A classic soup so creamy you would have never thought it to be vegan! The roasted chickpeas replace traditional croutons and almond milk adds a creamy texture. I make this soup almost every weekend! Adding this as a side to any meal ramps up your vegy intake – I like to refer to soups as ‘liquid salads’ ;). This recipe was inspired by the fabulous Angela LIddon from Oh She Glows.
Read More “Creamy Tomato Soup with Italian Roasted Chickpeas”
“Vegans can’t get enough protein”
“Vegan foods aren’t filling”
“Eating vegan is too hard”
“Eating vegan means eating rabbit food”
Nutrition bars can be a convenient and satiating snack that you likely won’t feel guilty eating. However, is the healthy packaging deceptive? How can we be sure that we’re making a healthy choice for a snack, pre- or post-workout fuel or a protein source? I’ve evaluated 5 common nutrition bars obtained from a health food store – Larabar, Simply Protein, Cliff bar, Luna and Kind bars. I will rank my choices from best to worst.
It can be a bit harder to find a satiating vegan dish, but this does it! So deliciously hearty and rich, you won’t believe it’s vegan. It requires a bit more prep and cooking time but this is great batch cooking dish. Enjoy a serving after you make it, portion a couple for lunches and then freeze the rest for a later time! Inspired by Jamie Olivers’s similar recipe.
Who has time to make a hearty and balanced breakfast in the morning on a busy workday? If we’re motivated, we may set 15-20 minutes aside to make a nice veggie omelette or some fruit pancakes topped with almonds and maple syrup. How about the times we need to rush out the door? Here is your answer!
Digestive health is becoming a hot topic in the world of nutrition! We are already aware that our gut bacteria help digest fibre, synthesize vitamin K and secrete antibacterial compounds. However, research is emerging that our intestinal microflora may do much more such as influence whether we become overweight or are susceptible to diabetes.
