canadian gleek

Indulge in the creamy and delicious Iced Matcha Salted Caramel Latte Smoothie. It's dairy-free, vegan, and paleo-friendly, making it a guilt-free treat for any time of the day. The combination of matcha, salted caramel, and coconut cream creates a luscious and satisfying drink that's perfect for a quick energy boost.

Ingredients: 1 cup unsweetened almond milk. 1 tablespoon matcha powder. 2 tablespoons salted caramel sauce vegan and paleo-friendly. 1 ripe banana. 1 tablespoon coconut cream. 1 teaspoon honey or maple syrup optional for added sweetness. 1 cup ice cubes. Pinch of sea salt.

Instructions: Blend the matcha powder and unsweetened almond milk together in a blender. Mix everything together well. For the blender, put in the ripe banana, coconut cream, honey or maple syrup if using, and a pinch of sea salt. Mix until it's smooth. Put the ice cubes in the blender and blend until the mixture is smooth and foamy. If you think the smoothie is too sweet or too salty, taste it and make changes. Put the iced matcha salted caramel latte smoothie in a glass and drink it right away.

Enjoy this broccoli and celery soup that is creamy and has a hint of coconut. This dish is perfect for a cozy meal any time of the year because it has both healthy vegetables and rich coconut milk.

Ingredients: 1 large head of broccoli, chopped. 2 celery stalks, chopped. 1 small onion, chopped. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. After you add the broccoli and celery, cook for 5 minutes. Add the vegetable broth and bring to a boil. Then lower the heat and let it simmer for 15 to 20 minutes, until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and heat it all the way through. Add pepper and salt to taste. Serve hot, and if you want, drizzle some coconut milk on top.

This creamy sausage gnocchi is a one-pot wonder that's perfect for an easy dinner. Tender potato gnocchi, savory sausage, and a rich creamy sauce come together to create a comforting meal that the whole family will love.

Ingredients: 1 lb sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1 can diced tomatoes. 1 cup chicken broth. 1 cup heavy cream. 1 lb potato gnocchi. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot or skillet, cook sausage over medium heat until browned, breaking it into smaller pieces as it cooks. Add chopped onion and minced garlic to the pot with the sausage. Cook until onion is translucent, about 3-4 minutes. Stir in diced tomatoes with their juices, chicken broth, heavy cream, and potato gnocchi. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened. Once the gnocchi is cooked, stir in grated Parmesan cheese until melted and well combined. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Indulge in these wholesome and chocolaty vegan breakfast cookies. Packed with the goodness of bananas, oats, and almond butter, these cookies are perfect for a quick and energizing breakfast or snack on the go.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/4 cup cocoa powder. 1/4 cup almond butter. 2 tablespoons maple syrup. 1/4 cup vegan chocolate chips. 1/4 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Mix mashed bananas, rolled oats, cocoa powder, almond butter, maple syrup, vegan chocolate chips, and vanilla extract in a large bowl. Make sure to mix the ingredients well until they are all mixed in. Use a spoon to make cookie shapes out of the dough and place them on a baking sheet lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until they are set. Take it out of the oven and let it cool down for a few minutes. These tasty vegan chocolate breakfast cookies are a healthy and filling way to start the day.

The sweet and savory flavors in these Apple Bacon Crumb Bars go so well together that they make a great dessert or snack.

Ingredients: 1 cup diced apples. 6 strips cooked bacon, chopped. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 cup all-purpose flour. 1/2 cup cold butter, diced. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. Grease an 8x8 inch baking pan. In a mixing bowl, combine diced apples, chopped bacon, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Mix well. In another bowl, mix flour and cold diced butter until crumbly. Stir in chopped walnuts if using. Press half of the crumb mixture into the bottom of the prepared pan. Spread the apple bacon mixture evenly over the crust. Sprinkle the remaining crumb mixture over the top of the apple bacon layer. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown. Allow to cool before cutting into bars.

Enjoy the best Butterscotch Pudding Cookies! These cookies have a rich butterscotch flavor with chewy cookie goodness. What is the secret ingredient Butterscotch pudding mix in an instant!

Ingredients: 1 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 package 3.4 oz instant butterscotch pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups butterscotch chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Mix in the butterscotch pudding mix by beating it in well. Add the eggs one at a time and then the vanilla extract. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the butterscotch chips and mix them in. Place spoonfuls of dough about 2 inches apart on the baking sheets that have been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down.

This vegan cabbage lasagna with spinach Alfredo is a delicious take on regular lasagna. Instead of pasta sheets, it has cabbage leaves and a creamy spinach Alfredo sauce. Because it's full of healthy vegetables and lentils, it's a filling and healthy meal.

Ingredients: 1 large cabbage head, leaves separated. 2 cups spinach, chopped. 1 cup cashews, soaked overnight. 1 cup vegetable broth. 1/4 cup nutritional yeast. 3 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1 cup sliced mushrooms. 1 cup shredded carrots. 1 cup diced bell peppers. 1 cup cooked lentils.

Instructions: Warm the oven up to 190C 375F. Cashews that have been soaked, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, salt, and pepper should all be put into a blender. The Alfredo sauce is made by blending things until they are smooth. Add the mushrooms, carrots, bell peppers, and spinach to a large skillet and cook them until they are soft. In the bottom of a baking dish, lay down cabbage leaves. Put some marinara sauce on top of the cabbage leaves. Cover with a layer of lentils and vegetables that have been sauted. Add Alfredo sauce on top of the vegetables. Add more layers until all the ingredients are used up. Top with a layer of Alfredo sauce to finish. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 10 minutes, until the cheese is bubbly and golden. Before you serve it, let it cool down for a while.

This vegan version of taco soup is hearty and tasty, with a mix of beans, vegetables, and tangy tomato broth.

Ingredients: 1 cup textured vegetable protein TVP. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 2 tablespoons taco seasoning. 1 tablespoon olive oil. Salt and pepper to taste. Toppings: avocado, cilantro, lime wedges, tortilla chips.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Saut until softened, about 5 minutes. Stir in textured vegetable protein TVP and taco seasoning. Cook for another 2 minutes. Add black beans, kidney beans, corn kernels, diced tomatoes, and vegetable broth. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with avocado, cilantro, a squeeze of lime juice, and tortilla chips. Enjoy!