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Abbey Sharp

Last Updated July 14, 2024. Published July 19, 2024 By Abbey Sharp 6 Comments

Apple Crisp Recipe with Sweet Potatoes | Vegan Dessert

Close up of sweet potato stuffed with apple crisp topped with a vegan cream on a grey plate.

This Sweet Potato Apple Crisp Recipe makes the perfect gluten free healthy dessert for an easy weeknight treat or a holiday dessert the whole family is going to love.

Close up of sweet potato stuffed with apple crisp topped with a vegan cream on a grey plate.

I don’t have a lot of special recipes that I feel are synonymous with my childhood, but apple crisp is definitely one of them. My grandma Sharp used to make the most incredible apple crisp that made the whole house smell divine. Honestly, one of my biggest regrets as an adult is that I never got the official recipe from my grandma before she passed away. Having said that, I’m not really sure it ever would have tasted the same coming from me. So while I know it will never compare, I made my own take on it!

I know nothing will ever beat my grandma’s legendary apple crisp but I think she would approve of these vegan apple crisp stuffed sweet potatoes as a close second.

Why This Recipe Works

I wanted to come up with a healthier version that cuts back on the sugar while bumping up the fibre as it gets baked in a sweet potato “crust.”

This sweet potato apple crisp recipe is naturally gluten free, and so light and balanced, you can even have them as breakfast!

I bake a lot of sweet potatoes in this house for Baby E, so this is a GREAT use for their “jackets”. Don’t throw out the sweet potato flesh, obviously. Even if you don’t have a baby, it makes a perfect side dish with some cinnamon or is delicious in a smoothie or oatmeal.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You May Like

Key Ingredients

Overhead photo of ingredients containing yams, vanilla extract, brown sugar, cinnamon, lemon, flour, apples, tapioca, oats, salt, and vegan butter.

Sweet Potatoes – Make sure you purchase sweet potatoes of a similar size. The best ones are when they’re not too thin or too long as you want them to be able to hold up the apple filling.

Apples – You’ll love some sweet apples for the filling. If you want, you can use a mix of apples.

Crisp Toppings – We use rolled oats, flour, brown sugar, vegan butter, and salt for the topping.

How To Make This Recipe

Step by step instructional photos of baked yams and scooped out and apples being combined with spices.

Step 1: Preheat oven to 450 F and place the sweet potatoes on a baking tray. Bake until very tender and soft, about an hour.

Step 2: Remove from the oven, cut in half and scoop out the insides with a large spoon or an ice cream scoop, leaving behind a few millimeters of sweet potato around the edges. Set aside for a side dish or smoothie. Reduce the oven temperature to 375 F.

Step 3: In a bowl, combine the apples, lemon juice, cornstarch or tapioca, cinnamon and vanilla. Place the sweet potato jackets onto a baking sheet and stuff the sweet potato jackets with the apple mixture.

Instructional photos showing the crisp topping being mixed, diced apple mix being added to the sweet potatoes, and then topped.

Step 4: In another bowl, combine the oats, flour, brown sugar, butter and salt.

Step 5: Top the sweet potatoes with the apple mixture.

Step 6: Next, top the apple mixture with the crisp topping. Bake for 25-30 minutes or until golden brown. Serve with vegan yogurt or coconut cream, if desired.

Expert Tips

You can serve them as is for a personal sized dessert, or top them off with a little yogurt (dairy free, if needed) or coconut cream instead. I personally eat mine with a fork and knife, but you can totally get at these savage style like my hubby did and just pick it up like a taco LOL.

Since you are keeping the skins on the sweet potatoes, be sure to give them a good scrub to get rid of any dirt. Run it under cold water and brush them with a vegetable brush to be extra thorough.

Golden Delicious, Granny Smith, Jonagold, or Honeycrisp are great options for the crisp as they hold up well to baking.

You can use a large spoon or an ice cream scoop to scoop the insides out of the sweet potatoes.

Recipe FAQs

Can I swap sweet potatoes for yams?

I would suggest not swapping for yams. Sweet potatoes are more moist and sweet.

What type of sweet potatoes should I use?

There are a variety of sweet potatoes. We love using Jewel Sweet Potatoes or Garnet Yams.

Can I use regular butter?

Yup – if you aren’t making this vegan, feel free to use regular butter.

What type of oats should I use?

We use whole rolled oats. Do not use quick oats or steel cut oats as it won’t work as well.

A stuffed sweet potato with vegan apple crisp on a grey plate topped with vegan cream.

More Recipes You May Like

Want more desserts? Try these ones from the blog!

  • CHOCOLATE CUPS WITH CHIA JAM
  • BEST NO BAKE BROWNIES (VEGAN, GLUTEN FREE, HEALTHY)
  • VEGAN BUTTER TARTS
  • LEMON RASPBERRY TRIFLE

Now loves, tell me – what dish elicits the best food memories for you?

Close up of sweet potato stuffed with apple crisp topped with a vegan cream on a grey plate.
Print Recipe
5 from 2 votes

Apple Crisp Recipe with Sweet Potatoes | Vegan Dessert

These Sweet Potato Apple Crisp Recipe makes the perfect gluten free healthy dessert for an easy weeknight treat or a holiday dessert the whole family is going to love.
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Main, Main Dish, Dinner, Main Course
Cuisine: American
Diet: Vegan, Gluten Free
Servings: 8 people
Calories: 228kcal
Author: Abbey Sharp

Ingredients

Apple Filling:

  • 4 sweet potatoes pricked
  • 4 sweet apples finely diced
  • 1 tbsp lemon juice
  • 1 1/2 tbsp tapioca or cornstarch
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract

Crisp Topping:

  • 1 cup rolled oats gluten free, if needed
  • 1/2 cup gluten free flour
  • 3 tbsp brown sugar
  • 1/2 cup vegan butter
  • Pinch of salt

Instructions

  • Preheat oven to 450 F and place the sweet potatoes on a baking tray. Bake until very tender and soft, about an hour. Remove from the oven, cut in half and scoop out the insides, leaving behind a few millimeters of sweet potato around the edges. Set aside for a side dish or smoothie.
  • Reduce the oven temperature to 375 F.
  • In a bowl, combine the apples, lemon juice, cornstarch, cinnamon and vanilla. Place the sweet potato jackets onto a baking sheet and stuff the sweet potato jackets with the apple mixture.
  • In another bowl, combine the oats, flour, brown sugar, butter and salt. Top the sweet potatoes with the apple mixture then top the apple mixture with the crisp topping.
  • Bake for 25-30 minutes or until golden brown.
  • Serve with vegan yogurt or coconut cream, if desired.

Notes

  • You can serve them as is for a personal sized dessert, or top them off with a little yogurt (dairy free, if needed) or coconut cream instead.
  • Be sure to give the sweet potatoes a good scrub to get rid of any dirt. Run it under cold water and brush them with a vegetable brush to be extra thorough.
  • Golden Delicious, Granny Smith, Jonagold, or Honeycrisp are great options for the crisp as they hold up well to baking.

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 129mg | Potassium: 262mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9760IU | Vitamin C: 2.3mg | Calcium: 35mg | Iron: 1.1mg

Have you tried making this Sweet Potato Apple Crisp yet? Leave me a comment below with your thoughts!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 11, 2024. Published July 17, 2024 By Abbey Sharp 47 Comments

Getting the Perfect Bikini Body | The No-Diet Approach to the Bikini Body Mentality

A small glass bowl of berries.

DISCLAIMER: This post was developed in sponsored partnership with Elextrolux/Frigidaire, however, as always, all opinions are genuine.

In this bikini body guide, I compiled my top 10 Healthy Eating Tips to help you rock that perfect bikini body mentality this summer.

Aside from me encouraging you to slip into your teeny weeny yellow polka dot bikini, you don’t really need my advice for how to get a perfect bikini body (I’ve already told you that EVERY body is a bikini body here so check this out). I believe that having a perfect bikini body is more of a mentality, then it is any kind of aesthetic body weight or size and that’s where I come into play. It’s all about feeling your most confident, happiest, healthiest self- not the size of the two-piece you wear.

The Bikini Body Mentality Means Feeling Your Best All Summer Long

Follow this bikini body guide to get into the perfect bikini body mentality this summer!

1. Get Enough Sleep

A pug laying down with his eyes closed.

Summer is going to get busy. In addition to your normal work routine, you’ve likely got weekend weddings, getaways, BBQ’s and family get togethers. The last thing you need is to get run down and cranky. Not only does it suck being a groggy Debbie Downer, but skimping on sleep can result in increased inflammation in the skin and can exacerbate acne or psoriasis. They call it beauty sleep for a reason.  I also recently wrote about how your sleep patterns can influence your weight and food cravings, leaving you more susceptible to eating more BBQ ribs than what probably feels good to your body. I mean, I’m all for a good rib, but balancing it out with some watermelon or gazpacho will leave me feeling a little less crampy, bloated and full. All of these things together means you need to make sleep a priority so you can feel you’re most confident and energetic as we approach the busy, exciting months of Summer. Make a promise with yourself that you won’t skimp on shut eye, no matter how hectic things get – aiming for around 6-8 hours each night.

2. Try a New Work-Out

A person standing on top of a mountain.

The weather is warming up, the snow is gone, now is the time to get out and find a new, fun activity. Don’t force yourself into a work-out routine with the sole goal that you need to lose weight. Doing exercise you hate often can result in the opposite of your intended effect- yes, you can actually gain more weight (read more about this here). Instead, aim to find a fun new activity that you actually look forward to, and take weight loss out of your primary intentions. Maybe start weekend bike rides with your family, or give rowing a try, or maybe just try walking to work. We get so little time with the warm weather, now is your opportunity to enjoy it!

3. Plan & Prep Meals Ahead

Following the bikini body guide by stocking fridge with prepared foods.

I get it, we’re all busy, and sometimes making a meal feels like the last thing on your list. But most restaurant and fast food tends to be loaded with sodium, and I don’t know anyone who enjoys the feeling of a salt-induced bloat. On your day off, take some time to plan and prep your meals ahead for the week, leaving you more time to enjoy the warmer weather and longer nights. I generally use my Frigidaire Induction stove to quickly boil water for making big batches of quinoa, and rice, while baking a few pounds of chicken breasts in the oven.  I also store pre-cut baggies of veggies and fruit in my crisper with the PureAir Freshness Booster inside. The booster helps prolong the life of my ready-to-go snacks without any preservatives, so I have tasty, ready-to-go treats for throwing in my beach bag. Sharing with friends is optional, of course.

4. Don’t Cut Calories

A wooden board with measuring tape on top.

I know, every other bikini body guide right now is probably telling you to cut, cut, cut- but studies suggest that this can often actually back fire on you. Cutting too many calories in a frantic effort to drop some LBs can cause your metabolism to slow, and your body to start eating into your precious muscle mass. It can also interfere with our innate hunger cues and cause binges in a state of deprivation. Instead of cutting calories, simply try to focus on fibre and protein rich foods which are inherently more satiating, and then listen to your body for those early signs of hunger and satiety. Quality always wins over quantity in my books.

5. Eat More Fat

An overhead photo of a plate of salmon.

Again, I know. Doesn’t fat make you fat? Oh lord, celery could make you fat if you ate too much of it. While all fats (well, maybe aside from trans fats) are A-OK in moderation, most of us would do well to focus mainly on Omega 3s especially when we’re looking to feel our best. Omega 3 fatty acids have been shown to decrease skin inflammation which reduce the risk and impact of dermatitis, psoriasis and acne. They have also been shown to inhibit inflammation in the skin caused by UV radiation which may play a role in reducing the risk of skin cancer –  and that’s key for perfect bikini body weather! Also, while studies have focused more on fish oil supplements, there is some evidence to support the benefits of Omega 3s for fat loss and weight loss, as well. Honestly, though, that’s not at all why I eat it. Fish tastes amazing- and is surprisingly easy to cook especially at the Summer BBQ. Go for fattier fish like salmon, trout, sardines, tuna and mackerel to get your best Omega 3 bang for your buck.

6. Go Easy on the Adult Bevvies

A photo of two glasses of cocktails.

I hate all those spring break movies where all of these super ripped perfect bikini bodies are prancing around with margaritas in their hands all day. The reality is, too much alcohol is just never a good thing when it comes to feeling our best. Alcohol can cause bloating (especially if the drinks are sugary), dehydration and it also tends to reduce our inhibitions when we’re faced with a platter of chips and dip. And a hangover? Ugh. What a way to kill your bikini body confidence and buzz. No one has time for that. Now, I’m totally not saying you can’t have a little drinkie drink at your May 2-4 kick off party, but I suggest trying to be mindful and moderate in your drinking. For every alcoholic drink, try having at least two cups of plain water to help you flush out your system and prevent the not-so-sexy feeling bloat. You can also try lighting up your favourite cocktails like what I did with these recipes here. Either way, approach alcohol with a bit of moderation and you’re body and mind will thank you.

7. Portion Out Snacks

A small glass bowl of berries.

Snacks can be a great healthy way prevent you from getting too hangry between meals and binging by the time you get a chance to sit down again. But snacks can be both helpful or harmful, depending on how they’re done. First of all, never sit down with a big bag of snack food and expect you’ll be able to stop yourself at a mindful portion. It’s possible if you have an amazingly strong relationship with food, but more often than not, you lose track. Second, plan to get hungry and need a snack so that you’re not stuck with whatever vending machine or convenience store treats you can quickly find. I always portion out a bunch of healthy snacks at the beginning of the week – from baggies of nuts, to sliced veggies, to yogurt parfaits and apple almond sandwiches – and then make them available so you can grab them before you leave the house. Because let’s be honest, a hangry bikini body at the beach is NOT a happy bikini body.

8. Make Veggies the Star of the Plate

Overhead image of a bowl of spiralized pad thai as part of the bikini body guide.

So I am definitely not a vegetarian. I love a rare steak as much as an Atkins or Paleo– enthusiast, but boosting your daily vegetables is essential in my bikini body guide.  With the warm weather finally on our doorstep, now is the time to sneak in some extra in-season veg. Rather than swearing off meat or carbs, change your perspective of a meal by placing vegetables at the apex of the plate, and using starches, grains and meat more as your accompanying side dishes or “garnishes”. Vegetables are not only super low calorie but they are loaded with fibre, which can help keep things moving along to reduce bloating, constipation and gas. And we all know that a gassy bikini body is never good times. I love using my spiralizer tool to help me boost the fibre-rich vegetable content in my meals, like in my Zucchini Pasta Carbonara, Vegetable Noodle Pad Thai and “Spaghetti” and (Bean) Meatballs.

9. Up Your Water

Water coming out of multiple spouts.

This one goes hand in hand with the balanced boozing tip, but I can’t get through a bikini body guide without talking about water. Water is key to preventing uncomfortable bloating and constipation, managing your weight, keeping you feeling motivated and energized, boosting your mood, reducing headaches and much more. While the amount of water you need varies depending on your activity level, climate and body size, a general rule of thumb is to aim for 8-10 cups each day and to never let yourself too feel thirsty. Watch for early signs of dehydration like dry mouth and concentrated pee, and keep a bottle of filtered water near by at all times for sipping.

10. Forget Perfect Bikini Body Standards

Photo of a black bikini to wear when you follow the bikini body guide.

As previously alluded, any body is a perfect bikini body assuming it’s in a bikini. With the upcoming warm weather ahead, focus less on getting some unrealistic short term 6-pack, and more on the healthy behaviours that are going to feel best to that awesome bikini body of yours. No matter what your bikini body looks like, it will look a heck of a lot better when you’re feeling great, energized, confident and happy. This is so much more important than having a thigh gap (ugh- why is that even a thing?)

More Blog Posts You Might Like

If you liked this bikini body guide, read these next:

  • No Diet Plans & Rules | Healthy Eating Tips from Dietitians
  • Intuitive Eating and Weight Loss? | Sustainable Gentle Nutrition Tips
  • Body Shaming and Dinner Table Shaming (Best Tips to Help Combat)
  • Wellness Tips and Mistakes to Avoid from a Registered Dietitian

Did this post change your mind on the perfect bikini body? How do you plan on rocking the bikini body mentality this summer? Let me know!

Disclaimer: This post was developed in paid partnership with Electrolux/Frigidaire, however, as always, all opinions are genuine.

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 14, 2024. Published July 15, 2024 By Abbey Sharp Leave a Comment

Air Fryer Tofu Recipe | Easy Vegan Recipe

birds eye view close up of tofu in a bowl

This healthy air fryer tofu recipe with an easy hoisin maple marinade and glaze tastes like take-out but actually uses very little oil and no cornstarch or flour!

Birds eye view of air fryer tofu.

I was never a tofu lover until I started to order tofu dishes from my local Chinese restaurant on Uber Eats. I don’t know about you but I love a good crispy fried tofu coated in a sweet and salty sauce. So when I got my air-fryer, I decided I wanted to find a way to make a really flavourful crispy tofu recipe with less fat and also without the need to use cornstarch, flour or another starchy-coating to make it crispy. This marinated healthy air fryer tofu recipe has since become a staple in my family’s repertoire.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

Not only is this air fryer tofu recipe ncredibly tasty and NOT boring, here are a few more reasons why I love this recipe:

  • High protein
  • Easy to prepare
  • Plant-based
  • Family friendly
  • Crispy without excess oil

Key Ingredients

Flat lay image of portioned recipe ingredients.

Let’s be real- tofu doesn’t really taste like a whole lot. So It’s important you have lots of flavourful ingredients in the marinade to make it worth eating.

Extra Firm Tofu – I prefer to use extra firm for this recipe as it crisps up better than other tofu varieties

Tamari– You can use tamari or soy sauce, but I do prefer to use a low sodium variety of either so you can control the salt.

Maple syrup – I love maple syrup’s flavour, but you can use honey (if you’re not vegan), or brown sugar.

Seasoned rice vinegar– Seasoned rice vinegar has a bit more flavour than regular rice vinegar, so that’s what I always have on hand. But feel free to use regular rice vinegar if that’s what you have.

Toasted sesame oil – Toasted sesame oil has a deeper umami roasted flavour, but again, you can totally use regular sesame oil.

Hoisin sauce – Hoisin sauce is made of mashed toasted soybeans plus vinegar, sugar and other seasonings. It’s salty and sweet and super thick and delicious. Some do have wheat ingredients, so if you’re gluten free, make sure to choose a gluten free option.

Aromatics (garlic, ginger, green onions) – These three ingredients are key for adding lots of big bold flavour.

How to Make This Recipe

Three side by side images showing how to prepare air fryer tofu.

Step 1: Press the moisture out of the tofu by layering paper towel or kitchen towel onto a baking sheet, adding the tofu cubes, topping it with more towel and adding heavy items. Allow to sit for at least 30 minutes.

Step 2: Mix together the tamari, maple, vinegar, sesame oil, hoisin, garlic, ginger and onions and add to a reusable bag along with the pressed tofu. Allow to marinate for at least an hour, but ideally up to 4.

Step 3: Remove the tofu and pat dry. Add the oil to the air fryer and set it for 20 minutes at 400 F. Add the tofu and allow it to cook until crispy. Meanwhile, in a small bowl, mix together the residual 1 tablespoon each of maple syrup and hoisin. When the tofu is finished, toss with the maple hoisin mixture and enjoy!

Expert Tips

There are two critical steps to getting really crispy tofu in the air fryer. You will want to make sure you press your tofu really well – that means using towels or paper towels and putting heavy items on top to allow some of that moisture out. Then after it’s been marinated, you’ll want to pat the tofu dry so that it is flavourful, but not super wet.

Baking Instructions

Yes, to cook in the oven, preheat oven to 425 F. Place the marinated and dried tofu on a baking sheet and bake for 30 minutes, flipping half way through. If you want the tofu extra crispy, you can broil for 2-3 minutes at the end then toss with the maple and hoisin mixture.

Grilling Instructions

If you want to grill your tofu, preheat grill to medium heat. Cook the dried tofu until grill marks appear on each side, about 5 minutes per side.  Then toss with the maple mixture.

Pan-frying Instructions

If you want to pan-fry instead of air-fry, heat a tablespoon of olive oil, or canola oil to a large cast-iron or nonstick skillet over medium high eat. Add the dried tofu to the hot pan and cook on each side for 4 minutes until golden brown. Then again, toss with the maple mixture.

Recipe FAQs

Is this tofu gluten free?

It is actually naturally gluten free if you use a gluten free tamari and hoisin sauce. There is no cornstarch, flour or other starches in this recipe so it has a nice light texture.

Is this allergy friendly?

Assuming your school doesn’t have any rules about soy, then of course, this is completely nut free and safe for school.

Is this kid friendly?

I think tofu is a great food for kids. Not only is it rich in protein and iron, but it’s also pretty mild in flavour and very versatile. My kiddo loves this tofu because it’s sweet and easy to eat!

What can I have on the side?

I think this tofu would be best as part of a stir-fry or bowl. I would likely serve it on top of some rice or rice noodles, along with some stir-fried vegetables as well. Alternatively, a Brussels sprout salad with panko would be AMAZING as a beautiful side dish! 

How long will this last in the fridge?

I recommend trying to consume this within 3 days of preparing. It won’t say as crispy if you reheat in the microwave, but if you want to reheat this in the oven at 425 F for 10 minutes, it will crisp back up.

birds eye view close up of air fryer tofu in a bowl.

More Recipes You Might Like

  • The Best Tofu Marinade 
  • Vegan Tofu French Toast 
  • Crispy Baked Buffalo Tofu Sticks 
  • Tofu Tacos with Peanut Sauce 
  • Baked Tofu Nuggets (Vegan)

What are some of your go-to ways to serve tofu? Have you tried this air fryer tofu recipe yet? Let me know if in the comments!

birds eye view close up of tofu in a bowl
Print Recipe
5 from 1 vote

Healthy Air Fryer Tofu Recipe

This healthy air fryer tofu recipe with an easy hoisin maple marinade and glaze tastes like take-out but actually uses very little oil and no cornstarch or flour!
Prep Time1 hour hr
Cook Time20 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, American
Servings: 4
Calories: 163kcal
Author: Abbey Sharp

Ingredients

  • 350 g extra firm tofu cut into cubes
  • 2 tbsp low sodium tamari
  • 1 tbsp maple syrup
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp hoisin sauce
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 tbsp minced green onions
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp hoisin sauce

Instructions

  • Press the moisture out of the tofu by layering paper towel or kitchen towel onto a baking sheet, adding the tofu cubes, topping it with more towel and adding heavy items. Allow to sit for at least 30 minutes.
  • Mix together the tamari, maple, vinegar, sesame oil, hoisin, garlic, ginger and onions and add to a reusable bag along with the pressed tofu. Allow to marinate for at least an hour, but ideally up to 4.
  • Remove the tofu and pat dry. Add the oil to the airfryer and set it for 20 minutes at 400 F. Add the tofu and allow it to cook until crispy.
  • Meanwhile, in a small bowl, mix together the residual 1 tablespoon each of maple syrup and hoisin. When the tofu is finished, toss with the maple hoisin mixture and enjoy!

Nutrition

Calories: 163kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 453mg | Potassium: 172mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Did you enjoy this air fryer tofu? Leave me a comment below with your thoughts!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 5, 2024. Published July 12, 2024 By Abbey Sharp 4 Comments

Vegan Cauliflower Wings with “Honey” Garlic Sauce

Overhead view of a white plate with "honey" garlic vegan cauliflower wings with a dipping sauce and some carrots and celery on the side.

A perfect combination of sweet, spicy, and sticky, these Vegan Cauliflower Wings with “Honey” Garlic Sauce is perfect for any occasion. Enjoy this recipe for game night, potlucks, or as a weeknight side-dish.

Overhead view of a white plate with "honey" garlic vegan cauliflower wings with a dipping sauce and some carrots and celery on the side.

Trust me when I say you’re going to want to double this recipe. These vegan cauliflower wings are tender on the inside, crispy on the outside, and they disappear fast whenever I put them out on the table. To kick this up a notch, I even have a homemade chipotle aioli that you can pair with the “wings.” It’s optional but very much recommended! You’re going to absolutely love these “wings”. It’s one of the tastiest ways to enjoy cauliflower.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

Whether you’re making this vegan cauliflower wings recipe for vegans or meat-eaters, everyone will be reaching for more. Need more reasons why this cauli-wings recipe works?

  • Made with pantry staples
  • Full of flavour
  • Works as a meal, a snack, or as an appetizer
  • Kids love it
  • Gluten free optional

Key Ingredients

Ingredients needed to make vegan cauliflower wings.

Cauliflower — We use a whole head of cauliflower for this vegan cauliflower wings recipe so get the largest one you can find! While you can use frozen cauliflower if you prefer, we highly recommend using fresh cauliflower to avoid having to thaw and dry them. Cauliflower is also a great source of B-vitamins and is high in fiber.

Seasoning — To give the wings a flavourful batter, we mix together cayenne pepper and garlic powder to the cornstarch and flour.

Maple syrup — Use real maple syrup when making the “honey” garlic sauce. Pancake syrup is made with corn syrup and maple flavouring whereas maple syrup is simply just maple tree sap.

Flour – We are using a regular whole wheat purpose flour, but you can totally experiment with what you have on hand.

How to Make This Recipe

Set of three photos showing raw cauliflower florets tossed in a batter, placed on a sheet pan to be baked, and a saucepan with the "honey" garlic sauce.

Step 1: In a large bowl combine the wet and dry ingredients. Whisk to form a thick batter before adding in the cauliflower florets.

Step 2: Transfer the cauliflower onto the prepared baking sheet, ensuring that there is about ½ inch space between the florets and bake for 20-25 minutes at 450F.

Step 3: Meanwhile, combine the “honey” garlic sauce ingredients and bring to a boil before adding in a cornstarch slurry.

Set of two photos showing a sheet pan with baked vegan cauliflower wings and the ingredients for a chipotle aioli.

Step 4: Once the cauliflower is baked, remove and let it cool. Transfer the par-baked cauliflower to a large bowl, pour about 1/2 cup of the honey garlic sauce. Add the cauliflower back to the tray and bake for another 20-25 minutes or until the edges become slightly dark. Remove from the oven, brush the remaining sauce, garnish with sesame seeds and scallions.

Step 5: To make the chipotle aioli, add raw cashews to a heat-safe bowl and cover with boiling water. Let it sit for about 30 minutes. Then, Carefully drain the cashews and blend along with the remaining ingredients and water. Blend till you have a smooth consistency.

Expert Tips

Make sure you aren’t pouring your cauliflower into the tray, along with excessive batter. Extra batter will make your vegan cauliflower wings soggy and stick to the parchment paper.

If you’d like to use frozen cauliflower, be sure to let it thaw completely so they cook evenly, and then pat the florets dry if they are damp.

Did you open a new can of chipotles to make the aioli and you’re not sure what to do with the rest? You can freeze them in an ice cube tray and thaw them as needed!

Recipe FAQs

How do I make these vegan cauliflower wings gluten-free?

The soy sauce can be substituted with liquid aminos or tamari. You’ll also have to swap the flour for a gluten-free flour.

Can I make this ahead of time?

For the best-tasting cauli-wings, you should enjoy these immediately after you’ve made them. However, you can make components of this vegan cauliflower wings ahead of time. For example, you can prepare the batter, “honey” garlic sauce, and chipotle aioli ahead of time and assemble the “wings” the day of.

What about leftovers? Are they still good?

These wings are definitely best enjoyed right away but if you have leftovers, you can store them in an airtight container. To reheat, I suggest using an air fryer or placing them in a single layer on a sheet pan and baking them til they’re warm. These way they don’t get soggy.

Overhead view of a plate with a handful of vegan cauliflower wings, dip, and vegetables.

More Recipes You Might Like

If you loved these vegan cauliflower wings, then you are going to love more of our favourite cauliflower recipes on the blog!

  • Buffalo Pasta Salad with Cauliflower
  • Cauliflower Rice Casserole with Chicken and Broccoli
  • Orange Chicken and Cauliflower (Instant Pot Recipe)
  • Walnut Tacos with Cauliflower and Beets
  • Cauliflower Tater Tots

Have you tried cauli-wings like this vegan cauliflower wings before? Let me know your thoughts down in the comments below!

Overhead view of a white plate with "honey" garlic vegan cauliflower wings with a dipping sauce and some carrots and celery on the side.
Print Recipe
5 from 5 votes

Vegan Cauliflower Wings with “Honey” Garlic Sauce

A perfect combination of sweet, spicy, and sticky, these Vegan Cauliflower Wings with “Honey” Garlic Sauce is perfect for any occasion. From game night, potlucks, or just as a weeknight dinner, you’ll love how delicious these vegan “wings” are.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course, Side Dish, Appetizer
Cuisine: American
Diet: Vegan
Servings: 4 servings
Author: Abbey Sharp

Ingredients

For the Cauliflower Wings

  • 1 large head cauliflower cut into florets
  • 1 cup all purpose whole wheat flour
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 tablespoon sesame oil
  • 1 to 11/2 cup water

For the Honey Garlic Sauce

  • ½ cup soy sauce or tamari
  • ¼ cup maple syrup
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 2 inch piece ginger minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 2 teaspoon cornstarch
  • ¼ cup water
  • Sesame seeds and scallions for garnish optional

For the Chipotle Aioli

  • 1 clove garlic
  • ½ cup cashew soaked in warm water for about 10 minutes
  • 2 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2-3 chipotle peppers in adobo sauce
  • ¼ teaspoon cumin powder
  • 2 tablespoon olive oil
  • ½ cup water
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 450. Line 2 baking sheet with parchment paper.
  • In a large bowl add all of the dry ingredients, all purpose whole wheat flour, cornstarch, salt, cayenne pepper and garlic powder. Then add in the wet ingredients – 1 cup water and sesame oil. Whisk to form a thick batter. The batter should be thick enough to cling to the cauliflower, if it is too thick add a bit of water, tablespoon at a time, till it is the right consistency.
  • Drop the cauliflower florets into the batter, stir until the pieces are coated. Transfer the cauliflower onto the prepared baking sheet, ensure that there is about ½ inch space between the florets. Bake for 20-25 minutes.
  • While the cauliflower is baking, prepare the sauce. In a small saucepan combine soy sauce, maple syrup, sesame oil, garlic, ginger, rice vinegar and sriracha. Bring the sauce to a boil over medium heat. Mix cornstarch in the water and add this cornstarch slurry to the sauce and continue to boil for 5 minutes until the sauce is thick and glossy. Take off heat.
  • Once the cauliflower is baked, remove and let it cool. Transfer the par baked cauliflower to a large bowl, pour about 1/2 cup of the honey garlic sauce. Toss to thoroughly coat the cauliflower.
  • Arrange the cauliflower once again on the tray and bake for another 20-25 minutes or until the edges become slightly dark. Remove from the oven, brush the remaining sauce, garnish with sesame seeds and scallions, and serve with the creamy chipotle aioli.

For the Chipotle Aioli:

  • Add raw cashews to a heat safe bowl and cover with boiling water. Let it sit for about 30 minutes.
  • Carefully drain the cashews and add to a high speed blender along with the remaining ingredients and water. Blend till you have a smooth consistency.

Notes

  • Make sure you aren’t pouring your cauliflower into the tray, along with the excessive batter. Extra batter will make your vegan cauliflower wings soggy and stick to the parchment paper.
  • If you’d like to use frozen cauliflower, be sure to let it thaw completely so they cook evenly, and then pat the florets dry if they are damp.
  • Did you open a new can of chipotles to make the aioli and you’re not sure what to do with the rest? You can freeze them in an ice cube tray and thaw them as needed!
  • The calorie estimated does not include the chipotle aioli. 
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 18, 2024. Published July 10, 2024 By Abbey Sharp 29 Comments

What are Orthorexia Nervosa Symptoms? From Eating Clean to Eating Disorder

orthorexia eating disorders

I discuss orthorexia nervosa symptoms, how clean eating and social media can perpetuate orthorexia eating disorders, and my own personal struggle story about the disease.

birds eye view of assortment of food on a table

I honestly think most new years resolutions are total BS, but this year I decided to resolve to be more open and brave. I have spent the last 10 years really growing into my professional and personal skin, and I’m ready to reflect on that process. I recently told you all about the realization I have come to about food blogging and letting “social” media take the real social out of my life. I’m not good at admitting when I know I’ve done something wrong, especially when I’ve done it for so long but it felt good to let you all in on what I’ve learned in the process of becoming a professional blogger while trying to nurture real relationships. Today I wanted to talk about another real issue that I’m seeing become a bigger and bigger issue – orthorexia eating disorders and orthorexia nervosa symptoms. While it’s not totally new, we’ve been hearing about orthorexia symptoms a lot more recently related to our society’s current obsession with eating clean. You may also remember reading about a pretty well-respected food blogger called The Blonde Vegan (now the Balanced Blonde) who came out as suffering from orthorexia symptoms, made a vow to change her strict vegan diet, and experienced a massive backlash from her followers.

What is Orthorexia Nervosa?

The term orthorexia was coined in 1996 by Dr. Steven Bratman to describe people obsessed with “righteous eating”. It’s different than other more familiar eating disorders like anorexia and bulimia thanks to its different motivations. While anorexic and bulimic patients’ main concern is losing weight and being “skinny”, orthorexics are obsessed with the perceived healthiness or “purity” of the food itself. It’s a quality thing, not necessarily a quantity issue. While health is usually the main motivation, there are often other underlying motivations as well like a need to be in control, wanting to be thin, improving self-esteem, searching for spirituality through food, and using food to create an identity. People who are suffering from orthorexia nervosa symptoms often have their own set of rules about what they will and will not eat, but it isn’t related to a desire to lose weight, even though they often do lose weight. Orthorexia and orthorexia symptoms are not officially recognized in the DSM-5 like anorexia or bulimia nervosa, but can have similar long-term dangerous physical and psychological effects.

How Social Media Fuels Orthorexia Nervosa Symptoms

Try scrolling through Instagram, or browsing your favourite blogs, you’ll likely find lots of  #fitspo for your #cleaneating, #cleansing and #detoxing endeavours. From photos of green kale detox smoothies to recipes for gluten free pizzas to articles on why GMOs are causing cancer (side note- they’re not), there is plenty of resources online to get you hooked on some sort of ultra-“healthy” diet prescription. Honestly, there are a lot of prominent food bloggers out there (I’m looking at your FoodBabe) whose sole mission seems to be promoting fear around food disguised as a right to knowledge. Where in my parents age, food was simply nourishment and pleasure, today it’s a heck of a lot more complicated. For many, it has become the desperate answer for various ailments, diseases and symptoms. For others, it is a marker of identity and spirituality. For example, there is a persistent notion that if you eat “clean” food (however that is defined), then you yourself will be clean, saintly, and chaste. If you eat “bad” or “toxic” food, than you innately are bad, defiled, and dirty. There’s also an unpleasant sense of superiority radiating through the narratives of dietary restraint that helps those struggling with identity. Assigning this moral weight to oneself in relation to what they eat is one of the common orthorexia nervosa symptoms.

A cup of green juice.

Now, you may be thinking. So what’s so bad about wanting to eat healthy? Aren’t you a dietitian, shouldn’t you be promoting this kind of behaviour? Yes, of course, it’s my job to promote a healthy lifestyle that includes nourishing food. But an orthorexic diet itself isn’t the likely problem- it’s the mentality and orthorexia symptoms behind it. It’s very easy for a desire to eat “good” foods all the time to go “bad” really quick. This is apparently particularly true in my profession where early research suggests that nutrition students have higher rates of disordered eating than other academic disciplines (here, here, here), and that dietitians may be at particularly high risk for developing Orthorexia nervosa symptoms due to the nature of their work and enhanced knowledge (here, here, here).

Case in point- my own experience with orthorexia and orthorexia symptoms.

My Orthorexia Eating Disorder Story

I have been fighting with myself over writing this piece and telling this story for almost as long as I have been blogging. But in the theme of new year, I thought it was time. After high school, I moved from Peterborough to Toronto with my family and admittedly, became pretty lonely and bored without my friends. Troubled by persistent stomachaches I had ignored all throughout my youth, I went to a naturopathic doctor who told me I was allergic to sugar. Not just the refined white stuff you put in your coffee, I’m talking like natural sugars too found in dairy, fruit, and like, everything. So I decided to cut it out.

Obviously, I felt pretty damn good at first. Eating no sugar meant eating less processed foods and refined carbs, and more fresh vegetables. This obviously meant I had to learn how to cook from scratch (since most prepared foods were on the no-no list) and like any classic Type A girl, I went all out. I read every cookbook and magazine on “clean” eating I could find which soon taught me that not only were sugar and alcohol bad, so was fat and salt, too! My diet quickly became a bowl of raw or steamed vegetables with lemon juice (no oil or salt), lean poultry, fish, beans and sometimes some high fibre whole grains and fat free dairy when I needed the carbs.

Orthorexia Nervosa Symptoms: Psychological Torment

This is really the definition of orthorexia nervosa symptoms. For those who looked at the foods I just listed and thought, “well, what’s wrong with that?”, it’s important to note a distinguishing feature of orthorexia symptoms. It takes over your life. We have heard a million narratives from famous health “gurus” and bloggers about restricting food as a way to try to manage diseases or symptoms without using medication. Sure, drugs never seem like a fun option, but medical intervention is all about a risk and benefit analysis. Sometimes taking medication allow you to continue living your life freely, while a strict diet that precludes you from various social situations and imprisons you in your own guilt, does not.

Eating clean, following the arbitrarily set “rules”, avoiding certain ingredients, and not trusting others to prepare your food is what makes orthorexia a disorder and not just a balanced healthy diet. There’s nothing balanced about it. Every day I lived with orthorexia nervosa symptoms, the leash would just get shorter, and the rules would become more stringent. If I were to “slip up” and accidently eat yogurt with added sugar, I would feel horrible about myself. That’s… um, not normal.  This translates to pretty much never being able to comfortably dine out without serious anxiety about how food is prepared. It means not eating with friends or loved ones unless they always want to eat the food that abides by your rules. It means constantly worrying about where you will be when it’s time for your next carefully calculated meal. It means consistently looking at labels, reading menus, and asking questions. It means feeling immense guilt and shame if you accidently break the rules. It means that your meal is just sustenance, it’s no longer something to find pleasure in. It pretty much takes the life out of you, and drains you of any energy that could be used for loving and interacting with others. Food should bring us together, not tear is apart.

A cartoon image of a woman on a road with the sign \"Please Do Not Feed.\"

Orthorexia Nervosa Symptoms: Nutritional Deficiencies

While each orthorexic sufferer sets their own “rules” to live by, they also determine their own risk for nutritional deficiencies. Some may choose only to eat a raw vegan diet, while others swear off sugar, dairy, gluten and animal products. Regardless, whenever you have a narrow-minded relationship with food built on repetition and routine, you run a very serious risk of deficiencies from all of the foods you’re cutting out.

Orthorexia Nervosa Symptoms: Weight Loss

Here’s the thing. I never wanted to lose weight. Unlike with anorexia, my start goal, mid goal, and end goal was NEVER to get skinny. In fact, I was desperate to gain weight throughout my entire struggle with orthorexia symptoms, even seeking help from a Registered Dietitian. But weight loss can and often is a dangerous side effect. I probably dropped about 30 lbs at my lowest on my already small frame, which, in retrospect, is really scary. I would say it was largely because eating became so boring that I pretty much lost all pleasure in the act, so I naturally started to eat less. It was also linked to my need to control something, and deciding what I would or wouldn’t eat was satisfying in that sense. Finally, while I hated being skinny, I was also a bit scared to let go of what I saw as an integral part of my identity.

Looking back, I wonder if I would have fallen that far in the hole if it wasn’t for our society’s obsession with weight loss. While I was slowly losing weight at the beginning of my decline, everyone told me I looked great in response to a little weight lost. People would compliment me on my commitment to healthy eating because to them it looked like I was clearly doing something great for my body. Even though I wasn’t trying to lose weight or get “skinny”, those compliments confirmed in my mind that my strict clean eating routine was a good thing to do. While this scenario is even more common and problematic with patients suffering from anorexia or bulimia, I just wanted to point out that even when weight loss isn’t a goal, commenting about the impact of people’s dietary changes’ on their bodies can have detrimental effects. You can’t judge a book by its cover. What looks healthy could actually be the furthest thing from it.

A person in a pair of large pants showing weight loss.

Other Serious Physical Health Issues with Orthorexia Nervosa Symptoms

Like anorexia, or bulimia, the physical implications of an eating disorder are huge. With prolonged restriction (caloric and/or nutrient), a wide range of symptoms are common. Outcomes range from osteoporosis, to abnormally low blood pressure, to severe dehydration, muscle loss, hair loss, and kidney failure. Death is another real threat as the heart muscle essentially wastes away. While research on this is still in its infancy considering our early understanding of the disease, there have been documented case studies (here, here, here, here) of fatal and near-fatal outcomes.

How I Quieted My Orthorexic Thoughts & Behaviours

Suffering from an eating disorder can be a bit like an addiction, but unlike being addicted to smoking or alcohol, you can’t just cut food out of your life. Getting better has to start with some reflexivity on your part, and a willingness to let go of your control over food. Ironically, food is likely in control of you. We’ve got to take that back in a positive way.

For me, my blog had a huge impact on getting out of the orthorexic mindset. Upon launching my blog (which at the time was very much restaurant-review based), I had to make a decision. How could I dine at different restaurants, hang out at fun food events and live to write about it while still maintaining this need to control everything on my plate? On a scale from 1 to 10 on the food control scale, being a food blogger requires a commitment to giving 0 fucks about what you’re served. I guess I went the “cold turkey” route because I just threw myself in and threw those fucks out. Through the excitement of food blogging, I found the strength to let the control go and I taught myself how to listen to my body and nourish it accordingly. Mindful eating means paying attention to your innate hunger and satiety cues rather than eating according to a predetermined schedule or set of rules. It means honouring your body’s needs, finding pleasure in food, letting go of dos and donts, and not feeling guilty for your choices. So how do we find that perfect sweet spot between eating healthy and developing an obsession with healthy eating? Maybe the key is to omit the need for perfection in anything at all. Enjoy the treats your body, mind and soul craves- just enough to promote pleasure, but never so little to feel deprived. Find physical activity you actually enjoy- that makes your body feel stronger, more alive, and buzzing with energy. Stop dichotomizing food as good and bad, allowing yourself to discover your inner preferences and needs that aren’t prefaced on an arbitrary belief system. And learn to love your body for everything amazing that it is. It may have grown a baby. It may have carried you through a half marathon. It may have done 3 loads of laundry today. Whatever it does, it’s pretty bad ass for doing what it does, and it really deserves your respect, love and admiration.

Likewise, my new love of food is not one of obsession and distrust, but one of true respect. It is an open, flexible, caring relationship that has fueled me emotionally and physically every day. That doesn’t mean it’s easy sailing from here. I’m now hyper aware and sensitive to “clean eating” guilt-talk around food. I sometimes even lash out when I hear a critical comment about a “bad” food on my own or someone else’s plate because for fucks sake, no one knows how to nourish their own body but themselves! GRRR…. Don’t get me worked up. Maybe one day it all will become white noise, but until then, I’m pretty proud of where I stand and the strong relationship with food that I’ve built.

A plate of salad.

Are You Suffering from Orthorexia Nervosa Symptoms?

While this is not a conclusive diagnostic tool, here are some questions from Mirasol.net to ask yourself:

  • Do you spend more than 3 hours a day thinking about healthy foods?
  • When you eat the way you’re supposed to, do you feel in total control?
  • Are you planning tomorrow’s menu today?
  • Has the quality of your life decreased as the quality of your diet increased?
  • Have you become stricter with yourself?
  • Does your self-esteem get a boost from eating healthy?
  • Do you look down on others who don’t eat this way?
  • Do you skip foods you once enjoyed in order to eat the “right” foods?
  • Does your diet make it difficult for you to eat anywhere but at home, distancing yourself from family and friends?
  • Do you feel guilt or self-loathing when you stray from your diet?

If yes was answered to two or more questions regarding orthorexia symptoms, I strongly recommend speaking to a Clinical Psychologist who may be able to help you get to the root of your distrust of food. Common treatments include cognitive behavioural therapy (CBT), dialectical behavioural therapy (DBT), anti-anxiety medications, and neurofeedback. I also recommend speaking to a Registered Dietitian who specializes in mindful eating or eating disorders.

Do you or someone you know suffer from orthorexia nervosa symptoms? Leave me a note about your experience – I would love to hear what has helped you regain your trust of food!

More Blog Posts You Might Like

  • CONSEQUENCES OF EATING DISORDERS FOR YOUR DIGESTION AND GUT HEALTH
  • WHY ARE EATING DISORDERS LIKE ANOREXIA AND ORTHOREXIA MORE COMMON AMONG NUTRITION STUDENTS?
  • WILL INTUITIVE EATING HELP ME LOSE WEIGHT AND OTHER COMMON FAQ
  • INTUITIVE EATING PRINCIPLES | HOW TO REJECT THE DIET MENTALITY
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 5, 2024. Published July 8, 2024 By Abbey Sharp 10 Comments

Frozen Mini S’mores Cupcakes Recipe | Vegan Summer Dessert!

Hand holding a s'mores cupcake.

My Mini Frozen S’mores Cupcakes recipe is made of nice cream, a vegan summer dessert that the whole family will love!

S'mores cupcakes on a wooden plate.

National S’mores Day just passed so to celebrate I’ve decided to dig DEEP into my little bag of culinary tricks (and treats) and present to you my new obsession – this mini frozen s’mores cupcakes recipe. YAAAAS – you read that right.

This s’mores cupcakes recipe has a delicious no bake crust, nice cream in the middle, and topped with marshmallows, chocolate and graham cracker crumbles. What’s not to love?

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

  • Cooling and refreshing for summer
  • No bake recipe
  • Sweetened with fruit
  • Loved by kids and adults
  • 100% plant-based

Key Ingredients

Graham crackers. Although some graham crackers are marketed as “honey graham”, they don’t always have honey. I was surprised to see how many of the leader brands actually were vegan!

Dates. These are sticky and sweet, making them perfect for the base of this s’mores cupcakes recipe. Make sure you remove all the pits.

Frozen banana. If you haven’t made nice cream before, let me tell you: blending frozen banana together yields a creamy, lightly sweet product that is SO refreshing in the heat.

Coconut cream. You can buy this separately or store a full fat canned coconut milk in the fridge. The coconut cream is the thick part at the top that separates.

Vegan marshmallows. Most marshmallows are not vegan due to gelatin, so look for a plant-based brand.

Vegan dark chocolate. Essential for this s’mores cupcakes recipe. Choose your favourite kind of chocolate, it all gets melted down anyway.

How To Make This Recipe

Step 1: In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.

Step 2: Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.

Step 3: Top with coconut cream and place in the freezer for at least 30 minutes.

Step 4: Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.

Step 5: Drizzle with dark chocolate before serving and enjoy!

Expert Tips

NOW I have a theory that you can tell a lot about a person based on how they like their marshmallow toasted. Personally, I’m partial to a full on BURNT marshmallow that you have to lift the charred shell off to uncover the creamy gooey middle beneath. That might get to be a bit challenging when you’re trying not to melt the nice cream layer below, so a light toasting is generally advised with these vegan frozen s’mores cupcakes. I will save my burn techniques for the campfire.

Recipe FAQs

If I’m not vegan can I use non-vegan ingredients?

Yes for sure. Regular graham crackers, chocolate and marshmallows will all work.

How long can these frozen s’mores cupcakes stay in the freezer.

I would guess up to 3 months, although we always go through them in less than a month.


Hand holding a s'mores cupcake.

More Recipes You Might Like

If you loved my mini frozen s’mores cupcakes, try these summer desserts too.

  • Banana Popsicles with Berries and Chocolate Shell
  • Watermelon Cake
  • Vegan Banoffee Pie Popsicles
  • Tofu Cheesecake with Oreos and Chocolate

What dessert recipes do you love for the summer? Have you tried my s’mores cupcakes recipe yet? Leave me a comment below if you enjoyed it!

These Mini Vegan Frozen S'mores Cupcakes made of nice cream make a portion-controlled healthy summer dessert that the whole family will love!
Print Recipe
5 from 2 votes

Mini Vegan Frozen S’mores Cupcakes

These Mini Vegan Frozen S’mores Cupcakes made of nice cream make a portion-controlled healthy summer dessert that the whole family will love!
Prep Time1 hour hr 10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 294kcal
Author: Abbey Sharp

Ingredients

Crust:

  • 1 cup roughly chopped vegan graham crackers about 4-5 sheets
  • 1 1/4 cup dates pitted and minced

Filling:

  • 2 cups frozen sliced banana
  • 2 tsp unsweetened cocoa powder
  • 2 tbsp coconut cream

Topping:

  • 2 cups coconut cream
  • 2 cups mini vegan marshmallows
  • 1/4 cup melted vegan dark chocolate
  • 1/4 cup vegan graham crackers crushed

Instructions

  • In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
  • Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
  • Top with coconut cream and place in the freezer for at least 30 minutes.
  • Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
  • Drizzle with dark chocolate before serving and enjoy!

Nutrition

Calories: 294kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 371mg | Fiber: 4g | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 3.4mg | Calcium: 22mg | Iron: 2.1mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 4, 2024. Published July 5, 2024 By Abbey Sharp 10 Comments

Grilled Sweet Potato Wedges with Vegan Avocado Lime Sauce

Plate with grilled sweet potatoes recipe with avocado lime sauce.

This grilled sweet potato recipe with creamy avocado lime sauce is the perfect summer appetizer, snack, or side dish for July 4th weekend!

Grilled sweet potato with avocado lime sauce.

If you’re looking for a healthy side dish to jazz up your summer BBQs or potlucks, you’re going to love this grilled sweet potato wedges recipe. With a creamy avocado lime sauce, it’ll be a hit among your company. I’m all about simplicity, and tossing a few sweet potatoes in olive oil and Tajin seasoning is exactly how I want to roll all summer long. They’re honestly delicious just as is and my son Big Boy E LOVES them. But I think it’s a proven fact that everyone loves to get saucy, and anything with avocado is a win.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

These grilled sweet potato wedges are a winner. Let me tell you why I love it:

  • Vegan
  • Gluten-free
  • High fibre (6g per serving!)
  • Perfect side dish or shareable
  • Full of colour and flavour

Key Ingredients

Sweet potato – This recipe uses 3 medium sized sweet potatoes cut into wedges.

Tajin – I first started using Tajin on what has now become my most popular recipe of all time, watermelon fries. It’s an amazing Mexican seasoning blend of lime, chili and salt that will blow your mind. I put it on pretty much everything but it’s particularly good on sweet fruit and veggies like these sweet potatoes.

Avocado – Avocado makes this sauce creamy, dreamy and full of healthy fats. Be sure to use ripe avos to get the creamniness we desire.

Cilantro – I LOVE cilantro, but I get if you’re not a cilantro person. So feel free to omit it or use another herb like parsley or basil.

Lime Juice – For a delicious citrus kick, of course. You can also use lemon juice if you don’t have limes.

Garlic – This sauce uses one clove, but add as much or little as you like. Interesting nutrition fact: garlic is a PREbiotic, meaning it’s good for your gut!

How To Make This Recipe

Grilled sweet potato with avocado lime sauce, with a tray of sweet potato wedges in the background.

Step One: Place the potatoes in a large saucepan and cover with water. Bring to a boil, cover and simmer for 4 minutes until crisp tender. Drain well and dry very well.

Step Two: Toss with olive oil and tajin.

Step Three: Grill over medium heat, covered, for 10 or so minutes or until tender with grill marks.

Step Four: To a blender, puree the avocado, garlic, lime, olive oil, cilantro, water and salt and pepper, to taste.

Step Five: Serve the sweet potato wedges topped with the avocado sauce and enjoy.

Expert Tips

The key to good grilled sweet potato wedges is to get a crisp outside and tender pillowy soft inside. The most reliable way to accomplish that is to parbboil them just a bit (making sure you pat them super dry) and then to grill them until you get amazing grill marks.

Recipe FAQs

How can I make the sauce higher protein?

If you’re not vegan, you can add some cottage cheese or Greek yogurt to boost the protein and calcium content. If you want to keep the sauce vegan, you can try adding in some soy yogurt, hemp hearts, or nutritional yeast for a cheesy flavour.

Is this recipe kid-friendly?

It sure is! There’s something about dipable foods that makes my little ones obsessed. These grilled sweet potato wedges are always a hit with them!

Can I roast the sweet potatoes if I don’t have a grill?

For sure! I would suggest sprinkling with a little cornstarch to help them crisp up in the oven. Try roasting at 425F for 15-20 minutes on each side. If you desire more crispiness, you can broil for 5 minutes.

Plate with grilled sweet potatoes recipe with avocado lime sauce.

More Recipes You Might Like

I love grilled recipes for the summer! Here are some more essentials in my books:

  • Vegan Sriracha Grilled Tofu and Pineapple Skewers
  • Vegan Grilled Cauliflower Steaks with Peach Romesco Sauce
  • Grilled Broccoli Carrot and Avocado Salad with Sesame Dressing
  • Grilled Marinated Chicken Breasts 5 Ways

What are your favourite recipes for summer weekends? Let me know if you try these grilled sweet potato wedges in the comments!

Plate with grilled sweet potatoes recipe with avocado lime sauce.
Print Recipe
5 from 4 votes

Grilled Sweet Potato Wedges with Vegan Avocado Lime Sauce

This grilled sweet potato wedges recipe with creamy avocado lime sauce is the perfect summer appetizer, snack, or side dish for July 4th weekend!
Prep Time10 minutes mins
Cook Time14 minutes mins
Total Time24 minutes mins
Course: Side Dish, Snack, Appetizer
Cuisine: Mexican, American
Servings: 6 people
Calories: 250kcal
Author: Abbey Sharp

Ingredients

Sweet Potatoes:

  • 3 sweet potatoes cut into 1/2 inch wedges
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Tajin or to taste

Avocado Lime Sauce:

  • 2 ripe avocados
  • 1 garlic clove minced
  • 1/4 cup lime juice
  • 2 tbsp extra virgin olive oil
  • 1/2 cup cilantro
  • 1/2 cup water
  • Salt and pepper to taste

Instructions

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil, cover and simmer for 4 minutes until crisp tender. Drain well and dry very well.
  • Toss with olive oil and tajin.
  • Grill over medium heat, covered, for 10 or so minutes or until tender with grill marks.
  • To a blender, puree the avocado, garlic, lime, olive oil, cilantro, water and salt and pepper, to taste.
  • Serve the sweet potato wedges topped with the avocado sauce and enjoy.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 45mg | Potassium: 563mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9460IU | Vitamin C: 11.8mg | Calcium: 28mg | Iron: 0.8mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated June 28, 2024. Published July 3, 2024 By Abbey Sharp 2 Comments

Toddler Summer Activities | Fun Things to Do at Home!

I share my suggestions for fun toddler summer activities to do at home to keep the kiddos occupied and active.

Abbey and her son cooking pancakes together as a fun toddler summer activity.

I (and I’m sure many other moms) often find myself trying to not only manage working from home, but also entertaining an active toddler or young child. Even though hubby and I try our best to tag team kid duties, adjusting to the realities of mom life and working from home more often has been a struggle. Especially in the summer, when they’re home from school.

I’m sure a lot of you can relate, so today I am sharing some indoor and outdoor activities I have been trialing over the past few weeks or so to keep my kids entertained and busy. These are great toddler summer activities or things you can implement for younger kids any time of year.

Fun Indoor Toddler Summer Activities to Do at Home

Get them in the Kitchen

My kiddos are still pretty young, so their ability to really be helpful in the kitchen with me is limited. However, I do try to get them involved when I can to get a head start on developing their food skill and food literacy. Recipe development is a big part of my job and requires me to spend a considerable amount of time in the kitchen. So lately we have been trying out different sensory activities with them. Whether it’s helping to stir batter in a bowl, squeeze honey onto a sauce, or throw a bag of frozen peas into a pot (this is their favourite).

Washing Food

Another thing I get them to do is wash fruits and vegetables using a deep bowl of water and a toothbrush. I hand them a clementine or banana and I let them carefully scrub the skin. They get a kick out of it and I can still (somewhat) get work done. If your kids are a lot younger, I recommend a Toddler Tower that will definitely help with this so they can stay safe while you can get the real work in.

Independent Playtime

When they were younger, this was a go-to toddler summer activity. I used to have a little play tent set up for E and O where I put their favourite teddies, books, and trucks. Sometimes they were not even interested in the toys and just loved to chill in the tent on their own and find entertainment from a random household object. Who knew a frosting piper could be so fun? I love independent playtime because it gives me a solid 15 minutes to finish some work while my children happily entertain themself.

However, there is definitely a sweet spot for a successful independent playtime session- #1 they must be well-fed, and #2 they must be well-rested. These conditions make toddlers less fussy and more content to play on their own.

Sorting Bags

My mom (who has run Montessori schools her whole life) taught me this one. Place a picture or colour outside of a bunch of paper bags (for smaller items), cupboard drawers or toy sacks (for larger items) and have your toddler sort their toys in each bag based on colour, or what the picture says. So for example, all animals can go in one bag. All stickers can go in one bag. Or if you’re using the paper bags, it could be as simple as having your toddler put the green lego pieces in the green bag etc.

Pom Pom Push Game

Get a margarine or similar Tupperware and cut some different holes in the lid. Allow your toddler to push the pom poms through the holes! This is a simple toddler summer activity, but it can keep them entertained for quite a while.

Help with Chores

It’s never too early to start teaching the kiddos how to help out around the house. So, when we are in cleaning mode, we get the boys to join in by teaching them how to sweep, put garbage away, put dirty laundry in the washing machine etc. It’s still a work in progress and it definitely slows things down, but if you can make a game out of it then all the better. I have also found that, similar to food modeling, modeling these types of behaviours with the boys gets them more interested in what mama and dada are doing and more willing to participate. Honestly, one of their all time favourite things to do used to be putting their own diaper in the garbage.

Have a Dance Party

Let’s be real, we can all use a little bit of a dance party right now, and this is one of the PERFECT young child and toddler summer activities to do at home. We’ve discovered a ton a different Spotify playlists to get the kiddo dancing around and having fun (currently loving the “Bananas in Pajamas” soundtrack!) It’s also a good excuse to get YOUR body moving too!

Abbey and Baby E during playtime activities.

Get a Craft Box

If you have a box full of craft materials and art supplies, now is the time to whip them out! I have discovered a ton of craft ideas and printables on Pinterest to keep my little guys occupied and keep their creative juices flowing. Having a box with different craft options also gives them the freedom of choice to decide what is interesting to them in that moment. For my boys some days this means twisting around a pipe cleaner into different shapes (just watch that they don’t poke themselves), other days it’s colouring with every crayon in the box, and recently I’ve getting a full hour at a time out of playdough! WIN!! Recently we also bought this awesome Aqua Doodle no mess play mat where they use water and some tools that it comes with to draw on a huge play mat (that takes up the span of our table). They are officially obsessed. Craft boxes are a staple young child and toddler summer activity.

Toddler playing with doll.

Stuck Duck

Okay so I stole this one from Jessi Cruikshank but basically you freeze a bath toy in a container with water to yield a huge ice cube and then let your toddler try to “rescue” the duck. I tried it and it legit entertained my boys for 45 minutes – mainly because they are OBSESSED with ice and just sucked on it. Hey, whatever keeps them hydrated!

Pipe Cleaner Necklaces

Pipecleaners are magic around here. Grab some large pasta noodles (like rigatoni) and let your toddler thread the pipecleaners through the pasta. If this is too easy, you can also cut up some colourful straws and let your toddler pipe the pipecleaners through the straw pieces. You can also use Cheerios to thread onto the pipecleaners! No pipecleaners? No problem. Use a piece of spaghetti instead!

Stuffed Animal Bathtime

I don’t know about you but my kids LOVE baths. They also love stuffies so a fun thing to do when they’re in a mood is to let him go into to a dry bathtub filled with his toys. Throw in a few books and maybe you’ll get some independent play time.

No Mess Finger Painting

I don’t know about you but the thought of letting my toddler finger paint makes me cringe. My floors are way too nice for that. What you can do is squirt a little paint into a large ziplock bag, tape it to their high chair or the table, and let them swirl the colours into each other while keeping them safely inside the bag.

Edible Finger Painting

If your kid really wants to FEEL the paint in their hands, you can colour some plain yogurt with food colouring, cover your table in a plastic tarp, and allow your kid to finger paint on a blank piece of paper. If they get it in their mouth, GREAT, healthy snack!

Car Wash

I bet you didn’t expect to see this on the toddler summer activities list. But if your kid is obsessed with cars like mine is, use this opportunity to teach them about how to clean them. Fill the sink with bubbly soapy water and another container with clean water, and have a towel nearby. Have your toddler dip the cars into the soapy water, then rinse them off, then dry them off one at a time.

Fun Outdoor Toddler Activities to Do at Home

Rainbow Discovery Walks Around the Block

A rainbow drawn with chalk on a sidewalk.

My little guys have a lot of energy so one way that we try to get their energy out is by going on daily walks as a family (Poppy in tow). Even though I live in the city of Toronto, we are lucky to live in a relatively quiet neighbourhood so it’s pretty easy to keep everything safe. While we all know it’s getting harder to keep our toddlers still in the stroller, one thing I have found to occupy my boys is a “rainbow discovery walk”. Basically, you need to coordinate with your neighbours (we have a neighbourhood Facebook group) and we asked that everyone with kids put a drawing of a rainbow in their window (this could be a heart, or star or animal). As we walk around the block, we count together all the rainbows we can see.

Make Play Time Outside

If your kiddo loves going to the playground, bring the playground to them. If you have a backyard, front yard, or any safe outdoor space, set it up with their favourite toys and activities that they love to engage in at the playground. Amazon has been a goldmine for fun outdoor playhouses and sandboxes that are perfect for the spring-time weather. My boys are obsessed with tractors right now so we made sure to get them a few new tractor toys to have fun with in our sandbox.

Actual Car Wash

Hey, our cars are probably all dirty from the change in weather. Now is a great time to get a big bucket of soapy water, a brush and a few clothes out and let your toddler help with the parts of the car he or she can reach.

Sidewalk Painting

This is a quintessential toddler summer activity. My kids still love it, even if E isn’t technically a toddler anymore. If it’s nice and dry outside, you can make paint out of 1 part water and 1 part cornstarch and mix in a little food colouring. Then let your toddler paint the side walk with an old toothbrush.

Take a Walk in Nature

Abbey outside in a white blouse with her baby in a stroller as a fun outdoor activity.

One thing that I am hella grateful for is NATURE. There’s something about being by the water or deep in the forest that immediately puts your mind at least and helps you forget about the outside world. I love going for hikes in the forest with my boys because they gets so fascinated by little things, whether it’s a rock or a branch or even another little doggy (which he calls Poppy) going for a walk. I feel calmer, they feels calmer, we all feel calmer.

More Blog Posts You May Like

Enjoyed this post about fun toddler summer activities to do at home? Check out some of my other toddler centered blog posts below!

  • HEALTHY BABY AND TODDLER MEAL IDEAS FOR TRAVELLING
  • BABY LED WEANING RECIPES
  • HOW THE GUT MICROBIOME HELPS BUILD BABY’S IMMUNE SYSTEM 

What are your favourite fun toddler summer activities to do at home? How do you keep the kiddos busy? Leave me a comment below, I would love to hear your tips!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated June 30, 2024. Published July 1, 2024 By Abbey Sharp 38 Comments

Grilled Peaches Recipe with Blackberry Coconut Cream (Vegan)

Overhead view of grilled peaches with blackberry sauce inside the middle and a bowl of sauce on the cutting board.

This vegan Grilled Peaches Recipe with Blackberry Coconut Cream and pistachios is the plant-based gluten-free, healthy dessert you will want to make all summer long.

Three grilled peaches with blackberry sauce on a wooden cutting board.

I am alllllll about getting my grill on. I always try to extend our (short) summer season by keeping the grill going for as long as possible. Peaches are in season from May through late September and one of my go-to recipes for the grill are these amazing grilled peaches. They are so good and the blackberry coconut cream is like a chef’s kiss! So our “summer” pretty much ends in September when the peaches go away.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

I’m hooked on the sweet, caramelized flavour that fire lends to fruit. Need some more reasons to try this recipe? Here’s why this grilled peaches recipe works:

  • Made in 10 minutes
  • Only requires 5 ingredients to make!
  • Gluten-free
  • Vegan-friendly
  • Kid-friendly

Key Ingredients

Flay lay images of portioned recipe ingredients.

Peaches — Freestone, or cling-free peaches are my favourite as the pit is not attached to the peach so you can just pop it right out. I love having grilling peaches since they are packed with nutrients and antioxidants.

Coconut milk — Make sure you use canned coconut milk and not the coconut milk from the fridge section. That type of coconut milk won’t whip up.

Maple syrup — This will give you that beautiful caramelized sear to the peaches.

Blackberries — Packed with vitamin C, use the blackberries as a garnish and as a flavouring agent for the coconut cream.

Pistachios — Another good for you ingredient, these pistachios add a nice crunch to this grilled peaches recipe.

How to Make This Recipe

Set of three photos showing peaches being brushed and then grilled and a bowl of coconut milk being whipped.

Step 1: Preheat grill to medium high and brush the cut halves of the peaches with syrup.

Step 2: Place cut side down on the grill and cook until you get some nice dark grill marks.

Step 3: In a chilled bowl, whip the cream on the top of the coconut milk until you get soft peaks.

Set of three photos showing blackberries being blended then mixed with coconut cream before spooning it into half a peach.

Step 4: In a blender, or food processor, puree half of the blackberries until smooth.

Step 5: Fold the puree into the cream.

Step 6: To serve, layer the cream, remaining blackberries and pistachios onto the cut side of the peaches. Enjoy this grilled peaches recipe at room temperature or warm.

Expert Tips

Don’t have an outdoor grill? Grill your peaches on a grill pan instead!

You’ll have to plan a little bit ahead of time if you’d like to make this grilled peaches recipe as often times, peaches aren’t ripe at the store. Leave the peaches on the counter until they’re soft and ripe. Once soft, store the peaches in the fridge until ready to grill.

Cut a peach like you would an avocado. Cut into the peach until you hit the pit and then run the knife around the pit. Twist to open.

Recipe FAQs

What if I don’t have maple syrup?

If you’re all out of maple syrup, you can use brown sugar. Mix the brown sugar with some melted (vegan) butter and then brush the peaches like you would with maple syrup.

How else can I serve this?

Instead of a blackberry coconut cream, you can serve this grilled peaches recipe with ice cream or sorbet! It’s a refreshing way to end off a hot summer evening!

What else can I grill?

Instead of peaches (or alongside the peaches), you can grill nectarines, plums, and apricots.

How do I store this? How long does it last?

Grilled peaches can stay fresh in the fridge for up to 4 days. Just be sure to store them in an airtight container.

Overhead view of grilled peaches with blackberry sauce inside the middle and a bowl of sauce on the cutting board.

More Recipes You Might Like

Want more delicious summertime recipes like this grilled peaches recipe? Try these reader favourites!

  • Shrimp Avocado Salad with Mango
  • Grilled Avocado Bruschetta 
  • Kombucha Fruit Popsicles | Vegan Summer Snack
  • Vegan Banoffee Pie Popsicles | Gluten Free Summer Dessert Recipe

Now I want to know, what fruit do you like to grill? Leave me a comment below with your thoughts!

Three grilled peaches with blackberry sauce on a wooden cutting board.
Print Recipe
5 from 5 votes

Grilled Peaches with Blackberry Coconut Cream (Vegan)

These vegan Grilled Peaches with Blackberry Coconut Cream and pistachios are the plant-based gluten-free, healthy dessert you will want to make all summer long.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 187kcal
Author: Abbey Sharp

Ingredients

  • 4 freestone peaches halved
  • 4 tsp maple syrup
  • 1 can coconut milk refrigerated
  • 1½ cups blackberries divided
  • ¼ cup pistachios crushed

Instructions

  • Preheat grill to medium high and brush the cut halves of the peaches with syrup. Place cut side down on the grill and cook until you get some nice dark grill marks.
  • In a chilled bowl, whip the cream on the top of the coconut milk until you get soft peaks.
  • In a blender, or food processor, puree half of the blackberries until smooth and fold it into the cream.
  • To serve, layer the cream, remaining blackberries and pistachios onto the cut side of the peaches. Enjoy at room temperature or warm.

Notes

  • Don’t have an outdoor grill? Grill your peaches on a grill pan instead!
  • You’ll have to plan a little bit ahead of time if you’d like to make these grilled peaches as oftentimes, peaches aren’t ripe at the store. Leave the peaches on the counter until they’re soft and ripe. Once soft, store the peaches in the fridge until ready to grill.
  • Cut a peach like you would an avocado. Cut into the peach until you hit the pit and then run the knife around the pit. Twist to open.

Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 8mg | Potassium: 365mg | Fiber: 4g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated June 21, 2024. Published June 28, 2024 By Abbey Sharp 9 Comments

Slow Cooker Blueberry and Peach Crisp | Vegan & Gluten Free Summer Dessert

This Slow Cooker Blueberry and Peach Crisp will become your go-to healthy summer gluten free dessert for the crockpot to keep you from turning the oven on.

Blueberry and peach crisp on a plate and in a slow cooker.

Usually, when we think about slow cooker recipes we think of cozy, cool weather comfort foods like stew and soups! Well, not anymore. I don’t know about you but I will do ANYTHING to avoid turning my oven or stove on and heating up the whole house, so the idea of throwing everything into my slow cooker and walking away from the day is TOTALLY my style.

I feel like we only make crisps like apple crisp in the fall, but I think crisps can totally work in the summer too. Take advantage of all those beautiful seasonal summer fruits and go crazy!

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

This blueberry and peach crisp recipe combines the flavours of summer in an easy no-fuss dessert. I also love this recipe because it’s

  • Completely plant-based (vegan) and gluten free
  • Packed with vitamins and minerals from the fruit
  • Family friendly – kiddos through adults LOVE this recipe
  • Easy to clean up (fewer dishes to do)!

Key Ingredients

Blueberry and peach crisp on a yellow plate topped with ice cream.

Peaches – Not only do peaches add the perfect amount of sweetness to this recipe, they are also packed with Vitamins A & C!

Blueberries – Blueberries are loaded with antioxidants and make the perfect fruit to add into any crisp recipe.

Oats – By using oats for the crispy topping, we’re adding even more healthy carbs and fiber to this blueberry and peach crisp.

Pecans – I love adding pecans into this recipe not just to give it even more crunch, but also to add a healthy fat source.

How To Make This Recipe

Step 1: Mix together the topping ingredients in a bowl. Set aside. In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.

Step 2: Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.

Step 3: Cover with a double layer of paper towel pulled taught so it doesn’t touch the crumble top. Cook on high for 2 hours or low for 4 hours. Serve with vegan ice cream, if desired.

Expert Tips

When you’re choosing peaches for this recipe, I highly suggest looking for FREESTONE peaches whenever possible. It will make it SO much easier to get the flesh away from the stone since CLINGSTONE don’t just pop away so easily. They like to hug those pits like their life depends on it and it MAKES. ME. CRAZY. I mean, it’s still totally doable to just cut around it, but you end up with a mango-like issue where you waste some of the fruit (or you just have to eat those stuck on bits. It’s rough, I know.).

Blueberry and peach crisp on a yellow plate topped with ice cream.

Recipe FAQs

How do you make this recipe ACTUALLY crisp and golden on top?

Well, here’s the trick, my friends – a double folded piece of paper towel! As the moisture from the fruit rises to the top, it gets absorbed by the paper towel so that the topping can crisp up. If we skipped this step, the moisture would fall back onto the crisp topping and it would get soggy.

How is this blueberry and peach crisp recipe vegan AND gluten free?

I use vegan butter in the topping (but you can also use coconut oil), and I use gluten free oats and cornstarch for the topping, and thickener, respectively. You can also use tapioca starch for the filling, and if you don’t want this blueberry and peach crisp to be gluten free, you can use whatever oats you have!

Can I make this recipe with other fruits?

OMG YES. That is the beauty of this recipe. It will become a staple! Just swap in your favourite fruit and go for it. I love the classic late summer combination of blueberries and peaches, but do strawberry rhubarb in the Spring (may need a bit more sugar), apples or pears in the fall (may need a bit more time), and mango any time around!

Blueberry and peach crisp on a yellow plate topped with ice cream.

More Recipes You Might Like

Can’t get enough fruit-based dessert recipes like this blueberry and peach crisp recipe? Check out some of my favorites from the blog!

  • Best Apple Crisp with Ginger and Granola Crumble
  • Cherry Crisp with Chocolate Chips
  • Pear Crisp with Oats and Ginger
  • Vegan Sweet Potato Apple Crisp

Now tell me, what’s your go-to summer dessert recipe? Have you tried making this blueberry and peach crisp recipe? Leave me a comment below with your thoughts!

Fruit crisp on a yellow plate topped with ice cream.
Print Recipe
5 from 1 vote

Slow Cooker Peach Blueberry Crisp Recipe | Vegan & Gluten Free Summer Dessert

This Slow Cooker Peach Blueberry Crisp Recipe will become your go-to healthy summer gluten free dessert for the crockpot to keep you from turning the oven on.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 358kcal
Author: Abbey Sharp

Equipment

  • slow cooker

Ingredients

  • Fruit Filling:
  • 2 tbsp brown sugar
  • 2 1/2 tbsp cornstarch
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 5 cups peaches sliced (skin on)
  • 2 cups frozen wild blueberries
  • 2 tbsp lemon juice
  • Topping:
  • 1 cup rolled oats gluten free if needed
  • ½ cup almond meal
  • ½ cup pecans chopped
  • 3 tbsp brown sugar
  • 2 tbsp minced candied ginger
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 4 tbsp melted vegan butter

Instructions

  • Mix together the topping ingredients in a bowl. Set aside.
  • In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.
  • Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.
  • Cover with a double layer of paper towel pulled taught so it doesn’t touch the crumble top. Cook on high for 2 hours or low for 4 hours.
  • Serve with vegan ice cream, if desired.

Nutrition

Calories: 358kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 162mg | Potassium: 372mg | Fiber: 7g | Sugar: 29g | Vitamin A: 800IU | Vitamin C: 15.2mg | Calcium: 56mg | Iron: 1.7mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/
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