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How to indulge mindfully and maintain balance
The holiday season is a time of joy, togetherness, and, let’s face it, indulgence. Between festive feasts, decadent treats, and packed schedules, it can feel like your health goals get pushed to the back burner. But what if you could enjoy the holidays to the fullest and stay on track with your wellness journey? With mindful practices and a balanced approach, you can make it happen. Here’s how to indulge thoughtfully, nurture your health, and truly savour the season.
One key to navigating holiday indulgence is shifting your mindset from restriction to balance. It’s not about avoiding every holiday treat or hitting the gym relentlessly. Instead, aim for moderation and mindfulness. The goal is to allow yourself to enjoy festive foods while maintaining healthy habits, so you feel good physically and emotionally throughout the season.
Rather than focusing on what you shouldn’t eat, think about what you can add to your plate. Incorporating nutrient-rich options like colourful vegetables, proteins, and whole grains alongside holiday favourites ensures you’re nourishing your body while satisfying your cravings.
Mindful eating is a powerful tool to help you savour every bite without overindulging. This holiday season, try these tips to stay present with your food and your choices:
1. Pause Before You Eat
Before digging into your plate, take a moment to appreciate the aromas, colours, and effort behind the meal. A brief pause helps you connect with your food and prevents mindless eating.
2. Eat Slowly and Savour
Chew thoroughly and enjoy each bite. This not only enhances your enjoyment but also gives your brain time to register fullness, helping you avoid overeating.
3. Practice Gratitude
Reflect on the love and traditions behind your favourite dishes. Gratitude enhances your dining experience and shifts focus from quantity to quality.
Balancing indulgence with health requires small, intentional actions that add up. Here are practical ways to make it happen:
1. Set a Pre-Party Game Plan
Have a small snack, like a handful of nuts, or an apple before heading to a holiday gathering. You will be surprised at how well this keeps hunger in check.
2. Start with Vegetables
Load your plate with salads, roasted veggies, or crudités before moving to richer dishes. This strategy helps you fill up on fibre and nutrients, leaving less room for empty-calorie options.
3. Be Selective
Not all holiday treats hold equal value for you. Prioritize dishes that you truly love and skip the ones that don’t excite your taste buds.
4. Portion Wisely
Use smaller plates to manage portion sizes, and try to fill your plate once rather than going back for seconds. Remember: the first few bites of any dish are often the most satisfying.
Finding time for workouts during the holidays can feel daunting, but small changes can keep you moving:
• Stick to Simple Workouts
If your schedule is hectic, opt for short, effective workouts. Whether it’s squeezing in a few sets of your favourite weight circuits at home, a ten-minute run or yoga flow session - every bit counts. Consistency matters more than intensity.
• Make it Social
Invite friends or family to join you for a hike, skating, or even a holiday-themed workout. Combining exercise with connection makes it more enjoyable.
Two often-overlooked elements of holiday health are sleep and hydration.
• Prioritize Sleep
Have fun, but remember, late-night celebrations can disrupt your rest, which affects everything from mood to appetite. Aim for consistent sleep patterns, even if it means saying no to that extra hour of TV when you get home.
• Stay Hydrated
As always, drinking plenty of water is essential for energy, digestion, and appetite regulation. If you’re enjoying alcoholic beverages, alternate them with water to stay balanced.
For many, the holidays come with emotional triggers. Whether it’s stress, nostalgia, or social pressure, we’ve all been there.
• Consider New Approaches
Try incorporating soothing activities like journaling, meditating, or walking.
• Be Kind to Yourself
If you overindulge, don’t dwell on guilt. The holidays are a special time to unwind, celebrate, and savour the moments that bring us joy. We all deserve the chance to treat ourselves, indulge in what we love, and truly enjoy the season. We can always reset.
• Practice Gratitude Daily
Take time each day to reflect on a few things you’re grateful for. This simple habit can enhance your overall holiday experience and every day!
The holidays don’t have to derail your health journey. With mindful choices, a focus on balance, and a little preparation, you can indulge joyfully while staying true to your wellness goals. Embrace the season with a spirit of gratitude, connection, and moderation, and you’ll step into the new year feeling your best— mind, body, and soul.
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MNP Community Sport Centre The Gift of Fitness –
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Recreation Centre
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Get 18 kettlebells in one with the 12–20 kg Adjustable Kettlebell. Perfect for all fitness levels, this versatile tool helps you save space and enhance your strength training. Find us at our Calgary showroom at Unit 114, 7880 66 St SE. and explore our full range of fitness equipment.
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Milk Jar’s Holly 8 oz candle is a holiday favorite, blending cranberry, clove, and pine scents in a cozy coconut soy wax. With a crackling wood wick, it brings warmth and seasonal cheer, perfect for gift-giving or self-care. A thoughtful holiday addition for any candle lover.
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The Hamilton Beach MultiBlend® Kitchen System does the work of three appliances: a traditional blender, a food processor, and a personal blender. It has a powerful motor with 800 watts of peak power. It blends, mixes, chops, slices, shreds and more. Perfect for crafting festive treats and meals, it makes holiday cooking a breeze.
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The Ascent X Series is Vitamix’s premium blender line. Its reimagined design combines an intuitive interface with a sophisticated, timeless look that feels at home in any home. It’s the best in blending, enhanced by customer feedback and updated for the modern kitchen. The Ascent X2 features a 1.4-litre Container, an automatic Self-Cleaning Program, and three Blending Programs (Smoothies, Frozen Desserts, and Soups).
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A revolutionary, first-of-its-kind juicing technology that allows you to load an entire recipe into the juicer at one time. Add your ingredients, turn the juicer on and enjoy a cold-pressed juice in minutes. Hands-free juicing that preserves nutrients, produces more juice in less time - juicing made simple!
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Celebrate the season with these holiday-inspired crackers, perfect for snacking or sharing!
RECIPE AND PHOTOGRAPHY BY CAROL DUDAR
Freelance food stylist and recipe contributor from Toronto, ON. CAROLDUDAR
There’s something magical about the holidays that makes every bite feel special, and these nut and seed crackers are no exception. Packed with wholesome ingredients and a delightful crunch, they’re a versatile addition to your festive table. Whether you’re serving them as a base for creamy dips, pairing them with sweet spreads, or simply enjoying them on their own, these crackers bring a perfect balance of flavour and texture. Easy to make and even easier to love, they’re a crowdpleasing snack that adds a touch of homemade charm to your holiday celebrations.
Prep Time – 25 minutes
Cook Time – 40 minutes
Refrigeration Time - 1 hour and 15 minutes
Makes 40 crackers
• 3/4 cup raw cashews
• 1/2 cup raw almonds
• 1/2 cup walnut pieces
• 1/4 cup raw pumpkin seeds (pepitas)
• 2 Tbsp. chia seeds
• 1/4 cup warm water
• 2 Tbsp. sunflower seeds
• 2 Tbsp. flax seeds
• 1/4 cup water
• 3 Tbsp. extra virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1/4 tsp. red chili flakes
• 1 tsp. nutritional yeast flakes
Nutrition facts per serving
Calories 295; protein 8.8 g; fat 22.6 g; carbs 17.5 g.
1. Preheat oven to 400° F.
2. On a baking sheet, put the cashews, almonds and walnuts and bake for 15 minutes or until golden brown, tossing occasionally.
3. In a small baking sheet or frying pan, toast the pumpkin seeds for 5-10 minutes or until lightly golden brown.
4. In a small bowl, soak the chia seeds in the 1/4 cup of water for 5 minutes, and add to a food processor.
5. Once all the nuts are cooled, transfer to a food processor, add the sunflower, flax seeds, salt, black pepper, red chili flakes, nutritional yeast flakes, olive oil, and soaked chia seeds.
6. Process until the mixture comes together into a ball with a finely ground texture.
7. Transfer the mixture to a large piece of parchment and cover with an equal size piece of parchment.
8. Using a rolling pin, roll out the dough to an even, thin layer, about 1/4” thick.
9. With a large knife, score the crackers into the size you want - ideally 1.5” x 1.5” square. Lightly sprinkle with more salt if you like.
10. Cut the irregular ragged pieces off and set aside.
11. Slide the parchment paper with the crackers onto a baking sheet, and bake for 15 minutes.
12. Turn the baking sheet half a turn and bake again for another 10 to 15 minutes being careful not to over-bake. Allow the crackers to cool completely on the baking sheet on a cooling rack.
13. Meanwhile, roll out the remaining scraps of the cracker mixture, and repeat. The edges will be more irregular on these scraps.
14. Bake the remaining crackers.
15. Once completely cool, transfer to an airtight container.
RECIPE AND PHOTOGRAPHY BY DANIELLE ARSENAULT
One of IMPACT Magazine’s Top Vegan Influencers and raw food chef and owner of Pachavega Living Foods from Vancouver Island, B.C. & Ometepe, Nicaragua. Danielle is passionate about promoting a healthy lifestyle encompassing care for the planet & healing powers of plant-based foods.
PACHAVEGA PACHAVEGA PACHAVEGA
Get ready to elevate your holiday entertaining with a show-stopping dish that will delight and impress your family and guests. This artistic portobello mushroom recipe is more than just a side, it’s a conversation starter and a testament to your culinary creativity. Featuring rich, earthy portobello mushrooms as the base, this dish is brought to life with the vibrant flavors of sun-dried tomatoes and the aromatic punch of fresh pesto.
Serves 4
INGREDIENTS
• 4 portobello mushrooms
• 1/2 cup cashews
• 1/2 cup sun-dried tomatoes
• 1 cup basil
• 1 Tbsp. chopped cilantro
• 4 cloves garlic, smashed
• 2 Tbsp. nutritional yeast
• 1 Tbsp. olive oil
• 1/2 Tbsp. lime juice
• 1/2 Tbsp. apple cider vinegar
1. Start by cleaning the mushrooms, remove their stems (save to make more gravy!) and set aside.
2. Combine all the ingredients to the food processor and pulse until well mixed, but not mushy, ensuring the cashews retain some texture. Stuff the mushrooms and place in the food dehydrator at 145° F (62.78° C) for 2 hours, then turn down to 115° F (46.11° C) for 6 hours until they are juicy and flavourful.
3. Alternatively you can pan-fry them in a little broth. Add stuffed mushrooms to the pan and add a tablespoon of broth. Simmer until the broth evaporates. Turn off heat, cover and let sit for 10 mins. Serve with cashew cream and enjoy!
Nutrition fac ts per serving
Calories 113; protein 5 g; fat 7 g; carbs 11 g.
A blend of rich, sweet flavours with a hint of spice
RECIPE AND PHOTOGRAPHY BY JORDAN
BRUCE
A registered holistic nutritionist that focuses on helping women get answers to improve their gut and hormone health. Jordan often recommends plant-forward recipes, more time in nature and herbs to transform health and reduce stress. Voted best nutritionist in Vancouver, B.C. three years in a row, she transforms your wellbeing with functional testing and lots of support.
JORDANBRUCE.NUTRITION
As the holiday season approaches, there’s nothing quite as comforting as a warm bowl of goodness to nourish the body and soul. Whether you're cozying up by the fire or hosting a holiday gathering, this delectably smooth soup will bring warmth and cheer to any occasion. The bonus is that it is packed with nutrition and will fill your kitchen with mouth-watering aromas making every spoonful a reminder of the simple joys of Christmas.
• 1 medium-to-large organic butternut squash
• 3-4 carrots
• 4 cups of low sodium veggie broth (I base it on consistency and often add water if not using coconut milk)
• 1 can coconut milk, without added gums and BPA if possible
• 1 medium yellow onion or 1 shallot
• Olive oil or avocado oil to sauté onions
• 2-3 cloves of garlic
• Small chunk of ginger root
• Pinch of smoked paprika, turmeric, and true cinnamon
• Small splash of real maple syrup
• Pepper and optional dash of sea salt
1. Preheat oven to 425° F. Cut the butternut squash lengthwise while using a hatchet-style knife - nothing delicate. I always opt to cut off the end with the stem first. Drizzle a tiny bit of oil once open and seeds scooped out. Place face down on parchmentlined cookie sheet and roast for 45 minutes, checking halfway. Add carrots in too!
2. In a pot, add your oil of choice and your freshly chopped onion or shallot. Stir often for 5-10 minutes. Before onions are translucent, add your chopped garlic and ginger.
3. When the squash is done you’ll want to leave it for at least 15 minutes prior to handling and using a spoon to scoop out the flesh.
4. Add squash to the blender with vegetable broth, coconut milk or a little water, spices, onions, garlic, ginger and blend. I do mine in two batches as the blender gets full easily and there may be some steam.
5. Return everything to the pot to keep warm. Enjoy
Nutrition fac ts per serving
Calories 315; protein 4.1 g; fat 9 g; carbs 26.3 g.
NOTE:
Optional protein add-ins: I’ve added cooked lentils as well as roasted soy curls with spices. You could also try a red lentil as they cook quickly, just add water. Or serve with a high-protein salad or avocado toast with smoked tofu slices.
RECIPE AND PHOTOGRAPHY BY JONI PYPERS
Calgary, AB-based creator of The Pypers Kitchen, where she develops original contemporary comfort food recipes that are elevated, unfussy and delicious.
THEPYPERSKITCHEN
This vegetable barley soup hits all the right notes over the winter months. You can use this recipe as a canvas and throw in whatever veggies you like. I’m a fan of corn for a little sweetness and edamame for the great texture and the added hit of protein. Hearty pearled barley has the best chew and it’s swimming around in a rich, super savoury broth with loads of chunky veggies. It’s all just so satisfying and then … we top off each bowl with a rich and spicy chili garlic drizzle and a smattering or bright, fresh green onion. It is truly the best.
Prep Time – 10 minutes
Cook Time – 30 minutes
Serves 6-8
Soup
• 3 Tbsp. olive oil
• 1 onion, diced
• 3-4 carrots, diced
• 1 pepper any colour, diced
• 2 garlic cloves minced
• 2 Tbsp. flour*
• 1/2 tsp. dried thyme
• Pinch red pepper flakes
• Salt & Pepper
• 1 1/2 cup pearled barley*
• 8 cups vegetable broth
• 2 Tbsp. soy sauce
• 1/2 cup corn kernels
• 1/2 cup edamame
Drizzle
• 3 Tbsp. olive oil
• 1 large garlic clove, minced
• 1/2 tsp. red pepper flakes
• 1 tsp. Sriracha
• 1/2 tsp. salt
• Green onion, sliced for topping
Soup
1. Heat the olive oil over medium-high heat and add in the onion.
2. Cook for several minutes, until softened.
3. Add in the carrots, pepper and garlic and stir well. Cook for two minutes.
4. Stir in the flour, thyme, red pepper flakes and a good pinch of salt and pepper. Cook two minutes more.
5. Add in the vegetable broth and the soy sauce and bring to a boil.
6. Reduce to a simmer and allow to cook 20-30 minutes until the barley is tender.
7. Stir in the corn and the edamame. Season with salt and pepper to taste.
Drizzle
1. Heat the olive oil over medium-high heat and add in the garlic and the red pepper flakes. Allow to sizzle for a couple of minutes and remove from the heat.
2. Stir in the Sriracha and salt.
3. Serve the soup and garnish with the drizzle and the green onion.
NOTE:
*I like my soups hearty and thick and this one will thicken up even more as it sits, so add broth to loosen it if needed. If you like a thinner soup, you can omit the flour and/or reduce the amount of barley to 1 1/4 or even 1 cup.
*There are different forms of barley, but I prefer the pearled. They look like little pearls when they’re cooked and have the most awesome chew when you eat them. That’s what I’m using here.
Nutrition facts per serving Calories 608; protein 11.5 g; fat 52 g; carbs 38.4 g.
RECIPE AND PHOTOGRAPHY BY JOSIE BOULDING
Nutritionist, and former TV personality from Courtenay, B.C., Josie is the co-founder of Restless Josie Cooks with her husband Ryan Stuart, and they have just released their first cookbook: Habit. RESTLESSJOSIE JOSIE.BOULDING
There are some things best left to the pros, like major electrical jobs, moving pianos and Pad Thai. Greek lemon potatoes used to be another one. We could never make them taste anywhere near as good as they taste in a restaurant until we discovered the secret cooking technique and added our Lemon Preserve Base, a simple and quick sauce. The result was an instant classic. Crispy, buttery soft and lemony all in the same bite: it is now our favourite way to eat potatoes.
Prep Time – 15 minutes
Cook Time – 50 minutes
Serves 4 as a side
INGREDIENTS
• 10 Yukon Gold potatoes, cut into wedges
• 1 cup water
• ⅓ cup olive oil
• 1 Tbsp. Lemon Preserve Base cream
• 1 Tbsp. Lemon Preserve Base rind, chopped up
• 1 Tbsp. Dijon mustard
• 1 tsp. oregano
• ¼ tsp. salt
• ½ tsp. pepper
DIRECTIONS
1. Preheat the oven to 375° F.
2. Place the potato wedges in a single layer in a high-sided baking pan or casserole dish.
3. In a bowl or measuring cup, combine all the other ingredients.
4. Pour the liquid over the potato wedges. The liquid should almost cover the potatoes. If not, add extra water.
5. Put the pan in the oven and bake for 30 minutes.
6. Flip potatoes and return to the oven for 15 to 20 minutes.
7. They are done when most of the liquid has boiled off and the potatoes are golden and crispy on the outside and you can easily spike them with a fork.
Lemon Preserve
Lemon Preserve Base adds a lemony complexity to everything from salad dressings to cocktails to desserts. The recipe produces a mix of preserved rinds and a cream. Depending on the purpose use either or both.
• 2 large organic lemons
• ¼ cup lemon juice (fresh squeezed or store-bought juice)
• ¼ cup white wine (any variety will do, but we like Sauvignon Blanc)
• 3 tsp. salt
1. Wash the lemons and slice them into thin strips.
2. Add lemon slices to a Dutch oven or heavy pan with all the other ingredients. Stir to combine.
3. Bring to a boil, cover and simmer for 12 minutes or until the liquid has reduced by half.
4. Use it right away or store in the refrigerator for two weeks.
Nutrition facts per serving Calories 505; protein 9 g; fat 19 g; carbs 76 g.
RECIPE AND PHOTOGRAPHY BY HEIDI RICHTER
Heidi Richter is a Vancouver Island, B.C.-based recipe developer, food writer and photographer. She is the author behind the award-nominated blog, The Simple Green, which shares vegetarian and vegan recipes inspired by fresh, seasonal ingredients. THE_SIMPLE_GREEN THESIMPLEGREEN
This vegan peach thumbprint cookie recipe is a twist on the traditional Swedish hallongrotta. They are slightly crunchy, perfectly textured and lightly flavoured courtesy of an almond coating, and filled with your favourite peach preserves. Great for any occasion but extra special during the holidays.
Prep Time – 2 hours, 30 minutes
Cook Time – 22 minutes
Makes 24 cookies
• 1 cup unsalted dairy-free butter, softened
• ½ cup organic cane sugar
• 1 tsp. vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• ⅛ tsp. salt
• 1 cup blanched almonds
• ½ cup peach preserves
DIRECTIONS
1. In a large bowl, beat the butter until light and fluffy. Beat in the sugar and vanilla extract. Add the flours and salt to the butter mixture and beat until the mixture resembles coarse wet sand (it should stick together when pressed). Using your hands, press and form the dough into one large mass. Cover and place in the fridge for 1 hour to chill.
2. Meanwhile, add the blanched almonds to a 3-cup food chopper or a small food processor. Pulse the almonds approximately 6-8 times, or until finely chopped. Pour the chopped almonds into a shallow dish and set aside.
3. Preheat the oven to 350° F. Remove the chilled dough from the fridge and, using your hands or a 1-inch cookie scoop, portion and roll the dough into 1-inch rounds. Roll each dough ball in the chopped almonds and place 2 inches apart on a baking sheet.
4. Using your thumb or a small spoon, gently press a well in the centre of each dough ball. The dough may crack, which is okay. If you prefer, you can press each dough ball back together while continuing to create a well in the centre with your thumbs.
5. Fill each well with a ¼ - ½ tsp. of peach preserve. Bake in the preheated oven for 18-22 minutes, or until slightly golden brown around the edges. Remove from the oven and let cool for 10 minutes on the baking tray before transferring them to a rack to cool completely.
Nutrition facts per serving Calories 167; protein 2 g; fat 10 g; carbs 18 g.
This festive, healthy and colourful pie is perfect for the holidays
RECIPE AND PHOTOGRAPHY BY EMILY ROSE SPAIN
Recipe developer, food photographer and healthy, wholesome content creator at PrettyPies.com from McKinney, TX. Emily is the author of PS It's Healthy and Yay! It's Sugar-Free. EMILY.LIKES.FOOD EMILYSPRETTYPIES
Enjoy this low-carb, gluten-free, dairy-free and sugar-free delight this holiday season. It's made with plants (but it does not taste like plants!) with 100 per cent natural ingredients. It's a cross between a cream pie and a cheesecake (without the tang). So smooth and so rich. You'll taste the fragrant vanilla and hints of maple and coconut combined with the chocolatey chewy walnut crust.
The fluffy, festive whipped cream with juicy pomegranate ornaments adds another layer of sweetness with a tiny bit of crunch. It's a pure Christmas delight. You’ll want to add this pie to your list of holiday traditions.
Serves 8
Brownie Crust
• 1 ½ cup walnuts
• 6 Medjool dates, pitted
• ⅓ cup cacao
• 1 tsp. vanilla
• ⅛ tsp. Himalayan pink salt
Vanilla Cream Filling
• 1 cup raw cashews, soaked
• 4 ½ Tbsp. maple syrup
• 3 ¼ cups fresh baby spinach, packed
• ½ cup + 2 Tbsp. coconut oil, melted
• 1 Tbsp. vanilla
• Pinch of pink salt
Garnish
• Whipped coconut cream
• Pomegranate seeds
Crust
1. Pulse all ingredients together in a food processor until finely ground. Add a splash of water to help it blend. When it starts to stick together, it's done.
2. Press firmly into a pie plate (parchment optional but helps with removal). Refrigerate while you prepare the filling.
1. Use cashews that have been soaked either overnight in a bowl of water or 2 hours in a bowl of boiling water. Drain, rinse and shake dry. Blend cashews thoroughly in a food processor.
2. Scrape down the sides. Add spinach and blend again.
3. Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
4. Pour filling over crust and smooth with a spatula. Cover with a paper towel and wrap tightly in foil. Freeze until firm, then refrigerate until ready to garnish & serve.
5. Garnish with whipped cream and pomegranate seeds, or try coconut shreds, pepitas, chocolate chips, dried cranberries or raspberries. Enjoy!
Coconut Cream
Refrigerate a can of coconut milk to separate the cream. Scoop out the solid white cream into a mixing bowl. Beat with a hand mixer for about 30 seconds. Add 1 tsp. vanilla and 2 tsp. maple syrup, or 1 Tbsp. powdered coconut sugar. Whip again until light and fluffy. Transfer to a baggie and snip off the corner to pipe it on!
Nutrition facts per serving Calories 495; protein 7 g; fat 39 g; carbs 31 g.
RECIPE AND PHOTOGRAPHY BY LEILA AZIMANI
A physical education teacher and personal trainer with a passion for fitness and self-development from Montreal, QC. Author of Healthy & Grateful: 6-Week Wellness Planner, a tool for women who want to build strength, nurture healthy habits and practice gratitude. Leila also holds a master’s degree in communication, with a focus on the impact of social media on eating disorders and self-image.
COACHLEILA
With a festive twist on the classic recipe, these delicious, timeless treats are sure to become a cherished part of your holiday traditions. Loved for their familiar texture and nostalgic charm, this version swaps out marshmallows for nut butter. Perfect for holiday gatherings, family baking sessions, or a quick dessert for last-minute guests, they bring comfort and cheer with every bite.
Time – 30-40 minutes
Makes 8 Squares
• 3 cups puffed rice cereal, unsweetened, like Rice Krispies
• 1 cup protein powder, vanilla or chocolate
• ½ cup natural almond butter, or other nut butter
• ¼ cup honey, or maple syrup
• 1 tsp. vanilla extract
• ¼ cup dark chocolate chips (for topping)
Nutrition facts per serving Calories 257; protein 12 g ; fat 11 g; carbs 22 g.
Prepare the Mixture
1. In a medium microwave-safe bowl, combine the almond butter and honey (or maple syrup). Microwave in 15-second intervals until the mixture is smooth and easy to stir. Add vanilla extract and stir.
Add Protein Powder and Cereal
2. Add protein powder to the almond butter mixture, stirring until well combined. It will be a thick mixture but try to fully incorporate the protein powder. Gently fold in the puffed rice cereal until evenly coated.
Shape Bars and Add Chocolate Topping
3. Line an 8" X 8" pan with parchment paper and press the mixture firmly into it. If using chocolate, melt and drizzle over the top.
4. Chill and Slice
5. Place the pan in the fridge for at least 30 minutes, or until the mixture is firm. Once set, lift the treats out of the pan and cut into squares.
Feast your eyes on this gooey, melt-in-your-mouth delight
RECIPE AND PHOTOGRAPHY BY NISHA VORA
From San Diego, CA, Nisha Vora is a vegan-recipe developer, food blogger, and cookbook author. After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched her dream career. On her website Rainbow Plant Life, she shares unique flavour-packed, plant-based recipes, and on Youtube, she’s known for her fun yet educational cooking videos.
RAINBOWPLANTLIFE RAINBOWPLANTLIFE RAINBOW PLANT LIFE
Made with just six main ingredients, these fudgy, vegan-chocolate beetroot truffles are wholesome yet taste indulgent. They are also gluten-free, oil-free, soy-free and nut-free! The addition of beets gives it a rich, red-purple hue.
Prep Time – 30 minutes
Cook Time - 2 hours, 30 minutes
Serves 15
• 1 small beet (4 1/2 – 5 oz., or 125-140 g), cooked and then peeled
• 12 Medjool dates (about 6 oz., or 170 g), pitted
• 1 tsp. vanilla extract
• 1/2 tsp. sea salt, plus more to taste
• 6 tsp. (30 g) raw cacao powder, divided
• 1/4 cup (22 g) oat flour
• 3 ounces (85 g) of quality, dairy-free dark chocolate
• Optional ingredients for coating the truffles: unsweetened shredded coconut, raw cacao powder, flaky sea salt, raw cacao nibs, dried rose buds, beetroot powder, hemp seeds, chopped nuts.
1. If you’re making your own oat flour, take slightly more than 1/4 cup of rolled oats (22 g / 0.77 oz) and add it to a food processor. Blitz until the oats have turned into a fine powder. Transfer to a bowl and set aside. If you’re using store-bought oat flour, skip this step.
2. If you are not using a high-powered food processor, or if your dates are quite dry and not sticky, soak the dates in hot water.
3. Chop your steamed or roasted beet. Add it, the dates,
vanilla extract, salt, and 1/4 cup or 4 Tbsp. of the cacao powder (20 g / 0.7 oz.) to a food processor. Process until the ingredients are well combined and starting to come together as a sticky paste.
4. Add the remaining 2 Tbsp. of cacao powder (10 g / 0.36 oz.) and the oat flour to the food processor. Blend again until the ingredients are well combined and a dough has formed. Taste and add more salt as desired. The dough will be quite sticky at this point.
5. Transfer the dough to a bowl and cover. Freeze for at least 1-2 hours. This step is essential, so don’t skip it!
6. Line a baking sheet with parchment paper. Melt the dark chocolate in a large bowl, using either a double-boiler method, or in the microwave in 30-second intervals. Allow to cool for 5 minutes.
7. Remove the truffle dough from the freezer. Using a rounded tablespoon or mini ice cream scooper, scoop the truffle dough and roll into evenly sized balls. Transfer the balls to the baking sheet.
8. I highly recommend wearing food-safe gloves while rolling the balls because the dough is sticky and beets tend to stain, so your hands will get really messy if you roll them with your bare hands.
9. Using a slotted spoon or similar utensil, dip one truffle at a time into the melted dark chocolate, and coat it all over. Transfer back to the baking sheet and sprinkle with the toppings of your choice. Work quickly, as the melted chocolate will set pretty quickly and your toppings won’t stick once the chocolate has set. Repeat with each truffle.
10. You can serve them immediately, but I prefer to return them to the freezer for 15-30 minutes to set. Store leftovers in an airtight container in the freezer (they don’t need to be defrosted).
Nutrition facts per serving Calories 103; protein 2 g; fat 1 g; carbs 20 g.
Get ready for a treat your guests will go wild for!
RECIPE AND PHOTOGRAPHY BY TESSA SIMPSON
A self-professed foodie from Hillsboro, OR who loves to experiment in the kitchen to make meals healthier and tastier.
TESSADOMESTICDIVA TESSA THE DOMESTIC DIVA
These little bites of goodness are not only dairy-free and plantbased, but they're also packed with wholesome ingredients that make them perfect for any time of day. Once you try them, these donuts will quickly become a family favorite you'll make again and again!
Prep Time – 15 minutes
Cook Time – 10 minutes
Makes 10 donuts
• 3/4 cup pumpkin puree
• 1/4 cup avocado oil (coconut oil and light olive oil also work)
• 3 Tbsp. flax meal or 2 Tbsp. chia seeds, mixed with 2 Tbsp. hot water
• 1 tsp. vanilla extract
• 2/3 cup palm sugar or brown sugar
• 1/2 cup gluten-free oat flour
• 1/2 cup tapioca flour or other starch
• 1/4 cup almond flour (for nut-free replace with more oat, brown rice, or 2 Tbsp. coconut flour)
• 1/4 cup brown rice flour
• 1 tsp. cinnamon, optional
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 tsp. guar gum
Nutrition facts per serving Calories 162; protein 1 g; fat 6 g; carbs 25 g.
1. Preheat oven to 350° F.
2. Grease a donut pan.
3. In a bowl, whisk together the pumpkin, flax, sugar, oil, and vanilla.
4. Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point.
5. Shape the dough using one of these three options:
Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a plastic bag with a small diagonal hole cut in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
6. Bake for about 10 minutes until firm. Let rest for a few minutes, invert, and dip in the topping of your choice.
Topping Suggestions
For the glaze, mix 1/2 cup powdered sugar, a splash of vanilla, and 1 Tbsp. milk—add melted vegan butter for extra richness! Or brush the tops with melted vegan butter or coconut oil, and sprinkle with cinnamon sugar.
RECIPE AND PHOTOGRAPHY BY LAUREN TOYOTA
Creator of Hot for Food blog and cookbook. One of IMPACT
Magazine’s Top Vegan Influencers, vegan chef, content producer and author based in Los Angeles, CA.
HOTFORFOOD HOTFORFOODBLOG
This vegan millionaire shortbread takes decadence to a whole new level! Picture this: three irresistible layers, each one more luxurious than the last. A layer of shortbread cookie, a creamy caramel filling and a rich chocolate ganache topped with flaked salt makes this an endulgence that will satisfy everyone's sweet tooth! Whether shared at a holiday gathering or savoured on your own, this dessert is guaranteed to steal the show.
Prep Time – 25 minutes
Cook Time – 40 minutes
Refrigeration Time - 1 hour and 15 minutes Makes 9 large squares
Shortbread
• 3/4 cup all-purpose flour
• ⅓ cup light brown sugar, packed
• ¼ tsp. sea salt
• ⅓ cup salted vegan butter, cold and cubed
Caramel Filling
• 1 cup canned coconut cream
• ½ cup salted vegan butter
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 tsp. vanilla extract
• ¼ tsp. sea salt
Chocolate Ganache
• 1 cup semi-sweet chocolate chips or chopped baking chocolate
• ⅓ cup canned coconut cream
• ¾ tsp. flaked sea salt
1. Preheat the oven to 350° F. Line an 8x8-inch baking pan with parchment paper by crisscrossing two 8-inch wide strips, leaving an overhang to easily lift the finished bars.
2. In a large bowl, mix flour, sugar, and salt by hand. Add cold, cubed butter and pinch it into the dry ingredients until crumbly, with no dry spots. Press the mixture into the pan, then poke with a fork. Bake for 12 minutes, until golden around the edges. Cool completely on a wire rack.
3. For the caramel, combine coconut cream, vegan butter, brown sugar, and granulated sugar in a saucepan over medium heat. Stir until melted and smooth, then attach a candy thermometer and let it heat to 230° F (about 14 minutes). Once at temp, remove from heat and stir in vanilla and sea salt. Let it cool and thicken for 5 minutes— it should be thick yet pourable. Pour over the cooled shortbread and smooth with a spatula. Chill for 15 minutes.
4. Once chilled, make the ganache by placing chocolate chips and coconut cream in a heatproof bowl over simmering water (don’t let the water touch the bowl). Stir until smooth and melted, about 6-7 minutes. Pour over the caramel, spreading evenly to the edges with a spatula. Top with flaked salt, then refrigerate for at least 1 hour before slicing into sweet, decadent pieces!
Nutrition facts per serving Calories 493; protein 4 g; fat 34 g; carbs 46 g.
Indulge in the dreamy, creamy decadence of this lemon dessert
RECIPE AND PHOTOGRAPHY BY JOSIE BOULDING
Nutritionist, and former TV personality from Courtenay, B.C., Josie is the co-founder of Restless Josie Cooks with her husband Ryan Stuart, and they have just released their first cookbook: Habit.
RESTLESSJOSIE JOSIE.BOULDING
Does it count as dessert if it is good for you? Don’t waste too much time pondering this philosophical question and just savour this incredibly tasty and healthy play on a vegan cheesecake. That’s right, no dairy and low carb and little sugar. It’s even raw. Yet it’s still rich, indulgent and a little intense—just like any good cheesecake should be.
Prep Time – 30 minutes
Cook Time – 1 hour
Serves 12
INGREDIENTS
Crust
• 2 cups almond meal
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 3 Tbsp. coconut oil
• 2 Tbsp. cold water
• 1 Tbsp. maple syrup
Filling
• 2 cups raw cashews
• ¾ cup cold water
• ¼ cup white chocolate chips
• 4 lemon slices from Lemon Preserve
• 1/4 cup and 1 Tbsp. xylitol or sugar
• 1 tsp. guar gum or corn starch
• 1 tsp. vanilla
• ¼ tsp. salt
Raspberry Coulis
• 2 cups frozen raspberries, thawed
• ¼ cup maple syrup
• 1 tsp. vanilla extract
• 3 Tbsp. lemon juice (about one lemon)
• 2 tsp. guar gum or corn starch
Nutrition facts per serving
Calories 186; protein 3 g; fat 11 g; carbs 21 g.
1. Start by preparing the cashews. In a bowl or measuring cup, combine cashews, water and salt. Leave to soak for 30 minutes.
2. For the crust, combine all the dry crust ingredients in a big bowl and add the water and oil. Mix with your hands until you can make the dough into a big ball. If it is too dry, add more water, a half teaspoon at a time.
3. In a 9-inch diameter cheesecake pan, or similar sized cake pan, add the crust mixture and smooth it flat with your hands until it covers the bottom of the pan.
4. Place white chocolate chips in a microwave safe dish. Microwave for 30 seconds, stir and add 15 more seconds until it turns to liquid.
5. To a food processor or blender, pour in the soaked cashews and water. Blend on high, mashing and scraping as needed. You’re aiming for a smooth and creamy texture that just barely pours. If it’s too thick, add extra water, one teaspoon at a time. If it’s too runny, add a tablespoon of cashew pieces and blend again.
6. To the blender, add the Lemon Preserve, melted white chocolate chips, sugar, vanilla and salt. Continue blending with the cashews until well combined and creamy.
7. Pour the lemon-cashew filling into the crust. Use a spatula to smooth it out.
8. Place the cheesecake in the freezer for an hour to allow it to set.
9. Start the coulis. After cleaning the blender, add all the raspberry coulis ingredients. Blend on high until smooth.
10. Transfer the coulis to a microwave safe dish. Heat in a microwave for 30 seconds to activate the guar gum (or corn starch). Stir well. Return to the microwave for another 30 seconds.
11. Refrigerate the coulis.
12. 15 minutes before serving, remove the cheesecake from the freezer and the coulis from the fridge to let them warm and soften.
13. Use the coulis like an icing and smother over the whole surface or just pour over individual pieces.
NOTE:
These are very rich; eat in moderation.
BY ZUZANA FAJKUSOVA & NIKKI LEFLER PHOTOGRAPHY BY DARINA KOPCOK
Personal wellness coaches & vegan authors of The Vegan Weight Loss Manifesto and Plant-Powered Athlete, from Vancouver, B.C. ACTIVEVEGETARIAN ACTIVEVEG
The holidays wouldn’t be complete without Nanaimo bars. This classic B.C. treat, adored from coast to coast, boasts layers of chewy coconut, creamy custard and decadent chocolate. We’ve reimagined this Canadian favourite—traditionally laden with butter and sugar—into a healthier, vegan delight that satisfies your sweet tooth without compromise. You’re welcome!
Makes 12 bars
Bottom Layer
• 1 cup shredded coconut
• 1/2 cup dates
• 1/2 cup dried cranberries
• 1/2 cup almonds, soaked for 12 hours or overnight
• 1/4 cup raw cacao powder, unsweetened
Middle Layer
• 2 cups raw cashews, soaked 4 to 6 hours or overnight
• 1/4 cup maple syrup
• 2 Tbsp. coconut oil, melted
• 4 Tbsp. lemon juice
• 2 tsp. pure vanilla extract
Top Layer
• 100 g dark vegan chocolate bar
• 2 Tbsp. coconut oil
• 3 Tbsp. cacao nibs
1. Coat a 9" x 9" cake pan with coconut oil or line with parchment paper.
2. Bottom layer: combine all ingredients in a food processor fitted with the S-blade. Process until the mixture is broken down and begins to stick together. Scrape down the sides of the food processor as needed.
3. Press the crust into the bottom of prepared pan using a spatula. Cool in the fridge.
4. Middle layer: rinse the soaked cashews and blend all of the middle layer ingredients in a clean food processor until you have a smooth cream filling (8 to 10 minutes). Spread the cream evenly on the top of the base and return to the fridge.
5. Top layer: place the vegan dark chocolate and coconut oil in a small pot and melt down over low heat. Mix continuously so it doesn’t burn.
6. Pour chocolate layer over the middle layer and sprinkle with cacao nibs. Cool.
7. Allow the chocolate and the bars to firm up for about 3 hours (or overnight) before slicing. Keep bars in the refrigerator for 3 to 5 days.
NOTE:
These are very rich; eat in moderation.
Nutrition facts per serving Calories 335; protein 6 g; fat 21 g; carbs 30 g.
