Summer Time “Spiralized” Zucchini Pasta with Raw Vegan Marinara Sauce

We all enjoy a nice bowl of heart warming pasta. However, usually piping hot, heavy, carbo-loaded pasta is the last thing that you want in the middle of the scorching summer, especially when you’re trying to keep your beach bod in perfect shape! Well, not to worry because this recipe resembles pasta, but guess what, its raw zucchini noodles! I know what you’re thinking…Really Erinn, Zucchini doesn’t even closely resemble pasta, but it DOES! Use your imagination and think outside the box…you’ll be glad you did. You’ll feel satisfied and feel fuller longer than if you would’ve just had a plain old bowl of pasta. And, you’ll keep slimmer too! That’s good news all around don’t you think?

Hopefully you can use it at your next family dinner or Friday Date with your Hunnie. I made this a couple of weeks ago for my Family and they loved it. They’re by no means vegan and they we’re absolutely stuffed at the end of the meal! But, they of course had room for Kelly’s Bake Shoppe Brownies…I mean who wouldn’t?

Here’s the Recipe broken up into sections, you’ll put the Zucchini on the bottom and the Marinara on top finished with the Vegan Parmesan!


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For the Zucchini Pasta

3 Yellow Zucchini

3 Green Zucchini

1 Spiralizer (I use the PADERNO brand)

Cut the ends of the zucchini off and make a 1 inch slice in the top of the zucchini. Make sure you have the right blade in the machine before using it (I used the smallest one) Push one end of the Zucchini into the top of the spiralizer and the other into the “spikes”. It should sit there comfortably. Now spin the lever in a clockwise motion until long zucchini noodles come out of the spiralizer, you’ll be done when you have no more zucchini to spin! 🙂

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Marinara Sauce

3 C Tomatoes (7-8 Medium Roma tomatoes)

1 C Fresh Lemon Juice

4 Tbsp Tamari (gluten free soy-sauce)

4 Tbsp Extra Virgin Olive oil

4 Tbsp Chopped Yellow Onion

6 Cloves of Garlic, Peeled

1 ½ Cup Sun-Dried Tomatoes

1 tsp Sea Salt

In a High Speed Blender, combine all the ingredients and blend until smooth. Salt to taste.

 Vegan Parmesan

1/4 Cup Nutritional Yeast

1 Cup Raw Cashews

2 Cloves of Garlic

2 tsp Salt

In a food processor, pulse the cashews (about 15 pulses). Add the nutritional yeast, salt, and garlic and pulse for an additional 7-10 pulses. It should be completely combined at this point and be ready for dusting on your pasta!

Here you go, a delicious Summer Pasta that won’t increase your waistline!

xo

Erinn

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**Photo Cred: tastespace.wordpress.com

Our Team. You Amaze Me…

After having back-to-back- to-back crazy holidays (Easter, Mother’s Day, Victoria Day)  at Lettuce Love and Kelly’s Bake Shoppe, I’ve begun to acquire a deeper respect and admiration for our team. Well, I’ve always had such gratitude for everyone who works with us, but  last weekend in particular set me over the edge (in a good way!).

Over Easter Weekend, we broke all previous records at Kelly’s Bake Shoppe and Lettuce Love for the busiest weekend EVER, and the next holiday, Mother’s Day was no different. On Mother’s Day Sunday,  in the midst of a full house at Kelly’s Bake Shoppe, I ran down to Lettuce Love to make sure everything was running smoothly (because I could see on my phone that we were in the middle of having our busiest Sunday EVER at Both locations…”ahhhh!” I thought, “I hope everyone’s O.K!”). I walked in to Lettuce Love, and the place was just hopping. Our customers we’re busy gabbing with friends, drinking mimosas and enjoying blueberry pancakes! “Phewww, was that a relief”, I thought to myself.  At that point, I went back up to Kelly’s to make sure everything was A OK, and guess what? It was. Our girls were buzzing around serving customers, taking orders, and chatting with customers.

But then I just sat in that moment for a minute and thought about where I was and how amazing these two businesses have become that we’ve built from the ground up. Working 14 plus hour days back in the Kindfood days baking, cooking, and trying to figure out what exactly our businesses would blossom into has really paid off…I’ll admit I had a bit of a teary moment,  because I’ve never really taken a step back from “LIFE” to truly understand how quickly we’ve grown our two companies, the impact we’ve had on the planet and people, and how many amazing people want to work with us every day. It was a pretty big ah-ha moment for me….

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Where would we be without the over 25 amazing team members at Lettuce Love Cafe and Kelly’s Bake Shoppe (I know…can you believe our team has grown to be this big?) ? You’re our foundation and the most integral part of our businesses. I’m sending you ALL the warmest THANK YOU from the bottom of my heart. You make our business what it is on a daily basis, and help us take our two businesses to the next level.

Your efforts don’t go unnoticed. You’re the most incredible people I’ve ever had the pleasure of knowing. 

Love,

first-name-best-vectorize

 

 

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Delicious Five Layer Vegan Bean Dip!

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Who’s excited for summer barbecues? Dinner parties? and Warm Summer Nights? Well I certainly am! This winter has been absolutely brutal and I think we’re all ready for it to be OVER! With a slight hint of spring in the … Continue reading

Overnight Gluten-Free Vegan Oats in a Jar

It seems like Oats in a Jar are the newest trend with food recently. Well I’m all for it! They’re very nourishing, and simple to make. All you need is a few ingredients that you probably already have in your pantry and fridge.

The best thing about having oats for breakfast is that they’re super high in fibre, which means you’ll stay fuller longer! They slowly release energy into your system, therefore making them a great satisfying way to start your day! One cup of oats provides 6 g of protein and 4 g of fibre. Among all grains, oats have the highest proportion of soluble fibre. This gel-like fibre travels through your intestinal tract and helps to trap substances associated with high blood cholesterol. Studies show that people with high blood cholesterol who eat just 3 g of soluble fibre per day can reduce their total cholesterol by 8% to 23%. Crazy eh?

photo

 

Here’s what you’ll need for your homemade Oats in a Jar!

12-16 oz Mason Jar (or jar with a sealable lid)

1 Cup Almond Milk (unsweetened vanilla, Blue Diamond Brand)

½ Cup Gluten Free Oats (Bob’s Red Mill is the BEST)

¼ Cacao Nibs (RAW)

1 Tbsp Cacao Powder (RAW)

2 tbsp Coconut Sugar (or sucanat or agave)

½ Mashed Banana

Directions

  1. Put all ingredients in a mason jar, screw on the lid
  2. Shake until all ingredients are combined
  3. Refrigerate overnight
  4. Add more milk if necessary 🙂
  5. Enjoy your delicious breakfast!

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xo

Erinn

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Super Delicious Homemade Gluten Free Vegan Granola!

Have you been looking for a delicious and satisfying snack?  Well you’re not alone! I’ve been getting SO many questions recently from a wide variety of people, some which include.Mom’s wanting an easy after school snack for their kids, women wanting a satisfying office snack, and our customers at Kelly’s Bake Shoppe and Lettuce Love Cafe looking for an after workout pick-me up! Well…I think I’ve found what you’ve been looking for. My Homemade Granola is loaded with tons of protein, fibre, antioxidants, and micronutrients…and the best part is that you’ll stay satisfied for a long time! It’s also 100% Gluten Free and Vegan!

I’m so excited to share this amazing recipe with all of you! I can’t say enough how much I LOVE this granola!

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I’ve made this granola now three times and it’s turned out absolutely delicious every single time.  It’s a very simple, and straightforward recipe, and you can also make a big enough batch and keep it in an airtight container for up to a month. Ours usually only lasts a few days though…Michael eats it as his late night snack!

Here’s what you’ll need!

1 ½ C Gluten Free Oats

½ C Raw Brazil Nuts, coarsely chopped

1/4 C Raw Organic Cacao Nibs

½ c Raw Shelled Sunflower Seeds

1/2 C Raw Pumpkin Seeds

½ c Raw Almonds, chopped

2 tsp Ground Cinnamon

1 tsp Himalayan Sea Salt

4 tbsp RAW Coconut oil

3/4 C Maple Syrup

¼ C Brown Rice Syrup

2 tbsp Filtered Water

1 tbsp REAL Vanilla

¼ C Dates (finely chopped)

¼ C Dried Goji Berries (or dried cranberries)

¼ C Thompson Raisins

**PLEASE NOTE: To make this recipe nut free, remove the nuts from the recipe, and double the sunflower seeds, and pumpkin seeds in the recipe, I make mine nut free when I want to take it to Kelly’s Bake Shoppe…because we’re nut free!

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Directions

Preheat the oven to 300F. Line a large, heavy baking sheet with parchment paper

Mix the oats, brazil nuts, Cacao Nibs, sunflower seeds, pumpkin seeds, almonds, cinnamon, and sea salt in a bowl and set aside.

Heat the coconut oil, in a small saucepan over low heat. Add the maple syrup and brown rice syrup, water and vanilla and heat until combined.

Pour the mixture over the dry mixture, and mix with a wooden spoon. Pour the mixture on the prepared baking sheet and make sure it’s evenly distributed.

Bake the granola for about 40 minutes, or until it’s golden brown and decent sized clusters begin to form. As it bakes, stir it every 15 minutes or so, to make sure it doesn’t burn.

Add the dried fruit to the baking granola, and bake for another 10-15 minutes. Don’t worry if it looks a bit wet in the oven, the granola will become crunchy when cool.

This granola is very shelf stable and can be kept in the cupboard in an airtight container for 2-4 weeks.  Ours only lasts a couple of days! I like to pour some delicious coconut, or almond milk over mine, and have it for breakfast in the morning (as well as my famous green smoothie of course)!

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ENJOY!

xo

Erinn

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada

My Favourite Black Bean Soup!

The other night I was craving something to warm my soul, so I thought, why not make my Black Bean Soup? It’s a household favourite, and we’ve also been featuring it at LettuceLove Café over the past few weeks! It’s such an easy soup to prepare and if you make enough of it…it will last you a few days in the fridge too!

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It has black beans, which are a great fibre source and high in protein!! Among all groups of food commonly eaten worldwide, no food group has a more health-supportive mix of protein-plus-fiber than legumes. Included here, of course, is the amazing protein-plus-fiber content of black beans. You won’t find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. The almost magical protein-fiber combination in legumes, including black beans, explains important aspects of their health benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Each area of systems benefit has a strong research basis.

Another great ingredient in this soup may not be too familiar to some of you is nutritional yeast! Nutritional is grown off of molasses, and actually isn’t a yeast at all! It’s a “cheesy flavoured” product that’s really high in B12 (something that vegans can become deficient in). It’s also high in protein…actually higher per gram than beef…Hmmm…interesting!! Nutritional yeast is also high in fiber which helps us stay regular and regulate blood sugar giving us more sustainable balanced energy throughout the day. Best of all it’s Gluten Free!!

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In the recipe, I also call for Himalayan sea salt. This salt is much different than regular sea salt, and has not been refined and processed the same way table salt is. Himalayan pink salt has been known to: create an electrolyte balance, increase hydration, regulate water content both inside and outside of cells, balance pH (alkaline/acidity) and help to reduce acid reflux, prevent muscle cramping, aid in proper metabolism functioning, strengthen bones, lower blood pressure, and help the intestines absorb nutrients. Wow! All of these amazing benefits from Himalayan Sea Salt?

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Here it is, My Black Bean Soup!

1 can (28oz) Black Beans

1 can (28oz) Diced Tomatoes

3 cups Veggie Broth

2 Cloves Garlic, diced

1 Can (14oz) Frozen corn

1 Cup Diced celery

1 Cup Diced Carrots

½ cup White Onion, Diced

¼ tsp Paprika

½ tsp Turmeric

½ tsp cumin powder

1 tsp Chipotle Chili Powder

1 tsp Chili Flakes (optional but delicious)

1 ½ tsp Himalyan Sea Salt

1- 2 Tbsp Tamari

1 tbsp extra virgin olive oil

½ Cup cilantro

½ avocado, peeled and diced

Heat the olive oil in a medium saucepan on medium heat. Put the onions and garlic in the pan and sauté until onions are translucent. Add the carrots and celery and sauté for 3 minutes. Add the corn and sautee for an additional 2 minutes Add the paprika, chipotle powder, turmeric, cumin, chill flakes,  sea salt, and cook for 3-5 minutes.

In the meantime, combine ¼ can of black beans, and the 1 can of tomatoes in a Vitamix blender, and blend until smooth.

Back to the pot. Add the remainder black beans, and vegetable broth. Then add the tomato bean mixture. Bring mixture to a boil then reduce and let simmer for 30-35 minutes. The carrots and celery should be tender. Add the tamari, and salt and pepper to taste.

Garnish with fresh cilantro.

 

ENJOY!!

xo

Erinn

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RAW Chocolate Pudding!

My RAW Chocolate Pudding!!

Well, yesterday I was seriously craving chocolate…so I decided to make my favourite RAW chocolate pudding! I think I may have a slight obsession with it. It’s so satisfying on so many different levels!! The best part is that it actually has amazing health benefits, tastes great, and it takes less than 5 minutes to make! Last night, Mike and I had it as our evening snack. It was so good, I thought I’d share the recipe with all of you!!!

You might be wondering how you make a raw vegan chocolate pudding. Well, the secret is….avocadoes!!! Yes Avocadoes!!!  Did you know…Avocadoes contain amazingly healthy fats, making them one of the best foods you can eat!?! Many people are scared of the “high fat content” of avocadoes… but the truth is, that the fat in avocadoes is plant based, and therefore your body uses it right away as energy, and doesn’t store it on your body like other saturated fats from animal based foods. They are also a great source of lutein,  an antioxidant which helps protect your eyes, and guard against cancer.  Avocadoes also help fuel you for the whole day, and can also help keep you regular (which is one of the millions of benefits of going vegan, and eating healthy!!). Half an avocado contains 4 grams of fibre, including soluble and insoluble, both of which your body needs to keep the digestive system running smoothly. Plus, soluble fibre slows the breakdown of carbohydrates in your body, helping you feel fuller longer, and stabilizing your blood sugar levels. Avocadoes can also help lower your cholesterol. The last reason to love avocadoes is simple—avocadoes are a healthy way to boost the flavour and texture of your meals, and in this case make this pudding AMAZING!!!

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Another main component of this pudding is RAW chocolate. There’s none of that refined processed stuff in this pudding…. this is the real deal! It’s called Cacao. Cacao is RAW, meaning it hasn’t been heated and refined over 115F. With it being raw, all of the amazing health benefits are preserved!!! One of the main health benefits of cacao is its high concentration of antioxidants (400x the antioxidants of cocoa..crazy right??), which can help in the prevention of cancer and other diseases.  However, the processing (adding new ingredients and mixing them together) of raw cacao seed lowers that naturally high amount of antioxidants to become virtually non-existant. This processed version is what you normally see in grocery store shelves in the form of chocolate bars. If you want the best health benefits of chocolate and the high antioxidant power of cacao beans/powder, then you will want to get it in its natural raw state – nothing added, nothing taken away. Cacao is also loaded with fibre, protein, and tons of trace minerals! This allows your body to maintain a healthy weight, and in most cases, shed extra pounds!! You can purchase cacao at any local health food stores, and some grocery stores.

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Enough talking…HERE it is!!!

Erinn’s RAW Vegan Chocolate Pudding!!

1 Pitted Medjool Date

2 Tbsp sweetener of your choice, I used agave, but Maple syrup or coconut syrup will work just as well! (Wholesome Sweetener’s)

1 ½ Avocadoes, pitted, peeled.

2 1/2  Tbsp Cacao Powder

1 tsp Pure Vanilla Extract (Simply Organic)

2-3 Tbsp Non Dairy Milk, I used almond milk (Almond Breeze)

Put everything in your Vitamix blender, and start on low speed, and blend up to high, until everything is incorporated and mixed thoroughly. About 1 ½ minutes. You may need to use a spatula around the sides of the blender and swish everything around until it’s blended beautifully.

Sprinkle with cacao nibs…they add a delicious CRUNCH!!

Makes 2 generous servings

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There you have it! A satisfying treat that won’t increase your waistline!

Well, I hope you enjoy (and maybe become slightly addicted to) this delicious pudding as much as I do. It’s great for breakfast, lunch, or dinner, and also fares well in kids’ lunches!

Until next time….put your health first!!!

Erinn

xo

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