Tag: healthy recipe

Canteloupe Super Smoothie


This healthy smoothie is inspired by fresh in-season ingredients, namely delicious organic cantaloupes.


We created this vibrantly flavoured smoothie because any way you slice it, fresh cantaloupes are awesome!

Summer is in full swing and sipping on this smoothie is a nice way to relax and keep cool. We hope you enjoy it! Order some produce and make it at home with this recipe!

Cantaloupe Super Smoothie:

  • 1 cup of cantaloupe, skin removed
  • 1/2 cup strawberries, fresh or frozen
  • 1/2 cup spinach
  • 1 tbsp goji berries
  • 1 tbsp hemp seeds
  • 1 tsp lemon zest
  • 1 cup water
  • 1/2 cup ice

Simply blend till smooth and enjoy!

Smoothie of the Week: Beet Supreme

We have a beautiful and delicious smoothie for you today! Check out our Smoothie of the Week, the Beet Supreme Smoothie! Excellent for the blood, digestion and energy!

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Spaghetti Squash with Leeks and Beans

You've got to make this Spaghetti Squash with Leeks and Beans recipe -- its too delicious and very healthy! This recipe is perfect for a light Spring dinner or a leisurely lunch.

We roasted the spaghetti squash until tender with a slight blister on the top, making it a little smokey and sweet. When its paired with caramelized leeks and beans, the texture is almost like Chinese egg noodles  -- silky and almost glazed, with a slight chew.

This meal is gluten-free, grain-free, vegan, high in protein and fibre. Its suitable for many special diets. It makes a very healthy, low carb and light alternative to pasta.


Spaghetti Squash with Leeks & Beans

  • 1 spaghetti squash, cut in half, seeds removed
  • 1 leek, sliced ½ “rounds, washed, with or without green tops
  • 1 can of white cannellini beans, rinsed
  • 1 tbsp olive oil
  • 1 tsp sea salt

Place the squash face up on a parchment lined baking sheet and roast at 450 for 25 minutes or until soft.

In a large skillet on low heat, add olive oil and leeks and gently saute until translucent.  Add beans and sea salt.  Set aside. Once squash is ready, use a fork to shred the flesh into thin strands. 

To serve, place squash in a serving dish and cover with leek and bean mix.  A beautiful light dinner!

Smoothie of the Week: Mango Punch Smoothie

Did it just hail outside?! We're in need of a tropical escape in a glass and we guess that you probably are too!

You've got to try this Mango Punch Smoothie. Its like drinking a beach vacation!This smoothie is also great for your tummy because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is vegan, gluten-free, thick, tropical, sweet and satisfying.

Today's recipe is our Smoothie of the Week meaning its available.in our Brampton Juice Bar, for online purchase and home delivery across the GTA, and here is the easy recipe so you can make it yourself anytime you like:

Mango Punch Smoothie

Blend until smooth. Enjoy!

Smoothie of the Week: For the Love of Green

Its easy being green with a delicious smoothie like this! With Spring in full swing its time to clean out the pipes and what better way to do it than with a delicious green smoothie like this For The Love of Green Smoothie!

This smoothie is incredibly good for you. Its full of greens and healthy vegan fat thanks to the avocado. Its also creamy and delicious. Kale and spinach are loaded with vitamins and minerals to keep you strong and healthy. Kale smoothies are also excellent for digestion. They act like a broom sweeping old waste down and out of your body, helping you to digest more efficiently.

This smoothie is currently available in our Brampton Juice Bar as our Smoothie of the Week. Order it in store, order it online for home delivery or make it yourself with organic ingredients from Wanigan delivered to your door! Click on the highlighted ingredients in the recipe below to add them to your online shopping cart.

For the Love of Green Smoothie

Blend all ingredients together in a high speed blender. Enjoy!

Maple Roasted Vegetables featuring Turnips

Sweet and herbal maple roasted vegetables are so delicious. We love them as a side or even as a vegan main dish! They are always on our table at dinner time. This batch involves turnips, a light but hearty tasting vegetable that's readily available in the Spring. We love how they look kind of like Easter eggs!

This recipe is suitable for vegetarians and vegans and those with gluten-intolerance.

Make these delicious veggies yourself to share with family and friends this week using our easy recipe and ingredients ordered from Wanigan delivered to your door anywhere in the GTA!

Maple Roasted Vegetables featuring Turnips

  • 6 small turnips
  • 3 yellow potatoes
  • 1 bunch of broccoli
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tbsp each of dried oregano, parsley, thyme, rosemary, basil
  • ½ tsp black pepper

Chop turnips, potatoes into small cubes or julienne slices. Chop broccoli and stalks and toss all vegetables in olive oil and spices. Roast in oven preheated to 400F for 30 minutes or until golden and carmelized.

Vegan Sheppard's Pie

Is there anything more comforting than a Sheppard's Pie on a dreary night? We don't think there is! That's why we created this healthy vegan variation of the classic recipe.

Our healthy version of Sheppard's Pie is just as comforting as the original but so much better for you. Meat is replaced with lentils which are high in protein and fibre. Potato mash is replaced with cauliflower mash for a lighter and more figure friendly topping for the pie. This recipe is bursting at the seams with organic vegetables making it a very healthy meal. It feeds a crowd so it's perfect for dinner parties or just a family dinner where you want some leftovers (or second helpings). We hope you love it!


Vegan Sheppard's Pie

  • 2 cups of green lentils, soaked overnight
  • 2 heads of cauliflower, steamed
  • 4 cloves of garlic, steamed with cauliflower
  • 1 red onion, finely diced
  • 1 pack of shallots, finely diced
  • 4 ribs of celery, finely diced
  • 4 carrots, finely diced
  • 2 red peppers, finely diced
  • 1 bag of frozen peas, added at the end
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 2 tsp sea salt (one for base and one for topping)
  • 2 tsp black pepper (one for base/one for topping)
  • Nutmeg, paprika and fresh parsley for garnish
  • 1/4 cup olive oil
  • 2 cups filtered water


Saute red onion and shallots with the olive oil in the 11quart soup pot. Stir until translucent and add celery, carrot, red pepper, spices and sauté until soft. Add lentils and stir before adding water. Cook down until lentils are just tender. Add frozen peas and stir. Remove from heat and allow to cool while making cauliflower topping.


For topping, steam cauliflower and garlic in about 2 inches of water in the soup pot, just until tender, don’t overcook or it will turn to mush. Cool and transfer to food processor and add salt and pepper, pulse until soft.


To assemble, put lentil base into pans, spoon over cauliflower and cover lentil mixture, keeping it smooth. Sprinkle paprika and nutmeg, finish with a few parsley leaves in the center.

Smoothie of the Week: Ginger Energy Boost

With flu season in full swing we know it can be hard to feel full of life and energy. We're hoping this smoothie helps you recover and puts a spring in your step. Spring is on the way after all!

This smoothie is full of vitamin C and detoxifying ingredients like ginger and grapefruit. Its totally delicious and makes for a great way to start the day, flu or no flu.

Ginger Energy Boost

Add all ingredients to a high speed blender and puree until totally smooth. Enjoy and fight that flu!

Easy Vegetable Stir Fry

Happy Chinese New Year from Wanigan!

To help you celebrate the big day we created this easy to make Vegetable Stir Fry Recipe for you! Its a great way to enjoy a large serving of organic vegetables. Make it at home with ingredients ordered from the Wanigan online store delivered right to your door across the GTA, or stop by our Brampton location to purchase the ingredients you will need from our store yourself!

Easy Vegetable Stir Fry

  • 1 head of broccoli, with stalks
  • 2 carrots
  • 2 celery ribs
  • ½ onion
  • 1 clove of garlic, minced
  • 2 leaves of kale, chopped
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp Tamari or Bragg’s Liquid Aminos
  • Parsley for garnish

Prepare your onion by peeling it and chopping it roughly. Peel and mince your garlic and then roughly chop all your vegetables.

Heat the oil in a frying pan over medium heat. When it sizzles a bit add your onion and gently fry it until it is translucent.  Add the garlic and saute it for a minute. Then add your vegetables and fry for a one minute until everything is cooked but still has a bite (the broccoli will be more green etc.). Add your tamari and saute for another minute or two. Garnish with fresh parsley and serve.

Scalloped Celery Root

We have a great winter recipe for you this week. Scalloped Celery Root! This is such a comforting vegan and gluten free recipe that will warm your bones on a chilly night.

Rather than use traditional potatoes in this scalloped gratin we chose to use low carb and high fibre celery root! You will not miss the potatoes, we promise! Instead of cheese we opted to create a creamy bechamel style sauce from white beans and vegetable broth. Nutritional yeast brings out that comforting cheese flavour without the cheese or dairy! You have to try this recipe!

Scalloped Celery Root

  • 1 celery root, peeled and sliced into 1/8" pieces
  • 2 cups of white cannellini beans, blended with 2 tbsp water
  • 2 cups vegetable broth
  • 1/3 cup nutritional yeast
  • 1/4 cup quinoa flakes
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp paprika
  • 1 tsp dried oregano

Heat the vegetable broth in a medium saucepan and whisk in blended beans until smooth.
Layer slices of celery root in a small casserole dish.
Pour broth mixture over and top with nutritional yeast, quinoa flakes and spices.
Bake at 375 for 40minutes, covered for 20minutes, then uncovered for remaining 20 minutes until lightly browned.