Healthy & Vegan Mint-Chocolate chips Ice Cream


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One day during summer, I read about making vegan ice cream with spinach… I was intrigued, so I tried it, haha! After all, the best way to know is to try.

The result was awesome! It doesn’t taste like spinach at all (ok, don’t know if it’s because it doesn’t taste like it or just because I’m a massive spinach fan, hahaha!) I gave some to my husband and to my son and they both loved it a lot. +1 point for me with my super healthy vegan ice cream.

What are you waiting for… go in your kitchen right now and give it a try! :D

TRICK: TO have lovely and not all dark bananas once they are out of the freezer… I place them to freeze without their peels, that way, they come out all clean and not mushy and dark. Before I was always freezing bananas with their peels on… but not anymore!


1 batch (enough for 2)


2 frozen bananas (very ripe)

1 big handfull of baby spinach (around 50g)

(Oh yeah, you’re not having hallucinations.. there is spinach in an ice cream recipe! ;) )

3-4 tablespoons of any type of non-dairy milk (I used almond)

1/4 teaspoon pure mint extract

2 tablespoons chocolate chips (vegan)

ripebananas babyspinach



Place everything in a food procesor and blend until you reach a smooth texture.

Serve and Enjoy!


Vegan Banana Bread


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Banana bread is my ultimate favorite kind of bread (I mean you know.. not the typical bread, but the more sweet kind of bread, hehe) There is nothing more delicious than a hot slice of banana bread.. awwwww!!!


1 loaf


1/4 cup unsweetened organic soy milk

(you can use another type of non-dairy milk too)

1/2 teaspoon apple cider vinegar

1 cup brown sugar

1/2 cup margarine (vegan type)

3 ripe bananas, mashed (medium)

1 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1 cup all-purposed flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips (vegan)




Preheat oven to 350′F

In a cup or a bowl, combine the milk and the vinegar. Set aside for few minutes.

In a bowl, combine the two kinds of flours, baking powder, baking soda and salt.

In your stand mixer’s bowl or a regular bowl, cream together the margarine and the brown sugar. Stir in the mashed bananas, vanilla and milk mixture. Beat well.

Add the dry mixture to the wet mixture and beat until everything is wet and there is no flour left.

Fold in the chocolate chips.

Pour mixture into a loaf pan and bake. (I’m always using silicone)

Bake for about 55 minutes. If a toothpick comes out clean, the bread is ready.

Remove from the oven, let it cool for few minutes, serve and Enjoy!


Vegan Apple Cookies


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The other day we went apple picking with our kids.. like we do EVERY year, it’s kind of a tradition. I love to be apple to show my kids how food grow, where does the food comes from.. and they really have fun at the same time. Also, it’s the perfect time to teach them few things about science… how trees are growing, where do apple come from, bees, plants… learning can be fun!

Since we had 40 pounds of fresh apples, I decided to make some cookies. They are delicious!! They taste like an apple crisp but in a cookie form. They next day there was any cookies left, hahaha! this recipe is super easy, you only need one bowl!



16 cookies


1 cup old fashioned oats

3/4 cup all-puposed flour

1/2 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2/3 cup brown sugar

1/4 cup margarine (vegan type)

1/4 cup soymilk

1/3 cup finelly chopped apple

pomme oats


Preheat oven to 350′F.

In a bowl (or your stand mixer), combine all the ingredients and mix until it’s well combined.

With an icecream spoon (or your hands) form medium size balls of the preparation. Press gently on them.

Cook for 7-8 minutes or util the are starting to turn a bit golden. To keep to cookies chewy, I always cook them a little less time, then once they are cooled they are still super moist and chewy, but cooked.

Serve and Enjoy!


Vegan Slow Cooker Pasta Sauce




Who doesn’t love to eat a big bowl of pasta? :D

I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!

These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).



8 cups


Olive oil

1 medum onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli, chopped

3 cups diced tomatoes

(I used whole and diced them)

2 1/2 cups plain tomato sauce

1/4 cup tomato paste

2 teaspoons sugar

2 teaspoons Herbes de Provence

Salt/pepper, to taste

1/2 cup uncooked red lentils

1 cup raw spinach

bellpepper yellowbellpepper

babyspinach tomato



In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.

Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).

Close the lid and cook on LOW for around 7 hours.

Once it’s done, add the spinach and let them cook for another 4-5 minutes.

Serve over pasta and enjoy!


Vegan Soft Pretzels


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Long time ago my husband asked me to make soft pretzels… anddddddd I totally forgot about it until this morning, hahahaha!

I looked everywhere on the internet and decided to try a recipe from LOVE & LEMON. The result was awesome. Can’t wait to make another batch!!! Here we don’t eat them with mustard like most of the people do (I hate mustard… like REALLY hate it!), but hey, feel free to try it the way you want ;)


6 medium pretzels


1/2 tablespoon active dry yeast

1/4 cup warm water (for the yeast)

1 tablespoon pure maple syrup

2 tablespoons olive oil

1/2 cup water (for the dough)

1 teaspoon salt

2 cups all-purposed flour

6 cups water (to boil)

2 tablespoons baking soda

Coarse salt

salt flour


In a bowl, combine 1/4 cup warm water, the maple and the yeast. Let it rest for few minutes.

In a stand mixer bowl, combine the oil, 1/2 cup water, flour, salt and the yeast mixture. Use the dough hook (by the way, if you don’t have a stand mixer, you can do it by hand too). Run on medium speed for around 5 minutes (little longer by hand).

Brush the inside of a bowl with a little bit of oil. Form a ball with the dough into a ball and place it into the bowl. Cover and let it lest around 45 minutes. The dough will double in size.

Once the dough is done, punch it few time to release the air.

Preheat the oven at 450’F.

Prepare a baking sheet with parchment paper on it.

Cut the dough into 6 same size pieces.

Roll each pieces until the reach at least 12 inches long. Make a U form with each piece, then shape them into pretzels.

In a pot, combine 6 cups of water and 2 tablespoons of baking soda. Bring to a boil. One at a time, drop the pretzel in the water and cook for 30 seconds. Remove and place it on the baking sheet. While it’s wet and hot, sprinkle with the coarse salt.

With a sharp knife, make a line at the bottom of the pretzel, while cooking, it will ”open” by there. The dough will expand with the help of that ”Hole”.

Cook for 11-12 minutes.

Remove from the oven, let them cool few minutes then ENJOY! :)


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Raw Vegan Pesto Salad




With the pesto I did this afternoon I made us for dinner a raw veggie noodle salad…In my pesto I used basil from our garden and in the salad I used tomatoes from our garden, yayy :D This ”pasta” dish is a guilt-free dish since it’s zucchini instead of real pasta! so.. jump in!

This summer salad is soooo easy and delicious!


2 large servings (adult size)


2 large zucchinis

1/2 cup vegan pesto

(I used my cashew and basil pesto, you can find it HERE)

2 cups of small tomatoes

Salt and pepper, to taste

zucchini tomatoes


Wash then slice the top and bottom of the zucchinis.

With a spiralizer (I used a super small one, I’m waiting for my big one, it will arrive this week, it was my 4rth wedding anniversary gift from my husband, hehe, how fun is that! haha), make ”noodles” with the zucchinis.

In a bowl, combine the ”noodles”, the pesto, salt, pepper and the tomatoes (halved, quartered..).

Serve and Enjoy! :)

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Vegan Cashew and Basil Pesto


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This afternoon I harvested plenty of basil from pour garden to make a batch of vegan cashew pesto. I used some in today’s dinner ( raw pesto salad).

I love pesto.. all kinds of pesto! It’s always sooooo delicious! :D


2 cups


4 cups fresh basil leaves

1/2 cup cashews

(unsalted or raw)

7-8 garlic cloves

(because yeah I LOVEEEEE garlic, you can decrease the quatity if you want to, hehe)

4 tablespoons nutritional yeast

(yeahh some B12 vitamin)

1/2 cup + 1/3 cup olive oil

4 tablespoons lemon juice

Salt and pepper, to taste

basil cashew



Wash the basil leaves.

In a food processor, combine the cashews, garlic, salt, pepper and 1/3 cup olive oil. Pulse until it’s starting to be smooth.

Add the nutritional yeast, basil and the rest of the olive oil ( 1/2 cup ). Pulse until you reach the perfect consistency.

Add the lemon juice then pulse few seconds.

Use in a recipe or store in a glass jar in the refrigerator. By the way, you can freeze pesto to use it later!

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Vegan Basic Cashew CheeZe




I tried something new the other day.. making vegan cheeZe! hehe, now I want to try all kinds of recipes, hahaha!

I was never a big cheese person, vegan or not, but thanks to you pinterest, now I have a long list of cheeZe to try, haha damn you pinterest! hahahaha!

My husband was surprised how good it tasted and how fun it was.. oh and how healthy it was compared to cheese made of cow’s milk.


1 round cheeZe


 1 cup unsalted cashews

1/4 cup lemon juice

3 tablespoons olive oil

2-3 cloves garlic

(or less if you’re not a big garlic fan like I am)

1/4 teaspoon salt

1 tablespoon nutrtional yeast

cashew nutritionalyeast



Place the cashew in a bowl and soak them for at least 12 hours. I let them rest overnight.

Drain the water and rinse the cashews under cold water. Drain them.

In a food processor, puree the cashews and the rest of the ingredients for few minutes until you reach a smooth consistency.

Cover a strainer with few layers of cheesecloth and place it over a bowl. Pour the mixture in it. take the corners of the cloth and bring them together to twist it. The liquid will be squeezed out of the ball. Keep squeezing to remove the most liquid possible. Secure the ball with a rubber band then place it in the fridge (still over a bowl) and let it rest few hours.. there will be more liquid coming out.

Preheat oven at 200’F.

Unwrap your cheeZe ball. Be carefull because it will be kind of soft. Remove from the cloth and place it on parchement paper in a baking dish.

Flatten the ball.

Bake for 40 minutes or until the top is starting to be firm.

Remove from the oven, cool, then chill it. Always keep it in the refrigerator.

Serve and Enjoy!

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Vegan Brownies (with tofu)


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Yesterday at the grocery store I bought plenty of silken tofu (we use it a lot here… for Axel’s purees, smoothies, pasta, desserts..) so I had the idea to make brownies. I opened a very awesome book that I have in my book collection, ”Vegan with a vengeance” from Isa Chandra (if you still don’t have it, you should consider checking out the poublic library or buy it, hehe. (For Canadian people, it’s available HERE) I’m a big fan of her books, her recipes always looks sooooooo delicious and they do not only look good, they are good! All that, just to say that I did one of her brownie recipe. Like always, I changed something, haha! I cannot stop doing that, I always have to add my touch when the recipe is not from me.

The result… IT WAS SO GOOOOOOOOOOOOD!!!!!!!!!! So moist, so delicious.. the perfect brownie!!!


12-15 brownies


 3 oz (85g) silken tofu

 1/4 cup unsweetened organic soy milk

1/2 cup canola oil

1 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 cup unsweetened pure cocoa powder

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup all-purpose flour

2 tablespoons chocolate chips

2 tablespoons unsalted cashews, chopped


silkentofu cashew



 Preheat oven 325′F

In a food processor, puree the tofu, milk and oil until the mixture is all smooth.

Add the sugar, vanilla, cocoa powder, cornstarch, salt, baking powder. Combine well.

Add the flour and the chocolate chips. Blend until everything is smooth.

 Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!), then sprinkle with chopped cashews.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

 Cool for 10-15 minutes and cut into squares.

Serve and Enjoy!

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Chickpea, Carrot and Sweet Potato Puree (Baby)


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The only fun part of having to deal with a cleft palate.. making more and more purees! I’m glad she enjoy every kind that I make her. She’s such a sweetheart. Axel is full of life, always smilling and when she look at me with her bright eyes, my heart is melting :) I’m never saying it enough… I love my kids, they are my whole world!



3 cups

( 9 servings of 1/2 cup)


* 1 cup cooked chickpeas

* 2 large carrots

* 1 large sweet potato

* Water

carrots1 sweet potato

pois chiche


* Wash and peel the veggies.

* Steam cook the veggies until they are tender. (I don’t like to boil veggies, I’m always steam cooking them.)

*  Put everything in the food processor. Reduce in puree.

* You can add a small amount of fresh water to adjust the texture of the puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.