Whether you’re celebrating a mom, being celebrated yourself, gathering with loved ones, or just leaning into a slow, springy kind of day…this menu from Oh She Glows Salads is here to make it flavour-packed and to relieve decision fatigue…I’ve done the planning for you! Think: fresh, vibrant dishes that feel a little special, but don’t ask you to spend the whole day in the kitchen. This menu can be partially made the day before in just 50 minutes. Then, it’s just a quick, 20-minute prep and assembly on the day of. How’s that for easy!?

The main feature is my Sun-Kissed On the Glow Pasta Salad which is a crowd-pleaser. I love serving it with my Oregano, Basil, and Lemon Zest Parmesan, but you can also serve it with my Garlic Lovers’ Cashew Parmesan. I love to serve this pasta salad warm, so I cook the pasta near the end of the day-of-prep, and then mix everything together just before serving.

I’ve also turned my ever-versatile Busy Bee Big Salad into a side salad for this menu, and it complements the pasta salad’s flavours perfectly when paired with my Herby Lemon and White Wine Vinaigrette. Serving these two salads together on one large plate is ideal because it allows you to mix and enjoy the warm pasta salad with the cold side salad (if you know, you know…). To simplify the prep, I tend to skip making the optional cashew cheese in the Busy Bee Big Salad, but you can absolutely make it ahead if you’d like and have it ready to go! Of course, you’ll find all of my best make-ahead and storage tips in Oh She Glows Salads. I recently made this menu for a girls’ lunch with my mom and sister, and it was a huge hit!

Spring Celebration Menu recipes,
found in Oh She Glows Salads

Main: Sun-Kissed On the Glow Pasta Salad (p. 111)

• • Includes Ultra-Creamy Flavor Burst Basil Pesto (p. 257) and Garlic Lovers’ Cashew Parmesan (p. 281) or Oregano, Basil, and Lemon Zest Parmesan (p. 280).
• • When making this menu, I assemble the pasta salad in one serving bowl (as noted in the headnote) to simplify the prep, but you are welcome to assemble it in jars as directed in step 5—chef’s choice!

Side: Busy Bee Big Salad (p. 69) with Herby Lemon and White Wine Vinaigrette (p. 231) 

• • Note: For this menu, I skip making the cashew cheese to simplify the prep, but you’re welcome to make it if desired. I also add sliced radish for a pretty color, and I increase the amount of the other veggies used (noted below).

Optional dessert (see below): Vanilla Buttermilk Loaf Cake with Berries and Cream (p. 301)

• • Includes: Simple Macerated Strawberries (p. 303) and Coconut Whipped Cream (p. 315)

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The day-before-prep

Main equipment and tools:

• ▢ Medium pot with lid
• ▢ Large food processor
• ▢ Cutting board
• ▢ Chef’s knife and paring knife
• ▢ 1 large fine-mesh strainer/colander
• ▢ Lemon juicer
• ▢ Small skillet
• ▢ 2 small airtight containers, 3 medium airtight containers, 1 large airtight container

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The day-before-prep (~52 minutes): 

• ▢ Cook the quinoa for the Busy Bee Big Salad (see Tips, p. 70). After cooling, refrigerate in an airtight container.
• ▢ Meanwhile, make the parmesan (p. 280) for the pasta salad and refrigerate in an airtight container. (There’s no need to wash out the processor bowl before making the pesto in the next step.)
• ▢ Make the Ultra-Creamy Flavor Burst Basil Pesto (p. 257) for the pasta salad and refrigerate in an airtight container. 
• ▢ Chop the cucumbers, tomatoes, and sun-dried tomatoes for the pasta salad (p. 111), adding them to a container as you go. Drain and rinse the beans and add them to the container with the veggies. It helps to label the container with “pasta salad veggies”. Refrigerate. 
• ▢ Chop your desired veggies (except for the lettuce) for the Busy Bee Big Salad (p. 69) and refrigerate in an airtight container. I use 1½ cups sliced cucumber, 1 heaping cup halved grape or cherry tomatoes, and ¾ cup thinly sliced radish. I wait to chop 1 large ripe avocado just before serving the salad. To save some prep time, I also use one 5-ounce container of baby romaine lettuce instead of romaine hearts. 
• ▢ Toast the ¼ cup pine nuts for the pasta salad and place in an airtight container.

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The day-of-prep

Main equipment and tools:

• ▢ Medium/large pot
• ▢ Kitchen scale (optional)
• ▢ Large colander 
• ▢ Cutting board
• ▢ Chef’s knife and paring knife
• ▢ Lemon juicer
• ▢ Small container for dressing

The day-of-prep (~21 minutes): 

• ▢ About 1 hour before you plan on serving the salads, remove the pesto, parmesan, chopped vegetables for pasta salad, and quinoa from the fridge and place on counter so they can come to room temperature (or just about).
• ▢ Cook 9 ounces of dry pasta for the pasta salad (p. 111).
• ▢ Meanwhile, make the Herby Lemon and White Wine Vinaigrette (p. 231, or dressing of choice)
• ▢ Chop the avocado (and lettuce, if not using baby romaine lettuce) and assemble the Busy Bee Big Salad (p. 69) as directed.
• ▢ Chop 2/3 cup packed (20 g) fresh basil for the pasta salad.
• ▢ Just before serving: assemble the Sun-Kissed On the Glow Pasta Salad. I assemble it in a big serving bowl (as noted in the headnote). Serve and enjoy!

Spring Celebration Menu Grocery List

• ▢ Sun-Kissed On the Glow Pasta Salad (p. 111)
• ▢ Ultra-Creamy Flavor Burst Basil Pesto (p. 257)
• ▢ Oregano, Basil, and Lemon Zest Parmesan (p. 280)
• ▢ Busy Bee Big Salad (p. 69) 
• ▢ Herby Lemon and White Wine Vinaigrette (p. 231) 

Note: This grocery list includes the Oregano, Basil, and Lemon Zest Parmesan (p. 280) instead of the Garlic Lovers’ Cashew Parmesan. If using the latter, the grocery list below will change slightly.

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Fresh Produce

• ▢ English cucumber (1 large)
• ▢ Cherry or grape tomatoes (3 cups/525 g, just less than 2 pints)
• ▢ Radishes (8 small/medium, 174 g)
• ▢ Fresh basil leaves (3¼ cups packed/ ~100 g)
• ▢ Fresh oregano leaves (optional, 1½ tablespoons or 1 teaspoon dried oregano)
• ▢ One 5-ounce container baby romaine lettuce or romaine lettuce (5 cups, 2-3 medium hearts)
• ▢ Avocado (ripe, 1 large)
• ▢ Garlic (5 medium cloves)
• ▢ Lemon (4-5 lemons for 10 tablespoons juice + 1 teaspoon zest)

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Pantry and Dry Goods

• ▢ Dried penne pasta (9 oz/258 g)
• ▢ White quinoa (⅔ cup dry)
• ▢ Chickpeas or cannellini beans (1½ cups cooked, one 15-ounce/398mL can)
• ▢ Oil-packed sun-dried tomatoes (1 cup/160 g)
• ▢ Raw cashews (1 cup/134 g)
• ▢ Nutritional yeast (5½ tablespoons)
• ▢ Maple syrup (1 tablespoon)
• ▢ Pine nuts (1 cup)
• ▢ Hemp hearts or salted roasted pepitas (1 tablespoon)

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Oils and Vinegars

• ▢ Extra-virgin olive oil (¾ cup + 2 tablespoons)
• ▢ White wine vinegar (1 tablespoon)

---

Herbs, Spices, and Seasonings

• ▢ Fine sea salt (~2 teaspoons total, to taste)
• ▢ Freshly ground black pepper
• ▢ Dried oregano (2 teaspoons; or 1 teaspoon if using fresh oregano above) 
• ▢ Dried basil (½ teaspoon)
• ▢ Cayenne pepper (⅛ teaspoon, optional for the vinaigrette)

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Condiments and Extras

• ▢ Old-fashioned Dijon mustard (1 teaspoon)

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Optional dessert notes

• ▢ Vanilla Buttermilk Loaf Cake (p. 301) 
• ▢ Coconut Whipped Cream (p. 315) or use store-bought whipped cream
• ▢ Simple Macerated Strawberries (p. 303)
  • Note: the prep time for the dessert is not included in the above salad timing
• ▢ Make the Coconut Whipped Cream (p. 315) up to 2 days in advance.
• ▢  The day of: make the Vanilla Buttermilk Loaf Cake (p. 301) and make the Simple Macerated Strawberries (p. 303). See recipes for timing.

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Grocery list for optional dessert

Fresh Produce

• ▢ Fresh strawberries (1 lb/454 g)
• ▢ Lemon (1 small – for 1 tablespoon juice)

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Pantry and Dry Goods

• ▢ All-purpose white flour (1¾ cups/265 g)
• ▢ Natural cane sugar (¾ cup + 2 tablespoons/~220 g)
• ▢ Icing sugar (3 tablespoons/23 g)
• ▢ Baking powder (2 teaspoons)
• ▢ Canned coconut cream, full-fat (1 to 2 cans/1⅓ cups total)

---

Refrigerated Food

• ▢ Non-dairy milk (1 cup)
• ▢ Vegan buttery spread (½ cup/104 g)

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Herbs, Spices, and Seasonings

• ▢ Fine sea salt (~½–¾ teaspoon total, to taste)
• ▢ Pure vanilla extract (1 tablespoon + ¼ teaspoon total)

The post Spring Celebration Menu for Mother’s Day or any occasion appeared first on Oh She Glows.

It’s almost here! 🥹

Oh She Glows Salads is officially out in the world tomorrow…which feels a bit surreal considering how long this book has been living in my kitchen (and in my brain). There were hundreds upon hundreds of trials and test batches, a slightly concerning amount of salad dressing consumption, a slightly concerning amount of carrot cake eating (j/k…that obviously could never happen!), and more “just another tweak” urges than I can count.

This book is all about the kind of salads I actually want to eat—hearty, flavour-packed, and satisfying enough to hold their own as a full meal. The kind you make once and then immediately start craving again the next day. The kinds that can be made ahead, keep well in the fridge for leftovers, and fit into whatever kind of craving strikes. They can be mixed and matched and changed up in so many fresh ways, simply by swapping one awesome dressing for another, or by switching up the protein toppers and flavour boosters. Think: salads you wish you could order off a restaurant menu. I can’t wait for you to cook from this book in your own kitchens—and for these recipes to bring renewed salad joy and inspiration into your lives!

Before we dig in, I want to say a huge thank you to my incredible, small-but-mighty team, Eric and Nicole, and to my amazing recipe testers (Nicole, Anne, Lynn, Tana, Caroline, Carin, Danielle, Laura, Heather, Erin, Stephanie R., Adrienne, Anna, Vanessa, Kirsten, Kathy, Suzanne, Elizabeth, Audrey, Tammy, Stephanie St., and Stephanie Sc.!!). This cookbook has been made infinitely better due to your dedication, enthusiasm, creativity, diligence, and eagerness to help. Also, a huge thanks to the entire Penguin Random House team, who have helped make this book come to life every step along the way.

To celebrate today, I’m sharing my Warm and Cozy Roasted Mediterranean Lentil Salad with Zesty Lemon, Dill, and Oregano Dressing from the new book! I just love this recipe during the spring, fall, and winter months. It’s so cozy and comforting while feeling super light and energizing at the same time (my jam). If you’ve ever been skeptical of salads being exciting (or satisfying…or something you dream about in your sleep…or is that just me?), consider this your official invitation to change that pattern.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

Order Now

% OFF

Warm and Cozy Roasted Mediterranean Lentil Salad

Vegan, gluten-free, grain-free, nut-free, soy-free

★★★★★
5 from 2 reviews

Yield
4 (1¾-cup) salads

Prep time
35 minutes

Cook time
30 minutes

Total time
1 hour, 5 minutes

This warm salad is so cozy on cool, rainy days in spring and summer, and on crisp nights in fall and winter. I love how the hydrating zucchini, sweet grape tomatoes, crispy yellow potatoes, and zippy bell peppers transform during roasting into a slightly caramelized, rich, and warming salad that contrasts so deliciously with the invigorating Zesty Lemon, Dill, and Oregano Dressing (page 239, Oh She Glows Salads). My favourite way to enjoy this salad is spooned over a bed of dressed baby romaine lettuce. Right before digging in, I always give it a drizzle of runny tahini and a squeeze of fresh lemon juice to take it over the top! It's also delicious paired with toasted pita bread for scooping, piled high on my Garlic-Infused Olive Oil Crostini (page 249, Oh She Glows Salads), or topped with cubes of my tangy Vegan Feta Cheese (page 259, Oh She Glows Salads).

Ingredients

• 4 medium (690 g total) yellow potatoes, peeled
• 1 large or 2 small (290 g total) zucchini
• 2 medium (400 g total) red bell peppers, seeded
• 1 pint (283 g) grape tomatoes*
• 3 tablespoons (45 mL) extra-virgin olive oil
• Fine sea salt and freshly ground black pepper
• 1 batch Zesty Lemon, Dill, and Oregano Dressing
• 1½ cups (250 g) cooked brown lentils, drained and rinsed**
• ½ cup packed (19 g) fresh dill, minced
• ½ cup packed (15 g) fresh basil leaves, finely chopped
• ½ cup (80 g) oil-packed sun-dried tomatoes, drained and finely chopped

Optional serving suggestions:

• Dressed baby romaine or butter lettuce
• Drizzle of runny tahini
• Squeeze of fresh lemon juice (for those who love it extra tangy)

Directions

1. Position the racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Line 2 large rimmed baking sheets with parchment paper.
2. Chop the peeled potatoes, zucchini, and bell peppers into ¾-inch (2 cm) pieces, adding them to the 2 prepared baking sheets as you go (you should have 4 cups potatoes, 2 cups zucchini, and 3 heaping cups bell peppers). Cut the grape tomatoes in half, adding them to the baking sheets (you should have 1¾ cups).
3. Sprinkle each sheet of veggies with half of the olive oil and toss until thoroughly coated. Season generously with salt and pepper. Spread in an even layer.
4. Roast the veggies, uncovered, for 30 to 40 minutes, until fork-tender and golden, flipping the veggies and rotating the pans from upper to lower and back to front halfway through roasting.
5. Meanwhile, make the Zesty Lemon, Dill, and Oregano Dressing.
6. Prepare the lentils, dill, basil, and sun-dried tomatoes, adding them to a large bowl as you go. When the veggies are finished roasting, add them to the bowl and toss until well combined. Season to taste with salt and pepper.
7. Assemble: Gather 4 large bowls. Divide the salad among the bowls (about 1¾ cups per bowl). Drizzle 3 generous tablespoons of dressing on top of each salad. Serve warm. I love to serve this warm salad over a bowl of dressed baby romaine lettuce, and then I drizzle runny tahini, more dressing, and sometimes a squeeze of fresh lemon on top.

Tip:

Storage Tip: Store the salad and dressing in separate airtight containers in the fridge for up to 3 days. Revive the flavours with a squeeze of lemon juice, more dressing, and a sprinkle of salt. If you like the salad warm, heat individual bowls in the microwave until warm.

* If roasted tomatoes aren't your thing, feel free to skip roasting them and serve them raw with the salad.

** You can use canned lentils or freshly cooked lentils. Be sure to rinse and drain well before use. Also, see “Pantry Staples” (page 342, Oh She Glows Salads).

This salad is also tasty served with my Immunity-Boosting Tahini Dressing (page 229, Oh She Glows Salads) or Velvety Cashew Garlic Dressing (page 226, Oh She Glows Salads) for a delectable creamy twist!

It was so cute…I made this recipe a few days ago, and as I was putting the finishing touches on the dish, my daughter Adriana looked at the opened cookbook, then to the salad, then to me, and said, “How does it look exactly like the cookbook photo?!” I looked at it, and she was right (photo above, don’t mind the bad lighting as I just snapped it on my phone!). This is exactly why I give so much detail in my recipes…I truly want them to turn out for you exactly like they do in my own home!! Best. Feeling. Ever. 

Thank you for being here to share in my excitement today. Whether you’ve been here since the early blog days or you just found your way here recently, thank you for being part of this community and for your support and encouragement for what I do. 

Well, I’m off to enjoy these salad leftovers for lunch…served warm over a bed of dressed baby butter lettuce…then drizzled with a squeeze of lemon juice, more dressing, and runny tahini…mmmm, already drooling!

P.S. I’m getting ready to send out a big In the Glow newsletter tomorrow with all kinds of behind the scenes photos and details of the cookbook creation. If you aren’t already subscribed, be sure to subscribe here so you don’t miss out. Also, we’ve been having some difficulty sending newsletters to Hotmail/Outlook/MSN accounts, so if you haven’t received any newsletters over the past couple of months, you may want to consider signing up with a different email client to ensure you receive them.

Happy salad cooking! I truly appreciate all of your support for Oh She Glows Salads—I can’t wait to hear what you think. 

The post My new cookbook, Oh She Glows Salads, is here! appeared first on Oh She Glows.

It’s almost launch day—Oh She Glows Salads is out in the world tomorrow! To celebrate all of this glorious plant-based salad goodness, I’m sharing one of my go-to dressings from the book—a vibrant, herby number that I make on repeat. This Zesty Lemon, Dill, and Oregano Dressing is zingy, creamy, and bright in all the right ways…basically the kind of dressing that makes you want to eat a salad every day.

In the cookbook, I pair this dressing with my Warm and Cozy Mediterranean Lentil Salad. Be sure to check out my Oh She Glows Salads launch post for the full salad recipe and for a behind-the-scenes peek and everything you need to know about the book. I hope this dressing brings a little extra glow to whatever you drizzle it on—roasted veggies, grains, or a big hearty bowl of lentils.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

Order Now

% OFF

Zesty Lemon, Dill, and Oregano Dressing

Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free

Yield
scant 1 cup

Prep time
10 minutes

Cook time
0 minutes

Total time
10 minutes

Liven up your salad and your day by drizzling my Zesty Lemon, Dill, and Oregano Dressing over your favorite bowls. Herby dill and oregano are brightened further with tangy fresh lemon, and the garlic and red wine vinegar give it a zingy kick. It’s so creamy from the tahini and has just a little sweetness from the maple syrup for balance. This dressing is dreamy on my Warm and Cozy Roasted Mediterranean Lentil Salad (page 141, Oh She Glows Salads). It adds a Mediterranean flair to non-salad side dishes, too: try it over roasted potatoes, sweet potatoes, cauliflower, or cooked lentils for an instant transformation!

Ingredients

• 2 medium garlic cloves (10 g total)
• ½ cup + 1 tablespoon extra-virgin olive oil
• 3 to 4 tablespoons fresh lemon juice, to taste
• 2 tablespoons packed fresh dill
• 1 tablespoon red wine vinegar
• 1 tablespoon runny tahini
• 2½ teaspoons dried oregano
• 1 teaspoon pure maple syrup, or to taste
• ¼ + 1⁄8 teaspoon to ½ teaspoon fine sea salt, to taste
• Freshly ground black pepper
• 1 teaspoon water, if needed

Directions

1. In a small food processor, process the garlic until minced.
2. Add the olive oil, lemon juice, dill, red wine vinegar, tahini, dried oregano, maple syrup, salt, and pepper to taste. Process until combined, about 15 seconds. Add the water to thin, if needed, and process again. Taste and adjust the flavours, if desired.

Tip:

Storage tip: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Stir before each use, if needed.

Add ½ teaspoon dried basil for an extra herby kick.

The post Zesty Lemon, Dill, and Oregano Dressing appeared first on Oh She Glows.

All of the recipes below are vegan and gluten-free (most are soy-free too), and the majority can be made peanut or completely nut-free to make them school-friendly – be sure to see my allergy info/notes/substitution suggestions for each! I’m a big fan of recipes that can be customized many different ways. I hope this post helps you discover a few goodies to ring in the upcoming season!

If you haven’t already, don’t forget to check out my post on 21 Vegan Freezer-Friendly Meals.

1. Feel Good Hearty Granola Bars

Vegan, gluten-free, oil-free, soy-free

Hearty, chewy, and crunchy, these wholesome granola bars will fill up the tank and keep your energy stable.

Make it nut-free: Swap the almonds and walnuts for more sunflower, pepita, and hemp seeds.

2. Soft + Chewy Baked Granola Bars

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

Dense, chewy, soft, doughy, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! Try them spread with nut or seed butter for a fun treat or just enjoy them plain. Adapted from my Super Power Chia Bread.

3. Banana Bread Muffin Tops

Vegan, gluten-free, nut-free, refined sugar-free

My favourite way to use up ripe bananas! Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars if you swap the chocolate chips for walnuts. Try them warm served with a pat of vegan butter, nut/seed butter, or coconut oil.

4. Pumpkin Gingerbread Snack Bars

Vegan, gluten-free, soy-free

These lightly sweet pumpkin gingerbread snack bars are dense, chewy, and filling! Try them topped with my creamy cashew butter maple cinnamon glaze, or enjoy them plain or spread with pumpkin butter.

Make it nut-free: Omit the cashew butter glaze or swap it for a simple icing sugar glaze.

5. Quick ‘n Easy No-Bake Protein Bars

Vegan, gluten-free, no bake/raw

These no-bake bars are thrown together in minutes and make the perfect snack to store in the freezer for a quick burst of energy. I used an unsweetened/unflavoured protein powder, so if you are using a sweetened protein powder, you will likely have to reduce the liquid sweetener (and make up for the lack of liquid by adding some non-dairy milk). Play around with it if necessary and aim for a cookie dough texture. You can also roll the dough into balls and add in chocolate chips if you don’t wish to make them into bar form.

Make it nut-free: Swap the nut butter for sunflower seed butter.

6. No-Bake Almond Joy Granola Bars

Vegan, gluten-free, no bake/raw, refined sugar-free

Easy no-bake granola bars inspired by the popular Almond Joy Chocolate bar flavour. Roasted almond butter, mini chocolate chips, and coconut unite to create one tasty bar that’s whipped up in 10 minutes (no oven required!).

Make it nut-free: Swap the almond butter for sunflower seed butter and swap the almonds for sunflower seeds.

7. Super Seed Chocolate Protein Bites 

Vegan, gluten-free, nut-free, refined sugar-free, no bake/raw

A totally nut-free and refined sugar-free chocolate protein bite! Ready in minutes.

8. Almost Instant Chocolate Chia Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

This chocolate chia pudding is decadent-tasting yet healthy at the same time. Packed with protein, fibre, and omega-3 fatty acids this is a pudding you can feel good about! When blended with the almond milk ice cubes it’s a treat you can enjoy immediately without waiting for it to chill. The texture is a cross between a smoothie and a pudding. It will thicken up even more if you put it in the fridge for a few hours. I recommend using a high-speed blender for best results since the dates, chia seeds, and ice cubes are challenging to blend super smooth.

Make it nut-free: Swap the almond milk and almond milk ice cubes for a nut-free non-dairy milk of your choice (coconut milk would be nice).

9. Super Power Chia Bread 

Vegan, gluten-free, oil-free, nut-free, soy-free

Thick, hearty, and dense – this isn’t your average slice of bread! Packed with 9 grams of protein and over 7 grams of fibre per slice, this bread will keep you going for hours.

10. Endurance Crackers 

Vegan, gluten-free, oil-free, nut-free, soy-free, sugar-free

These Endurance Crackers are extremely light and crispy while providing long-lasting energy. Feel free to change up the seasonings and spices as you wish. See why they are one of the most popular snack recipes on the blog!

11. Vanilla Cinnamon Buckwheat Crispies

Vegan, gluten-free, nut-free, raw, soy-free

Inspired by One Lucky Duck. Enjoy it as a raw cereal with homemade almond milk or just eat it by the handful.

12. On The Glow Basic Oatmeal Squares 

Vegan, gluten-free, oil-free, refined sugar-free, soy-free

Think of this oatmeal square as basic baked oatmeal that can be dressed up any way you like. Each large square contains a tablespoon of flax and a teaspoon of chia seeds as well as 7 grams of fibre and 6 grams of protein. Feel free to add in nuts, dried fruit, chocolate, and other mix-ins as you desire.

Make it nut-free: Swap the almond milk for a nut-free non-dairy milk (such as coconut milk) and swap the nut butter for sunflower seed butter.

13. Almond Butter Rice Crisp Treats 

Vegan, gluten-free, no bake

Addictive rice crisp treats – no marshmallows required!

Make it nut-free: Swap the almond butter for sunflower seed butter.

14. Roasted Spiced Chickpeas

Vegan, gluten-free, nut-free, sugar-free, soy-free

Chickpeas roasted until crunchy in a garlic, cumin, ginger, chili, and turmeric spice mix. Once you pop, you can’t stop!

15. Salt and Vinegar Roasted Chickpeas  

Vegan, gluten-free, nut-free, sugar-free, soy-free

Inspired by my all time favourite chip flavour – salt and vinegar! The secret is infusing the chickpeas in vinegar before baking. You won’t believe how authentic the flavour is.

16. All-Dressed Kale Chips (plus my 6 secrets to flawless kale chips!)

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips. See why this recipe has a 5-star rating!

17. Out-the-Door Chia Power Doughnuts

(recipe found in The Oh She Glows Cookbook, p. 41)

Vegan, gluten-free, nut-free, oil-free, soy-free, refined sugar-free

This recipe is proof that not all doughnuts have to be the unhealthy kind! Packed with antioxidants, omega-3 fatty acids, protein, and fibre, these baked doughnuts will have you feeling ready to conquer your day.

18. Present Glo Bar

(recipe found in The Oh She Glows Cookbook, p. 217)

Vegan, gluten-free, oil-free, soy-free, refined sugar-free

While you can’t bring this to school as it is not nut-free, this is the perfect bar to come home to. Filled with cinnamon, dried cranberries, pepita seeds, and toasted pecans, this granola bar gets me excited about the fall season. Ready in 20 minutes, no oven required.

Allergy-Friendly Reminder
Before packing any of these snacks for school, please double-check your school’s allergy and food policies to ensure they’re permitted in the classroom. Every school has different guidelines, and your care helps keep all kids safe and included.

The post Back to School: 18 Portable Allergy-Friendly Snack Recipes! Vegan, Gluten-free, with Nut-free options appeared first on Oh She Glows.

The first time I roasted pumpkin seeds, I burned the crap out of them.

It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing – I didn’t even get to enjoy the fruits of my labour. Hrmph.

Here is the part that no one told me about: The inner seeds cook much faster than the outer shell. I kept peeking in the oven and everything looked fine on the outside. Little did I know, the inner seeds were burnt to smithereens.

Well, thank goodness I didn’t give up after that first miserable attempt! My life just wouldn’t be complete without roasted pumpkin seeds.

I’m happy to say, the second batch didn’t just work, it blew my mind! The cup of seeds I roasted did not last long between the two of us. Every pass by the kitchen was an excuse to grab a crispy handful off the pan.

Today, I’m sharing my secrets for a fantastic batch of roasted pumpkin seeds. If you’ve ever doubted they were worth the effort or had so-so results, I beg you to try this one last time. Only I know it won’t be the last time, but the start of a life-long obsession. Watch out pumpkins, we’re coming for ya!

How To Roast Pumpkin Seeds:

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. The best way to do this (that I have discovered from your comments!) is to plunk the seeds + guts into a big bowl of water and use your hands to break it apart. The seeds will float to the top of the water! They clean much faster this way.

Note: Some of you say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. I used sugar pumpkin seeds and mine were certainly super crispy!

2. Boil for 10 minutes in salt water. Using Elise’s method for inspiration, I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. If you are short on time, you can totally skip this step! They will still turn out lovely.

3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.

4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.

5. Roast seeds at 325°F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is wonky, this bake time could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.

6. EAT! Remove from oven, add a bit more Herbamare, and dig in! Ah, so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part.

I had no idea I was going to love freshly roasted pumpkin seeds so much. I love how crispy the outer shell is and how fun it is to crunch. They taste a bit like popcorn, but they are much crunchier, filling, and of course packed with nutrition.

Yes, pumpkin seeds are super healthy for you! They are packed with iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (which can boost your mood and help you sleep). Vegans & vegetarians have been using pumpkin seeds for years as a natural source of iron. I think it’s just about my favourite way to get iron, next to Iron Woman Gingerbread Smoothies, of course. Be sure to pair it with Vitamin C to absorb the most iron you can.

7. Share with some very lucky people! (but chose them wisely…)

I promise you’ll never throw the seeds out again.

I want to buy pumpkins just to be able to roast another batch of seeds. And of course, make homemade pumpkin puree. I’m already looking forward to making some different flavour combos – maybe garlic powder, cayenne, rosemary, brown sugar or cinnamon, nutmeg, ground cloves, etc would both be nice to try out? I can’t wait to experiment…many ideas are a-swirlin’ in my…stomach.

Looking for more pumpkin recipes?

Creamy Pumpkin Pie Smoothie for Two

How to roast a sugar pumpkin

All Natural Pumpkin Butter from Scratch (the bomb!!)

Pumpkin Pie Chia Pudding Parfait

Raw Pumpkin Pecan Butter

and more than 20 more pumpkin recipes!

What spices would YOU put on your roasted pumpkin seeds?

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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How to Roast Pumpkin and Seeds

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
5 from 4 reviews

Yield
4 cups flesh, 3/4 cup seeds

Prep time
10 minutes

Cook time
35 minutes

Total time
45 minutes

This is my go-to method for roasting a sugar pumpkin and its seeds at the same time! Most recipes tend to provide instructions on roasting them separately, but I wanted to come up with directions on how to roast them both simultaneously. And, luckily, I've discovered it couldn't be easier.

Ingredients

• 1 sugar pumpkin (2 1/2 to 3 pounds)*
• Extra virgin olive oil
• Pink salt, fine sea salt, or Herbamare

Directions

1. Preheat the oven to 325°F (160°C) and place two racks near the centre of the oven. Grab two rimmed medium-sized baking sheets and line one of them with parchment paper.
2. Fill a medium-sized bowl with water and set aside. Lie an absorbent towel onto the counter next to the bowl.
3. Slice off the pumpkin stem and discard.
4. Place the pumpkin, cut side down, onto a cutting board. Carefully slice the pumpkin in half.
5. Scoop out the pumpkin seeds and flesh/strings and place it all into the bowl of water. The seeds will float to the top (like magic!). Using your hands, grab the big chunks of flesh and pick off any attached seeds. Place the seeds back into the bowl of water. Discard/compost the chunks of flesh.
6. Use a slotted spoon to remove the seeds. Let excess water drip off and then place the seeds onto the towel. Blot dry (the seeds don’t have to be bone dry and it’s okay if there are some strands attached—they add flavour!).
7. Spread the seeds onto the baking sheet without the parchment and toss with 1 teaspoon of oil. Spread the seeds out into a single layer and sprinkle with salt.
8. Mist or spread oil all over the inside of each pumpkin half and then sprinkle with salt and pepper. Place each half cut-side down onto the lined baking sheet.
9. Place both sheets into the oven with the seeds on the lower rack. Roast at 325°F (160°C) for 20 minutes then remove the seeds and taste test a couple. As long as the inner seeds aren't tasting burned, you can keep roasting them. I usually return the seeds to the oven for another 3 to 4 minutes. Remove the seeds and cool.
10. Leave the pumpkin in the oven and increase the oven temp to 350°F (180°C). Continue roasting the pumpkin for another 12 minutes or so, until fork-tender. (The timing may vary based on how large and fresh your pumpkin is.) At this point you can slice it up and serve it as a side vegetable with your meal, or process/blend the flesh to make homemade pumpkin purée.

Tip:

• * One sugar pumpkin (roughly 2 3/4 pounds) yields about 4 cups (720 g) of roasted pumpkin flesh and 3/4 cup (75 g) seeds.

Nutrition Information

(click to expand)

Serving Size 1 cup roasted pumpkin, 3 tbsp seeds | Calories 180 calories | Total Fat 11 grams
Saturated Fat 2.5 grams | Sodium 250 milligrams | Total Carbohydrates 14 grams
Fiber 3 grams | Sugar 6 grams | Protein 7 grams

Nutritional info uses 1/2 teaspoon fine sea salt and 2 teaspoons extra-virgin olive oil.
* Nutrition data is approximate and is for informational purposes only.

The post How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive! appeared first on Oh She Glows.

Behold, non-wimpy asparagus!

Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat.

Nutrition Facts about Asparagus

• Look for firm spears that don’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
• Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic”
• In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
• It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.
• Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.
• Source: World’s Healthiest Foods

Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top – pumpkin and hemp – and that was a very nice addition!

Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Cheers to crunchy, fresh spring salads!

If you like the look of this salad be sure to check out some of my other great Spring salads:

• Golden Beet Salad with Shallots, Parsley, and Orange Miso

• Citrus Beet Salad with Creamy Avocado Lime Dressing

• Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Warm Spring Salad

Vegan, gluten-free, nut-free, soy-free

★★★★★
5 from 2 reviews

Yield
4 Servings

Prep time
30 minutes

Cook time
25 minutes

Total time
55 minutes

I’m celebrating my first spring recipe of the season with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Keep in mind that the strawberries will bleed pink juices into the salad and turn the quinoa a light pink hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.

Ingredients

• 1 cup uncooked quinoa (or try speltberries)
• 1/2 tbsp extra virgin olive oil
• 1 leek, sliced into rounds or half moons
• 2 garlic cloves, minced
• 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
• 1 cup diced strawberries (optional)
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, roughly chopped
• 2-3 tbsp extra virgin olive oil, to taste
• 3 tbsp fresh lemon juice
• 1/2 tbsp pure maple syrup (or other sweetener)
• 1/4 tsp fine grain sea salt & lots of pepper, to taste
• lemon zest, for garnish (optional)

Directions

1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.

Tip:

Oh, I forgot to mention – this is also fantastic served cold too!

Nutrition Information

(click to expand)

Serving Size 1 of 4 salads | Calories 313 calories | Total Fat 11.7 grams
Saturated Fat 1.6 grams | Sodium 214 milligrams | Total Carbohydrates 44.1 grams
Fiber 7.9 grams | Sugar 7.9 grams | Protein 10.6 grams
* Nutrition data is approximate and is for informational purposes only.

Oh, I forgot to mention – this is also fantastic served cold too!

The post Warm Spring Salad appeared first on Oh She Glows.

If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

★★★★★
5 from 28 reviews

Yield
4 servings

Prep time
25 minutes

Cook time
30 minutes

Total time
55 minutes

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Ingredients

FOR THE SALAD:

• 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
• 3 medium yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch asparagus, ends broken off and chopped
• 1/2 medium red onion, diced (about 1 1/2 cups)
• 1 tablespoon extra virgin olive oil, divided
• handful minced fresh dill, for garnish (optional)

FOR THE DRESSING (makes 2/3 cup):

• 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
• 2 tablespoons Dijon mustard
• 4 tablespoons extra virgin olive oil
• 3-4 tablespoons fresh lemon juice, to taste
• pinch or two fine grain sea salt or pink salt
• up to 1 teaspoon pure maple syrup, to taste (optional)

Directions

1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Information

(click to expand)

Serving Size 1 of 4 servings | Calories 430 calories | Total Fat 18 grams
Saturated Fat 2.5 grams | Sodium 380 milligrams | Total Carbohydrates 51 grams
Fiber 9 grams | Sugar 5 grams | Protein 14 grams
* Nutrition data is approximate and is for informational purposes only.

If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook The Oh She Glows Cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film.

Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist’ because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath!

I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge.

So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots.

Ok, ok, it also helped that I took a nibble of this loaf and it tasted great!

I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that’ and I took a bite! I think it gives the picture more character anyways. ;)

If your hesitant about cake for breakfast, maybe try my Heavenly Carrot Cake Baked Oatmeal or my Oh Mega Carrot Cake Breakfast Cookies — they won’t disappoint!

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Whole-Grain Carrot Cake Loaf with Lemon Glaze

Vegan, refined sugar-free, soy-free

★★★★★
4.8 from 9 reviews

Yield
10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze

Prep time
20 minutes

Cook time
45 minutes

Total time
1 hour, 5 minutes

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom.

Ingredients

For the loaf:

• 1 1/2 cups (185 g) finely grated peeled carrot*
• 1 tablespoon (7 g) ground flax seed
• 1/2 cup plus 1 tablespoon (140 mL) pure maple syrup
• 3/4 cup (185 mL) almond milk or other plant milk
• 1/3 cup (80 mL) grapeseed oil or melted coconut oil**
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (230 g) whole-grain spelt flour***
• 1 cup (100 g) walnuts, chopped

For the glaze:

• 1/4 cup (60 mL) raw cashew butter
• 1/4 cup (60 mL) full-fat coconut cream, at room temperature****
• 2 tablespoons (30 mL) pure maple syrup, at room temperature
• 1 tablespoon (15 mL) fresh lemon zest, or to taste
• Dash fine sea salt

Directions

1. Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper.
2. In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined.
3. In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined.
4. Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface.
5. Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean.
6. Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk.
7. After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled.
8. Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving.

Tip:

* Please use the finest grate hole on the grater box.

** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.

*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.

**** Please use the thick, full-fat white cream found at the top of the can.

Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).

Nutrition Information

(click to expand)

Serving Size 1 of 10 slices | Calories 350 calories | Total Fat 19 grams
Saturated Fat 3 grams | Sodium 200 milligrams | Total Carbohydrates 39 grams
Fiber 5 grams | Sugar 15 grams | Protein 6 grams

Nutritional info includes lemon glaze and walnuts. If serving without glaze (but with walnuts) each slice (1 of 10) is 290 calories. If making without glaze and without walnuts, each slice is 230 calories.
* Nutrition data is approximate and is for informational purposes only.

The original recipe is below:

Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

Lightly adapted from Sweet Freedom. Glaze from Blissfully Vegan.

Yield: 1 small loaf, eight 1-inch slices

Ingredients:

• 1.5 cups finely grated carrot, unpacked
• 1 tbsp ground flax seed
• 1/2 cup pure maple syrup
• 3/4 cup almond milk (or other non-dairy milk)
• 1/3 cup light extra virgin olive oil (or oil of choice)
• 1.5 tsp pure vanilla extract
• 1/2 tsp apple cider vinegar
• 2 tsp freshly grated lemon zest
• 1.5 cups whole grain spelt flour
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup raisins, soaked for 10 minutes & drained
• 1/4 cup walnuts, chopped

Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)

Directions:

1. Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.
3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.
4. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen.

I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and  placed it into an air-tight container. It should keep nice and fresh for Saturday!

I was also amazed at how much impact something as simple as a glaze could make in a photo.

The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment.

This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature.

Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too!

The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Flax Glowballs

Vegan, oil-free, soy-free

Yield
10-12 large balls

Prep time
5 minutes

Cook time
0 minutes

Chill time
60

Total time
5 minutes

Inspired by my 5 minute Almond Butter Chews and PInterest.

Ingredients

• 1 cup flax seeds, ground (or just use pre-ground)
• 1/2 cup rolled oats, ground into flour
• 1/4 cup Sucanat (or other dry sweetener like white sugar), or more to taste
• 1 cup mashed banana (~2 lg.bananas)
• 2 tbsp cocoa powder
• 1/2 cup chopped nuts (I used almonds)
• 1/2 cup shredded coconut, for rolling

Directions

1. In a blender or spice grinder, grind the flax seeds and rolled oats into a flour like consistency. Alternatively you can use 1 cup ground flax if you do not have whole flax seeds. Add the ground flax & oat mixture along with the cocoa powder and Sucanat (or dry sweetener) to a large bowl. Adjust sweetener to taste.
2. In a smaller bowl, mash the bananas with a fork until smooth. Scoop the banana onto the flax/oat flour and combine well with a fork or spoon. This process will take several minutes to combine thoroughly.
3. With slightly wet hands, shape balls and roll in shredded coconut. Place balls on a parchment lined plate and freeze for 30-60 mins. If freezing for longer, allow to sit on the counter for 5 minutes or so to de-thaw slightly.

Tip:

I prefer to roll them in sweetened coconut because the flax balls aren’t very sweet and it gives them a nice pop of sweetness on the tongue, however unsweetened coconut works too.

The chopped almonds give them a little crunch too and the cup of flax lends an earthy, nutty flavour with a hint of sweetness. You know what else I love about them? They pack in a ton of healthy Omega oils that aid in glowing skin, hair, and nails. Hence the name, Glowballs. :)

The post Flax Glowballs appeared first on Oh She Glows.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

Order Now

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Roasted Spiced Chickpeas

Vegan, gluten-free, nut-free, soy-free

Yield
1.5 cups chickpeas or 3 (1/2 cup) servings

Prep time
5 minutes

Cook time
40 minutes

Chill time
5

Total time
45 minutes

Ingredients

• 1 (15-oz) can chickpeas (or 1.5 cups cooked)
• 1/2 teaspoon olive oil
• 1/2 teaspoon fine grain sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cumin
• 1/8 teaspoon ground turmeric

Directions

1. Preheat oven to 400°F and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
5. Roast at 400°F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.

Nutrition Information

(click to expand)

Calories 136 calories | Total Fat 1.7 grams
Saturated Fat 0 grams | Sodium 291 milligrams | Total Carbohydrates 21 grams
Fiber 5 grams | Protein 7 grams
* Nutrition data is approximate and is for informational purposes only.

The post Roasted Spiced Chickpeas appeared first on Oh She Glows.