Baked Sweet Potatoes with Soy Yoghurt, Pomegranate, and Toasted Walnuts

Everyone loves an oven-baked sweet potato. This sweet potato has a savory, sweet taste that is a true home comfort with an extra helping of vitamin A and vitamin C. This recipe only takes about 15 minutes thanks to the handy-dandy microwave. This was the first time I’ve tried these toppings on a sweet potato and I will never go back!! The bittersweet pomegranate compliments the not too sweet yoghurt just perfectly making this meal capable of performing for breakfast, lunch and dinner. This is perfect for busy weeknights since there is virtually no lengthy prep time required! I know you guys will enjoy this just as much as I did!

Prep time: 5 min        Cook time: 10 min       Serves: 3



  • 2 large sweet potatoes
  • 2 tsp olive oil
  • 2 tbsp walnuts
  • 1 pomegranate
  • 4 tbsp unsweetened soy yoghurt
  • pinch of sea salt


  • Thoroughly wash then dry the sweet potatoes. Brush the skins with the olive oil then cook in the microwave for 10 minutes, until a fork can pierce the insides effortlessly
  • While the sweet potatoes are cooking, add walnuts to dry pan and roast over medium heat for 3-4 minutes, then set aside
  • Slice pomegranate and remove seeds
  • Remove cooked sweet potatoes from microwave and slice down the center. Generously spoon in the yoghurt, toss the toasted walnuts and pomegranate seeds over top. Season with sea salt and serve


VEGAN Corn Chowder

It literally went from freezing temperatures to scorching hot overnight!! But summertime means a whole new selection of seasonal fruits and vegetables! First up on my list, corn! I love corn so much I will eat it raw off the cob…and before you gag, it is so sweet and crisp I’ll bet once you try it you’ll never look back! The possibilities really are endless with corn from salsas and salads to soups and stir-fry! My all time favorite however is corn chowder. Even in the summertime heat, sweet and crisp corn always cools me down. This vegan recipe is so simple and hassle-free and totally toddler approved!

Prep time: 5 min    Cook time: 25 min       Serves: 4



  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 red pepper diced
  • 2 stalks of celery diced
  •  1 potato peeled and diced
  • 3 tbsp flour
  • 1 cup almond milk or dairy-free milk of choice
  • 2 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 4 ears corn, shucked
  • 1 tsp salt


  • In large pot heat olive oil over medium heat. Add onion, red pepper, and celery and saute until soft
  • Add diced potato and mix well. Add in flour and stir to coat vegetables. Add in almond milk and vegetable broth
  • Add seasonings, continue to stir well and bring to a boil. Once at a boil, reduce to a simmer, cover with a lid and let simmer gently for 15 minutes, or until potato is tender
  • Add in shucked corn once potato is tender and stir to combine. Cook for another 10 minutes until corn is tender to your liking
  • Transfer 1/3 of soup to food processor and blend until smooth. Pour back into the pot and stir well then serve hot