lemon poppyseed truffles for a very special baby shower

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Today is a very special post. You see, the lovely and wonderful Ella of Pure Ella is having a baby (and very soon!). Since we can’t all be physically together but we wanted to celebrate this wonderful occasion, myself and other bloggers have decided to come together and throw her a virtual baby shower!

If you don’t know Ella, well shame on you, head over to her blog right this second! The recipes are delicious, simple, accessible and gorgeously photographed. Ella is also one of the kindest most beautiful souls you will ever come across. Is it any wonder we had to celebrate her?

lemon poppyseed truffles #vegan #glutenfree #paleo

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lemon raspberry quinoa pancakes: guest post at cooking quinoa! and vegan food swapping

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Today I’m really excited to share with you all another pancake recipe! Yes that’s right, I’ve had TWO pancakes successes recently! I think my relationship with pancakes might finally be changing!

These lemon raspberry quinoa pancakes don’t use any flour, rather used soaked whole quinoa grains to preserve maximum nutrition and make them easily digestible!

I bet you want the recipe, don’t you? Well then please make your way on over to Wendy’s blog, Cooking Quinoa!

And while you’re over there, wish her congratulations, she just welcomed a precious little girl, Skye to her family :)

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And just before I go, I want to show off what I got in this month’s Vegan Food Swap!

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With all of my restrictions, Jessica had quite the task- no gluten, no refined sugar, no nightshades, etc. And she did amazing! Included was:

  • Giddy YoYo Vanilla Bean and Mountain Salt raw chocolate bar- my absolute favourite!
  • Nüd Food Carrot crackers- the person who started this company actually went to the same school as me which is pretty cool. These are raw and vegan but I can never justify buying them though so these were a treat! I’ve also had the Green Energy ones before which are great!
  • Higher Living Vitality Tea- a delicious herbal blend that I’ve been enjoying every night!

Thank you so much Jessica!

Now if you live in Canada and want to get involved in some vegan swapping, sign up at MeShell in Your City!

Now get on over to Cooking Quinoa for my pancake recipe!

I'm sharing these on Allergy-Free Wednesday.

st. paddy’s day green monster dip

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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!

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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 barnivore.com 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!

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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

Instructions

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.

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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!

wiaw #26: so much hummus

Morning my lovelies! I can’t believe it’s already Wednesday! The last couple of days whooshed past in a blur. Yesterday was my last day working at my job and it hit me hard. I wasn’t expecting to have that kind of reaction! I was almost in tears as I left and no one wanted to see me go either. All my coworkers wrote me a lovely card with the kindest words, which made leaving that much harder.

And while I was sad to go, it does make me happy that I found a place I enjoyed working so much with some really amazing people :)

Now onto the next phase of my life!

I wasn’t going to blog today. But I found myself with a spare hour this morning so instead of packing, which I probably should be doing, I’m sitting down to share with you all one of my most favourite foods lately. Something I’ve been eating pretty constantly for 2 weeks- as a dip, dressing and sauce, this baby does it all!

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I have rediscovered my love for hummus in all forms.

Even things that shouldn’t be called hummus, such as dips of the white bean variety are getting roped into this new obsession. There’s something about the creamy smooth dip alive with bold flavours, that is at once filling and light that just does it for me.

Protein packed and filling, hummus really is a vegan’s, or really anyone’s best friend!

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This What I Ate Wednesday is therefore and ode to hummus :)

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And not just any hummus, rather my little creation of Sundried Tomato and Lemon Hummus.

Alive with the super savoury and flavourful hits of sundried tomatoes and brightened with lemon zest, this dip will dress up any plain veggie, bread or cracker. It makes your tongue do a little happy dance :) In fact, I dare you all not to eat spoonfuls of this straight out of the food processor. I may have eaten at least a quarter of the batch before even moving it into a bowl.

Now this hummus isn’t just a dip! It’s a flavour powerhouse that can jazz up any meal! Stir it into pasta, thin it out for a dressing, spread it onto a sandwich or spoon it on top of cooked grains.

I swear this hummus has magical powers.

Gone are the days of boring food.

Enter: Sundried Tomato and Lemon Hummus

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Sundried Tomato and Lemon Hummus (Vegan, Gluten-Free, Sugar-Free)

Ingredients

  • One 19oz can chickpeas, heated (navy beans work well too!)
  • juice and zest of one lemon
  • 2 tbsp tahini
  • 2 cloves garlic
  • 1/2 cup sundried tomatoes (sulphite-free is best)
  • 2 tbsp olive oil

Instructions

Heat the chickpeas in a pot on the stove top. This will help your hummus become a more creamy consistency.

Put all ingredients except the olive oil in a food processor and run until the beans are broken down and a smooth consistency is reached. Slowly drizzle in the olive oil while the processor is running until full incorporated.

It’s that easy!

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Now that this mildly embarrassing gushing session has finished, I wish you all a marvellous Wednesday! I get to go have my hair done. It desperately needs to happen and I just love chatting with my hair dresser. Plus who doesn’t love a little pampering?