Things I’m Loving Lately: March 29, 2018

Boy have we ever soaked up the sunshine on our vacation! I wish I could bottle this warm sunny weather and take it back to Ontario with us. While we’re getting settled, I thought I’d share the next roundup of Things I’m Loving Lately. And a quick note that there will be no Ask Angela post tomorrow due to the holiday. If you’re celebrating this weekend, I hope you have a very happy Easter!!

1. Soom Pure Ground Sesame Tahini 

On an impulse, I added this tahini to my order (the website where I buy my beloved Nutpods!) and ended up falling in love with it! I adore how smooth and luxurious this tahini is, plus it has that nice “runny” texture that’s perfect for drizzling—some brands I’ve tried in the past can be quite firm and dry with a layer of separated oil that’s difficult to mix in. Its flavour is so rich and nutty too. 

2. Mina Harissa paste

I’m a bit late to the party trying Harissa, but once I did there was no turning back. While I’m by no means an expert on traditional Harissa pastes (and I’ve yet to try making a homemade version!), I really enjoy Mina’s Harissa as it’s super flavourful and preservative-free, too.

3. Vita Bio Organic Chickpeas (Jarred)

These chickpeas are a great option when I don’t have time to soak and cook my own chickpeas, and I also love that they’re stored in glass as opposed to tins. If I don’t recycle the jars, I like to throw them in the dishwasher to reuse for overnight oats or homemade salad dressings. Just a word of caution though: these jarred chickpeas have a jelly-like coating (as opposed to the liquid state of aquafaba), but it’s nothing a good rinse can’t fix. (At first I was mega creeped out though! lol.)

4. Young Lux Plates

Young Lux reached out to me last month offering to send our kids some of their bamboo plates to try out. I was actually planning to put an order in myself after seeing the brand pop up on social media, so I gladly accepted their kind offer! The kids adore their new plates, and I have to say, so does mama—their modern/stylish design is a nice change from the usual kid-friendly look (a parent can only take so much neon green and orange…ya know?), plus they’re free from plastics, too…whohoo! My only small complaint with the plates so far is that I’ve noticed some light staining on them. This could be because we use a natural dishwasher detergent (which doesn’t work super well), but I’m not sure. Young Lux does say that the plates are dishwasher safe.

5. Tarteist Glossy Lip Paint in WCW 

This lip “paint” by tarte is my go-to lip colour. I adore a rich berry tone and this one has so much pigment—I simply tap a few dots across my lips and then blend all over with my finger for a quick pop of colour. I top it off with my fave Kopari Coconut Lip Glossy for shine and moisture.

6. Mama Bear Indigo mug

It’s no secret that I’m a bit of a collector (okay, hoarder!) when it comes to Indigo’s mugs…they’re just so cute and have the best catchy sayings and puns. This Mama Bear mug is one of my favourites, and I find its large 16-ounce size perfect for my French press coffee with all the fixin’s! Sadly, that one appears to be out of stock, but there’s a similar 13-ounce version here that might make a sweet Mother’s Day gift, if you’re on the hunt! 

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Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more

It’s spring, it’s spring!! I was outside the other day when it hit me that I can now officially say that winter is behind us (according to the calendar, anyway…I think it’ll be a while before it actually feels like it here). The winter of ‘18–’19 was a challenging one for me, and I feel so ready for a fresh start (I think I’ve said this about ten times so far in 2018!)  

I’m popping in a day early with Ask Angela because I just couldn’t wait to share this week’s fun questions. I hope you enjoy this batch as much as I did, and please keep those questions rollin’ in…they give me something to ponder when I’m up in the middle of the night, lol.



Q1. Hi there, your Cozy Butternut, Sweet Potato, and Red Lentil Stew sounds absolutely delicious. I am trying to adapt a week’s worth of meals for a lady who is allergic to vegetables in the nightshade family. (So no tomatoes.) Have you ever tried making this without the tomatoes? 

Hey Georgie, Your question came at just the right time…I was planning on making a batch of this stew for dinner that very night! (We’ve been on a huge Cozy Stew kick this week!) So, after receiving your question, I decided to give it a spin, and held off adding the canned tomatoes and tomato paste until the very end. I tasted the stew without the tomatoes and it’s still quite good! I do think you can get away without using tomato products, however since there’s no acidity from the tomatoes it’s especially important to add the apple cider vinegar called for at the end to balance the flavours. You may even want to use a bit more vinegar to up the acidity (I’d recommend adding slowly to taste). You’ll find the stew will be thicker without the liquid from the canned tomatoes, so you may also want to add a bit more broth as you cook it…although a super thick and hearty stew never hurt anybody, I suppose. :) I’d love to hear how it goes if you try it out, Georgie!

Q2. Hi Angela, My husband and I as well as our family of five boys really enjoy your recipes—Oh She Glows is my go-to site for plant-based yummy food =) We just tried the Salted Chocolate Avocado Pudding Bowls and they were a hit. I’m wondering if you ever made pudding pops with that recipe, and if so how the avocado held out…I have never frozen avocado myself. 

Hey Sarah, Wow, five boys!! How do you even have time to make this pudding? Heh. I’m so happy to hear how much you all enjoy the recipes! My kids love popsicles, so I tried out your avocado pudding pops idea and the frozen version worked pretty well—the pops came out chewy, dense, and fudgy! I did find it a bit tricky spooning the pudding into molds as it is quite thick, and you may need to push the pudding down a few times to get the air bubbles out as you go. Not a big deal, though! The popsicles were also a bit challenging to remove from the molds (I had to put the mold under hot water for a while to loosen them up), but in the end they tasted great and I didn’t find the avocado flavour (which is subtle) changed due to freezing. Also, if you happen to have the Bonus Recipe Bundle from my Oh She Glows Every Day pre-order promotion, you might want to give my Dreamiest Dark Chocolate Fudgsicles recipe a try too. Those pops are made with a decadent base of melted dark chocolate, coconut milk, and banana…obsession-worthy!

Q3. Do you feed the kids first and then eat after they are in bed? I struggle with this and am wondering if you have any suggestions. (Note from Angela: A little context—Jess’ question came in after I did a couple Insta Stories showing me making my Cozy Butternut, Sweet Potato and Red Lentil Stew early evening, and then finishing off the cooking process after my kids were tucked in for the night.)

Hey Jess, I can so relate to your struggles with this! We tend to play it by ear schedule-wise and change it up depending on the day (weeknights and weekends are vastly different around here), how the kids are feeling (are they hangry, happy/content, etc.), and what dinner foods we have on hand. Adriana and Arlo tend to eat quite early (we call it the 5 o’clock Seniors’ Special, hah), so during weeknights Eric and I will often eat a bit later after they go to bed. Occasionally, I’ll be hungry enough when the kids are ready to eat and I’ll eat with them at the same time…it just depends! On weekends we always try to eat together since I tend to have more time to plan and cook special meals. In sum, we pretty much fly by the seat of our pants most days, but I’ve come to realize that’s what parenthood is all about (at least for us).

Q4. Love to make your Lightened Up Spring Stuffing for Easter, but since it’s an older recipe, I’m wondering if there is anything you’d change to update it. Or is this one of those tried-and-true Oh She Glows recipes that is just as awesome today as a few years ago? 😊 

Hey Sue, Oh yes this is an older recipe from 2012! Somehow it feels like just yesterday that I posted it too. It’s been a while since I’ve made it, but I remember really loving this lightened up take on stuffing. I’ll put this on my list of recipes to revisit this spring as it would be a great one to re-test and add to the app. The crusty seed & cranberry raisin loaf that I used in the recipe added so much to the overall dish, so I would suggest using a similar loaf as the base if you can. The pops of cranberry and raisin were really nice (if you’re into that!), although I’m sure sourdough would be nice too and you could always add dried cranberries separately if you use a different variety of bread. I’d love to hear what you think if you try it…maybe a test run is in store before the big day?

Q5. Hi Angela, You posted a tasty looking lunch idea on Insta Stories yesterday and it was gone from your story before I could screenshot the ingredients you listed. Do you mind sharing what was in it and how you made it? I need more green in my life this spring! 

Hey Becca, Absolutely! It was such a great lunch that I was actually debating whether to turn it into a recipe on the blog and app. For this dish, I was lucky to have some leftover cooked quinoa on hand—I find it always helps a meal come together quickly, so I used that as my starting off point for a fast lunch. I added a tablespoon or two of avocado oil to a large skillet along with some stemmed and chopped curly kale, diced bell peppers, spiralized zucchini and carrot (sometimes I use this julienne peeler if I don’t want to pull out the spiralizer), my leftover cooked quinoa, as well as some drained and rinsed canned pinto beans. I stirred it all together and sautéed the mixture over medium heat while adding fresh lemon juice, salt, red pepper flakes, garlic powder, and pepper, all to taste. Once the veggies were tender, I portioned it into bowls and topped it with sliced avocado, a generous dollop of hummus, and a handful of nuts and seeds (like hemp hearts, sunflower seeds, chopped walnuts, etc.). It was sooooo tasty and left us feeling energized without being weighed down.

Q6. Hi Angela, I’ve made your Enchilada recipes many times, but this time I want to free up my time just before serving so I have a chance to catch up with my guests. Can I make the Enchilada Sauce a few hours in advance (or even the day before)? How about the other enchilada sauces you drizzle on top, like the Avocado Cilantro Cream Sauce, or Cilantro-Lime-Garlic Cashew Cream? Love every recipe I have tried from both of your cookbooks!  

Hey Beth, Thank you so much for your kind words and support for my cookbooks…that means the world to me. You can definitely make the Enchilada Sauce in advance (it should keep in the fridge for several days). If you’re planning to whip up the Avocado Cilantro Cream Sauce from my Vegan Enchiladas, I’d say it’s probably best made fresh whenever possible as avocado spoils quite fast and this sauce contains over a cup of it. When it comes to advance prep, you might have a bit better luck using the Cilantro-Lime-Garlic Cashew Cream (from my Next Level Vegan Enchiladas) as that recipe contains much less avocado (only 2 tablespoons). If you do make the Avocado Cilantro Cream Sauce ahead of time, I’d suggest keeping the sauce in an airtight container and pressing a piece of plastic wrap on top of the sauce before sealing with the container’s lid—this should help prevent it coming into contact with air. You may need to scrape off and discard any discoloured avocado sauce on top just before using. I hope you have a great time hosting, and please let me know how things work out if you do make either of the sauces in advance!

“Angela, Thank you! You’ve done it again and make feeding my toddlers so much easier. Your Flourless Bite-Sized Breakfast  Muffins are perfect. Easy to make, delicious, nutritious, and plenty of ingredients that my three-year-old can help me measure. These will be in regular rotation here.”

Hey Melissa, Oh that’s great news!! I’m so glad to hear you and your toddlers love the muffins. Sounds like your three-year-old is already a baking pro. :) They’re a big hit over here too!

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Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas

I was recently asked by Terra (OSG’s editor extraordinaire) how I came up with this recipe and after explaining my process to her, we both agreed I should share my fun little kitchen story with you on the blog! I often think this stuff is going to be boring so I don’t tend to get into the behind-the-scenes details too often, but I’d love to hear what you think!

This recipe actually began as something totally different. I’d been working on a simplified butternut risotto and, despite a few attempts, it just wasn’t impressing me (okay, I totally have Shania Twain in my head right now). I had planned on trying that recipe one more time before moving on, but just couldn’t shake the feeling of DOOM I had about it. Whenever I’m clouded by this “feeling of doom” and try to force a recipe (ignoring the voices in my head screaming “noooo don’t do it!”), I find it usually winds up being a waste of time anyway. I have to say that the results are almost always still edible and often quite tasty…just not quite good enough to share!

So, putting the risotto aside, I brainstormed something in a totally new direction! I couldn’t get crusted butternut squash out of my head (#weirdo), and thought it would be absolutely amazing to create a nut-and-seed coating for one of my favourite sweet, hearty winter veggies. I thought about my popular eggplant parmesan recipe from Oh She Glows Every Day (page 173) and used that as a jumping off point to get the wheels turning.

But I didn’t want to share the crusted squash recipe on its own as I had a hunch many of you would ask me how to turn these crunchy beauties into a complete meal. I checked my fridge and saw that I had some kale on hand, so I decided to marinate the greens in a creamy dressing for a hearty base. Now what about adding more protein in addition to what the nuts and seeds provide? I’ve been wanting to make spicy roasted chickpeas using my 10-Spice Mix for a while, and thought the pop of heat they bring would be a nice contrast to the the sweet, nutty squash. Bingo!!

Let’s recap: crunchy crusted squash, marinated kale, and 10-Spice roasted chickpeas. Yes, this could be AMAZING!!! Soon enough, a meal was born! This is when I start to get really excited, if you can’t already tell. But then I realize that I have to write up that dang recipe…

After I come up with the complete recipe idea, I type the recipe out in its entirety, visualizing each step as I go along. (This is something I’ve gotten better at as the years have gone by, but I still think it’s probably the most difficult part of the process!) Then I use this detailed recipe draft as as a guide for my first test and any trials thereafter. Each time my recipe tester Nicole and I test the recipe, I make live edits into the working draft on my laptop. (Live editing sounds way more exciting than it is…hah.) Once we both approve of the recipe (Nicole owns her own daycare, so other testers often include children and parents too…score!), I make final recipe edits before Terra and I begin the back and forth of our editing process. I’ve been creating recipes for almost 10 years now, and I find this system helps me deliver consistent and high-quality recipes.

Okay, if you skip right over this and go straight to the recipe, I won’t blame you. It’s all about the food, after all! This recipe is a big one, so reading it over before you begin is especially important. Also, you’ll see it contains a few “mini” recipes within—nutty topping, 10-Spice Roasted Chickpeas, marinated kale, etc.—feel free to make individual components (like the roasted chickpeas or marinated kale) on their own when you’re not up for preparing the full dish. A little mix-and-match, if you will! I don’t want to gush too much, but I really hope you make the whole thing…everyone who tried this recipe RAVED about it (one tester even said it’s possibly her favourite OSG recipe ever!). I could eat it every day, personally. :)



Nutty Crusted Butternut Squash Bowl
Vegan, gluten-free, grain-free, refined sugar-free, soy-free

This hearty dish is filled with so many amazing crunchy, chewy textures—the crispy roasted chickpeas and nutty butternut coating are a delightful contrast to the soft squash and chewy kale. The flavours are out of this world: there’s sweetness from the squash and pure maple syrup, pops of tangy lemon and savoury garlic, and smokiness from the spiced chickpeas. Because there are a few components, this recipe is perfect for the weekend when you have a bit of extra time on your hands. If you’re like me, you’ll find yourself dreaming about these nutty crusted butternut squash wedges and wanting to put them on just about everything!

4 generous servings

Prep time
25 Minutes

Cook time
50 Minutes

Total time
1 Hour, 15 Minutes

For the nutty crust topping:1 large garlic clove6 tablespoons (53 g) hemp hearts6 tablespoons (50 g) raw hazelnuts3/4 cup (57 g) raw cashews3/4 cup (38 g) raw walnuts3 tablespoons (15 g) nutritional yeast1 1/4 teaspoons fine sea saltFor the butternut squash:1 small/medium (2 to 2 1/2 pound) butternut squash*1 1/2 tablespoons arrowroot powder**6 tablespoons (90 mL) extra-virgin olive oilFor the 10-Spice Roasted Chickpeas:1 (14-ounce/398 mL) can chickpeas, drained and rinsed1/2 tablespoon extra-virgin olive oil1 tablespoon 10-Spice Mix***For the marinated kale:1 medium (300 to 350 g) bunch curly kale1 small garlic clove, finely grated on a microplane1 tablespoon (15 mL) extra-virgin olive oil1 teaspoon (5 mL) pure maple syrup, or to taste1/4 teaspoon fine sea salt3 tablespoons (45 mL) fresh lemon juice, plus lemon wedges for serving1 tablespoon (15 mL) tahini, plus more for serving

Position two oven racks near the middle of the oven and preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside. Prepare the nutty crust topping: Add the garlic clove to a food processor and process until minced. Now add the hemp hearts, hazelnuts (no need to remove skins!), cashews, walnuts, nutritional yeast, and salt to the processor and pulse the mixture until coarsely ground with some larger chunks of nuts (the mixture should be the texture of large-flake sea salt). Be careful not to overprocess the nuts as you want the topping to be crunchy. Spoon all of the mixture into a large shallow bowl. Peel the squash and halve it lengthwise. Use a spoon to remove and discard the seeds inside. Slice each half into thin 3/4-inch wedges. Now we’re going to coat the wedges in the nutty crust topping, and I’ll warn you in advance that this is a messy, imperfect process…but the result is delicious, so don’t sweat it! To start, in a shallow bowl, whisk the arrowroot powder and oil together until smooth. Use a pastry brush to generously brush the oil mixture onto a single squash wedge until it’s completely coated in oil (or simply dip the wedge into the oil and toss to coat). Immediately transfer the oil-coated wedge to the bowl of nutty crust topping. Using your fingers, heap the mixture onto the top and sides of the wedge until it’s covered completely. Be generous! Press the topping into the wedge so that there’s a thick coating. (And it’s totally normal for some topping to fall off in spots.) If you find your fingers covered in the topping, rinse and dry them as needed. Repeat this process for all of the wedges, placing each one gently on the baking sheet as you go and leaving about 2 inches of space between. If you run out of topping, you can reserve leftover wedges for another use or coat them in oil and roast them alongside the topping-coated wedges as directed. Prepare the 10-Spice Roasted Chickpeas: Place the drained and rinsed chickpeas onto a tea towel and roll the chickpeas around until they’re dry. Spread the chickpeas onto the second baking sheet and toss with the oil. Sprinkle on the 10-Spice Mix and toss the chickpeas again until coated evenly. Place both baking sheets into the oven. Roast the chickpeas for about 30 to 35 minutes until lightly golden and then remove them from the oven. Roast the squash for a total of 40 to 55 minutes (I bake for about 50 minutes), until fork tender and lightly golden. I suggest testing the squash around the 40-minute mark and keeping a close eye on it thereafter. While the chickpeas and squash are roasting, prepare the marinated kale. Rinse the kale leaves and use absorbent tea towels to pat dry. Separate the stems from the kale and discard. Tear the kale into bite-sized pieces and transfer to a very large mixing bowl. In a small bowl, whisk the garlic, olive oil, maple syrup, salt, lemon, and tahini until smooth. Pour the dressing over the kale and “massage” until fully coated. Feel free to enjoy the marinated kale raw or use a skillet to heat it up. (I like to sauté mine if I have time!) Set aside. For serving: Divide the marinated kale into 4 large shallow bowls and top each with a few squash wedges along with a large spoonful of roasted chickpeas. Drizzle a tablespoon of tahini onto each bowl and top with a few generous squeezes of lemon juice too. You can serve the bowls with lemon wedges on the side if preferred. Oh, and if there is nutty topping remaining on the baking sheet, feel free to sprinkle it over the bowls so nothing goes to waste.


* I recommend using a butternut squash on the smaller side here because a large squash (2 1/2 pounds or more) won’t leave enough nutty crust topping to go around.

** Cornstarch should work as an alternative to arrowroot powder.

*** For the 10-Spice Mix, use this recipe from the blog or on page 284 of The Oh She Glows Cookbook. Feel free to omit the white pepper for a slightly less spicy version.

If you’re not including the roasted chickpeas, please note that the squash will bake more quickly in the oven alone.

Have leftover roasted squash? It’s great thrown into a wrap the next day!

As always, you can find this recipe in The Oh She Glows Recipe App as well! The app is available on iOS and Android.

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Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more

Hey everyone, I hope you’re enjoying a fun March break if you’re off this week! We finally decided to book a quick trip to Arizona to visit my parents…even though after our December holiday travel shenanigans I vowed I wouldn’t fly with Arlo again until he’s older and less squirmy…lol. Spoiler alert: he is at peak squirminess these days, but when you’re over winter, you’re over winter, am I right? I think we’re all counting down the days until we are soaking up the sun! 

Q1. Hi! My husband and I LOVE your Glowing Spiced Lentil Soup. Amazing. We were thinking of switching it up a tad and using white beans instead of lentils. Any thoughts? 

Hey Reagan, So happy you both love it so much! It’s on regular rotation over here. :) I recently tested a version with canned white beans (added at the end with the spinach) and reduced the broth to 1 cup since there were no red lentils soaking it up. To be honest, I didn’t like this alternative as much as the original—maybe because I reduced the liquid and that threw off the flavours, or maybe I’m just so used to the tried-and-true Glowing Spiced Lentil Soup recipe at this point! #changeishard, lol. I also used light coconut milk instead of full-fat and that could’ve made the soup less rich and tasty than usual. I’d probably suggest making the recipe as-is and then adding a drained can of beans at the end if you’re looking to add beans for texture. I’d love to hear how it goes if you try it out! 

Q2. Could I swap chia seeds for the hemp hearts in your Two-Layer Raw Chocolate Brownies?

Hey Katrina, Chia seeds are much crunchier than those soft and tender hemp hearts, so I probably wouldn’t opt for a 1:1 ratio swapping them here. I was curious about your question so I decided to try out a hemp heart-free version for you! I used 1 1/2 cups walnut pieces (this amount doesn’t include the 1/3 cup walnuts called for at the end of the recipe) and 1 tablespoon of chia seeds. It worked great! As I mentioned, chia seeds are pretty crunchy, so if you don’t mind the extra crunch factor, you could probably double up to 2 tablespoons of chia seeds based on preference. I found the cocoa powder’s flavour was a bit more intense in this version, so you may want to try adding a bit less than 1/2 cup cocoa powder to taste. 

Q3. Could I use date paste instead of pitted Medjool dates in your Triple Almond Energy Ball recipe? 

Hey Donna, I think date paste is a blend of pitted dates and water, so I can’t see why you wouldn’t be able to make it work with a bit of experimenting! My main concern is whether the date paste would bind the dough as well as the pitted date version. I would try starting with 3 to 4 tablespoons of date paste and going from there until the right dough consistency is achieved. If it’s still too dry (or simply not sweet enough), add a bit more date paste and process it again. You may also need to use a bit less water if the date paste contains some on its own.

Q4. Your Spicy Peanut Lime Sauce reminds me of the peanut sauce I used to get at Thai restaurants. Delish! However I am trying to reverse heart disease by avoiding oil in my diet, so I can’t make this sauce with the sesame oil called for. Any suggestions? 

Hey Rebecca, I’m so happy you love this peanut sauce so much! I tried a version swapping the sesame oil with an equal amount of water and it worked great. The peanut sauce might not be quite as rich-tasting, but since there’s 1/4 cup peanut butter in the sauce I found that it was still plenty creamy! 

Q5. Hi Angela, I love your books and am curious if you use a particular bottle for garnishing foods with chocolate drizzles, salad dressings, etc. My presentation could do with some improvement! 

Hey Arn, Oh can I relate to your struggle with food presentation! I’ve been wanting to pick up one of those cute lil’ squeeze bottles for decorating, but it keeps slipping my mind! Normally, I just use a small spoon or fork for drizzling or a baggie with the corner snipped off for “piping.” Nothing too fancy going down over here! 😅😂 In the photo of my Crispy Smashed Potatoes (above), I filled a small bag with the Avocado Garlic Aioli and snipped off a corner to create a little hole. Then I “piped” the sauce on my potatoes from there. Of course this isn’t necessary for the dish (I can tell you it tastes just as delicious with straight-up dollops of sauce!), but it sure looks pretty.

Q6. Do you find your Next Level Vegan Enchiladas get soggy on the bottom? I am dying to try them but really don’t like soggy enchiladas :-) 

Hey Trish, They can get a bit soggy depending on the type of tortilla that you use. I’d suggest using a heartier tortilla like the Food for Life Ezekiel 4:9 Sprouted Whole Grain Tortillas. I like those ones because they’re thick and dense, and should hold up a bit better than traditional white flour tortillas in this recipe. 

“I’ve made your Glowing Spiced Lentil Soup so many times and my family loves it! Today my nine-year-old son asked specifically for this dish and I felt like I should comment how much we enjoy it! I have also made it with the tiny black lentils when I don’t have the red ones. The black lentils seemed to take longer to cook, but they had a great earthy flavor too. Thank you for the recipe!” 

Hey Jill, That’s so sweet your son specifically asked for this soup! A parent’s dream. ;) I love that you make it with black lentils on occasion…I’ll have to try that soon. A mix of lentil varieties might be fun too. Thanks for sharing!

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Things I’m Loving Lately: March 12, 2018

What’s this, I’m posting on a Monday?! ;) This post was ready to go last week, but since we had so much fun content already going out (Glow Getter, Ask Angela, and the next issue of In The Glow!), I decided to hold off until Monday for this one. Thanks for all the positive feedback about the reboot of Things I’m Loving Lately, by the way. It’s such a fun way for me to share the things I use and love in my everyday life, and I enjoy hearing about the new things you’re diggin’ too. So feel free to spill the beets, errr…deets, below!

As always, these posts are never sponsored, but I’ll occasionally have an affiliate link or two included in the roundup.

1. Hilary’s Broccoli Casserole Bites 

I discovered these frozen casserole bites when I was looking for super-fast dinner options for the kids. We definitely don’t have a made-from-scratch meal on the table every night, so I was delighted to find these mini veggie burger patties packed with awesome organic ingredients: cooked whole grain millet, broccoli, cooked white beans, expeller-pressed coconut oil, carrot, onion, garlic, apple cider vinegar, psyllium husk powder, salt, arrowroot, basil, and oregano. The kids love them dipped in ketchup, and I try to always have a bag in the freezer for those emergency don’t-know-what-to-cook situations! If you’re in a similar pinch, I recommend throwing some on a baking sheet with sweet potatoes fries and serving with a side of sliced avocado for an effortless weeknight dinner option. 

2. Instacart Canada

Let me preface this by saying that I’m someone who loves grocery shopping. It’s something I tend to look forward to, especially on those rare, heavenly occasions when I’m able to go shopping by myself. But sometimes I can’t leave the house to get groceries (like during nap time), and find myself stuck needing ingredients to test a recipe. That’s why I was so excited to hear that Instacart, an app-based grocery delivery service, is now available in my area. I simply add food to my virtual “cart” through the app and then my order magically arrives on our doorstep within an hour or two. I also love that I can text my “shopper” and make adjustments as they shop away. I only use Instacart when I’m in a pinch, but so far it’s been a huge help when I can’t leave the house to get groceries. More ingredients = more recipes! Can you say win-win? 

3. Hardbite Drop’N Mad Beets chips 

At first I wasn’t sure about these earthy-tasting beet chips (I initially described them as tasting like ketchup chips with a hint of dirt, lol), but then I found myself polishing off the bag and realized I’d fallen in love. Now they’re pretty much the only chips I buy when I want to splurge on something deep fried (which is often…#YOLO). I did say I didn’t see my beet chip phase ending anytime soon…

4. HURRAW! Black Cherry Tinted Lip Balm

I’ve been using HURRAW! lip balm for years, but this cherry flavour is new to me and it’s my favourite yet. The red hue leaves a subtle hint of colour, and when I don’t want to go all out with a bold lip colour this is my “no make-up” go-to. Best of all this moisturizing balm is vegan, organic, and made using cold-pressed oils. 

5. Love Grown Original Power O’s 

We’ve been buying Power O’s for a few years now, and it’s the only cereal we give the kids to munch on. Get this…these fun little O’s are made from BEANS! I buy the original unsweetened flavour, which I love for its short and simple ingredient list: navy beans, lentils, garbanzo beans, brown rice, salt, and tocopherols. My kids enjoy the cereal dry or with milk and sliced banana. I don’t know what Arlo loves more: snacking on this cereal or tossing it onto the floor, leaving crunchy little landmines scattered about for us to crush into smithereens. (Dang it, Arlo, with the food throwing!) *gets the vacuum out yet again…*

6. Sunshine Farms Organic Pickled Jalapeños (Foodland Ontario)

Pickled jalapeños are a fairly new-to-me food product. I originally picked these up a few years ago when I was developing my Chili Cheese Nachos recipe for Oh She Glows Every Day. They were great for the nacho recipe, and I quickly discovered they were just as good sprinkled on wraps, salads, and savoury oatmeal for a kick of heat. I love that the jar has a long shelf life, so I don’t have to worry about keeping a supply of fresh jalapeños in my crisper (which tend to spoil before I can use them up). And bonus points for buying local! Turns out these awesome jalapeños are made in Thamesville, Ontario. Maybe you should pickle some up? ;)

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Ask Angela: Tips for drinking more water, my go-to cookware, and more

Happy Friday, everyone! Okay, who else is excited about springing forward this weekend? Sunlight until 7pm…I can just taste those brighter evenings! *gives the finger to winter* Bring on the evening light.

I hope you enjoy this week’s Q&A roundup. Have a wonderful weekend!

Q1. I’m currently in my first trimester and having trouble drinking water (it just doesn’t taste good at all). I’m wondering if you struggled with this during either of your pregnancies and what you did to make sure you got enough water? It’s so important! 

Hey Sam, Congrats on your pregnancy! I also struggled with water aversion during the first four months of my pregnancies. I just felt so nauseous and water didn’t sound enticing in the slightest. What I ended up doing (and it worked great!) was adding some juice to my water to help it taste better. I don’t usually drink juice, so mixing some into my water made it taste so flavourful and sweet…it was such a treat, and I found myself guzzling back the fruity water in no time! Sometimes I would drink straight up coconut water too—that’s also a nice option to switch things up. (Side note: I use this juice-enhanced water trick when our kids are sick as I find it motivates them to drink more fluids too.) Adding sliced fruit to water (like spa water) also seems popular these days, but I don’t really care for it—I find the fruit’s flavour rarely infuses enough to make a difference, and I would rather eat the fruit on its own. If you can stomach smoothies, using a cup of water as the base is another great way to “disguise” water and increase your fluid intake. You might have luck with Chia Fresca (shown in the photo), as well. It’s a natural energy drink made with water, chia seeds, citrus juice, and sweetener. You can find my Chia Fresca recipe here.

Q2. Hi Angela, I love these Ask Angela posts! I just made a copy of your “What I Eat in Winter Daily” to hang above my refrigerator as motivation! I was wondering if in the near future you could talk more about your philosophy toward drinking alcohol. Do you and/or your husband drink wine/beer/cocktails/etc.? Do you limit your intake for health reasons at all? I am an American living in England and have noticed people drink SO casually over here. Although I don’t drink every day, it is very common for people to have wine with almost every dinner meal. I’d love to hear your two cents on this and what you feel works for you and your family. Thanks! 

Hey Cindy, Aww that’s so sweet you printed the list! Thanks for the Ask Angela series love. As for drinking habits, Eric and I aren’t big drinkers these days (I think we both drank enough throughout university to last a lifetime, haha). Lately we’ve noticed alcohol gives us headaches SO easily…maybe we’re getting old…I don’t know! I’ll enjoy alcoholic drinks here and there for special occasions and events, but I don’t drink on a regular basis. I have to say that the lack of sleep that comes along with being a parent of two toddlers is further motivation to try to feel my best at all times. When I do drink, I find a vodka soda with lime leaves me feeling pretty good, and my system seems to handle it better than wine. I hope you’re enjoying England!  

Q3. Hi Angela, your 3-Layer Nut-Free Dream Cups look so delicious and I can’t wait to make them this weekend! Have you ever tried using your Vitamix to make the coconut butter? I don’t have a food processor but would love to make my own. Thanks! 

Hey Alema, yes, you can absolutely make coconut butter in the Vitamix! I would suggest using at least two cups of unsweetened shredded coconut (sometimes smaller amounts have a hard time blending) and also using the Tamper to help push it along. You may have to stop blending to scrape down the container during the process too. I prefer my food processor to make coconut butter because I find the clean up is much easier (I’m not a big fan of scooping butters out of the bottom of the Vitamix…#nopatience), but both types of machines will work. ;) 

Q4. Hi Angela, First of all I am such a huge fan of your recipes! I have your first cookbook and the app and delight in making a TON of your recipes. My personal faves though would have to be your Butternut Squash Mac ‘n Cheeze (and I have tried a lot of vegan mac and cheeses), Soul-Soothing African Peanut Stew (The Oh She Glows Cookbook, p.129) and Double-Layer Chocolate Fudge Cake (The Oh She Glows Cookbook, p.249)! I’m wondering if you could share the cookware you use? Stainless steel (like All-Clad), cast iron skillet, non-stick, baking dishes, etc.? Any feedback you have would be greatly appreciated!

Hey Katherine, Thank you so much for all the recipe love! Your support means so much to me. And congrats on your engagement…such an exciting time! The cookware brands I currently use are: Le Creuset (for stovetop and oven cooking); All-Clad and Zwilling (for stainless steel options); and Ozeria Green Earth and Zwilling (for frying pans). I like Wilton pans for baking too. 

Q5. Hi Angela, I’m a fan of your cookbooks and I recently bought the second one. I’m wondering how to thicken the Satiety Smoothie (Oh She Glows Every Day, p.19) (or any smoothie for that matter) when I’m not using protein powder. I assume it’s the protein powder that thickens your smoothies? Can you recommend a few different flavourless or complementary flavour ways I can thicken them without it? 

Hey Jessica, Thank you for the cookbook love! I’m obsessed with making thick, creamy smoothies, and I love playing around with ingredients to produce a filling, stick-to-your-ribs texture. I love to use one or more of the following: avocado, ice, coconut butter, frozen banana, and almond (or other nut/seed) butter. Another simple option is to reduce the amount of liquid called for and it’ll be thicker without any other swaps.  

Q6. Hi Angela, I made the Crowd-Pleasing Tex-Mex Casserole from The Oh She Glows Cookbook (p. 149) last night. It was SO GOOD…even my husband enjoyed it! I am wondering, since it’s just the two of us, can I freeze some of the leftovers? 

Hey Kristina, I’m so glad you both enjoyed the Tex-Mex Casserole! It freezes quite well. I would suggest leaving off the tortilla chip and avocado toppings if you plan on freezing it. (The chips can be added during the reheating process and the avocado can be added just before serving.) I like to freeze casseroles in a large freezer bag (with the air pressed out) or an airtight glass container. It should be fine in the freezer for a month (or maybe longer, depending on your freezer and how the casserole is stored).

“You’re a lifesaver! My son is allergic to dairy, eggs and nuts, and it can be challenging to celebrate his birthdays when I myself am not a baker. But I have been using your Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream for the last 5 years, and I love how he can bring it to school to feel involved in class celebrations. I freeze a batch and send it in his lunch box when needed. Thank you so much for this amazing recipe!

I’m so honoured, Karm…picturing your son being able to celebrate along with his class is so touching! He’s so lucky to have such a thoughtful mom. :) I’ll be thinking of you both when I make these!

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Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner

Happy International Women’s Day, everyone! To celebrate, we’re back with our second Glow Getter profile featuring Toronto-based author, speaker, and nutritionist Meghan Telpner. Before we dive in, a big thanks for all the love you gave our first Glow Getter profile spotlighting routine natural deodorant founders Pippa and Neige Blair. I was so excited to see so many new and old fans of routine and I appreciate you taking time to read and comment on our first post! I’ve been at a bit of a crossroads debating which direction to take my own business, so these inspiring interviews couldn’t have come at a better time.

Meghan Telpner is the founder of Toronto’s Academy of Culinary Nutrition, and all it takes is five minutes hearing her speak to know she’s the spunky teacher I think everyone wished they had growing up. But Meghan’s journey into teaching nutrition had its twists and turns…would you believe her first degree was in fashion design? It was through a personal journey to healthy living that Meghan found her passion in holistic nutrition and “undieting“—the term Meghan coined to describe her personal philosophy about eating well without deprivation. I relate to her philosophy so much as I struggled with disordered eating for over a decade before gradually learning how to eat intuitively. 

In 2006, Meghan began sharing her passion for health and nutrition with others, offering small cooking classes in Toronto. Demand grew, and so did Meghan’s business, expanding to include online video courses as well. Eventually, in 2014, Meghan took the leap to create her own school, where students can now take one-of-a-kind classes in the Culinary Nutrition Expert program. Over 1,000 students in more than 32 countries have participated! Meghan’s playful style makes learning about the nitty gritty of nutrition fun and exciting, and I love how her down-to-earth approach keeps things feeling fresh and accessible too. In 2016, she was named one of Forbes’ Top 100 Female Entrepreneurs in Canada, and somehow I think that’s just the beginning for Meghan! 

Let’s see what she had to say in our signature Glow Getter Rapid-Fire Q&A…I think Meghan’s advice for fellow entrepreneurs is something we should remind ourselves of daily! 

*Meghan, please don’t change a thing…just looking at your colourful wardrobe makes us HAPPY!

Amen, sister! Thank you so much Meghan for taking part in our Glow Getter series. I hope everyone has a wonderful International Women’s Day!

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Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more

We’re baa-aaack! Thanks for your patience last Friday as I escaped the flu’s chokehold, lol. I’m happy that we’re into the swing of things again with some fun questions today! How nerdy am I that I get excited to test these things out? I’m basically just relieved that I can taste food again.

In case you missed it, yesterday I posted my recipe for the flourless muffins that have been in our breakfast and snack time rotation lately. We received so many questions about these muffins that I thought I’d include a couple in today’s roundup as well—see the last two for my notes on a nut-free version and ingredient swap. Also be sure to check out the comments in the post itself as I’ve answered a slew of other muffin questions there. I can’t wait to hear what you think about them!

Q1. Great toddler snack ideas! I’m wondering if you can create some more ideas for savoury snacks? I have a two year old who is clearly a vegan foodie. I give him a daily snack at 4pm and once a week try to provide a savoury snack too. Daiya Plain Cream Cheeze Style Spread on top of very small celery sticks has been a hit.

Hi Laurie, I love this challenge! It’s definitely easy to default to snacks that are naturally sweet because they tend to be instant hits with kids. Here is a list of savoury snack ideas your little one may enjoy. I hope my suggestions help! And if any other readers would like to chime in below, please do. A big thanks to my recipe tester Nicole for helping me drum up some ideas! 

Avocado “fingers”: avocado slices tossed in crunchy breadcrumbs or almond meal and garlic powder. Adriana really likes this one and it’s super easy to prepare on the fly.
Carrot sticks (either raw or steamed) dipped in Cashew Sour Cream, hummus, or mashed avocado/guacamole. 
Cooked chickpeas that have been rinsed, drained and dried. Toddlers love a finger food! 
Dill Pickle Smoothie from the app (iOS/Android). This savoury smoothie comes together in a few minutes and I find kids love its tangy flavour too! If serving it the first time you may want to scale back on the lemon a bit until they get used to the flavour.
Avocado Hummus Toast from Oh She Glows Every Day. You can leave the 9-Spice Mix off if you choose, but I recommend letting toddlers try it first. You never know what they are going to like!
Pickles! Pickled cucumber, cauliflower, carrots and beets. Pickles may not be a hit on the first try, but keep offering them.
Sun-dried Tomato and Garlic Super Seed Crackers (Oh She Glows Every Day, p. 81). You can give the larger seeds several pulses in the food processor if your toddler isn’t able to chew them yet.
Seasoned kale chips. Try my Flawless Kale Chips, or if you have a dehydrator my Sun-dried Tomato Cheezy Kale Chips are out of this world! 
Sneaky Shamrock Crackers. These spinach, dill and whole grain crackers can be cut into any shape you (or your kids) like.
Super Power Chia Bread (The Oh She Glows Cookbook, p. 229 and on the blog) This is a dense, hearty bread that packs a nutritional punch. Try it spread with hummus or mashed avocado.
Cast-Iron Tofu (Oh She Glows Everyday, p. 137) cooked in rectangles and cut into thin sticks for dipping in ketchup or mild barbecue sauce. My Crispy Breaded Tofu Strips are also a huge hits with kids.
My Homemade Wheat Thins crackers taste just like the real thing, and they can be frozen too.
My Jumbo Chickpea Pancake cut into small pieces or fun shapes.


Q2. What can I use as a substitute for carrots in your Perfect Veggie Burger recipe? I can’t eat carrots for health reasons. 

Hey Jelena, Grated sweet potato will work just fine in place of the grated carrot. Grated beet could be a fun twist, but I haven’t tried it yet so I’m not entirely certain. I’d love to hear if you do, though! 

Q3. Hi Angela, I’m loving the return of Friday FAQs/Ask Angela. I love unwinding on my lunch break at work reading the weekly post. I have a question about your Nut-Free Dream Bars from Oh She Glows Every Day (p. 211)—do you have any swaps for brown rice syrup in the crust? Every grocery store in my city is out of stock, and I want to make the bars for my mom’s birthday.

Hey Amanda, I’m so happy you look forward to the series every Friday…picturing you reading over lunch makes me smile! I used brown rice syrup in this crust because it’s the stickiest type of liquid sweetener and tends to bind ingredients very well. But your question made me curious, so I tested out a maple syrup option for you as well! Instead of using 2 1/2 tablespoons brown rice syrup, I used an equal amount of pure maple syrup and followed the crust directions as written. I found that the maple syrup crust was softer and crumbled a bit when sliced, but overall it didn’t break apart quite as much as I expected it would with that swap. It still tastes great, so I’d say it’s an option as long as you don’t mind some of the crust breaking off here and there!

Q4. What model coffee grinder do you have? 

Hey Lauren! I’ve used this KitchenAid BCG111OB Blade Coffee Grinder for the past several years, but I do have a couple qualms with the grinder overall. You have to be pushing the lid down for the grinder to run, and I’d much prefer being able to press a button and walk away while I prep my coffee things. You also can’t specify the grind level (e.g. course, fine, etc.) on this model, so it can be difficult to achieve a precise grind. Other than that, the grinder works just fine. But would I buy it again? I would probably look for one that suits my needs a bit better. If anyone has a coffee grinder they LOVE, please do share below!  

Q5. Is there anything I could substitute for the almonds and almond butter in your new Flourless Bite-Sized Breakfast Muffin recipe? I bake for a lunchbox program for kids and I’m always looking for good nut-free recipes. We use SunButter and Wowbutter in place of nut butters. Do you have any thoughts or suggestions? 

Hey Alana, Good news! I just tested a nut-free version of these muffins and it worked great. I used 1/2 cup raw sunflower seeds instead of the whole almonds and substituted the almond butter for 1/2 cup of SunButter Organic Sunflower Seed Butter (make sure there is only sunflower seeds on the label). I also upped the cinnamon to 1 teaspoon to balance the sunflower flavour. This nut-free version does have a distinct sunflower flavour (not exactly surprising, haha!), but I still find it pleasant even if it isn’t as sweet as the almond version. Arlo approved of them, but Adriana wasn’t as sold on this version. ;) Mine also turned out a bit darker and more dense than the almond version. All in all, I do think it’s a decent option. I hope this helps and I would love to hear what you and your students think if you try it.

Q6. I’d like to make your Flourless Bite-Sized Breakfast Muffins. Is there anything I can use instead of arrowroot starch?

Hey Tara, For sure! An equal amount of cornstarch tends to work well as a swap for arrowroot in baked goods, so you could try it out. I haven’t tested it myself as I don’t tend to keep cornstarch in my pantry. Please let me know how it goes if you try it!

“Your 3-Layer Nut-Free Dream Cups are the best thing ever. I made half my batch with peanut butter and the other with almond butter. So good. As much as I love peanut butter and chocolate together, the almond butter was amazing. (Though I understand nut-free is great for people who can’t have nuts at all.) MAKE THESE. DO NOT hesitate. I actually cut each cup into quarters as I thought a whole cup was way too much. At times I would have half, but mostly ate a quarter at a time and that was enough. What a treat. I will make these over and over and over and over…. :)”

Hey Trish, Haha…your review was so fun to read. Thank you so much for trying the dream cups! You’ve reminded me that I need to make a batch of these beauties soon because it’s been WAY too long. So many recipes…so little time!

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Flourless Bite-Sized Breakfast Muffins

Boy am I ever glad to be on the the other side of that flu! Last Thursday, when I posted my Triple Almond Energy Balls recipe, I thought that after five long days of bedrest I was starting to feel a bit better. Unfortunately, I wound up taking a turn for the worse Thursday evening with some scary flu complications cropping up overnight. My temperature skyrocketed (despite being on fever meds) and my cough became much worse. Luckily I’d already done quite a bit of reading on this year’s flu season because I was so worried about the kids getting it and wanted to know which high-risk symptoms to look for. Based on what I’d read and what my doctor told me, having symptoms improve and then come back even worse than before was bad news (it’s actually one of CDC’s “emergency warning signs” of flu complications). Gulp!

On Friday morning I couldn’t even get out of bed to see the kids. I was nauseous, sweating profusely, and had major chills despite feeling super hot. Adriana came into my room looking concerned and said “Mommy, why you don’t wake up today?” That just broke my heart. I knew I had to get medical treatment right away.

I think it’s been about 15 years since I’ve needed to take antibiotics, but I can’t tell you how grateful I was to have them for this virus, which had turned into bacterial pneumonia. The medicine brought my fever down quickly and I’ve been feeling a bit better each day since—although I still don’t feel like myself. I’m currently operating at about 36%, maybe, lol! I think the flu was extra hard on me because I was already run down from taking care of the kids the week before (I’m so thankful their flu symptoms weren’t as severe as mine…I’ll take one for the team!), and of course nursing through the flu takes its toll on the body. It was a stroke of luck that Eric got by with mild body aches (consider me impressed as he was living off junk food all week!), so he held down the fort while I slept, and slept…and slept some more. Each night, I would collapse into bed at 7pm as soon as Arlo was down (and this early bedtime was in addition to an afternoon nap each day). I’ve never slept that much in my life. (And now I know what it’s like to be a baby/toddler!)

Needless to say, we’re all ready to start a new fresh month and hopefully keep as healthy as we can through the spring. So far March is shaping up to be great—I’m alive, after all. ;) Take care of yourselves everyone…I’m sending you all healthy wishes for a happy month ahead!!




Flourless Bite-Sized Breakfast Muffins
Vegan, gluten-free, grain-free, oil-free, refined sugar-free, soy-free

These grain-free, kid-friendly muffins are packed with fibre-rich chia seeds and contain only a couple tablespoons of natural sweetener! The almond butter base gives them a deliciously nutty flavour, and overripe bananas lend an extra sweetness. We love serving these mini muffins at breakfast and snack time. Best of all, this recipe is made entirely in a food processor (a blender should work too)—so there’s only one dish to clean when you’re done! I’ve provided optional instructions for preparing larger muffins, if you’d prefer, so be sure to read through the tips. This recipe is inspired by Paleo with Mrs P.

24 mini muffins plus a few ramekins

Prep time
15 Minutes

Cook time
20 Minutes

Total time
35 Minutes

1/2 cup (80 g) whole raw almonds*2 3/4 cup (400 g) chopped overripe bananas (about 3 to 4 large)1/2 cup (120 g) natural smooth almond butter1/4 cup (33 g) arrowroot starch2 tablespoons (20 g) chia seeds2 tablespoons (30 mL) pure maple syrup2 teaspoons baking powder1/2 teaspoon cinnamon1/2 teaspoon apple cider vinegar1/4 teaspoon baking soda1/4 teaspoon fine sea salt

Preheat the oven to 350°F (180°C) and set aside two 12-cup silicone mini muffin pans or one 24-cup silicone mini muffin pan. There’s no need to grease silicone pans, but if you’re using metal muffin pans, line them with mini paper liners. This recipe makes enough for more than 24 mini muffins, so line an additional 2 to 3 small ramekins with standard-sized paper liners to use up the remaining batter. Add the almonds to the food processor and process to a fine crumb. Be sure not to overprocess the almonds into butter. If the ground almonds start getting sticky, they can negatively impact the texture of the muffins once baked. Add the chopped banana to the ground almonds along with the almond butter, arrowroot starch, chia seeds, maple syrup, baking powder, cinnamon, apple cider vinegar, baking soda, and salt. Process the mixture until smooth. Use a small cookie dough scoop to portion the batter into the muffin pans, filling each until about three-quarters full. Use the remaining batter to fill the ramekins until about two-thirds full. Bake the mini muffins for about 18 to 22 minutes (I bake for 20 minutes), allowing an additional 6 to 9 minutes for the ramekins to bake through. To test doneness, gently touch the top of one muffin. When ready, they will spring back very slowly. Finished muffins should also have visibly golden edges. Cool the muffins in the pans/ramekins for 30 minutes before attempting to remove. Carefully slide a knife around each muffin and gently pop it out of the silicone pan. (If using paper liners, the muffins must be cooled completely before removing, or the liners will stick to the muffins when peeled.) I love spreading these muffins with a little coconut oil before serving, but they’re also fantastic topped with chia seed jam. And thanks to the nutty taste and natural sweetness, you can enjoy them plain too. Leftovers can be stored in the fridge in an airtight container for 3 to 4 days, or in the freezer for up to 1 month.


* If you don’t have any almonds on hand, feel free to swap them for walnuts or pecans instead.


To make a dozen regular-sized muffins, use a 12-cup silicone muffin pan. Fill each mold to two-thirds full and bake for 24 to 26 minutes. If using a metal pan, be sure to line each with paper liners, filling and baking as directed, until they have golden edges and very slowly spring back when touched on the top.


If you’d like to make these muffins more decadent, try stirring some chocolate chips into the batter! For a crunch, add a couple handfuls of chopped walnuts or pecans.

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Introducing Glow Getter: Entrepreneurs making waves!

Happy Valentine’s Day! Whether you’re celebrating with friends, family, or a special someone today, I hope you have a great one. And if all else fails, I have a feeling my Easy Vegan Sugar Cookies, Pink Power Detox Smoothie, or Cheerful Vegan Nachos will give your taste buds the lovin’ they’re looking for. ;)

This morning I woke up with a bit of nervous energy washing over me! We’ve been working hard on a brand new Oh She Glows series these past few months and today is the day I get to finally share it with you all. It wasn’t easy keeping things secret, I tell ya! The Glow Getter series is our way of spreading the love to fellow wellness entrepreneurs: inspiring, plant-powered business owners who share their daily rituals and secret recipes for success. I can’t think of a better duo to kick off our Glow Getter series than Pippa and Neige Blair, founders of Canadian natural deodorant brand routine. Over the years I’ve tried countless all-natural deodorants, and I was honestly starting to lose hope until I found routine. Now it’s all I use! (A special shout-out to my sister Kristi for introducing me to the brand!) 

Pippa and Neige Blair are sisters-in-law from Calgary, Alberta who “believe armpits are lovely and deserve the best.” From the first moment I checked out routine’s website, the pair’s playful personalities jumped off the page. Each routine product name features a fun nod to pop culture favourites—Sexy Sadie, Blackberry Betty and Johnny’s Cash, to list a few—and product descriptions with pizzazz: “A vegan formula (no beeswax) with top notes of cedar, pine and lumberjack, with bass notes of rock n’ roll” (Johnny’s Cash). Who knew shopping for deodorant could be so much fun?! 

After her first daughter was born, Neige became passionate about ensuring her growing family had only the best all-natural products in their home and began developing essential oil-based products for baby, home and body. She soon realized the product most lacking in mainstream retail was all-natural deodorant, and set to work creating her very own to sell. For six years Neige worked to perfect her product, sharing results with family and friends all along the way. She created one base recipe that she would make from memory, gradually tweaking ingredients until the overall consistency felt just right. Over 30 variations of routine cream later, Neige’s devoted legion of guinea pigs (the human kind, that is—routine doesn’t test on any animals!) finally convinced her to share routine with the world, and in 2011 Neige brought routine cream to Calgary’s Market Collective for the first time. Getting ready for the big day, Neige enlisted her sister-in-law Pippa, a marketing expert who’d previously worked with brands like Nike, Rogers, and Hudson’s Bay before rerouting careers to enroll in nursing school. The two stayed up until 2am printing and pasting labels onto each beloved jar of routine, and from there a dream team was born! Are you inspired? I sure am!!!

Their hard work certainly paid off: routine was an instant hit at Market Collective. Available in sleek and stylish bathroom-counter-ready tubs, routine cream’s packaging is fully eco-conscious to boot! Full-size jars are made of glass and filled to last 3-6 months, and both those tubs and the box they’re wrapped in is entirely recyclable. In 2015 the pair’s all-natural product became available to ingredient-conscious shoppers across Canada at Whole Foods; in 2017, the deodorant won Cert Clean’s “Best Natural Deodorant Award” and just this November, Neige and Pippa were listed in Avenue Magazine’s Top 40 Under 40 segment. To say that Pippa and Neige are two Canadian entrepreneurs absolutely killin’ it is an understatement, and I’m so proud to kick off this series with them today.

One of my favourite things about this new series is the fun rapid fire survey we developed to get to know our featured entrepreneurs. Below, Pippa and Neige chime in on their 2018 goals, go-to exercise, favourite munchies and more. Take it away, Glow Getters!

I hope you’ve loved getting to know our first Glow Getters as much as we have—we’d love to hear what you think of the new series in a comment below! Thank you so much to Neige and Pippa for sharing their lives and path to success. It’s been so inspiring getting to know you two! 

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