I shared this recipe last with and the response has been overwhelming ~ these two recipes are both WINNERS! Give them a try and let me know how you like them!

Pumpkin Donuts
2 eggs [can substitute with flax egg]
1 cup almond flour
1/4 cup organic pumpkin
3 tbsp maple syrup
1 tsp baking powder
1 Serving Vanilla Complete
1 tsp cinnamon
1/2 tsp pumpkin pie spice

ICING
1 stick plant butter
1/4 cup Monkfruit sweetener
1/2 cup vanilla Complete
Instructions

1.   Preheat oven to 350F
2.   In a bowl, whisk the eggs.
3.   Add in the rest of your donut ingredients.
4.   Mix it all together well.
5.   Spray donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way.
6.   Bake for 20-22 minutes
7.   When you put the donuts in the oven, get the ingredients ready for your icing.
8.   In a bowl use an electric whisk to mix together icing ingredients
9.   Remove the donuts from the oven, let them cool before adding the icing.
10.   Either eat then or store in the fridge so the icing hardens a bit!

Apple Spice Donuts
2 eggs
1 cup almond flour
1/4 cup organic 100% apple juice
1 tsp baking powder
1 Serving Vanilla Complete
1 tsp cinnamon
1/2 tsp nutmeg
1/2 apple diced
Same icing and directions as above.

If you'd like to use the protein powder I prefer for my family, click the link below for more info. You can try a single pouch if you like!

This idea began with the need to use a massive cucumber grown on our tower garden and whatever we had in the fridge that needed to be eaten before spoiling.  It's now one of my favourite salads which is perfect because it takes about all of 10 minutes to make! 
Ingredients:
1 large cucumber, cubed
4 medium tomatoes, cubed
3 mangos, cubed
1 bunch of fresh parsley, chopped fine
6 sprigs of fresh mint, chopped fine
2 limes, juiced
Cayenne, to taste
Salt & pepper, to taste
Toss all together and Voila!  Enjoy the goodness of this fresh salad!
Note: you can easily switch out or add various fruits & veggies like peppers, peppers!

I haven't always liked tempeh.  Truth be told, I've been trying to find ways to enjoy eating it because it's so good for overall health!

What I've learned is that, like tofu, it's all about the marinate!  But because tempeh has a very different texture, it's not as easy as tofu to work around.  There's definitely a learning curve for some of us but I promise you, the journey of learning to love tempeh is worth it!

After playing around with many seasonings and marinades, I feel ready to share this recipe with you in hopes that you will give this a go too!

Look, tempeh is a nutritional powerhouse!  It's rich in protein, fiber and essential amino acids, promoting muscle growth and aiding in digestion. It's high iron content supports blood health, while calcium strengthens bones and... tempeh's probiotic nature enhances gut health and immune function!  All that and it's still maintains a low saturated fat content which benefits cardiovascular health.

Additionally, tempeh contains valuable nutrients like B vitamins, magnesium, phosphorus and zinc, which all contribute to overall wellness. And here's one for our plant only eaters... it's a complete protein source which makes tempeh an excellent option for vegans and vegetarians, supporting muscle maintenance and repair. I

Overall, tempeh's diverse nutritional profile makes it an ideal addition to a balanced diet, fostering long-term health benefits while enhancing culinary experiences.

The truth is, embracing tempeh unlocks a world of culinary possibilities! As a wholesome, fermented soy product, it boasts a delightful nutty taste and chewy texture. Packed with plant-based protein, fiber, and essential nutrients, learning to appreciate tempeh not only benefits your well-being but also supports sustainable and eco-friendly food choices.  Wahoo!  Win win all around!

So give this recipe a try & tell me how you like it!

1 package of tempeh - cubed
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tsp olive oil
3 T low sodium tamari
3 cloves garlic, grated
Marinate for as long as you can to allow the flavours to combine - overnight would be ideal.

And it doesn't get any easier than this... pour the whole thing into a pan and simmer until sauce thickens & coats tempeh.

You can serve this as a nourish bowl using the extra sauce to drizzle over the rice or quinoa & roasted veggies! 

​Voila!

One of the nicest things anyone ever did for me was gift me with a pumpkin, zucchini loaf after I had my first daughter.  My dear friend Carolyn didn't bring cute baby toys or sparkly clothes, she brought me food!
Being a busy mom of three herself, Carolyn knew the challenges new moms faced & I, having no concept of the hard things before me, was super grateful for the grab'n'go, ready-to-eat, healthy food!
I remember how delicious that bread was but mostly, I remember feeling so thankful that I was able to fill my hunger during a time when the needs of my newborn, coupled with my lack of parenting experience, aka stress, as a new mom.  I learned quickly that when you find 5 minutes, brush your teeth & when baby sleeps, sleep because what little time I had left was barely enough to make food to eat!
To this day, I think of my friend Carolyn every time I enjoy vegetable loaves so I hope you enjoy this rendition I created inspired from all those years ago!
WET INGREDIENTS
3 T ground flax seed
3 T water
1 c of pure pumpkin: no sugar
2 c of monk fruit sugar
1 c coconut oil
*Non dairy milk if needed
DRY INGREDIENTS
3 ½ c spelt flour
2 t baking soda
1 t of baking powder
1 t salt
4 t ground cinnamon
2 t ground nutmeg
4 t ground cloves
2 t ground ginger
2 t ground pepper
1/2 c dried cranberries
1 c pumpkin seeds: save 1/2 for topping
½ c coconut flakes: top
METHOD:
Mix ground flax with water & let sit
Pour pumpkin puree into bowl & add melted coconut oil & sugar & mix well
Mix flour, baking soda, baking powder, salt & all spices in one bowl & mix very well
Add flax egg to wet & mix more
Add dry to wet & blend until combined
Add 1/2 pumpkin seeds & cranberries
Pour into loaf pan or muffin tins topping with pumpkin seeds & coconut
Bake at 350 for 40 min for loaf & about 20 to 30 for muffins!