Posts in Holiday
Shaken Iced Holiday Nog Latte

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

Who doesn't want to enjoy a festive beverage this holiday season? Well this recipe is just that. Try it christmas at breakfast, or add a splash of rum and serve it as an after dinner cocktail for your family and guests. Either way it is sure to please! 

Photo courtesy of  Miaou Photography

Photo courtesy of Miaou Photography

Shaken Iced Holiday Nog Latte


  • 1/2 cup brewed coffee
  • 1 cup So Delicious Holiday Nog
  • 1/2 cup ice cubes plus more for serving
  • 1-2 oz rum of choice (optional)
  • pinch of nutmeg


  1. Brew a single cup (approx 1/2 cup) of coffee however you prefer to brew it. (I like to use dark roast for this recipe for a bolder flavour). 
  2. Prepare a couple small mason jars or low ball glasses with a 2-3 ice cubes. 
  3. Add all ingredients except the nutmeg into a shaker cup or large mason jar and fasten the lid. Shake well. 
  4. Pour the the iced coffee mixture through a strainer over the glasses (to avoid the extra ice falling into the glass) and sprinkle with a pinch of nutmeg. 
  5. Cheers and enjoy! 

*Yeild- 2 servings. 

Raw Holiday Nog Cheesecakes

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

Naturally, I needed to blend eggnog with creamy, rich, raw cashew cheesecakes. Is there anything sweeter? These beauties are vegan, gluten free and refined sugar free. A dessert you don't have to feel too guilty about. What better way to celebrate with friends? I promise, these... THESE are a HIT! 

All photos courtesy of  Miaou Photography

All photos courtesy of Miaou Photography

Raw Holiday Nog Cheesecakes 


  • 1 cup packed pitted dates
  • 1 cup raw pecans
  • 1 pinch sea salt


  • 1 1/2 cups raw cashews, soaked in boiling water for 1 hour and drained
  • 1/2 cup So Delicious Holiday Nog
  • 1/4 cup coconut cream (the thick cream off the top of a can of full fat coconut milk)
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp nutmeg
  • 1 tsp vanilla 

Flavour add ins (optional)

  1. Magic Christmas Jam
  2. Chai Spiced Cranberry Sauce

For the crust

  1. Cut small strips out or parchment paper and place in muffin cups.
  2. Add all crust ingredients to a food processor or a high speed blender and pulse until a sticky dough forms. 
  3. Scoop out 1-1.5 tablespoons of the nut mixer into each muffin cup and press down firmly with your fingers, making sure the parchment strips stick up out of the sides. 

For the filling

  1. Add all filling ingredients to a high speed blender and blend until smooth and creamy. 
  2. Pour the mixture over top of the crust layer. 
  3. Add a teaspoon of Magic Christmas Jam or Chai Spiced Cranberry Sauce to the center of each cheesecake if desired. 
  4. Pop in the freezer for 4-6 hours until set

* Yield- 1 dozen mini cheesecakes.

** Let stand at room temperature before serving, use the parchment paper tabs to help you lift the cheesecakes out of the muffin tin. 

*** Top with coconut whipped cream if desired. 

Recipe adapted from Minimalist Baker


Holiday Chia Nog Pudding

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

I set out to create healthy holiday recipes for you to try using this magical vegan nog. Starting with this HOLIDAY CHIA NOG PUDDING. try this one for breakfast on christmas morning! It's packed with protein, healthy fats (in the form of Omega 3 and 6) and fibre to fuel your holidays without the sugar crash associated with the usual holiday treats. 

Try this recipe and see just how easy it is to enjoy dairy free whole foods this Christmas! 

Photos courtesy of  Miaou Photograhy

Photos courtesy of Miaou Photograhy

Holiday Chia Nog Pudding


  • 1/2 cup chia seeds
  • 1 cup unsweetened non-dairy milk (I used almond but coconut would work well here too)
  • 1 cup So delicious Holiday Nog 
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg


  1. Place chia seeds in a large mason jar (at least 1.5 pints).
  2. Add the milk, holiday nog, vanilla and nutmeg, and screw the lid on tightly.
  3. Shake well, and let stand on the counter for 20 minutes. Shake vigorously again and refrigerate overnight. 

 * For serving: top with Magic Christmas jam or Chai Spiced Cranberry sauce and toasted pecans or walnuts. #NOMNOM. 

*Yeild- 4-6 servings


Holiday Hot Choc-o-nog-alate

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

Who doesn't LOVE hot chocolate?! What about hot-nog-a-late?! So delicious holiday nog makes the most creamy, dreamy hot chocolate ever! TRUST ME, you'll want to try this one! 

photo courtesy of  Miaou Photography

photo courtesy of Miaou Photography

Holiday Hot Choc-o-nog-alate

Ingredients (per one serving)

  • 1/2 cup So Delicious Holiday Nog 
  • 1/2 cup unsweetened almond milk (coconut works well here too)
  • 1 tsp maple syrup
  • 1 tbls good quality dark cocoa powder
  • 1 tsp vanilla extract
  • 1 pinch cinnamon
  • 1 pinch sea salt


  1. In a small saucepan whisk all ingredients together over medium-high heat until smooth.
  2. Bring to a scald (just before it starts to boil) then remove from heat. 
  3. Pour into your favourite mug, top with coconut whip cream and enjoy! 

*Yields one mug, double triple or quadruple this recipe for sharing. 



Magic Christmas Jam

When I was young I always admired my Grandmother, Jean. She was a rock-star cook. Her cookies and squares were beyond compare.

At Christmas time she would spend hours making her delicious treats. I always admired her patience and attention to detail.

She would package all those delightful sweets with home made pickles, jams, jellies and salsas in lovely baskets to give away to extended family and neighbours for Christmas.

These perfectly packed baskets of love were more valuable than anything money could buy... especially the “Christmas Jam”. This jam became infamous in our family, and you could only get it once a year. Gramma only made it in small batches, and only gave it out at Christmas.

So what made this jam so special? It was the right combination of sweet and tart, cranberries and strawberries, plus sugar and love!

I knew I had to create a whole foods, refined sugar free version of this jam to share with my friend and loved one's too!

This one's for you G-ma! <3

Magic Christmas Jam


  • 2 cup strawberries
  • 1 cup cranberries
  • 1/4 cup maple syrup
  • 2 tbls chia seeds
  • Juice from half a lemon
  • pinch of salt


  1. Place the strawberries, cranberries and maple syrup in a small saucepan over high heat. Bring them to a boil.
  2. Once they boil, reduce heat to low, add chia seeds, stir well and simmer for 15-20 minutes until thickened.
  3. Once thickened, add a pinch of salt, and the lemon juice. Stir well and remove from heat.

*Enjoy this one all year round!

*Try it on your oatmeal, chia pudding, or ice cream.

*Batch fills two small mason jars, one for you and one to share!

*Keeps well in a tightly sealed mason jar in the fridge up to 10 days.  

*Freezes well. 

Supreme Veggie Bars

When I was young, my mom used to make these amazing party snacks, she called "veggie bars". I think she found the recipe in a Kraft ad, or on the back of a Philadelphia cream cheese box. Either way, I'm sure you can imagine they weren't as healthy as the name would imply. 

Pre-made pastry out of a tube, topped with pillowy cream cheesy ranch goodness, finely chopped veggies, and you guessed it- more cheese! MMmMM! SO GOOD! Although not a healthy choice, they sure were delicious, and having them evokes fond memories of family gatherings, holidays and parties. Always a huge hit, there were rarely any leftovers! 

This holiday season, I just had to re-imagine this perfect comfort food recipe so that Eric and I could enjoy it alongside our family and friends. 

Try serving these at your next party/shindig/holiday gathering... or try it as a weekend meal. I'm sure there won't be any leftovers at your place either! 

Supreme Veggie Bars

crust ingredients

  • 1  cup almond flour
  • 1 cup all purpose gluten free flour (I use Pete's Gluten Free)
  • 1 tsp sea salt
  • 3 tbls coconut oil
  • 3 tbls cold water

crust method

  1. Preheat oven to 325°c and lay two baking sheet sized pieces of parchment paper on the counter.
  2. With a fork, mix together crust ingredients until it crumbles and dough begins to stick together. use your hands to form a ball and place between the two sheets of parchment paper. Using a rolling pin, roll the dough into a square roughly 1/4 inch thick. Peel back the top layer of parchment paper gently and with a knife, clean up the edges and sculpt into desired shape. Use a fork to pretty up those edges. Slide the parchment paper (with dough on top) onto a cookie sheet and pre-bake crust for 10 minutes. 
  3. While crust is baking, put together the "Creamy cashew Ranch".

Creamy cashew Ranch


  • 1 cup raw cashews (soaked and drained)

  • 1/3 cup coconut milk

  • 2 garlic cloves

  • 1 tbs finely chopped onion 

  • 2 tsp apple cider vinegar

  • 1/4 tsp sea salt (or more to taste)

  • 1/4 tsp fresh cracked pepper (or more to taste)

  • 2 tbs finely chopped chives

  • 1 tbs finely chopped parsley

  • 1 tbs finely chopped fresh dill


  1. Soak cashews in boiling water for at least 1 hour. Drain and rinse.

  2. Add cashews, coconut milk, garlic, chopped onion, apple cider vinegar, lemon juice, salt and pepper to a high speed blender and blend on high until creamy and smooth. 

  3. Pour into a small mixing bowl and fold in the chives, parsley and dill.

  4. Pour the "Creamy Cashew Ranch" over the pre-baked crust and spread around as if it were a pizza, creating a 1/4 inch thick layer.


  • 2.5 cups of finely chopped assorted veggies such as bell peppers (red, green, yellow or orange) broccoli, cauliflower, carrots, tomato (seeds removed) and zucchini.
  • 2 finely chopped green onions
  • dairy free cheddar cheese (optional)


  1. Load up on toppings, don't be stingy!
  2. Sprinkle the cheddar last.
  3. Return to oven for an additional 10-15 minutes until cheese is melted.
  4. Use a pizza cutter to cut into small squares or triangles.
  5. Serve warm or cold, both are delicious!
All photos courtesy of  Miaou Photography.

All photos courtesy of Miaou Photography.

*Crust recipe borrowed from Heather Crosby of Yum Universe, cookbook pg. 239.



Butternut Lentil "Meat" Balls

This recipe came to me as a savoury replacement for turkey or “Tofurky”. When I discovered I was gluten sensitive and I had to give it up, I realized that I would be losing out on my thanksgiving “Tofurky”... I was a little disappointed, then I reminded myself that this was an opportunity for me to create a whole food, nutritious and delicious alternative. This is a spin on traditional lentil loaf type recipes, and it's delightfully simple to put together. I hope you enjoy it as much as my family and I do!

Photos courtesy of Miaou Photography

Butternut Lentil “Meat” Balls


  • 2 cups Butternut squash (roasted or steamed)
  • 2 cups cooked or sprouted lentils
  • 3/4 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup chopped pecans
  • 3 cloves of garlic minced
  • 1 tbls ground chia + 3 tbls warm water
  • 1 tbls olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp fine grain sea salt


  1. Preheat oven to 350°c.
  2. Line a baking sheet with parchment paper, spread the chopped pecans on the cookie sheet and bake for 5-6 minutes, until fragrant and lightly toasted. Remove when toasted and set aside.
  3. In a large mixing bowl combine the squash and lentils, and mash with a potato masher.
  4. Place the ground chia in a small bowl and add warm water, stir and let thicken.
  5. Add the chia “egg” to the bowl along with the remaining ingredients and the toasted nuts. Mix well until combined.
  6. With wet hands form into 1-1.5 inch balls, place on parchment lined cookie sheet and bake for 15 minutes.
  7. Remove from oven, gently flip and bake for an additional 15 minutes.

*makes 12-16 balls, 2-3 balls = 1 serving.

*Serve with your favourite fall veggies and top with Chai Spiced Cranberry Sauce... Talk about a match made in heaven! 

Chai Spiced Cranberry Sauce

Not Just A Tofurkey Topper...

If you've only been using cranberry sauce to top your turkey or your meat substitute, I hate to break it to you...


You're doing it WRONG! I kidd, I kidd. But seriously, what if I told you cranberry sauce could be more than just a turkey topper... Put that nasty canned cranberry sauce down and listen up! This chai spiced cranberry sauce Will. Change. Your. Life! Trust. Use it for your holiday meal of course, but I dare you to try it atop your favourite non-dairy vanilla ice cream, or let it grace your morning oatmeal... or just eat it with a spoon right out of the jar, I won't judge, and anyone who does is just jealous! 

Chai Spiced Cranberry Sauce

Photos courtesy of  Miaou Photography

Photos courtesy of Miaou Photography


  • 2 cups cranberries (fresh or frozen)
  • The juice from one orange
  • I tbls orange zest
  • 1 bag of your favourite chai tea
  • 1 cinnamon stick
  • 3 tbls pure maple syrup
  • 1 tsp vanilla extract 


  1. Combine all ingredients in a small saucepan over medium heat, except the tea bag. Tie your tea bag to a wooden spoon and place the spoon across the pot, so that the tea bag dangles in. (This way you can pull up the tea bag to stir the sauce without the risk of puncturing the bag and spilling its contents into the sauce. This will also make it easier to remove later)
  2. Bring the sauce to a slow boil, reduce heat to low and simmer until thickened, 20 minutes. 
  3. Remove tea bag and cinnamon stick. Stirr well and smash some of the cranberries with your spoon. Voila, a new favourite is born!

*Serve at Thanksgiving or Christmas or whenever your little heart desires!

*Pairs perfectly with Butternut lentil Meatballs and non-dairy vanilla ice cream!