a fresh take on back to school with
The back-to-school season is all about fresh starts. Eat healthy and feel good this fall with nutritious recipes that are big on flavour!
Meet your back-to-school partners
BACK IN BALANCE
Take care of your health by making probiotic yogurt your go-to snack. Blend into a smoothie bowl for an afternoon pick me up!
Purple Bliss Smoothie Bowl
• Prep 10 min • Total 10 min
- 1 400g bag Irressistibles Purple Smoothie frozen fruit
- 1 cup (250ml) baby spinach
- 1/4 cup (60ml) Irressistibles diced frozen avocado
- 1 cup (250ml) Activia probiotic vanilla yogurt
- Optional toppings: Mix of dragonfruit, blueberries, sliced banana, melted dark chocolate, and/or chia seeds
- Pulse frozen fruit, spinach and avocado in a high powered blender into a coarse paste. Add in yogurt, scraping down sides of blender. Blend until thick and smooth, stopping in between to scrape down sides. Garnish with choice of toppings and serve immediately.
- Serves 2
Go with your gut
GET CREATIVE WITH
No matter what's on the menu, our many alternatives make it easy to go dairy free. While almond beverage is good in a morning smoothie, cashew beverage lends itself well to vegan mac and cheese.
Easy Vegan Roasted Garlic Alfredo
• Prep 20 min • Cook 15 min • Total 35 min
Roasted Garlic Alfredo sauce:
- 8 large garlic cloves, chopped
- 1 tbsp (15ml) olive oil
- 1 cup (250ml) finely minced or grated onion
- 2 cups (500ml) Silk unsweetened almond milk
- 1/2 cup (125ml) Tofutti better than cream cheese
- 1 tbsp (15ml) vegetable bouillon powder
- 1 tbsp (15ml) lemon juice
- 2 tsp (10ml) corn starch
- 1 tsp (5ml) dry mustard powder
- 1/2 tsp (2ml) kosher or sea salt
- 1/2 tsp (2ml) cracked black pepper
- 1/4 cup (60ml) chopped parsley
- 1lb (454g) fettuccine noodles, cooked al dente
- Parsley for garnish
- 1 cup (250ml) raw cashews
- 1/2 tsp (2ml) kosher or sea salt
- 1/2 tsp (2ml) dry mustard powder
- 1/4 tsp (1ml) garlic powder
- Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.
- Add oil and onion and cook further 2 minutes on medium high heat until onions have softened.
- Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond milk to remove all lumps; add remaining almond milk, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper. Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickened. Add chopped parsley and toss with noodles to combine. Garnish with parsley leaves if desired.
For Cashew "Parmesan"
- In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs. Sprinkle over pasta to serve.
- Serves 4
Almond Pear Crisp Smoothie
• Prep 10 min • Total 10 min
- 1 cup (250ml) Silk unsweetened almond milk
- 1/2 cup (125ml) Silk plain cultured coconut yogurt
- 1 ripe pear, quartered and cored
- 1/2 green apple, chopped
- 1/2 cup (125ml) baby spinach
- 1/4 cup (50ml) rolled oats
- 3 tbsp (45ml) maple syrup
- 1/2 tsp (2ml) real almond extract
- 2 cups (500ml) ice
- Optional garnish with granola, sliced almonds and sliced pear
- Blend together almond milk, yogurt, pear, green apple, spinach, oats, maple syrup, almond extract, and ice until smooth. Serve immediately, garnished with granola, sliced almonds and pear slices if desired.
- Serves 2
Pumpkin Spice Vegan Smoothie
• Prep 10 min • Total 10 min
- 1 cup (250ml) Silk unsweetened almond milk
- 1 cup (250ml) pumpkin purée
- 1/4 cup (50ml) hemp hearts
- 1/4 cup (50ml) Irresistibles Naturalia creamy almond butter
- 1/4 cup (50ml) maple syrup
- 1 tsp (5ml) pumpkin spice
- 1/2 tsp (2ml) cinnamon
- 1/8 tsp (1ml) kosher or sea salt
- 2 cups (500ml) ice
- Cinnamon stick, cinnamon and hemp hearts to garnish
- Blend together almond milk, pumpkin purée, hemp hearts, almond butter, maple syrup, pumpkin spice, cinnamon, salt and ice until smooth. Serve immediately garnished with a cinnamon stick and sprinkling of cinnamon and hemp hearts.
- Serves 2-3
Go dairy-free
YOGURT MAKES IT BETTER
Thick and creamy Greek yogurt makes a tangy base for savoury dips, helps keep baked goods moist, and tastes great all on its own.
Tangy Lemon Mint Labneh
• Prep 10 min • Total 8h 10min
- 1 750g tub Oikos plain greek yogurt 0%
- 2 tbsp (30ml) lemon juice
- 1 tbsp (15ml) lemon zest
- 1 tsp (5ml) kosher or sea salt
- 3 tbsp olive oil
- 1 tsp (5ml) dried fine herbs
- 1 tsp (5ml) toasted sesame seeds
- 3 tbsp (45ml) toasted pine nuts
- 3 tbsp (45ml) pomegranate arils
- 3 tbsp (45ml) mint leaves
- In a large bowl whisk together yogurt, lemon juice, zest, and salt. Scrape into a cheesecloth lined strainer set over a bowl. Fold cheesecloth sides over top of yogurt and chill for 8 hrs or overnight. This will drain the whey from the yogurt to produce a cream cheese texture; let drain for up to 24 hrs for an even thicker labneh.
- Spread labneh into a shallow bowl or large plate; top with olive oil, herbs, sesame seeds, pine nuts, pomegranate, and mint.
- Makes 2-1/2 cups
Greek Yogurt Banana Bread
• Prep 20 min • Cook 1 h • Total 1 h 20 min
- 2 large or 3 small very ripe bananas, mashed
- 1/4 cup (60ml) milled flax seeds
- 1/2 cup (125ml) Oikos 2% vanilla greek yogurt
- 3/4 cup (175ml) maple syrup
- 1/4 cup (60ml) melted coconut oil
- 1 tsp (5ml) real vanilla extract
- 2 cups (250ml) unbleached all purpose flour
- 1/2 tsp (2ml) cinnamon
- 1/2 tsp (2ml) salt
- 1/2 tsp (2ml) baking soda
- Optional toppings: 1 banana sliced lengthwise, walnut pieces, chia seeds and cinnamon
- In a large mixing bowl, stir together mashed bananas, flax seeds, yogurt, maple syrup, coconut oil, and vanilla.
- In another bowl, whisk flour, cinnamon, salt and baking soda. Fold into banana mixture along with walnuts until just combined; do not overmix, batter should be lumpy like pancake batter.
- Scrape batter into a parchment lined 4”x8” loaf pan and garnish as desired. Bake at 350F for 1 hr or until a toothpick inserted into the middle comes out clean.
- Makes 1 loaf
Get your Greek yogurt fix
PORTABLE, PACKABLE WITH
Get the Perfect Snacks for the Start of the School Year!
