Adapted from Flora & Vino - Easy stovetop oats recipe packed with veggie goodness that you won’t even taste. The perfect weekday breakfast that you can dress up or down in 10 minutes!

INGREDIENTS:

• 1/2 cup gluten-free old-fashioned rolled oats
• 1 cup unsweetened coconut or almond milk
• 1 TBSP white chia seeds
• 1/2 cup steamed riced cauliflower
• 1/2 mashed banana or 1-2 tsp sugar free maple syrup (optional)
• dash of cinnamon
• TOPPINGS: spoonful of almond butter, fresh berries, caramelized bananas, chia seeds

INSTRUCTIONS:

1. Grate cauliflower into “rice” in advance and store in the fridge until ready to use.
2. Steam cauliflower "rice"
3. Add the almond milk, oats, chia seeds, steamed riced cauliflower, and optional sweetener of choice (banana, maple syrup) to a large saucepan over medium heat. Heat for 10-12 minutes, stirring often, until the oats have absorbed all of the liquid. Add more coconut or almond milk as needed to thin the oats if they get gummy.
4. Serve creamy cauliflower oats in a bowl and top with desired toppings.  Almond butter, blueberries, caramelized banana*, and chia seeds are great toppings.
5. Drizzle with sugar free maple syrup, if desired.

*NOTE: 
To make caramelized banana rounds, sliced a banana into “coins” and heat with a drizzle of sugar free maple syrup for 8-10 minutes, flipping once halfway.
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For Adapted from Cookie & Kate - The smoky, complex flavour of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavour, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

*SPICE NOTE: 
If you are sensitive to spice or using particularly potent spices (chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, this chili is well-balanced as written.

**CANNED TOMATOES NOTE: 
Muir Glen brand of tomatoes—have the best flavour and their cans are BPA-free!

Check out Cookie & Kate for more recipes
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Adapted from Low Carbing Asian - This chaffle recipe used for the avocado toast results in a crispy cheesy bread alternative.  It is so quick and easy with only 2 ingredients and 3-4 minutes cooking time per chaffle.  So the next time you have a craving for avocado toast, you know where to find the perfect recipe!

INGREDIENTS:

• 1/2 Whole Avocado
• 1/2 tsp Lemon Juice
• 1/8 tsp Salt
• 1/8 tsp Black Pepper
• 1 Egg
• 1/2 Cup Shredded Cheese (cheddar is a good option)

INSTRUCTIONS:

1. Gather all the ingredients.
2. Peel and cut up the avocado and place into a small bowl.
3. Next, add lemon juice, salt, and black pepper to the bowl.  Mash the avocado mixture with a fork until well combined, set aside.
4. Plug in the Waffle Maker to pre-heat.
5. In a small mixing bowl, beat egg.
6. Place about 1/8 cup shredded cheese on to the Waffle Maker, followed by ~1/2 of the egg mixture (enough to cover the iron) and another 1/8 cup of shredded cheese on top.  Close lid and cook for 3 – 4 minutes.  Repeat for as many waffles you are making.
7. Let the chaffle cool for a few minutes and apply with avocado spread.

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Adapted from Feasting at Home - A simple recipe for Blackberry Salad with Basil and Arugula sprinkled with crumbled goat cheese, toasted almonds and a maple-balsamic dressing. A light and delicious summer salad!

INGREDIENTS:

For the Salad:

• 5 ounces baby arugula (or spinach)
• ¼ cup thinly sliced red onion
• 1–2  cups fresh blackberries
• ⅓ cup crumbled goat cheese
• ¼–1/2 cup toasted slivered almonds (or sub maple pecans) 
• ¼ cup basil leaves- torn 
• optional: 1 tablespoon fresh chive or onion blossoms

For the Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 2 1/2 tablespoons  balsamic vinegar
• 2 teaspoons maple syrup (or honey)
• 1/2 tsp salt
• 1/2 tsp pepper

INSTRUCTIONS:

1. Make the dressing- whisk all ingredients in a small bowl.
2. In a large bowl, place arugula, basil and onions. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
3. If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves, almonds and blossoms.
4. Add a drizzle of balsamic glaze- optional.
5. Serve immediately!

NOTE:
*Feel free to assemble the salad ahead, refrigerate and toss with the dressing right before serving.


Check out Feasting at Home for more recipes
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