Cactus Cut Sweet Potatoes

Hey guys! I have a SICK recipe for you tonight- these Cactus Cut Sweet Potatoes are here to play. I love the version they have at restaurants, but today we’re baking pies and also using sweet potatoes instead of regular potatoes because sweet potatoes are amazing😍

Sweet potatoes and potatoes are actually pretty similar in nutritional content, but potatoes are higher in potassium while sweet potatoes are higher in vitamin A. So it all comes down to which potato you prefer- and I think you already know which kind of tater has my heart😂

These cactus cut sweet potatoes are get super crisp and delicious in the oven, and are perfectly spiced! They may not look orange to you, but that’s because I used a Japanese sweet potatoe. I actually really like this variety, and they’re a bit smaller which is good for the recipe🙌 But regular ol’ orange sweet potatoes will work just fine as well.

This super tasty snack/side is also very easy to make. Start by truly slicing your sweet potato- I would say to about 1/8 of an inch. The average thickness I got was this:

Although I definitely need to work on my knife skills because my cuts were a lil all over the place😂

Next you’re going to toss your taters in a bag with some olive oil and all those delicious spices that make these cactus cuts shine! Paprika, chilli powder, garlic powder, salt and pepper all make and appearance, and of course you’ve gotta have that cayenne for spice.

The final step before the oven is to lay the sliced potatoes down flat on a parchment lined baking sheet- making sure it’s not too crowded so they have room to reach their full delicious potential! After roasting for 20 minutes, you’re going to flip em and them bake for another 5-10, keeping a close eye on those little suckers so they don’t burn. And then voila! You’ve got some warm, seasoned cactus cut sweet potatoes that are AMAZING with hummus, tzatziki, or just by themselves😍

I love this recipe because it’s perfect for a party (when we can have them) and also for snacking! I also had them as a side with my egg scramble for dinner and they were👌 Hope you enjoy!!

Yours Truly,

Olivia:))

Cactus Cut Sweet Potatoes

Ingredients

-1 small japanese or regular sweet potato, cut into 1/8 inch slices

-2 tsp olive oil

-1 tsp paprkia

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Add the sliced sweet potatoes into a large ziploc bag with the rest of the ingredients. Shake everything up until the potatoes are coated with the oil and the spices.

3. Lay each slice on a parchment lined baking sheet, being careful not to over-crowd the pan. Place them in the oven for 20 minutes.

4. Remove the pan from the oven and flip over all of the potatoes with a fork. Place them back in the oven for 5-10 more minutes, until crispy and cooked through, watching to make sure they don’t burn.

5. Remove the potatoes from the the oven, let cool slightly and enjoy!


Carrot and Cabbage Slaw

Slaw is so good guys! It goes on so many things- like sandwiches, bowls, and TACOS- and makes a delicious side! Today I’m sharing an amazing, fresh slaw recipe that’s lightened up with a super tasty dressing using avocado. Yum!

We’re keeping it super simple and using just one kind of cabbage and some carrots in this slaw. And if we’re going to pick just one cabbage, it’s gotta be purple cabbage! I grated up some purple cabbage and my carrots and combined them in a large bowl. This step doesn’t take very long at all, but if you’re looking for a speedier option, you can always grab a bag of pre-shredded cabbage mix at the grocery store.

The dressing is really what makes this slaw- it doesn’t require any blender whatsoever, and is so tangy and delish! I mashed up half of an avocado and mixed in some lemon juice, apple cider vinegar, garlic powder, and lots of salt and pepper. So easy, right? When mixed in with the veggies, the dressing loses its green colour, and so you don’t even notice that you’re eating avocado- all you taste is a fresh and amazing slaw!

This is a great addition to any supper, and would be so good on my Veggie Tacos, Epic Veggie Sandwich, or as a finishing touch to a bowl or salad! It’s so healthy, delicious, and bright, and I love how simple it is to make!

Yours Truly,

Olivia:))

Carrot and Cabbage Slaw

  • Servings: 4
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Ingredients

-1 cup shredded cabbage

-1 cup shredded carrot

-1/2 a ripe avocado

-2 tsp apple cider vinegar

-2 tsp lemon juice

-1/4 tsp garlic powder

-Salt and pepper to taste


Directions

1. Combine the carrot and cabbage together in a large bowl.

2. Mash the avocado in a small bowl. Add in the apple cider vinegar, lemon juice, garlic powder and salt and pepper, and stir to combine.

3. Mix the dressing into the carrots and cabbage.

4. Serve with your favourite dishes.


Creamy Pea and Spinach Soup

Hey there! I haven’t made a good soup in a while, so this DELICIOUS Creamy Pea and Spinach Soup really hit the spot! Soup is one of those things that might seem complicated or hard to make, but it’s actually super easy. This one in particular is very straightforward!

I cooked up some red onion with some garlic to start, then added in the veggie broth and all of the other ingredients! Ground ginger, some coriander and a bit of red chilli flakes add so much flavour, and of course the peas and spinach give the soup its GORGEOUS green colour. I also added in some chickpeas, which when blended help create a creamy texture.

These simple ingredients are all simmered together for a good twenty minutes, to make sure all the flavours come together. Then everything is dumped into a blender and pureed until super smooth! Look at that; so easy and so delicious.

Soup like this is the best on a cold day. And yes, this soup is also freezer friendly, so you can save some for later! Quick lunch idea for the win! It’s a great way to get your veggies in and is really good for you, as well as being naturally vegan and gluten free.

Enjoy this easy and tasty soup recipe!

Yours Truly,

Olivia:))

Creamy Pea and Spinach Soup

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1/2 a red onion, diced

-2 cloves of garlic, minced

-4 cups of organic veggie broth

-1/2 tsp ground ginger

-1/2 tsp ground coriander

-1/2 tsp red chilli flakes

-1 can of chickpeas. drained and rinsed

-3 cups of packed spinach

-1 1/2 cups frozen green peas

-Salt and pepper to taste


Directions

1. Heat the olive oil over medium heat in a large pot. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and continue to cook for another 2 minutes.

2. Add the veggie broth to the pot, along with the ginger, coriander, peas, spinach, red chilli flakes, and chickpeas. Stir to combine and season generously with salt and pepper. Bring to a boil, then turn the heat to low and let the soup simmer for 20 minutes.

3. Let the soup cool slightly before adding it to a blender or food processor and blending until smooth and creamy. Taste and season additionally if needed.

4. Serve warm.


Hearty Vegetable Chilli

Hi guys! This is truly one of my favourite recipes ever- it’s so full of flavour and VERY hearty, as the name suggests. It’s healthy, vegan, and so so good. I posted the recipe for this chilli just under two years ago, but WITHOUT A PICTURE. So I thought it was time for you guys to see just how good it is😍

Chilli is honestly one of the easiest things you can make, and also one of the most comforting. When I think of a big bowl of this warm chilli, I think of curling up under a blanket after spending the day outside in the cold. The chilli itself has so much delicious flavour, and it’s PACKED with beans and veggies! The more stuff my chilli has in it, the better, and if you agree you’ll adore this recipe.

It starts the way many other delicious things do- with onion and garlic. They get fried up in some olive oil before the spices get added, and become the base of flavour for the chilli. And let me tell you, that is the most technical part of the recipe right there. After that, it’s pretty much just dumping the rest of the ingredients in, giving it a stir, and letting all those aromatics come together in the pot.

Once the chilli is done- you can tell because the carrots will be soft enough to pierce with a fork- I like to scoop out big bowls of it, and top it with some cilantro and chopped green onion. Some hummus would even be great on there too!

All the veg in there is so good- you’ve got tons of corn and carrots, plus black beans, chickpeas, and red kidney beans. This means there’s so much protein and it will definitely fill you up! Perfect for school lunches👌On a related note, this recipe is freezable and therefore great for meal prepping as well. Literally, any situation you’re in, this chilli is applicable.

Make sure you check this chilli out- it’s one of my favourite recipes for a reason!

Yours Truly,

Olivia:))

Hearty Vegetable Chilli

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1 white onion, diced

-3 cloves of garlic, minced

-1 tbsp ground cumin

-1 tbsp chilli powder

-1/2 tbsp dried oregano

-1/2 tbsp paprika

-1/2 tsp chilli powder

-1 large carrot, chopped

-1 cup frozen corn

-1 can of chickpeas, drained and rinsed

-1 can of black beans, drained and rinsed

-1 can of red kidney beans, drained and rinsed

-1 can of diced or crushed tomatoes

-3 tbsp tomato paste

-Salt and pepper to taste


Directions

1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook for 6-8 minutes, until translucent. Add in the minced garlic and cook for another 2 minutes.

2. Add all of the spices to the pot and cook for 1 more minute, just to brown them up a bit. Next, dump all of the other ingredients into the pot and give everything a good stir.

3. Bring the chilli to a simmer, then turn the heat down to low and cover the pot. Simmer for 25-30 minutes, until the carrots can be pierced with a fork.

4. Season to taste with salt and pepper, remove from the heat and serve warm.


Balsamic Veggie Stuffed Zucchini Boats

Hey guys! I’m always looking for good meal prep ideas, and these Balsamic Veggie Zucchini Boats check off all of the boxes! They’re healthy, delicious, easy to make and super satisfying.

They’re comprised of perfect little vessels of roasted zucchini stuffed with an amazing mix of sauteed veggies- including onion, garlic, mushrooms, chickpeas, the insides of the zucchini, and some RICED CAULIFLOWER. Told you I’d be back with some great riced cauliflower recipes! All of this veg goes so well together, and the addition of the balsamic is the finishing touch.

The zucchini gets cut into four quarters…

And then the centres are scooped out to make lil “boats”. I just scooped out enough to remove all the seeds and make sure that I could get a good amount of filling in there. After being rubbed with some olive oil and seasoned with salt and pepper, they get placed on a parchment lined baking sheet and roasted until tender- about 15 minutes. The beauty of zucchini is that it doesn’t need very much time at all to cook! Just make sure you take it out right at the 15 minute mark so you’re not left with mush.

While the zucchini is roasting, all of the veg gets cooked together to make a delicious stuffing! I love all of the flavours in here- and the chickpeas and cauliflower rice add a nice heartiness. When you have both of your components all cooked up, the veggie filling is scooped into the zucchini boats, and everything goes back into the oven and broiled for 5 more minutes. This ensures that stuffing gets a little crisp on top- so so good!

These boats make an amazing side dish, appetizer, or lunch! Making a bunch of these at the start of the week for meal prep is also a great idea:) The flavours in here are so tasty, and with the chickpeas in there you get in your fix of protein and fibre. These zucchini boats will definitely shake up your lunch or dinner routine!

Hope you enjoy this recipe!

Yours Truly,

Olivia:))

Balsamic Veggie Stuffed Zucchini Boats

  • Servings: 2-4
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Ingredients

-1 large zucchini -1/2 tbsp + 2 tsp olive oil

-2 white mushrooms, diced

-2 tbsp diced red onion

-1 clove of garlic, minced

-2/3 cup riced cauliflower

-1 tsp balsamic vinegar

-1/3 cup canned chickpeas, drained and rinsed

-1/2 tsp dried oregano

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Cut off the top and bottom of the zucchini, then cut it in half lengthwise. Cut the halves in half width wise, leaving you with four even pieces of zucchini.

3. Scoop out the centres of the zucchini, removing the seeds but not too much of the flesh, and creating a vessel that can be stuffed. Set the insides of the zucchini aside.

4. Place the zucchini boats on a parchment lined baking sheet, and rub each one with about a 1/2 tsp of olive oil. Sprinkle them with salt and pepper, then place them in the oven for 15 minutes.

5. Heat up the remaining olive oil in a pan over medium heat. Add in the onion, garlic, cauliflower, mushrooms, chickpeas, and the insides of the zucchini. Sautee for about 5 minutes, until the onion is translucent. Add the balsamic into the pan and continue to cook for 2 more minutes. Remove the pan from the heat and set aside.

6. Once the zucchini boats are done roasting, remove them from the oven and scoop a 1/4 of the sauteed veggie filling into each boat. Place the pan back into the oven and broil the stuffed zucchini for 5 minutes.

7. Remove the pan from the oven and serve warm.