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Category: vegan/plant-based/vegetarian

Turmeric Roasted Cauliflower

Turmeric has so many great health benefits. I love adding turmeric to my dishes for it’s anti-inflammatory properties. This recipe can be used as a side dish to your fave entree!

Ingredients

1 head cauliflower, separated into bite-sized florets
2 Tbsp olive oil
1 tsp ground turmeric
2 whole garlic cloves, minced
½ tsp salt
½ tsp pepper

Instructions

1.     Preheat oven to 400 degrees.
2.     On a large, rimmed baking sheet, toss cauliflower florets with olive oil, garlic, turmeric, salt, and pepper.
3.     Spread evenly and roast 25-30 minutes, until desired tenderness reached.

Tag me on IG in your recipe creations @dr.dainapatel

Guacamole

This guacamole recipe is: Vegan, Gluten Free

Avocados are full of healthy fats and lots of vitamins and minerals. Did you know that they are considered a fruit? They contain lots of fibre and very little sugar, making them a healthy addition to your meals.

One of my favourite ways to eat avocados are in the form of guacamole.

You can find my recipe for it below!

Ingredients:

2 ripe avocados, pitted and removed from the skin
1/2 lime, juiced
2 tbsp minced cilantro
1 pinch salt (or to taste)
2 tbsp diced red onion
2 tbsp diced tomato
1 tsp diced jalapenos (optional/to taste)
OR 1 tsp hot sauce of choice (optional/to taste)

Directions:

Mash the avocado with a fork. Then mix in the other ingredients. Serve guacamole immediately or cover and refrigerate for same-day use.

If you make this recipe, tag me in your pictures on Instagram here.

Check out more of my delicious recipes here.

Double Chocolate Cookie Bars

These cookie bars are great for your holiday parties!

These cookie bars are: Gluten Free and Vegan

Is anyone else also obsessed with cookies like I am? They are my fave go-to dessert to bake. Not only are these bars so easy to make, they are great for when you want something with as few steps as possible. Perfect for those late-night cravings or when you end up stress-baking!

Ingredients:

1 tbsp flax seeds
2 tbsp non-dairy milk (I used soy milk)
1 tbsp avocado oil
1 cup almond flour
¼ cup maple syrup
1 tbsp almond butter
1 tsp vanilla
Pinch salt
3 tbsp cacao powder
½ cup coconut sugar
¼ cup dark chocolate chips

Directions:

  1. Mix ground flax seeds and non-dairy milk in a medium bowl and let it sit for 10 minutes.
  2. Mix in wet ingredients and stir together with a fork.
  3. Add dry ingredients and mix until combined.
  4. Line a 8×8 square baking pan with parchment paper and coat with oil or vegan butter.
  5. Bake! Let them cool before cutting into squares and enjoy.

Bake at 350 degrees for about 25 minutes

If you make these cookie bars, tag me on instagram here: @dr.dainapatel

For more delicious recipes, check out the Recipes page.

Mochaccino Brownies

My vegan and gluten free mochaccino brownies are super rich and chocolatey with just the right amount of sweetness. Bonus: they also contain a little extra protein!

Vegan, dairy-free, egg-free, gluten-free

Ingredients

1 tbsp ground flax seed + 3 tbsp water
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk*
2 tbsp avocado oil
2 tbsp tahini
1/4 cup coconut flour
1/2 cup almond flour
1/3 cup raw cacao powder
1 tsp baking powder
2 tbsp arrowroot starch
pinch of salt
1/2 tsp vanilla
1/4 cup Enjoy Life mini chocolate chips
*note: the soy milk contains sugar

mochaccino brownies

Directions

Line a loaf pan (8.5×4.5×2″) with parchment paper.
Preheat oven to 350 degrees F.

  1. In a large bowl, mix flax seeds and water to create a flax egg. Set aside for about 10 minutes to thicken.
  2. Add sugar, cappuccino soy milk, avocado oil, tahini into the bowl and whisk until combined.
  3. Fold in coconut flour, almond flour, cacao powder, baking powder, arrowroot starch, and salt in until combined.
  4. Add in vanilla and chocolate chips and fold just until combined.
  5. Batter should be thick and slightly sticky. Pour into the loaf pan and flatten the top with a spatula.
  6. Bake on middle rack of the oven for about 25 minutes. Insert a toothpick into the middle and if it’s mostly clean, the brownies are done. Keep in mind the chocolate chips will be melted and will cause the toothpick to come out unclean.
  7. Allow to cool at least 20 minutes before slicing and serving.

These brownies DO contain some caffeine so if you are sensitive, avoid eating these before bed.

If you happen to make these mochaccino brownies, tag me on instagram @dr.dainapatel

HAPPY BAKING!

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

Black Bean Dip with Salsa

Here is the recipe for my black bean dip with salsa. It’s a quick snack that’s fun to share. Healthy and full of protein and fibre. Vegan, gluten free, plant based, whole foods, dairy-free, easy to make. Enjoy!

Salsa:

Ingredients

2 Diced tomatoes
1 tsp Minced garlic
1 tsp Jalapeno, finely minced
2 tbsp Red onion, diced
Pinch of salt
Cilantro (chopped, about 2 tbsp or to taste)
Freshly squeezed lime juice, to taste (about 1/4-1/2 of a lime)

Directions

Combine ingredients in a bowl. Taste and adjust seasonings to your taste. Set aside while you make the black bean dip.

Black bean dip:

Ingredients

1 can organic black beans
3 tbsp diced red or white onion
Pinch of salt
1/2 tsp garlic powder
1 tbsp minced jalapeno
1/2 tsp ground cumin
1/4 tsp dried oregano
2 tbsp cilantro
1 tsp of your fave hot sauce (I used Encona hot pepper sauce)

Directions:

Saute onion in 1 tsp Chosen Foods avocado oil until soft on medium or medium low heat in a medium pot. Add seasonings, jalapeno, hot sauce, and black beans. Cook until soft. If you want, mash some of the beans with a potato masher for a thicker sauce. Add cilantro and serve hot with tortilla chips. Top with salsa or serve on the side.

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

What your plate should look like

What your plate should look like

Canada’s new food guide came out a couple months ago. It was updated for the first time in YEARS. While it is not perfect, it does include better recommendations compared to the old one.

Some of the key take-away points are:

Approximately 50% of your plate should consist of veggies, 25% high-quality carbs (including fruits, whole grains), and 25% healthy proteins (including nuts/seeds, legumes, organic tempeh, organic tofu, grass-finished local beef, organic skinless chicken breast, wild-caught fresh salmon).

Choose water as your beverage (not milk/juice/pop).

Choose more plant based proteins (ie more lentils, beans, nuts, seeds, organic tofu, etc) over animal based proteins (ie pork, bacon, sausage, etc.).

Eat more fruits and vegetables – about 50% of the plate should be vegetables and fruits should be included in the 25% of high-quality carbohydrates.

Include whole grains – be careful if you are gluten-intolerant, as many people are.

Click here to learn more about Canada’s Food Guide

If you’re interested in working with me or learning more about how a plant based diet may help with chronic pain, be sure to book a FREE 15 min Discovery Call with me.

For plant based recipes, click here. For a FREE checklist of pantry staples to help you transition to a whole foods plant based diet, click here and send me a DM on Instagram with “Plant based pantry staples” and I’ll send it over.

How fibre can reduce your risk of heart disease

February 25, 2019 | Daina Patel, DC

North American diets are famous for being high in sugar and fat, both which contribute to the high rates of heart disease, stroke, high blood pressure, type 2 diabetes, and many other conditions. Too many meals with processed foods (such as white sugar, white flour, preservatives, artificial colours and flavours, high fructose corn syrup, etc.) and saturated fats (oils, butter, dairy, deep fried foods, coconut oil, etc.) can have a large impact on your health. This type of diet is directly related to poor health.

It’s not easy to change the way you eat overnight and just wake up and be healthy. The key is to slowly increase healthier foods and slowly decrease the foods that can cause a lot of health problems. One easy way to reduce your risk or to reduce further problems if you are already experiencing these condition is to increase the fibre in your diet. 

Dietary fibre is categorized generally as soluble (dissolves in water) and insoluble (does not dissolve in water). It is best to eat both types of fibre and get it from a variety of different sources. 

Soluble Fibre Sources:

Fruits (apples, pears, stone fruits, berries, dried fruits- figs, raisins, etc.), oats, seeds (flax, sunflower, chia, etc.), nuts (cashews, almonds, hazelnuts, etc.), peas, lentils, beans (black, kidney, lima, etc.), potatoes (white and sweet), avocados, veggies (brussels sprouts, broccoli, turnips, carrots, etc.)

Insoluble Fibre Sources:

Wheat bran, whole grains (quinoa, buckwheat, etc), nuts, beans, veggies

For more sources of fibre and the amount per serving, please visit: 
https://www.dietitians.ca/Downloads/Factsheets/Food-Sources-of-Soluble-Fibre.aspx

When buying packages items (such as whole grain bread), here is a simple rule to follow as to whether the item contains enough fibre: 

5-to-1 Rule for Packaged Items:

https://nutritionfacts.org/2018/05/08/follow-the-5-to-1-rule-for-packaged-foods/

Start off slow when you increase your daily fibre and drink plenty of water to help ease digestion. 

Combining diet with exercise is the best way to reduce your risk of heart disease, high blood pressure, type 2 diabetes, and high cholesterol. It has been shown to help reduce blood sugars and cholesterol on blood tests. It can also be helpful in reducing risk of cancers! There are many benefits to fibre but in a nutshell, it will improve your health overall. 

Resources:

Dieticians of Canada – https://www.dietitians.ca/Downloads/Factsheets/Food-Sources-of-Soluble-Fibre.aspx

Dr. Michael Greger – nutritionfacts.org

*Disclaimer

Do I really need Fish Oils?

Everyone always recommends taking fish oils for the Omega 3 fatty acids for various reasons, such as: brain, heart, eye health, depression, arthritis, and other inflammation/pain conditions. Omega 3s are essential fatty acids (EPA and DHA) which cannot be produced in the body. This is why it is often advised to take a supplement, especially for those who do not consume fish.

The Omega 3s components that are needed by the body are DHA and EPA. DHA is important for brain and eye health while EPA is great for any inflammatory conditions, such as arthritis, or post-injury. High EPA formulations are great for pain management.

Omega 3s are also found in plant-based foods such as flax seeds and chia seeds in the ALA form. ALA cannot be used in the body and must be converted to EPA and DHA. This means you may not be getting enough EPA and DHA if you are only consuming ALA.

vegan ala dha epa flaxseeds omega 3 fish oils

Vegan & Plant Based Omega 3s

Vegans and vegetarians have a much harder time getting in the necessary amounts of DHA and EPA since these are not typically found in vegetarian or vegan food sources. However, many more companies are able to get DHA and EPA from algae. Not only is this a vegan/plant based source of DHA and EPA, but it can also reduce the strain on the environment due to the fishing industry. Fish oils can contain many chemicals, heavy metals, and toxins that can be found in our oceans, and subsequently in fish. There are some really good vegan/vegetarian sources of these essential fatty acids. My favourite one is the NutraVege (see image below) by Nutrasea Canada (Ascenta). Not only does it taste great, but there is no fishy taste at all because it doesn’t come from fish! There is also an added benefit of taking an algal oil vs a fish oil. The risk of contaminants such as toxins or heavy metals being present in algal oil is low.

vegan omega 3 fish oils epa dha

If you would like to buy this product, you can do so via my dispensary at Fullscript:

Purchase products through our Fullscript virtual dispensary.

Disclaimer: This post was not sponsored and is not an ad. All products were purchased with my own money. Any products listed are personal favourites. This is not to replace any medical advice. Please see Disclaimer post.

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