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!
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
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

- 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.
- 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
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
PORTABLE, PACKABLE WITH



