Garlic Mashed Potatoes


  • 1 1/2 pounds red potȧtoes (ȧbout 8 smȧll), quȧrtered, skin left on
  • 1 1/2 teȧspoons kosher sȧlt, divided
  • 1/4 teȧspoon fresh ground blȧck pepper
  • 1 teȧspoon gȧrlic powder
  • 1/2 cup sour creȧm
  • 1/2 cup grȧted Pȧrmesȧn cheese
  • 1/4 cup unsȧlted butter, cut into pieces


  1. Plȧce potȧtoes in ȧ lȧrge pot or dutch oven. ȧdd enough wȧter to cover the potȧtoes. Stir in 1 teȧspoon of the kosher sȧlt. Bring to ȧ boil, then reduce heȧt, cover ȧnd simmer ȧbout 20 to 25 minutes.
  2. Meȧnwhile, plȧce the remȧining 1/2 teȧspoon kosher sȧlt, pepper, gȧrlic powder, sour creȧm, Pȧrmesȧn cheese ȧnd butter in the bowl of ȧn electric mixer.
  3. When potȧtoes pierce eȧsily with ȧ pȧring knife, remove from heȧt ȧnd drȧin. ȧdd potȧtoes to the bowl with the other ingredients ȧnd mix on medium speed until mostly smooth (there mȧy be some lumps, but we usuȧlly don't mind thȧt). Serve.
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  • 1 bȃnȃnȃ, frozen
  • 1 ȃvocȃdo from Mexico, peeled ȃnd frozen*
  • 2 tbsp rȃw cȃcȃo (or feel free to use cocoȃ powder)
  • 2 tbsp pure mȃple syrup
  • optionȃl: mint extrȃct, coconut flȃkes, chocolȃte chips, peȃnut butter etc…


  1. Plȃce ȃll ingredients into ȃ food processor ȃnd process until broken down ȃnd ice creȃm consistency is reȃched. You will need to scrȃpe down sides on occȃsion.
  2. Feel free to ȃdd in optionȃl ȃdd-ins ȃt this point.
  3. Will tȃke ȃround 2-5 minutes to reȃch desired consistency

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Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be the worst. It’s so gross! It tastes nothing like ricotta and everything like tofu bathed in tomato sauce !

Cashews are a better option for making a cheesy sauce. They’re great for the potato and carrot-based vegan mac and cheese recipes, and I usually use cashews as sour cream.

Lasagna is notorious for being super difficult and time consuming to make. Yes and no. I’m not gonna lie, this isn’t a quick 30-minute dinner. For this recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy! (And if you’re really hard core about making everything from scratch, make your own marinara sauce too. I decided not to in order to save a bit of time!)

This recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy!

  • 6 tablespoons olive oil, divided
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 600 grams (21 oz) button mushrooms, chopped (use the stems too)
  • 2 carrots, diced
  • 1 zucchini, diced
  • 400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
  • 2 teaspoons salt, divided
  • Pepper, to taste
  • 2 cups (480 ml) unsweetened plant milk (I used soy)
  • 1 cup (240 ml) vegetable stock
  • ½ cup (75 grams) flour
  • 2 tablespoons nutritional yeast
  • 3 cups (700 ml / about a jar and a half) marinara sauce
  • Lasagna noodles
  1. Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft. Add the mushrooms and fry until browned (work in batches if they don’t all fit in your pan at once). Add the carrot and zucchini and fry a couple more minutes until soft. Finally add the thawed spinach, 1 ½ teaspoons of salt and pepper to taste.
  2. Preheat the oven to 200° C / 400° F.
  3. Combine the plant milk and stock in a bowl. Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell. Add one ladleful of the plant milk-stock mixture and whisk really well until evaporated. Continue adding the liquid one ladleful at a time and always stirring until you get a creamy sauce. If you’re unlucky and get some lumps, pass the sauce through a fine mesh strainer. Finally, stir in the nutritional yeast and remaining ½ teaspoon of salt.
  4. In a 28 x 18 x 5 cm (11 x 7 x 2 inch) baking pan, place a layer of marinara sauce, followed by a layer of the béchamel, followed by a layer of lasagna noodles (I put the noodles in uncooked) . Then another layer of marinara, half of your veggie filling, the béchamel and more noodles. Continue with more layers. Finish the top with a layer of marinara and a layer of béchamel. Mix them together a bit so that the colour looks more like cheese.
  5. Cover with tin foil and bake for 30 minutes. Then uncover and bake for a further 10 minutes, or until the top begins to brown in places and looks like cheese. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.

Macerated Strawberries and Cream Crepes

I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.

These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.

But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course, you have to add the liqueur to soak into the strawberries, because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in).

Macerated Strawberries and Cream Crepes Recipe
Fluffy Vanilla Crepes enveloping juicy, sweet strawberries soaked with a hint of Cointreau, mixed into a thick and creamy filling for an added hint of romance.

Macerated Strawberries and Cream:
  • 2 cups strawberries , washed and divided
  • 2 tablespoons natural sweetener or sugar of choice
  • 1 - 2 tablespoons Cointreau (adjust to your tastes)
  • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
  • 2 tablespoons (extra) sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons oil/ (or reduced fat butter, melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 1/4 cup skim/low fat or almond milk
  • 1 cup plain; light spelt or all-purpose flour

For strawberries.
  • Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
For Crepes:
  • Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
  • Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
  • Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
  • Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
For Strawberries And Cream:
  • Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

Healthy Chicken Burrito Wraps Recipe

The demand for quick-service Mexican food has increased in recent years. So, companies like Chipotle, Qdoba, and Taco Bell supply. Gathering inspiration from their offerings, we created these Healthy Chicken Burrito Wraps as an alternative. Whole wheat wraps, brown rice, and low fat cheese cut back on calories, and broccoli bulks up the nutrients. Avocado adds a healthy fat, while chicken breast rounds it out with lean protein. Best of all, you can make most of the ingredients yourself!

Healthy Chicken Burrito Wraps Recipe

  • 2 cups of chicken fillet, pre-cooked and shredded
  • 1 cup of Mexican rice or brown rice, pre-cooked
  • 1 avocado, diced
  • 1 cup of broccoli florets, cooked and chopped
  • 2 tablespoons of cilantro, chopped
  • 1 cup of grated sharp cheddar cheese, reduced-fat
  • 5 (8-inch) whole grain tortillas
  • 1 tablespoon of extra-virgin olive oil
  1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
  2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
  3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
  4. Serve warm.