Category: Recipes

Chocolate Walnut and Date Truffles

End your Christmas meal with these tasty and healthy treats.  They will definitely satisfy your craving for something sweet!  Because of the walnuts they are very high in Omega-3 fatty acids, which are essential fats for all of your body’s cells, especially your brain. The dates are a great source of dietary fiber, iron and potassium. Enjoy!


  • 1 cup walnuts
  • 3 dates pitted
  • 2-4 squares of dark chocolate (we use Endangered Species brand)
  • 1 tsp shredded coconut + additional for coating truffles


  • In a food processor, mix all ingredients together
  • With your hands form truffle sized pieces
  • Coat with shredded coconut

Makes about 10 pieces

Prep Time: 20 min

Homemade Delicious Vegan Carrot Cake

When flax seed is used in this recipe, it is high in omega-3 fatty acids and fiber.  We chose not to put any icing on it to decrease the sugar content.  Enjoy as a perfect end to your Christmas dinner!


  • 3/4 cup brown sugar
  • 1 cup canola oil
  • 3 tbsp flax meal (ground flax seed)
  • 9 tbsp water
  • 1/2 tsp vanilla extract
  • 1 & 1/3 cup unbleached flour
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 2 cups shredded carrots
  • 1/4 cup walnuts (cut into small pieces)


  1. In a small bowl whisk flax meal with water until mixture is gooey and all flax meal is combined well in water
  2. In a medium bowl mix vegetable oil with brown sugar, then add flax meal mixture and vanilla extract and mix well (You can use a blender to mix these ingredients faster)
  3. In another medium bowl mix flour, baking powder, baking soda, salt and cinnamon (dry ingredients)
  4. Add a little bit of the dry ingredient mixture to the wet ingredients until it is all combined well and all of dry ingredient mixture is added to wet ingredients.
  5. Then add carrots and walnuts mix well
  6. Pour batter into baking sheet (10 x 10)
  7. Bake in oven at 350 F for 35 min

Serves: 6-8

Prep Time and Cook Time: 60 min

Allergen Warning – this recipe contains gluten.

This salad is a great way to end your Chirstmas Dinner.  The delicate flavour of the fresh mint cleanses your palette. It’s a perfect balance of crunch from the apple and softness from the tangerine.  It is packed with lots of nutrients and will satisfy anyone’s craving for something sweet!

Mint Fruit Salad



  • 1 package of strawberries halved
  • 2 apples diced
  • 1/2 cup blueberries
  • 2 kiwis diced (peel skin)
  • 2 tangerines peeled and separated
  • 2 mangoes diced
  • 1/4 cup fresh orange juice
  • 1 tbsp lemon juice
  • 5-10 drops stevia (optional)
  • 2 tbsp mint leaves chopped

(You can add any fruit to this if you wish)


  • Mix orange juice, lemon juice and stevia in a bowl
  • Add all fruits and mint to bowl and toss well
  • Serve chilled

Serves 4-6

Prep time 15 min

Polenta is made from corn.  Corn is high in carotenoids, which are great antioxidants.  Corn is also a good source of dietary fiber. Eggplant is high in a phytonutrient called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Eggplant also lowers cholesterol which is a good thing during the holiday season!

Eggplant and Polenta Casserole


  • 2 tablespoons grape seed oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 cup fresh basil chopped
  • 1  medium eggplant, sliced into 1/4-inch rounds
  • 1 log polenta, sliced into thinly
  • sea salt and black pepper to taste


  1. Preheat oven to 400 degrees
  2. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
  3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
  4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
  5. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
  6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
  7. Spoon about 1/2 cup tomato sauce into a baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
  8. Cover with foil and bake until bubbling, about 30 minutes
  9. Remove foil and continue baking about 15 minutes more
  10. Remove from oven, let cool slightly, and serve
Cook Time and Prep Time: 60 min
Serves: 4
Recipe Courtesy of Martha Stewart Living with adjustments made by me!

Roasted Vegetables are a great pre-dinner dish.  These roasted vegetables are extraordinarily tasty because they are marinated in our homemade balsamic dressing.

Roasted Vegetables with Balsamic Dressing


  • 1 red pepper sliced
  • 8 baby bella mushrooms quartered
  • 8 artichoke hearts marinated in oil
  • 10 asparagus pieces –  chopped in 2 inch segments
  • 10-15 brussel sprouts
  • 1/4 cup balsamic dressing (click here to see recipe)
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper to taste


  • Marinate all vegetables in balsamic dressing, olive oil. sea salt and black pepper for a few hours
  • Roast in oven at 350 Fahrenheit for 10-15 min

This is a great dip to serve with veggies such as celery, carrots, cucumbers and bell peppers or with your favorite flat bread or rice crackers.  Its packed with lots of antioxidants and has anti-inflammatory benefits.

Artichoke and Green Olive Tapenade


  • 1 cup artichokes
  • 3/4 cup green olives
  • 1/2 cup parsley
  • 1 clove garlic
  • 8 raw almonds
  • 1 tbsp olive oil


  • Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

Brussels Sprouts are a great healthy side to any Christmas Dinner.  When steamed to perfection and served with this great tasting dressing, these brussel sprouts will be enjoyed by everyone.  They take minutes to prepare and they are a great source of Vitamin, K, C and A!

Steamed Brussels Sprouts with Mediterranean Dressing



  • Steam brussel sprouts in steamer pot for 5 min
  • Make Mediterranean Dressing and set aside in bowl
  • Once steamed toss brussel sprouts in dressing – serve and enjoy!

Prep time and Cook time: 15 minutes

Serves 6-8

recipe courtesy of

This recipe is a great way to incorporate kale into your diet and into your healthy holiday feast! Kale has cholesterol lowering benefits, it helps the body detox, and it is very high in antioxidants.  It is an excellent source of Vitamin K and Vitamin.  Kale also has a whole list of other beneficial properties.  Therefore it is a great addition to your diet during the holidays.

Kale and Olive Oil Mashed Potatoes


  • 3 pounds potatoes, peeled and cut into large chunks
  • sea salt to taste
  • 2 tablespoon grape seed oil
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 bunch kale, large stems stripped and discarded, leaves chopped
  • freshly ground black pepper to taste
  • 3 scallions, white and green parts, chopped finely


  • Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
  • Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
  • Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
  • Mash the potatoes with a potato masher or fork
  • Add sea salt and black pepper and olive oil and mix well
  • Add the kale on top of the potatoes and give a quick stir
  • Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of (with adjustments made by me!)

This delicious pasta salad is packed with nutritious ingredients such as artichokes, sun dried tomatoes and black olives.  Olives are packed with iron and copper, and they are a good source of dietary fiber. They’re also rich in vitamin E, which is an antioxidant and anti-inflammatory.  Sun Dried Tomatoes are a natural source of vitamins C (and antioxidant) and a good source of iron.  Artichokes are high in fiber, they improve digestion and they are good for the liver.

Mediterranean Pasta Salad


  • 1 package brown rice fusilli pasta
  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes (from jar)
  • 5 artichoke hearts, diced
  • 1/4 cup fresh basil, chopped finely or 1 tbsp dried
  • 2 tsp chopped fresh oregano or 1/2 tsp dried
  • 1/4 cup diced red onion
  • 3/4 cup black or kalamata olives, sliced
  • 1 tsp garlic powder


  1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
  2. Bring a large pot of salted water (about 1 tbsp salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl.
  3. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
  4. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Chill until ready to serve.

Prep Time and Cook Time: 30 min

Serves: 6-8

This is one of our favorite salads. It’s refreshing, filling and nutritious.  The walnuts add a great crunch and are also a great source of omega-3 fatty acids.  The ingredients are appealing and will therefore be a great addition to your Christmas Dinner!

Mango, Avocado, Walnut Salad


  • 1 mango, peeled and sliced thinly
  • 1 avocado, sliced thinly
  • 1/4 red onion sliced thinly
  • 1/2 cup walnuts
  • 4 cups mixed baby greens


Prep Time: 25 min (including time to make dressing)
Serves: 4