Friday night snacks brought to you by these ROASTED TOMATO AND FETA CROSTINIS 🍅🥖🧀 featuring the easiest roasted tomato spread that’s perfect to use-up any tomatoes that are about to go bad... you’ll end up with a spread so yum in fact-you’ll eat it by the spoonful! 🥄 Grab the delicious deets below 👇🏼👇🏼 3 cups of cherry tomatoes 3 Tbsp of olive oil (divided) 3 cloves of garlic, finely minced 2 Tbsp of raw honey 2 Tbsp of balsamic vinegar sea salt & pepper to taste ~1/4 tsp each Instructions 🌟🌟🌟🌟🌟 Preheat your oven to 400F and line a baking sheet with parchment paper. Place the tomatoes in a bowl and drizzle 2 tablespoons of extra virgin olive oil, sea salt and pepper, toss well to coat. Move the tomatoes to the baking sheet & place them in a single layer for even-roasting, do not stack them on top of each other. Bake for ~20-25 mins or until brown and juices are flowing. Bring a sauce pan to medium/high heat and add the remaining 1 tbsp of olive oil & the minced garlic. Stir often b/c garlic burns easily and after 1-2 mins add the tomatoes & use a potato masher or wooden spoon to crush them. Add the honey and balsamic. Stir & taste test. Lower the heat & allow them to simmer for ~12-15 mins & they will thicken nicely. Once cooled- I served the sauce on crostinis topped with creamy goat feta & basil. #vegetarianfood #tomatolove What’s happening on the blog this weekend⁉️ 🌟An IG Live Cooking Segment this Saturday at 11:00 AM EST with @castrawberries 🍓🍓 so grab a cup of coffee or a mimosa and pls join me tomorrow!☕️🍹 🌟A brand NEW pasta recipe to transition into cooler weather.. you will love! Hope you're having a great night, friends!👋🏻✨

Throwback Thursday because, Curry Season! 🍛If you like my green or yellow curry recipes (both are up on the blog! 📝 ); this CREAMY THAI RED CURRY🍚🌶🥦 is the best place to reconnect with your vegetable drawer. I am obsessed with this creamy, soup like-curry with a side of fluffy coconut rice. Grab the recipe deets below!👇🏼👇🏼#vegetarianfood #saladlove 3-4 tablespoons of red curry paste 🥄 highly recommend Maesri or @thaikitchen! 2 tablespoons of fresh lime juice 1 kafir lime leaf🍃 highly recommended 👌🏼 1 + 1/2 cans (14 oz each) of coconut milk highly recommend @chasorganics ⭐️OR 2 cans for milder curry 1 Tbsp freshly grated ginger💥 1/2 Tbsp coconut sugar or agave 2 green onions, thinly sliced 2 small shallots, minced 2-3 cloves fresh garlic, minced A handful of freshly chopped cilantro 🌿 2 cups broccoli florets or broccolini 1 cup of thinly sliced carrots 🥕 2 cups of sliced baby bok choy 🥬 1 cup chopped red bell peppers 🌶 Instructions 🌟🌟🌟🌟🌟 In a soup pot at medium/high heat add 👉🏻 ALL the veggies, red curry paste and coconut milk and mix well. Simmer for 5-10 mins or until tender. Throw in: lime juice, ginger, coconut sugar, and fresh cilantro! 🍃👌🏼⭐️ Add your favorite protein 👉🏻 I recommend grilled tofu, shrimp or chicken! (optional) serve over basmati or brown rice or garlicky quinoa! Hope you're having a great evening, friends!👋🏻✨xx

Happy Wednesday! This CHOPPED HOUSE SALAD 🍅🥬🥗 with a Greek vinaigrette is almost a daily occurrence around here and I’m not mad about it. It’s sort of a half & half; half pantry ingredients like olives, feta and chickpeas or canned beans. Half fresh ingredients like tomatoes, cucumber, herbs, etc. It’s one of those super forgiving and versatile salads where if you don’t have something- you can add whatever you have and it just works. Check out my substitution ideas and SAVE the recipe deets below👇🏼👇🏼#vegetarianfood #saladlove My Classic Greek Vinaigrette 🌟🌟🌟🌟🌟 3/4 cup of good quality virgin olive oil 1/4 cup white wine vinegar 1 tablespoon fresh lemon juice 🍋 1 teaspoon of dried oregano 1/2 teaspoon garlic salt🧂 1/2 teaspoon finely minced garlic 1 teaspoon of dried parsley🌿 1/2 teaspoon ground pepper 1-2 teaspoons of raw honey or agave 🍯 3 tablespoons of crumbled goat feta 👌🏼 You can also add 🌟🌟🌟🌟🌟 chopped artichoke hearts chopped fresh red or green bell peppers OR grilled, roasted red peppers pickled red onions kidney or white beans lentils farro Hope you're having a great night, friends!👋🏻✨

Enjoy the little things, for one day you may look back and realize they were the big things.🍂 -Robert Brault 2020 has been one of lessons and learnings. But as I always tell myself: there’s always, always, always something to be grateful for. To experience joy, you first need to find gratitude.💛💛 #Thanksgiving #TheyCallMeMama

Shared this Fall CHICKPEA, SHAVED BRUSSELS, PEAR & HONEY CRISP APPLE SALAD 🥬🍎🍃🍋 on my stories yesterday and it’s perfect for Thanksgiving, Sunday meal prep, and beyond. Shaved brussels plus apple and pear bits add so much texture and crunch to your salads, you’re going to love! Grab the easy recipe deets below👇🏼👇🏼#vegetarianfood #saladlove Ingredients 🌟🌟🌟🌟🌟 2 15-ounce cans of chickpeas, drained and rinsed 2 cups of chopped apples of your choice (peel on) 1 cup of chopped pears (peel on) 1 bag of shaved brussels 1 cup of cannellini beans (optional) 1/2 cup chopped, pickled red onions 2 tablespoons finely chopped chives 3/4 cup walnuts or candied pecans 3 tbsp of crumbled goat feta (optional) A handful of chopped, fresh parsley🌿 Cider Vinaigrette ✨ 4 tbsp of extra virgin olive oil 2 tbsp of fresh lemon juice 2 tbsp apple cider vinegar 2 garlic cloves, finely minced 2 teaspoons of dijon mustard 1.5 tablespoons of raw honey 🍯 sea salt, oregano, fresh black pepper & sumac to taste. I highly recommend about 1/2 tsp each of sumac and oregano Instructions 🌟🌟🌟🌟🌟 Place all the salad ingredients into a large bowl and mix. Whisk all the vinaigrette ingredients together and pour over salad bowl. Give it another good toss and immediately. Or, you can refrigerate and enjoy it cold. Keeps well in the fridge for ~3-4 days. Happy Canadian Thanksgiving to everyone celebrating this weekend! 👋🏻✨

When in doubt, always reach for pasta! Rainy days bring this hearty bowl of TORTELLINI ALLA VODKA w/ Garlicky Spinach + Chili Olive Oil! 🌶🍝🍃grab the delicious deets below and FULL recipe link in bio👆🏼👆🏼#vegetarianfood #pastalove Loving your requests for all things tortellini; including tortellini soup!!🍲 I’m on it and hope to share something cozy + comforting later this month! In the meantime, this classic little dish made with healthier ingredients is all I want for dinner. Instructions 🌟🌟🌟🌟🌟 Drop frozen pasta into boiling water for ~7 minutes. Bring a saucepan to medium heat and add the chili olive oil and the cooked, but drained tortellini. In a salad bowl, toss ~2 cups of organic baby spinach with 1-2 tbsp of extra virgin olive oil, 1/4 tsp of sea salt, and 2-3 finely minced garlic cloves. When well mixed, throw on top of the pasta and sauté everything together. Add your favorite sauce. Throw a handful of crumbled feta, sprinkle some chili oil/ chili flakes and transfer to individual bowls. Dinner in 20 mins!💁🏻‍♀️🙃✨ LINKING my allá vodka sauce recipe in my bio, super easy and so much flavor! Rich and creamy, but dairy-free.💥 Hope you're having a great evening, friends!👋🏻✨xx

NEW! Quick dinner wins brought to you by a spin on the quintessential classic: honey paprika seasoned LEMON DILL SALMON FILLETS over a bed of peppery arugula and avocado slices with sumac. I used @highlinercanada Signature Cuts Salmon Fillets which are super convenient and I love that they're wild caught, individually frozen, and packed with Omega 3's! All good things and right up my alley. Easily paired with rice, couscous, quinoa, or your favourite potatoes. Fall is here and with back-to-school, I'm always on the lookout for a cozy & quick dinner that offers the best taste and doesn't compromise nutrition. For this and MORE great recipes, you guys can visit highliner.com/2020recipes or click the link in my bio and it'll take you right there. For these delicious salmon fillets; grab the easy recipe deets below and make them a part of your weekly dinner rotation!👇🏼👇🏼#HighLinerCanada #sponsored Ingredients 4 @highlinercanada salmon fillets (1 package) 1/4 tsp of sea salt (or more, to taste) 1/4 tsp of black pepper 1/2 Tbsp of honey or maple syrup 1/2 Tbsp of smoked paprika 1-2 Tbsp of olive oil or melted butter 4 Tbsp of lemon juice 3 lemons (cut in circular slices) a handful of fresh or dried dill (2 Tbsp) always leave some for garnish For Serving: 1 cup of arugula, baby spinach, butter lettuce or romaine 1-2 avocados, sliced with sumac and sesame seeds ~ 1/2 tsp each Instructions 🌟🌟🌟🌟🌟 Preheat your oven to 400F and line a baking tray or dish with parchment paper. Dress your salmon with all the lemon, spices and herbs- and coat well on both sides. Place some lemon slices over the baking tray or dish; and place the salmon fillets on top. I like to place some dill over the salmon, as well. Bake for ~20 minutes; ovens do vary. If you'd like the salmon to feel poached; you may add 2-3 tablespoons of broth to the baking pan or tray before baking.

Happy Monday! Lots of NEW recipes coming up like this CAPRESE COUSCOUS SALAD!🌿🥗🍅 Fluffy pearl couscous cooked in bone or veg broth and mixed with fresh and zesty pesto, topped with tomatoes in every color, and garnished with fresh basil and feta. Perfect year-round, really! It’s honestly the best little side or main. Grab the recipe deets below👇🏼👇🏼#vegetarianfood #saladlove NEW Basic (NOT basic) Basil Walnut Pesto 🌿 1/2 cup of walnuts 2.5 cups of fresh basil 2 cloves of garlic, finely minced 2/3 cup + 1 Tbsp olive oil 1/2 Tsp of sea salt 2/3 cup parmigiano-reggiano or pecorino Couscous Ingredients I used 2 cups of Israeli or Pearl Couscous No broth? Simply boil it in salted water with 1 Tbsp of olive oil or garlic ghee to keep it from clumping. You only need ~4 Tbsp of pesto for this amount of couscous, unless you want to lay it on thick, which is totally fine too!🙃 You also need: 2 cups of halved cherry tomatoes 1/2 cup of goat feta or mini bocconcini 1 tablespoon of fresh pesto to garnish Juice of 1/2 fresh lemon, optional! I am obsessed with this little salad. Easy, but feels fancy. Everyone will love the texture and flavors! Hope you're having a great evening, friends!👋🏻✨xx

TOO easy to call this a recipe, but it’s one you’ll want to save. DILL CUCUMBER & CHICKPEA SALAD! 🥒🧅🥗A variation of my chickpea, avocado, feta & cucumber salad- but simpler. This magic combo of pickled red onions, dill, cucumbers, sumac, a lemony vinaigrette and chickpeas wins over even the pickiest palates and everyone loves it. Grab the recipe deets below and give this one a try!👇🏼👇🏼#vegetarianfood #saladlove Ingredients Salad Dressing 3-4 tablespoons extra virgin olive oil juice of 1 fresh lemon 3 tablespoons of red wine vinegar 2 cloves of garlic, finely minced 1/2 teaspoons dried oregano handful of fresh, rough chopped dill 1/4 teaspoon of sea salt 1/4 tsp of black pepper 1/4 tsp of sumac (tangy Middle Eastern spice) Salad Base 2 cans of chickpeas or cannellini beans! 1 cucumber, thinly sliced 1/2 cup red onions pickled in white or apple cider vinegar and sea salt! I eyeball it and add enough vinegar to cover the onions and 1/2 tsp of sea salt. You could also add 1/2 tsp sugar to the brine. Instructions 🌟🌟🌟🌟🌟 Pour the dressing over the salad base ingredients right before serving. Don’t do it too far in advance; to keep it as fresh as possible. Because this salad doesn’t have any leafy greens i.e. spinach, kale or lettuce; wilting won’t occur and it stays well in your fridge for 3-4 days. You could also add: Greek, goat-milk feta crumbles Grilled Halloumi Cheese Sliced cherry tomatoes Artichokes Roasted red peppers Hope you're having a great evening, friends!👋🏻✨

NEW! Weekend baking plans? FALL🍂 for this fruity APPLE BANANA LOAF!🍎🍌🍞 Best of both worlds, made with healthier ingredients, leverages pantry staples and yields the best texture + taste! You get apple chunks and hints of banana in every bite... coconut or brown sugar adds a caramel-like goodness. Grab the recipe deets below and get baking!👇🏼👇🏼#dairyfree #refinedsugarfree Ingredients 2 cups of all-purpose flour (reg or gluten-free) 1 heaping tsp of baking soda 1/4 tsp of sea salt 1/2 tsp of cinnamon 2 bananas, mashed 2 apples (peeled & cored) chopped into cubes 2 eggs at room temperature 1 cup of coconut or brown sugar 1/2 cup of softened coconut oil or butter 2 teaspoons of vanilla extract 3 Tbsp of Greek or plain coconut yogurt Instructions 🌟🌟🌟🌟🌟 Preheat oven to 350F and line baking pan with parchment paper. In a large bowl, mix dry ingredients: flour, baking soda, sea salt and cinnamon. In a separate bowl, “cream” together softened coconut oil or butter and sugar until you’ve formed a smooth paste, no mixer required. In another bowl, mash your bananas & add the eggs and vanilla and mix. Add the banana & egg mixture into the bowl with the sugar paste. Mix well. Incorporate wet ingredients into your dry ingredient bowl and mix. Fold your chopped apples and at the very end, add your yogurt & mix slightly. Pour batter into the baking pan & bake for 55-60 mins. Remove from the oven and lift onto a cooling rack using the parchment paper sides as handles. Serve with a dab of vanilla ghee, butter, or almond butter. Best enjoyed with bottomless coffee or tea! Optional Adds Walnuts Pecans Shredded Coconut You can decorate it with thinly sliced bananas or apple slices and a sprinkle of oats before baking it. Hope you're having a great evening, friends!👋🏻✨xx