Made granola, wanted to play📷! I was looking for hard light and long shadows (pic 1) and then wanted a softer look more natural look (pic 2). I love them both but am curious, which one is your fave?

Preheat to 300d. Mix all dry ingredients together. In a small pot add wet ingredients. Melt to combine and pour over dry. Mix thoroughly. Pour out onto two baking pans. Bake for 20 min, lightly mix and bake again for 10-15 until golden brown. Wait for it to cool and break apart chunks. Store in glass containers and try not to eat the entire batch.

 Made granola, wanted to play📷! I was looking for hard light

Saturday mornings are a bowl of heaven when caramelized bananas and strawberries are involved. Add a tsp of coconut oil into a nonstick pan and add your berries and bananas. I added a tsp of maple syrup at the end to caramelize them even more. Soooooooo good.

 Saturday mornings are a bowl of heaven when caramelized

NEW PANZANELLA SALAD ON THE BLOG!! I am so excited to share this one with you guys. This beauty has it all, peaches n cream corn, crispy tofu, tomatoes, peaches, avocado, kale, sourdough croutons and a creamy basil dressing. It’s a winner on all fronts and yes the mister and I destroyed the entire bowl.

Head to STORIES and swipe up👆🏼for full recipe. You get the recipe for the croutons (everything but the bagel sourdough croutons🤩), the salad and the basil dressing🌱

https://www.terianncarty.com/soups-and-mains/2021/8/24/2iz77lknl4dmzkdyp0alr5yut5ek2f

 NEW PANZANELLA SALAD ON THE BLOG!! I am so excited to share

When chocolate meets sweet potatoes the result is truly mind-blowing. Add a little protein for extra oooomph and watch OUT. These brownies have it all my friends so *SAVE AND MAKE!!!

 PERFECT PROTEIN adrenal support protein powder (I love every they do). I am a very active gal so adding protein when I can makes a massive difference. This protein is elevated with Reishi, Ashwagandha and Vitamin C. It’s gluten-free, organic and plant-based. All the wins.

Make flax egg and set aside to gel for 10 minutes. Line a 9x9 baking dish with parchment paper.

In a large bowl add flax egg, banana, sweet potato purée and peanut butter. Use an electric hand beater to beat together. Add in salt, baking soda, maple syrup, coconut sugar and vanilla and beat again. Add in oat flour, protein powder and raw cacao. Beat on low until mixture is fully combined. Fold in chocolate chips reserving some for topping. Bake for 20-22 minutes.

Remove from oven, and sprinkle with sea salt. Wait for brownies to cook before slicing.

 When chocolate meets sweet potatoes the result is truly

Last nights dinner could not have been simpler. GNOCCHI TOMATO AND WHITE BEAN took 15 minutes from pan to belly. I mean who doesn’t have 15 minutes to prepare a healthy and nutritious dins?

WHAT HELPED—store bought gnocchi, canned navy beans.  I’m all for making from scratch but sometimes easy is whats needed.

Heat pan with olive oil and chili flakes, add onion and sauté for 2 minutes. Add garlic, beans and tomato. Season with salt and pepper. Toss in gnocchi. Sprinkle in vegan parm and fresh basil. Taste for seasoning and serve into bowls.

 Last nights dinner could not have been simpler. GNOCCHI

More cottage grub. Honestly I’ve been having fun in the kitchen. I have almost all the tools (forgot my blender) I need but when produce is THIS fresh how can you got wrong?

My mom lives 20 minutes from here and her garden is insane👩‍🌾

 More cottage grub. Honestly I’ve been having fun in the

The heat is on and I am THRILLED. Vacation is 2 days out and I am almost done all the things in order to fully and completely take the time OFF to reset, relax, read, and relish everything August has to offer.

Sharing my Prickly Pear chia pudding with you today cause with the heat who needs ovens or stoves? This cool dessert has legs so make a ginger batch and spread it out over a couple of days. I posted a reel a while back if you want to see the step by step🥰

Whisk everything together vigorously and place in fridge to set. Takes about 1 hour.

 The heat is on and I am THRILLED. Vacation is 2 days out

Perfect bowls for Valentine’s Day lunch or dinner💓 There’s a whole lotta yum packed in here so let’s dig in.. Sumac and chilli roasted carrots, roasted tofu, garlicky shrooms, quinoa,  wilted kale with apple cider vinaigrette, watermelon radish and fresh tahini sauce. Can I just say that tahini sauce needs to go on everything? Hot damn it’s good.

I warmed the curly kale ever so slightly in the microwave and it softened so beautifully making it so much easier to digest and chew💚

 Perfect bowls for Valentine’s Day lunch or dinner💓 There’s

Green smoothie for the Wednesday win!! The heat is BACK this week and to be honest I’m feeling zapped. When this happens I look to food to help in liquid green form💚 My smoothies are always packed full of veggies but I love adding extra in times like these. 1 scoop

 Perfect Greens (ad) has exactly the extra I need with spirulina, chlorella and wheatgrass (and sooooo much more). I’ve had fun adding this to waffles, muffins and even popsicles (recipe for those coming soon!) but some days a straight up smoothie is what’s in order.

 Perfect Greens & Perfect Protein adrenal support

 Green smoothie for the Wednesday win!! The heat is BACK

Butternut squash is getting reinvented in my fall recipes both sweet and savoury. Pumpkin season is technically not here yet so until it is, squash will get the spotlight😊Happy Thursday people!!

Bring pot of salted water to a boil. Cook pasta according to package. Heat olive oil in a pan and sauté garlic and onion. Remove from heat. In a high speed blender place cooked garlic onion, squash, turmeric, curry powder, nutritional yeast, cashews, Dijon, cashew milk, salt and pepper. Blend until smooth. Start adding in hot pasta water until sauce reaches desired consistency. Place cooked pasta back into pot and pour sauce over pasta. Stir to combine. Season with chilli flakes, Maldon salt, cracked pepper and fried sage.

In a small pan heat oil over medium heat. Fry sage for 1-2 minutes, flip and fry for 30 more seconds. Place of paper towel to soak up access oil.

 Butternut squash is getting reinvented in my fall recipes

Easter weekend is right around the corner🐣Might I suggest a delicious, super easy, light and super creamy KIWI LIME CHEESECAKE? Cheesecakes are one of my favourite things to make because they are just so dreamy.  I am obsessed with my graham, granola and oat crust. Don’t hate me but I like a baked crust. I have made my fair share of raw date and nut crusts and I like them but nothing compares to a buttery baked slightly salty crust. This beauty is now on my blog so head on over and give it some love! Swipe up in my stories for faster viewing😜

 Easter weekend is right around the corner🐣Might I suggest a

Good morning friends! How do you feel about a midweek waffle extravaganza? These nutritious beauties are vegan, gluten-free, refined sugar free and can be eaten sweet or savoury. I used

 {ad} protein powder AND perfect greens to create these green and white waffles. I chose avocado and strawberries to garnish (if you haven’t tried this combo, you need to) but you do you!!! Recipe is down below! Save it and try for yourself!

Green and White Waffles (6 square waffles)

In a large glass container whisk the wet ingredients together and set aside.

In a medium sized bowl, whisk brown rice flour, oat flour, potato starch, protein powder, ground chia, baking powder baking soda and salt. Add wet to dry and mix together until no flour remains.  Preheat oven to 220degrees and preheat waffle iron.

Split the batter into 2 bowls and add 1/2 scoop of Botanica Perfect Greens into 1 of the bowls.  Stir to combine.  Spray the waffle iron with non-stick spray or coat with coconut oil.  Once waffles are cooked place in the oven at 220 degrees on a wire rack to keep warm until all your batter is done and top as desired.

 Good morning friends! How do you feel about a midweek

Do you play with flavours? I do. I love trying something I may consider unusual and applying it to food. This pasta has tempeh, brussel sprouts, mushrooms, chickpeas and spinach. The sauce is a mixture of pasta water, Annatto Chilli oil AND Miso Chilli. The result? We ate the entire pan🤣

>Steam tempeh for 15 minutes. Boil water for pasta and salt generously. Cook pasta till al dente, reserve 1 cup pasta water. In a large pan heat 2 tbsp oil, large pinch chilli flakes, 1/2 diced small red onion & 2 cloves garlic. Cook Brussels cut side down for several minutes. Add in steamed tempeh. Sauté for several minutes breaking the tempeh up with your tongs. Add in mushrooms, a splash of water and sauté for several min.  Add in chickpeas and spinach. Toss in pasta tossing to coat. Add a HEAPING tbsp each of each sauce. Toss in some pasta water to emulsify. Season with salt n pepper and MOW DOWN.

 Do you play with flavours? I do. I love trying something I

BBQ TOFU BOWL>>Any other food bloggers out there creating dinner at 3 pm right now? Shorter days equals wayyyy shorter natural light shoots. The mister has gotten used to eating somewhat rather cold food haha but it’s always worth the wait😋

I was craving my BBQ TOFU (I call it life changing on the blog, just try it, you’ll see) and had rapini, noodles and all the makings for this bowl. I used the leftover BBQ sauce to toss my noodles in and drizzled the lot with garlicky tahini sauce. It was awesome (even warmed up hours later🤣)!

1 package extra firm tofu, drained and patted dry1 1/2 tsp paprika  1 tsp ground cumi1 tsp chilli powder1 tsp garlic powder1/2 tsp kosher salT1/4 tsp smoked paprika1/8 tsp cayenne pepper Ground pepper1 1/2 Tbsp olive oil

2 Tbsp tamari2 Tbsp maple syrup2 Tbsp sriracha or favourite hot sauce3-4 Tbsp Olive oil1 Tbsp tomato paste

Stir the rub ingredients together. Add tofu and gently coat.

Place parchment on cookie sheet and transfer tofu to sheet.

Roast 15 minutes, flip and roast again for 10 more. Coat with BBQ sauce and place back in oven for 5-10 minutes until caramelized.

 BBQ TOFU BOWL>>Any other food bloggers out there creating

If given the choice, like let’s say someone handed you a menu, would you gravitate toward sweet or savoury? I know, we don’t always crave the same things, that is the power of choice and the spice of life right? This weekend  give my Miso Scrambled Tofu, Spicy Pinto Beans, Shrooms and Sourdough a try. You can always have pancakes on Sunday😉Too good my friends.

In a bowl mix everything together. Heat a nonstick pan over medium high heat. Add a tbsp olive oil and add mixture. Cook, stirring often for about 6-8 minutes or until nice and warm.

 If given the choice, like let’s say someone handed you a

Getting lost in the BLUE🧜🏼‍♀️ Playing with colour never gets old. I feel like I’m constantly mixing and mingling different foods together in order to achieve the right hue💙This bowl was meant to be purple haha but when this colour showed up I immediately thought of the ocean and how I cannot WAIT to swim in her magical waters💦🐠

Seems I have the travel bug again and have three trips planned in the next year😂

 Getting lost in the BLUE🧜🏼‍♀️ Playing with colour never gets

Happy Friday friends!! I’m coming back at ya with another shot of my FALAFEL COLLARD WRAPS cause the heat is ON this weekend!

 🌱🌱The latest ebook is full of MEDITERRANEAN INSPIRED recipes. I’m so proud to be a part of this project and would be honoured if you supported it by purchasing the ebook! ✨Tap the link in profile✨

 Happy Friday friends!! I’m coming back at ya with another

🌱We wanted a super simple dinner packed full of nutrients. This green goddess bowl took such little time. In the time it took to cook the quinoa, the greens were done. We used Swiss Chard, baby spinach and kale, sautéed it in garlic, onion and olive oil and roasted a zucchini in the oven for 20 minutes. Drizzled the whole lot with olive oil and sprinkled it with Dukkah (if you haven’t tried making it yet you have to. Best. Garnish. Ever..) and avocado. Happy Monday people!!! .

 🌱We wanted a super simple dinner packed full of nutrients

Seems like all of us are on the citrus salad train and I for one am here for it!! I recently posted a blood orange avocado and dill salad but just couldn’t resist showing you another version. I mean there’s always room for one more, am I right!!

Chili flakes (really makes the citrus POP)

1 blood orange skin removed and sliced into rounds

Preheat oven to 400. Toss delicata and tofu with olive oil salt and pepper. Roast for 20 minutes flip and roast again for 10.  Place everything in a bowl and toss gently. Drizzle with olive oil salt, pepper and chili flakes. Enjoy!!!

 Seems like all of us are on the citrus salad train and I

Summer is here (well nearly) and that means a few things for me.  One, we can ACTUALLY plan some trips and vacations including the cottage we have booked for 2 weeks.  This is HUGE considering we haven’t travelled further than the grocery store in nearly a year.  And 2, more outside than inside time so easier meals in the kitchen.  I am calling this simple but delicious pasta CAMPERS PASTA DELIGHT but if you are like me and aren’t really of the camping variety this will work super well at the cottage or even a quick mid week meal at home.  I am loving the vegan, gluten-free Jerky from

 {AD} and already have several recipe ideas for all the different flavours.  I used the original for this pasta but you do you!

—>Boil Pasta water and salt generously.  Cook pasta till al dente and reserve 1/2 cup pasta water.  Heat 2 tbsp olive oil and chili flakes in a large pan.  Add onion and saute for 2 minutes.  Add in garlic and cook 30 more seconds. Throw in mushrooms and toss to combine.  Cook mushrooms for several minutes before adding in jerky.  Add jerky, zucchini, red pepper and tomato.  Season with salt and pepper.  Add in spinach and then toss in cooked pasta and some of the pasta water to emulsify. Season again.  Finish with remaining 2 tbsp olive oil, vegan cheese and chili flakes.  Serve into bowls right away and enjoy!

 Summer is here (well nearly) and that means a few things

Have you ever made a dill pesto? I think we’ve all been there; recipe calls for 2 tbsp of dill and then you’re left with a massive bunch trying to think of what to do with it before it goes in the chute. Well I came up with something to help you with that🌿

Place everything but oil in food processor. Pulse to get started and then drizzle olive oil in scraping down sides as needed. Taste for seasoning.

I roasted cauliflower and sautéed up shiitake mushrooms, chick peas, garlic, red onion and cooked a bag of this delicious elicoidali pasta. Mixed in 1/2 cup of pesto and omg. So good🌿

 Have you ever made a dill pesto? I think we’ve all been

Made my original energy balls after my dear friend posted them on her story. I forgot how damn delicious they are! Full of all the good stuff, like flax, pumpkin seeds, sunflower seeds, chia and hemp seeds, cacao nibs and much more. I love these for a lil something after dinner, midday or after a workout/before a workout haha... they are awesome anytime of the day really. Happy Monday peeps😉

https://www.terianncarty.com/snacks-and-pastries/2015/11/25/things-that-go-with-coffee .

 Made my original energy balls after my dear friend posted

Good morning all!! I hope everyone is having a fabulous weekend.. I am coming in here to share my latest savoury creation. WHITE BEAN CASSOULET.  I created this for Christmas Eve as a simple main dish but this would be a perfect side dish for any table of goodies too. I paired it with garlicky sourdough and omg was it good. Packed with veggies and plant-based protein.

Recipe is live on the blog! Just tap link in my profile or swipe ⬆️ in stories!!

 Good morning all!! I hope everyone is having a fabulous

I can’t think of a better combination on this truly miserable stormy day. THIS here is the perfect remedy for sleet, snow, wind and freezing rain. Well, this AND yoga😍 Classes are running

so meet us there! 5:30 level one with a focus on the third eye👁... 👆🏼👆🏼Brownies are the SUPER fudgy Flourless Double Chocolate Brownies by

 🍫 Grab a cuppa coffee and then meet me on the mat🖤

 I can’t think of a better combination on this truly

🌱Hey Fall, you’re GREAT but I miss Summer already. Thank goodness I made extra basil & cilantro pesto for a rainy day. I think you’d agree that a big steaming bowl of carbs is like a giant warm hug and this macaroni with shrooms, olives, homemade vegan parm and sprouts was exactly that. I added avocado to this pesto which was awesome. You need to try it💚

🌿Place everything but olive oil into a food processor and pulse to combine. With the machine whirling, slowly pour olive oil through feeding tube. Season with cracked pepper, chilli flakes and a pinch more salt. Enjoy with, pasta, rice, potatoes or as a spread on toast!!! Freeze what you don’t need for a rainy day☔️

 🌱Hey Fall, you’re GREAT but I miss Summer already. Thank

Happy World Vegan Day! Just a little reminder that vegan food doesn’t have to be salad. I mean it certainly CAN be that too but for me eating vegan is just eating really damn good food without doing harm to another sentient being. I get everything I need out of creating delicious recipes from plants. My tofu walnut meat makes a kick ASS bolognese, cashews can turn everything creamy and cheesy and milky. There are a bazillion options if you’re just dipping your toes in and also a ton of accounts here on insta to keep you super inspired. We can all make changes big and small🌱🌿

This sweet potato, lentil, and rigatoni bolognese bowl with bourse picked cabbage was off the charts delish and not one little bit boring😊

 Happy World Vegan Day! Just a little reminder that vegan

Spring is officially here! The sun is shining and the birds are chirping. Spring means a shift in ingredients, but also in energy. Time to let things GO that no longer serve, release the small and petty and embrace fresh growth. Who else is with me?

Last nights dinner was the perfect example of what I’ll be playing with this season. Asparagus, peas, tons of homemade pesto , white beans, spinach, sprouts and tons of grated Parmesan. This dish bridges comfort food and fresh bright flavours that can’t help but make me smile. I hope it inspires you too💚

8 spears asparagus (cut in 1 inch pieces)

3/4 cup homemade pesto (cilantro, dill, parsley)

Sweet onion, chillis and garlic, add in asparagus sauté for several minutes. Add in splash of pasta water. Toss in peas and spinach, sauté for two minutes. Add in pesto and cooked pasta, toss to combine. Add in pasta water, micro greens and cheese. Season with salt and cracked pepper. Toss again. Serve immediately in bowl with extra cheese!

 Spring is officially here! The sun is shining and the birds

Vegan Poke Bowls for the WIN!!! Last nights dinner was just so yummy. My bowls had all the things..

And I drizzle it with my Sriracha Tahini Sauce💥>big dollop tahini, 1 clove garlic minced, tsp maple syrup, squirt of sriracha, salt, water to thin, juice of 1/2 lime (I ran out of lemon).

 Vegan Poke Bowls for the WIN!!! Last nights dinner was just

 homemade tortillas and cause he’s the dough guy promptly got to making the dough. They are amazing. Easy to execute, delicious and sheer perfection for our savoury breakfast wraps. I shared the recipe for our mashed black beans a couple weeks back so here ya go for our scrambled tofu..

In a bowl add crumbled tofu and spices. Drizzle with oil and mix till completely coated. Add into nonstick pan and add water. Cover with lid and heat through. Stirring a couple times. Once hot, it’s done.

 My mister got REALLY excited when we saw @elavegan 

Last nights dinner was simple, elegant and oh so seasonal. I found Ramps (aka wild leeks) at our local organic coop so I tuned them into pasta. The recipe is so simple it doesn’t require a step by step but I’ll give ya one anyway🌟

Slice like you would green onion and reserve greens

~bring water to boil and salt, add pasta and cook. This particular brand takes a little longer than most. Cook till al dente. In large pan heat 2 tbsp olive oil and add in sliced wild leeks and garlic. Sauté till fragrant. Add in a shrooms. Add a couple tbsp pasta water to keep pan moist. Add peas, spinach salt and pepper. Add cooked pasta, ramp leaves and Parmesan. Add olive oil, taste for seasoning and serve🌿

 Last nights dinner was simple, elegant and oh so seasonal

I have not had an oatmeal bowl in as long as I can remember which is just plain weird🤔Kiwi, raspberry, blues and banana with crunchy Pb, cacao nibs and a healthy dose of my salted caramel granola🤤 Think I may have to have a doover tomo morning ♥️ Ps, these were frozen

 raspberries that I simply let dethaw in a bowl while I taught. The juice made a loooovely little sauce and damn pretty too♥️

 I have not had an oatmeal bowl in as long as I can remember

Goooood morning my friends!! Nothing says cozy like a delicious bowl of oats and this mornings post yoga breakfast is just on POINT. My new current obsession is

 Adrenal Support Protein Powder{AD}. I’ve had issues with over doing life 😆and so I need adrenal support in all the ways (hbu?!). This powder has Reishi, Ashwaganda and Vitamin C. It’s organic, gf, Vegan and it tastes GOOD (most important right!?). It’s alllllmost like they created this protein powder just for me☺️

How are you supporting your beautiful bodies today?

>>place water, banana and oats into a small pot. Bring to a gentle boil, reduce heat and cook until done. Add in cinnamon, protein powders flour splash of milk. Stir and serve right away. Top with your faves💞