When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this orange chicken! Kids love it too, and everyone went back for second or third helpings.
Author Archives: accarmichael
Mom’s Branberry Muffins: Recipe #146
Crunchy on top, soft and warm inside, packed with fruit and fiber and goodness, these just might be the best branberry muffins to start your day.
Broccoli Mashed Potatoes: Recipe #145
If you’re looking for a warm, comforting lunch, how about a creamy bowl of mashed potatoes and broccoli topped with your favorite cheese or nutritional yeast? Our whole family gobbled these broccoli mashed potatoes up on one of our coronavirus quarantine home learning days.
Sweet Sheep Cupcakes: Recipe #144
These sheep cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath.
Toronto Blueberry Buns: Recipe #143
Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.
Hawaii Oatcakes: Recipe #142
Hawaii oatcakes are chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash.
Chocolate Macadamia Nut Shortbread: Recipe #141
If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well!
Garbanzo Burgers with Mango Salsa: Recipe #140
We decided to explore ground up chickpeas and zucchini for this garbanzo burger. The mango-pepper-basil salsa definitely steals the show!
Creamy Zucchini Pasta: Recipe #139
Creamy zucchini pasta a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
Stamppot (Plant-Based): Recipe #138
I learned about stamppot from an old Canadian cookbook, but it’s originally a Dutch recipe. You cook a vegetable like kale or savoy cabbage with a bunch of potatoes in a big pot, then add some (plant-based) sausage.