Ligia Lugo 
You know when you first discover a new recipe and can’t stop making it? That is me with these Mini-Mason Jar Peanut Butter Banana Overnight Oats; I may have eaten this every day for the past two weeks…seriously. We’ve made overnight oats a LOT since adopting a plant-based diet, but for some reason have never … Read more
This was my first time trying quinoa for breakfast and I was amazed how well it works as a porridge. Substituting quinoa for traditional oatmeal amps up the protein and fiber content. I found it kept me full right through to lunch which says a lot because I usually cannot survive the morning without snack … Read more
Pineapple and banana are a pretty classic tropical smoothie combination, but I’ve mixed things up a bit this week by adding turmeric. I’ve been seeing turmeric smoothies and milks flying around Pinterest like crazy lately so wanted to give it a try. The spice has powerful anti-inflammatory properties and is also said to aid in … Read more
Yes, that’s right healthy and cookie are in the same sentence! These vegan carrot cake oatmeal cookies with chocolate chips are gluten-free and made without oil or refined sugar. They are perfect for guilt-free snacking and I have to admit I’ve also made them part of my breakfast for the past two days (whoever made “breakfast … Read more
Initially this was going to be just a curried chickpea salad, but when I saw the mangos at the fruit market it very quickly became a mango chickpea salad. I just couldn’t resist and it turns out mangoes and curry go really well together (who knew!). This refreshing salad has the texture of a tuna … Read more
Today was the most gorgeous sunny day; I finally feel like the nice weather is here to stay! To celebrate we made one our favourite blender drinks; watermelon blended with ice, mint, lime juice and a touch of agave. This whole juice is perfect for bbq season and could also be turned into a summer … Read more
Leaving work knowing you won’t be coming back for over a week = best feeling ever! Vacation begins today for us; we are off to Iceland tomorrow for 10 days of hiking, waterfalls, glaciers, caves, volcanos and hot springs. We planned the itinerary ourselves and are staying in a different place almost every night. In the … Read more
Black pepper ….in cookies?? It’s happening. We’ve kicked these vegan double chocolate chip cookies up a notch with espresso, black pepper and a touch of cinnamon. Adding black pepper brings a hint of spice and a flavour profile that’s both subtle and complex. I was inspired to give this a try after stumbling upon Martha … Read more
I know it’s summer and this is totally not a summer post, but it’s a recipe that can be made with next to no fresh ingredients! Which, yes…I’m aware vegan food blogs are supposed to revel in the wonder that is summer produce. But lately I’ve been finding my busy schedule getting the best of … Read more
I am so excited to share this vegan spinach and avocado dip recipe! I actually had it for breakfast one day this week (shhh!). I used avocado to replace the loads of heavy dairy products found in traditional recipes and the result is still creamy and satisfying. There’s also a TON of spinach packed in there; … Read more
This recipe was born on one of those days when I had a craving for hearty comfort food, which for me more often than not equates with cheese. Before I started to eat a plant-based diet, I was in LOVE with cheese. At that time anything that was or ever had been my favourite food involved cheese … Read more
For me a salad is incomplete without some type of fruit in it and I’m always experimenting with new combinations. This time it was grapefruit paired with kale, shredded brussels sprouts, sugar snap peas and avocado. It was actually my first time ever eating raw brussels sprouts which I have to admit I was … Read more
Banana and kale usually find their way together in our morning green smoothies but today they are colliding in the salad bowl. I used banana to make a bright green ginger cilantro dressing that is oil-free (which is a nice change from our usual go-to dressings that rely on olive oil). The slight sweetness from … Read more
I’m exhausted from my week but excited to share one of this week’s dinner creations; lemon spaghettini with spinach, asparagus and sundried tomato. It’s a fresh and spring-like recipe that is perfect for weeknights when you are short on time. I’m all about simplicity and you can’t get much easier than lemon juice and … Read more
Just popping in quickly to say Hi! Even though I just posted last week it feels like a lifetime ago. I’ve been immersed in vacation-planning the last few days and feel like I haven’t had time for anything else. We are planning to go to Iceland in May which I’m super excited about! It’s going … Read more
This recipe is inspired by a french toast dish we tried last summer when my family went to Niagara-on-the-Lake to celebrate my Mom’s birthday. On our last morning there we had breakfast at the Prince of Wales Hotel. Mr. Pea and I both ordered the stuffed french toast which although to die for, was also most definitely … Read more
I first discovered the wonder that is vegan baked oatmeal just over a year ago and have been in love ever since. Baked oatmeal is for those mornings you where it’s been a rough week and you deserve a treat or when it’s so cold out you just need something warm and comforting for breakfast. Often I … Read more
Peanut butter, the food of my childhood, how I love you so. I thought peanut butter deserved it’s own post, one that is simple and uncomplicated, just like my love of peanut butter; healthy peanut butter snacks with 3 ingredients or less. Also, I have to admit I`ve had this song in my head the … Read more
I originally planned this vegan salted caramel and chocolate squares as a Valentine’s Day recipe, but now that I’m looking at the pictures these would be perfect for St. Patrick’s Day. The pepita seeds (pumpkin seeds) bring the leprechauny green and are also responsible for the satisfying crunch. Pair that crunch with chocolate, caramel and sea salt … Read more
This smoothie uses one of my favourite loose leaf teas – Cinnamon Heart Pu’erh Tea from David’s Tea It tastes exactly like the cinnamon heart candy except its all natural and actually good for you! Chilled and blended with strawberries, banana, chia and a little extra cinnamon it makes the perfect pink smoothie. Pu’erh has … Read more
Crunchy. Spicy. Creamy. Those are probably my three favourite food descriptives and these vegan squash tacos are deserving of all three. Panko-crusted baked butternut squash brings the crunch to this game-day treat and my cashew jalapeno-lime “sour cream” sauce is both spicy and luxuriousy creamy. We topped the tacos with shredded kale, salsa, red onion, tomato, … Read more
