Ingredients for 8 servings

¼ cup sliced almonds, toasted
½ cup fresh blueberries
½ cup mayonnaise
½ cup sliced strawberries
½ cup thinly sliced red onion
1 lb. jicama, peeled and julienned match sticks
2 Tbsp. chopped fresh cilantro
3 large oranges, peeled and sectioned (reserve ¼ cup juice)
6 cups lightly packed baby spinach and/or torn salad greens (about 6 ounces)

Directions

In large bowl, combine oranges, jicama, strawberries, blueberries and onion. Season, if desired, with salt and ground black pepper; set aside.

In small bowl, with wire whisk, combine mayonnaise, cilantro and reserved orange juice. Toss with fruit mixture and set aside.

On serving platter, arrange spinach, then top with fruit mixture. Sprinkle with almonds.

Ingredients for 6 servings

½ cup mayonnaise
1 lb. potatoes, peeled
1 Tbsp. milk (optional)

Directions

Cover potatoes with water in 2-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain. Return potatoes to saucepot; mash.

Stir in mayonnaise and milk. Season, if desired, with salt and ground black pepper.

Ingredients for 6 servings

½ cup carrots, chopped
½ cup quinoa
½ onion, chopped
1 bay leaf
1 medium zucchini, chopped
1 tablespoon olive oil
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp garlic powder
1 medium zucchini, chopped
2 cans chickpeas (rinsed & drained)
2 cloves minced garlic
3 stalks celery, chopped
5 cups spinach
6 cups vegetable broth

Directions

In a medium saucepan, sauté carrots, celery, onion and garlic in olive oil for 6-8 minutes.

Transfer vegetables to slow cooker.

Using a food processor, chop zucchini and add it to the slow cooker.

Add spinach to the food processor and processes until it's finely chopped.

Add greens to the slow cooker along with the rest of the ingredients.

Cook on low for 5-6 hours.

Ingredients for 4 servings

4 ears of corn, shucked & cleaned
1 tbsp butter flavored coconut oil
1 tbsp lime juice
1 tsp paprika
1 tsp pepper
1 tsp salt
Fresh cilantro

Directions

Preheat grill to medium-high heat.

In a small bowl, combine coconut butter and lime juice.

Rub coconut butter and lime juice mixture onto each ear of corn.

Sprinkle with salt, pepper and paprika.

Wrap each ear of corn in foil and place on grill for 30-35 minutes, rotating halfway through.

Remove from foil and sprinkle fresh cilantro on each piece.

Serve warm.

Ingredients for 4 servings

¼ cup Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
½ cup cheddar-style dairy free shreds
½ tsp. garlic powder
1 can (15 oz.) low sodium black beans, rinsed and drained
1 cup chopped tomatoes
1 medium avocado, sliced
2 cups shredded romaine lettuce leaves
4 (10-inch) gluten-free wraps

Directions

Mash beans with fork in medium microwave-safe bowl. Stir in Hellmann's® o Best Foods® Carefully Crafted Dressing and Sandwich Spread and garlic powder. Microwave at HIGH, stirring once, until heated through, about 1 minute.

Evenly spread bean mixture down centers of wraps, then layer on remaining ingredients; roll up and enjoy.

Ingredients for 4 servings

1/8 tsp. ground cayenne pepper
¼ tsp. salt
1/3 cup golden raisins
1/3 cup Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
1/3 cup lite coconut milk
1/3 cup sliced almonds, toasted
½ tsp. curry powder
1 lb. carrots, shredded
2 Tbsp. sweetened flaked coconut, toasted

Directions

Combine Hellmann’s® or Best Foods® Carefully Crafted Dressing and Sandwich Spread, coconut milk, curry powder, salt and pepper in large bowl.

Add remaining ingredients and toss to coat.

Ingredients for 12 servings

Donuts:

¼ cup almond milk
¼ cup mashed ripe banana (about ½ banana)
¼ teaspoon nutmeg
¼ teaspoon salt
1/3 cup coconut sugar
1/3 teaspoon baking soda
1 cup oat flour or oats
1 egg
1 tablespoon cinnamon
1 teaspoon baking powder
2 tablespoons coconut oil

Optional topping:

1 teaspoon cinnamon
2-3 tablespoons coconut oil (melted)
4 tablespoons stevia

Directions

If using whole oats, blend them in a food processor to make into 1 cup of flour.

Combine oat flour, cinnamon, nutmeg, salt, baking powder and baking soda in a medium bowl.

In a mixer, mix together the egg, coconut sugar, almond milk, banana and coconut oil.

Add the dry ingredients into the mixer and combine until well mixed.

Add the mixture to a small zip-top bag and cut a small hole in the corner.

Use the zip-top bag to add the mixture to the donut pan, filling each spot about ¾ full.

Bake at 350° for 9-10 minutes.

Enjoy while warm, or store in airtight container for up to two days.

Optional Topping

Put melted coconut oil in a shallow dish that’s big enough to lay a donut in.

In another shallow dish, combine cinnamon and stevia.

Individually dip donuts in the coconut oil followed by the cinnamon mixture, coating the top of the entire donut.

Ingredients for 4 servings

¼ teaspoon salt
¾ cup frozen corn, thawed and patted dry
1 cup shredded reduced-fat Cheddar cheese
1 ½ cups nonfat milk
2 4-ounce cans diced green chiles, drained and patted dry
4 large eggs
4 scallions, thinly sliced
6 large egg whites

Directions

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Ingredients for 1 servings

1/3 cup canned low-sodium black beans, drained and rinsed
1 cup cooked quinoa
1 scallion, sliced
1 small tomato, chopped
1 teaspoon fresh lemon juice
1 teaspoon olive oil
Pinch of freshly ground black pepper
Pinch of salt

Directions

In a medium bowl, gently toss all ingredients to combine.

Ingredients for 8 servings

1 large egg
1 small zucchini, quartered lengthwise and thinly sliced
1 5-ounce package baby spinach, coarsely chopped
1 15- to 16-ounce container part-skim ricotta
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cups shredded part-skim mozzarella, divided
3 cloves garlic, minced
3 large or 4 small portobello mushroom caps, gills removed, halved and thinly sliced
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
Pinch of crushed red pepper (optional)

Directions

Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.

Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 ½ cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 ½ cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.

Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preheat oven to 400°.

Lightly brush 6 standard muffin cups with butter.

Thinly slice potatoes.

Place 2 slices in each cup and season with salt and pepper.

Continue adding potatoes, seasoning every few slices, until cups are filled.

Pour 1 tablespoon heavy cream over each.

Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.

Run a thin knife around each gratin.

Place a baking sheet or large plate over pan and invert to release gratins.

Flip right side up and serve. 

Notice that the final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.


In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.

Press mixture into a 9" x 11" rectangle, about ⅛" to ¼" thick. If needed, use a baking tray of the specified size as a guide.

Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.

Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.

Preheat oven to 375°F (190°C).

Place sheet on the middle rack and bake for 20 minutes.

Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.

Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.

Bake for another 10 to 15 minutes.

Garnish with micro greens and drizzle with balsamic vinegar.

Preheat oven to 350°. Arrange asparagus and mushrooms on baking pan. Drizzle with oil, sprinkle with salt and pepper, then toss. Roast until tender, about 15 minutes.

Spread bread with a very thin layer of mayonnaise. Cook in nonstick skillet until both sides are toasted. Arrange on platter.

Top toasted bread with roasted vegetables, arugula and remaining mayonnaise.

Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be ¼-inch thick. Sprinkle them with sea salt on both sides and set aside.

Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.

When all eggplant slices are cooked, set them aside in order to let them cool a little bit.

Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.

Start stuffing the rolls. Use 1 tbsp of cheese mix per roll.

Add peeled tomatoes with sauce in a casserole dish.

Place the rolls on top and squeeze them together.

Bake in oven for half an hour.

Serve these ricotta stuffed eggplant rolls hot with sour cream on top.

4 carrots, sliced

olive oil

Boil pasta for about 10 minutes.

For carrot sauce:

Put sliced carrots in the food processor and blend until they turn into a paste.

Heat some olive oil in a medium pan. Add carrot paste, mashed garlic cloves, tomato paste, oregano, salt and pepper. Cook for about 10 minutes then remove from heat.

Mix with pasta and add fresh chopped basil and grated parmesan on top.

For parsnip sauce:

Put sliced parsnips in the food processor and blend until smooth.

Heat a little bit of olive oil in a small pan and add the parsnip 

spaghetti (preferably gluten free or whole wheat)

Boil the pasta according to the instructions written on the package.

In a bowl, add feta cheese, sour cream, chopped dill, green onions and green peppercorns.

Add the boiled pasta and blend together.

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2 to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.

In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5 minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or until rice is tender. Stir in carrot, zucchini, salt and pepper.

Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom and sides over filling; roll up.

Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2 hours or until tender.

Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain, reserving ¼ cup cooking liquid. Return pasta to pan.

Meanwhile, whisk oil, lemon rind, lemon juice and half the parmesan together in a jug. Season with salt and pepper.

Add oil mixture, reserved liquid, avocado and rocket to pasta. Toss to combine. Serve with remaining parmesan.

Prepare oatmeal as usual, add toppings & enjoy!