GABY’S FOOD

Food is bliss!

Anyone who has attended one of our Bliss Weekend Retreats knows that Gaby’s vegan and gluten free food is a big part of the self-care and renewal of the weekend.

At our Bliss weekends, we want to bring you food that is made with love and local ingredients, and is unprocessed and as “close-to-the-earth” as possible. This is why we choose to prepare delicious plant-based meals.

Our menu features whole, real foods: fruits, vegetables, whole grains, pulses and legumes, healthy fats and natural sweeteners. At our weekends we are grateful and excited to use food grown and produced locally!

Want to take a little bit of Gaby’s magic back home with you? We invite you to re-create these recipes and share them with your loved ones!

At Bliss, we believe it’s important to nourish
both our body and our soul.

Some Food for Thought

1. You might think that adopting a plant-based diet would result in a very limited and flavourless daily menu, but with some creativity and a fuller understanding of all your options, it’s easy to have a varied and delicious meal every day. A plant-based diet does not mean becoming a vegetarian or a vegan. It simply means that the food you consume predominantly comes from plants.

2. Choose local food over food that travels from faraway places. There are many good reasons to do this! Local food and produce tastes better and fresher, and purchasing it supports your local farmers and community. For the top 10 reasons to buy local (from Ontario Fresh).

3. If it fits in your budget and you have access to it, choose foods grown organically. Choosing organic foods is not just about tasting better or being more nutritious. It is mainly about the impact non-organic foods have in the air we breathe and the water we drink and about the chemical pesticides and the genetically modified organisms that inevitably make their way into our grocery stores, onto our plates and into our body. Read more here:

4. Eat as unprocessed as possible.It might take you a little more time to prepare, but if you set aside time to plan ahead (weekly or even every two weeks) you can make food ahead and store it away. If all else fails, here are some small steps you can start taking: 1. learn to read labels and buy foods which ingredients you can pronounce; 2. replace ‘refined’ anything for ‘whole’ everything, 3. choose jars over canned goods; 4. choose food that grows mold; 5. include fresh veggies and fruits in most of your meals. A great read is Michael Pollan’s Food Rules.

SOUPS AND SALADS

Squash, Millet Kale Salad

By Oh She Glows – Serves 5-6

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Butternut Squash Soup

By Gaby Flores – Serves 4-5

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Zucchini Soup

By Gaby Flores – Serves 5-6

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Vegetable Soup

By Gaby Flores – Serves 4-5

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DRESSINGS, SAUCES & DIPS

Spicy tahini

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Hummus

By Jaime Oliver – Makes 3 cups

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Guacamole

Serves 6

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Avocado Sauce

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Lemon-Tahini Dressing

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Roasted garlic balsamic

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Lemon vinaigrette

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MAIN COURSES

Falafel Balls

By Gaby Flores – Makes 24

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Quinoa Crust Pizza

Quinoa Crust adapted from Simply Quinoa – Serves 2

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Tempeh Shiitake Patties

By Gaby Flores – Makes 24

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Black bean enchilada

Serves 8

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Chickpea Quiche

By Gaby Flores – Serves 8

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BREAKFAST

Potato Breakfast Hash

Inspired by Diana Steadman – Serves 5-6

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Egg Cups

By Show Me the Yummy – Serves 12

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Tofu Scramble

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Granola

By Gaby Flores – Serves 6

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Chia Pudding

Inspired by Oh She Glows – Serves 3

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Apple Pie Oatmeal

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Tomato Choka-Style

By Gaby Flores – Makes 4 cups

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Berries Sauce

By Gaby Flores – Serves 4

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Buckwheat Pancakes

By Oh She Glows – Serves 5

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Chickpea Crepe

By Chad Sarno – Serves 6

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DESSERTS

CranApple-Pear Crisp

By Gaby Flores – Serves 6

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Apple Compote

By Meghan Telpher – Makes 4 cups

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Chocolate Sauce

By Meghan Telpher – Makes 1 cup

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Coconut Panna Cotta

Inspired by Power Hungry – Serves 4

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Tropical Lemon Chia Bars

Adapted from Oh She Glows – Serves 16

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‘The’ Brownies

By Minimalist Baker – Serves 20

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