Nourished by Caroline
460 Doyle Ave #402 V1Y 2A2 Kelowna, BC, Canada

{NEW} Easy 5-ingredient dark chocolate cups with raspberry chia jam. These delicious vegan chocolate cups are filled with a simple homemade raspberry jam and topped with sea salt. The perfect Valentine's Day treat! Get the recipe: https://www.nourishedbycaroline.ca/dark-chocolate-cups-wit/

{NEW} How to practice intuitive eating as a vegan. Find my 5 tips to get you started on the blog! Read the full post: https://www.nourishedbycaroline.ca/how-to-practice-intuiti/

A large batch green smoothie made with apples, mangoes, ginger, cucumber and spinach. This smoothie stays fresh in the fridge for two days, so you can save the leftovers for a snack the next day! The recipe: - 2 cups baby spinach - 2 medium apples, chopped... - 2 cups mangoes, frozen - 2 cups English cucumber, chopped - 2 tablespoons lemon juice - 1/2-1 tablespoon fresh ginger - 2 tablespoons hemp hearts - 1 1/2 cup water - 6-8 ice cubes Add all the ingredients to a high-speed blender. Blend until smooth. Enjoy! Notes: - This smoothie makes 3 large servings or 4 small servings. - To make this recipe higher in protein, you can add more hemp hearts to taste. This smoothie isn’t made to be a filling breakfast. Instead, it’s great enjoyed as a snack or as a juice with breakfast. - You can use kale instead of spinach if preferred. I would recommend starting with half of the suggested amount and increasing it to taste. - I used Gala apples. Use your favorite apples. There’s no need to peel the apples, just remove the core. - If you don’t like a strong ginger taste, start with 1/2 a tablespoon. You can also skip it if preferred.

Quick & easy black bean quinoa chili made with pantry ingredients. Looking for a quick vegan weeknight dinner? This comforting vegan dinner is packed with flavor and contains a generous amount of plant protein from the black beans and quinoa. Here's the recipe... Ingredients:... - 1 medium yellow onion, diced - 3 large garlic cloves, finely minced - 1 tablespoon olive oil - 1 red bell pepper, diced - 2 cups crushed or diced tomatoes, canned - 4 cups (900ml) vegetable broth, no added salt - 1 can (540ml/19oz) black beans, drained and rinsed - 1 cup quinoa, dry - 3 tablespoons chili powder - 1 teaspoon cumin, ground - 1 teaspoon smoked paprika, ground - 1 teaspoon garlic powder - 1 teaspoon fine grain sea salt - Pepper to taste - Pinch of cayenne (optional) - In a large saucepan, heat oil over medium heat. Add onions and garlic and cook for 5 minutes or until fragrant. - Add the bell pepper and cook for another 3-5 minutes. Stir in the chili powder, cumin, paprika, garlic powder and salt. Cook 1-2 minutes. - Stir in your canned tomatoes, vegetable broth, quinoa and black beans. Bring to a boil, then reduce heat to low-medium and simmer for 15 minutes, covered. - Move away from heat and let it sit, covered for 5-10 minutes until the quinoa is fluffy and your chili is nice and thick. - Taste and add salt or pepper if needed. Top with avocados, vegan cheese or other toppings of choice. You can also find the recipe here: https://www.nourishedbycaroline.ca/easy-black-bean-quinoa-/

{NEW} A simple creamy chickpea and rice soup that’s vegan and gluten-free. This quick and easy soup is done in under 30 minutes with basic ingredients. Get the recipe: https://www.nourishedbycaroline.ca/creamy-chickpea-and-ric/