Happy Herbivore Light & Lean GIVEAWAY

I’m very excited to be hosting a giveaway for a copy of Lindsay Nixon’s newest cookbook- Happy Herbivore Light & Lean. I got my copy of this book a few weeks ago and I am in LOVE with it. I am so in love with it that I have been cooking my way through it and will be posting about my experience starting in January.


This book is filled with easy and delicious recipes that are incredibly healthy. There is even a section about exercise that proves you don’t need a gym membership or expensive equipment to get a good sweat going. If you’re looking for an example of a recipe you’ll find in the book, check out my pre-release blog tour post here.

Now, back to the giveaway…Lindsay has generously offered to give one lucky reader a copy of Happy Herbivore Light & Lean. I should note though that this giveaway is only open to residents in Canada and the United States. The giveaway is also only open for three days, so enter now by following the link below:

a Rafflecopter giveaway

Good luck 🙂

xoxo Erin


MAPLE SHORTBREAD, GINGERSNAPS & RUM BALLS- Vegan, Grain-Free & Refined Sugar-Free

Remember when I introduced you to Leanne Vogel’s newest E-Cookbook Christmas Dessert Freedom? Well I’m still obsessed with it. And when I say obsessed, I mean OBSESSED. I made 3 recipes from the book last night alone! And I wish I could say I had leftovers, but the treats were THAT good that my partner and I gobbled them up quicker than I anticipated. Yes, I’m being serious but I should also mention that I quartered the recipes, so it’s not like we each ate a dozen cookies 🙂

I started off with the Maple Shortbread Cookies because shortbread cookies have always been a holiday staple in my house. I couldn’t wait to see if they measured up to my mom’s traditional cookies. They were incredibly easy to make and tasted yummy. I baked them for the lower end of the time range provided because I was too exited to try them. When I make them again I’ll cook them for the longer recommended time though because I found the centre of the cookie was not as flakey as the rest.

Maple Shortbread

Shortbread Cookies

Next on the list was Gingersnaps. Oh sweet gingersnaps! These were my favourite out of the three treats I baked last night. Their texture was fantastic, their flavour was bold yet not overpowering and the smell of them baking made my knees week. An added bonus was that I thought the cookies looked very pretty. I love the subtle cracks that occurred while they baked. To me this made them look like “regular” gluten, dairy and egg filled cookies. The Gingersnaps are the browned cookies at the bottom of the picture:

Ginger Snaps

And last but not least, who could resist a Rum Ball? Okay, confession time: I’d never actually had a rum ball before last night because they never sounded appealing to me. When I saw the ingredients to these rum balls though I just had to give them a try. These healthy little treats are made with hemp seeds, medjool dates, shredded coconut, cocoa powder, coconut nectar, coconut oil and of course a little bit of rum. Leanne is actually having a giveaway RIGHT NOW on her blog (Healthful Pursuit) to win the ingredients to make these Rum Balls. So grab a copy of Christmas Dessert Freedom HERE and then head on over to Healthful Pursuit HERE to enter for a chance to win. These Rum Balls were delicious, you definitely need to make them immediately. Their texture reminded me of my Ultimate Superfood Energy Bites but their flavour was much more decadent and it immediately felt like the holidays when I bit into one. The Rum Balls are the beautiful morsels on the right-hand side:

Rum Balls

Next on my list to try from Christmas Dessert Freedom are the Cocoa Caramel Bars, Sugar Cookies and Pecan Pie Bars. I may or may not be drooling just thinking about it! If you want to get a copy of Christmas Dessert Freedom so can drool along with me, click HERE!

xoxo Erin

You May Also Like:

Dessert Freedom E-Book Review

         Dessert Freedom Review 1


I can’t believe I haven’t hosted a giveaway on this blog yet. I love giveaways- I love the excitement, the anticipation and I love learning about new products. The product for my first giveaway is fantastic. It’s the Vegan Delish App for iPhones and iPads. Have you heard of it? If you haven’t I’m sure you’ve at least heard of the remarkable woman who created the app, Carrie Forrest. She is the mastermind behind the blog Carrie on Vegan, a Public Health Nutrition Graduate Student and a thyroid cancer survivor with a passion for plant-based diets. Did I mention she’s a recipe developer mastermind? Because she is. All of her recipes are outstandingly delicious AND highly nutritious. It’s because of all of this that I’m thrilled to be able share her Vegan Delish App with 3 lucky readers.

So, what is Vegan Delish?

Vegan Delish

It’s just what it says it is: “A Dynamic Recipe App to Nourish your Healthy Life”.

Basically, this is an easy to use app that solves the problem of aimless wandering around the grocery store after a long day of work saying to yourself “what should I make for dinner tonight?”. Or, if you’re like me it solves the problem of aimless wandering around the grocery store after a long day of work saying “I know I’m forgetting an ingredient from that recipe but what is it?!?!”. With this app all you’ve got to do is bring your phone out of your pocket or purse and all of your problems are solved 🙂 But this app is more than just that, take a look at all it’s amazing features:

Healthy Recipes

New Recipes

Hi Def Photo

Easy Sharing

Shopping Lists

Yes, you read all of that correctly, this app is not just filled with healthy recipes, the recipes are frequently updated, are displayed in hi-definition, are easy to share with others AND each recipe comes with a shopping list. Dream. Come. True. Not convinced yet? Carrie was generous enough to share a recipe from Vegan Delish with all of you!

Roasted Kabocha Squash Soup with Vegan Cream Sauce

Printed with permission of Vegan Delish


  • 1 3-pound squash kabocha squash
  • 6 leeks
  • 1 bunch celery
  • 1 pound button mushrooms
  • 2 garlic clove
  • 1 tablespoon dried oregano
  • 2 teaspoons curry powder
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1/3 cup Vegan Cream Sauce (see below)


  1.  Preheat oven to 400°F.
  2. Wash and dry the exterior of the squash and place on a heavy cutting board. Using a large, sharp knife, carefully cut the squash in half. Use a spoon to clean out the seeds and then cut the squash into 1” slices.
  3. Spray two baking sheets with nonstick cooking spray and lay the squash slices on the trays, leaving room between each slice.
  4. Roast the squash for 20 minutes on each side, flipping once during the roasting process, for a total of 40 minutes. Set aside to cool.
  5. Chop the leeks, celery and mushrooms. Mince the garlic.
  6. Heat up a large pot over medium heat. Dry-saute the leeks for several minutes, stirring often to avoid burning. Add celery and mushrooms and cook for several more minutes, or until the vegetables have softened.
  7. Add the minced garlic, oregano, and curry powder to the pot, stirring to combine. Cook for another 2 minutes, and then add the squash slices. Pour the vegetable broth and water over the vegetables and increase heat to high. Let soup come to a boil and then turn the heat to low. Simmer for 5 minutes.
  8. Use a handheld immersion blender to puree the soup into a chunky texture. If you prefer a smooth texture, batch process the soup in a high-speed blender.
  9. Stir the Vegan Cream Sauce into the soup and serve hot.

Vegan Cream Sauce

Printed with permission of Vegan Delish


  • 1 cup raw unsalted cashews
  • 2 cups unsweetened non-dairy milk


  1.  Combine cashews and non-dairy milk in a high-speed blender and process until smooth. Refrigerate for up to 3 days.

Kabocha Squash Soup

So, what are you waiting for? Enter the giveaway for a chance to be one of the THREE lucky winners! You can enter this giveaway 3 different ways:

1.) Leave a comment on this post about what your biggest barrier to healthy eating is.

2.) Like Sift, Stir and Savour on Facebook and leave a comment saying you did

3.) Follow Sift, Stir and Savour via Email and leave a comment saying you did

*** NOTE: this giveaway is only open to those living in the USA ***

Giveaway closes Wednesday November 6th at midnight. Winners will be selected at random. Check back on Thursday November 7th to see if you are a winner!

xoxo Erin