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Made With Love Cookbook

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In Recipes

Mega Salad

What is so wonderful about making salads is the more you make them, the more you get comfortable with experimenting and discovering new favorite flavors, and the more confidence you’ll gain every day. Trust us, salads are addictive. Treat this recipe like a guideline; substitute whatever nuts, seeds or sprouts are your faves. Active time:15-20 minutes Total time: 15-20 minutes 8 cups any greens, such as romaine, arugula, spinach, torn into bite-sized pieces 1 cup cilantro, chopped 1 cup basil, chopped 1 cup mint, chopped 2 cups any sprouts, such as radish, sunflower, pea, broccoli, lentil or popcorn 4 tablespoons fresh lime or lemon juice ¼ cup avocado oil Pinch sea salt ½ cup walnut pieces ½ cup dried blueberries ½ cup hemp seeds ½ cup sunflower seeds ¼ cup pumpkin seeds 1 cup avocado, chopped into ½-inch chunks 2 tablespoons Brazil Nut Parmesan (page xxx), optional In a large…

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In Main Course Recipes

Sweet Potato and Quinoa Burgers

We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can get a head start by prepping the quinoa and sweet potatoes the day before you want to serve them. The advance prep actually improves the texture of the burgers, allowing them to firm up nicely before cooking. Active time: 25 minutes  Total time: 70 minutes 2 sweet potatoes, peeled and cubed, or 3/4 cup pureed sweet potatoes 1 cup quinoa ½ cup oat flour 1 tablespoon ground flax 1 teaspoon cumin 1 teaspoon smoked paprika ½ teaspoon dried basil ½ cup chopped cilantro 1 clove garlic, minced 1 teaspoon grated ginger 2 green onions, finely chopped Sea salt and black pepper to taste 1 tablespoon olive oil Preheat the oven to 375°F. If you are using cubed raw sweet potatoes, line a baking sheet with parchment…

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In Breakfast

Easy Sunday Morning French Toast [Erinn Favorite]

French toast is a Kindfood classic but it’s a challenging dish for cooks who are trying to make plant-based, gluten-free meals. Breakfast in general is difficult if you’re avoiding animal products. Erinn developed this recipe at home to satisfy Michael’s insatiable cravings for French toast; he missed it after he moved to a plant-based diet. Active time: 15 minutes Total time: 15 minutes 3/4 cup raw almond butter 1 1/4 cups non-dairy milk 1/4 cup plus 1 tablespoon GF all-purpose flour 1 tablespoon cinnamon 1/3 cup maple syrup, plus more to serve 1/4 teaspoon nutmeg 1 tablespoon vanilla extract Pinch sea salt 8 slices GF vegan bread 4 tablespoons vegan butter In a medium mixing bowl, combine the almond butter, non-dairy milk, flour, cinnamon, maple syrup, nutmeg, vanilla, and salt. Preheat a skillet over medium heat. Add 1 tablespoon of vegan butter and heat until it sizzles. Dip the bread…

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In Breakfast

Blueberry Oat Muffins

Who doesn’t love blueberry muffins? Well, these tasty little guys are one of our favorites at home and in the Bake Shoppe. It’s important to use wild blueberries for these. In fact, you should choose wild blueberries whenever possible because they have more than double the antioxidants of commercially farmed blueberries and more flavor. Go wild! Active time: 30 minutes Total time: 55-60 minutes 2 tablespoons flax meal 1 cup almond milk or coconut milk 1 cup GF rolled oats 1¼ cups GF all-purpose flour ¼ cup sorghum flour ¼ cup arrowroot starch 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon xanthan gum ¼ teaspoon sea salt ¼ cup palm shortening ¾ cup coconut sugar or Sucanat 2 teaspoons vanilla extract 2 tablespoons maple syrup ¾ cup fresh or frozen wild blueberries Crumble Topping 4 tablespoons oats 2 tablespoons vegan butter 3 tablespoons coconut sugar…

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white bean and garlic soup | www.kellychilds.com
In Recipes

Creamy White Bean and Garlic Soup – Tuscan Style

This hearty soup is thick and rich and deliciously filling. It’s loaded with protein from the beans and garlic aids with immune boosting power. I had a soup like this in Italy in the fall of 2014, and was instantly mesmerized and in need of creating the euphoric flavours I experienced there. Once back home, I made a few different batches until this final one was created. Since then, this soup has turned into a favourite in my home and I share with others all the time. If you don’t have three cans of cannellini beans in your cupboard, it is simple to sub in another bean. I’ve used navy beans and butter beans – they work well but not optimally. I also suggest that adding cashew cream is optional. For me, this soup is creamy enough so please add at your discretion. I use shallots over onions in this recipe to add the more full, rich…

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Avocado Toast Recipe
In Appetizer Recipes

Easy Avocado Toast

Easy Avocado Toast for Alfresco Dining This is one of our favorite recipes to keep us going on those 14 hour days. Avocados are loaded with healthy fats that keep our brains sharp and our bodies lean. Think of Avocado on toast as you would bruschetta for a healthy, fresh alfresco dining experience. There is something magical that happens when sea salt kisses avocado. You’ll be hooked. Total time: 10 minutes Active time: 5 minutes 2 avocados, sliced 4 slices GF bread, cut in half 2 tablespoons coconut oil 1 tablespoon olive oil 1 teaspoon fresh garlic, minced finely Pinch sea salt Pinch chili flakes Balsamic reduction Turn broiler to high or place bread on hot Barbecue. Grill on both sides. Remove from heat source. Add minced garlic to coconut oil and olive oil and then spread onto 8 halves of toast. Arrange sliced avocado on the…

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Thanksgiving dinner - by Kelly childs and Erinn
In Main Course Recipes

Nut, Quinoa and Millet Loaf

Holiday (Nut Quinoa Millet) Loaf The healthiest protein and grains, gluten-free and plant-based (vegan) too…The most delicious, holiday meal ever. When I think of creating memories around a dinner table and I need a beautiful, healthy ‘family meal’ – this is my ‘go-to’ recipe. This fabulous main entrée does it all. It has two optimally nutritious seeds/grains in it (Quinoa and Millet), I like it for it’s comfort food quality in cooler weather and it is great as a ‘leftover’ lunch or dinner the next day (I love this loaf used for sandwiches the next day). Nuts, Quinoa, Millet and Lentils make this loaf super spectacular and super-charged full of nutrition. You’re getting your healthy complete protein, essential complex carbohydrates and TONS of fibre and high quality fats all in one package – Your tummy will thank me. This turned out so incredibly delicious, I can’t wait for an occasion to make it again.…

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www.kellychilds.com | Happy Birthday Erinn | www.kellyanderinn.com
In Blog

Happy Birthday Erinn!

Being my daughter’s mother is my greatest honour.  Today, is April 19, 2016, and twenty-six years ago, I became the greatest job that would ever be bestowed upon me. I became a mom. (Happy Birthday Erinn!). Thirty-seven hours later, with a ton of physical trauma, and a spiritual transformation that only I could intimately understand, this would be the most miraculous journey I could ever imagine. I’ve realized this much, that I was young when she was born (too young, I tell myself at times while doing some deep soul-reflection over these past 26 years). Through heartache, through laughter, through giggles and late night talks and snuggles and story-telling too and millions of phone calls, shopping excursions, texts and hugs and kisses, through our lessons of greatness and lessons of smallness, our triumphs and failures and ultimate lessons, this will always be my greatest honour in my entire life.  To…

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In Dessert Recipes

Raspberry Coconut Squares

I’m featuring our Raspberry Coconut Squares today! It’s a super easy dessert recipe, from Kelly’s Bake Shoppe, and it’s also in our book, Made With Love. We discovered there was a slight error in the book (thank you to a dedicated fan – Suzanne M., for pointing it out) and thought we would try to share this corrected version asap. Trust us, we are embarrassed over this and with 3 editors and multiple revisions to the book, this one still snuck through. Gosh!! Please forgive us. Please note: the *denotes the updates. Raspberry Coconut Squares – *edited These are so easy to whip up and people will think you fussed! You can use any cookies from your cupboard or freezer to whiz a batch of cookie crumbs in the food processor. Couldn’t be simpler or more versatile. We encourage you to enjoy these with a glass of Chocolate Hemp Milk. A Chocolate-raspberry…

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Made With Love Cookbook by Kelly Childs and Erinn Weatherbie
In Blog

“Made With Love” Cookbook is Ready to Order!

Back in 2012, when I met my incredible agent (now “our” agent for Erinn and me), Paul Fedorko in NYC; I was so taken aback, as it was such a “chance happening”. Paul decided to do some random research and Googling one day and I popped up on his screen. We were destined to meet for some serendipitous reason and of course, Made With Love, was that reason (and more beautiful reasons to come too). I never dreamt how much of a challenge writing a book was going to be for me, personally, and what kind of obstacles and adverse conditions that would be popping up over the past 3 years. When Erinn decided that she was onboard with me in 2013 (to write the book), I felt like, “YES! WE can finally do this! We can do it together!” I could finally feel like I was moving forward on the book…

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