You’re about to dig into your favorite Fall dessert – a warm brownie, a scoop of vanilla ice cream, or a fresh apple slice… What’s missing?

This 3-Ingredient Salted Caramel sauce, that’s what!

Sure, you could swing by the store and grab a bottle of caramel sauce that’s ready to go, but with just 3-ingredients and super simple steps, it would take you twice as long to get there and find the right aisle as it would to make this at home! It’s like adding a little extra love to your fall comfort foods, and just when you thought it couldn’t get any better, let me tell you: it’s vegan, refined sugar free and, most importantly, downright delicious. As it cools, it thickens into a velvety, dreamy consistency that’s perfect for pouring, drizzling, and dipping. I’ll be making this all Fall long!

Watch Me Make My 3-Ingredient Salted Caramel Sauce

If you’re in need of some more fall sweets and treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My 3-Ingredient Salted Caramel Sauce

Step 1. In a blender, combine the coconut milk (both the liquid and the cream on top) and cornstarch.  Blend for 20 seconds or until smooth.  

Step 2. To a medium saucepan, add the coconut milk mixture along with the coconut sugar and salt and bring to a boil over medium-high heat.

Step 3. Reduce to a simmer and cook the sauce for about 30 minutes, stirring every few minutes to prevent the sugars from burning and incorporate the caramelized bits into the sauce.

Step 4. When it’s done, it should easily coat the back of a spoon, and will continue to thicken up a bit as it cools.

Step 5. Serve with sliced apples, drizzled over cakes or ice cream or refrigerate until ready to serve.  The sauce will keep for up to 2 weeks in the refrigerator.  

Step 6. Enjoy!

What Else Can I Use?

• I do not recommend a light coconut milk in this recipe, the coconut cream in the full-fat is necessary for both richness and viscosity.
• You can add a bit of vanilla extract for a vanilla flavor, which pairs beautifully with the sauce.
• If you don’t care for the saltiness of salted caramel, simply omit the salt.
• I haven’t tested this with brown sugar, but I will bet it works just great as a substitute for coconut sugar.  
• If you prefer to keep this recipe paleo, use 1 tablespoon of tapioca or arrowroot starch in place of the cornstarch.  

This 3-Ingredient Salted Caramel Sauce is special because:

The name says it all – it’s just 3 ingredients!

It lasts up to 2 weeks in the fridge and makes for the perfect gift for a housewarming or dinner hosts.

Apple-Picking Season Must Makes

Cardamom Apple Crisp (Vegan, Gluten Free, Dairy Free, Refined Sugar Free)

Slow Cooker Apple Pie Oatmeal (Vegan, Gluten Free)

Harvest Bowl Salad With Apple Cider Vinaigrette

Everyday Apple Tart (Gluten-Free)

No-Peel Apple Almond Crisp

If you make my 3-Ingredient Salted Caramel Sauce, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

This last year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way. We created food that was fresh, healthy and delicious, and made menu staples that could satisfy both vegetarians and meat lovers alike. So, what better way to celebrate another stellar year than a round up of your most loved recipes? It should come as no surprise that your top 5 is kicked off by a seriously filling salad…

1. The Famous La Scala Chopped Salad

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

2. Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

3. Bakery-Style Pumpkin Ginger Muffins (Gluten-Free, Dairy-Free, Refined Sugar Free)

When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot. And it uses a whole can of pumpkin so you know we aren’t making dry muffins here.

4. Perfect Pot Roast With Lots Of Vegetables (Gluten-Free)

When it’s not quite winter and it’s not quite spring, that’s the time I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.

This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.

5. Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)

I can’t think of a more comforting dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

If you give any of your 2022 favorite recipes a try, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip.

Tulum is known for such innovative restaurants as Hartwood, which is as magical as they say, but one of my favorite memories is eating simple fish tacos on the beach day after day.

I was struck by the freshness of the fish, of course, but also the consistency of the guacamole. It wasn’t smooth like you will find at most restaurants and markets here in America. It was textured and filled with big pieces of avocado. I loved the contrast of salty, herb flecked lime juice and pure avocado meat.

With Cinco de Mayo around the corner, I figured it was time to share this guacamole, which is the only guacamole I’ve made ever since that dreamy trip to Tulum.

How To Make The Best Chunky Guacamole

Step 1. Chop the vegetables finely.

Step 2. Score avocado on both sides.

Step 3. Scoop into the bowl with the vegetables.

Step 4. Add lime juice and salt and mash just slightly to combine.

Step 5. Taste for seasoning and serve.

Watch Me Make The Best Chunky Guac:

What Else Can I Use?

• This recipe is easily doubled or tripled for a large crowd. Similarly, it can be halved using just one avocado for guacamole for one or two.
• The question of whether tomato is authentic in guacamole is up for debate. I like it, but it’s not necessary, so don’t sweat it if you don’t have any on hand.
• You can use underripe avocados if you can’t find any that are ripe or don’t have time to wait. The texture will be more firm, and it might be a bit more bland, so use more salt if needed.
• This is a great base guacamole recipe, have fun with it. Add in some salsa verde or even diced ripe mango for that sweet and savory twist.

This easy guacamole is special because:

It is bright and creamy with lots of flavor.

It requires only a handful of ingredients to make.

It comes together in less than 10 minutes.

The combination of smashed avocado bits and diced avocado makes for the perfect texture.

It’s vegan and gluten-free, so it’s a perfect choice to serve when guests have varying dietary restrictions.

If you’re an avocado lover like me, check out these other recipes:

Roasted Cauliflower Tacos Avocado Lime Crema

Avocado Ceasar Salad Dressing

Roasted Sweet Potato + Kale Salad

Easy Teriyaki-Glazed Salmon Bowls

Roasted Carrot + Avocado Salad

If you make the best chunky guacamole, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.

I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!

Okay, back to the subject at hand.

Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.

How To Make Meal Prep Banana Chia Pudding

Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.

Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.

Step 3. Add mashed banana and stir again.

Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.

Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.

What Else Can I Use?

• I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
• I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
• Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
• You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
• I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
• These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.

This Banana Chia Pudding is Special Because:

It takes 5 minutes of hands-on preparation time

This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.

It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.

Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.

Be Sure To Check Out These Other Healthy Breakfast Recipes:

Superfood Granola Bark

Canadian Bacon + Egg Breakfast Cups

Chocolate Chunk Banana Bread Cookies

Baked Oats

If you make this Meal Prep Banana Chia Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!