This watermelon lime chia fresca features homemade watermelon juice that you make in your blender!

These vegan pumpkin spice oatmeal cookies are a delicious way to welcome in the autumn. They’re perfect for breakfast or dessert!

A Green Goddess Pesto Pasta Salad made with avocado, cashews, and basil, tossed with chickpea pasta noodles and olives.

A coconut milk ice cream recipe that doesn’t require an ice cream machine! Ultra creamy- the perfect dessert.

Energizing vegan “bulletproof” mocha made with MCT oil, cocoa, and cashew butter. Keto-friendly, too!

These cashew chocolate cookie dough energy balls are an essential addition to your healthy snack rotation. Great as a pre-workout boost!

Meet your new favourite late summer breakfast. This Blueberry Chai Protein Smoothie Bowl is cool and refreshing, but it also has warm spices

This vegan breakfast sandwich with tempeh, avocado, jalapenos, hummus, and tomato isn’t kidding around!

This matcha avocado mint chip smoothie consists of a healthy blend of avocado, frozen banana, matcha, mint, non-dairy milk, and cacao nibs.

Vegan Chickpea Meatball Subs with Basil Pesto Cream are the ultimate summer comfort food. Put your fresh basil to good use in this recipe!

This Watermelon, Feta, and Basil Salad with Balsamic Reduction is summer on a platter!

Amazing oil-free brownies made with just 10 everyday ingredients! These brownies are gluten-free and can easily be made vegan.

Raw romaine taco boats with a zippy tofu ricotta that is 1000 times tastier than dairy ricotta! All vegan, all good!

Two ways to mix up your homemade hummus routine! Beet hummus and sweet potato hummus perfection.

Ultra creamy chocolate chia pudding made with an instant cashew milk base. The perfect pack-along snack or breakfast for school or work.

These Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce will rock your world!