Greetings friends! It’s been a hot minute (more like 8 months!!) since I’ve posted anything on Cupcakes and Kale. Life just sort of got in the way, as it does. Between momming and businessing, and still not really sleeping properly, I simply haven’t made the time for blogging. Frankly, I’m not sure how much I plan to do moving forward, but I’d still like to post things now and then so I plan on keeping C&K going for the time being, regardless of whether anyone actually reads it anymore. (Of course I know my mom and MIL are still reading, so, Hi mom! Hi Jan!) Now that I think about it, lots ..read more

We’re now 2 weeks home from our relaxing beach holiday to Mexico and we’ve for the most part settled back into our usual ways. The tans are starting to fade, and I’m slowly coming to terms with the fact that I can’t really eat guacamole 3x/day and call it a balanced diet. For any of you who have spent time at an all inclusive resort, you know how tricky it can be to balance your plate when there are so many indulgent foods staring you down at all times of the day. Whether it was lucky or unlucky for us (I’m still not sure), there weren’t any vegan desserts offered at the resort that we had to ..read more

I recently made the most surprising discovery after receiving a suggestion from a friend of a friend. Zucchini in smoothies is a thing apparently. And believe it or not, a damn delicious thing at that. Meet my latest obsession: a zucchini almond butter smoothie! Don’t get me wrong, I love my green smoothies packed with leafy greens as much as the next vegan mama, but I won’t lie, I was super hesitant to try adding zucchini. Zucchini noodles I love, zucchini sautéed with garlic and coconut oil is amazing, and I’m sold on baking them into muffins! But raw and for breakfast?!? But  ..read more

Happy New Year friends! Hoping you all enjoyed some family times as well as some good old peace and quiet. Mark and I often joke about wanting some good P&Q … and I suppose eventually one of these years we’re sure to get some! Hah. While I’m not big on making new year resolutions, I know many of us feel like we ate one vegan cheese ball too many over the holidays, scarfed one too many coconut caramels and drank one too many bottles of wine. (Or maybe that’s just me?!) Either way, I’m pretty sure we could all benefit from some bright, colourful and healthy meals about now, so this new cookb ..read more

I’m crushing hard on cauliflower these days. For the most part I’m just roasting it with a bit of extra virgin olive oil and some sea salt, but I’ve also taken to making creamy pasta sauces like this high protein alfredo from a many years back and this lightened up version too. But I also love me a good curry, and so I decided a nice little cauliflower number needed to be made. Into the pan went my favourite Indian spices, some beans for protein, green peas for a pop of colour and behold – this vibrant, Indian inspired Cauliflower, Pea  & Chickpea Curry was bo ..read more

It’s been a while. Too long, really. I was going to make this post all about what I’ve been busy with these past months but that seemed a bit too indulgent, so I’ll spam you with baby photos, kiddo photos and work-related photos another time. Today it’s all about getting back into this space and doing what I created the blog for way back when I started it – to share recipes for the food I was creating at home. Starting today, with a Thai Curried Butternut Squash Soup. I made this soup a few weeks ago after our Canadian Thanksgiving had come and gone I had neglected to do anything with a ..read more

With the long weekend upon us, I’m thinking ahead to a slow, lazy Monday morning full of coffee and a decadent breakfast. Enter, this Vanilla French Toast with Strawberry Sauce – a recipe from my gal Kristy’s second cookbook, But My Family Would Never Eat Vegan. Read on for the full recipe and a chance to win a copy of the book for yourself. (Squeee!) I received my copy of the book back in November and I have loved reading through it slowly over the course of the past few months. There is literally SO much good stuff inside that it’s taken me that long to really digest it. Much like ..read more

Can you ever really go wrong with the combination of brown sugar, butter & chocolate? I feel like I wouldn’t be able to trust anyone who argued against me on that one. But first I’d make them some of these Vegan Toffee Bars to prove them wrong. I made these Vegan Toffee Bars with Woodrow over March break and teased on Instagram that I would share the recipe, but seeing how it takes me about 2 months to finish a task these days, I’m finally getting around to it today.  These bars are made up of simple ingredients, that I promise, are going make any harbouring case of the Mondays d ..read more

Kimchi is one of those polarizing foods like cilantro. You either love it or you don’t. I stand firm on team love it and in fact, it was one of my biggest cravings during Juniper’s pregnancy. Without sounding like a broken record, I still can’t get enough of the tangy, spicy, kimchi oomph. At least once a week I’m craving it so much that I literally can’t think about anything until I get some in my belly. Enter my latest obsession: Vegan Kimchi Fried Noodles. When the time allows for it, there’s a local sushi restaurant that makes their own vegan in-house kimchi that they use in their belly-w ..read more

It’s been a while since I’ve shared a cookbook with you, but you’re in luck because ’tis the season for new releases and I’ve got a couple coming your way in the next few weeks! I’ve been a fan of Amber St. Peter’s recipes from her blog Fettle Vegan for some time now. She’s always got the most inventive and beautiful dishes (and photography!) that she shares like Jackfruit Philly Cheesesteaks and this ingenious Cranberry Orange Clafoutis. I think it was actually Instagram that drew me to her as we have a shared love of tacos and vegan mexican food. She hosts monthly vegan taco pop ups in her&n ..read more