All in Recipes

My Foolproof Way to Roast Broccoli

My Foolproof Way to Roast Broccoli

Sarah Shoemaker
Nutrition, Recipes, Tips and Tricks, Vegetarian, Yum

Fool Proof Delicious Broccoli:

  • Clean, trim and chop your broccoli

  • Drizzle a small amount of good quality unfiltered, cold pressed, organic (if possible) olive oil over broccoli and season with sea salt and fresh cracked pepper and any other seasoning you want, toss all together.

  • Spread over a baking sheet ensuring your pan isn’t over crowded

  • Place in a COLD oven set at 425F

  • When your oven reaches temperature check and leave the pan in for about 5 more minutes depending on how well done your preference is.

  • Enjoy with a whole grain, pasta, salad or whatever you have.

Super Easy Cauliflower Soup

Super Easy Cauliflower Soup

Sarah Shoemaker
Recipes, Nutrition, Vegetarian

Cauliflower Soup

Ok nothing says autumn like a delicious soup and this roasted cauliflower soup can double as side dish or you can pair with homemade bread or even better a simple salad of mixed greens. This is an easy soup that takes no time! The amounts of the ingredients are all estimates as I hate measuring and In think soup definitely needs to be more creative, it’s hard to screw up soup!

Here’s what you will need:

1/2 an Onion

2-4 cloves Garlic

1-3 ribs Celery

1-2 Carrots

Big head of cauliflower

4 cups Vegetable stock

1 can Coconut milk

Method: Preheat oven to 375F

  1. Rough chop cauliflower, toss in olive oil and roast for about 25-30 mins

  2. In a big soup pot heat some olive oil and cook onion, garlic celery and carrots until soft.

  3. Add your stock, roasted cauliflower and coconut milk

  4. If you prefer a creamy texture transfer to a blender and blend until smooth.

  5. Heat and enjoy

Fantastic Fall Pumpkin Millionaires Bar

Fantastic Fall Pumpkin Millionaires Bar

Sarah Shoemaker
Recipes, Nutrition, Desserts

I have a sweet tooth so I am always on the look out for healthy and delicious sweets. I have a recipe that will satisfy your sweet tooth but not compromise your health, in fact it is pretty healthy!

Now that it is fall, we must put pumpkin into everything! And why would Millionaires Bars be any different?

I won’t ramble on and on about what’s in them but know they contain no refined sugar or flour and are packed with fibre, protein, vitamins, minerals and healthy fat…but not too much!

A Quick and Easy Savoury Breakfast

A Quick and Easy Savoury Breakfast

Sarah Shoemaker
Breakfast, Recipes, Tips and Tricks, Vegan

Here’s the ingredients:

  • Vegetable broth (a tiny bit)

  • Bell pepper, onion

  • Extra firm tofu (squeeze the water out as much as you can)

  • Any spice you want: curry, oregano, garlic, nutritional yeast etc

  • A big handful of greens: can be arugula, spinach, kale

1.) In a large skillet on medium heat, add a in a bit of vegetable broth, not much, this is for taste.

2.) Chop some onion, and bell peppers, feel free to add in anything else you want or is in the fridge. This is a good time to use up any scrapes you may have kicking around your fridge.

3.) Sauté your veggies for 10 mins add in your tofu and break it up with a wooden spoon so it has the consistency of scrambled eggs.

4.) Add in your spices and a big handful of your greens

5.) Enjoy!!

Beets: Not Just Your Gramma's Vegetable

Beets: Not Just Your Gramma's Vegetable

Sarah Shoemaker
Nutrition, Recipes, Yum

All the vegetables are so delicious now its easy to have a plant based diet!

Eating what is in season is important to not only our bodies, but our carbon foot print and our local farmers. Can’t say this enough: SUPPORT YOUR LOCAL FARMERS!!

Beets are one of those vegetables that are so underrated. They just don’t get enough credit.

There are so many different varieties ranging from a run of the mill deep red beet to golden or to a pretty marbled bullseye colour, they are all tasty! And make for an interesting salad when combined together.

When they are small and in the earlier part of their season there is no reason to cook them.

When they are young and tender, eat these guys raw maintaining all of their nutrients.

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Sarah Shoemaker
Recipes, Raw, Vegetarian, Yum

Here is a non recipe recipe!! For a fantastic raw salad of beets and carrots.

  • Roast your pumpkin seeds. Tip: roast more than you actually need for this dish and save in a jar in the fridge for later use. Having roasted nuts/seeds on hand ready to go will help you when time is tight and you need to throw a meal together. It’s one less step!

  • Depending on how many people you are feeding grate on a box grater 2-4 beets and 2-4 carrots. Yes beets can stain your fingers but it fades quickly not too worry.

  • In a jar add the juice and zest of a lime, season with salt and add enough good quality olive oil to make a 1:3 ratio of lime juice and oil, shake until combined. Option: add a few red pepper flakes for some added heat if you like, the sweetness of the root vegetables and the heat of the pepper flakes go well together.

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