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Vegan

Breakfast + Brunch, Collaboration, Food, Main Dishes, Vegan

Maple Baked Pear and Walnut Breakfast with Granola

If you’re an avid reader here at KT, you know that guest blogging is something I do very sparsely. But every now and then a cool opportunity arises and it just seems like a good fit.

When Gabby from EyeCandyPopper and I started toying with the idea, it made more and more sense. We’re both big on sustainability and smart food choices, but we bring our passions to the table in different ways.

Since Gabby has a knack for making a lot of delicious low-sugar + dairy-free treats, I thought it would be great to have her bring us a bad ass breakfast — and she did! She even tickled my Canadian side by adding maple 🙂


Hello! It’s so nice to meet you guys! My name is Gabrielle, aka ECP, I’m a certified holistic nutritionist and I blog over at eyecandypopper.com. I was so excited when Dana and I started chatting about guest posting on each other’s blog because I’m a big fan of Killing Thyme. You see, I too am a big promoter of all things sustainable, so we definitely share some common life values and I love that! I believe that eating healthy doesn’t have to be complicated, and it certainly doesn’t have to taste bland and boring!

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Food, Salads, Vegan, Vegetarian

Bright Beet Salad With Quinoa + Toasted Pepitas

Hello; I am in love. I’d normally drop a joke about this tasty salad demystifying the belief that you “can’t make friends with salad”, but that joke has run its course — especially on this blog. I’m pretty sure I’ve used it in several salad posts, actually. I need a new line; I am just too predictable.

This salad, however, is anything but predictable.

This bowl of goodness is a dream for anyone that harbors a strong love and appreciation for earthy beets. These ruby gems are shredded, then tossed in a citrusy vinaigrette along with creamy chunks of avocado, carrots, edamame, hearty quinoa, and toasty pepitas.

Over the weekend, we hosted dinner for our recently engaged friends. Since I take great joy in hosting and feeding the ones I love, I always want something to be a colorful show-stopper. It’s similar to how Michael Scott from The Office treats the annual ‘Secret Santa’ — “I love you this many dollars worth”; only for me, it’s more along the lines of “I love you this much efforts worth”.

It’s not that this salad is a hassle per se, but between preparing hors d’oeuvres, a veg side and parchment fish packets, grating beets was the last thing I wanted to do. But it was oh-so-worth it. It’s also definitely worth mentioning that the leftovers are fantabulous.

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