WHAT IS CINNAMON VANILLA CASHEW BUTTER?

Well, I’m so glad you asked! It’s your regular nut butter with a gorgeous, put-me-in-the-holiday-mood kick! Who doesn’t love warm notes of cinnamon and dreamy vanilla? This nut butter is dressed up and ready for a night on the town. It’s all-natural and all-delicious!

WHY I LIKE THIS CINNAMON VANILLA CASHEW BUTTER

I am someone who is obsessed with nut butters, but ever since groceries have skyrocketed in price, peanut and other nut butters are basically unaffordable. I mean, seven dollars for a jar of peanut butter…are you nuts?! So now, I head to Costco, buy a large bag of cashews for cheap and makes TONS of nut butter with it. It’s much more cost effective, not to mention I can see everything going into it!

THE INGREDIENTS

Another great thing about this recipe is the minimal ingredients. Just three to be exact (not including salt). They are:

• raw cashews
• cinnamon
• vanilla
• pink Himalayan sea salt

HOW TO MAKE CINNAMON VANILLA CASHEW BUTTER

The first, and arguably, the most important step of this recipe is toasting the cashews. With an oven set to 350 degrees Fahrenheit, roast cashews for 5-8 minutes, checking often. Nuts burn easily and quickly, so it’s important that you keep an eye on them. Once they start turning light brown, remove them from the oven.

Now, you just add all of the ingredients to a food processor and blend until smooth, or until it reaches your desired consistency. Make sure you have a high processed blender, like the Vitamix, or the Ninja, and be patient with it! It takes about 15-20 minutes to become “butter,” so just trust the process.

TIPS

• Use 100% real vanilla – it’s much better than the artificial stuff
• Have a spatula while the nut butter is blending and scrape down the sides often
• Give the engine of your blender a break now and again to preserve it’s life

OTHER HEALTHY SPREADS YOU NEED TO TRY

Vegan Cilantro Lime Dressing (I put this stuff on everything)

Pink Hummus (perfect for date night or Valentine’s Day)

3-Ingredient Strawberry Chia Jam (would go perfectly with this cashew butter)

TOOLS I USED TO MAKE CINNAMON VANILLA CASHEW BUTTER

Click below to access the tools I used for this recipe:

Cinnamon Vanilla Cashew Butter

Servings: Makes approximately 1 cup

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients:

• 2.5 cups raw cashews
• 1 tsp cinnamon powder
• 1/2 tbsp pure vanilla extract
• 1/4 – 1/2 tsp pink Himalayan sea salt (or just regular sea salt)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit and place cashews on a baking sheet. Bake for 5-8 minutes, or until they begin turning a light golden brown colour. Watch carefully – they burn quickly!
2. Once the cashews are toasted, add them to a food processor with the cinnamon, vanilla and 1/4 teaspoon of salt. Pulse a few times and then blend. Stop the motor every so often and scrap the sides down. It will look very grainy at first, but after about 15 minutes of blending and scraping, it will start to smooth out. The longer you blend, the smoother it becomes.
3. Once the cashews have reached the texture you like, taste it and add more salt if desired. Spoon the butter into an airtight container and store in the fridge for up to 5 weeks.

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WHAT ARE FLOURLESS OATMEAL BLUEBERRY COOKIES?

These healthy cookies are a guilt-free, post-dinner or pre-workout snack! They are made in one bowl, with only natural ingredients and no refined sugar. I make them every week because I refuse to allow dinner to be my final meal of the night.

WHY I LIKE THESE COOKIES

I don’t just like these cookies – I am obsessed with them! The blueberries add the juiciest “pop” and a perfect sweetness that is unmatched, in my opinion. I also feel good about eating them (every day), as they only contain natural ingredients, all of which are pantry staples.

THE INGREDIENTS

You only need a few pantry ingredients to make this recipe:

• banana
• peanut butter
• egg
• vanilla
• maple syrup
• cinnamon
• salt
• oats
• blueberries

MAKING FLOURLESS OATMEAL BLUEBERRY COOKIES

You will honestly be amazed with how easy these are to make. Grab a big mixing bowl and add all of the wet ingredients – a mashed banana, peanut butter, egg, vanilla and syrup. Whisk together – that’s right, you don’t even need an electric mixer!

Add in the dry ingredients – the salt, cinnamon and oats. Switch over to a spatula to make sure everything has been mixed fully. Finally, fold in the blueberries and save a few to put on top of the cookies before baking. Scoop the dough onto a parchment lined cookie sheet, using a large cookie scoop and flatten them with the palm of your hand (they will not rise in the oven, so no need to space them too far apart). Bake for 12-14 minutes and enjoy!

TIPS

1. Choose an all-natural nut butter to maintain the healthiness of this recipe (look at the ingredient list on the jar – it should only have one ingredient)!
2. You can use fresh or frozen blueberries for this recipes, either one works beautifully!
3. The cookie dough will be on the wetter side – don’t worry, they will bake up nicely and easily release from the baking sheet when they are fully cooked.

OTHER HEALTHY TREATS YOU NEED TO TRY

Vegan Rice Crispy Chocolate Treats (a fun, bite-sized snack)

No-Measure Oatmeal Almond Butter Cookies (skip the measuring with these perfect failproof cookies)

Healthy Pumpkin Oatmeal Chocolate Chip Cookies (the perfect Fall version of these Flourless Oatmeal Blueberry Cookies)

TOOLS I USED TO MAKE THESE FLOURLESS OATMEAL BLUEBERRY COOKIES

Click on the images below to see what I used for this recipe.

FLOURLESS OATMEAL BLUEBERRY COOKIES

Servings: Makes 8 large cookies

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

• 1 very ripe banana, mashed
• 1/4 cup peanut butter (or any nut butter)
• 1 tbsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 large egg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 1/4 – 2 1/2 cups rolled oats
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the mashed banana, peanut butter, vanilla and maple syrup. Next, add in the egg and whisk until fully combined.
3. Add the cinnamon, salt and 2 1/4 cups of oats to the bowl. Mix with a spatula. If the dough is very wet, add in the extra 1/4 cup of oats. The mixture should be slightly on the wetter side.
4. Fold in the blueberries and then use a 1.5 tablespoon cookie scoop to form 12 cookies (alternatively, roll into balls using wet hands). Place on a parchment lined baking sheet and use your palm to flatten each cookie. As these will not spread, you don’t need to leave too much space between them.
5. Bake for 13 minutes, remove from oven and let cool for a minute on the baking sheet before transferring to a wire rack to cool completely.
6. Once they have fully cooled, store in an airtight container for up to four days.

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I’m here to tell you that you can vegan-ify whipped cream using coconut milk instead of dairy cream. Irish coffee topping? Check! Berries and cream? Check! Pie topping? Check! This vegan whipped cream recipe does it all!

WHAT IS VEGAN WHIPPED CREAM?

It’s a fact that a high percentage of humans living on Earth have a sensitivity to dairy, so if that’s true for you, or you eat a plant-based diet, why not try this delicious and completely vegan whipped cream? It is made with solidified coconut milk instead of dairy cream. When placed in the fridge, canned coconut milk firms up and becomes perfect for whipping into a delicious dream cloud of a dessert topping!

WHY I LIKE THIS RECIPE

I recently took a food sensitivity test and guess what? Yup, that’s right – dairy was marked as an inflammatory food for my body. This didn’t surprise me, knowing that more than two-thirds of the world is lactose intolerant. I naturally try to steer clear of having dairy in my diet anyway, but this test really gave me the push I needed to avoid it on most days.

This Vegan Whipped Cream is the perfect substitute for the real thing. It whips up to a luscious texture that mimics that of real whipped cream. I like knowing that I am able to still enjoy some of my favourite desserts, despite it not having traditional ingredients in it. If I can make it plant based, I will!

INGREDIENTS

This Vegan Whipped Cream recipe only calls for three ingredients:

• canned coconut milk
• powdered sugar
• one vanilla bean (or vanilla extract)

MAKING VEGAN WHIPPED CREAM

This recipe couldn’t be easier. All you need to do is place all of the ingredients into a bowl and whip until stiff peaks form – it actually takes less time than a dairy-based whip cream!

TIPS

1. Make sure your canned coconut milk is full-fat and a good quality brand. I use Aroy-D.
2. Try not to shake your can, you want to keep the coconut milk and water separate.
3. Place the can of coconut milk in the fridge for as long as possible. It needs at least 24 hours for the milk to firm up. I usually just place one can in the fridge when I buy it and leave it in there for a few weeks, until I decide I want to make whipped cream.
4. Place your bowl and beater attachments into the freezer for at least 15 minutes beforehand to make sure it stays nice and cold.
5. Place the cold bowl in a larger bowl filled with ice if you are making this on a hot day.

OTHER VEGAN RECIPES TO TRY

Chocolate Chai Ganache (the perfect vessel for this whipped cream).

Vegan Rice Crispy Chocolate Treats (the most-fun little snack)!

Vegan Protein Energy Balls (the perfect pre-gym pump-me-up).

TOOLS I USED TO MAKE THIS VEGAN WHIPPED CREAM

Click on the images below to see what I used for this recipe.

Vegan Whipped Cream (Vanilla Bean)

Servings: Approximately 2 cups

Prep time: 20 minutes

INGREDIENTS

• 1 can full-fat coconut milk (placed in the fridge for at least 24 hours)
• 3 tbsp powdered sugar
• 1/2 vanilla bean or 2 tsp pure vanilla extract

INSTRUCTIONS

1. Set up your station – Place a medium bowl and the beater attachments from your hand mixer into the freezer for at least 15 minutes. Measure out your sugar and set aside. Slice the vanilla bean lengthwise, scraping the inner seeds out with a knife and set aside. Alternatively, measure out your vanilla extract into a small bowl.
2. Open the cold can of coconut milk, being careful not to shake it. Remove the bowl and attachments from the freezer and scoop out the top, solid part of the canned milk into the bowl. Don’t throw away the water at the bottom of the can – reserve it for smoothies or other recipes.
3. Add the powdered sugar and vanilla to the bowl with the coconut milk. Whip on medium-high speed until stiff peaks form, approximately 1-2 minutes. Taste the whipped cream – if you would like it sweeter, add another tablespoon of powdered sugar and whip to combine.

Store in an airtight container in the fridge for up to 3 days.

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WHAT IS VEGAN CILANTRO LIME DRESSING

Okay, I’ve been struggling big time. I love a creamy dressing, more than words can express, but usually they have a dairy base, and I’m just not down for that. Thank goodness I tested out this creamy Vegan Cilantro Lime Dressing using cashews instead, and it worked! It is just as creamy, dairy-free and so delicious. Therefore, you must give it a try!

WHY I LIKE THIS DRESSING

Other than because it is vegan, I love this dressing as it is multi-purpose. It’s not just for salads, but also is great for using as a dip or a drizzle on potatoes, French fries, buddha bowls, and so much more! It is also super healthy, packed with cilantro, which has a plethora of health benefits, including hosting a number of vitamins.

THE INGREDIENTS

This is the simplest dressing to make. It requires:

• Soaked cashews
• Cilantro
• Lime juice
• Salt
• Pepper
• Garlic

MAKING VEGAN CILANTRO LIME DRESSING

To make this dressing, simply pack all of the ingredients into a blender and whip up until smooth – it’s that easy! Add in a tiny bit of water at a time until you reach your desired consistency.

TIPS

1. Make sure you soak your cashews for at least three hours. This will allow them to soften up and blend easily, resulting in a smoother, creamier dressing.
2. Use the stems and leaves of your cilantro – less prep and more nutrition that way!
3. After blending your ingredients, give the dressing a taste and add more salt, pepper, lime juice or cilantro, according to your taste.

SALAD RECIPES TO TRY

Jewelled Brussel Sprout Kale Salad (the perfect Fall side)

Candied Walnut Salad with Pear and Gorgonzola (another Fall favourite)

Beet and Orange Salad with Goat Cheese (fresh for summer)

TOOLS I USED TO MAKE THIS VEGAN CILANTRO LIME DRESSING

Click on the images below to see what I used for this recipe.

Vegan Cilantro Lime Dressing

Serving size: Makes 8oz

Prep time: 5 minutes

Inactive time: 3 hours

Ingredients

• 1/4 cup raw cashews, soaked for 3-4 hours in water
• 1 cup cilantro, packed (leaves and stems)
• juice of 1 lime (approximately 2 tbsp)
• 1 garlic clove
• 1/4 tsp salt
• pinch of pepper

Instructions

1. First, drain the cashews from their soaking water and rinse well.
2. Add the cashews, cilantro, lime juice, garlic, salt and pepper to a blender with two tablespoons of water and blend until creamy and smooth. If the dressing is too thick, continue to add more water, one tablespoon at a time until you’ve reached your desired consistency.
3. Finally, try the dressing and add more salt and pepper to taste.
4. Pour into an 8oz mason jar or a small, airtight container and store in the fridge for up to 4 days.

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WHAT ARE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES?

These cookies are a one-bowl miracle – they are simple to make, healthy and perfect for autumn. Refined-sugar free, these little treats can be eaten without guilt, for breakfast or as a snack in-between meals.

WHY I LIKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Other than for obvious reasons, I love these cookies because they are a fun and healthy way to incorporate pumpkin into a recipe. It has proven to be challenging to find recipes made with pumpkin puree that aren’t packed with processed sugars and unhealthy fats. I also love making my own pumpkin puree (recipe found here) to ensure I know exactly what is going into my baking!

THE INGREDIENTS

A few simple pantry ingredients are all you will need to make these cookies:

• Banana
• Pumpkin puree (NOT pie filling)
• Cashew butter (or any nut butter)
• Vanilla
• Maple syrup
• An egg
• Spices (pumpkin pie and cinnamon)
• Oats
• Dark chocolate chips

MAKING HEALTHY PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

The first thing you will want to do is whisk together all of your wet ingredients – mash up the banana and add in the puree, nut butter, vanilla, maple syrup and egg.

Add your spices, some salt, the oats and chocolate chips right into the wet ingredients and mix with a spatula. Once combined, use a large cookie scoop to portion your cookies, placing them on a parchment lined baking sheet. These will not spread out, so you don’t need to worry about spacing them out too much. Flatten them with the palm of your hand and bake for 11-14 minutes.

TIPS

1. Choose an all-natural nut butter to maintain the healthiness of this recipe (look at the ingredient list on the jar – it should only have one ingredient)!
2. Don’t use pumpkin pie filling. Make sure you have pure pumpkin puree – click here for a recipe, or find it canned at any grocery store.
3. The cookie dough will be on the wetter side – don’t worry, they will bake up nicely and easily release from the baking sheet when they are fully cooked.

OTHER HEALTHY TREATS YOU NEED TO TRY

No-Measure Oatmeal Almond Butter Cookies (skip the measuring with these failproof cookies)

Vegan Rice Crispy Chocolate Treats (a fun, bite-size snack)

Vegan Ice Cream Bars (like a Magnum, but vegan)

TOOLS I USED TO MAKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Click on the images below to see what I used for this recipe.

Healthy Pumpkin Oatmeal Chocolate Chip Cookies

Servings: Makes a dozen cookies

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

• 1 very ripe banana, mashed
• 1/4 cup pure pumpkin puree
• 1/4 cup cashew butter (or any nut butter)
• 1 tsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 large egg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 2 1/4 – 2 1/2 cups rolled oats
• 3/4 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the mashed banana, pumpkin puree, cashew butter, vanilla and maple syrup. Add in the egg and whisk until fully combined.
3. Add the pumpkin pie spice, cinnamon, salt and 2 1/4 cups of oats to the bowl. Mix with a spatula. If the dough is very wet, add in the extra 1/4 cup of oats. The mixture should be slightly on the wetter side.
4. Fold in the chocolate chips and then use a 1.5 tablespoon cookie scoop to form 12 cookies (alternatively, roll into balls using wet hands). Place on a parchment lined baking sheet and use your palm to flatten each cookie. As these will not spread, you don’t need to leave too much space between them.
5. Bake for 13 minutes, remove from oven and let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
6. Once they have fully cooled, store in an airtight container for up to four days.

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WHAT ARE VEGAN RICE CRISPY CHOCOLATE TREATS?

I’m telling you, these are such a fun snack – they are basically a peanut butter and rice crispy cereal ball coated in chocolate, and they are so delicious. Not to mention, they are much healthier than the well-known Rice Crispy Treat because they don’t have marshmallows, but stick together with peanut butter and maple syrup instead. They are crispy, light and make for a perfect snack at any time of day!

WHY I LIKE THESE VEGAN RICE CRISPY CHOCOLATE TREATS

I am always trying to reinvent traditional desserts and snacks into healthier versions that I feel good about eating, and this recipe does exactly that. That is why these would be an amazing snack for kids as they are refined sugar-free and have protein and healthy fats from the all-natural peanut butter! I chose to use Lily’s brand sugar-free chocolate to keep these completely refined-sugar free, but you can use any chocolate you would like.

THE INGREDIENTS

To make these snacks, you only need a few simple ingredients that you likely already have in your pantry, including:

• Gluten-free, sugar-free Rice Crispy Cereal
• Natural peanut butter
• Maple syrup
• Vanilla
• Chocolate
• Flaky sea salt (optional)

MAKING VEGAN RICE CRISPY CHOCOLATE TREATS

The first thing you will need to do is create the rice crispy balls. To do this, you will add peanut butter, maple syrup and vanilla in a big bowl and mix to combine. Pour in the Rice Crispy Cereal and use a spatula to incorporate the cereal into the peanut butter mixture. When it’s fully combined, roll small portions of the cereal into small spherical balls. Place them on a parchment lined plate and freeze while making the chocolate coating.

Melt the chocolate over a double boiler and then remove the treats from the freezer and dip into the chocolate until fully coated. Return the chocolate covered treat balls to the parchment lined plate and place in the fridge in order for them to set up.

TIPS

1. I like to use a new jar of peanut butter as it has a runnier consistency when first opened, before begin refrigerated – this really helps to easily mix the treat ingredients without making crumbs out of the Rice Crispy Cereal.
2. To portion the balls, I use a small cookie scoop so that they are all the same size.
3. Use a fork to lift the chocolate-coated treats out of the melted chocolate and tap on the side of your bowl to let any excess chocolate drip back into the bowl.
4. Add a tablespoon of coconut oil to the chocolate chips while melting to get a glossier chocolate coating.

OTHER HEALTHY SNACKS YOU NEED TO TRY

No-Measure Oatmeal Almond Butter Cookies (my absolute favourite anytime snack)

Vegan Protein Energy Balls (a great pre-gym snack)

Vegan Ice Cream Bars (the perfect summer treat)

TOOLS I USED TO MAKE THESE VEGAN RICE CRISPY CHOCOLATE TREATS

Click on the images below to see what I use for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

Vegan Rice Crispy Chocolate Treats

Servings: Makes 15 small treats

Prep time: 15 minutes

Chill time: 20 minutes

Ingredients

• 1 cup smooth natural peanut butter (see tips above)
• 1/4 cup 100% pure maple syrup
• 1 tsp pure vanilla extract
• 2 cups gluten-free Rice Crispies cereal
• 150 grams dark chocolate
• 1 tablespoon coconut oil (optional)
• flaky sea salt (optional)

Instructions

1. In a large bowl, mix together the peanut butter, maple syrup and vanilla until combined. Pour in the cereal and stir with a spatula until fully incorporated into the peanut butter mixture.
2. When the mixture is incorporated, use a small cookie scoop to portion the mixture into your hands and roll into spherical shapes – it should make around 15 treat balls. Place them on a parchment lined plate or tray and into the freezer while melting your chocolate.
3. Set up a double boiler: Add about an inch of water to a small pot and place it over medium heat. Pour the chocolate into a heat-proof glass bowl and add the coconut oil, if using. Place the bowl on top of the pot to melt the chocolate, stirring regularly, and once the chocolate has melted, remove the bowl from the pot.
4. Finally, remove the Rice Crispy treats from the freezer and dip into the melted chocolate, coating fully. Place them back on the parchment lined plate and repeat for all of the treats. Sprinkle with a little bit of flaky sea salt, if desired, and then refrigerate for about 20 minutes or until set.

Store in the fridge for up to 5 days.

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WHAT IS PINK HUMMUS?

I’m a regular hummus lover for sure, but when you jazz it up by making it pink, it’s even better. I mean, you eat with your eyes first…am I right?!

This Pink Hummus is made with the legendary beetroot, meaning it is slightly sweet, yet earthy and aesthetically, it’s super vibrant! A definite show-stopper when brought to any party.

WHY I LOVE THIS HUMMUS

GOOD hummus is a labour of love, I’m not going to lie. However, the amount of time that hummus takes is mostly passive time. You don’t have to be in the kitchen during the entire process. And, it takes so long because this method of making hummus is going to give you the smoothest results, meaning the most delicious hummus.

Other than the smoothest, most velvety texture, I love this hummus because of the colour. It’s so fun and playful – perfect for kids or a crowd!

Also, I add roasted garlic to this recipe for maximum flavour and there’s nothing better than a head of roasted garlic, in my opinion.

THE INGREDIENTS

The ingredients to this recipe are simple, but it’s how you prepare them that really makes a difference. Here is what you will need:

• dry chickpeas
• beets
• tahini
• lemon juice
• garlic
• salt

HOW TO MAKE BEETROOT HUMMUS

The key to the smoothest hummus possible is using dry chickpeas. They take a while to prepare, so aim to make your hummus in the morning or early afternoon. First, you must soak the chickpeas overnight. By doing this, you will notice that they double in size and absorb a lot of that water.

In the morning, drain and rinse the chickpeas and add them to a large pot of water with some baking soda (to help soften them) and some salt. Bring to a boil and then reduce the heat to a low rolling boil, letting them cook for about an hour and a half, until they are nice and soft.

While the chickpeas are cooking, roast your beet in the oven by wrapping it in a piece of foil and placing it on a baking sheet. If you are adding garlic to the hummus (which I highly recommend), slice the top off the whole head of garlic to expose the top of each clove. Drizzle the cloves in olive oil, wrap the head in tin foil and roast in the oven for 45-55 minutes.

When the chickpeas are cooked, add them to a high-powered food processor, along with the tahini lemon juice, salt, garlic and the roasted beet. Blend for one minute until everything is incorporated, then scrape down the sides. Blend for another minute while drizzling in ice cold water until it is smooth and the texture is perfect.

TIPS WHEN MAKING PINK HUMMUS

1. Even though this recipe only requires one cooked beet, I would roast more to top the hummus with, and to have on hand for a quick snack – I love my beets with a little bit of olive oil, feta cheese and some salt and pepper!
2. Drizzle olive oil over top of the hummus before storing in the fridge to avoid discolouration or a “skin” forming on the top.
3. Use a high-powered food processor to ensure your hummus whips up to the smoothest consistency. I have the Ninja food processor and I love it!

MORE VIBRANT RECIPES YOU’LL LOVE

3-Ingredient Strawberry Chia Jam (summertime in a jar)

Strawberry Honey Ginger Galette (a sweet pie with an unexpected bing-bang-boom!)

Simple Beetroot Pasta (more beets, but this time with pasta)

TOOLS I USED TO MAKE THIS PINK HUMMUS

Click on the images below to see what I used for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

PINK HUMMUS (BEETROOT)

Serving size: Makes about 3 cups

Prep time: 10 minutes

Cook time: 1.5 hours

Passive time: 6-8 hours (overnight)

Ingredients

• 1 cup dry chickpeas
• 1/2 tsp baking soda
• salt
• 1 beet*
• 1 head of garlic (optional)
• juice of half a lemon (2 tbsp)
• 1/2 cup tahini
• olive oil

Instructions

1. Place chickpeas in a bowl and cover with a few inches of water. Soak overnight or for 6-8 hours. When they are done soaking, proceed with the next steps.
2. Preheat oven to 400 degrees F.
3. Drain and rinse the chickpeas and place them in a medium-sized pot with baking soda and one teaspoon of salt. Cover with 2 inches of water and bring to a boil. If you see foam rising to the top, skim it off with a spoon and discard. Turn the heat down and simmer, covered, for an hour and a half, or until chickpeas are soft and tender – you can cook them for as long as two hours.

Preparing the beets

1. In the meantime, get started on roasting your beet – place washed beet on a piece of tin foil and wrap it up like a present, making sure there are no holes in the foil where the steam can escape. Place on a baking tray in the oven for an hour and a half, or until the beet is tender enough to slide a butter knife easily into the centre.

Preparing the roasted garlic

1. If you are adding garlic to the hummus – slice the top quarter of your head of garlic off and drizzle the top of the visible cloves with a tablespoon of olive oil. Wrap in a tin foil package, similar to the one you wrapped the beet in and place on baking tray with the beet and roast in the oven for 45-50 minutes. The cloves will caramelize and be super tender.

Putting it all together

1. Remove and carefully open the tin foil packages. Let the beet sit for one minute and then use a paper towel to hold it in one hand and another paper towel to peel away the skin with your other hand. The skin should remove easily when the beet is fully cooked. Rinse the beet in cold water and slice into quarters.
2. Add a few ice cubes to a small measuring cup filled with cold water and set aside. When the chickpeas are done cooking, drain, transfer to a food processor and add the tahini, lemon juice, half teaspoon of salt and the beet quarters. Squeeze three (or more to taste) of the roasted garlic cloves out and add to the food processor. Blend the ingredients for about one minute and then scrape down the sides of the processor. Remove ice cubes from measuring cup and measure out one-quarter cup of the ice-cold water. Turn the motor back on and slowly drizzle the water into the food processor and blend for another minute. Try the hummus and add more salt or lemon juice, if needed. Transfer to a serving bowl and top with a pinch of flaky sea salt, if desired.

Store the hummus in an airtight container in the fridge with a drizzle of olive oil that covers the surface to avoid discolouration and a “skin” developing.

NOTES:

*I recommend roasting more than one beet to have some for a meal later on.

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WHAT IS STRAWBERRY CHIA JAM

This is the easiest jam you will ever make, I promise you that! This 3-Ingredient Strawberry Chia Jam comes together in about 15 minutes and is made with fresh ingredients and no refined sugar. It is the perfect topping for yogurt, toast, scones…even ice cream!

THE INGREDIENTS

As suggested in the title, this jam requires only three main ingredients. I have included other add-ins that enhance the flavour profile of this jam, but they are totally optional, according to your taste. You will need:

• strawberries
• honey or maple syrup (optional)
• lemon juice
• chia seeds
• cinnamon (optional)

HOW TO MAKE 3-INGREDIENT STRAWBERRY CHIA JAM

You won’t believe how easy this recipe is to make. The first step is to add your strawberries and lemon juice to a pot, along with your sweetener of choice and cinnamon, if using. Let the strawberries cook down for about 10 minutes, stirring occasionally. You will notice that they release their juices and begin to break down.

After the strawberries have been cooking for 10 minutes, mash them up with a fork or a potato masher and stir in the chia seeds, cooking for another 2 minutes. Remove from heat and let cool for a few minutes before serving right away, or pouring into an airtight container to be stored in the fridge.

RECIPES THAT GO WELL WITH THIS JAM

Easy Chia Pudding Parfait (sub the fresh fruit in this chia pudding for a few dollops of jam)

Blueberry Basil Moscow Mule (swap the blueberries for this jam in this delicious cocktail)

Gluten Free Crepes with an Apple Cinnamon Compote (fill these crepes with jam instead of the apple compote)

TOOLS I USED TO MAKE THIS RECIPE

Click on the images below to see what I use for this recipe.

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3-Ingredient Strawberry Chia Jam

Serving size: Makes about 12 ounces of jam

Prep time: 5 minutes

Cook time: 12 minutes

INGREDIENTS

• 1 lb (454g) fresh strawberries, quartered (or cut into smaller chunks if they are larger)
• juice of half a lemon (2 tbsp)
• 2 tbsp honey or maple syrup (optional)
• 1 tsp cinnamon (optional)
• pinch of salt
• 1.5 tbsp chia seeds

INSTRUCTIONS

1. Place a medium-sized pot over medium heat and add the strawberry pieces, lemon juice, honey, cinnamon and salt. Let the mixture cook for 10 minutes, until the strawberries have broken down and have released their juices. Use a fork or potato masher to crush the strawberries until they are fully broken down.
2. Add the chia seeds to the pot and stir to incorporate. Cook for another two minutes, remove from heat and let cool for 5 minutes before serving. Place in an airtight container and store in the fridge for up to one week.

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WHAT IS A MEDITERRANEAN RICE BOWL?

This recipe is a mix between a buddha bowl and a salad. It’s all of your favourites from a Greek salad thrown together with some rice and, my favourite – homemade hummus!

THE INGREDIENTS

I love this Mediterranean Rice Bowl because the ingredients are so fresh and vibrant. They are easy to prepare and can be swapped out or omitted based on your preferences. You will need:

• your favourite rice
• spinach (or your favourite lettuce)
• cherry tomatoes
• cucumber
• feta cheese
• olives
• homemade hummus
• olive oil
• red wine vinegar
• a lemon
• dijon mustard
• garlic
• dried herbs (oregano & basil)

HOW TO MAKE THIS MEDITERRANEAN RICE BOWL

There are two cooked components to this bowl – the rice and the hummus. You may choose to use store-bought hummus, but if you haven’t made your own before, I highly suggest you try it. Check out my recipe here. It’s seriously a game-changer!

The rest of the ingredients are “toppers” which will be added to the bowl with the rice. Dice up your cucumber, halve the tomatoes and olives, and crumble up the feta.

To prepare the dressing, stir together the vinegar, juice of half a lemon, mustard, minced garlic and herbs and then drizzle in the olive oil while whisking to combine.

BUILDING THE BOWL

Firstly, lay your spinach in the bottom of your favourite bowl. Top it with the rice, tomatoes, olives, cucumber, feta and a big dollop of the hummus. Next, drizzle your dressing over top of the ingredients and toss with two spoons to combine. Add salt and pepper according to taste, dig in and enjoy!

MORE RECIPES IN A BOWL

Rainbow Buddha Bowl with Garlic Tahini Dressing (taste the rainbow and get all your nutrients)

Roasted Vegetable Quinoa Bowl (protein-packed and super easy)

TOOLS NEEDED FOR THIS RECIPE

Click below to check out what I use to make this Mediterranean Rice Bowl.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

MEDITERRANEAN RICE BOWL (GF)

Serving size: 4

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

• 1 cup rice
• 4 handfuls baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, pitted and sliced
• 1 cup cucumbers, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup homemade or store-bought hummus

For the dressing:

• 2 tbsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 2 garlic cloves, minced
• juice of 1/2 a lemon (about 2 tbsp)
• 1 tsp dijon mustard
• 1/2 cup olive oil
• salt
• pepper

INSTRUCTIONS

1. Cook the rice according to package directions.
2. Place one handful of spinach into each of the four serving bowls and top with the cooked rice. Divide the tomatoes, cucumbers, olives, feta cheese and hummus amongst the four bowls, on top of the rice and spinach.
3. In a separate small bowl or measuring cup, mix together the vinegar, oregano, basil, garlic, lemon juice and mustard. Slowly drizzle in the olive oil while whisking to combine and season with a pinch of salt and pepper. Drizzle the dressing overtop of the assembled bowls. Toss, serve and enjoy!

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I, like many others, drink coffee every day, and I want to share with you some of my favourite places to grab a cup in my city. If you live in Hamilton, or are visiting, be sure to check out some of these spots!

THE 8 BEST COFFEE SPOTS IN HAMILTON, ONTARIO (2022)

8. ST. JAMES ESPRESSO BAR AND EATERY

Address: 170 James St. N

Website: St. James

In the heart of Hamilton, right on James North, this tiny little space is the perfect stop on your way to run errands through the city. Grab a cup of coffee, or even better, sit down for one of their delicious breakfast options. Their avocado toast is the best in the city!

7. MULBERRY COFFEEHOUSE

Address: 193 James St. N

Website: Mulberry

Just across the street from St. James is this adorable little coffeehouse. Go in the summer to enjoy their cozy patio (that’s strung with Edison lights!), or head inside to meet with friends and sit amongst the art-filled exposed brick walls. Their coffee is good, but their snacks are even better. The “Hello Sailor” bar is to-die-for. They also have cookies, cupcakes, muffins, loaves… even adult beverages!

6. TRUESHOT COFFEE

Address: 158 James St. S

Website: Trueshot

If you are heading to the James South area, check out Trueshot Coffee. A new-ish coffeehouse in Hamilton that boasts great, friendly service and a really clean, trendy space. If you are looking for a less-busy vibe, I highly recommend this place.

5. STEELTOWN GARAGE CO.

Address: 8 Barton St. E

Website: Steeltown

I’m definitely not cool enough for this place. It is a whole vibe. They aren’t just a coffee shop, but also a merchandise store that sells apparel, sweet coffee paraphernalia and biking accessories. The service is great and it’s really fun to shop around while your coffee is being made. Check them out!

4. THE CANNON

Address: 180 Ottawa St. N

Website: Cannon

If you’re looking to stay out of the downtown core, but still want good coffee, check out The Cannon. Located in the middle of the up-and-coming Ottawa St., The Cannon is the best coffee outside of the inner-city. They also serve the absolute tastiest savoury and sweet waffle breakfasts. You can stop in for a bite and then explore the many different antique shops on Ottawa Street!

3. SYNONYM SHOP

Address: 328 James St. N

Website: Synonym

Another James North MUST. I absolutely love this place – their coffee is SO good. They also have a full-day menu with everything from scrambled eggs to charcuterie to ceviche. This is a great spot for catching up with friends or bringing your laptop to get some work done while you work your way through their menu.

2. DURAND COFFEE

Address: 142 Charlton Ave. W

Website: Durand

This neighbourhood cafe almost took the top spot on my list simply due to the fact that their coffee is the focus, and it shows. They are consistent – nailing my standard order every time (flat white with oat milk). The Durand neighbourhood is a really quaint place, and is conveniently close to the popular Locke St. and Hess Village. It’s a great place to get some work done, or grab a to-go order and walk around the area. They also recently opened a bottle shop with a selection of unique wines to choose from!

1. RED CHURCH CAFE + GALLERY

Address: 68 King St. E

Website: Red Church

I’m OBSESSED. This place is everything I love in life – coffee, art, sourdough, prosecco. Right next to the iconic Gore Park in Hamilton, Red Church is just a stunning space. Walk inside to grab some of the city’s best coffee, to shop for some specialty grocery items, to grab a freshly prepared meal, or to check out some really neat art. It’s a no-brainer why this cafe is #1 on my list!

Drop a comment below with your favourite of these 8 best coffee spots in Hamilton!

BREAKFAST RECIPES TO GO WITH THE 8 BEST COFFEE SPOTS IN HAMILTON

The Fluffiest Gluten-Free Pumpkin Pancakes (guilt-free yet satisfying)

How to Create the Perfect Smoothie Bowl (you can’t go wrong with a nutrient-dense breakfast)

The Best Chocolate Chunk Banana Bread (a classic)

THE 8 BEST COFFEE SPOTS IN HAMILTON, ONTARIO (2022)

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