cheezy bean dip (and bonus layer dip idea!)

so i hear there’s this little sporting event going on soon. you guys might know it. 

the super bowl. anyone? ;)


i have never really big into sports. i used to play them as a kid (but that ended as i opted for dance classes every night instead) but truth be told, i was never very good. let’s just say me and hand-eye coordination are not on good terms.

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savoury pumpkin hummus. aka: autumn in a bowl

Hello lovelies!

IMG_3046 pic monkey   

So wonderful to have you all here on a Saturday, It feels so strange to be blogging here on a weekend, but nice. Writing this as I sip my tea enjoying a lazy Saturday morning before my bus to Kingston, I feel incredibly serene and happy. Maybe weekend blogging should become a more regular occurrence around these parts!

Anyway, this is just a quick post to share a delicious recipe I made a few days ago that would be a wonderful part of a Thanksgiving celebration. So to all my Canadian readers, if you need any last minute ideas, I think this has you covered. This Savoury Pumpkin Hummus tastes just like autumn in a bowl.

I got the idea from the wonderful Shira at In Pursuit of More who made an Acorn Squash and Scallion Hummus. Right away I was intrigued and she got my gears turning. I loved the incorporation of one of my favourite fall foods into a hummus but I was feeling lazy. Despite the fact that I had a squash to be roasted, I also had an open can of pumpkin puree in the fridge. So. Much. Easier.

Once the pumpkin went in and it was time to add the spices, I decided to take a departure from the traditional cumin. I wanted this to scream fall. Delicious savoury herbs of sage and rosemary really take this to the next level. I swear when eating bites of this you can feel the cool breeze on your face and the crisp leaves crunching under your feet. You can taste Thanksgiving dinner and feel the weight of a blanket you’re curled up under. In fewer words, it’s everything I love about fall :)


Any squash puree or even sweet potato could be used in the place of pumpkin, and dried herbs could be used in place of the fresh. Adapt to your needs!

This dip would be delicious with veggies or pita as a light pre-Thanksgiving dinner lunch/snack or spread onto a leftovers sandwich. Or if you aren’t celebrating Thanksgiving this weekend, this would still be an incredible way to celebrate the flavours of the season.

Sidenote: I've always been weird and loved apple slices with hummus. If you have never tried this before, pleeeease try it with this hummus. It is EPIC. 

No matter what, it’s delicious. So go make it. Now.

Please ;)


Savoury Pumpkin Hummus (Vegan, Gluten-free, Sugar-free)


Ingredients (a whole lot!)

  • 1 1/2 cups cooked chickpeas (about 1 can)
  • 1 cup pumpkin puree
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • juice from 1/2 a lemon
  • 2 cloves garlic
  • 1 tbsp fresh sage (or 3/4 tsp dry)
  • 1 tbsp fresh rosemary (or 1 tsp dry)
  • 1 tsp sea salt
  • pepper to taste if desired (I didn't think it needed it)
  • chickpea cooking water to thin out if needed (if beans are made from scratch), or water (I used a couple tbsp)


Process everything in a food processor. Add chickpea cooking water to help it process as needed until desired consistency. Eat with everything.

I am Sharing this on Pure Ella's Thanksgiving Menu Potluck Party!


wiaw and a vegan delish review and giveaway!

Hello lovelies!

Today I’m so excited because not only do I have a day of delicious eats to share with you all, BUT I also get to show off the lovely Carrie’s app Vegan Delish and give a free download code to three of you lovely people!

Now I’m not going to waste any time, so here' goes with What I Ate Wednesday! Thank you to Jenn @ Peas and Crayons for hosting!

Some of you might remember from my post on digestive healing, that I’ve started following a 3 meals per day model of eating, much like what is recommended in Ayurveda to give your digestive system a break. Snacking all day basically means your body is constantly diverting energy and resources to digesting as opposed to healing and other important tasks. It also prevents your body from burning stored fat as fuel and instead relied on the foods you are constantly digesting. So, especially for me at this point in my life, this way of eating is win-win! BUT I want to make sure I’m still eating enough and getting enough calories so I’ve been having 3 large meals everyday.

I’ve also been trying to combine my foods properly, but yesterday was not a good example of this. I was very all over the place so if you are trying to combine foods properly, do not use this as a model ;)


Breakfast: I sipped some tea and lemon water early on but I wasn’t very hungry at all yesterday until around 11, so that’s when I ate this. A slice of amazing sprouted grain bread with coconut oil and naturally-sweetened apricot jam alongside a green smoothie. In the mix was a pear, spinach, Sunwarrior protein, chia seeds and almond milk. I topped it with some of Carrie’s Chocolate Buckwheat Brittle from her Vegan Delish App!


Lunch: If you follow me on Instagram, you’ve already seen this and honestly, this is one of the BEST things I’ve eaten in a while and I’m so excited to share with you all the recipe for it! I actually ate this at work but photographed it beforehand to get a better shot. I ate both of these and was incredibly satisfied :)

I think I’m going to call this my Smoky Collard Wrap. It’s a sweet, spicy, smoky, creamy AND tangy wrap all in one. It’s very filling, protein packed and nutrient rich! I actually combined a bunch of recipes together to make it, but once you have them all prepared and ready, this comes together very quickly.

Smoky Collard Wrap (Vegan, Gluten-free)

Makes about 2 wraps, enough to feed one hungry person!

Ingredients (2 wraps, 1 serving)


Prep the collard leaves according to this tutorial.

Place half of all the fillings on each leaf.

Wrap like she shows in the above tutorial.


Anti-Inflammatory Hummus (Vegan, Gluten-free)

A slight spin on a classic, this hummus incorporates the anti-inflammatory properties of cumin and turmeric!


  • 1 1/2 cups cooked chickpeas (or 1 can, well rinsed)
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 1 tsp cumin
  • 1 tsp turmeric
  • sea salt to taste
  • water to blend


Add all ingredients except the salt and water to a food processor and process until smooth. Add water as needed to help it get nice and smooth. Add salt to taste, process again and serve!


Coconut Bacon (Vegan, Gluten-free, Paleo)

This stuff is AMAZING. It's smoky, sweet and crunchy- all the things people love about bacon without any of the unnecessary use of animal products! I modified this recipe from Me-Shell in Your City and I cannot thank her enough for he inspiration!

Ingredients (about 1 1/2 cups)

  • 1 1/2 cups large coconut flakes
  • 1/2 tbsp liquid smoke
  • 2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos (can substitute tamari or Bragg's if you want, but won't be soy-free)


Preheat oven to 350F.

Mix all ingredients together except the coconut flakes in a small bowl. Add this mixture to the coconut flakes and mix well to coat. Spread in a thin layer on a baking sheet lined with parchment paper.

Bake for 10 min, stir the flakes and bake again for 6 minutes. Take them out, even if they don't feel crunchy yet. They will harden as they cool.

I'm sharing this recipe on Allergy-Free Wednesday!

Ok, back to WIAW!


Dinner: Packed for work, a big salad with mixed greens, carrot, zucchini, sauerkraut, avocado, brown rice, pumpkin seeds, hemp oil and kelp. YUM!


Dessert: Food-combining no-no, fruit right after dinner! Unsweetened applesauce with blueberries and some almond butter on the side. My stomach seemed ok with it though.

Vegan Delish sized for blog use

Now I want to talk to you all about this lovely app that my lovely blog friend and Healthy Vegan Friday co-host Carrie developed!

For new and veteran vegans and vegetarians, plus those wanting to explore the benefits of a plant-based diet, Vegan Delish is a recipe app available for iPhones and iPads featuring innovative tools such as a digital shopping list and searchable categories including quick & easy, kid-friendly and slow-cooker. Listed as one of the top 20 Food & Drink paid iPhone apps, Vegan Delish inspires users to make whole food, plant-based meals that are as delicious as they are nutritious.

iPhone screenshot

iPhone Screenshot

I am just loving this app! It has so many great features. The recipes are organized by helpful categories like no sugar, oil-free, gluten-free, low sodium, etc., making it easy to find a recipe according to your dietary needs. There are easy functions that let you email and print a recipe and easy Facebook and Twitter Sharing! It lets you rate recipes and save the ones you love to a “Favourites” section. Within each recipe, you can also add ingredients directly to a shopping list which was so convenient! For more involved recipes, you can check off steps as you complete them too and there’s even a kitchen timer in there!

iPad screenshot

iPad Screenshot

This app is so user friendly and well designed. It’s easy to navigate and is so visually stunning! Not to mention the recipes are absolutely drool-worthy and are all based on whole foods, with no scary ingredients and are 100% vegan!

I’ve made 2 recipes from it so far and already have plans to make more. I made the Chocolate Buckwheat Brittle and Saffron Cheese Sauce which both are featured in this week’s WIAW. They are both absolutely wonderful and were so easy to make!


Chocolate Buckwheat Brittle: great on it’s own as a snack or as a smoothie topping. Chocolatey, crunchy and raw!


Saffron Cheese Sauce: an awesome grown-up, elegant flavour. Great as a sauce, dip, or as one of my friend’s suggested, it would make an amazing vegan cheese fondue! I used it in my Smoky Collard Wrap!

If you want to get your hands on this app go to the site here and download it. It’s only $1.99, seriously such a bargain for the quality!

BUT because Carrie is so generous, she is offering to give it to 3 of my readers for free! Simply enter using the Rafflecopter giveaway below. I will announce the winners next Wednesday!a Rafflecopter giveaway

I’ll see you all back here for Healthy Vegan Friday!

st. paddy’s day green monster dip



It’s almost that time of year again! When the entire world is Irish for a day, when drinking at 11 am becomes acceptable and green becomes the new black (or whatever colour is in style). St. Paddy’s Day!!

I was never a huge fan of the holiday until living in Ireland for a while. Now this day fills me with nostalgia for the beautiful country, amazing people and life-changing experiences I had while I was there. I can’t help but celebrate, even if all that means is eating some green food.

This is also a nutritionist’s dream holiday! One day of the year when everyone endeavours to get more green on their plate- what an amazing opportunity to get people to choose green whole foods like spinach, kale, avocados and spirulina! I know many people often end up simply adding green food dye to their dishes, but let’s kick things up a notch this year shall we? Let’s infuse real nutrition AND a fun green colour to our food!


I have a couple green dishes planned, but I’ll kick-off with this super green dip that also doubles as a delicious pasta sauce or sandwich/wrap filling.

I used avocado and parsley to help give it a greenish tinge, but also upped the ante with the addition of a greens powder. The greens powder is totally optional though and you will still have a green dip without it!

This dip has tons of flavour from the lemon, parsley and dill and is packed with fiber and healthy fats from the chickpeas and avocado. It’s creamy and delicious and would be a welcome addition to any packed lunch or even as a snack on a St. Paddy’s Day party table. I mean, you need some nutrition and fuel to keep that all day drinking going right?

And while we’re on the subject of drinking, make sure to check out the site to help you source vegan, cruelty-free brews, wines and cocktails to help make your St. Patrick’s day ever more wonderful! There are also apps for your pub-crawling convenience!


St. Paddy’s Day Green Monster Dip (Vegan, Gluten-free, Sugar-free)

Ingredients (~ 2 cups)

  • 1 avocado, pitted and peeled
  • 1 1/2-2 cups chickpeas
  • 1/4 cup fresh parsley
  • 2 tbsp olive oil (or hemp oil for an even greener dip!)
  • juice and zest of 1 lemon
  • 1-2 tsp dill (I love dill so I added 2)
  • 1 scoop greens powder, optional (I used Oriya Organics)
  • sea salt and pepper to taste
  • water if needed for blending


Process all ingredients in a food processor until smooth. Taste and add salt and pepper to taste. Feel free to add a little water to help it get smooth if needed.

Garnish with fresh parsley and serve.


In other news, I have become OBSESSED with Instagram lately! It's such a fun way to share beautiful images, inspiration and delicious eats with friends and followers! I have had it for ages, but only recently really started using it.

one of my favourite pics I've instragrammed lately! chickpea flour pancakes with pineapple sauce. YUM!

I'd love it if you'd all follow me @gabbyouimet and if you have an account I'd love to follow you back! Leave me a comment with your username and I will!

Does anyone else get as excited for St. Patrick’s Day as I do?

Does anyone else get as much amusement from apps and social media sites becoming verbs as I do? Instagrammed, facebooked, tweeted, pinned…our own modern language ;)

Have a wonderful Wednesday everyone!

raw coconut avocado fries with sweet chilli sauce


Hello friends!

Wow this week is flying by, I can hardly believe it’s Thursday! This past week has been so full of new things, I feel like I’m stumbling through it, barely aware of what I’m doing!

School has started and I have to say I love it so far! My classes are so interesting and totally right up my alley. And while they’re awesome, they move so fast and cover so much, my head is reeling and I have no idea where I’m going to find the time to study and learn it all! I already have two tests next week, gah! Needless to say between school, work, catching up with old friends and exploring the city, I haven’t been cooking very much, at least nothing interesting. Luckily I have a couple recipes on reserve to share with you all.

This recipe is one I’ve been trying to get right for a while and I’m so pleased I finally got it just right. Not that I minded endless trials of it. Because let’s face it, anything with avocado in it is sure to be good.


Today I’m going to share with you my raw coconut avocado fries with sweet chilli dipping sauce!

If you’ve never had avocado fries before, you’re in for a treat. They get all crispy on the outside and stay rich and creamy on the inside. These are coated with a coconut-flax “breading” that brings a bit of tropical sweetness to them and dipping them in the sweet chilli sauce adds some heat. These fries with their sweet and heat really pack a flavour punch!

The sauce on it’s own is amazing too. I found myself putting this sauce on everything! Raw zucchini noodles, pasta, rice, raw veggies, steamed veggies, in wraps, you name it! It’s a great alternative to your store bought chilli sauce being unprocessed and completely sugar-free not to mention it’s raw, meaning all those precious food enzymes are preserved.


this sauce is amazing with sweet potato wedges!

I used a coconut-flax breading on these, which is a great way to get lots of healthy fats in your diet. Omega-3s from the flax, medium-chain triglycerides form the coconut and mono-unsaturated fats from the avocado! Lots of anti-inflammatory bases covered here!

If you don’t have a dehydrator you can definitely try these in your oven on it’s lowest setting, but I wouldn’t recommend using the breading if you are going to bake them at a higher heat. The omega-3s in the flax are very susceptible to high heat, so if you bake them you increase the risk of free radicals forming. Free radicals are nasty little things that act on cancer cells and not in the way we want! So lets all be safe and keep these raw yes?

These would be great as an appetizer or side dish, or you could go really crazy and make them your main meal, I won’t tell anyone ;)


Raw Coconut Avocado Fries with Sweet Chilli Sauce (Vegan, Gluten-free, Sugar-free, Raw)

Ingredients (Serves 4)

Avocado Fries

  • 3 small avocados or 2 medium
  • 1/4 cup coconut flour
  • almond milk
  • 1/3 cup shredded, unsweetened coconut
  • 1/3 cup ground flax seed

Raw Sweet Chilli Sauce (adapted from this recipe)

  • 1/2 cup chopped red pepper
  • 2 tbsp chopped sundried tomato
  • 1/4 cup minced onion
  • 1 clove garlic
  • 1 tsp grated ginger
  • 1/2 a red chilli pepper, with seeds
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tsp salt
  • 15-20 drops stevia (or to taste)


Avocado Fries

First slice each avocado into wedges. I got about 4 wedges per each half of a small avocado.

Set up you dipping stations! You want to mix the flax seed and coconut flakes and pour onto a plate, a bowl of almond milk (I didn't measure this but a small one is fine) and a small plate with the coconut flour on top.

Now comes the messy part! It's really helpful here to have a "wet" hand and a "dry hand. First coat each wedge in the coconut flour, the dip into the almond milk, then coat in the flax and coconut mixture until the surface is completely covered. Place on a teflex-lined dehydrator tray and repeat for all remaining wedges.

Dehydrate at 105 F for 5-6 hours, until the outsides are crispy. Serve warm, straight from the dehydrator with the sweet chilli sauce. 

Raw Sweet Chilli Sauce

Blend all ingredients together. Keeps well refrigerated for about a week.

Serve with the avocado fries and enjoy!

Hope you all enjoy this recipe! I’ll see you all tomorrow for Healthy Vegan Friday!


I'm sharing this recipe on Slightly-Indulgent Tuesdays, Allergy-Free Wednesday, Real Food Wednesday, Keepin' it Real Thursday, Raw Foods ThursdaysFoodie Friends Friday, Gluten-Free Friday and Wellness Weekend!