Envelope Facebook-f Instagram Pinterest-p

Gluten Free

Pumpkin Muffins (Vegan, GF, RSF)

by 2 Comments

Pumpkin Muffins!

Pumpkin Muffins

These Pumpkin Muffins capture delicious fall flavours in every bite. They make a perfect breakfast with a hot cup of coffee or a perfect snack for on the go. These muffins are soft and moist, with a slight crunch from the added walnuts.

Gluten-free, refined sugar-free, and vegan, these muffins are allergen friendly and a healthier alternative to most muffins. If needed, the walnuts could be left out or subbed for chocolate chips or dried fruit. The base of the muffins is made with oat flour and whole oats, making it a super simple alternative to regular flours. Most people have oats on hand, and this recipe doesn’t require a bunch of different ingredients to substitute for the gluten. These muffins come together in minutes and are the perfect treat to enjoy in our last few weeks of fall.

For more healthy muffin ideas, try my Cinnamon Roll Muffins, Apple Cinnamon Oat Muffins, or Banana Chocolate Chunk Muffins. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Pumpkin Muffins

Laura Brining
Delicious Pumpkin Muffins
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1/4 cup unsweetened almond milk
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • One 15 oz can pure pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 1/2 cups oat flour
  • 1 cup oats
  • 1/2 cup chopped walnuts or nuts of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly oil with melted coconut oil.
  • Combine almond milk, apple cider vinegar, maple syrup, and pumpkin puree in a large mixing bowl.
  • Add baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until fully combined.
  • Add oat flour and oats to the mixture and stir until combined. Add walnuts or nuts of choice and stir.
  • Scoop mixture into the prepared baking tin. Evenly distribute batter between the 12 cups.
  • Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.

Save this recipe for later:

Vegan Pumpkin Muffins

Fall Salad with Maple Dijon Vinaigrette

by Leave a Comment

Fall Salad with Maple Dijon Vinaigrette!

Vegan Fall Salad

This spinach salad is layered with crisp apples, dried cranberries, slivered red onion, pecans, and pumpkin seeds, then drizzled in a refreshing Maple Dijon Vinaigrette. The perfect combination of sweet and savory is present in this salad and has been one of my favorite dinners this season. This fall inspired salad would also make a perfect side for Thanksgiving dinner or appetizer for any family gathering this season. Just simply multiply the recipe to serve the amount required.

The pecans and pumpkin seeds add protein and help keep you feeling full. This salad is also packed with many nutrients and minerals, including iron. Enjoy it on its own as the main course, or serve it as a healthy and refreshing side.

For more healthy dinner ideas, try my Shawarma Salad with Chickpeas, Cashew Rice Bowl, or West African Peanut Stew.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Fall Salad with Maple Dijon Vinaigrette

Laura Brining
A healthy fall inspired salad with a light Maple Dijon Vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Maple Dijon Vinaigrette:

  • 3 tablespoons dijon mustard
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon poppy seeds

Salad:

  • 4 large handfuls of spinach
  • 1/8 cup red onion slivered
  • 1 apple sliced (I used granny smith)
  • 1/4 cup pecans roughly chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

Instructions
 

Maple Dijon Vinaigrette

  • Add dijon mustard, maple syrup, apple cider vinegar, olive oil, and poppy seeds into a bowl or a container with a lid. Whisk or shake until fully combined. Set aside.

Salad:

  • Evenly distribute spinach between two plates or bowls. Layer with slivered red onion, sliced apple, pecans, pumpkin seeds, and dried cranberries. Drizzle with Maple Dijon Vinaigrette.
  • Serve immediately and enjoy.

Save this recipe for later:

Vegan Fall Salad

How to Build a Mediterranean Platter

by 2 Comments

How to Build a Mediterranean Platter!

Vegan Mediterranean Platter

Building your own Mediterranean platter is simple and delicious. You can even customize your platter to your own specific tastes. I have designed a step by step recipe that allows you to pick and choose your favourites to build your own personal platter.

The base of this platter starts with cooked brown rice and my quick recipe for Toasted Chickpeas. Next, you add hummus and tabouli salad – you can choose store-bought or make your own from my simple recipes here: Homemade Hummus and Gluten-free Tabouli Salad. Layer on your favourite veggies, olives, and hot peppers if desired. Finally, top off your platter with a drizzle of olive oil or tahini.

For more easy meal ideas, try my Shawarma Salad with Chickpeas, Mediterranean Pasta Salad, or my Cheesy Broccoli Rice Casserole.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

How to Build a Mediterranean Platter

Laura Brining
How to build a delicious protein packed Mediterranean Platter!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4

Ingredients
  

Toasted Chickpeas:

  • 1 tablespoon olive oil
  • One 540 ml can of chickpeas
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper

To Assemble:

  • Brown Rice cooked
  • Prepared Toasted Chickpeas
  • Hummus homemade or store bought
  • Tabouli homemade or store bought
  • Veggies - cucumber red onions, bell pepper, cherry tomatoes
  • Olives - sliced whole, black, green
  • Pepperoncini or hot peppers
  • Olive oil or tahini to drizzle

Instructions
 

Toasted Chickpeas:

  • Heat olive oil in a skillet over medium heat. Add drained and rinsed chickpeas. Season with cayenne pepper, salt, and pepper. Cook over medium heat until slightly browned and toasted, about 5-7 minutes.

To Assemble:

  • Spoon cooked brown rice over a large plate.
  • Spoon Toasted Chickpeas on top of rice.
  • Next, add your choice of homemade or store bought hummus and tabouli salad.
  • Top with your choice of veggies, olives, and hot peppers. I used cucumber, red onion, and bell peppers. Next, I added a mix of Italian olives. Finally, I added pepperoncini for a kick of heat.
  • Drizzle with your choice of olive oil or tahini. I chose tahini for extra creaminess.

Save this recipe for later:

Vegan Mediterranean Platter

Healthy Homemade Hummus

by Leave a Comment

Healthy Homemade Hummus

Healthy Homemade Hummus

Hummus is one of my favourite healthy snacks and addition to many meals. Made with a base of chickpeas, this snack is a great source of protein and will leave you feeling full and satisfied throughout the day. I love snacking on hummus with my favourite veggies or healthy crackers. One of my all time favourite crackers are Mary’s Crackers in everything flavour – they’re gluten-free, vegan, and made with all natural ingredients without preservatives. I also love to serve this over a bed of warm rice with my Gluten-free Tabouli Salad for a quick and simple weeknight dinner or make my Mediterranean Platter.

By making your own hummus at home, you know exactly what’s going into your food and you can even adjust the flavours to your liking. Feel free to experiment by adding in spicy paprika or cayenne pepper for a spicy kick, or add red pepper for a flavour boost. This Healthy Homemade Hummus serves as a great base that you can experiment with over time.

This hummus is super easy to make and comes together in minutes. Store in the fridge in a covered container for up to a few days.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Homemade Hummus Recipe

Laura Brining
Simple and delicious Homemade Hummus Recipe.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • One 540 ml can of chickpeas rinsed and drained
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice about half of a lemon
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons olive oil
  • 4 tablespoons water

Instructions
 

  • Add all ingredients except the water to a food processor or blender. Blend on high until fully combined and smooth.
  • Slowly add 1 tablespoon of water at a time until you reach your desired consistency.
  • Garnish with olive oil, red pepper flakes, or paprika - if desired.

Save this recipe for later:

Healthy Homemade Hummus

Gluten-free Tabouli Salad

by Leave a Comment

Gluten-free Tabouli Salad! 

Gluten-Free Tabouli

This Gluten-free Tabouli Salad is made with fresh, simple ingredients and bursting with flavour. By making your own, you can experience the difference in taste by using fresh ingredients.

Traditionally made with cracked wheat or bulgar, store bought tabouli is not gluten-free. For those who require or prefer a gluten-free diet, quinoa works exceptionally well for a substitute. It creates the same texture and you can’t even taste a difference in flavour.

This is the perfect salad to make the night before you need it. The longer you allow to the salad to sit in the fridge, the deeper the flavours develop. This salad can be enjoyed on its own, or try serving it with homemade hummus and rice. For something a little fancier, try making my Mediterranean Platter.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Gluten-free Tabouli Salad

Laura Brining
Delicious gluten-free tabouli salad.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 bunch fresh parsley
  • 2 Roma tomatoes diced
  • 1/4 cup red onions minced
  • 1/2 cup cooked quinoa about 1/4 cup uncooked
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon olive oil

Instructions
 

  • Chop the parsley until it is extremely fine. I like to use a food processor to save time, but you can do this by hand if you don't have one.
  • Add minced parsley, diced Roma tomatoes, minced red onion, and cooked quinoa to a large bowl. Season with salt and pepper, fresh lemon juice, minced garlic, and olive oil.
  • Stir until parsley is fully coated in juices. Set aside in the fridge for at least 30 minutes, or up to overnight to allow the parsley to absorb the juices and flavour.

Save this recipe for later:

Gluten-Free Tabouli

Thai Rice Wraps with Vegan Peanut Sauce

by Leave a Comment

Thai Rice Wraps with Vegan Peanut Sauce!

Vegan Peanut Sauce

Vegan Peanut Sauce

Thai Rice Wraps are a light and refreshing summer meal. Made with fresh, simple ingredients, they are easy to prepare at home. The filling consists of vermicelli rice noodles, fresh vegetables, and cooling mint leaves. Served with a creamy peanut dipping sauce, this meal is packed with bold flavours. Vegan and gluten-free.

This meal is extremely versatile and can easily be doubled or tripled. Feel free to substitute your favourite vegetables. If you aren’t a fan of mint, cilantro or basil also pair perfectly in this dish.

For more easy meal ides, try my Cashew Rice Bowl, Thai Noodle Soup with Crispy Tofu, or my West African Peanut Stew. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Thai Rice Wraps with Vegan Peanut Sauce

Laura Brining
Fresh Thai rice wraps served with a creamy vegan peanut sauce.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 pieces (3 servings)

Ingredients
  

Vegan Peanut Sauce

  • 1/3 cup creamy natural peanut butter
  • 4 teaspoons soy sauce gluten free
  • juice of 1/2 lime
  • 4 tablespoons water
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1/8 teaspoon red pepper flakes

Thai Rice Wraps

  • 12 round 8-9 inch rice paper sheets
  • 4 oz thin vermicelli rice noodles cooked according to package directions
  • 1 large carrot julienned
  • 1/2 medium cucumber julienned
  • 2 cups grated purple cabbage
  • 1 large avocado cut into 12 slices
  • 12 lettuce leaves I used butter crunch but you can use your favourite
  • 24 mint leaves

Instructions
 

Vegan Peanut Sauce

  • In a small bowl, add the peanut butter, soy sauce, lime juice, and water. Stir until fully combined and smooth.
  • Add garlic, ginger, and red pepper flakes. Stir until combined and set aside.

Thai Rice Wraps

  • Soak one rice sheet in warm water for 30 seconds or until the sheet has softened. Remove from water and lay on a flat surface or cutting board. Fill the middle of the sheet with approximately 1/12 of the cooked rice noodles, carrots, cucumber, and purple cabbage. Top with 1 avocado slice, 1 lettuce leaf, and 2 fresh mint leaves.
  • Fold the top and bottom of the sheet over the filling. Fold one of the remaining sides over the other and roll into a tight cylinder. Place the rice wrap on a plate and cover with a damp towel. Repeat with remaining rice wraps.
  • Serve immediately with the Vegan Peanut Sauce.

Save this recipe for later:

Vegan Peanut Sauce

Healthy Toasted Granola

by 1 Comment

Healthy Toasted Granola!

Healthy Toasted Granola

This Healthy granola is both vegan and gluten free. Packed with seeds and nuts, this healthy granola is the perfect way to incorporate extra protein into your morning. I like to serve this granola over coconut yogurt with berries, or as a side with my morning fruit. This granola can also be eaten with your favourite nut milk.

To incorporate lots of protein, I added chia seeds, hemp hearts, pumpkin seeds, and almonds. This granola is refined sugar-free and lightly sweetened with maple syrup. The dried fruit also adds additional sweetness.

Feel free to alter the recipe based on your preferences and what you have on hand. If you prefer sunflower seeds over pumpkin seeds or cashews over almonds, you can easily switch them out. You can also select any combination of dried fruit.

For more quick and healthy snack ideas, check out my Healthy Snack Ideas for School and Work or Banana Chocolate Chunk Muffins! 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Healthy Toasted Granola

Laura Brining
A healthy gluten-free granola with added protein.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 -6 servings

Ingredients
  

  • 3 tablespoons Coconut oil
  • 2-3 tablespoons maple syrup
  • 2 cups large oats gluten-free if necessary
  • ½ cup pumpkin seeds
  • ½ cup almonds sliced or chopped
  • 4 tablespoons hemp hearts
  • 2 tablespoons chia seeds
  • ½ cup shredded unsweetened coconut
  • ½ cup dried fruit roughly chopped (I used dried cherries and apricots)

Instructions
 

  • Heat a pan over medium heat. Add coconut oil and maple syrup. Add large oats, pumpkin seeds, and almonds. Stir over medium heat until toasted and slightly golden, about 5-7 minutes.
  • Remove from heat and add hemp hearts, chia seeds, coconut and dried fruit. Stir until combined. Store in jars in the fridge for up to two weeks.

Save this recipe for later:

Healthy Toasted Granola

Classic Vanilla Chia Seed Pudding

by 1 Comment

Chia Seed Pudding!

vegan chia seed pudding

vegan chia seed pudding

Chia Seed Pudding is so versatile and full of nutrients. The chia seeds and plant milk in this recipe add protein, while the chia seeds add tons of omega 3’s and fibre to your day. You can also add coconut milk kefir for some probiotics. I chose vanilla for a classic and simple flavour that can be paired with any toppings, but you can also play around with the recipe and add cocoa or peanut butter.

This pudding is a great breakfast that will leave you feeling full for longer, but is so delicious it can be eaten for dessert too! I like to eat this pudding by itself or served with some fresh fruit or shredded coconut for breakfast or a mid-morning snack. It is also delicious added to yogurt or served over warm oats. This would be perfect for a healthy dessert with fresh fruit and whipped cream or a drizzle of maple syrup.

For more snack ideas, try my Healthy Toasted Granola or Banana Chocolate Chunk Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Classic Vanilla Chia Seed Pudding

Laura Brining
A quick and easy Classic Vanilla Chia Seed Pudding.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 cup plant milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons additional plant milk if desired

Instructions
 

  • Stir 1 cup plant milk, chia seeds, vanilla, and cinnamon in a jar or container. Cover and place in the fridge for at least two hours or up to overnight.
  • Remove pudding from the fridge.
  • Serve as is or stir in an additional 1-2 tablespoons of plant milk if you desire a thinner consistency.
  • Serve with fresh fruit or your favourite toppings.

Save this recipe for later:

vegan chia seed pudding

Save