Tag Archives: whole foods

Jerk Style Black Beans

I love this recipe and I was shocked that I hadn’t posted it here yet. I was planning on making my recipe for Gigantic Beans but then I discovered I didn’t have the beans so I was going to make a different recipe but then I had yet another idea and I decided to make this instead.

I was feeling pretty courageous too so I decided to film it too. I always think everything needs to be perfect…my kitchen, my hair, my face, the lighting but today I didn’t care and just put this out there.

Here’s a link to the video http://youtu.be/2j0SJVfHddU

I hope you enjoy this recipe!

Jerk Style Black Beans

1 onion, chopped
1 green onion, chopped
1 red onion, chopped
3 cloves of garlic, chopped
3 cups diced tomatoes
2 cans black beans, rinsed
2 tsp jerk seasoning
1/4 tsp ginger powder

Saute the onion until tender then add the peppers and saute them until they’re tender. Add the rest of the ingredients and simmer until tasty.

That’s it!

Easy Peasy Banana Cocoa Granola

This came about as a result of an invention to top a blueberry crisp that I made a few weeks ago without added fat. I smushed ripe banana, cinnamon and oats to make the topping and it was tasty so I thought it would be a great way to make a granola without added oils or processed sweetener.

Banana Cocoa Granola

4 ripe bananas
3-4 mejdool dates
2 tsp vanilla flavour
2 Tbsp cocoa
4 cups old fashioned oatmeal
1/2 cup chopped pecans
1/2 cup raw sunflower seeds

Measure out the oatmeal, cocoa, nuts and seeds and place it in a bowl.

Blend the bananas, dates and vanilla in the blender until liquid.

Combine the two mixes together and spread it all out onto a baking sheet or silicone mat. Bake at 350 degrees for half an hour but mixing and turning over the granola every 10 minutes. Reduce the oven temperature down to 200 degrees and leave for another 30 minutes. Turn off the oven and let it stay in the oven until fully dry.

Alternatively you can dehydrate this mix in the dehydrator until it’s completely dry.


Nutritarian Chowder

It all began with the urge to make something like a chowder that had no added oil or cream or floury thickeners and I did it! It also helped that I had an extra cauliflower that I wanted to use. It’s simmering now and it’s pretty tasty so far.

I used cauliflower and white beans to give it a creamy base without using any added fats. If you want to be super decadent you could add a bit of cashew butter to the finished product but I like the texture so far this way.

Here’s the skinny…

Nutritarian Chowder

1 cauliflower
2 bay leaves
1 onion
3 cloves of garlic
1 can white kidney beans
10 cups water or low sodium veggie broth (or a combo)
2 carrots, shredded
2 cups of corn
3 medium potatoes, peeled and shredded
2 small zucchini, shredded
1 pkg frozen, chopped spinach – defrosted and squeezed of all the juiciness
white pepper, nutmeg, onion powder and garlic powder to taste

Boil the cauliflower, bay leaves, onion, beans and garlic in the water/broth mix until everything is tender. Puree it in the vitamix or a strong blender. If you don’t have one I suggest cooking the veggies in less water so that you have less veggies floating around when you use a hand mixer.

Put the pureed soup back into the pot and add the rest of the ingredients.

Simmer until everything is tender and tasty.


Are there any recipes you’re thinking of switching over to a more healthy version? I love to take old favourites and making them ultra-healthy….sometimes it works and sometimes not so much but it’s part of the fun!