General Recipes

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Servings: 50 chips

This is a super fun recipe! My family loves these thin, crispy, and irresistible zucchini chips, even my picky eaters can’t stop munching. If you have a bounty of zucchini and is running out of idea on what to do with them, then these oven-baked zucchini chips is a great and fun way to use them up. All you need are three ingredients; zucchini, olive oil, and salt. The secret to success is to not over-season the zucchini slices, or they will be overly salty! So, begin with a little sprinkle of salt each. Anyway, you can always adjust and add more later if needed.

Beware, these zucchini chips are addicting! Good thing because they are way healthier than chips. Just don’t finish everything in a single sitting! LOL.

INGREDIENTS

2 tbsp olive oil

1 large zucchini

Kosher salt

How to make Easy Oven-Baked Zucchini Chips

Step 1: Prepare the oven. Preheat it to 225 degrees F. With silicone baking mats or parchment paper, line two large baking sheets.

Step 2: On a mandolin, slice the zucchini. On a sheet of paper towels, place the zucchini slices. Top them with another paper towel and press to draw out the liquid.

Step 3: On the prepared baking sheet, tightly line up the slices of zucchini in an even layer, ensuring the slices are not overlapping.

Step 4: Pour the olive oil into a small bowl. Brush each zucchini slice with this using a pastry brush. Then, throughout the baking sheet, sprinkle just enough salt. Make sure not to over-season the zucchini slices.

Step 5: Place the baking sheet in the preheated oven and bake the zucchini slices for about 2 hours or so until they begin to brown.

Step 6: Remove from the oven when done and allow the zucchini chips to cool before serving. You can store these zucchini chips in an airtight container for up to 3 days.

NUTRITION INFORMATION:

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3

Spice up your weeknight dinner with this spicy tofu with luscious creamy coconut sauce. This is a great way to use up leftover coconut milk.

Ingredients

Tofu:

2 tbsp canola or vegetable oil, any neutral oil works

1 tsp kosher salt

20 to 22 oz. super firm or firm tofu

Sauce:

1 c. full-fat canned coconut milk

1 c. thinly sliced shallots

2 tbsp minced ginger

2 tbsp coconut oil, can sub with any oil

3 to 5 tbsp sambal oelek

1 tsp ground coriander, optional

4 tsp red curry paste

1 1/2 tsp coconut or brown sugar

1 1/2 tsp kosher salt

HOW TO MAKE SPICY TOFU WITH CREAMY COCONUT SAUCE

Tofu:

Step 1: Make sure to par the tofu dry with a towel if it has been sitting in a lot of liquid before slicing it into inch cubes.

Step 2: Heat 2 tbsp oil in a large non-stick pan over medium-high heat. Place the pieces of tofu in the pan. You can cook them in batches if needed. Over the tofu, sprinkle 1/4 tsp salt.

Step 3: Pan-fry the tofu for about 3 minutes until the bottom side is golden brown. Turn the pieces of tofu over and continue to cook until golden brown. Over the tofu, sprinkle another 1/4 tsp salt. Make sure to sprinkle the tofu with salt each time you flip them (total of 1 tsp kosher salt).

Step 4: Turn the heat off once you have finished frying at least 4 sides of the tofu.

Sauce:

Step 5: In a large skillet, heat 2 tbsp coconut oil over medium to medium-low heat. Once the oil is hot, add the shallots to the skillet and cook for about 4 to 5 minutes, stirring often to keep the shallots from burning. Then, add the minced garlic and continue to cook for another 30 seconds to a minute or until aromatic.

Step 6: To the pan, add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar. Adjust the heat to medium-high heat and simmer everything for about 3 to 4 minutes.

Step 7: Turn the heat off and return the fried tofu to the pan. Toss to coat.

Step 8: To a serving dish, transfer the tofu and serve garnished with scallions, red pepper flakes, and toasted sesame seeds. Enjoy this with jasmine rice and your preferred veggies on the side.

Nutrition Facts:

Serving: 1serving | Calories: 568kcal | Carbohydrates: 20g | Protein: 24.4g | Fat: 45g | Saturated Fat: 30.6g | Sodium: 1655mg | Fiber: 5g | Sugar: 11g

Nothing is more comforting than a big bowl of pasta! This is a fantastic vegan version of our favourite classic Italian meat sauce. It’s hearty, very satisfying, and super easy to whip up.

Ingredients

2 large carrots, peeled & diced

1/4 c. extra virgin olive oil

sea salt

2 large celery ribs, diced

1 large sweet onion, diced

1/2 c. raw cashews

4-5 cloves garlic, minced

42 ounces canned tomatoes (crushed or crushed/diced mix)

1 tsp dried thyme

1.5 c. cooked green or brown lentils (1 can drain)

1.5 c. cooked chickpeas (1 can drain)

1 pound long cut dry pasta, like linguini or spaghetti

1 tsp dried oregano

1/4 tsp red pepper flake, for mild spice, optional

How to make Pasta with Vegan Bolognese-Style Sauce

Step 1: Cook the pasta in a large pot of boiling salted water. When done, drain, keeping a half cup of the pasta water.

Step 2: In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion, carrot, celery, and a tsp of salt to the pot. Saute for about 8 minutes until the veggies have softened. Add the garlic along with the pepper flakes and cook for a couple of minutes more.

Step 3: To the pot, add the tomatoes, oregano, thyme, and 2 tsp salt. Bring everything to a rolling simmer, then adjust the heat to medium-low or low. Cover the pot partially and gently simmer the mixture for 20 minutes or so, stirring often.

Step 4: To a mixing bowl, add the chickpeas and lentils. Mash the chickpeas and lentils with a potato masher, pastry cutter, or fork until you have a coarse mixture. Add this to the sauce once the sauce has simmered and continue to cook for additional 10 minutes.

Step 5: To make the cream, combine the cashews with half a cup of water. For this, you can use about 3/4 to 1 cup of your preferred cream. Turn off the heat once the sauce is done. Stir the cream in when the sauce is no longer bubbling. To taste, season with salt. Simmer the sauce again for about 5 to 10 minutes more, then toss in the pasta.

PREP TIME: 10 MINS | TOTAL TIME: 10 MINS | YIELD: 22 – 24 ENERGY BALLS

This is another no-bake treat like no other! It’s made with protein powder, and each ball contains 6 grams of protein! All you need to whip this up is five ingredients minus the salt. Mix everything, shape into balls, and keep in the fridge to firm. This recipe yield about 22 to 24 energy balls. You can double or triple this recipe easily if needed. If you need a quick, filling, and healthy snack, these no-bake energy balls are perfect! You can even have these protein energy balls for breakfast or dessert. Feel free to use whatever protein powder you like. You can even use a combination of your favourite protein powder like half vanilla and half chocolate protein powder.

Ingredients

1 1/3 c. old fashioned oats (rolled oats)

1/2 c. honey

1/2 c. vanilla protein powder

1 1/2 c. no-stir creamy peanut butter

1/2 c. mini dark chocolate chips

1/8 tsp salt

How to make No-Bake Energy Balls

Step 1: In a mixing bowl, add the no-stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips. Mix using a rubber spatula until the batter is combined.

Step 2: Scoop or spoon the batter onto a wax paper-covered cookie sheet. You can use a mini cookie scoop or spoon for this, just make sure that the ball is around 1 inch in size.

Step 3: Using your hands, roll the energy balls to form the shape.

Step 4: Keep the energy bites in the fridge for at least an hour or until they hardened. Then, transfer them to a Ziploc bag and store them in the freezer.

Notes:

For this recipe, you can use your preferred protein powder. You can use vanilla or chocolate protein powder or a mixture of both.

You can make around 22 to 24 good-sized energy bites with this recipe, and each ball contains 6 grams of protein.

Nutrition Facts:

YIELD: 24, SERVING SIZE: 1
Amount Per Serving: CALORIES: 160TOTAL FAT: 9gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 1mgSODIUM: 92mgCARBOHYDRATES: 15gFIBER: 2gSUGAR: 9gPROTEIN: 6g

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 8

Enjoy the very best, super moist, and flavorful chocolate chip banana bread whenever with this easy recipe. Everyone loves banana bread. Some want it plain, a lot want their banana bread with chocolate chips and others with raisins or nuts or both. This recipe has butter, oil, and sour cream. This helps the bread become moist. I had an issue in the past getting the centre completely done. I found that covering the bread with aluminium foil halfway through baking is the key. If you want to make banana muffins, just bake the batter in muffin tin/s.

Ingredients

1/4 c. Oil

4 tbsp Butter

1 c. Sugar

2 eggs

1 tsp Vanilla

1 3/4 c. Flour

1/4 c. Sour Cream

1 tsp Baking Soda

3 Ripe Bananas

3/4 c. Mini Chocolate Chips

1/2 tsp Salt

How to make Chocolate Chip Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cream the butter, oil, and sugar in a large bowl for about 3 minutes. Then, add the eggs along with the vanilla, bananas, and sour cream. Mix well until blended. Add the flour, baking soda, and salt. Mix well until incorporated, then fold in half a cup of mini chocolate chips.

Step 3: Into a greased 8.5 x 4.5 x 2.75-inch loaf pan, pour the batter and sprinkle with the rest of the 1/4 cup mini chocolate chips. On top, sprinkle with a tbsp sugar.

Step 4: Place the pan in the preheated oven and bake the loaf for about 45 to 55 minutes or until a toothpick inserted in the centre of the bread comes out clean. Halfway through cooking, cover the bread with foil to prevent burning.

Step 5: Remove from the oven when done and allow the bread to cool for about 15 minutes. Slice and serve. You can freeze this banana bread if desired.

Nutrition Facts:

Amount Per Serving: Calories 459, Calories from Fat 162, Fat 18g28%, Saturated Fat 7g44%, Cholesterol 61mg20%, Sodium 365mg16%, Potassium 218mg6%, Carbohydrates 68g23%, Fiber 2g8%, Sugar 41g46%, Protein 5g10%, Vitamin A 325IU7%, Vitamin C 3.9mg5%, Calcium 44mg4%, Iron 1.8mg10%

Prep Time: 10 mins | Cook Time: 6 hrs 0 min | Total Time: 6 hrs 10 min | Servings: 6

Melt-in-your-mouth barbacoa beef is perfect for your favourite Mexican dishes such as tacos, burritos, enchiladas, and more! The beef is cooked slow and low in savoury spices until easily shredded with a fork.

Mexican dishes are one of the most amazing dishes in the world! They have a wonderful fusion of flavours that burst in our mouths. I love Mexican food that I can eat for breakfast, lunch, and dinner. I have my favourites, and this Barbacoa beef is on the top of my list. It pairs perfectly with all my homemade Mexican dishes. I can serve this over rice, in burritos, enchiladas, tacos, and a lot more. I guarantee that you’ll drool just by the aroma of this barbacoa beef!

Ingredients

1 small white or yellow onion chopped

2 ½ – 3 lbs beef chuck roast

2 tbsp minced garlic

3 tbsp apple cider vinegar

3 chipotle peppers – roughly chopped

½ c. water – or beef broth

juice of 1 lime – (2-3 tbsp)

4 tsp ground cumin

¼ tsp ground cloves – (optional)

2 tsp dried oregano

optional: red onion, cilantro, and lime wedges for topping

1 tsp salt – (or to taste)

1 tsp black pepper – (or to taste)

How to make Slow Cooker Barbacoa Beef

Step 1: In a greased slow cooker, place the chuck roast. Combine the vinegar, garlic, chipotle peppers, lime juice, beef broth, cumin, oregano, cloves, and salt and pepper until mixed. Pour this over the roast.

Step 2: Put the lid on and set to cook for 4 to 5 hours on high or 6 to 8 hours on low.

Step 3: Using two forks, shred the roast.

Step 4: Serve the beef right away with your preferred side sides or freeze. If freezing, thaw before serving.

Note:

This Barbacoa Beef is great in tacos, enchiladas, burritos, salads, and more!

Nutrition Facts:

Calories: 778 kcal, Carbohydrates: 5 g, Protein: 81 g, Fat: 48 g, Saturated Fat: 21 g, Trans Fat: 3 g, Cholesterol: 287 mg, Sodium: 806 mg, Potassium: 1454 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 73 IU, Vitamin C: 2 mg, Calcium: 95 mg, Iron: 10 mg

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Servings: 8

Melt-in-your-mouth beef with creamy mushroom gravy. This recipe is super easy to throw together either in the oven or slow cooker. Everyone needs a chuck roast in their life, and this creamy mushroom beef chuck roast is everything!

Ingredients

1 tbsp olive oil

5 lbs chuck roast

1 large yellow onion, chopped

(1) 454 g. package of white or cremini mushrooms

(1) 1 oz. package dry onion soup mix

1 ¼ c. water

(2) 10.75 oz. can of cream of mushroom soup

How to make Creamy Mushroom Beef Chuck Roast

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: heat the olive oil in a skillet or Dutch oven over medium heat. Once the oil is hot, add the chuck roast in the skillet and cook all sides until brown. Put the chuck roast into the Dutch oven or lidded roaster. Around the roast, add the mushrooms and onions.

Step 3: Combine the soups and water until smooth, then pour this over the chuck roast.

Step 4: Cover roaster/Dutch oven and put in the preheated oven. Cook the roast for about 20 minutes. Adjust the oven temperature to 325 degrees F and continue to cook the roast for 4 to 5 hours until pull-apart tender.

Step 5: To make the gravy, mix the mushrooms, onions, and drippings. Pour this over the beef and serve. Enjoy!

Slow Cooker Instructions:

Step 1: Heat the olive oil in a skillet over medium heat. Place the chuck roast in the skillet once the oil is hot and cook until all sides are brown. Transfer the roast into a slow cooker and add the mushrooms and onion around it.

Step 2: Pour the mixed soups and water over the roast. Put the lid on and set to cook on low for 8 to 10 hours until the roast is pull-apart tender.

Step 3: Transfer the beef to a plate and pour the gravy (whisked mushrooms, onions, and drippings) over. Enjoy!

Nutrition Facts:

Serving: 8g, Calories: 781kcal, Carbohydrates: 13g, Protein: 77g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 273mg, Sodium: 1794mg, Potassium: 1419mg, Sugar: 2g, Vitamin A: 50IU, Vitamin C: 0.7mg, Calcium: 92mg, Iron: 8.4mg

PREP TIME: 20 MINS | COOK TIME: 16 MINS | TOTAL TIME: 36 MINS | SERVINGS: 18 Muffins

No more wasting bananas with this simple recipe. These coffee cake banana bread muffins are super moist topped with a buttery crumb topping and drizzled with a creamy vanilla glaze! Always a huge hit and excellent to serve any time!

INGREDIENTS

Crumb topping:

1 tsp ground cinnamon

1/2 c. brown sugar, packed

1 c. all-purpose flour

6 tbsp butter, melted (if hot, cool before using)

Muffins:

2 Eggs

3 overripe bananas, mashed

1 tsp ground cinnamon

2/3 c. granulated sugar

1/3 c. vegetable oil

1 1/2 c. all-purpose flour

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

Glaze:

1 tbsp cream or milk

1/2 tsp vanilla extract

1/2 c. powdered sugar

How to make Coffee Cake Banana Bread Muffins

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using muffin liners, line the muffin pans and set them aside.

Step 2: To make the crumb topping, combine the butter, brown sugar, and cinnamon in a medium-sized bowl. Add the flour and mix until blended and the mixture is mushy. Keep mixing with a fork until the mixture is crumbly. Break to pieces any large clumps as needed. Set aside.

Step 3: For the muffins, combine the bananas, sugar, cinnamon, and salt in a large bowl. Add the oil, eggs, and vanilla extract. Mix well. Now, add the flour and baking soda and whisk gently until blended. Make sure to not overmix the batter.

Step 4: Into the muffin pan, scoop the batter filling the cups about 2/3 full.

Step 5: To completely cover the tops, top each muffin with enough crumb topping, pressing gently as you go.

Step 6: Place the muffins in the preheated oven and bake for about 15 to 16 minutes or until a toothpick inserted in the centre of the muffin comes out clean.

Step 7: Remove from the pan and allow the muffins to cool in the pan for about 5 minutes before you transfer them to a wire rack to cool completely.

Step 8:To make the glaze, combine the powdered sugar, cream/milk, and vanilla extract in a small bowl. You can add a splash of cream/milk if the glaze turned out too thick.

Step 9: Once the muffins are cooled, drizzle the glaze over.

PREP TIME: 15 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 5 MINS

Moist, perfectly sweet, and delicious banana crumb coffee cake that’s excellent for breakfast, brunch, dessert, even for an afternoon snack. This is my favourite cake for simple occasions. Easy to whip up and perfect for everybody!

Ingredients

Crumb Layers:

1 teaspoon ground cinnamon

½ c. cold unsalted butter (8 tbsp), cut into small cubes I use vegan butter to keep this dairy-free

1 c. packed light brown sugar

½ c. granulated sugar

1 c. all-purpose flour (gradually add more by the tablespoon if needed)

Cake:

½ c. unsalted butter, softened to room temperature again, use vegan butter for a dairy-free option

2 c. all-purpose flour

3 ripe bananas, peeled and mashed

1 teaspoon ground cinnamon

1 teaspoon salt

2 large eggs

3 teaspoons baking powder

1 c. granulated sugar

1 c. almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)

1 teaspoon vanilla

Glaze (optional):

1-2 tablespoons almond milk

1 c. powdered sugar

How to make Banana Crumb Coffee Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or cooking spray, grease a 9 x 13-inch baking dish and set it aside.

Step 2: Crumble the cold butter cubes, flour, sugars, and cinnamon in a large bowl using your hands or two forks until you have a crumbly topping. Set aside.

Step 3: Whisk the flour, baking powder, cinnamon, and salt in a large bowl and set aside.

Step 4: Place the softened butter in a stand mixer. Beat for about 2 minutes on medium speed until creamy. Add the sugar and beat for a minute more until well blended. Now, add the eggs followed by the vanilla, and mashed bananas. Mix until just combined.

Step 5: Adjust the mixer speed to low. Add the milk alternately with the flour until the ingredients are mixed.

Step 6: Into the prepared baking dish, pour half of the cake mixture and top with ⅓ – ¼ of the crumb mixture. On top, pour the rest of the cake mixture and top with the rest of the crumb topping. Place in the preheated oven and bake for about 50 to 55 minutes or until the toothpick inserted in the centre of the cake comes out clean.

Step 7: In a small bowl, place the powdered sugar and 1 tbsp milk. To make the optional glaze, whisk until you reached your preferred consistency. You can add more milk if needed.

Step 8: Allow the cake to cool for about 5 to 10 minutes at room temperature. On top of the warm cake, drizzle the glaze.

Step 9: Slice and serve. Enjoy!

Notes:

Feel free to make this cake a day in advance and store it in an airtight container.

Place the cake in a freezer-safe container and freeze it for a month. Before serving, thaw the cake completely at room temperature.

For the dairy-free cake, you can use vegan and almond milk.

For the crumb topping, make sure to use cold butter sliced into small cubes.

Prep Time: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins | Servings: 2 Loaves

Everyone loves a slice of classic banana bread, and this recipe has been my go-to whenever I find myself craving some good old banana bread. This bread is a crossover between quick bread and coffee cake because of the sweet crumb topping. This moist, perfectly sweet, and delicious coffee cake banana bread is perfect for an everyday treat!

Ingredients

Bread:

1/2 c. butter, softened

3-4 medium or large bananas

1 1/2 teaspoons vanilla extract

2 tablespoons brown sugar

3/4 teaspoon ground cinnamon

1 c. sugar

2 c. all-purpose flour

2 Eggs

1 teaspoon baking soda

2 tablespoons sour cream or Greek yogurt

1/4 teaspoon salt

Crumb Topping:

1 c. brown sugar

1 c. flour

6 tablespoons butter, cold

1 teaspoon cinnamon

How to make Coffee Cake Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Grab two 8 x 4-inch pans. Grease and set aside.

Step 2: Mas the bananas in a small bowl with brown sugar, vanilla extract, and ground cinnamon.

Step 3: Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs and mix well until well blended.

Step 4: Sift the flour, baking soda, and salt into the wet ingredients. Mix well until just blended, then stir in the sour cream. Add the mashed bananas and mix well.

Crumb Topping:

Step 5: Mix the cinnamon, flour, and brown sugar. Using a pastry cutter, cut in the butter and mix well until you have a topping that resembles coarse crumbs. Evenly sprinkle the coating on the batter in both pans.

Step 6: Place the pans in the preheated oven and bake the batter for about 35 to 40 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Step 7: Remove the pans from the oven and let the loaves cool for about 10 minutes before moving them to a wire cooling rack.

Step 8: Slice and serve. Enjoy!