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Lesley O’Neill

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    Recent Posts

    • chickpea broccolini and kale pasta.
    • olive oil + orange baked doughnuts.
    • Carrot orange pineapple turmeric tonic.
    • vegan ranch dressing.
    • Pb + tahini banana oat muffins.

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    • I didn’t choose the salad life, the salad life chose me. 🔥 Actually, I did choose the plant-based life and I’m not looking back. 😎 🌱 🌎 This big ass salad has been on repeat all week. Spinach and romaine topped with a boat load of red cabbage, carrot and cucumber sliced on a mandolin (honestly a kitchen staple IMO), all the cherry tomatoes, yellow pepper, 1/2 cup of chickpeas (for your protein needs) and 1/4 cup walnuts. Hey! Did you know that walnuts are the only tree nut that are a great source of ALA (a plant-based omega-3 essential fatty acid)? Well, you do now! Finished with a sprinkle of vegan Parm and topped with homemade balsamic vinaigrette. I make a small mason jar’s worth for the week. —————————————————————— . . To make: 6 tbsps EVOO, 2 cloves garlic, 5 tbsps balsamic vinegar, 2 tsp Dijon 1 tsp grainy mustard, 2 tsp maple syrup and salt and pepper to taste. Blend it all up in a mini food processor or blender until emulsified. It’s SO FRICKIN GOOD. The weather is supposed to be awesome here tomorrow so I’m hoping to take some time off from building the gym and getting in some hiking action. 🥾☀️ 🌊 - Les xx
    • Salted cinnamon peanut butter cacao granola on this Saturday morning 😊. I can’t stop eating this stuff. It’s so good. I’ve honestly never even attempted homemade granola before this week and I’m questioning my life atm. 🙃 Super easy and so delicious. Give this recipe a try and tag me if you do! ———————————————————————— To make: preheat oven to 350 F. Add 3 cups gf rolled oats (I use @onedegreeorganics sprouted oats), 2 tsp cinnamon, 1 tbsp raw cacao, 3/4 tsp sea salt (I use @newfoundlandsaltcompany ‘s coffee infused salt YUM) to a large bowl. Add some nuts (I did 1/2 cup walnuts, 1/2 cup pecans, 1/3 cup unsweetened shredded coconut and 1/4 cup pepitas). Combine all dry ingredients in a bowl. In a seperate bowl, combine 3 tbsp melted coconut oil, 1/4 cup natural unsweetened peanut butter, 1/4 cup of maple syrup and 2 tsp vanilla, whisk until combined and then pour into dry mixture. Stir until well combined. Spread mixture out evenly on a parchment lined baking sheet. Bake for 25 mins tossing halfway through. Be sure not to over bake! You want that nice toasty golden granola. Let cool and store in a large mason jar. If you want it a little sweeter, increase to 1/3 cup of maple syrup and honey or agave nectar works here too. 😊 I’ve been loving this granola on top of cocoyo and chia seed pudding. Hope your Saturday is great! - Les xx
    • Hi friends! I just uploaded a blog post! It’s been a minute but I’ve been making some fun things all week and thought I’d share 🥰. More recipes to come over the next few days as I get my sh*t together and sit down long enough to post them 🙃🥵. Tons happening with the studio this weekend so I’ll be sure to story what we get up to. Happy long weekend to my Canadian pals! LINK IN BIO for this Chickpea broccolini and kale pasta using @gogoquinoa macaroni. Literally life changing. 🤤 Love to you all! ❤️✌️- Les xx
    • Summer vibes coming through with these avo egg salad lettuce wraps. Looking for quick, easy and nutrient dense meals is the name of the game since we’ve been spending most days renovating the studio. Feel free to top on fresh sourdough or sweet potato toast. To make: 1.5 ripe avocados, 5 boiled eggs, 1 tsp grainy mustard, 1/2 tsp white vinegar, 2 tsp lemon juice, fresh dill, parsley and chives, salt and pepper to taste. Mash all ingredients together with a potato masher or fork and enjoy! Top with tomato and paprika if you’re feeling fancy. I poured mine with roasted potatoes. Serves two! So so good! - Les xx
    • Studio progress. Newest -> oldest photos. Slow and steady but we’re out here getting sh*t done ✅ Next up: doors for the storage closet and installing turf and rubber flooring. Excited and exhausted 😴😍 What are you getting up to this weekend? - Les
    • Quick smoothie post workout this am! My go to on busy days. I’m finishing up most of the painting on the main in the studio today. My neck is feeling the effects from constantly looking up at the ceiling 🙃. Thankfully, I have personal chiropractor at home these days 😬. Happy TUESDAY! And Happy Cinco de Mayo! ✌🏻 - Les xx ————————————————— To make: 1 cup unsweetened almond milk, 1/2 cup frozen blueberries, 1/2 cup frozen dark cherries, 1/2 frozen banana, 1 firmly packed cup of spinach, some fresh organic strawberries (3-4), 1 scoop @nuzest plant-based vanilla protein powder and a tbsp of ground flax (for those omegas 😏). Give this one a try! It’s packed with anti- oxidants and delish!
    • Today is a great day. The sun is shining in our beautiful lil’ city, we picked up some sweet vegan treats from @steamfogcafe and an oat milk latte from @bannermanbrewingco, did some walking with the pup downtown and visited my parents 🥰. My heart (and my belly) is so happy. Happy Friday, friends! - Les xx
    • WHAT 👏 A 👏 STACK 👏 . . Peanut butter and banana buckwheat pancakes for dins over here but these aren’t your regular run of the mill cakes. Adapted from @riseshinecook ‘s molasses banana bread waffles, these lil’ babies are gluten-free using buckwheat flour, vegan and absolutely delish! 😋 . . . To make: wet ingredients: 2 ripe bananas, 2 tbsp blackstrap molasses, 1.5 cups oat milk, 1 tsp vanilla. Dry ingredients: 1 1/2 cups @bobsredmill buckwheat flour, 4 tbsps @pb.and.me powdered peanut butter, 1.5 tbsp ground flax, 1 tsp cinnamon, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt. . . Add dry ingredients to a bowl. Blend wet ingredients and add to dry. If the consistency is too thick, add a little more oat milk. Pour a small amount of batter onto a greased frying pan. You could also make these into waffles by adding a little coconut oil to the batter. Top with coco yog, berries, bananas, maple syrup etc. and stack ‘em high! Enjoy!

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