The Best Banana Bread (with chocolate chips)

DSC_0214Happy fall! This is a solid banana bread recipe that results in a deliciously dense loaf.  It is nice and sweet, but uses minimal sugar – keeping it comparatively healthy to traditional recipes.  This recipe is easily veganized by using the substitutions in brackets.  I love and enjoy it both ways.  I often bake bite size portions in mini muffin tins for my little guy to take to kindergarten. It begs to be eaten with a hot cup of tea or hot chocolate❤❤

Best Banana Bread:

  • 1.2 cup butter (or coconut oil)
  • 1/4 cup coconut or brown sugar
  • 2 free range eggs (or flax eggs)
  • 4 bananas, mashed
  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grated ginger (optional)
  • 1 cup mini chocolate chips (dairy free if you would like to keep it vegan)

Preheat oven to 350ºF

Cream together your butter (or coconut oil) and sugar.  I use my stand mixer with a paddle attachment, but you can use electric beaters or whip it by hand.  Add in your eggs and banana and mix well.  In a separate bowl mix dry ingredients.  Gently stir dry ingredients into wet ingredients.  Fold in chocolate chips.  Pour batter into a greased loaf pan and bake for 60 mins.  If you’re using a muffin tin bake for around 20 minutes or until golden brown🙂



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“Pea-kles”- Fermented Snap Peas

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Scared off of making conventional pickles? Try these! You don’t need a tannin source and the recipe is very forgiving.  Adjust the seasonings to make it your own.  To keep it traditional use the seasonings in this post.  To keep things interesting I sometimes make Italian versions with oregano, basil and garlic (about 1T of each dried or 1/4 cup fresh) or Mexican pea-kles with chili powder, red pepper flakes, coriander and cumin (about 1t of each)…the possibilities are endless.  Up next in my kitchen is an Indian spiced pea-kle! Use the freshest peas you can find :)



freshly picked from the garden

– sugar snap peas

– brine made with: 2 teaspoons pink himalayan salt dissolved in 2 cups of purified water

– seasonings of choice-adjust to your tastes

Pack you peas into a sterilized jar.  Try and pack them as tightly as possible.  I like to use fido style jars (as in the pictures), but in a pinch you can use mason jars.  Add your seasonings.  Pour your brine over the peas, leaving about an inch of headspace in the jar.  Seal your jar.  Let the jar sit happily on your counter for 7 days.  You will notice the peas change from bright green to a much less vibrant army green.  The brine may get cloudy as well.  Taste your peas after 7 days.  If you’re happy with the flavour move them to the fridge.  If you like them a bit more tangy, allow to sit on the counter for a few more days- tasting as you go.


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Super Simple Green Smoothie

This smoothie recipe is so simple and delicious! I have been drinking at least one smoothie a day (usually a green one😉 ) as the weather warms up and have noticed a drastic improvement in how I feel.  Try adding more greens and raw fruits and veggies to your diet to see if you experience the same.  This is a simple and basic recipe.  Feel free to use it as a guide, rather than a strict recipe.  Mix up your fruit (pineapples, oranges, berries, etc are all great) and your greens (try spinach, kale, collards, my favourite-nettles, arugula, romaine lettuce, etc.) to find your favourite combination.  You can add in some “superfood” extras (such as maca, spirulina, or chlorella), but I prefer to keep this one nice and simple❤

Super Simple Green Smoothie

– 2 frozen bananas DSC_0808

– 2 pears, cored 

2- 3 cups of dark leafy greens, loosely packed (start with 2 cups and move up as your tastebuds adjust to more “earthy” flavours)

– 2 cups purified water

– juice of 1 lemon (optional)

– 2-3 dates (optional)

Throw all your ingredients in your blender.  Blend! If you find it too thick, add more water until desired consistency is achieved.  Sip in your favourite spot.  I recommend the garden🙂


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Vegan Cinnamon Buns


~* heaven *~

To all my local Fraser Valley friends, you now have the option of ordering *the best!* DSC_0903cinnamon buns through my Megatarian Facebook page.  Made with wholesome, organic, unrefined ingredients and an extra dose of love, the buns are $10 for 6 or $15 for 12.  For an additional $5 you have your choice of a non-vegan cream cheese frosting, or a vegan maple and coconut oil glaze to smother these babies with.  24 hours notice is required.


Fresh from the oven


That perfectly caramelized bottom

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Easy Homemade Pizza

DSC_0790_2This is a wonderful recipe to make with kids (or kids at heart!).  There is something so satisfying about squishing into a big bowl of sticky dough.  If you have yet to try making your own bread dough, this is a great recipe to start with.  It’s forgiving, simple, and delicious! A great idea for family night is to put out a variety of toppings and have each person make their own mini pizza.  Kids seem to really appreciate being involved in their dinner making and it’s an ideal opportunity to introduce them to new ingredients. This recipe is easily halved, doubled, quadrupled, etc.  It can easily be made in a food processor with the dough processing attachment, or in a KitchenAid stand mixer with the dough hook (although that does take a bit of the fun out of it😉 ) If you would like to freeze the dough, do so after your 1st rise.  It will sit happily in the freezer for about 3 months.  When ready to use: defrost in the fridge overnight, let come to room temperature and proceed. DSC_0788_2 DSC_0785 DSC_0773 DSC_0771_2 Easy Homemade Pizza: Makes 1 extra large (16-inch) pizza or 2 medium (8-inch) pizzas Dough: – 1 teaspoon sugar – 2 cups all purpose flour – 1 teaspoon salt – 1 cup warm water – 1 1/4 teaspoons instant yeast Combine the 1st 3 ingredients and make a well in the centre.  Add the water and yeast.  Stir to combine.  Really get in there and use your hands! Knead the dough until it holds together in a soft ball. Place dough in a lightly oiled bowl and set aside in a draft-free area.  I like to use my turned off oven, with the light on.  Let your dough rise for 30 minutes.  If you are making this with little ones, encourage them to check on the dough and monitor the process. After this first rise, punch the dough down (this seems to be the highlight for kids lol) Press into your oiled pizza or baking pan (I love to use my homemade or store bought sauce.  Add your favourite toppings and a layer of grated cheese.  To keep this vegan use Daiya, however, I prefer to use a bit of the real thing.  Bake at 450 degrees until cheese is bubbling and beginning to brown in spots. DSC_0819_2 *The topping choices are endless.  Right now my favorites are roasted red peppers, paper thin slices of red onion, spinach and mushrooms🙂 Enjoy❤❤

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The Perfect Spring Green Juice

Yay! I’m back after taking a long winter hiatus to hibernate with my munchkins🙂

During the winter months I naturally crave simpler foods, such as rice, beans, potatoes, and stews. I find myself turning to a few of my standby recipes and not really experimenting or creating anything new in the kitchen.  Watching the earth wake up this time of year, I can’t help but do the same.  Spring is such an inspiring time for cooking as the farmer’s markets and my garden are beginning to provide beautiful and vibrant ingredients that beg to be turned into something delicious! Part of my transition from winter to spring involves gentle cleansing.  I like to keep things simple and just increase the quantity of water, fermented foods, fruits, and raw veggies in my diet.  I find myself craving dark leafy greens, and this is my favourite way to enjoy them.  Usually I advocate for smoothies as I feel fibre is an essential component that I don’t want to miss out on.  For deeper cleansing, I turn to juices.  Be sure to drink your juices on an empty stomach so that your body can instantly absorb them!


Growing weeds on purpose- my stinging nettle and clover plants🙂

The not-so-secret ingredient in this juice is nettles.  Yep, stinging nettles.  The benefits of consuming stinging nettles are overwhelming.  Read about them here.  I actually have become so crunchy that I grow my own in a pot in my backyard to ensure my nettles are organic and easily accessible.  If you are feeling adventurous, I encourage you to wild forage for some.  Make sure you wear gloves, take a guide book, and head to the mountains or the woods to harvest your own crop.  If this intimidates you, simply substitute the nettles in this recipe for spinach, kale, or your favourite leafy greens.

***TIPS** If you don’t have a juicer, you can make this as a smoothie- adding just enough water to blend and straining through a nut milk bag or fine sieve at the end🙂.  If possible chill your ingredients in the fridge before juicing.  I find this juice tastes best extra cold.  For more info on why I love pineapple check out this post.  Read more about my addiction to cucumber here.

The Perfect Spring Green Juice:

– 4 cups nettles, or other dark leafy greens

– 1/2 pineapple, peeled and cored

– 1/2 large cucumber

– 1 orange or grapefruit (optional)

Run the ingredients through your juicer in the order listed.  Enjoy the sweet tastes of spring

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Gin Infused with Pomegranate Seeds


This is my favorite drink! It is great anytime of year, but is particularly festive for Christmas time.  If you are not a gin fan, substitute vodka for equally delicious results.  To read more about my love of pomegranates (and the easiest way to deseed them!) click here.  Merry almost Christmas to you all❤

Gin Infused with Pomegranate Seeds:

– one pomegranate for every 750 mL of gin or vodka

Deseed your pomegranate.  Place seeds in a mason jar.  Pour gin or vodka over.  You can drink this as is (best combination ever!), but for best results, let sit for a few weeks or longer.  Enjoy❤❤


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