Vegan Lunch Bowl

This is the ultimate in easy to put together.  So long as you have the right ingredients on hand.  Things like pre chopped kale, beans, guacamole, shredded carrot and beet.


With minimal prep time, this bowl takes minutes to throw together and will leave you full and satisfied.




Organic black beans

Chopped kale

Grape Tomatoes

Shredded carrot

Shredded beet


Top with:  Drizzle of avocado oil, fresh lemon or lime juice sea salt, pepper, red pepper flakes




I hope you enjoy this simple, delicious vegan bowl of goodness!

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Pink Power Detox Smoothie (from Oh She Glows)

I have made this smoothie many times and I always enjoy it!  This is a recipe from Angela Liddon of Oh She Glows.  If you have never heard of her, you MUST check out her website full of amazingness HERE.

I have never tried a recipe from my fellow Oakvillian’s (made up word?) cookbook or website that I do not absolutely love!!!  This smoothie is no exception.  Here is the original recipe for Pink Power Detox Smoothie.

I used a Golden Beet this time so the colour isn’t as much fun as the regular bright pink, but still tasty 🙂


Ingredients I used:

  • 1 cup coconut water 
  • 1/2 medium avocado, pitted
  • 2 celery stalks, roughly chopped
  • 1 cup strawberries (frozen preferred), hulled if necessary
  • 1 small/medium beet (I used golden this time, peeled and chopped-ends removed)
  • 1 lemon, juiced (about 3 tablespoons or so)
  • 1 tablespoon coconut oil
  • 4 large ice cubes

You can also add an apple for sweetness if you like, as Angela suggests.

Blend all ingredients in high speed blender until smooth.  Serve and enjoy!  I did!


I knew Button liked coffee, but apparently she likes smoothies now as well.

Just like her Momma 🙂 haha


No, I didn’t drink this one afterwards…luckily the other half was still in my Vitamix!

Thanks a lot Button! lol


Be sure to check out for this original recipe plus so many more!

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Roasted Beets, Sweet Potato and Chickpea Bowl

This was a delicious bowl of goodness atop a bed of spinach or arugula.

Drizzled with a little fresh lemon juice.  Delightful.

The individual recipes are great on their own as well or as a side dish.  🙂


Roasted Beets


Extra virgin olive oil

Sea salt, pepper


  1. Preheat oven to 425 degrees
  2. Wash, scrub, and dry beets
  3. Put in a aluminum foil “bed” and drizzle with olive oil, salt and pepper
  4. Tightly close foil
  5. Place directly on oven rack and roast for 20 minutes
  6. Check beets for tenderness, and roast for another 20 minutes (or until desired tenderness is achieved.  I like mine a little firm)
  7. Remove beets from oven and allow to cool, uncovered
  8. Once cooled, peel and slice beets.

Roasted Chickpeas and Sweet Peas:

400g sweet peas

1 can chickpeas, rinsed strained and dried well

2 tbsp chili powder

1 tbsp cumin

1/2 tbsp garlic powder

Sea salt and pepper, to taste

2 tbsp Avocado Oil


  1.  Preheat oven to 425 degrees
  2. Lay chickpeas and sweet peas out on a baking tray.  Dry roast for 15 minutes
  3. Remove from over and put peas and beans in a large bowl.  Add avocado oil, chill powder, cumin, garlic powder, salt and pepper and coat well
  4. Bake again for 30 minutes longer
  5. Remove from oven and allow to cool


Rosemary Thyme Sweet Potato Rounds:

2 medium sweet potatoes, sliced into rounds

Avocado oil

Salt, pepper, dried rosemary, dried thyme, all to taste



  1. Preheat oven to 425 degrees
  2. Scrub and dry sweet potatoes
  3. Cut the potatoes into rounds, about 1/8″ thick
  4. Arrange on a large baking tray in a single layer.  Drizzle with a little avocado oil and sprinkle with sea salt, pepper, dried thyme and rosemary
  5. Bake for 15 minutes
  6. Remove from oven and flip the rounds
  7. Bake for another 20 minutes
  8. Remove from oven.  Allow to cool for 5 minutes before serving


For the bowl:

Place a handful or arugula or spinach in a bowl and top with your roasted sweet potatoes, chickpea/sweet pea mix, sliced beets and add:

Shredded carrot

1/2 sliced avocado

Drizzle of fresh lemon juice

Chopped Cilantro



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Beet & Goat Cheese Vertical Salad

This salad looks fancy but I assure you it is simple!  And yummy!

I cooked my beets ahead of time to allow them to cool in the fridge.  You can also serve this warm if you like.

I also make my vinaigrette ahead of time since it will keep for a few days.

Serves 2


2 medium beets

Scrub your beets (you will peel them after boiling).  Bring a pot of water to a boil. Add your beets. Cover, and turn heat to low.

Allow beets to cook for 20 minutes, you will be able to poke them with a fork.  (They retain their crunch factor of you don’t overcook)

Turn heat off after 20 minutes and remove beets from the water. Allow to cool for 5-10 minutes

you can now easily peel and slice your beets.

 Set aside in the fridge.  Keep your beets in the shape you slice them (it looks nicer when stacked)

Lemon Vinaigrette:



4 tbsp lemon juice (fresh, no concentrate poop)

4 tbsp olive oil

1 tsp honey

1/4 sea salt

1/4 tsp dried thyme

1/4 tsp ground cardamom

Black pepper, just a little

Combine all ingredients in small jar.  Shake well. Set aside in fridge.

Beet Salad How to Create:


Sliced beets (prepped in advance)

1/4 c pine nuts

1/3 c Soft goat cheese

1/2 c Watercress

Lemon vinaigrette (prepped in advance)


Lightly toast pine nuts on a small dry pan.  Be careful they burn easily!

Mix goat cheese with 1 tbsp of vinaigrette to make a smooth paste.

To create stacks all ingredients are spread over two plates now.

1.  Place watercress in centre of plate.

2. Start with a slice of beet, smear of goat cheese mixture, then sprinkle of pine nuts.  Repeat until all beet is used up.

3.  Sprinkle with pine nuts over top and drizzle with lemon vinaigrette.

Dig in!  You will need fork and knife!


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