Archive for Recipes: Sweet

Tropical Chocolate Chia Pudding

Am I the only one that doesn’t “get” smoothie bowls?

I mean, I get that they are pretty, and instagram-worthy, but how do you even eat them? I like my smoothie in a to-go mug with a straw! Usually because I never actually have time to eat breakfast, so a smoothie is as good as it gets.

Tropical Chocolate Chia Seed Dessert

Chia pudding, on the other hand, I get just fine. Once you’ve basically mastered the chia-to-liquid ratio, it’s kind of amazing what you can do with it. It becomes this kind of blank canvas on which you can add any flavors, and it becomes a very simple, and tasty dish that you can eat for breakfast or dessert. Or you could just say you’re eating dessert for breakfast? Then everyone wins.

The other wonderful thing about chia is the amount of protein it packs. Just one ounce has nearly 5 grams of protein! That’s impressive. In addition, this particular recipe calls for yogurt, and the one I’m using in here is locally-produced, Olympic Greek Yogurt, which has 16 grams of protein per serving. That much protein is going to seriously set you up for the day.

Another great variation on this recipe would be to omit the cocoa powder, and use coconut milk. That would add to the “tropicalness” of the flavors.

Dessert for breakfast? Yes, please. It’s just a bonus that it’s so healthy.

Tropical Chocolate Chia Pudding

Tropical Chocolate Chia Pudding


  • 1/4 cup Vanilla-flavored Greek Yogurt
  • 1/4 cup non-dairy milk
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 mango
  • garnish: banana slices & toasted coconut


  1. Measure out the yogourt and non dairy milk into a small bowl or measuring cup. Add the chia, maple syrup, cocoa powder, and stir well to combine. Place in the fridge for a few hours or overnight.
  2. Peel the mango and cut the flesh off of the pit. Place in a blender and puree until smooth.
  3. To serve: spoon the pudding into a dish and top with mango puree. Or you could build layers; a layer of chocolate and a layer of mango, alternating.
  4. Garnish with sliced bananas and toasted coconut flakes.


Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan


  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste


  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.
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