EP 5 – Eat This: Why Eat More Plants?

You’ve heard it said by me and other health experts…”…eat more fruits and vegetables, every day…” Yes, it’s easier to grab and go…a bagel, muffin, croissant, or a coffee to give you a spring in your step. But it’s like pumping normal gas in a Ferrari. It’ll go but performance, speed and function won’t hit its full potential.

In this episode, my goal is NOT to turn you into a vegetarian or vegan, it’s to get you to eat more fruits, veggies, whole grains, beans, legumes, nuts, and seeds – aka PLANTS. Listen below, then try out three of my favourite veggie-packed recipes below.

Beany Green Dip

Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Makes about 1.5 cups


  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1 clove garlic, roughly chopped
  • 1/3 cup fresh basil or cilantro, roughly chopped
  • 1/4 cup extra virgin olive oil, hemp oil, or flaxseed oil
  • 4 tsp fresh lemon juice
  • 1/4 tsp sweet paprika
  • 1/4 tsp ground cumin
  • 1 handful dinosaur kale or other dark leafy green, chopped


  1. Purée all ingredients in a food processor or with a hand blender—then it’s ready to eat!
  2. This dish is best eaten fresh. Refrigerate in an airtight container for up to 4 days or freeze in food containers for up to 1 month.

Warming Green Drink

Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Makes about 2 cups


  • 1 very ripe pear
  • 2 large handfuls baby spinach or baby kale
  • 1/4 avocado, pitted and peeled
  • 1 tsp dried ground ginger
  • Juice of 1 lemon
  • 1 scoop protein powder
  • 1/2 cup warm water


  1. Place the pear, spinach, avocado, ginger, lemon juice, protein powder, and water in a high-speed blender. Blend on high for 1 minute until completely smooth.
  2. Serve immediately.

Roasted Veggie Tagine

Dairy, Egg, Gluten, Nut and Wheat Free. Vegan and vegetarian.
Serves 4


  • 4 medium carrots, cut into chunks
  • 4 small or 3 large parsnips, cut into chunks
  • 1 medium sweet potato, peeled and cubed
  • 3 red onions, cut into wedges
  • 2 sweet red peppers, seeded and cut into chunks
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp ground cinnamon
  • 1 tsp mild chili powder
  • 1 can (14 oz) diced tomatoes
  • 2 cups filtered water
  • 1/2 cup soft dried unsulphured apricots, chopped
  • 2 tsp liquid pure honey


  1. Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. Add the carrot, parsnip, sweet potato, onion, and red pepper to a large bowl. Add 1 tablespoon (15 mL) olive oil and toss to coat.
  3. Evenly divide the vegetable mixture between the 2 prepared baking sheets. Bake for 30 minutes until vegetables are fork-tender and beginning to brown.
  4. Meanwhile, heat the remaining 1 tablespoon (15 mL) olive oil in a medium skillet over medium heat. Add the cumin, paprika, cinnamon, and chili powder and stir for 1 minute until the spices sizzle and start to smell aromatic.
  5. Add the tomatoes, water, apricots, and honey. Simmer for 5 minutes until the sauce has reduced slightly and the apricots are plump. Stir in the roasted vegetables and serve.

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