I’ve been watching fresh basil grow like a weed on my balcony this summer so I figured what better way to use it all up then to make a delicious fresh tomato basil sauce. I stopped by at our local farmers market and picked up some fresh organic tomatoes too, to make this tomato sauce extra fresh and delicious!! After posting a picture of my beautiful tomatoes on Instagram, I had over a dozen requests for the recipe for this tomato sauce, so here it is! Here’s what you’ll need: 20 Organic Vine Ripened Tomatoes (Quartered) 2 Cups (or more!) Freshly Chopped Basil 1 White Onion, finely chopped 8 … Continue reading
We all enjoy a nice bowl of heart warming pasta. However, usually piping hot, heavy, carbo-loaded pasta is the last thing that you want in the middle of the scorching summer, especially when you’re trying to keep your beach bod in perfect shape! Well, not to worry because this recipe resembles pasta, but guess what, its raw zucchini noodles! I know what you’re thinking…Really Erinn, Zucchini doesn’t even closely resemble pasta, but it DOES! Use your imagination and think outside the box…you’ll be glad you did. You’ll feel satisfied and feel fuller longer than if you would’ve just had a plain old bowl of pasta. And, you’ll keep slimmer too! That’s good news all around don’t you think?
Hopefully you can use it at your next family dinner or Friday Date with your Hunnie. I made this a couple of weeks ago for my Family and they loved it. They’re by no means vegan and they we’re absolutely stuffed at the end of the meal! But, they of course had room for Kelly’s Bake Shoppe Brownies…I mean who wouldn’t?
Here’s the Recipe broken up into sections, you’ll put the Zucchini on the bottom and the Marinara on top finished with the Vegan Parmesan!
For the Zucchini Pasta
3 Yellow Zucchini
3 Green Zucchini
1 Spiralizer (I use the PADERNO brand)
Cut the ends of the zucchini off and make a 1 inch slice in the top of the zucchini. Make sure you have the right blade in the machine before using it (I used the smallest one) Push one end of the Zucchini into the top of the spiralizer and the other into the “spikes”. It should sit there comfortably. Now spin the lever in a clockwise motion until long zucchini noodles come out of the spiralizer, you’ll be done when you have no more zucchini to spin!
3 C Tomatoes (7-8 Medium Roma tomatoes)
1 C Fresh Lemon Juice
4 Tbsp Tamari (gluten free soy-sauce)
4 Tbsp Extra Virgin Olive oil
4 Tbsp Chopped Yellow Onion
6 Cloves of Garlic, Peeled
1 ½ Cup Sun-Dried Tomatoes
1 tsp Sea Salt
In a High Speed Blender, combine all the ingredients and blend until smooth. Salt to taste.
1/4 Cup Nutritional Yeast
1 Cup Raw Cashews
2 Cloves of Garlic
2 tsp Salt
In a food processor, pulse the cashews (about 15 pulses). Add the nutritional yeast, salt, and garlic and pulse for an additional 7-10 pulses. It should be completely combined at this point and be ready for dusting on your pasta!
Here you go, a delicious Summer Pasta that won’t increase your waistline!
**Photo Cred: tastespace.wordpress.com
With Bikini Season in full swing I thought I’d let you in on a little secret juice that will help you looking and feeling gorgeous and radiant all year long, and also help you fit into your favourite Itsy Bitsy Bikini! This juice is loaded with detoxifying fruits and vegetables and was actually one of our first juices that we served at Kindfood way back in 2010 (now known as Lettuce Love Café).
With the Grapefruit and Lemon as the detoxifying powerhouses in this juice, your body will become increasingly alkaline (alkaline is healthy, acidic is cancer causing), and help to flush out any toxins left in your system. Grapefruit aids in weight loss, making you have a flatter stomach! (who doesn’t want that!) This juice is best consumed first thing in the morning as this is your body’s primary time for elimination and you’ll see the best results.
Try it out tomorrow morning for breakfast, you’ll feel like a million bucks! You can also double the recipe and have it as a mid morning snack. Just remember to keep it refrigerated, because as soon as it’s made it slowly starts losing its nutritional value. So Drink Up!
Itsy Bitsy Bikini Juice!
2 Handfuls Green Kale
1 Handful Mint Leaves
3 Red Grapefruits (Peeled)
2 Lemons (Peeled)
2 Red Apple
Put all ingredients in Juicer (I use “Breville”) in order listed above.
Serve immediately for best results.
Now get out there and strut your stuff!
So the other week I was messing around in my kitchen and was in the mood to bake…muffins in particular, with the hopes of having leftovers in our freezer for tasty snacks throughout the week (which would probably be devoured by Michael in a day…but heck, I had good intentions). So muffin baking I began… and after three attempts, my Blueberry Almond Protein Muffins were born.
They’re a blend of Almond, Sorghum, and Coconut Flour which are all tremendously high in protein and fibre, meaning that they’ll keep you feeling fuller longer. These muffins are a great morning or afternoon snack or any great addition to your lunch or breakfast routine! And…the best part about them is that they’re 100% Gluten Free and Vegan (of course, would you expect anything less?)
Enough chatting…Introducing….My Blueberry Almond Protein Muffins! .
Here’s what you’ll need!
1 C Almond Flour
½ C Sorghum Flour
½ C tapioca Starch/Arrowroot Starch (either one will work)
¼ C Coconut flour
1 C Sucanat
2 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum
½ tsp sea salt
1 tsp cinnamon
¼ tsp nutmeg
½ C Coconut Oil, Melted
3 Tbsp Flax Meal, with 9 Tbsp of Water (mix in a small bowl and set aside)
½ C Almond Milk (Unsweetened Original)
2 tsp Pure Vanilla
2 C Frozen Organic Wild Blueberries
Preheat the Oven to 350F
Line a muffin tin with liners.
In a large mixing bowl whisk together all of the dry ingredients.
Add the coconut oil, flax and water, almond milk, vanilla, and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry, and almost looks like a stiffer cake batter or cookie dough like consistency. If the coconut flour is drying out the batter, add another 1-2 tablespoons of almond milk.
Stir in the blueberries by hand with a rubber spatula.
Using a medium size ice cream scoop, dollop the batter into the muffin liners so they’re just past the top of the liner.
Bake for 22-25 minutes in the centre of the oven, until golden brown. Use a sharp knife to test their ‘doneness’. If the knife comes out clean, they’re done!
Makes 12 Muffins
Lots of Love,
After having back-to-back- to-back crazy holidays (Easter, Mother’s Day, Victoria Day) at Lettuce Love and Kelly’s Bake Shoppe, I’ve begun to acquire a deeper respect and admiration for our team. Well, I’ve always had such gratitude for everyone who works with us, but last weekend in particular set me over the edge (in a good way!).
Over Easter Weekend, we broke all previous records at Kelly’s Bake Shoppe and Lettuce Love for the busiest weekend EVER, and the next holiday, Mother’s Day was no different. On Mother’s Day Sunday, in the midst of a full house at Kelly’s Bake Shoppe, I ran down to Lettuce Love to make sure everything was running smoothly (because I could see on my phone that we were in the middle of having our busiest Sunday EVER at Both locations…”ahhhh!” I thought, “I hope everyone’s O.K!”). I walked in to Lettuce Love, and the place was just hopping. Our customers we’re busy gabbing with friends, drinking mimosas and enjoying blueberry pancakes! “Phewww, was that a relief”, I thought to myself. At that point, I went back up to Kelly’s to make sure everything was A OK, and guess what? It was. Our girls were buzzing around serving customers, taking orders, and chatting with customers.
But then I just sat in that moment for a minute and thought about where I was and how amazing these two businesses have become that we’ve built from the ground up. Working 14 plus hour days back in the Kindfood days baking, cooking, and trying to figure out what exactly our businesses would blossom into has really paid off…I’ll admit I had a bit of a teary moment, because I’ve never really taken a step back from “LIFE” to truly understand how quickly we’ve grown our two companies, the impact we’ve had on the planet and people, and how many amazing people want to work with us every day. It was a pretty big ah-ha moment for me….
Where would we be without the over 25 amazing team members at Lettuce Love Cafe and Kelly’s Bake Shoppe (I know…can you believe our team has grown to be this big?) ? You’re our foundation and the most integral part of our businesses. I’m sending you ALL the warmest THANK YOU from the bottom of my heart. You make our business what it is on a daily basis, and help us take our two businesses to the next level.
Your efforts don’t go unnoticed. You’re the most incredible people I’ve ever had the pleasure of knowing.
I’ve been looking at spicing up my regular green smoothie/ green juice routine lately, and I think I’ve nailed a pretty good one! This smoothie has so many delicious components and will wake you up first thing in the morning and get your body moving. It’s also a great lunch for all of you busy bodies out there trying to stay healthy but don’t have the time to make a 3 course meal. It’s loaded with tons of healthy ingredients that will keep you going all day long; including Kale, which as we all know is an absolute superfood, loaded with protein, iron, fibre, and tons of micro nutrients. It … Continue reading
Have you been to our beautiful bakery yet? Well if you haven’t stopped by yet… make a point to come in with your Mom (or any other amazing Woman in your life) over Mother’s Day weekend. Treat her to a delicious cupcake, or even one of our delicious Vegan Soft Serve Ice Creams!
Click here for our Mother’s Day Menu! It’s available Thursday to Sunday of Mother’s Day Weekend.
We’ve also extended our Summer hours, Thursday, Friday, and Saturday nights til 9pm!
We’ll have tons of delicious Mother’s Day inspired goodies over the weekend! Come in bright and early to stock up for Mom, or you can also call us to place your order (905)-333-1400!
Happy Mother’s Day!
You can find Erinn on:
www.kellysxo.com 401 Brant Street, Burlington, ON Canada
www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada
I don’t know if all of you know, but I own Kelly’s Bake Shoppe with my beautiful Mother, Kelly Childs. We love what we do, and we’re so excited for the future of Kelly’s Bake Shoppe! We have exciting news! Our Easter Menu is here, and will be available April 17th to April 20th! Everything is looking delicious, and our amazing team has been working hard to this Easter one to remember! Give us a call (905)-333-1400 to place your order! We’ll also be OPEN Good Friday from 10-4, and Easter Sunday from 11-5! CLICK HERE for our Easter Menu! Even more exciting news! Our vegan soft serve ice … Continue reading
Who’s excited for summer barbecues? Dinner parties? and Warm Summer Nights? Well I certainly am! This winter has been absolutely brutal and I think we’re all ready for it to be OVER! With a slight hint of spring in the air I started going through my delicious spring/summer recipes and came across this one…. One of my favourite comfort foods and appetizers is my Five Layer Vegan Bean Dip. When I first went vegan over 5 years ago, this dip was my go to recipe for an appetizer for dinner parties (and sometimes dinner for Michael and I). I still use it to this day and it’s as delicious as … Continue reading
With International Women’s Day recently behind us, it got me thinking about the term feminism and the real meaning (or at least my interpretation…) behind it. A Feminist is described as: a person who believes in the social, political, and economic equality of the sexes. Are you a feminist? Because I certainly am! I guess that explains my drive and determination to be in business with My Mom, and create an empire of health, female empowerment, and show women (and the rest of society) that they CAN own their own businesses! However, in our society, the term “Feminism and Feminist” has been stigmatized. Don’t think so? Well let me ask … Continue reading