Want a popcorn recipe that’s easy, delicious and has health benefits?  Turmeric has long been known to help fight inflammation in the body, plus it gives popcorn a beautiful golden yellow color. Your loved ones will think you’re treating them an indulgent snack, meanwhile you’ll feel great knowing it contains one of the most beneficial spices known to man. Want to feel even more amazing? Google the proven health benefits of turmeric. It’s mother nature’s magic medicine.  ​

Hello friends,
I don't know about you, but this time of year in the late spring we're constantly running around eating on the go with sports (yes I’m a soccer Mom!), and all the end of the year school activities and celebrations going on. I completely understand the urge to grab fast food out when the hunger pangs hit, but it’s so much better for you if you can prepare something super quick and easy at home to bring with you.

Homemade is really the best way to avoid all those ‘extra’ ingredients you don’t want to be putting in your body, let alone your kids. This week I’m happy to share with you a great idea from Tanya Linton, author of 150 Best Meals in a Jar . She’s a creative Mom of 3 and I appreciate her sharing her tips with us. I cannot resist anything in a Mason jar. It’s just so country and beautiful! Enjoy.
​

Makes 3 servings

• Food processor
• Three 4-oz (125 mL) mason jars
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 clove garlic, minced        
3 tbsp water  45 mL
2 tbsp extra virgin olive oil  30 mL
1 tsp  fresh thyme leaves  5 mL
Salt and freshly ground black pepper

Directions:
1. In food processor, combine chickpeas, garlic, water and 11⁄2 tbsp (22 mL) oil; purée until smooth.

​2. Divide purée among jars and sprinkle with thyme, salt and pepper to taste, and the remaining oil. Seal jar and refrigerate for up to 3 days.

*Tip
Pack cherry tomatoes and crackers in sealable plastic bags to dip in your hummus.

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Healthy Meals on the Go:
Canning jars are the perfect vessels for healthy and delicious salads and meals in a jar. You simply put the dressing on the bottom, add layers of heavier or harder foods and then top with lighter ingredients, such as fresh leafy greens. Everything stays crisp and separate until you’re ready to dump the ingredients into a bowl, toss and enjoy!

I’ve been loving this breakfast lately, and making it almost every single day, so of course I had to share. Who can resist apple pie flavors for breakfast? The best part…  It’s ultra-healthy! Delicious, satisfying, and 100% plant-based, you can feel so good about starting your day with it.

Chia seeds are considered one the most nutritious foods on earth, containing omega-3s, fiber and protein. It’s really fun to share this power house breakfast with you because I just love to see others taking care of their health and making their wellbeing a priority. Go YOU!
​
Wishing you many happy mornings, and bright, beautiful days!

Yields: 1 serving
​
Ingredients:
2 tsp. coconut oil
1 medium apple, diced
Pinch of sea salt
2 Tbsp. chia seeds
¼ tsp cinnamon
½ cup vanilla unsweetened hemp milk, or your favorite non-dairy milk
​

Directions:

Heat a medium size skillet with coconut oil over medium heat.

When the oil is melted add diced apple and a pinch of sea salt, stir frequently.

Meanwhile add chia seeds and cinnamon powder to a bowl, stir.

Add hemp milk to the chia seeds, stir and set aside to thicken.

When the apples have softened and taken on a golden brown color, remove from the pan and scoop on top of the chia seed pudding.
 
*Tip – alternatively if you like a creamier chia seed pudding you can blend the chia seeds, cinnamon, and hemp milk together and then add to the bowl to thicken.
​
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Have a beautiful morning and enjoy :)
​
With lots of love, positive vibes, and blessings,
Wendy Irene

Hello lovely! A very Happy Holidays to you and yours. I hope you’re soaking up the joy that’s all around, staying cozy and listening to lots of your favorite music. My almost 7-year old daughter (eek slow down time!) and I particularly love singing the lyrics to Angels Among Us by Alabama this time of year. She took a video of herself singing it last year, and now she loves to sing along with herself. Ha! Gets my heart every time.

Today’s recipe is very dear to me because it’s one of my absolute favorite breakfast recipes. We don’t eat wheat very often in our house so this recipe is saved for special occasions, which makes it all the more delightful. If I’m going to eat wheat, give me a loaf of sourdough. There’s just nothing like it.

I learned how to make vegan French toast a few years ago from a lady named Kelly Naturally, whose website is not currently active, and every time I went to look it up I was heartbroken when I could no longer find it. Fortunately, the recipe is simple and today I’m happy to share with you how my family makes it.
​
I hope you enjoy every morsel of this special treat! Thank you, Kelly for the wonderful inspiration and all the joy our family has received making this treasured recipe.
​

Yields: serves 6
​
Ingredients:
Loaf of day-old sourdough, sliced into approximately 12 thick slices.
1 can coconut milk (about 14 oz. /400mL)
2 tbsp. flour
½ tsp. cinnamon
¼ tsp. nutmeg
2 tsp. maple syrup
½ tsp. pure vanilla extract
Oil for greasing the griddle (coconut oils works great)
 
Directions:
Start by making sure the bread is sliced and ready to go.

Pre-heat a griddle to 325 degrees F – 350 degrees F, and coat with oil. If you don’t have a griddle a greased pan over medium-low heat will work.

Add to a medium shallow dish coconut milk, flour, cinnamon, nutmeg, maple syrup, and vanilla extract, whisk well.

Working near the hot griddle or pan, dip a slice of bread into the coconut mixture, flip to coat the second side, then place right onto the griddle. Flip the bread over to cook the second side when the edges are bubbling and the bottom is golden brown. Repeat for each slice of bread being careful not to overcrowd the griddle or pan at once.

Add your favorite toppings such as maple syrup, vegan butter substitute, fresh berries, banana, or a sprinkling of cinnamon. My personal favorite is vegan butter and a drizzle of maple syrup.

*Note: Other breads will work for this recipe too, but sourdough is listed because it’s my first choice for flavor. Fresh breads with lots of air pockets that have gone stale work the best.
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To Print, Email, or Text recipe click here.
 

With love & yummy bites,
Wendy Irene

I want you to be healthy! So healthy you actually sparkle from the inside out. I want you to feel the vibrancy and almost magic-like force a good diet can give you. Health and happiness intertwine with one another supporting each other. The very best, most important way I know how to help you achieve all that you want in this world is by starting with the basics, a beautiful healthy diet, filled with foods that truly nourish and uplift you.

​From my heart to yours, infused with so much love and light is this healthy, delicious sweet potato, zucchini and black bean bowl. It truly embodies the definition of soul food. Each bite is full of the most beautiful flavors from the earth, with a creaminess that will set your heart ablaze. 

Yields: 4 -6 servings

Ingredients:
4 Tbsp. avocado oil
1 cup red onion, chopped
4 garlic cloves, chopped
2 sweet potatoes, peeled & cubed
2 zucchini, cubed
1 tsp. sea salt
½ tsp. pepper or fresh ground to taste
2 tsp. chili powder
4 cups vegetable stock
1 cup frozen corn
1 cup frozen peas
1 can 15 oz. (425g) black beans, rinsed & drained
Cashew Cream: (for a nut-free alternative use 1 cup non-dairy cream)
½ cup raw cashews
1 cup water
Topping:
½ cup cilantro, chopped
 
Directions:
In a large pot, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes, stirring occasionally.

Add sweet potatoes, zucchini, salt, pepper, and chili powder, and continue to sauté for 2 minutes.

Add vegetable stock, and turn heat to high to bring to a boil.

When the stock reaches a boil, cover and turn heat down to low, simmer.

Cook for 10 minutes.

Add frozen peas and corn, stir, cover and continue cooking for 10 more minutes.

Meanwhile in a high speed blender make the cashew cream by blending the cashews and water until liquefied. Set
aside.

Add black beans to pot, and cook for 3 more minutes until heated through.

​Turn off heat, stir in cashew cream and sprinkle with cilantro.
--
To Print, Email, or Text recipe click here.

I hope you enjoy each heart-warming bite!
 
With love & gratitude,
Wendy Irene

As I write this I’m smiling because I have such a treat for you today, and I love a good treat don’t you?! These recipes will not only make you feel happy and cozy, they’re best of all healthy and you can feel great about having them, yay!!

When I stopped drinking coffee as a regular part of my routine, I wanted something equally as uplifting, that I would look forward to in the morning. A tall order don’t ya think? After all, life is about enjoyment and I was not willing to give that up. Sitting by the window, fire, or computer with a delicious warm drink in my hand is one of life’s greatest pleasures.
​
It is with so much happiness, coziness and love I share with you my two favorite ‘not coffee’ recipes. I’ve been drinking these for a long time now. Today’s finally the day I offer you this little piece of my heart.

Magic Morning Drink
This is by far my favorite morning drink. It leaves you feeling happy and satisfied, and is the perfect way to start the day. It’s also a great drink to phase out, or cut back on coffee in your morning routine.

Yields: 1 large drink, about 16oz.-18oz.

Ingredients:
2 cups hot water
1 tbsp. raw cashews (optional - presoaked for a creamier texture)
1 tbsp. cacao magic vegan protein & superfood powder by Philosophie
1 medjool date, pitted and roughly chopped
1 – 4 dashes cayenne powder, to taste (optional)
1/16 tsp. sea salt
 
Directions:
Add all ingredients to a high speed blender. Use caution blending hot liquids, start the blender slow and then speed it up. It may be necessary to vent the lid slightly so the steam can escape. Blend for about 1 minute until ingredients are completely liquefied.
Pour into a large mug, preferably at least an 18 ounce capacity. Serve warm, careful it’s hot!
Print, Email, or Text recipe.
 

Healthy Hot Chocolate
This drink makes a great coffee replacement in the morning, and it also makes a fabulous after dinner dessert. Morning or night, you’re sure to love it!

Yields: 1 large drink, about 16oz.-18oz.

Ingredients:
2 cups hot water
1 tbsp. raw cashews (optional - presoaked for a creamier texture)
1 tbsp. cacao powder
½ tsp. maca powder (optional)
1/8 tsp. pure vanilla extract
1 medjool date, pitted and roughly chopped
1 – 4 dashes cayenne powder, to taste (optional)
1/16 tsp. sea salt
 
Directions:
Add all ingredients to a high speed blender. Use caution blending hot liquids, start the blender slow and then speed it up. It may be necessary to vent the lid slightly so the steam can escape. Blend for about 1 minute until ingredients are completely liquefied.
Pour into a large mug, preferably at least an 18 ounce capacity. Serve warm, careful it’s hot!
Print, Email, or Text recipe.


My plan for today? Have a magic morning drink and follow my bliss. Wishing you the same.

With much love,
Wendy Irene