A few years ago, on a chilly end-of-summer evening, my mother in law prepared this simple chickpea stew for the family. As simple as this dish was, it was far from it in terms of flavour and texture. A few scoops of this hearty vegan stew warmed me up instantly and comforted me the way those more traditional stick-to-your-ribs kind of meals do. I’m talking beef stew, mac n’ cheese, and every other comfort food – that also happen to not be vegan-friendly. This chickpea stew has quickly become one of my favourite vegan dishes to prepare for the family. The simplicity of this dish makes it so delicious – the tangy tomatoes, nutty chickpeas, the addition of healthy greens, and not to mention the earthy spices. This is not a swanky dish by any means, but it’s perfect for the cold weather and so flavourful and satisfying. The best part is it’s relatively cheap to prepare and can feed the family or dinner guests without breaking the bank.

There’s a few ways you can go about preparing this meal – either boiling dried chickpeas beforehand then adding to cooked sauce (homemade or not) heating through for 5-10 minutes before serving. Or you can grab a jar of canned and drained chickpeas and add directly to your sauce. The result is the same – a chunky, hearty stew however, I can vouch for the fact that dried cooked chickpeas are so much more flavourful and have such a better texture than the canned variety. On that note, the flexibility of this dish means that when you are pressed for time you can still whip up this healthy recipe in under 30 minutes on a busy weeknight, or you can prepare a large batch on the weekend and store portions in the freezer for quick evening meals.

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This refreshing dessert brings me back to our family dinner table in Sardinia, Italy. Oddly enough, it was my first time eating macerated strawberries. When these gorgeous strawberries were presented at the table little did I know that they were swimming in a delicious honey and lime-infused juice. And much to my surprise, they were also seasoned with a splash of cognac.

Wait, what?

Oh yes! (And for the record, cognac and strawberries are a match made in heaven!)

One might assume that after a bountiful dinner Italians would be more inclined to adorn their post-dinner table with sweets and baked goods, as opposed to fresh fruit. On the contrary, they equally enjoy cleansing their palates with fresh fruit as they do with sweet delicacies after a heavy meal.

Let’s fast forward a few years.

Ever since my taste buds’ experience with those macerated strawberries, I find myself craving them as the warm weather approaches. And, I almost cannot contain my excitement when I see the baskets of local berries start lining the aisles of the supermarkets and taking over farmer’s market fruit stands. Although the majority of the strawberries that I purchase are predestined for maceration, I do also make a variety of easy, summer-inspired recipes that showcase fresh strawberries, such as strawberry cheesecake chia pudding, strawberry cheesecake chia pudding, and 3-ingredient strawberry sorbet.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

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The combination of creamy, sweet potatoes and nutty chickpeas give this hummus a slightly sweet flavour, and the addition of earthy spices, like cumin, paprika, and nutmeg add a subtle pop of flavour to this savoury-sweet dip.

Hummus is a perfect party snack or finger food. It offers the same creaminess of rich, dairy-laden dips, but with a much higher protein content and fewer calories. It takes minutes to prepare and lends to a variety of serving options.

Classic chickpea hummus is always delicious, but it’s fun to mix things up every once in a while. My kids love hummus and eat it so often that I’m actually concerned that they might eventually get sick of it.

My solution…Switch it up!

In this case, a little bit of sweet potato goes a long way. It adds a touch of sweetness and a rich, creamy consistency. Although I prefer preparing hummus with dried chickpeas, I’m no stranger to time constraints, and so once in a while I use the canned variety.

If you don’t have a tub of freshly made hummus sitting in the fridge, then you are missing out on a delicious and healthy grab n’go snack or lunch option for the family.

I’ve grown accustomed to serving hummus as one of those last-minute meals on a busy weeknight, and often serve it along with fresh cheese, olives, prosciutto, and raw veggies in a no-fuss antipasto plate for the kids.

Hummus is one of those ingredients that can be served with just about anything-pita wedges, raw vegetables, toasted bagels, quesadillas, nacho chips, in a healthy wrap like these Hummus Carrot Pinwheels, or even mixed into rice.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

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This recipe has quickly become a family favourite-the kids love it because of the combination of fresh flavours, and I love it because it literally takes minutes to prepare. With this marinara risotto, you get the flavour and texture of traditional risotto without the lengthy cooking process or long list of ingredients.

My Sundays are dedicated to weekly meal preps, which mainly consist of healthy grains such as rice or quinoa. The beauty of preparing large batches of grains means a pre-prepared blank canvas that lends well to a variety of condiments, and ultimately an array of delicious meals throughout the week.

With just a few fresh, simple ingredients (most of which you probably already have on hand in your fridge or pantry) and some leftover rice, you can prepare a quick and easy risotto that the family will love.

Simply toss pre-cooked rice with tangy marinara sauce, salty Parmesan cheese, a spoonful of good quality extra virgin olive oil, and garnish with some earthy oregano.

Although there are many delicious varieties of marinara sauce on the market, I prefer making my own, using only a few quality ingredients.

If making your own marinara sauce, simply add a dollop of extra virgin olive oil to good quality tomato puree, and season with sea salt and black pepper. Add your favourite spices, such as garlic salt and oregano, to suit your own taste preference.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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Canned soup was a popular pantry item when I was growing up. Nowadays, it hasn’t once found its way into my pantry. My palate and lifestyle have changed, meaning I appreciate much more wholesome, homemade soups that aren’t laden with sodium and fat.

Homemade soup is just as convenient as canned, it’s as easy as grabbing it from the freezer, where I keep extra batches and leftovers.

This soup is miles ahead of its canned commercial counterpart. For one, it’s made with fresh ingredients, most of which you probably already have stocked in your fridge or pantry. Secondly, the flavour of canned soups pales in comparison to homemade ones. The earthy spices add a depth of flavour and the addition of parsley and scallions as a garnish adds a burst of freshness to this hearty soup.

My children might not be huge fans of beans at the moment however, they truly enjoyed this smoky bean soup. It’s the perfect healthy, hearty soup for the cold weather.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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This recipe cannot be any healthier for you-Medjool dates are rich in fiber, Greek yogurt is packed with protein and chia seeds are loaded with calcium, manganese, and heart-healthy omega 3’s.

Chia pudding has become one of my favourite recipes for breakfast and snacks, mainly because it is so delicious and healthy, but also because the recipe is foolproof!

I often whip this pudding together in the evening and let it sit overnight in the fridge. This is when the magic happens-the tiny, crunchy chia seeds soak up all the creamy yogurt and milk and transform into gelatinous little pearls.

All you have to do is remove the chia pudding from the fridge in the morning, mix in your favourite ingredients, in this case the date paste, and serve! My kids love this chia seed pudding with date paste (even more so when I serve it as a parfait) and I love that it is so healthy for them.

On that note, no more excuses for sugary breakfast cereals for the kids nor the age-old affirmation, ‘I don’t have any time to make breakfast in the morning.’

Moms and dads can make this chia pudding the night before, store in a small mason jar in the fridge overnight, and pop in your lunch bag the following morning!

Here are some other delicious chia seed pudding recipes:
Coconut Chia Pudding with Caramelized Pears
Vegan Chocolate Chia Pudding
Strawberry Cheesecake Chia Pudding
Raspberry Chocolate Chia Pudding Parfait

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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This wholesome, raw pudding can be served like a traditional panna cotta, creamy and smooth, topped off with some warm, naturally-sweetened coconut-caramelized pears.

This rich pudding is a make-ahead, wholesome treat that will fill you up on fiber, anti-inflammatory omega 3’s, and one that will save you time on busy mornings. It’s guilt-free and packed with goodness, a treat that you can feel good about feeding the kids.

I often make a huge batch of chia pudding at the beginning of the week then add a variety of toppings each day to create an array of mouth-watering variations. My kids love these; Vegan Chocolate Chia Pudding, Strawberry Cheesecake Chia Pudding, and Raspberry Chocolate Chia Pudding Parfait.

The beauty of chia pudding, besides being uber-healthy, is that it only takes minutes to prepare. Soaking the crunchy chia seeds makes them literally transform before your very eyes, as they turn into plump, tapioca-like pearls.

Simply mix the ingredients the night before, pop in the fridge, and rest-assured that you have a healthy, delicious breakfast ready for you and the kids in the morning.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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This light and healthy risotto is a healthy meal option for families, especially if you have some picky toddlers in the house! I’m not keen on regularly sneaking veggies into my kid’s meals however, sometimes a little white lie in the kitchen is in order.

My children have always eaten their veggies (or at least tasted them), yet as open-minded as they are, they sill have their phases when they swear off a particular vegetable-in this case, zucchini!

This morning after my kids and I picked some fresh zucchini from our garden, I was inspired to create a recipe with zucchini as the star ingredient.

Initially, I planned on making a frittata (knowing very well that my kids aren’t too keen on eggs at the moment). Instead, I whipped up this simple recipe in the hopes that I could create a meal that my kids would enjoy too.

Zucchini has such a mild flavour so it worked well in this recipe, plus it’s flavour is somewhat overpowered by the rich, creamy cheese, salty Parmesan, and earthy basil. It can be compared to a rich alfredo sauce, yet lighter and obviously healthier than the traditional cream sauce, plus it packs a nutritional punch from the vitamin C-rich zucchini.

Needless to say, my effort was not in vain! My kids devoured this…and asked for seconds! Rice was on the menu today however, this sauce would be an ideal condiment for pasta, as a substitute for traditional tomato sauce.

This creamy zucchini pesto risotto is ideal for babies 6+months thanks to it’s mild flavours and simple ingredients. The sauce can be prepared in bulk and stored in baby cubes in the freezer for up to 6 months.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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It’s vegan, gluten-free, dairy-free, nut-free and contains no sugar or additives. We love this as is but if you prefer a sweeter jam you can some pure maple syrup or raw honey to sweeten it.

My in-laws have some amazing fig trees in their backyard and every summer when we visit they begin to ripen around the beginning of August, giving us with at least one full month to enjoy them!

My mother-in-law and I were discussing over lunch the other day what to do with all those figs and I immediately thought of making some fresh chia jam! The following morning I headed over to the trees with the kids (who have become experts in picking figs!) and gathered some fresh figs to make our jam.

Chia seeds might be tiny but they are a bonafide superfood, high in fiber, protein, antioxidants, and packed with heart-healthy omega 3’s. When soaked in liquid they can absorb approximately 10 times their size and weight, transforming before your very eyes into plump, tapioca-like pearls.

Their texture and consistency helps thicken many raw foods, such as raw puddings and smoothies, and in this case an easy-to-make, healthy jam!

Chia seed jam is unlike traditional jam in that it doesn’t need to be heated nor rely on pectin to gel. In fact, it’s so easy that it’s foolproof! I’ve made many varieties of chia jam in the past, including Blueberry Chia Jam and have used it in so many recipes; from spreading it on toast or pancakes, using it as a filling in crepes, or mixed with yogurt.

This fig chia jam is delicious served in the same way, plus I’ve served it as an appetizer for party guests, spread on crostini and topped with crumbled goat cheese.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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No-bake oats are the perfect way reduce stress in the morning because they are quite simply one of the easiest breakfasts you can make. Simply combine all the ingredients and store in the fridge overnight. The long soaking time allows the liquid to soften the oats, creating a luscious, creamy oatmeal without any cooking and no mess! These strawberry cheesecake overnight oats can be served as a quick breakfast for the kids or as a healthy and hearty on-the-go morning snack. You can serve them cold right from the fridge or warmed, depending on your preference.

I love this make-ahead oar recipe because it is so versatile. I always start with the base ingredients (oats, milk and yogurt) and add a variety of toppings, such as fresh blueberries, raspberries, mango, bananas (the list goes on) to create interesting overnight oats flavour combinations. The combination of sweet strawberries, tart yogurt and coconut milk and crumbly cookies makes for a delicious, strawberry cheesecake-inspired recipe that is actually healthy for you! The addition of chia seeds adds a dose of heart-healthy fats and is the key ingredient in creating these luscious, dense oats.

If you loved this recipe, you might want to try one of these:
Chocolate Chip Overnight Oats
Blueberry Mango Overnight Oats
Apple Pie Overnight Oats
Peanut Butter Banana Overnight Oats
Pumpkin Pie Overnight Oats

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

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