Archive for Vegan

Healthyish Chocolate Chip Cookies {Vegan}

So, before we even get started right now, let me air a grievance.

It drives me bonkers when I’m on Pinterest and pin after pin after pin is “Healthy Snickers Bars!” Healthy and clean have become buzzwords that–okay–what do they really mean???

Here’s the thing: if something is loaded with fat or sugar or white flour, even if you brand it as vegan or gluten free, that doesn’t make it healthy.

Healthyish Chocolate Chip Cookies

So this recipe? Healthyish.

Healthyish because: 

✅ Contains sprouted spelt flour. Sprouted flours are better for us than regular flour because they make the nutrients more available for us to absorb. Spelt is an ancient grain, a whole grain, and has high fibre and lots of protein.

✅ Contains low refined sugars. One of the things I like the best about this recipe is that it uses coconut sugar (which is much lower on the GI index than regular sugar and maple syrup to sweeten.

✅ Contains coconut oil. Coconut oil is a decent substitute when it comes to oils. It’s a better choice than, say, canola.

What I love about these chocolate chip cookies, though, is how tasty they are. The sprouted spelt flour keeps them soft and the dark chocolate rocks.

Sprouted Spelt Chocolate Chip Cookies

Healthyish Chocolate Chip Cookies {Vegan}

(adapted from One Degree Organics)


1 1/3 cup sprouted spelt flour (I get mine a Bulk Barn)
1/4 cup coconut palm sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup plus 2 Tbsp maple syrup
1 1/2 tsp vanilla
1/4 cup plus 3 Tbsp melted coconut oil
1/2 cup vegan chocolate chips

Vegan Chocolate Chip Cookies


  1. In a medium bowl, mix all the dry ingredients together (except the chocolate chips).
  2. In a separate bowl, mix the wet ingredients together.
  3. Pour the wet into the dry and mix, adding in the chocolate chips.
  4. Drop by spoonfuls (I use my cookie scoop) onto cookie sheets, and bake for about 9-12 minutes in a pre-heated 375 degree oven.
  5. Remove from oven and allow to cool slightly before removing to a wire rack.

Cauliflower Hummus {Vegan, Paleo}

Oh hi, there, all you keto/paleo folks. I see you.

Truthfully, I love carbs so much, that they will have to pry them out of my cold, dead hands. A gf of mine recently got diagnosed as celiac, and I gotta say, it’s one of my worst fears. Not able to eat bread??! Pasta??!? Ugh. Worst.

But I also acknowledge that I maybe, sometimes, can be a lazy vegetarian. That means falling back on grilled cheese or peanut butter sandwiches (both because they are quick, easy and comforting), or mac & cheese or pasta with (homemade) tomato sauce. Ie carb city.

Cauliflower Hummus

I’m trying to be more aware of what I’m eating, I’m meal prepping more, so that I have healthy grab-and-go options rather than having to think when I’m hangry, and focusing more on whole vegetables and less carby grains. Which means I’m eating more quinoa and oats and less brown rice and noodles.

And holy hummus! I basically am living on the stuff! So traditional hummus is made from beans, usually specifically chickpeas, which are not considered to be paleo. However, cauliflower is the MVP of the paleo diet–it can be anything! Including, as it turns out, hummus.

Yep, that’s right, cauliflower hummus. It’s shockingly similar in texture and taste to regular hummus, the only thing is, it’s not as high in protein. Cauliflower only has 1.9g of protein per 100 grams, and chickpeas have 100x that!

By the way, in order for this to be truly paleo, you need to serve it with vegetables. Serving it with crackers or pita chips or whatever would make it not paleo. But again, you decide what you put in your body, k? I’ll just write the recipes. 😉

Simply put, this is like every other hummus you’ve probably made in your life. It has the same ingredients, it just basically swaps out the chickpeas for cauliflower. So if you can make regular hummus, you won’t find this cauliflower hummus much of a challenge.

Now let’s get ‘er done!

One note: hummus works best when you have a really good blender and you blend it a long time. Don’t be afraid to leave it in there a while. I have Ninja, and for most things, it’s great, but a Blendtec or a Vitamix would really shine here. 

Cauliflower Hummus Vegan Paleo

Cauliflower Hummus


  • 2 cups cauliflower florets
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • salt & pepper to taste
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp za’atar (optional)
  • 3 tbsp water


  1. Place the cauliflower florets and the garlic cloves in a bowl and drizzle with a tablespoon of the olive oil, and sprinkle with salt and pepper. Toss well to coat. Place on a sheet pan and bake in a pre-heated 400 degree oven for about 20 minutes, until the cauliflower is pokable with a fork and has picked up some colour on the edges.
  2. Remove from oven and allow to cool enough so you can work with it.
  3. Place cauliflower in the blender with the tahini, spices, lemon juice and olive oil, and blend. Open the blender and scrape down the sides and blend again. If it’s still too thick and it’s not coming together smoothly, begin to drizzle water into the feed tube, a little at a time, until you get it to the right, creamy, hummus consistency. Taste and check for seasoning before serving.


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