Angela Liddon's Blog, page 17

3-Layer Nut-Free Dream Cups (Vegan, GF)

I’m starting to twitch. That usually happens if it’s been longer than couple weeks without a blog post. Can you tell it’s been a bit crazy over here? I’ve had this draft open for over two weeks on my computer. As much as I don’t like being away from blogging, it’s refreshing to step back now and then. I’m really enjoying soaking up as much time with Adriana as I can. The weeks are flying by and it’s bittersweet when I think about how fast she’s growing. The second cookbook is also coming together really well. I’m so encouraged by how well the recipe development is going this time around! The recipes are turning out eyeball popping delicious. I’m so proud of each and every recipe that’s going into this book and I can’t wait for you to enjoy them with your loved ones!

Before I forget, I want to update you on my call for recipe testers. I know some of you assumed that you weren’t selected, but I actually haven’t contacted anyone yet as I’m running behind. I’m sorry for the delay; things tend to move at a glacial pace with a baby around! hah. It reminds me of one of my favourite quotes from the movie Devil Wears Prada: “By all means, move at a glacial pace…you know how that thrills me.” Oh Meryl, I love you. Anyway, I hope to send out email invites within the next month. We had a huge amount of volunteers – about 10,000 of you – crazy, right? Your enthusiasm is amazing. I will only be able to invite about 40 or 50 to start off with – I wish I could take you all up on your generous offer to help. Thank you all again so much!

If you’d like to see some cookbook teasers and what I’m up to behind the scenes, be sure to check out my Instagram account – I created a new hashtag called #osgcookbook2 where I will be sharing recipe teasers for the next several months.

OK, now onto this recipe! I’ve been working on the dessert chapter for my cookbook. One thing you told me loud and clear about the first book is that you want more desserts (especially cookies). And you know what? I totally agree! So for this next book, I’ve created a bigger, more awesome dessert chapter. It’s gonna blow ya mind…trust me on this one. I decided these nut-free dream cups were just too good to hold onto. This recipe is inspired by one of the most popular recipes from 2013 – my Raw Almond Butter Cups. Many of you asked for an almond-free version so I made it nut-free and added a third layer for fun. While I love the almond butter cup recipe, these are my new favourite for sure. The snappy coconut butter base provides a great contrast to the creamy middle and chocolate topping.

I have recently fallen back in love with coconut butter during my recipe testing pursuits. It’s so darn easy to make at home (the first time I made it at home was back in 2010). Have you made it before? It’s pretty life-changing. The store-bought stuff is super expensive for some reason (why are those jars soooo much?), but making it at home is really cheap! I use a 400 gram bag of No Name unsweetened medium coconut (see below). You want to be sure you are using unsweetened shredded coconut and not flaked, sweetened, or low-fat kinds. Ontario folks, you can find this No Name bag at Fortinos and I’m guessing other grocers too. I find some shredded coconut to be hit or miss when making homemade coconut butter, but this bag works perfectly every single time! I’ve also found processing 3-4 cups at a time works best – anything less and it might not break down into butter. Also, make sure the coconut you are using is fresh – if the coconut is stale it most likely won’t turn into butter. The beauty is that the leftover coconut butter will keep for a very long time in the fridge or pantry and you’ll always have some handy for baking.

It’s such a treat to eat a spoonful of this warm homemade coconut butter!

To start off with, I added a scant teaspoon of coconut butter into each mini silicone mold. This is the one I use. They pop out so easily! I love using it for making homemade chocolate too. You can probably also use mini (or standard size if that’s all you have) cupcake paper liners.

Pop those in the freezer while you stir together the filling.

I made a very easy homemade chocolate for the topping using unsweetened cocoa powder, maple syrup, and coconut oil. All topped with large coconut flakes for a crunchy texture. Easily one of my favourite quick and easy desserts to come out of my kitchen in a while!

3-Layer Nut-Free Dream Cups
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

These dream cups are free of nuts, but you'd never know it! The bottom layer is made up with pure coconut butter. It adds a firm, snappy texture contrast to the naturally sweetened sunflower seed butter and homemade chocolate layers. Try these cups as a nut-free alternative to my popular Raw Almond Butter Cups.

Yield
8 mini cups
Freeze time
25 minutes

Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes


Ingredients:
For the base layer:3 tablespoons melted coconut butter (from a packed 1/4 cup solid coconut butter)For the middle layer:1/4 cup sunflower seed butter1 tablespoon + 1 teaspoon pure maple syrup2 tablespoons virgin coconut oil, softenedpinch fine sea saltFor the top layer:1/4 cup virgin coconut oil1/4 cup unsweetened cocoa powder2 tablespoons pure maple syruppinch fine sea salt2 1/2-3 tablespoons unsweetened large flake coconut


Directions:
If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid. Spoon a scant teaspoon of melted coconut butter into a mini silicone cupcake mold and spread out evenly. You can probably use mini paper liners if you don't have silicone. Repeat for the rest (I made 8 mini cups). Place in the freezer. Prepare the middle layer: In a small bowl, stir together the sunflower butter, maple syrup, oil, and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer. Prepare the top layer: Add the coconut oil into a small saucepan and melt over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth. Add a tablespoon of melted chocolate on top of each cup. Top with a teaspoon of large flake coconut and gently press down. Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the fridge, or for longer storage, the freezer.

Tip: To make homemade coconut butter, process 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor for 7-10 minutes, until smooth and liquid. Make sure the coconut you are using isn't stale or it won't turn into butter. Leftovers will keep in the fridge in an air tight container for at least a month, but often much longer. You can also use store-bought coconut butter.

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A Simple Valentine’s Day Menu (Vegan + Gluten-free)

I’ve always thought that I didn’t need a special day to show loved ones I care, but I have to admit since having a baby, I now see the value in having a special day carved out. It’s just too easy to get wrapped up in the day to day crazy. Plus, I kind of feel like a hormonal jerk lately since December 2013 so a reminder not to be a hormonal jerk is always appreciated.

The other day Eric and I came up with a plan that celebrates our first Valentine’s Day as a family of three. First, a pancake breakfast in the morning, then a small gift opening and an outing with Adriana during the day (please warm up weather forecast!), and after she’s gone to bed (7pm bedtimes rule) we’ll make dinner together, turn on some music, and make a fire (ok, flip the switch to turn on the gas fireplace). I think it’s going to be really nice. I’m also hoping to make it past 10pm!

Here’s what we decided for the menu. The bonus is that each course only requires a small handful of ingredients so it’s a breeze to shop for and throw together.

// Appetizer //

Roasted Beet Salad with Hazelnuts, Thyme, and Balsamic Reduction (from The Oh She Glows Cookbook, page 113).

// Main //

15-Minute Creamy Avocado Pasta

// Dessert //

Raw Chocolate Pudding

Tip – I’m making this first so it can chill in the fridge while we cook dinner. Here are other V-day dessert ideas.

So there you have it. Simple, healthy, delicious.

Are you making anything fun this weekend?

P.S. I’m hosting a Vitamix Giveaway on Instagram!

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Happy Digestion Smoothie

My digestion has been a bit out of whack over the past few months. Actually, I’m feeling a bit out of whack as a whole. Maybe I was naïve, but I really didn’t anticipate the postpartum phase to be so challenging, on many different levels. The pregnancy seems to get the most attention while the period after having a baby seems to be all about getting back to your old self as soon as possible. At least in the media. I guess I expected that for myself too, but it’s not my personal reality nor is it for many other new moms I’ve talked to. We’re almost 5 months in and I still don’t feel like I have it together. I mostly blame the overnight waking hours and sugar cravings (the cravings result from lack of sleep – it’s a vicious cycle), but it’s everything really. Life has changed in so many weird and wonderful ways. I wonder if I ever will feel like my old self, or if I’d ever want to; what I have right now is great. I say it all the time but motherhood is amazing. I pinch myself so many times a day…like, do I actually get to witness this sweet baby discover the world? It’s the kind of thing that fills my heart with so much joy it keeps me up at night because I know that it could all be taken away in a second.

The intensity seems to be lifting as the months go on. We are laughing so much every day! I’m convinced Adriana is a 90 year old woman trapped in a baby’s body. Seriously…she does this lip-sucking in thing that makes her look like she forgot her dentures. I die every time. She is my number one priority and because of this I think I have let my own self fall to the wayside. It’s the cliché saying about motherhood, but it’s been so true. For me, this seemed necessary to get through the first months as a new parent, but I’m getting to that place now where I think I can find a balance for both of us. The fog is lifting. This is where a plant-based diet can help in so many great ways! I think I’ve done a good job of staying healthy this past year, but there are a few things I would like to improve upon.

The advice I often give to others is to make small changes when starting out, so that’s what I’ve been doing recently. Just a bunch of little tweaks that all contribute to the whole. Baby steps. Rather than having caffeine in the morning (which doesn’t seem to agree with my anxiety-prone nature), I’ve switched to a tea made with fresh ginger, fresh turmeric, and Rooibos tea. I drink it all day long. A few other things I’m doing (almost) everyday – green protein smoothie, exercise, probiotics (plus my other regular vitamin regime), and hitting the hay earlier. There’s nothing ground-breaking or gimmicky here, but they are things that just WORK time and time again. Sure there are days when none of these things happen, but for the most part it’s helping!

While this smoothie is different from my regular morning protein smoothie, it makes for a lovely afternoon snack. You could probably add some hemp hearts to this one if you wanted to boost the protein enough for a morning drink.

This smoothie combines the power of many digestion-friendly and immune-boosting foods:

// Pineapple // Digestive and anti-inflammatory benefits, immune support. One cup gives you 105% of your daily Vitamin C requirements. I use frozen pineapple chunks in smoothies to save time.

// Fresh ginger // Soothes the intestinal tract and helps with digestion. Awesome for all kinds of gastrointestinal relief, such as morning sickness. Anti-inflammatory and immune boosting.

// Fresh parsley // Rich in vitamins K, C, A, folate, and antioxidants. It’s a natural diuretic which can help release water retention. Opt for flat-leaf parsley as it’s less bitter than curly parsley. Cilantro would be a nice swap here too!

// Avocado // Major anti-inflammatory benefits + heart-healthy fats. High in fibre which aids with digestion.

// Banana // Rich in B6, manganese, Vitamin C, fibre, and potassium. Interesting to note – while bananas are high in sugar, they have a low glycemic index score which means that they won’t spike blood sugar levels. It’s soothing to the digestive track and thought to regulate the bowels and enhance friendly gut bacteria.

// Lemon // Rich in vitamin C. Aids digestion and helps flush out toxins.

[Source: The World’s Healthiest Foods]

I also add some coconut water and probiotic powder for an extra boost! Feel free to add a handful of spinach or kale too.

Happy Digestion Smoothie
Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free

This green smoothie is packed with digestion-enhancing and immune-boosting foods like pineapple, parsley, ginger, avocado, and more. It makes a great afternoon snack.

Yield
2 1/4 cups

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
1 heaping cup frozen pineapple chunks (or fresh, if desired)1/2 frozen banana1/2 cup water1/2 cup coconut water1/4 cup packed fresh parsley2 tablespoons avocado1 teaspoon packed freshly grated ginger1/4 teaspoon probiotic powder, optionallemon slice, for garnish


Directions:
Add all ingredients into a blender and blend on the highest speed until super smooth.

Tips: 1) Feel free to add a handful of baby spinach. 2) Fresh mint would also give this smoothie a nice digestion boost!

PS – I had the pleasure of being interviewed by Publisher’s Weekly recently – hop on over and read the interview here!

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Raw Chocolate Pudding (Vegan + No Added Sugar)

Sometimes it’s hard to transfer my swirling brain into the written word. Eric has this funny gesture that he does when he’s poking fun of my overactive mind. Picture him making buzzing noises as he motions electricity coming out of his head. He knows all too well that I’m often unable to quiet my mind. Writing has been challenging lately because life has changed so much and it’s been hard to focus with so many things going on. Then there is the sleep deprivation which isn’t always conducive to making coherent sentences. I always ask Eric what I can write about and he always says, write about how you can’t think of anything to write about. God, he’s so logical…ha.

Creative writing was always my favourite thing in school, next to gym class. My mom often digs up stories I wrote as a child and sends them to me. My writing was so free and filled with zany, creative tales. I never worried if I was saying the “right” thing or if others would like it. I owned that shit. In highschool, I eagerly signed up for a creative writing class with my awesome English teacher, Mr. Pierce. We each made our own creative writing journal. Mine was a huge coiled notebook (I think I splurged on the “fancy” Five Star notebook!) filled with random scraps of inspirational words pasted onto the pages and stories confessing the things I had been struggling with or triumphing over. I wrote about love and heartbreak, a cross country move with my mom, missing my best friend, and starting my last year of highschool in a new school. I wrote about my anxiety and struggles with body image. I wrote and wrote and wrote my little heart out; the words came easily because I knew that my teacher would be the only one reading. It was like therapy. Each week, his encouraging comments scribbled below each entry lifted me up. Sometimes he would ask us to share a bit of what we wrote with our classmates and I would freeze up, rarely ever volunteering, even though I could see him glancing my way out of the corner of my eye. Writing freely for yourself is one thing, but being vulnerable and sharing it with others takes guts. Heck, even writing honestly for your own eyes takes guts.

Even after 6 years of blogging and consistent daily writing, I still struggle with the debilitating feeling that my words don’t matter or what I have to say isn’t worth sharing. Isn’t it funny how we can defeat ourselves before even trying? Brain, stop that! I miss the freedom with writing that I felt so many years ago in my creative writing class.

When I started this blog I wrote as if I was writing in my journal. After all, no one was reading so I didn’t give two shits. As the blog grew, I started to overthink every word I wrote because I felt eyes looking over my shoulder as I typed. Would this offend someone…does this sound preachy…will I inadvertently destroy a young and impressionable human being? I’m being dramatic, but you get the idea. This type of thinking stifles every creative bone in the body. It’s definitely a good thing to be aware of others, but it’s a fine line and it’s easy to lose yourself. I think we’ve all been there whether it’s with writing or in real life situations. It’s funny though, since writing my pregnancy and baby blog posts, I’ve actually felt a renewed freedom in my writing again and I’ve even had readers take notice and comment on it. I love writing those weekly posts mostly because I feel like I’m writing in my journal again. It’s helped me bring back the me in my writing.

So. I’ve decided that I want to write more freely and in spite of fear. I don’t think that fear when sharing personal writing will ever go away (sharing takes guts, and always will), but I do think I can forge ahead anyway. I love connecting with YOU; it’s what ignited my passion for blogging in the first place (way back in 2008). What helped me write this post was just sitting down at the computer one night and letting my thoughts hit the paper (err…keyboard). No censoring myself, just writing freely. It felt good!

Having a daughter has made me think a lot about the lessons I want to teach her some day (gulp!), and encouraging Adriana to speak her truth is high on my list. I want her to be BRAVE and raise her hand and share her stories! And not just share her stories, but to feel like her words are worth sharing. That is so, so huge. To know that you are worth it. But I know that I have to practice what I preach and show her there is strength in vulnerability, in taking a risk, and being true to who you are.

Raw Chocolate Pudding
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

This raw, completely natural, no-sugar-added banana cacao almond butter pudding will make your heart skip a beat! It won't give you a sugar crash either. I expect that kids will love this recipe too. If you don't have raw cacao powder you can try using unsweetened cocoa powder, although you will likely have to adjust the amount to taste. I recommend adding it 1 tablespoon at a time and taste testing as you go. Roasted almond butter would also work lovely. Recipe inspiration from Green Kitchen Stories, which was adapted from the Kernesund Familie cookbook.

Yield
3 servings

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
For the pudding:3 medium bananas, peeled (see note)1/2 medium avocado, pitted (see note)1/4 cup smooth raw almond butter4-5 tablespoons raw cacao powder, or to taste1 teaspoon pure vanilla extractpinch of pink Himalayan salt or fine sea saltOptional toppings:Coconut Whipped Cream (recipe linked in notes below)1/4 cup hazelnuts, toasted and choppedRaspberry chia seed jam (recipe linked in notes below)Pomegranate arils


Directions:
Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. I like to let the machine run for a couple minutes to get it super smooth. Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.

Tips: 1) You want to avoid using overly ripe, brown bananas in this recipe or the banana flavour will overwhelm. Yellow with a few spots is best. 2) If you want an "instant" cold pudding, refrigerate the bananas and avocado prior to making this pudding. 3) For the coconut whipped cream recipe, see here. 4) For toasted hazelnuts, roast the nuts at 300F for 10-14 minutes until the skins start to fall off the nuts. Place toasted nuts in an old tea towel and rub vigorously to remove the skins. 5) For my Raspberry Chia Seed Jam recipe, see here. 6) I don't recommend using an avocado that is bruised as it will be bitter. A soft, but still green, avocado is perfect for this recipe.

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Warm + Roasted Winter Salad Bowl

This salad is a good example of how I love my salads in the winter – warm, hearty, and bursting with nutrition. Like a big hug. I have no desire to eat a cold salad right now (unless it’s this one, I suppose). It’s light, but still has that “stick to your ribs” quality I crave soooo much right now. Give me all the healthy comfort food!

I started by roasting Yukon Gold potatoes (one of my all-time favourite winter comfort foods!) and crunchy green beans with a bit of olive oil and a generous seasoning of sea salt and pepper. While it’s roasting, whip up a batch of quinoa (speltberries or millet might be nice too) and chop some green onion and kale. Whisk together a simple red wine vinaigrette and we’ll add some freshly roasted garlic (if you are already roasting veggies, you might as well roast a few cloves of garlic too!). When the potatoes and green beans are golden and lightly charred on the bottoms, throw it into a big bowl and fold in the quinoa, dressing, green onions, and kale. Toss on a big handful of pepita seeds for crunch and my favourite salad topper – sliced avocado. It’s the perfect soul-soothing, warm bowl of comfort food in the middle of January.

Warm + Roasted Winter Salad Bowl
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

The ultimate bowl of winter comfort food! Yukon Gold potatoes and green beans are roasted until golden and then tossed with warm rainbow quinoa, shredded kale, green onion, and a quick red wine vinaigrette. I topped it with crunchy pepita seeds and sliced avocado. Feel free to change up the potatoes with what you have on hand. Instead of quinoa, speltberries or millet might work nicely too.

Yield
4-6 servings

Prep Time
30 Minutes
Cook time
30 Minutes
Total Time
1 Hour


Ingredients:
For the salad:1 cup uncooked rainbow or regular quinoa + 1.5 cups water3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)2 extra-large or 3 large garlic cloves (peel left on)1 tablespoon extra virgin olive oil1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)3 green onions, thinly sliced3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)Sliced avocadoFor the dressing:1/4 cup red wine vinegar1/4 cup extra virgin olive oil2 teaspoons Dijon mustard1/4 teaspoon pink Himalayan salt or fine grain sea saltFreshly ground pepper, to taste


Directions:
Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside. Chop the kale and green onions. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat. Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.

Tip: To boost the protein even more, try adding chickpeas, adzuki beans, great northern beans, or lentils. Roasted chickpeas would be nice too!

A huge thank you to those of you who volunteered to be a recipe tester for my second cookbook! I’m blown away by the response – I wish I could take you all up on your offer to help. If you aren’t emailed by the end of next week, don’t despair. There’s a good chance that I will need more help in the future so I might end up emailing more volunteers down the road. I will keep your submissions on file if that’s ok with you (no pressure if you can no longer volunteer, of course). PS – I haven’t emailed anyone yet, but I should be sending out an email within a couple weeks once I get my testing site ready to roll. Thank you a million!

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Calling All Recipe Testers

We are eating like kings around here lately. Whoever invented elastic waistbands…I think I love you/hate you. [If you didn’t hear the news in my last post, I’m working away on a second cookbook!]

For my first cookbook, I relied on a fabulous group of dedicated and passionate recipe testers who gave my recipes a whirl in their own kitchens and then provided detailed and honest feedback. Recipe testers are essential to the cookbook development process (just like your recipe reviews on this blog!) and I couldn’t have produced such a solid group of recipes without them. It really takes a village! I recruited family and friends mostly, but since I received a lot of interest from my blog readers, I decided to open it up to you this time around.

I’m looking for recipe testers of all different abilities, so if you are a new cook or a seasoned pro feel free to apply. You certainly don’t have to be vegan either. My passion is creating recipes that people with all kinds of diets can enjoy. Those of you who can commit to testing at least 3 recipes per week will be given top priority as we’ll need to move through the recipes at a good pace.

I’m also looking for testers who will…

follow recipes exactly as written (this isn’t the time to make substitutions, unless suggested in the recipe),

take notes while cooking (such as noting your prep time or any areas of confusion in the directions),

submit thorough feedback immediately following the recipe (there will be an electronic form with standardized questions for each recipe).

You will also need a blender and a food processor as some of the recipes require these tools.

One last thing. Do you love to stuff your face with super delicious food? Perfect. I knew we would hit it off.

If you think you’d like to apply, you can fill out this submission form below. Unfortunately, I won’t be able to take on everyone who applies, but thank you all for your generosity in offering your help!

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Most Popular Healthy Recipes of 2014 (Vegan, GF) + News!

Happy 2015! To welcome the New Year I have some exciting news to share. You’ve been asking me for months and I can finally tell you that I’m working hard on a second cookbook! It’s slated for 2016 (official date TBA) and I’m incredibly excited to create this next collection of fresh, healthy, and inspiring recipes for you. I’ve been listening to your feedback over the past several months, and I hope to create a second book that will make a kick-butt companion to the first. I’m bursting with ideas and simply can’t wait to share it with you.

I remember vividly how daunting the creation of the first cookbook felt. I took on all of the writing, recipe development, food styling, photography, etc. It was one of the most difficult things I’ve ever done and I felt like quitting a few times, but having come through the other side I realize it was just part of the journey. I feel like the second cookbook process will go more smoothly in some ways; I now have a solid organizational system in place as well as the experience of creating the first book under my belt. I will do many things differently this time, and I know where I’m headed (which is half the battle). Other parts of the next book will surely feel more challenging because I now have a baby who’s becoming more active as the days go by (this year, she’ll be crawling, walking, etc….crazy!). But I’ll figure out a new normal, as I have been these past 3 months. One bonus since having her is that I find I’m much more efficient when I do sit down to work. I can crank out a blog post in half the time now. Well, on a good day, anyway.

One thing is for sure, I can’t wait to see this new cookbook come to life! And I am so thankful for your enthusiasm for a second book. After going through a lull in creativity during my pregnancy, I totally feel like I have that spark back and ideas are pouring into my mind on a daily basis. I have hundreds of recipe ideas and a dozen new recipes already in the vault. It’s a solid start.

PS – I will be putting out a call for recipe testers in the coming weeks. I just need to finish getting the testing site ready and the recipe feedback and submission forms in place. Last time I simply relied on a big group of friends and family as my recipe testers, but since many of you expressed interest to be a recipe tester I’m going to open it up to my dear readers. I will be looking for ALL kinds of skill levels, so don’t worry if you are just starting out. More on all of this soon. It’s going to be fun!

For an end of the year recap, I put together the most popular 15 healthy recipes of 2014. I left out the desserts because I figure most of us are looking for healthier fare this time of the year (with one big exception below because it was the chocolate hit of the year! Keep it in mind for Valentine’s Day). I’m also sharing some of your comments about the recipes below just for fun.

Most Popular Healthy Recipes of 2014 on Oh She Glows:

15. 5-Minute Oatmeal Power Bowl {4.9 stars out of 24 reviews}

Frances writes, “Hot oatmeal! My favourite! I’ve been having this every morning at work. I actually look forward to work because of this bowl. (is that weird?) Instead of soaking the oats though, I just put the oats, cinnamon, coconut sugar, and chia seeds in a small ziplock, and my toppings in another container. Then I’ll assemble and mix with almond milk and pop it in the microwave for a few minutes. Totally delicious and energizing! Loveee

14. Glowing Green Pasta Primavera {4.9 stars out of 8 reviews}

Chris writes, “I just made this and had to come on here and post something about it. IT WAS AMAZING!! I didn’t even use a blender for the sauce, just added the ingredients at the end… sans the hemp seeds, was fresh out of hemp. But it still came out so amazing. The taste… And the colors… And the…EVERYTHING! Even my husband, a very non-vegan was amazed at the taste. I had to give him mine and came another for me. I cut the veggies in half for a single portion but made the sauce with the amount it called for… Worked out great!”

13. Banana Bread Muffin Tops (4.9 stars out of 19 reviews}

Roxane writes, “The kids approved of this treat! My youngest was even eating the batter raw off the spatula. My eldest took and bite and said: “this tastes just like a muffin! You can’t tell the difference.”

12. Speedy Veggie n Brown Rice Noodle Bowl {4.7 stars out of 10 reviews}

Kate writes, “This was omg fabulous. I am super picky about sauces and this one was phenomenal, I actually was eating some with a spoon, lol. Overall lovely mix of flavors and seasoning was perfect. I deal with a lot of food and allergy issues (gluten, dairy, nut free and low histamine) which has made eating and cooking incredibly difficult for some time. This blog helped get me back into enjoying cooking and eating again, so I am incredibly grateful for all the great recipes and comprehensive allergy info.”

11. Creamy 10-Spice vegetable Soup {4.8 stars out of 62 reviews}

Sheila writes, “GREAT recipe!!! I cannot say this enough. My husband and I were in the mood for soup and I thought I would try this out. We were blown away with how delicious this soup was! I made it again for a pot luck party at work and received so many compliments. There was not a drop left over! Thanks again Angela for another stellar recipe!”

10. Green Warrior Protein Smoothie {4.8 stars out of 4 reviews}

Brittany writes, “Thanks for creating a wonderful, delicious, and filling smoothie! I work in the medical field and don’t know when lunch will be. I have made this smoothie for the past 3 days and it has kept me full until lunch!”

9. Feel Good Hearty Granola Bars {5 stars out of 16 reviews}

Annaliese writes, “These are wonderful! I mixed up a batch last night for some back-to-school/broke graduate student snacks when hunger strikes at the lab, and they are wonderful. Not too sweet, crunchy from the seeds and nuts, and oh-so-oat-y! I also added in a TB of chia seeds for good measure. Will be trying these with dates and dried coconut next time! I love that the binder and major sweetener is banana…affordable, on-hand and good for you!”

8. Crispy Quinoa Cakes {4.7 stars out of 93 reviews}

Katie writes, “These are drop-dead delicious. I made these Tuesday night, I “tested” about 5 of them straight from the oven, I just ate the last of the batch for lunch today. So good. Next time I make these, I need to make sure I eat dinner BEFORE I make a double batch of these bad boys so I can make them last!”

7. Ultimate Green Taco Wraps {4.9 stars out of 46 reviews}

Jordan writes, “Made this for dinner last night…YUM! I used a packed of taco seasoning I already had in the cupboard instead of the spices in the recipe because that’s all I had. Was so good – I ate three and I still have HEAPS left over for lunch at work today…and dinner tonight. Maybe even lunch again tomorrow if I’m lucky ;) I also used green and brown lentils because that’s all I could find in the supermarket. Love this recipe – it’s so fresh and filling, but in the good, satisfying way. THANK YOU :)”

6. Almost Instant Chocolate Chia Pudding {4.8 stars out of 6 reviews}

Eva writes, “Delicious and easy! I added some carob powder and it made for a nice rich flavor. Thank you!”

5. Crispy Smashed Potatoes with Creamy Garlic Aioli {4.9 stars out of 81 reviews}

Zilia writes, “I had some dinner guests over tonight and make these… Even my 8 year old LOVED the avocado-aioli. Yum yum yum. Huge hit, thank you!”

4. Soft and Chewy Baked Granola Bars {4.5 stars out of 6 reviews}

Andrea writes, “Angela, I love these! What a fantastic, easy, healthy for me and my children. I am especially excited about these because they are nut-butter free, which means that I can pack them for my kids when they need a snack out of the house… almost everywhere we go requires that foods are nut-free.”

3. My Favourite Vegan Chili with Homemade Sour Cream {no reviews as the plugin isn’t working – will fix this soon!}

Leigh writes, “It wasn’t just me who loved your chili and sour cream but everyone in our house loved it. Okay, all 3 of us give it 2 thumbs up and our cat who LOVES the smell of cumin for whatever reason became “kitchen cat” while it was cooking!”

2. Cauli-power Fettuccine Alfredo {4.8 stars out of 35 reviews}

MB Savino writes, “I found your website when looking for some meatless recipes for my 21 year old vegetarian/vegan daughter for when she comes home for the weekend from college. I’ve made several, including this one and WOW it was great. My Italian husband gobbled up the fettuccini Alfredo and neither one of us felt guilty! We had some sautéed broccoli on the side and mixed it in as we ate, it was filling, delicious, and healthy. Also a recipe that can be made on a week night after work. It’s a keeper!”

1. 6 Tips for Flawless Kale Chips + All Dressed Kale Chip Recipe {5 stars out of 35 reviews}

Can you believe kale chips won??

Kimberly writes, “These were perfect! I’ve struggled with getting my chips ‘just right’ for a while now. So glad I found your tips!! I did have to adjust the time in the oven, but not by much! Thanks for posting.”

The most popular dessert award goes to my Double Dark Chocolate Coconut Macaroon Torte! You guys went nuts over this grain-free dessert (pssst – it’s nut-free too!) {4.9 stars out of 42 reviews}

Brigette writes, “I made two of these for a Hanukkah party I attended yesterday where the hostess was both gluten-free and vegan. I haven’t had a ton of luck producing vegan desserts I’m thrilled about in the past, but let me tell you… This was DELICIOUS. And easy! I had people following me around the party asking about it. Two women insisted I share the recipe. It is so rich and good, and it was perfectly suited for the occasion. I would definitely make it again. BRAVO!!!!”

So…which recipe was my favourite of the year? I’d have to pick my Crowd-Pleasing Vegan Caesar Salad! This has also been a popular recipe on the blog since I posted it at the end of November. {5 stars from 42 reviews}

Noreeny writes, “I made this as a New Year’s Eve treat for myself (along with the favorite chili recipe [which was also fantastic]) and this was by far – not a second of doubt in my review – the best Caesar salad I’ve ever tasted. Forget all the recipes with chicken/shrimp and dressing rich in milk products and anchovies. This is the real deal.”

As always, thank you for your feedback on recipes. I really appreciate when you give tips on substitutions you tried out (as I’m sure others do) and whether the recipe is kid/partner/family/friend approved.

Cheers to all the vibrant veggie-filled food we’ll eat in 2015! Can’t wait.

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Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette

This past year was easily my most memorable on record. It started with finding out we were expecting early in January, then it was a move and a several month house renovation (I do not recommend this while pregnant, hah), my first cookbook released in March, September brought the birth of our baby girl, and in November the launch of a new business – most of these things were going on at the same time throughout 2014, including nurturing and growing this recipe blog and a new baby blog. I know I’m forgetting some things. My head is spinning just thinking about everything that happened. It was a complete whirlwind with many unexpected highs and inevitable lows, but I leave the year feeling extremely grateful with many lessons in hand and a heart filled to the brim.

The greatest blessing of my life happened this year – the birth of our daughter – and in the blink of an eye my entire life was changed for the better. I don’t know how I ever lived without this smiley, charming, squirmy baby girl. During late winter and early spring, in my first trimester, I had major anxiety about how I would handle my role as a parent. Had I made the right decision? How would I balance being a parent and my career? It kept me up at night with worry. I was never the girl who just knew I’d be a mother some day. All my friends would talk about their baby fever and I couldn’t relate at all so I started to think that I just wasn’t cut out for it. Maternal instincts seemed foreign and babies scared the bejesus out of me. For real! I felt so awkward around them. But over the years, gradually, we decided it was something we both wanted and that fear was the only thing holding us back. I guess the uncertainty was to be expected though. There were many low days during my first trimester (many of which were likely hormone driven) – including Sketchie’s heartbreaking diagnosis and subsequent treatment – but thankfully my doubts faded as the pregnancy went on. The moment Adriana was placed into my arms, I knew everything was how it was always meant to be. I just knew we’d figure it out. I’ve struggled with the desire to control things in my life for so long and finally, I learned how liberating it can feel to just take things as they come. You hear people say it all the time, but I honestly never knew my heart could love someone so much. That kind of intense love is an extremely powerful motivator – there’s no more questioning, you just do what needs to be done and that’s that.

The New Year is shaping up to be a busy one once again, but my growing baby is a refreshing reminder that the smaller moments in life are the best. They are what make me truly happy. I’m trying to embrace the little (yet powerful) things more and let other things slide when they need to. It’s not easy. I’m hoping 2015 brings more inner peace, balance, and calmness, but I will have to do the work to make that happen because as we all know, it just doesn’t magically fall into place; whatever it is that we want only comes with a lot of hard work and perseverance. Oh, and laughter. You need that ingredient for success. Not to mention, realizing that nothing will ever be just right all at the same time…and that’s ok.

Thank you wonderful people for coming here each week and making this work that I do so very rewarding. For caring about my stories, embracing new recipes, and sharing a glimpse into your own life. I am constantly amazed by the beauty of your words and the stories you share with me. I wish you all the best that 2015 has to offer, including healthy, veggie-filled meals that renew your excitement whenever you sit down for a meal.

In the spirit of a fresh start, let’s cue the token salad recipe to kick off another year of healthy, feel-good recipes! I’m going to skip the whole “oh I’ve been eating too many sweets and need to eat more veggies” spiel (totally true though) and just get to the recipe because its a good one!

I’ve never been one to think that a salad should be a punishment food. A good hearty salad is a cause for celebration. Call me crazy, but I tend to get as excited about a good salad as I would a rich dessert or sheet of cookies. Or a pan of roasted brussels sprouts, for that matter. It’s the small things, it really is.

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

Shredded Lacinato kale is tossed in a tangy balsamic, apple cider, maple, and garlic dressing and then topped with sliced pear, pomegranate arils, pepita, hemp, and black sesame seeds, and large flaked coconut. Whenever the dull winter weather has you feeling blah, whip up this vibrant dose of nutrients and you'll be feeling better in no time.

Yield
3-4 small bowls

Prep Time
30 Minutes
Cook time
0 Minutes
Total Time
30 Minutes


Ingredients:
For the dressing:2 tablespoons extra virgin olive oil1 tablespoon apple cider vinegar1 tablespoon balsamic vinegar1 teaspoon pure maple syrup, or to taste1 teaspoon Dijon mustard1 garlic clove, minced1/4 teaspoon fine grain sea saltFreshly ground black pepper, to tasteFor the salad:8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)1 pear, thinly sliced and chopped1/2 cup pomegranate arils1/4 cup pepita seeds3-4 tbsp large flake coconut1-2 tbsp hemp hearts1-2 teaspoons black sesame seeds (optional)sprinkle of cinnamon


Directions:
In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially. Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.









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Snickerdoodles! (vegan + gluten-free)

Meet my favourite holiday cookie of 2014 – the vegan and gluten-free Snickerdoodle! I’ve been testing all kinds of Christmas cookies this year and I decided to pick the best of the bunch and share that recipe with you before the holidays. The humble-looking Snickerdoodle doesn’t get enough respect in my opinion; it’s often overshadowed by spicy gingerbread, decorated sugar cookies, and fancy flavoured shortbread, but I think that needs to end today! My favourite kind of Snickerdoodle is chewy with a crisp edge, craggy/textured/crinkly, and of course, rolled in cinnamon sugar. Oh yea. I can’t get enough of the doughy, cinnamon-y simplicity.

It’s been a goal of mine to make my vegan Snickerdoodle recipe gluten-free. I actually found that I prefer this version over the one with wheat flour that I posted on the blog 4 years ago; there’s just something so flavourful about the nutty, sweet, and buttery combo of oat flour and almond flour that I adore! Whenever you want your cookies to have a lovely chewiness to them (and light buttery flavour), add a bit of almond flour into the mix. A little bit goes a long way though. I made the mistake of making a shortbread cookie entirely out of almond flour and it was way too chewy/tacky (and stuck to the teeth!) – lesson learned. I’ll nail that shortbread recipe some day, but for now…snickerdoodles!

Other exciting things about this recipe:

1) Prep time = 15 minutes, Bake time = 10 minutes

Yes, that means you can be eating these bad boys in under a half hour!! Isn’t that what it’s all about?

2) Snickerdoodles make your house smell amazing. This is the perfect recipe to pop into the oven before guests arrive.

3) For the fat component, I used virgin coconut oil instead of vegan butter. I’m happy to say it worked great and meshed with the flavours so well! Thumbs up for healthier fat swaps.

One last thing. I experimented baking the dough as balls (image left, below) and also flattening with a fork (image right). When I flattened with a fork, the cookies came out quite flat and spread out (as you’ll see in most of the photos), but when I left the dough as balls they had a bit more thickness and lift to them and weren’t as spread out. I think I prefer not flattening them out – plus it saves an extra step too. Just an FYI. You can always try some rolled and some pressed with a fork and see which you prefer!

Snickerdoodles (vegan + gluten-free)
Vegan, gluten-free, soy-free

Classic Snickerdoodles made vegan and gluten-free! These cookies are crispy around the edge, chewy in the middle, and coated in a cinnamon sugar. I KNOW. For a non-gf version, try my other Snickerdoodle recipe made with whole wheat pastry flour.

Yield
10-12 cookies

Prep Time
15 Minutes
Cook time
10 Minutes
Total Time
25 Minutes


Ingredients:
Wet ingredients:1/2 tablespoon ground flax seed + 1 1/2 tablespoons water1/3 cup cane sugar (see note)1/4 cup virgin coconut oil, melted1 teaspoon pure vanilla extract1/2 tablespoon almond milk (optional, see directions)Dry ingredients:1/2 cup + 1 tablespoon gluten-free oat flour*1/4 cup + 3 tablespoons almond flour (not almond meal)1/4 cup sorghum flour2 1/2 tablespoons arrowroot powder1/2 teaspoon baking soda1/4 teaspoon cream of tartar1/4 teaspoon fine grain sea saltPinch of cinnamonCinnamon sugar topping:1 tablespoon cane sugar1 teaspoon cinnamon


Directions:
Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.  In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined. In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don't want it super wet either (or it will spread out too much when baking). Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest. Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.

Tip: If you don't have store-bought oat flour you can make it at home. Simply add rolled oats into a high speed blender and blend on the highest speed until a fine flour forms. 2) I don't recommend subbing the cane sugar for coconut or Sucanat sugar - in my previous trials it came out too dry.

PS – See all my cookie and square recipes here!

Contest Winner:

Congrats to Elicia K. for winning the big OSG Holiday Giveaway!! We have sent you an email to collect your info. Thank you for everyone who participated and gave us all kind of awesome flavour ideas for our tea! I would like one of each please.

We are gearing up for Adriana’s first Christmas and I can’t wait to experience it as a family of 3! I’m looking forward to a bit of downtime over the holidays too. While it’s been a great year, it hasn’t left me with much free time and I’m hoping to wind down and chill out with friends and family as much as possible to close out the year. And hockey, LOTS of hockey!!! hah. I’m not sure when I will be posting a recipe next, but if you’d like to see what we’re up to you can follow my weekly posts on the Baby blog until then (you can also follow @theglowspot and @ohsheglows on Instagram). And of course, take a peek at my recipe archives – there are about 500 vegan recipes to chose from.

Anyway, I’m really excited for 2015 and have some fun news coming your way in the New Year! I’m so thankful for your support this year, and every year. It’s definitely been a year I will never forget. I hope you all have an amazing holiday surrounded by family, friends, great food, and good cheer!

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Oh She Glows Holiday Giveaway!

Tea and cookbooks make me veeeeeery happy. In fact, they are two of my favourite things. I like nothing more than to sit down with a few cookbooks, a hot mug of tea, and get lost in the cozy.

For the holidays, I’ve put together this giveaway as a thank you for all your amazing support this year. I hope you are as excited about this giveaway as I am!!

In this huge gift pack, you’ll find:

1) One signed copy of The Oh She Glows Cookbook! I will personalize it however you wish. Whether it’s for yourself, your partner, veggie-lovin’ best friend, or your vegan skeptic parent who is trying to make some healthy changes in 2015…this cookbook has you covered. Bonus: You choose whether you receive the US or Canadian cover!

2) Ten, yes 10 (!), tins of the best-selling certified organic loose leaf teas from The Oh She Glows Tea Shoppe! (If you don’t know what I’m talking about, see my original post). That is a boat-load of tea, my friends! If you are feeling generous you can gift a couple to the very special people in your life or heck, throw a tea party (I recommend serving some ginger cookies too). You’ll receive: Canadian Eh? (Black Maple) // Delight (Orange Creamsicle) // Toxin Flush (Detox Wellness Blend) // Vitality (Black Currant Rooibos) // Indulge (Apple Crumble) // Comfort (Vanilla Rooibos) // Nourish (Rooibos) // Glo Getter (Blueberry White) // Latte Lover (Caramel Latte) // Immunity (Cold & Flu Wellness Blend).

This contest is open to anyone in Canada and the US (I’m sorry we can’t ship overseas at this time even though I would love to in the future!). If you are randomly selected as the winner, we will ship you this awesome gift pack just in time for the holidays so you can kick off the New Year in glowing good style! Awww yea.

P.S.- Snowman doll not included. He’s like my best buddy and you aren’t going to take him from me. We can negotiate the bulb ornaments though.

For the 6 ways to enter, see the Rafflecopter giveaway below!

a Rafflecopter giveaway

 

Pssst! The Oh She Glows Tea Shoppe currently has a 20% off sale on all of our loose leaf teas until Sunday December 14th! Rumour has it there is also going to be a Boxing Week sale going down, so be sure to check back and follow us on our Facebook page for the latest updates.

Cheers!

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