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The first time I roasted pumpkin seeds, I burned the crap out of them.

It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing �� I didn’t even get to enjoy the fruits of my labour. Hrmph.

Here is the part that no one told me about: The inner seeds cook much faster than the outer shell. I kept peeking in the oven and everything looked fine on the outside. Little did I know, the inner seeds were burnt to smithereens.

Well, thank goodness I didn’t give up after that first miserable attempt! My life just wouldn’t be complete without roasted pumpkin seeds.

I’m happy to say, the second batch didn’t just work, it��blew my mind! The cup of seeds I roasted did not last long between the two of us. Every pass by the kitchen was an excuse to grab a crispy handful off the pan.

Today, I’m sharing my secrets��for a fantastic batch of roasted pumpkin seeds. If you’ve ever doubted they were worth the effort or had so-so results, I beg you to try this one last time. Only I know it won’t be the last time, but the start of a life-long obsession. Watch out pumpkins, we’re coming for ya!

How To Roast Pumpkin Seeds:

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. The best way to do this (that I have discovered from your comments!) is to plunk the seeds + guts into a big bowl of water and use your hands to break it apart. The seeds will float to the top of the water! They clean much faster this way.

Note: Some of you say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. I used sugar pumpkin seeds and mine were certainly super crispy!

2. Boil for 10 minutes in salt water. Using method for inspiration, I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and��reduce the heat��to simmer, uncovered,��for about 10 minutes over low-medium heat. Apparently, this method��helps make��the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. If you are short on time, you can totally skip this step! They will still turn out lovely.

3. Drain the seeds in a colander and dry lightly��with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they ��Dz�’t have to be bone dry �� just a light pat down.

4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.

5. Roast seeds at 325°F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is wonky, this bake time could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you ��Dz�’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.

6. EAT! Remove from oven, add a bit more Herbamare, and dig in! Ah,��so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part.

I had no idea I was going to love��freshly roasted pumpkin seeds��so much. I love how crispy the outer shell is and how fun it is to crunch. They taste a bit like popcorn, but they are much crunchier, filling, and of course packed with nutrition.

Yes, pumpkin seeds are super healthy for you! They are packed with iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (which can boost your mood and help you sleep). Vegans & vegetarians have been using pumpkin seeds for years as a natural source of iron. I think it’s just about my favourite way to get iron, next to , of course. Be sure to pair it with Vitamin C to absorb the most iron you can.

7. Share with some very lucky people! (but chose them wisely��)

I promise you’ll never throw the seeds��out again.

I want to buy pumpkins just to be able to roast another batch of seeds. And of course, make . I’m already looking forward to making some different flavour combos �� maybe garlic powder, cayenne, rosemary, brown sugar��or cinnamon, nutmeg, ground cloves, etc would both be nice to try out? I can’t wait to experiment…many ideas are a-swirlin�� in my…stomach.

Looking for more pumpkin recipes?

(the bomb!!)

!

What spices would YOU put on your roasted pumpkin seeds?

How to Roast Pumpkin and Seeds Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free Yield
4 cups flesh, 3/4 cup seeds Prep time
10 minutes Cook time
35 minutes Total time
45 minutes

This is my go-to method for roasting a sugar pumpkin and its seeds at the same time! Most recipes tend to provide instructions on roasting them separately, but I wanted to come up with directions on how to roast them both simultaneously. And, luckily, I've discovered it couldn't be easier.

Ingredients 1 sugar pumpkin (2 1/2 to 3 pounds)*Extra virgin olive oilPink salt, fine sea salt, or Herbamare Directions Preheat the oven to 325°F (160°C) and place two racks near the centre of the oven. Grab two rimmed medium-sized baking sheets and line one of them with parchment paper. Fill a medium-sized bowl with water and set aside. Lie an absorbent towel onto the counter next to the bowl. Slice off the pumpkin stem and discard. Place the pumpkin, cut side down, onto a cutting board. Carefully slice the pumpkin in half. Scoop out the pumpkin seeds and flesh/strings and place it all into the bowl of water. The seeds will float to the top (like magic!). Using your hands, grab the big chunks of flesh and pick off any attached seeds. Place the seeds back into the bowl of water. Discard/compost the chunks of flesh. Use a slotted spoon to remove the seeds. Let excess water drip off and then place the seeds onto the towel. Blot dry (the seeds ��Dz�’t have to be bone dry and it’s okay if there are some strands attached—they add flavour!). Spread the seeds onto the baking sheet without the parchment and toss with 1 teaspoon of oil. Spread the seeds out into a single layer and sprinkle with salt. Mist or spread oil all over the inside of each pumpkin half and then sprinkle with salt and pepper. Place each half cut-side down onto the lined baking sheet. Place both sheets into the oven with the seeds on the lower rack. Roast at 325°F (160°C) for 20 minutes then remove the seeds and taste test a couple. As long as the inner seeds aren't tasting burned, you can keep roasting them. I usually return the seeds to the oven for another 3 to 4 minutes. Remove the seeds and cool. Leave the pumpkin in the oven and increase the oven temp to 350°F (180°C). Continue roasting the pumpkin for another 12 minutes or so, until fork-tender. (The timing may vary based on how large and fresh your pumpkin is.) At this point you can slice it up and serve it as a side vegetable with your meal, or process/blend the flesh to make homemade pumpkin purée. Tip:* One sugar pumpkin (roughly 2 3/4 pounds) yields��about 4 cups (720 g) of roasted pumpkin flesh and 3/4 cup (75 g) seeds. Nutrition Information (click to expand) Serving Size 1 cup roasted pumpkin, 3 tbsp seeds | Calories 180 calories | Total Fat 11 grams
Saturated Fat 2.5 grams | Sodium 250 milligrams | Total Carbohydrates 14 grams
Fiber 3 grams | Sugar 6 grams | Protein 7 grams

Nutritional info uses 1/2 teaspoon fine sea salt and 2 teaspoons extra-virgin olive oil.
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I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too.

Behold, non-wimpy asparagus!

Normally I ��Dz�’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat.

Nutrition Facts about AsparagusLook for firm spears that ��Dz�’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic”In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.Source: World’s Healthiest Foods

Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today �� a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top �� pumpkin and hemp �� and that was a very nice addition!

Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Cheers to crunchy, fresh spring salads!

������

If you like the look of this salad be sure to check out some of my other great Spring salads:

��

Warm Spring Salad Vegan, gluten-free, nut-free, soy-free Yield
4 Servings Prep time
30 minutes Cook time
25 minutes Total time
55 minutes

I’m celebrating my first spring recipe of the season with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Keep in mind that the strawberries will bleed pink juices into the salad and turn the quinoa a light pink hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Ingredients 1 cup uncooked quinoa (or try speltberries)1/2 tbsp extra virgin olive oil1 leek, sliced into rounds or half moons2 garlic cloves, minced1 bunch asparagus, ends broken off and chopped into 1-inch pieces1 cup diced strawberries (optional)3/4 cup fresh or frozen peas1 cup fresh parsley, roughly chopped2-3 tbsp extra virgin olive oil, to taste3 tbsp fresh lemon juice1/2 tbsp pure maple syrup (or other sweetener)1/4 tsp fine grain sea salt & lots of pepper, to tastelemon zest, for garnish (optional) Directions Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top. Tip:

Oh, I forgot to mention �� this is also fantastic served cold too!

Nutrition Information (click to expand) Serving Size 1 of 4 salads | Calories 313 calories | Total Fat 11.7 grams
Saturated Fat 1.6 grams | Sodium 214 milligrams | Total Carbohydrates 44.1 grams
Fiber 7.9 grams | Sugar 7.9 grams | Protein 10.6 grams
* Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW

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Oh, I forgot to mention �� this is also fantastic served cold too!

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Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings.

If you are looking for another salad option for Spring or for Easter dinner �� check out my .

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free ★★★★��
5 from 26 reviews Yield
4 servings Prep time
25 minutes Cook time
30 minutes Total time
55 minutes

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Ingredients FOR THE SALAD:1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)3 medium yellow potatoes, diced (about 3 1/2 cups)1 bunch asparagus, ends broken off and chopped1/2 medium red onion, diced (about 1 1/2 cups)1 tablespoon extra virgin olive oil, dividedhandful minced fresh dill, for garnish (optional)FOR THE DRESSING (makes 2/3 cup):2 tablespoons coarse seeded/old fashioned mustard (see photo in post)2 tablespoons Dijon mustard4 tablespoons extra virgin olive oil3-4 tablespoons fresh lemon juice, to tastepinch or two fine grain sea salt or pink saltup to 1 teaspoon pure maple syrup, to taste (optional) Directions Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare). Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with! Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side. Nutrition Information (click to expand) Serving Size 1 of 4 servings | Calories 430 calories | Total Fat 18 grams
Saturated Fat 2.5 grams | Sodium 380 milligrams | Total Carbohydrates 51 grams
Fiber 9 grams | Sugar 5 grams | Protein 14 grams
* Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW

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If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

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A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick.

Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film.

Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist�� because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath!

I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge.

So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots.

Ok, ok, it also helped that I took a nibble of this loaf and it tasted great!

I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that�� and I took a bite! I think it gives the picture more character anyways. ;)

If your hesitant about cake for breakfast, maybe try my or my �� they won’t disappoint!

Whole-Grain Carrot Cake Loaf with Lemon Glaze Vegan, refined sugar-free, soy-free ★★★★��
4.8 from 8 reviews Yield
10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze Prep time
20 minutes Cook time
45 minutes Total time
1 hour, 5 minutes

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom.

Ingredients For the loaf: 1 1/2 cups (185 g) finely grated peeled carrot*1 tablespoon (7 g) ground flax seed1/2 cup plus 1 tablespoon (140 mL) pure maple syrup3/4 cup (185 mL) almond milk or other plant milk1/3 cup (80 mL) grapeseed oil or melted coconut oil**1 1/2 teaspoons pure vanilla extract1 teaspoon apple cider vinegar2 teaspoons ground cinnamon1 teaspoon ground ginger2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine sea salt1 1/2 cups (230 g) whole-grain spelt flour***1 cup (100 g) walnuts, choppedFor the glaze:1/4 cup (60 mL) raw cashew butter1/4 cup (60 mL) full-fat coconut cream, at room temperature****2 tablespoons (30 mL) pure maple syrup, at room temperature1 tablespoon (15 mL) fresh lemon zest, or to tasteDash fine sea salt Directions Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper. In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined. In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined. Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface. Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean. Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk. After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled. Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving. Tip:

* Please use the finest grate hole on the grater box.

** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.

*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.

**** Please use the thick, full-fat white cream found at the top of the can.

Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).

Nutrition Information (click to expand) Serving Size 1 of 10 slices | Calories 350 calories | Total Fat 19 grams
Saturated Fat 3 grams | Sodium 200 milligrams | Total Carbohydrates 39 grams
Fiber 5 grams | Sugar 15 grams | Protein 6 grams

Nutritional info includes lemon glaze and walnuts. If serving without glaze (but with walnuts) each slice (1 of 10) is 290 calories. If making without glaze and without walnuts, each slice is 230 calories.
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The original recipe is below:

Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

Lightly adapted from Sweet Freedom. Glaze from .

Yield: 1 small loaf, eight 1-inch slices

Ingredients:

1.5 cups finely grated carrot, unpacked1 tbsp ground flax seed1/2 cup pure maple syrup3/4 cup almond milk (or other non-dairy milk)1/3 cup light extra virgin olive oil (or oil of choice)1.5 tsp pure vanilla extract1/2 tsp apple cider vinegar2 tsp freshly grated lemon zest1.5 cups whole grain spelt flour2 tsp ground cinnamon1/2 tsp ground ginger2 tsp baking powder1/2 tsp baking soda1/4 tsp kosher salt1/2 cup raisins, soaked for 10 minutes & drained1/4 cup walnuts, chopped

Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)

Directions:

Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8�� square pan so that would also work.In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1�� slices. May be frozen.

I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and�� placed it into an air-tight container. It should keep nice and fresh for Saturday!

I was also amazed at how much impact something as simple as a glaze could make in a photo.

The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment.

This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature.

Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too!

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Flax Glowballs Vegan, oil-free, soy-free Yield
10-12 large balls Prep time
5 minutes Cook time
0 minutes Chill time
60 Total time
5 minutes

Inspired by my and PInterest.

Ingredients 1 cup flax seeds, ground (or just use pre-ground)1/2 cup rolled oats, ground into flour1/4 cup Sucanat (or other dry sweetener like white sugar), or more to taste1 cup mashed banana (~2 lg.bananas)2 tbsp cocoa powder1/2 cup chopped nuts (I used almonds)1/2 cup shredded coconut, for rolling Directions In a blender or spice grinder, grind the flax seeds and rolled oats into a flour like consistency. Alternatively you can use 1 cup ground flax if you do not have whole flax seeds. Add the ground flax & oat mixture along with the cocoa powder and Sucanat (or dry sweetener) to a large bowl. Adjust sweetener to taste. In a smaller bowl, mash the bananas with a fork until smooth. Scoop the banana onto the flax/oat flour and combine well with a fork or spoon. This process will take several minutes to combine thoroughly. With slightly wet hands, shape balls and roll in shredded coconut. Place balls on a parchment lined plate and freeze for 30-60 mins. If freezing for longer, allow to sit on the counter for 5 minutes or so to de-thaw slightly. Tip:

I prefer to roll them in sweetened coconut because the flax balls aren’t very sweet and it gives them a nice pop of sweetness on the tongue, however unsweetened coconut works too.

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The chopped almonds give them a little crunch too and the cup of flax lends an earthy, nutty flavour with a hint of sweetness. You know what else I love about them? They pack in a ton of healthy Omega oils that aid in glowing skin, hair, and nails. Hence the name, Glowballs. :)

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Roasted Spiced Chickpeas Vegan, gluten-free, nut-free, soy-free Yield
1.5 cups chickpeas or 3 (1/2 cup) servings Prep time
5 minutes Cook time
40 minutes Chill time
5 Total time
45 minutes Ingredients 1 (15-oz) can chickpeas (or 1.5 cups cooked)1/2 teaspoon olive oil1/2 teaspoon fine grain sea salt1/2 teaspoon garlic powder1/4 teaspoon chili powder1/4 teaspoon ground ginger1/4 teaspoon cumin1/8 teaspoon ground turmeric Directions Preheat oven to 400°F and line a medium baking sheet with a couple pieces of paper towel. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet. Roast at 400°F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness. Nutrition Information (click to expand) Calories 136 calories | Total Fat 1.7 grams
Saturated Fat 0 grams | Sodium 291 milligrams | Total Carbohydrates 21 grams
Fiber 5 grams | Protein 7 grams
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Spiced Vegan Buttercream Frosting Vegan, gluten-free, grain-free, no bake/raw, nut-free Yield
1 1/2 cups (375 mL) Prep time
5 minutes Rest time
20 minutes Cook time
0 minutes Total time
25 minutes

If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as ), this vegan buttercream is the perfect pairing for my , or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using.

Ingredients 1/2 cup (125 mL) vegan butter, room temperature*2 to 3 teaspoons pumpkin pie spice, to taste**1 teaspoon (5 mL) pure vanilla extractSmall pinch fine sea salt or pink salt2 cups (260 g) powdered icing sugar, more if needed1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed Directions To a large mixing bowl, add the vegan butter. With electric mixers, beat the butter on low speed until light and fluffy, about 30 seconds. To the bowl with the butter, add the pumpkin pie spice (start with 2 teaspoons), vanilla, and a small pinch of salt. Beat again on low speed until well combined, about 15 to 20 seconds. Sift the icing sugar if it’s clumpy. Add it to the bowl along with 1/2 tablespoon non-dairy milk. Beat on low speed until the frosting is smooth and fluffy, about 30 to 45 seconds. You can add a touch more non-dairy milk if it’s still too thick, and beat again briefly with the electric mixers. Taste, and beat in an additional teaspoon of pumpkin pie spice, if desired. Tip:

* You can use any vegan butter you prefer. Note that different brands will have different water and fat ratios so the outcome may be slightly different. You may need to adjust the amount of icing sugar or milk used.

** I often use a full tablespoon (3 teaspoons) of pumpkin pie spice which is quite strong, but I find it pairs so lovely with my Pumpkin Gingerbread Loaf. You may want to use a bit less spice depending on your preference - add it slowly to taste and you can’t go wrong! Store-bought pumpkin pie spice works great, or for a homemade version of pumpkin pie spice, see my

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Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post put together. It’s a bit of a beast! Be sure to see the bottom of this blog post because I’m announcing a fun live event in celebration of (which launches next week!). I hope you’ll !!

Skin care is such a personal journey, and I certainly ��Dz�’t expect that what I do will work for you or that you should follow my routines because we all have vastly different skin care needs. That said, I personally love seeing skin care routines that other people follow (it’s a bit of an obsession in recent years). I hope you enjoy this post too!

As a teenager, I remember using strong acne cleansers and ointments that would strip my skin. And super coarse scrubs. I suffered from tons of bad breakouts in my teen years and just felt so insecure most of the time. I wish I could give that girl a big hug. Needless to say, my skin care has evolved over the years as I’ve learned more about my changing skin and which products and ingredients are effective for me. I actually didn’t get into a formal skin care routine until the past couple of years. When Adriana and Arlo were younger, I was lucky if I washed my face and threw on moisturizer before bed because I was so tired. I was also trying to solve ongoing allergic reactions so I was super careful about introducing new products and rarely ever did. If you are in a similar phase of life, be kind to yourself and ��Dz�’t worry about having the perfect routine, or heck, a routine at all. Do what makes you happy and works for you, whatever stage you are in. Now that my kids are a bit older (and I seem to have figured out, at least in part, what was causing my allergic reactions), I’ve been loving getting back into skin care again because it helps me slow down and take some time for self-care. It’s a favourite part of my day!!����

Without further ado, here are the cruelty-free products I’m using lately. I’ve also shared my AM and PM routines below. Keep in mind I am in no way claiming to be a skin care expert by any stretch of the imagination; I just love learning about it and consider this an evolving personal journey!

As always, this post is not sponsored. As you may know, I ��Dz�’t do any sponsored content…this was a decision I made many years ago, but I like to mention it once in a while for new readers. :) I also purchased all of the products myself (nothing was gifted). There are affiliate links for some of the products below, however, so if you click an affiliate link and make a purchase I may earn a small percentage. I’m always grateful for your support!��

First, a bit of info on my skin type to provide context:

Combination skin (mixture of dry areas and normal/oily areas)
Reactive (flushes easily)
Prone to hyperpigmentation
I’m still working on reducing melasma from my 2 previous pregnancies, and have made slow progress!

Thanks to Eric for taking this photo of me (this photo cracks me up…I’m looking all super creepy at myself while applying a mask).

Cleansers

In the evening, I use the double cleanse method because it’s really helpful to break down sunscreen and makeup. I start with a rich cleansing balm, then move on to the jelly cleanser as my second cleanse. In the morning, I only use the jelly cleanser since my skin doesn’t need much cleansing.

(150 mL: $12.99 CAD/$9.76 USD; this product contains no animal derivatives, however they are not yet vegan certified)

This ultra-thick and rich cleansing balm is often sold out and for good reason. It’s so luxurious to use (I love to give myself a little facial massage when I use it). It has a fantastic price point for a cleansing balm, and I find that it calms my skin down and makes it softer! I do have one small complaint about this balm �� for the first week or two of use, the balm is very hard to squeeze out of the tube..I’m talking major arm workout. But, once I’ve used it for a couple weeks, it starts coming out much easier. Thank goodness for that because I ��Dz�’t have much energy at the end of the day to fight containers.

(100 mL: $32 CAD/$24 USD, vegan)

I like that this cleanser doesn’t leave my skin feeling dry! It’s gentle and moisturizing, and one small pump is all you need for a full face lather!��

Serums

These are my current go-to serums! You’ll see how I rotate them in my routines below.

(30 mL: $5.90 CAD/USD, vegan)

Targets: balances oil production, reduces appearance of acne, brightens skin tone

��(30 mL: $6.70 CAD/USD, vegan)

Targets: fine lines, photo damage, texture

��(15 mL: $60 CAD/USD, vegan)

Targets: textural damage, uneven tone, enlarged pores, lack of radiance

��(15 mL: $39 CAD/USD, vegan)

Targets: hyperpigmentation

(15 mL: $68 CAD/USD, vegan)

Targets: dynamic lines, static lines, fine superficial under-eye lines, loss of elasticity (especially upper-eyelids), dark circles, puffiness and textural unevenness.��

Vitamin C Serum

(not pictured as I’m currently out and waiting for it to arrive. Photo update coming soon!) (1 oz/30 mL: $34.55 CAD/$25.95 USD, vegan)

This is a lovely, L-ascorbic acid serum that helps brighten and smooth my skin! In the past, I’ve had problems with sticky or oily vitamin c serums, but this one has a watery texture. I keep it in the refrigerator when storing.

Mineral-Based SPF

��(2 oz/60 mL: $43.94 CAD/$33 USD)

I’ve worn this moisturizer with SPF 50 year-round for years now. There is rarely a day I ��Dz�’t wear it. I also wear hats religiously when outdoors…you’ll almost never find me outside without a hat on. When I’m outside in the summer during peak UV hours, I wear a goofy-looking wide brim hat, add a fresh layer of facial SPF, and mineral-based sunscreen on my body. Even though I can’t take away all those years I used to tan when I was younger (whyyyy, Ange, whyyy?), I’ve vowed to protect my skin now and in the future!��

Night Cream����

A thick moisturizer is the final step in my evening skin care routine and locks in my serums. I’m actually between night creams at the moment as a cream I love (Herbivore Pink Cloud Moisture Cream, vegan and pictured in this post) may have been discontinued (although I’ve seen that you can still find it at some physical Sephora locations). I also love Drunk Elephant’s Protini Polypeptide Cream (vegan), but I’m not a fan of the packaging.��

Oils

��(30 mL: $9.80 CAD/USD, vegan)

I ��Dz�’t use many oils, but this is a go-to of mine which I use some evenings. It gives the skin a nice glow! When my skin is looking extra thirsty, I’ll add a couple drops of this into my evening moisturizer or layer it underneath my moisturizer.

Masks

��(50 mL: $117 CAD/$88 USD)

This new-to-me mask contains vitamin C as well as AHA’s from 7 different fruits (shown in mirror photo above). The biggest benefit I’ve noticed with this mask is that it makes the skin feel very smooth and is moisturizing. It’s a great one to use before makeup for a smooth application. I’ve noticed subtle brightening, but not as much brightening as I was hoping. Because of this and the high price point, I’m not sure whether I will repurchase it. I do like it overall, so I’ll have to see if something better comes along..I always like trying new things out!��

Chemical & enzyme exfoliants��

Since I ��Dz�’t use any chemical exfoliants in my current daily AM or PM skincare routines, I like to get in one of these peels once a week. I always patch test new products, but this is especially important with peels. The Ordinary has a handy guide to patch testing .��

(30 mL: $6.80 CAD/USD, vegan)

I primarily use this lactic acid for KP (Keratosis Pilaris), which I’ve struggled with on the back of my arms. Its gentle chemical exfoliation really helps smooth and soften bumpy skin with regular use and it keeps the skin hydrated at the same time. I tend to forget about applying it, but when I’ve used it regularly (every other day), it has really helped smooth my arms! Of course, you can also use this on your face, too, and it comes in an even more gentle 5% concentration, if need be.��

(30 mL: $7.20 USD, vegan)

This is a really effective chemical exfoliation for my skin, but you have to be careful with it as it’s not for everyone. Before using, I patch tested this peel on my inner forearm for 10 minutes (the max recommended time). Then I waited 24 hours to see if a reaction formed. When my skin didn’t react, I applied it to my face for just 1 minute for the first use. For the second use, a week or two later, I left it on for 2 to 3 minutes, and I worked my way up from there, very slowly. I’ve used at home chemical exfoliants in the past without issue and my skin has no problems with this mask at the recommended ‘up to 10 minute�� time, but I wouldn’t recommend it for sensitive skin types. The Ordinary says, “It is only suitable for experienced users of acid exfoliation.�� It’s also important to make sure your skin is dry before application �� there should be no water on the skin. Anyway, this mask makes my skin absolutely glowing and smooth…it’s truly a ride or die for me. I find that I only need to keep it on for 5 to 8 minutes max for great results…less is more.��

AlumierMD Enzymatic Peel��

This lovely enzyme peel mask contains 10% lactic acid with fruit enzymes for a gentle but effective exfoliation. I purchased it from my sister Kristi who is a trained skin care specialist with AlumierMD and is so knowledgeable about skincare! I find you only need to leave this enzyme mask on for a few minutes, so it’s nice for busy mornings when your skin needs exfoliation, but you find yourself short on time. It’s a beautiful one to apply before adding your other serums so they’ll soak in nicely. If you want to find out more about or AlumierMD products in general, drop Kristi a line at [email protected] and say hello or follow her on :)��

Moisturizing Lip Balm

(15g: $29 CAD, $22 USD)

Oh boy, do I love this balm! Summer Fridays says it’s a “silky vegan lip mask that hydrates and soothes parched lips while sealing in moisture.�� I would have to agree. I’ve tried quite a few vegan balms and this one is my favourite so far. I use it morning and night…and before going outside in chilly weather!��

Light-emitting diodes (LED) low-level light therapy

��($260 CAD/$195 USD)

It’s getting CREEPY up in here! I’ll start with what I ��Dz�’t love about this LED mask and I’ll end with what I do love. Don’t love: the mask��is heavy on the face (particularly on the bridge of the nose). I use the LED mask while lying down in bed and I hold the mask slightly lifted off the bridge of my nose. I’ve found that if I keep my upper arm resting on the bed (rather than suspended in the air) my arm doesn’t get that tired, but it’s still a bit of an annoyance.��

Okay, now onto what I love about it and what has made me stick with it—I’ve seen results. And I mean, my expectations were low. I use this diligently for 20 minutes, 5 to 6 times a week, and I’ve noticed that it has slightly plumped and firmed my skin over the past few months. My skin also feels smoother and softer to the touch. I love that this mask comes with a neck attachment. My neck used to be quite rough in texture and now it feels softer and is visibly smoother.

At first, I thought I was imagining the results and wondered if the results were actually from my skincare products, so I decided to try a little experiment. I tried this LED light on my thigh/knee area where I ��Dz�’t use any serums. Lo and behold it had the same effect �� skin softening and slight plumping. So, I’m pretty sure that the red LED light is doing some good things for my skin (consistent use is key). While this LED mask has a lot of wavelength options, I only use the red light which can help boost collagen production and it’s the one I have seen the most research backing (such as ,��, and ). The added benefit of using this device is that it has forced me to relax for 20 mins at a time �� something I never used to make time for. Now I look forward to relaxing on my bed, closing my peepers, and kicking back while listening to various Youtube channels (about as close to meditation as I will likely get, but I’ll take it!). Anyway, I’m not totally happy with this product since it is uncomfortable on the bridge of my nose, so my advice would be to look into various brands.

My AM + PM skin care routines

Lately, I rotate between the following morning and evening routines. In other words, from the lists below, I pick only one morning routine and only one evening routine per day. I try to rotate them fairly evenly. The products in each routine are listed in order of use/application, too. For example, if I list NIOD Re:pigment before The Ordinary’s niacinamide, it means I apply Re:pigment first, let it soak in for about 30 to 60 seconds, then apply niacinamide afterwards.��

I created these routines by chatting with DECIEM consultants to determine which products can be combined (and in what order to layer them), and which ones should not be combined. I also love to refer to and�� over at DECIEM Chat Room as starting off points.

Morning routine #1:��

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Re:pigment��

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate��

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

Morning routine #2:

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

The Ordinary Copper Amino Isolate Serum 2:1

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate��

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

��

Morning routine #3: (photo coming soon!)

Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

Timeless Vitamin C + E Ferulic Acid Serum��

NIOD Fractionated Eye Contour Concentrate��

Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50

Evening routine #1:

Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Re:pigment��

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Night cream

Evening routine #2:

Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

The Ordinary 1% retinol serum��

NIOD Fractionated Eye Contour Concentrate

Night cream

Evening routine #3:

Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

NIOD Copper Amino Isolate Serum 2:1��

The Ordinary Niacinamide 10% + Zinc 1%

NIOD Fractionated Eye Contour Concentrate

Night cream

��

Evening routine #4: (photo coming soon!)

Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser

Timeless Vitamin C + E Ferulic Acid Serum

NIOD Fractionated Eye Contour Concentrate

Night cream

Tips I follow:

Always patch test new skin products. If using any The Ordinary or NIOD products, on patch testing.
Follow product instructions carefully.��
I like to use a slow, gradual approach when introducing new products.����
Some of the products/ingredients above are not recommend for pregnancy or breastfeeding, so be sure to consult with your doctor before use.
I try to do my evening routine 30 to 60 minutes before I go to bed, so the products have plenty of time to soak in and are less likely to rub off on my pillow.��

Whew, was this a beast or what? It was so much fun to put together. :) Drop me a line and let me know about your favourite skin care products…I love hearing what you guys use and love!

I’m excited to announce that Indigo and Chatelaine are hosting on October 14th at 7pm EST in celebration of ! I’ll be chatting with the lovely Maureen Halushak and really hope you will join us! There will also be signed copies of my new book for sale if you’d like to treat yourself or that special someone. =) I’ll be donating 100% of my personal proceeds on the book sales for this event to ! Be sure to if you’d like to join us. :)

Only a week to go until Oh She Glows for Dinner launches into the world! This week is the last week to take advantage of my , so if you preorder, please make sure you . I am so grateful for your support and can’t wait for you to start cooking! xo

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Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.��

First, I want to thank you all so much for your support for ! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well.

Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!!�� to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, ��Dz�’t forget to until October 13th.

Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie.��

Sending you all my love and good vibes for the new season ahead!

Perfect Little Pumpkin Cookies with Spiced Buttercream
Vegan, soy-free

Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!�� If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for . In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps. This recipe is adapted from my .

Yield
20 cookies

Prep time
25 Minutes


Cook time
13 Minutes


Total time
38 Minutes


Ingredients:
For the wet ingredients:3 tablespoons (45 mL) grapeseed oil3 tablespoons (45 mL) pure maple syrup1/4 cup (60 mL) unsweetened pumpkin purée2 tablespoons (30 mL) brown rice syrup1 1/2 teaspoons ground flaxseed1/2 teaspoon pure vanilla extractFor the dry ingredients:3/4 cup plus 1 tablespoon (83 g) almond flour*1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**3 tablespoons (27 g) arrowroot starch1/4 cup (60 g) natural cane sugar1 teaspoon pumpkin pie spice1/4 teaspoon fine sea salt1/2 teaspoon baking sodaFor the Fluffy Pumpkin Pie Spice Buttercream:1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter1 1/2 cups (190 g) powdered icing sugar, sifted if necessary1/2 teaspoon pumpkin pie spicePinch fine sea saltCinnamon or pumpkin pie spice, for garnish (optional)


Directions:
Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper. To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined. To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined. Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough. The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own. Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled. Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth. Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.



Tips:

* Be sure to use almond flour and not almond meal which is much coarser.

��

** I prefer the white/light spelt version. If you can find some,��it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour.

��

Flours are measured using the “scoop and shake until level�� method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy.

For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I ��Dz�’t know when this sale ends). !

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Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now?��

At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I knew I couldn’t delay any longer. I’m holding onto the hope that this news will bring a smile to your face and a bit of cheer. :)

If you haven’t guessed already, my new cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals To Keep You Glowing, is finally complete and it comes out in a couple of short months! It’s been a wild ride to cross the finish line (never in my wildest dreams did I think I’d be wrapping up a cookbook during a pandemic and lockdown), but after 3 years of working away on this project, I’m absolutely thrilled to let you know all the juicy (pun intended) deets about this new book. If you subscribe to my newsletter, you may have seen the sneak peek pop into your inbox yesterday!��

Here’s a little behind-the-scenes from earlier this year when I was going over the book design!

Shifting from “behind-the-scenes�� mode to “in-the-spotlight�� mode doesn’t come easily for me (I’m much more of a behind-the-scenes kinda gal!), so this “launching into the world�� part of the creation process is a big challenge for me on a personal level, and oh boy, the nerves I have right now are unreal. I’d be perfectly happy to work away diligently behind-the-scenes and never have to self-promote. ;) Do any of you relate? I’m always up for a good challenge, though, and getting to reconnect with you all is the icing on the vegan cake!��

This book would not have been possible without your encouragement, patience, and support throughout the whole process! It also wouldn’t have been possible without my small-but-mighty team made up of Nicole and Eric. They are my rocks, my sanity savers, my reasons for inappropriate fits of laughter, my sounding boards, my reminders to drink more caffeine and breathe, and it goes on. My incredible, diligent group of recipe testers (a special shout out and thank you to Anna, Carin, Tana, Tammy, Laurie, Caroline, Danielle, Vanessa, Lynn, Audrey, Stephanie D., Anne, Kathy, Stephanie S., Andrea, Beth, Katie, Lindsay M., Bridget, Laura, Lindsay V., Erin, Heather, Suzanne, Adrienne, Stephanie M., Carolina, Kirsten, Lori, Marina, and Kristen) have tested, and tested, and tested these recipes right alongside me and shared the most helpful feedback. And last but not least, I have so much gratitude for the amazing teams at Penguin Random House Canada and Avery!��

I held this book in my hands for the first time last week! I can’t even tell you how fast my heart was a-thumpin�� when I opened the box! It is always slightly terrifying and thrilling to open one of my books for the first time, and it really never gets any easier to send my heart and soul’s work off into the world. But I am so darn proud of this book. It’s my very first hardcover book, too!

About this book

Oh She Glows for Dinner is a reflection of what you, my dear readers, have asked me for the most over the years—more plant-based, crowd-pleasing dinner recipes!��

Dinner is something I think most of us have struggled with (I know I sure have!), and when you throw “plant-based�� into the mix it can be even trickier to figure out. If you’ve ever shrugged your shoulders over what to make for a vegan meal and resorted to toast or a bowl of cereal, you certainly aren’t alone. I knew I had to create this cookbook to help answer the ever-burning “what’s for [plant-based] dinner?�� question. As an added benefit, the recipes in this book also make incredible (and often portable) lunches! You’ll also find the perfect, satisfying sides to add to your dish, meal-worthy salads for every season, hearty & healing soups and stews, and a bounty of flavour-poppin�� sauces, dressings, parmesans, and pestos that you can make to change up the flavour profile (or simply punch up your dish even more). And I threw in a delicious dessert/drink chapter, of course, because it wouldn’t be an Oh She Glows cookbook without some sweet, healthified treats! ;)

What you’ll find inside:

Dietary and Cooking Labels

Each recipe indicates whether it is nut-free, gluten-free, soy-free, grain-free and/or oil-free, raw/no bake or one pot. Out of 106 vegan recipes in this cookbook, 101 are gluten-free or have a gluten-free option, 90 are nut-free or have a nut-free option, and nearly all are soy-free. I also share whether the recipe is kid-friendly, freezer-friendly, and/or if any advance prep is needed. My “on the glow�� label tells you whether the recipe is portable. My goal was to pack in as much helpful info as I could for you (dare I say this is my most informative book yet?)…you know me, go big or go home…lol.

Storage and Reheating Instructions

Almost all of the recipes in this cookbook also include specific storage and reheating instructions, customized to each recipe. My recipe testers and I spent so much time testing the recipes to take the guesswork out of them for you!

Active Time and Total Time

Each recipe tells you how much active time and total time will be required. Active time is the time you are actively preparing food in the kitchen. Total time reflects how long the recipe takes from start to finish. If applicable, we also share Soak time and/or Chill time.

Full-page colour photographs��

I am so excited to share that I did the food photography and food styling for the recipes in this book �� there are more than 100 of my photographs inside!��

Glow Getter Meal Plans��

This book includes 4 meal prep plans! Each time-saving plan provides step-by-step instructions, so you can prep or fully make 3 dinner recipes in just 60 to 90 minutes. I knew it was important to create plans that would actually work for a busy lifestyle. I’ve tried plans in the past that take 2.5 to 3 hours each week, and they just didn’t fit into my life. These plans ��Dz�’t take long (60 to 90 minutes at a brisk pace) and they set you up with a few hearty meals each week!

Menus To Get Your Glow On

I also share my tried-and-true menus for special occasions or themed nights, such as Girls�� Night, Mother’s Day, Game Night, The Oh She Glows Cookbook Club Night, and more. If you have ever struggled with how to combine recipes for special meals, I really hope this will give you the inspo you need to simplify your planning. Don’t forget to check out our bonus bundle below as it includes 4 designed printable menus which correspond to menus found in the book!

Helpful Recipe Lists

My Helpful Recipe Lists index at the back of the book provides at-a-glance searching of recipes by allergy label or preference, so you can find all the gluten-free recipes grouped together in one spot, or all the kid-friendly, freezer-friendly, nut-free, one pot, and on the glow recipes.��

My Pantry Staples, Kitchen Tools and Appliances

I’ve included a condensed list of the essential pantry items I keep on hand along with my favourite tools and appliances. If I have a preferred brand, I share those names with you, so you know exactly what I use in my own kitchen.

The is here!��

The response to my pre-order bonus bundles for my previous two cookbooks was so enthusiastic, I knew I had to raise the bar and add in some exciting and unique new bonus features. This is definitely my favourite, most cheerful and creative pre-order bundle yet. All the *heart eye* emojis for this one. I had so much fun collaborating with local artist, Kayla Whitney, to create an adorable, custom Oh She Glows “Glow�� downloadable art print for you to print and hang on your walls! This is my very first custom Oh She Glows print and it looks so bright and cheery on the wall. If you end up hanging the print in your house, we’d LOVE to see it! Simply tag it with #ohsheglowsfordinner on social media.

In addition to the “Glow�� art print, you’ll receive 4 artfully designed Oh She Glows for Dinner menus to download and adorn your dinner table on special occasions. Super-handy Glow Getter Meal Plan printables from the new book will make prepping the plans even easier when your book arrives. It’s so convenient to print the meal plans and place them on your counter so you can cross things off as you work through the plan. Lastly, I couldn’t make you wait until October to get cooking, so I’ve included 4 advance recipes in this bundle—a few of my summer-friendly ones that we’ve been enjoying during this hot season!��

If you pre-order Oh She Glows for Dinner, keep your receipt handy and to get your free bonus bundle PDF!��


Pre-order now at the following retailers:


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Please note: We earn a small commission if you purchase an item through our affiliate links above. Thank you so much for your support!

I can’t wait to hear what you think!!��

With love and gratitude,

Angela xo

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