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Recipes

Bangin’ Banana Tahini Chaga Granola (Oil & Refined Sugar-Free)

August 13, 2020 By julia

Who doesn’t love a good crunch in the mornin’?

I do.

But, I don’t love all the sugars + oils snuck into a typical store-bought granola…

Enter: THIS BANGIN’ BANANA TAHINI CHAGA GRANOLA

This recipe is:

-Easy

-Delish

-Free from refined sugars and oils

-Made up of whole foods baby!

Pour some milk on top (Earth’s Own new 4 ingredient oat milk are a fave), or sprinkle it on top of your coco yogurt bowl or smoothie bowl. How ever you enjoy granola, you’ll be able to enjoy it knowing you’re packing your body with quality nutrients and good energy. 

As for the mushroom part, totally optional, but any opportunity I can get, I’ll add in mushroom powders to my recipes. 

The Stay Wyld Organics Mushroom powders are North American sourced, steamed for best absportion, organic, and packaged in glass with a tin lid (plastic-free packaging for the win). I’m using Chaga here, but really could throw all 5 in this recipe!

 

Turkey Tail, Cordyceps, Lion’s Mane, Reishi AND Chaga all give you a mega dose of antioxidants and act as adaptogens in your body, bringing your body back to homeostasis (balance). They’re also immune-boosting and good for the gut. 

Cooking time: 16 minutes

Servings: 5

NOTE: This recipe is very double-able. Do it. 

 

PrintPrint

Ingredients:

  • Wet Ingredients:
  • 1/4 cup tahini

  • 1 ripe banana, mashed

  • 2 tsp vanilla

  • optional: if you like it a bit more sweet, add 1/4 cup maple syrup

  • Dry Ingredients:
  • 2.5 cups rolled oats

  • 1/2 cup coconut shreds/ribbons

  • 1/2 cup pumpkin seeds

  • 1/4 cup walnuts, chopped

  • 2 tbsp cinnamon

  • 3 tsp Stay Wyld Organics Chaga mushroom powder (use ‘Julia10’ for a 10% discount on these North American, organic, steamed, medicinal mushrooms in plastic-free packaging!)

  • 1/2 tsp salt

  • Add ins after baking:
  • 1/2 cup raisins or dried cranberries or chopped dates

  • 1/4 cup hemp seeds

PrintPrint

Directions

  • Pre-heat oven to 325F
  • Mix the wet ingredients together in a large bowl
  • Add in the dry ingredients to the wet and mix thoroughly (hand mixing is the most satisfying and gets the job done best)
  • Lay it out evenly on a parchment (or reusable baking sheet) covered pan
  • Bake for 16 minutes, mixing around halfway through. (Careful not to burn at the end!)
  • Remove from oven and let cool completely before storing it in an airtight container in your cupboard or the fridge. As you transfer it to your container, add in the additional ingredients and shake it up.
  • Snack, scoop, or sprinkle it on everything!

Filed Under: Breakfast, Dessert, Gluten Free, Oil Free, Recipes, Snacks, Uncategorized Tagged With: easy recipe, granola, oil free, ready in 20, vegan breakfast

5 Vegan Easter Treats that will Blow Away Your Bunny Ears

April 9, 2020 By julia

Easter was a huge deal when I was a kidlet.

Painted Easter Eggs, a string to follow that would lead me to the hidden chocolates under the couch and behind pillows, then a big kids Easter Egg hunt all over the forest with one mega, sought after chocolate bunny prize.

Why that doesn’t happen on Easter day anymore as a young at heart adult? I DON’T KNOW. Bring it back, please. When did we all grow up and think we’ve outgrown easter egg hunting? We’re all kids at heart, and that kinda stuff should continue on whether it’s for the new generation of kids, or just for yourself. Because you deserve to be a kid always, and forever.

Anyways… I thought I’d bring some Vegan Easter Treats to you that will complete your weekend  from some of my favourite veganista blogerellas. Hopefully this brings some nostalgia back to your Easter, or at least amps it up with a bit more deliciousness.

Peanut Better Balls  by Oh She Glows

Why I love em’:

  • 7 ingredients
  • Taste like Reeces pieces
  • Finger food heaven

Vegan Chocolate Creme Eggs by It Doesn’t Taste Like Chicken

Why I love em’:

  • Just look at the creamy rainbow falling out of them!
  • They’re just fun.
  • Just like Cabury MINUS the dairy
  • Playful and perfect for making with the kids

Vegan Easter Cookies by Vegan Family Recipes

Why I love em’:

  • They’re coloured with turmeric, beet and matcha powder
  • They’re totally dip-able
  • They’re ready in 20
  • They wake up the creative side, and I’d most def’ be making them with my Grandma if she made a visit this weekend

Cashew Cream Egg by Nest and Glow

Why I love em’:

  • They’re on the healthier side (so we can all eat more)
  • Look how pretty they are!

Vegan Sachertorte by Moi and Mom

Why I love it:

  • A fool proof, dense, chocolate cake that is loved by all every time
  • It’s chocolate heaven
  • It’s ridiculously easy

ok…NOW I’M DROOLING.

Are you?

Here’s a few more Egg-y and Chocolate-y tips:

  1. Check out Pamela Fergusson’s blog post for a dozen things you need to know about eggs (this will enlighten you about the reasons why I steer clear of them…even on Easter)
  2. Ready to eat vegan Easter answers:
  • Sjaaks makes delicious vegan chocolates (even white chocolate!)
  • Vegan Supply online store has a ton of options.
  • Here are some great chocolate egg molds for the kitchen.
  • These No Why No No’s are pretty dang delicious.
  • I’m pretty in love with these Justin’s Peanut Butter Cups.

If you make any of these, tag me and the blogger so we can see your creations!

Happy Easter.

Have you signed up to my bi-weekly emails packed with updates on everything going on, plus tips from yours truly Hooked on Plants loves?

Need help with eating more plants?

80/20 Plants app is where it’s at.

Filed Under: Dessert, Recipes, Uncategorized Tagged With: chocolate easter recipe, chocolate recipe, easter eggs, easter recipes, fun vegan recipes, hooked on plants, plant based chocolate, plant based easter, vegan chocolate, vegan cream eggs, vegan easter, vegan easter eggs, vegan easter recipe, vegan holiday, vegan treats

Meet Amy + her Velvet Underground Hazelnut Brownies

January 7, 2020 By julia

I’m excited to have Amy from Velvet Underground Cafe here this week to write a guest post.
I’m totally in love with all that she’s doing with Velvet Underground (it’s a must-stop when you’re here in Whistler) from the food, to the vibe, to the fun clothes and local product zone. I’ll let her introduce her rad self.
“Hello hooked on plants family!
My name’s Amy and I’m the owner and founder of Velvet Underground in Whistler BC.
We are a plant-based cafe, a second hand and vintage clothing store, and we are obsessed with reducing our environmental footprint on this beautiful planet. We consider ourselves a community, and a movement more than a store.
I grew up on a farm as an “animal lover” that still ate animals!
I even had pet cows and sheep but I just hadn’t made the connection that those same animals I loved I was also eating! It’s a weird feeling to think back to those times and try and understand my mentality around-consuming animal products.
Like many, I thought, it is what we as humans are supposed to eat.
And I get it, in some cultures – in snowy arctic climates – where vegetation is limited, they probably did need to eat meat and animal products, but in this day and age we can walk into any store and buy whatever our heart desires year-round!
I realized that we have the ability to thrive on a plant-based diet, so bit by bit the pennies started dropping.
Another huge deal breaker for me was the environmental impact animal agriculture has on the planet.
That was the first thing that started to really open my mind up to this more conscious way of living. I was interested in the environmental aspect of minimizing the demand of fast fashion and instead consciously choosing second-hand everything in all my shopping habits.
The vegan thing was a natural progression from that.
It was a slow process though, all though I’ve been vegetarian and about 80% vegan for around 5 years I only became fully vegan about 2 years ago, and I haven’t looked back!
This way of life has not only made me feel healthier and more energetic, but also I honestly believe it raises your consciousness to a level I can’t begin to explain.
Through my cafe, I get so much joy from inspiring others to make the change and seeing how stoked they are to learn that they can have everything they would ever want to eat but made VEGAN!
It’s actually so great! 2020, what a time to be vegan!  
So in light of that, I wanted to share this recipe from our cafe. It’s one of my faves because it’s super chocolate-y, and decadent, uses up the nut meal we have as a bi-product from making fresh nut milk, and tastes like a real ‘treat yo-self’ kinda dessert!
Heat it up with berries and coco whip to really pimp it out!”
Check out 80/20 Plants for all the plant eating help.

HAZELNUT BROWNIES

Makes 12 brownies

INGREDIENTS

½ cup (8 tsp) chia blended and mixed with just enough water to make a gel

4 cups nut pulp (we use the leftover hazelnut and almond from our nut milk but you can sub regular almond meal for a similar result)

1 cup (100g) dutch cocoa

1 tsp sea salt

½ tsp baking soda

1 cup (170g) dark chocolate (we use east van roasters couverture dark chocolate)

½ cup of coconut milk

1/2 cup (125g) of coconut oil, melted

2 cups date puree: make this by soaking dried dates in warm water for half an hour or more, then blend

2 tsp vanilla extract

1 cup (170g) chopped hazelnuts

DIRECTIONS

1. Melt the coconut oil and chocolate together separately in a metal bowl over a pot of simmering water

2. Assemble all other ingredients together in a large bowl, then mix in the melted chocolate and coconut oil together

4. Transfer to a 10 x 8 (ish) baking dish tin (lined with baking paper)

5. Bake at 350 F for 50 minutes

6. Let cool and put in the fridge for 30 minutes or overnight so it can easily be cut. Then enjoy!

 

Filed Under: Dessert, Gluten Free, Hooked On People Interviews, Recipes, Snacks, Uncategorized, Veganism

Top 5 mistakes New Vegans Make + New Year’s Party Pizza Recipe | Plants First Nutrition Guest Post

December 29, 2019 By julia

Roslyn Kent AKA Plants First Nutrition: love her.

She loves plants, she’s a holistic nutritionist, she loves to adventure in the mountains, and she’s passionate about the environment, animals, and helping people achieve their most balanced and healthy self in a super informative, fun, approachable way. I have loved connecting with her over the last few years, and am constantly inspired by her deep knowledge and unique way of educating her community.

Plus, she’s now a part of the inaugural Wyld Trybe of Stay Wyld Organics, sharing the benefits of our newly launched medicinal mushrooms! (MORE coming on that in the next post)

She graces us with her knowledge and recipe development skills today.

Enjoy the read and the eats, and don’t forget to give her a follow, share this, tag her (@plantsfirstnutrition) and I.

From the amount of value she puts out to the world, she deserves all the love back to her.

1) Not eating enough calories:

A whole food plant based diet is naturally lower in calories, but typically higher in antioxidants, fiber, vitamins and minerals. This usually means that you can eat much more on a plant based diet compared to a standard American diet. Picture a stomach filled to the brim with vegetables. Now picture instead a stomach with 3 oz of steak and 1 tbsp of oil. The calories may be similar, but the volume is much different. This is a prime example of why you might feel more hungry on a plant based diet, and why it’s so important to not only increase the volume of food you eat, but the variety of food too. While you’ll want most of your daily food intake to come from carbohydrates, including leafy greens, fruit, whole grains, and starchy vegetables, it’s important to add in whole food forms of fat too, including nuts, seeds, nut butters, avocados, etc. as well as plant based protein (legumes, seeds, etc.) These will work to keep you feeling satiated. But the bottom line here is, if you under eat on a plant based diet, as with any diet, you’ll feel fatigued, lethargic, drained, and generally like sh*t. And not surprisingly, I see this a lot among new vegans. The common trend is to replace animal foods with plants, but the quantity on a plate often doesn’t increase. I don’t recommend counting calories on any diet, and especially not on a vegan diet, simply because it’s hard to overdo it, and you should be eating to feel full. If you choose to work with me, we can work together to up your food intake in a way that doesn’t feel like you’re always eating. Or maybe, you do like to eat, and that’s okay with you. We can work out something that fits your lifestyle, but the key here is to ensure sufficiency without filling your diet with processed foods.

2) Cutting out major food groups (without an allergy or sensitivity):

It’s one thing to be vegan. It’s another thing to be vegan, gluten free, lectin free, night-shade free, and nut free. I am not referring to food allergies, but instead the decision to avoid certain foods based on fear mongering and fat diet trends. All whole food plants are healthy, and all whole food plants can be healthfully incorporated into an everyday diet. No, lectins aren’t bad for you. No, a little oil every once in a while won’t kill you. No, gluten isn’t the enemy unless you’re legitimately celiac or sensitive, and no, night shades aren’t an issue unless you have severe inflammation in the body. The emphasis here is on whole food plant based, including all plants (unless sensitivities or allergies are at play) but leaving room for indulgences, vegan meat/dairy alternatives, and treats the other 20% of the time to keep life interesting and your soul happy. A vegan diet is not restrictive, but if you make it so voluntarily, you may run into issues and miss out on a variety of nutrients your body needs to thrive!

3) Eating too much raw food

Despite what you might have been told, vegans don’t just live off of salads. In fact, some vegans might not even be able to properly digest salad, let alone rough raw vegetables such as kale, celery, and carrots. You are what you eat, but even more so, you are what you digest, and if you can’t digest raw food, then why try to eat an abundance of it? Would it not make more sense to eat a variety of whole plant foods that are cooked and easier to digest until you can build up your ability to digest raw foods? Rabbits might eat raw carrots and Gorillas might eat raw leaves, but that doesn’t mean you should eat mostly raw if that’s not something your stomach or your intestines can handle. This will only contribute to indigestion, bloating, gas, and abdominal discomfort in the long run. Work with me to address your initial digestive concerns and we can work you up to a salad eating machine!

4) Not supplementing with the right things

It’s easy to think that a vegan diet is the be all, end all. And while I do in fact believe that it is by far the most healthy, sustainable, and animal friendly ways to live and eat, I do understand that it falls short of a few key nutrients. This isn’t because the plant kingdom is lacking nutrients, but instead, because our toxic world changes the way we digest food and the ability to get certain nutrients from our food. For example, you’ve probably heard that a vegan diet is lacking B12. This is true in a way, but only because B12 is created by bacteria, and the conditions in which we grow food are now so sterile, there’s no opportunity for B12 to proliferate in vegetables. Our guts make a small amount, but not enough to be sufficient for a lifetime. Animal eaters can get B12 from eating animal flesh, but again, the amount has decreased due to antibiotic use and sterilization of the gut—even cows are given B12 shots today to up the concentration of B12 that ends up in the beef on your plate. 

I often hear of first time vegans feeling fantastic after one month of being vegan, but after 4-6 months, they feel fatigued and exhausted, all the time. This is usually due to one of a few things: inability to digest certain foods, food sensitivities, or not supplementing with the right nutrients. Book an appointment with me to determine exactly what nutrients you might need as a new vegan, as this can be a very individual thing! 

5) Eating the same style of meals they did before, but vegan.

You used to eat chicken, vegetables and white rice for dinner as an omnivore? Good luck trying to eat only plain vegetables and white rice instead each night. White bagels and cream cheese every morning for breakfast? Bagels and vegan cream cheese must be a good substitute, no? Or what about just salad with veg, without the chicken. Is that okay? The answer is a bit more complicated than a straight yes or no. The problem with adopting a plant based diet and not diversifying your diet is that you’ll feel, well, blah. The key to feeling energized and vibrant on a vegan diet is to increase the variety of foods you eat (in addition to the volume—see above). We’ve come a long way since meat and potatoes, so to take away meat and simply fail to replace that meat with a variety of plants might take you down the wrong path. The best way to diversify your diet (while still keeping things relatively simple) is to research vegan recipes. Try one new recipe a week, and before you know it you’ll have a laundry list of go-to recipes that you can make throughout the month without any effort. Try to buy at least 15 different vegetables every week at your local grocery store and google recipes that incorporate combinations of those plants. You might be surprised to find that an unexpected meal turns out to be your favourite!

ROSLYN’S SPICY CAULIFLOWER & AVOCADO RANCH PIZZA

SPICY CAULIFLOWER AND AVOCADO RANCH PIZZA
 
Save Print
Creamy, spicy, vegan pizza ready for the party people! The perfect finger food for any day.
Author: Roslyn (Plants First)
Recipe type: snack, new year party snack, appetizer
Serves: 8 slices
Ingredients
  • 2 cups all purpose flour (can swap for GF all purpose)
  • 1 package of instant yeast
  • ½ tsp salt
  • 1 tsp coconut or cane sugar
  • ½ tsp dried basil (optional)
  • ½ tsp dried oregano (optional)
  • 3 tbs olive olive
  • 1 cup hot water from the tap
  • ⅓ cup vegan mayo
  • 1 small ripe avocado
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried dill (can sub for 1-2 tbsp fresh)
  • ½ tsp dried parsley (can sub for 1-2 tbsp fresh)
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 head of cauliflower chopped into small florets
  • ⅓ cup franks hot sauce
  • ½ cup homemade or store bought pizza sauce
  • 3 stalks of green onion, sliced diagonally into thin pieces
Instructions
  1. Preheat the oven to 425 degrees F and place your pizza stone in the oven to heat up.
  2. To make the dough, mix the flour, yeast, salt, sugar, and spices in a large mixing bowl. Add the oil and water and stir with a wooden spoon to combine. When the dough starts to form, use your hands to combine until all the flour is absorbed. Set the bowl aside and cover with a tea towel.
  3. Add the cauliflower florets to a medium sized bowl and add Frank’s hot sauce. Toss to combine. Layer a cookie sheet with parchment paper or a silicon baking mat and add the cauliflower plus extra sauce, spacing it out. Bake at 425 F for 15-18 minutes or until almost cooked (the cauliflower will spend 10 more minutes in the oven later on!). Remove the cauliflower from the oven when finished and bring the heat up to 450 F.
  4. Combine all the avocado ranch sauce ingredients (mayo to syrup) in a high speed blender or food processor and blend until smooth.
  5. To assemble the pizza, place your dough ball on a clean, lightly floured counter space. Use your hands to stretch the dough out from the center. Pick it up and place your fists in the middle, rotating the dough in a circular motion slowly as you stretch it out until it reaches the desired width (approximately 12″).
  6. Carefully remove the pizza stone from the oven* and place onto hot plates on the counter. Lightly fold your dough in half and move it onto the stone, unfolding it once it’s positioned to your liking.
  7. Add the tomato sauce to the base of the pizza and spread around to the edges.
  8. Add the cauliflower pieces and ¾ of the green onion, spacing them out evenly.
  9. Place the pizza in the oven at 450 F and cook for 11-14 minutes or until the edges are browned and the underside is cooked through.
  10. Carefully remove the pizza from the oven and place it back on to the hot plates. Top with generous dollops of the vegan avocado ranch and sprinkle with remaining green onion.
  11. Slice into 8 even pieces and enjoy!
3.5.3226

Making this? Tag @plantsfirstnutrition and @hookedonplants 

Need a guide towards a plant-based lifestyle?  Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Appetizers, Dinner, Holidays, Recipes, Sauces/Dressings Tagged With: avocado pizza, cauliflower avocado pizza, cauliflower pizza, finger food, hooked on plants, pizza, stranger wings, vegan new year eve, vegan new years, vegan pizza, vegan snack

Energizing Orange Pecan Chocolate Mushroom Vegan Fudge

December 17, 2019 By julia

The other day I was flippin’ through my fave mag (Veg News) and luckily came across a drool-effect vegan fudge recipe by Jackie Sobon (Vegan Yack Attack). I say ‘luckily’ because… now you get to bask in the introduction to this decadent, melt-in-your-mouth fudge. I switched it up a bit to create what is seen here: Orange Pecan Chocolate Mushroom Vegan Fudge. It’s a mouthful…of AMAZINGNESS!!!

You can even benefit from eating this delicious dessert-y concoction.

I amped up her fudge recipe by adding in some Stay Wyld Organics medicinal mushroom goodness, and even a scoop of the simplest, cleanest Complement Protein powder.

The protein powder is a fave around here. 4 ingredients, and each one is stated on the front of the biodegradable bag in percentages.

And medicinal mushrooms? Well, they’re adaptogens, and they help bring your body back to homeostasis (in other words, balance everything out and help you deal with daily stressors).

Plus, they’re PACKED to the nines with antioxidants. Chaga especially is an antioxidant powerhouse.

Think of adaptogens as as a calming Grandmother, who brings you back down to earth when craziness hits the fan. If your adrenals are wired, they’ll help slow them down. If you’re immune system is out of wack, they’ll strengthen it up. If your mood swings are as steep as the Eiffel Tower, they’ll do their best to calm them back down to the flat-ness of the Saskatchewan plains kind of level.

Reishi, Lion’s Mane, Cordyceps, Turkey Tail and Chaga… each of them have their special unique beneficial traits. Whether you want more focus, more energy, less anxiety or more immunity, they’ve got you. Today we’re adding Cordyceps to the mix to make this fudge super energizing.

Not only does this fudge bring on plant protien and mushroom benefits… but it also shines for what it doesn’t have.

No dairy: No cream. No butter. No milk.

Yet, it’s still incredibly decadent, creamy, fudge-y and mouth-wateringly heavenly.


Orange Pecan Mushroom Fudge - Adapted from Vegan Yack Attack
 
Save Print
Prep time
1 hour 15 mins
Cook time
8 mins
Total time
1 hour 23 mins
 
A vegan, melt-in-your-mouth fudge with adaptogenic medicinal mushrooms! An energizing and delicious gift for the holidays, to your loved ones... or yourself!!
Author: Jules
Recipe type: dessert, holidays
Ingredients
  • 4 cups vegan dark chocolate chips
  • ¼ cup vegan butter
  • 1 cup full fat coconut milk (the solid taken from the coconut milk can)
  • ⅓ cup maple syrup
  • 1 teaspoon orange extract (peppermint would be great too!)
  • 2-4 tsp Stay Wyld Cordyceps powder 
  • ¾ cup dried cranberries (save ¼ for the topping)
  • ¾ cup pecans, chopped (save ¼ for the topping)
  • 2 tbsp orange zest (half for the topping)
  • 1 tsp sea salt
Instructions
  1. Lightly greece an 8 x 8 baking dish with butter or coconut oil.
  2. Fill medium sized pot with 2-3 inches of water, and warm it up over medium heat.
  3. Create a double boiler by placing a steel or glass bowl over the pot.
  4. Add chocolate chips, coconut milk, maple syrup, vegan butter and orange extract.
  5. Whisk occasionally until smooth (about 5-8 minutes)
  6. Add the mushroom powder, whisk until smooth.
  7. Remove the bowl from the heat and fold in ½ cup cranberries, ½ cup pecans, 1 tbsp orange zest.
  8. Pour fudge mixture into the prepared baking dish (spread evenly)
  9. Sprinkle the toppings on there (1/24 cup each of cranberries and pecans, 1 tbsp orange zest, sea salt)
  10. Place in the fridge for 1 hour before serving.
  11. Chop it up and enjoy (place chunks in mason jars for an amazing Christmas present)
3.5.3226

If you make this tag: @hookedonplants @vegnews @veganyackattack @staywyldorganics @lovecomplement on instagram so we can see!

… and if you want more:

Try @8020plants plant-based coaching and transition app.

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge E-book

Filed Under: Dessert, Gluten Free, Holidays, Recipes, Snacks, Uncategorized Tagged With: adaptogenic dessert, christmas fudge, four sigmatic, four sigmatic recipe, fudge, hooked on plants, orange chocolate, pecan orange fudge, plant based dessert, vegan chocolate, vegan dessert, vegan fudge

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WELCOME

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Vegan Adventure Retreats

It starts with 3 steps: 1) ditch the processed. 2 It starts with 3 steps:

1) ditch the processed.
2) ditch animal products.
3) add in as many whole plant foods as you can and want.

It’s about abundance. 
Not deprivation.

It’s about progress.
Not perfection.

The more whole foods you add it, the easier it is to crowd out the processed. 

Keep it diverse.
Your gut will thank you. 

What do you struggle with the most when it comes to nutrition/eating?

Confusion? Time? Cost? Don’t like to cook? Getting enough protein? Do tell…

#Nutrition #veganfood #plantpower #plantbasedfood
Randomness in life. Diversity on the plate. And ye Randomness in life. Diversity on the plate. And yes—dance breaks. All equally essential.

The more your plate looks like a rainbow, the better. 🌈

What’s the last random plant you ate?

Every time you bring a new fruit, veggie, grain, legume, tuber, seed, or nut to the table, your microbes throw a little party.

Keep it fresh, keep it varied, throw a plant party for your biome—and let those microbes flourish & help you thrive.

#microbiome #plantbased #plantparty #veganfood #nutrition
Eat yo’ greens 🥬 the easy way: scoop, stir, d Eat yo’ greens 🥬 the easy way: scoop, stir, done.

✨ Just 5 power players makes it potent :
🥦 Broccoli sprouts = sulforaphane cancer fighting superstar
🌱 Barley grass = chlorophyll-rich, alkalizing + immunity booster 
🌊 Spirulina = max protein + B vitamins
🌿 Moringa = antioxidants + minerals
🥬 Spinach = fibre + iron

So potent because it’s only the good stuff and lots of each → no fillers, just max nutrition.

Add it to anything: smoothies, oats, coffee, pancakes, nut butter, even plain water.

👉 What would you throw it into?

I get mine at lovecomplement.com 

👉 code Hookedonplants = 10% off 🌱

Biodegradable bags + 3rd-party tested + every purchase plants trees ✅

Been using Complement for 6(!) years and my daily doses are:
⭐️ Essential (never skip a day)
⭐️ Omega-3s (microalgae)
⭐️ Gut Nurture (prebiotics + postbiotics)
⭐️ Clean Protein (the cleanest you’ll find)
⭐️ Creatine (strength + hormones + brain + bone health)
⭐️Daily Greens pow

Easy extra mega nutrients made easy = my jam.
You? 

#dailygreens #greenspowder #eatyourgreens 

@andeehelleman behind the lens 💕
📌 Save this for dinner later: Miso Dressing wit 📌 Save this for dinner later:
Miso Dressing with Benefits + Tamari Maple Tofu recipes below ⬇️

Plants have all the protein you need.

This plate not only has 40g of protein, but also comes with 20g of fibre, a whole lot of micronutrients and antioxidants, no cholesterol or saturated fat, and all from 🌱 

Plant party 🎉 

Protein-packed, whole food, plate of goodness ⤵️

🌱 Red lentils & quinoa with Miso Dressing with Benefits (recipe below)
🌱 Tamari Maple Dijon baked tofu (recipe below)
🌱 BBQ’d zucchini & mushrooms
🌱 Mega salad with almond feta
🌱 1 tsp sesame seeds
🌱 Sriracha drizzle

🥗 Miso Dressing with Benefits

✔️ 2 tbsp miso paste
✔️ ¼ cup nutritional yeast
✔️ 1 tbsp Bragg’s liquid aminos
✔️ 1 tbsp Dijon mustard
✔️ 1 can white beans
✔️ Juice of 1 lemon
✔️ 1 tsp maple syrup
✔️ ¼ cup pickle juice
✔️ 1 garlic clove
✔️ 2 tbsp Complement Protein
✔️ 1 tbsp Stay Wyld mushroom powder

⸻

🍽 Tamari Maple Dijon Baked Tofu

✔️ 1 block firm tofu, pressed & cubed
✔️ ¼ cup Dijon mustard
✔️ 1 tbsp maple syrup
✔️ ¼ cup tamari
✔️ 1 tsp garlic powder
✔️ 1 tbsp cornstarch (for crispier cubes)

👉 Whisk Dijon, maple syrup, tamari & garlic. Toss tofu in the sauce (marinate if you have time, or coat quickly if not). Sprinkle in cornstarch and toss again. Spread on a lined baking sheet and bake at 375°F (190°C) for 20 minutes, flipping halfway, until golden.

PS: Use hookedonplants for a discount at @staywyldorganics + @complement 🌱

#VeganProtein #PlantPowered #ProteinPacked #VeganDinner #PlantBasedRecipes #WholeFoodVegan #VeganStrength #VeganForTheWin #ProteinFromPlants #HealthyVeganEats #FuelledByPlants #PlantBasedProtein #VeganNutrition
‘Sup dawgs. Couple of rescues living it up. ‘Sup dawgs. 

Couple of rescues living it up. 

@kahunapaddleboards @hookedonplants @virchewdogs
Who wants a cat?! 🐈‍⬛ Adopt Turnip & Parsn Who wants a cat?! 🐈‍⬛ 
Adopt Turnip & Parsnip :) 

Check out their bios on @whistlerwag website under Adoptables. 

Why buy when you can rescue these cuties !? 

Did you know when you work with us (Team Longmuir Murray @living.in.whistler - to find or sell your home in Whistler, a part of our closing gift alwayyyys is a donation to @whistlerwag ❤️ 

Who here is ALSO quite obsessed with all animals? 

#animalrescue #whistleranimals #adopt #catrescue
Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
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