White Bean Cilantro Lime Dip

Spring is in the air and we’ve got just the recipe to help kick off the backyard BBQ season! This white bean cilantro lime dip is the perfect centerpiece to WOW your guests! It’s packed with flavour, full of nutrients, and perfect for sharing! Dive into spring by diving head first into this tasty little appy! If not head first, then crackers, veggies, and chips work great too! Heck, if you’re not hosting, you can even use this dip as a deliciously healthy spread on sandwiches, wraps, or to toss in a hot/cold pasta! The possibilities are endless!

Prep Time: 5min  Total Time:  5min Servings: 3 Cups


  • 1 Can White Beans (2 1/3 Cups)
  • 1 Avocado
  • 1 Tablespoon Minced Garlic
  • 1 Cup Spinach 
  • 1 Tablespoon Nutritional Yeast
  • 1/3 Cup Fresh Cilantro
  • 1 Tablespoon Lime Juice
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Tablespoon Olive Oil


Step 1: Add all ingredients into a food processor and blend until smooth

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Spicy Cheesy Stuffed Potatoes


Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6


  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.


Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).


Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.


Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!


Butternut Squash White Bean Curry


                    Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min


  • 3 Tablespoons Olive Oil
  • 1 Onion
  • 2 Cloves Garlic
  • 1 Cup Crimini Mushrooms
  • Salt & Pepper (to taste)
  • 1 Red Pepper
  • 1 Large Carrot Peeled
  • 1 Head Broccoli
  • 1 Butternut Squash
  • 2 Hot House Tomatoes
  • 1 Can Coconut Milk
  • 1/8 Cup Curry Powder
  • 1/8 Cup Brown Sugar
  • 1 Teaspoon Salt & Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Cup Vegetable Stalk
  • 2 Tablespoons Hot Sauce
  • 1 Cup White Beans


Step 1: Heat frying pan on medium heat. Add oil, finely chopped onion and garlic, and sliced mushrooms. Sprinkle with salt and pepper. Saute until onions become translucent and mushrooms brown. Thinly slice red peppers and add to pan to saute until soft.

Step 2: Chop your carrot into 1/2 inch pieces, and cut broccoli into small florets. Peel your squash using a carrot peeler, slice in half, hollow out seeds, and chop into small pieces. Boil carrots, broccoli, and squash in a large pot for 5 minutes or until squash can be pierced with a fork. Drain vegetables and add sautee pan mixture to pot and let sit on low heat.

Step 3: Chop tomatoes and add to mixture. Add coconut milk to pot, and stir in curry powder, brown sugar, salt, pepper, cilantro, veggie stalk, hot sauce, and white beans. Let simmer on medium low heat for ~25-30 minutes.


Sweet Black Bean Quinoa Salad


A couple of years ago, I spent the summer living in Vancouver, BC, where I served at a cute little bar & grill on Granville Street. I instantly fell in love with the West coast cuisine; healthy, locally grown, and flavourful to say the least! At the time, I had no idea how much of an impact the city would have on my diet, but I'm so glad it did! I'm now even more thrilled to explore the endless foodie possibilities that other cultures have to offer!

One of my favourite dishes from the Granville Street hot spot was a black bean quinoa salad. Naturally, this dish is one inspired by, with fresh cilantro, cucumbers, and cherry tomatoes, and a sweet homemade dressing to tie everything together!


                Prep Time: 5 min     Cook Time: 15-20 min     Total Time:  20-25 min


  • 1 Cup Quinoa
  • 1 Cup Black Beans
  • 1/2 Cup Halved Cherry Tomatoes
  • 2 Inch Slice Cucumber
  • 1/4 Cup Finely Chopped Cilantro (parsley can be used as a substitute)
  • 1/8 Cup Freshly Squeezed Lemon Juice
  • 1/8 Cup Agave
  • 1/8 Cup Dijon Mustard 
  • 1/8 Cup Grape seed/Olive Oil
  • 1 Tablespoon Balsamic Vinaigrette 
  • 1 Teaspoon Salt 


Step 1: In a large pot, bring 3 cups of water to a boil and add quinoa. Cook on medium high heat for 15-20 minutes or until soft. Empty into a mixing bowl and let cool. Drain and rinse black beans. Carefully slice cherry tomatoes into halves. If you're making a larger batch, you can place tomatoes on a plate, cover with an upside down plate, and slice through the two plates.

Step 2: Slice cucumber lengthwise, into 8 even pieces, removing the centre containing the seeds to limit moisture. Chop into small pieces. Combine black beans, tomatoes, and cucumbers to quinoa and mix evenly.

Step 3: Finely chop cilantro, add to mixing bowl, and stir evenly.

Step 4: In a small mixing bowl, combine lemon juice, agave nectar, Dijon mustard, oil, and balsamic vinaigrette and stir. Pour over quinoa and mix evenly. Sprinkle salt and stir.