Pamela Kruusi

Meet Pamela!
Pam eats a strict plant-based diet with a lactose intolerance, gluten sensitivity and anaphylaxis to tree nuts.

 

Pam is the older and wiser sister.
She has had the tough fight with food over the past years but found her happy medium sticking to a plant-based, gluten-sensitive and nut-free life. She loves to cook the healthiest meals and read all things nutrition , she proudly rides her bike around the crazy streets of Toronto, she has a side hobby as a photographer and loves to get creative wherever she can. Pam enjoys backpacking, exploring, dancing, all things fitness and laughing at Anna’s crazy antics and doing them alongside her. Pam is the one girl anyone can count on and likes to live her life as freely as she can be… Pam is so excited to be starting her very own business for the first time and can’t wait to show the world what she has to offer!

 

PAMELA'S FAVOURITES

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    Butternut Squash Roast

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    This is a delicious allergen-friendly alternative, that everyone will enjoy!

    Here's what you need:

    1 butternut squash 2 carrots diced 2 stocks celery chopped 1 red onion diced 2 cups vegetable broth 3/4 wild rice 1/2 cup basmati rice 1/2 cup craisins 1/4 cup sunflower seeds (pepitas) 2 tbsp minced garlic 2 tbsp of coconut sugar 2 tbsp of melted vegan butter 2 tbsp of sage 2 tbsp of olive oil 3 tbsp of coconut oil 1/4 tsp salt & pepper

    Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck. Roast squash at 375F for 60 minutes, until tender. Let squash cool after roasting in the oven. Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent. Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked. When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot. Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture. Add pepitas, craisins and spices to pot mixture and stir thoroughly. Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil. Bake for another 25-45 minutes.

    This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!

    Download the PDF to save the free printable recipe!
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    Chia Seed Pudding

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    This meal prep handy breakfast is great to energize you in the morning and add lots of flavour too!

    Here's what you need:

    Base - 1/4 cup chia seeds 1 1/2 cups none dairy milk Dash of cinnamon 1/4 tsp of vanilla extract Whisk Chocolate Flavour - 1 tsp cocoa 1 tsp maple syrup Stir Coconut Strawberry - 4 fresh strawberries chopped Shredded coconut Repeat Layer Add strawberry garnish to both Refrigerate overnight! Serves - 2

    Download the 2 page PDF to save the printable recipe!
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    Mom’s Cottage Pie

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    A staple recipe to have in your household or on a special occasion!

    Here's what you need:

    1 pound of potatoes 1 cup of vegetable broth 1 cup cooked peas 1 cup cooked corn 1 can of lentils 1 red onion diced 1 carrot diced 1/2 cup of vegan butter 2 stocks of celery chopped 2 garlic cloves minced 2 tsp of thyme

    Boil and mash potatoes with vegan butter. Saute vegetables in vegetable broth - strain if needed. Transfer vegetables into baking pan and fill with the mixture - till halfway point. Add mashed potatoes to the top layer and bake at 350F for 30-40 mins until potatoes are brown! SERVE AND ENJOY!   Download the PDF to save the free printable recipe!
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    Cranberry Mimosas

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    This simple and festive drink will have you feeling bubbly and ready to celebrate!

    Here's what you need:

    1 bottle sparkling wine 8 oz Cranberry Juice Fresh Cranberries Rimming Sugar

    Rim champagne glasses with sugar Pour in sparkling wine Top with 2 oz of cranberry juice Garnish with fresh cranberries
    Download the PDF to save the printable recipe!
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