Simply Pure Simply Fresh

French toast is a fantastic way to use up old bread, especially a nice thick ciabatta.

This vegan recipe is delicious and easy to whip up. Recipe is now on the blog.

This vegan French Toast recipe, is nutritious and tastes amazing! Just in time for Mother's Day......

https://simplypuresimplyfresh.com/vegan-french-toast/

Vegan French Toast This vegan French Toast recipe, is nutritious and tastes amazing! Just in time for Mother’s Day…

I’m approaching 5 years of .simplyfresh and it all started with this DIY hand scrub for Mother’s Day.
Little did I know this space would become what it is today.

I knew becoming a mother my perspective on life would change, but the impact it truly had is immeasurable.

This is a really simple recipe to make and a lovely idea to share with all the mother figures in your life ♥️

•*•GIVEAWAY•*•

Nut and seed butters have become a staple pantry ingredient in our home when cooking plant based meals. They are versatile, add great flavor, along with a rich creaminess that is dairy-free. , a local Canadian brand made right here in Ontario, has been my go to brand for many years because of their fantastic quality, accessibility in many local grocers and their reusable glass jars.
I have teamed up with in giving away a jar of organic peanut butter, cashew butter, almond butter and tahini so that you can incorporate them in your own cooking.

Tag your friends who would love this package (each tag is an entry) and be sure to follow both and

Contest ends on April 23 at 11:59 pm EST. This contest is open to Canadian residents only.

This contest is not affiliated, sponsored or associated with Instagram.

Crunch Thai Salad with Spicy Cashew Dressing Salad 1 cup red cabbage (julienned) 1 cup green cabbage (julienned) 1 cup bell pepper (julienned) 1 cup carrot (julienned) 1 cup cucumber (julienned) 1/4 cup green onions 1/4 cup cilantro or parsely 1/4 cup crushed peanuts (optional) Spicy Cashew Dressing 1/2 cup smooth cashew butter 1 lime 2 tbsp rice vinegar 1 tbsp soy sauce or tamari…...

https://simplypuresimplyfresh.com/crunchy-thai-salad-with-spicy-cashew-dressing/

Crunchy Thai Salad with Spicy Cashew Dressing Crunch Thai Salad with Spicy Cashew Dressing Salad1 cup red cabbage (julienned)1 cup green cabbage (julienned)1 cup bell pepper (julienned)1 cup carrot (julienned)1 cup cucumber (julienned)1/4 cup …

This is a flavorful dish that will wow your tastebuds and can be ready in under 30 minutes, which makes it a perfect weeknight meal. Eggplant is a vegetable with a meaty texture which makes a great texture in this stir fry, but the real show is the sauce. A combination of peanut butter and Thai chili peppers, brings in the creaminess and the heat to this Thai-inspired dish....

https://simplypuresimplyfresh.com/spicy-eggplant-noodle/

Spicy Eggplant Noodle This is a flavorful dish that will wow your tastebuds and can be ready in under 30 minutes, which makes it a perfect weeknight meal. Eggplant is a vegetable with a meaty texture which makes a great…

Crave the infamous creamy pasta dish, but don't want to use heavy cream? Try this super quick and delicious hack that will whip up this dish in no time! This is the beauty about nut and seed butters, you can easily create dairy free variations of dishes you might avoid if you were no longer eating dairy. Vegan Penne alla Vodka Sauce…...

https://simplypuresimplyfresh.com/vegan-pasta-alla-vodka/

Vegan Pasta alla Vodka Crave the infamous creamy pasta dish, but don’t want to use heavy cream? Try this super quick and delicious hack that will whip up this dish in no time! This is the beauty about nut and seed …

Spicy Cashew Tofu A simple sauce to make your tofu pop with flavour. 1 pkg extra-firm organic tofu 1 tbsp cornstarch or arrowroot powder 1 orange, juiced (you can sub it with store bought, 1/2 cup) 1-2 thai chili peppers (Add 1 for less heat or omit altogether) 1 -2 tbsp sesame oil 1/4 cup soy or tamari sauce 1/4 cup rice vinegar…...

https://simplypuresimplyfresh.com/spicy-cashew-tofu/

Spicy Cashew Tofu Spicy Cashew Tofu A simple sauce to make your tofu pop with flavour. 1 pkg extra-firm organic tofu1 tbsp cornstarch or arrowroot powder1 orange, juiced (you can sub it with store bought, 1/2 cup)1-…

This dish has become a household favourite when we have items in our kitchen that need to go. You can definitely create this recipe with a baked potato, but sweet potatoes are much more nutrient dense and it's sweetness adds a great contrast to the salty ingredients inside. Baked Sweet Potato with Almond Crema Sweet Potato Sweet Potatoes Filling 1 medium white onion, diced…...

https://simplypuresimplyfresh.com/stuffed-sweet-potato-with-almond-crema/

Stuffed Sweet Potato with Almond Crema This dish has become a household favourite when we have items in our kitchen that need to go. You can definitely create this recipe with a baked potato, but sweet potatoes are much more nutrient de…

When I embarked on trying to live more sustainably, I made the decision for our family without really expecting James to jump on board right away. It is a process that is still ongoing for all of us.

Explaining to him how making these changes meant for our family, he was pretty open about it, but I knew it was a bit of a struggle for him, so I continued while he followed where he could.

Coming home one night to find he had made a plant-based meal while reducing food waste by pickling red onions was a moment I knew he was watching, but at his own pace.

I’ve learned over the years, people often learn through observation, being inspired by the actions of others. Our children do it from a young age and we continue to do the same as adults.

If you want a change, you must be the change first and slowly they will come.

Pickled Red Onions
•2 red onions (medium sized)
•2 cups water
•2 cups vinegar (you can combine white + apple cider if you’d like)
•1/4 cup sugar

1. Slice the onions thinly with a mandolin and pack it in a clean mason jar.
2. In a pot on low-medium heat, combine water, vinegar and sugar until the sugar dissolves.
3. Let the liquid mixture cool for one minute.
4. Pour over the red onions until they are covered.
5. Refrigerate for at least 30 minutes before consuming to absorb the flavour and enjoy for up to 3 weeks.

At the start of the Spring Equinox, many of us enjoy partaking in local sugar festivals. A time when food may begin to feel scarce as the transition from winter to spring begins, many animals like squirrels can be found munching on maple branches satisfying their sweet tooth 😉

Every single bud in a plant is packed with hundreds of molecules called phytochromes, which measure sunlight and temperature everyday. This is how plants keep track and decide when to bloom, their own special clock and calendar. Phytochromes help plants regulate a 24 hour circadian rhythm so they know to bloom at dawn and close at dusk.

Maple trees tend to bud and flower early in the Spring, making Maple Syrup festivals quite short. Maples are also a great indicator of the start of when Spring begins, based on this process. How amazing is that?

That is the beauty and sophistication of Nature and we have so much more to learn.

Have you ever witnessed the making syrup? I highly recommend it. If you are in the GTA, has a beautiful trail that explains so much and you’ll get to enjoy some tasty syrup on the way.

I’ve made the decision to take a much needed break from social media. This will give me some time to focus on myself, work and family and the blog when I get a chance. If you are a brand that would like to work with me in the Spring, please email me at [email protected], I will resume work and being active on here in April.

Much love and peace to you all ♥️

On this Boxing Day, rather than thinking about scoring a deal on yet another unnecessary item, food insecurity has been on my mind. With the cost of food prices soaring, I can’t help but worry about how more and more people will have trouble putting food on their table.

The average family of 4, will be spending almost $15,000 on groceries in 2022. Many families, especially on fixed incomes, after paying their monthly bills make do with whatever they have left to buy food.

Getting creative with how we use our food to make it last longer is not just a fun reel to watch online, but it’s a matter of survival for many. Food programs, like and will receive an increase in demand.

The question becomes what can we do?

Don’t neglect the gift of generosity throughout the year. If you can give back financially, there are many organizations that could use your support.

Reduce wasting food by reusing leftovers, buying ingredients that can serve multiple dishes. The possibilities are endless.

My vow in 2022 is to continue to share and educate about the importance of reducing our food waste and how our impact can affect our environment.

The Christmas Parrozzo, a traditional Abbruzzese dessert that originates from the ancient bread made by peasants + shepherds in the countryside, using corn flour rather than wheat.

It later evolved into a sweet dessert by a baker named Luigi D’Amico, as an homage to those who worked the lands each and every day.

This cake is more than just a delicious treat to be shared. Its’ humble origins reminds us that despite our hardships we can find something good, a glimmer of hope and prosperity during the holiday season.

May your Christmas be filled with gratitude and joy that will carry you through into the New Year.

With love,
Antonietta

Sundays…

Thanksgiving is days away for my American friends and Christmas is a month away. Have you thought about incorporating some plant-based options to your meal? Head on over to website for a round up of delicious and simply plant based options you can incorporate to your holiday meal.

I love Christmas a lot, I love the idea of twinkling lights, the first snow fall, the movies, the music, the season of giving and on and on…

Yet the last few years, this holiday brings me so much anxiety. It can be paralyzingly at times, wanting to do everything and then doing nothing. If you’re feeling like this, just remember you’re not alone. Here are a few things I do to appreciate the holidays with less stress:

1- delete email subscriptions (sales are unnecessary unless you are buying something specific)
2- have a conversation with your friends and family about minimizing gift giving or gatherings, relieving pressures on everyone. Trust me, kids get enough.
3- think of simple, fun experiences to do with kids or gatherings and cut it in half, the expectation to see all the sites and do all the activities can be stressful.
4- Plan social gatherings after the holidays, the goal is be with others it shouldn’t be pressured to fit it into the weekends following Christmas
5-keep your routine, bedtimes, mealtimes as much as you can.
6-this year doesn’t have to be better than last year.
7-GET OUTSIDE, probably my go to outlet in all moments of stress.
8- Walk away from something if you find it triggering, it’s not worth it.

What are some ways you help relieve some of the holiday stress?

Almond pulp apple crisp, this dessert hit the spot this weekend as temperatures continue to drop. Love using my left over nut pulp in a fruit crisp, it adds a lovely nutty flavour, while reducing waste.

Growing up, when we were craving sweets on a cold night, cooked apples was the go to treat. I would just stare at the oven door, watching the apples bubbling away.

Recipe is on the blog, check it out.

This seasonal lasagna recipe is so versatile. Swapping zucchini for butternut squash hits the spot on a cold winter day.

https://simplypuresimplyfresh.com/butternut-squash-lasagna-without-noodles/

Butternut Squash Lasagna (without noodles) This winter take on the classic zucchini lasagna will have you asking for a second-helping.

A delicious way to use up fruit in your fridge.

https://simplypuresimplyfresh.com/almond-pulp-apple-crisp/

Almond Pulp Apple Crisp An easy vegan dessert, using up old fruit and nut pulp.

It’s the time of year where it is custom to fill our front porches with pumpkins, just to toss it at the next garbage pick up day.

Millions of pumpkins are grown just to be tossed, talk about major food waste.

Here are a few tips to consider when carving out your pumpkins:

1. Carve only one, use the rest for cooking dishes in the kitchen. Pumpkins are highly nutritious and super versatile. You can search up 1000s of recipes online, but my favourite are soups, roasted or puréed for yummy muffins.

2. Turn your pumpkin into a bird feeder, the squirrels will also enjoy the pumpkin once it’s empty.

3. Compost it. If you don’t have a compost, but have a garden, cut the pumpkins into small pieces and bury them.

4. Love to juice? Use the extra flesh you collect while carving and add it to your next juice or roast them for some lovely pumpkin soup.

According to almost 40% of the world’s population cannot afford a healthy diet. Everyone has a right to afford nutritious food, yet here we are in 2021 and it continues to an issue that is difficult to resolve.

Not only that, but the way we produce, consume and waste food impacts our planet, placing strain on our precious natural resources. If we keep up the way we do, our soils will no longer be healthy enough to grow food.

What can we do?

•Teach our children the importance of how good is grown and brought to our table.

•Use your voice and bring awareness to food insecurities in your own community

•Buy local and seasonal food as much as possible

•Try growing your own food (the rewards are endless)

•Place pressure on government officials to change policies to ensure better nutrition for all

•Promote regenerative agriculture to help protect our soils.

Healthy soils equates to healthy foods, a healthier climate and a better quality of life for all living species.

Meal planning continues to be the best way to minimize stress and the time it takes to create wholesome meals for our family. Have you ever considered planning meals while keeping in mind the whole vegetable for different dishes throughout the week? In doing so, not only will it help save on grocery bills, but it will also reduce the amount of avoidable food waste that ends up in a Green Bin.

Broccoli is a prime example of a nutritious ingredient that can be used in three different meals in one week. The florets can be roasted or steamed. The stems can be battered and baked, while the fibrous outer layers, which normally get tossed, can be reserved to make a simple and delicious vegetable broth. and have made it their mission to provide Canadians with tips, tricks, and inspiring recipes to make small yet impactful changes to reduce food waste.

Visit toronto.ca/foodwaste for recipes, tips and tricks to reduce food waste in your home.



Broccoli Stem Fries

Ingredients:
• 3 regular sized broccoli stems
¾ cup bread crumbs (may need more)
• 1 egg, well beaten
• Salt to taste

Directions:
1. Preheat oven at 375 degrees Fahrenheit
2. Using a vegetable peeler, peel away the tough layer of the broccoli stem. You will notice the stem turn a greener shade,
3. Slice the stem into thin sticks, similar to fries. A mandolin with a julienne setting would work well.
4. Salt stems and set aside.
5. Dip stems into the egg then in breadcrumbs
6. Lay on a tray lined with parchment paper
7. Drizzle a touch of extra virgin olive oil
8. Bake approx. 10-15 minutes. They are ready when the stems are fork tender and crispy on the outside.

Gratitude is not only a recognition of what we have, but also acknowledging and honouring the giver, in this case Mother Earth and all that she offers us.

True practise of gratitude can lead to a sustainable practise of only taking what we need, while acknowledging that all living things play a crucial role on this planet.

Reciprocity, the act of giving back, is not only good manners, but in fact necessary for living things to survive for generations to come.

What are some ways we can demonstrate gratitude towards the Earth?

1. Practise gratitude every morning, thanking Mother Nature for its bountiful gifts she bestows upon us.

2. Eat more locally, thank your food each day and how it arrives to your table.

3. Teach your children the value of reciprocity.

5. Volunteer in your community, whether it’s an environmental clean up or helping those in need.

6. Challenge the use of unnecessary packaging and reduce waste at home.

7. Use your voice, learn about what is happening around you and use your voice to protect the environment and help those in need. Collectively, we can build our strength to defend those who cannot.

A plant-based Thanksgiving dish that will capture the hearts of our meat eating guests. This dish is simple to make and great to prepare the night before. Filled with a variety of mushrooms, lentils and delicious fall vegetables, this Wellington will surely be a crowd pleaser.

Recipe is on the blog.

Leftover vegetables often get ignored, especially on a busy weeknight. Planning our meals to include leftovers not only helps to save money, but also minimizes food waste. Over 50% of food waste generated in Toronto households is avoidable. To demonstrate how to reduce food waste, I have partnered with fto and to share simple ways we can make impactful changes in the kitchen.

In our home, leftover broccoli is not a family favourite, but rather than tossing it aside we create a whole new dish with it. This recipe for broccoli cheddar pizza rolls not only revives leftovers, but it is simple to make and takes less than 30 minutes to prepare. There are endless possibilities using different leftovers you have lying around in the refrigerator.

Visit toronto.ca/foodwaste for recipes, tips and tricks to reduce food waste in your home.



Broccoli Cheese Pizza Rolls

Ingredients:
• 1 prepared pizza dough
• ¼ cup shredded mozzarella
• ¼ cup shredded cheddar
• 1 tbsp extra virgin olive oil
• ½-3/4 cup cooked broccoli or any other leftover greens.
• 1 tbsp finishing salt (Maldon salts works great)

Directions:
1. Preheat oven at 425 degrees Fahrenheit (varies by oven)
2. Spread the pizza dough into an oval shapeand spread olive oil onto the centre.
3. Sprinkle half the cheese until a think layer is formed (no need to go right up to the edge)
4. Layer the broccoli and add the remaining cheese on top.
5. Begin by gently rolling the dough away from you, halfway through tuck the sides in and continue to roll the remaining dough.
6. Lay the pizza roll, end side down, brush some olive oil on top and sprinkle the finishing salt.
7. Bake for about 15-20 minutes (you’ll want to the dough to be a light golden brown)
8. Once cooled, slice them into thin pinwheels and enjoy!

So you bought the cauliflower and now it’s been in your fridge for weeks…now what? Make some cauliflower mac n’ cheese and avoid wasting it.

A simple recipe to make and kid friendly too.

Here’s what you’ll need:

•1 small cauliflower head, washed and cut into florets.
•A pack of short pasta
•3 tbsp nutritional yeast
•1/4 cup milk of your choice
•2 tbsp butter
•1/4 cup parmigiana Reggiano
•1 tsp salt (add more if you desire)
•1/4 cup shredded cheese (we used a combo of mozzarella and marble, but vegan works too)
•2-3 tbsp breadcrumbs (enough to add a thin layer)

What you’ll need to do:
1. Steam cauliflower until they are fork tender.
2. Meanwhile, bring a pot of water to boil and cook pasta based on the given time.
3. Preheat oven to 400 F
4. While the pasta cooks, blend the steamed cauliflower, nutritional yeast, milk, salt + pepper and parmigiana reggiano.
5. In a baking dish, add cooked pasta and combine it with the cauliflower blend mixture.
6. Layer the top with cheese then breadcrumbs.
7. Bake for 10 minutes and broil for an extra 2, to get it crispy and golden brown.

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Be patient with yourself, nothing blooms all year. ~Unknown