If you’ve been following this blog since the beginning, it’s probably become clear that I have a thing for orange vegetables (see here, here, here, and here). It probably also comes as no surprise that one of my favourite things in the world is ‘veganizing’ or putting a healthier spin on comfort food.
Today, I combined my two passions into one plant-powerful nacho plate. Behold my mighty Sweet Potato Nachos!
I don’t know what got into me this morning, but boy, I had a precise vision for how I wanted these nachos to turn out, and I am happy to say that I nailed them on my first attempt! You know what they say… When life hands you sweet potatoes, make nachos. Heh heh heh.
So what makes these nachos so good? First, thinly sliced sweet potato is roasted until crispy. These are your ‘chips.’
While the sweet potatoes are baking, you whip together a raw hemp nacho ‘cheese’ sauce and gather the other toppings: thinly sliced cabbage, cilantro, black beans, salsa, avocado, and mango.
Once the sweet potatoes are ready, you transfer them to a serving platter and gussy them up with all your toppings. Fancy, fancy.
Finally, dig in. Utensils are unnecessary, although you might want to keep some napkins nearby. Take it from me. #messyeatersunite 😉
These nachos serve 3-4 as a main dish, and 6-8 as an appetizer. They make an excellent weekend lunch or hors d’oeuvre, and thanks to the beans, sweet potato, avocado, and hemp sauce, they are nutritionally balanced, providing lots of complex carbohydrates, protein, and healthy fat. Healthy nachos? It doesn’t get much better than that!
If you make this recipe, tag it with #holisticallie and @holisticallie on Instagram!
Have a lovely, lively weekend, and I’ll be back soon with another winter comfort food dish involving pasta and tempeh meatballs. Until then, be well and enjoy these nachos!
Do you ever wake up craving a milkshake for breakfast? I do. ALL. THE. TIME.
You know what’s amazing about plant-based cuisine? You can blend up a healthy chocolate milkshake using fruits, seeds, and cocoa powder. It all comes together in five minutes. From there, you can choose to sip it with a straw or gussy it up with fancy garnishes and enjoy it as a smoothie- errr, milkshake- bowl.
This chocolate milkshake is packed with good-for-you ingredients like banana, avocado, raw cacao powder, dates, a drizzle of raw honey for immunity-boosting superpowers, and three different seeds: flax, hemp, and tahini. Flax is an excellent plant source of omega-3 fatty acids, while hemp contains the ideal ratio of omega-6 to omega-3. Hemp is also an excellent source of protein, coming in at 9-10 grams of protein in a 3 tbsp serving, as well as being high in magnesium- an essential mineral for normal muscle and nervous system function! And sesame seeds are very rich in iron and calcium. Bananas provide a healthy dose of potassium and vitamin B6, a B vitamin that helps to reduce symptoms of stress, and avocado is packed with heart-healthy monounsaturated fat and vitamin E.
Needless to say, this isn’t any chocolate milkshake. This is a true supercharged meal that’ll power you through a morning workout, meeting, or study session.
Goodbye, winter blahs, and hello, dewy glow! Now if anyone asks how you have such healthy skin, you can give them the best answer ever: “I had a milkshake for breakfast.” Elaborate further as you see fit. 😉
Ready for a meal that’ll satisfy your comfort food needs in the depths of winter? These Pulled Sweet Potato Tacos with Green Hemp Cream and Kale seriously do the trick! A couple of these tacos and a few episodes of The Office (or your favourite feel-good TV show) spells out bliss on a chilly night. I’m happy to announce that I am emerging from a slump that began over the holidays. Something about the frenzy of it all- and we don’t even go all-out at Christmas- put the brakes on my creative flow. Now that routine is once again present, I can feel my energy increasing and the inspiration to come up with new recipes and improve this space has returned.
Speaking of inspiration, the idea for this recipe came from a pulled sweet potato sandwich that I recently enjoyed at Pure Kitchen. While I’ve seen many recipes utilizing jackfruit for that ‘pulled meat’ effect, I’ve never tried making it myself, and we all know how obsessed I am with sweet potato (I feel like it’s more readily available in stores, too). Also, I’m definitely more of a taco gal than a sandwich gal, so I took the concept of pulled sweet potato, added lots of smoky and spicy barbecue flavours, whizzed up a cooling hemp-cilantro sauce with lime to provide flavour contrast, and even added a quick shredded kale slaw for your health! The flavours here are definitely southwestern, which is one of my favourite cuisines, especially when it’s so chilly outside!
I hope that 2019 has been treating you well so far. I’ve slowly been getting back into the running groove and am currently trying to decide between running a full marathon or a couple of half marathons in May. I’ve also been enjoying lots of yoga, HIIT, walking, and overall just embracing good people and good energy. School has started back up again, too, and although I’m not stoked about what I’m studying, I’m definitely enjoying the change of pace and am finding a lot more free time in my days to hit the pause button and relax- something I haven’t always been good at, but am always working on!
Oh hi, friends! I’m so excited to share my favourite blondie recipe with you just in time for the holidays! This dessert only takes 20 minutes to whip up and is so intensely craveable, you’ll be making it all year round!
What the heck is a blondie, you may ask? Think brownie, minus the chocolate batter. I like to think of them as blonde brownies. What the batter lacks in cocoa, it makes up for in the chocolate chunks that adorn every square inch of this dessert!
They’re sweet (but not tooth-achingly so), rich (but not over the top), and satisfying. Sweetened with coconut sugarand made with wholesome ingredients like flax, oat flour, cashew butter, and fair trade organic dark chocolate, they’re even rather redeeming from a nutritional standpoint—at least more so than the average dessert on offer at this time of the year.
So flatter your family and impress your friends with your vegan baking prowess. Only you and I have to know how easy and fuss-free it truly is to make a blondie.
What are we waiting for? Let’s bake!
First of all, you’ll whip together a flax egg. To the flax egg, you’ll add cashew butter, coconut sugar, and melted coconut oil (or butter if not vegan), and almond milk. Add some vanilla extract to enhance the flavour.
Next, you’ll whisk together oat flour, baking soda, and sea salt.
Add your dry ingredients to your wet ingredients and stir.
Lastly, you’ll sprinkle on the most important ingredient of all: chopped dark chocolate!
The hardest step is waiting for it to bake and set before slicing and biting into pure blondie nirvana.
You know you want it. Go get it.
Things will likely be pretty quiet around here for the next week, but you can stay in touch with me via Instagram! And if you make this recipe, don’t forget to tag #holisticallie on social media so that we can see your delicious creations!
As promised, here is my cranberry swirl loaf recipe! This quick bread is perfect as a holiday breakfast, snack, or dessert. It comes together in under 30 minutes, including the cranberry cooking time. The maple syrup flavour really shines through here, as does the unique nuttiness of the spelt flour. As it bakes, the cranberry swirl begins to crystallize on the top, creating a crispy exterior with a soft, chewy interior. Furthermore, this recipe takes advantage of a few of my favourite Canadian products: cranberries, pure maple syrup, and spelt flour!
I am a bread/loaf lover through and through. Banana bread has its time and place, to be sure, but if you are a fiend for gluten such as myself, a diversification of loaf options becomes necessary rather quickly. You can, of course, substitute your favourite gluten-free flour blend for the spelt flour called for in this recipe. And, while I have only made this recipe with eggs, I am fairly certain that you will be able to make this recipe vegan by using 2 flax eggs (1 flax egg=1 tbsp ground flaxseed + 3 tbsp water). Please let me know if you try it!
This loaf is delightful with a generous smear of almond butter for breakfast, or with a steaming mug of chai for an afternoon pick-me-up!
However and whenever you choose to eat this loaf, I hope that you LOVE it. If you make it, don’t forget to tag me on Instagram: @holisticallie and #holisticallie.
Howdy, friends! Do I have a treat for you today!Read More
Howdy, friends! Are you ready for a warming, grounding, and nourishing winter salad that’ll knock your woolen socks off? I think you are!Read More
Looking for a simple and healthy change-up to your everyday breakfast rotation? This recipe was born out of my desire to diversify my morning meal. As someone who has always tended towards sweeter breakfasts (toast with nut butter and honey or overnight oats with lots of fruit, nuts, and/or seeds have been staples for awhile now), I started craving something a little bit more savoury a couple of months ago.
Eggs are the natural first step into savoury breakfast territory, and although plain old eggs with toast (preferably avocado toast) are delicious in their own right, you can always trust me to remix a classic. Born out of my love of winter squash, pesto, and anything wrapped up in a warm tortilla, this dish will fill you up in all the right ways. It’s packed with protein, healthy fats, fibre, and most importantly, flavour! Roasted peak of the season local butternut squash is oh so sweet and creamy while delivering a punch of beta carotene; fluffy scrambled eggs provide the satiety factor with their protein and healthy fats; the pesto adds a fresh, herbacious punch, and the Pecorino provides the salty contrast. Wrap it all up into a sprouted grain tortilla, and what you have is a satisfying, nutrient-dense meal that qualifies as breakfast, lunch, or dinner!
You could even modify this recipe to make it vegan by scrambling tofu instead of the egg and using your favourite vegan cheese instead of the Pecorino!
Most of the recipe components can be made ahead, so you can enjoy this on your busiest weekday mornings as well as on a lazy Sunday. You can even assemble it and wrap it in your reusable food wrap or parchment paper and eat it on the run. I can be clever like that. No more complaining that you didn’t have time to make breakfast!
Start by roasting up some butternut squash.
Next, scramble some eggs.
Then, assemble your wraps: spread on some pesto, top with two scrambled eggs, sprinkle on some Pecorino, and top with that sweet, caramel-y butternut squash. Mmmmmm.
Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto
Yield: 4 servings
Time: 40 minutes
Cuisine: Vegetarian, Mediterranean, American
-1 medium-large butternut squash, peeled and diced into 1-inch cubes
-1 tbsp extra-virgin olive oil
-1/2 tsp fine sea salt
-Pepper, to taste
-1 tbsp butter or ghee
-8 large organic free-range eggs
-1 cup pesto
-1 cup finely grated Pecorino or Manchego cheese (sheep cheese from Italy or Spain, respectively)
-4 large sprouted grain tortillas (I used Ezekiel brand)
Note: You may prepare the pesto and roast the squash up to three days in advance. Re-heat the squash in the oven at 300 degrees F for 10 minutes, if desired.
Since starting Holistic Allie, I have wanted to do a weekly beverage recipe + a roundup of interesting media from around the web for you to enjoy during your weekend downtime. Let me know what you think and if you would like to see this style continue- I am thinking of making these posts a regular Saturday occurrence if you are interested!
I am a beverage aficionado. You can often find me sipping a kombucha, coffee, green drink, or one of my homemade creations at any given hour. What can I say? Girls gotta drink!
My favourite thing to do on lazy weekend mornings is to prepare a special warm drink for myself (something more remarkable than my weekday French press coffee) and enjoy it on the window seat while gazing out of the window and journaling. Read More