Jackfruit Sliders

These jackfruit sliders are one of my favourite things to make right now. Think pulled pork - but VEGAN. #mouthwatering

Now, before I get into the recipe, I would like to give a big shout out to Silver Hills Bakery. I love supporting companies like Silver Hills because of their dedication to making plant-powered foods from organic, sprouted whole grains (hi easy digestion!) and a simple list of ingredients! Their aim is to ensure that the nutrient-dense power of sprouted foods and their contribution to a healthy lifestyle is shared in as many places as possible.

A Little More on Sprouting…

Sprouting ensures your blood sugar levels stay steady and provides energy to power you through a full day’s work and play. When grains begin to sprout, vital enzymes are released, breaking down starch stores and digestive inhibitors. This is why sprouted grains have lower glycemic index levels as well as increased soluble fibre and protein. High starch foods leave you foggy and lethargic. But whole sprouted grains’ complex carbs fuel your most important organ - your brain. Plus, essential nutrients, like B vitamins and vitamin C, are made more available to the body, giving you a boost of focus and mental alertness.



Sautee jackfruit over medium heat and sprinkle on a few of your favourite spices (mine: cumin seed, coriander, smoked paprika, garlic powder, turmeric). Cook till soft/falling apart.

Now make the slaw: using a mandolin, shred red cabbage finely, then in a bowl toss with ACV, vegan mayo, and salt and pepper.

For the chipotle cream: blend together equal parts cashews and water then add a saucy chipotle pepper (or 2) with adobo sauce. Mix in with jackfruit.

Assemble: on buns (I used Silver Hills sprouted burger buns), pile on some hummus, slaw, jackfruit, greens and finish with a sprinkle of sesame seeds. Enjoy!

If you want to get your hands on some Silver Hill Products - click here!

This recipe was sponsored by Silver Hills Bakery, however all opinions are my own. I only recommend products that I know, trust and love! Thank you for supporting companies that support Plentyfullme.

Apple Cinnamon Chia Cup

I’ve been loving all the fall inspired recipes that have been showing up on my Instagram feed as of late! Every day I’m adding a new item to my never-ending list of things to make. This year we got a huge haul from our apple tree, so I decided to make a delicious apple cinnamon chia cup! It’s easy, nutritious and hands down one of my favourite on-the-go breakfast options!



1 cup full fat coconut milk
1 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
Pinch of sea salt
Optional: 1 scoop protein powder or collagen peptides *see notes
1/2 cup chia seeds


Apple slices
Homemade granola (click here for the recipe)


In a blender combine the coconut milk, almond milk, maple syrup, vanilla, cinnamon, sea salt, and optional protein powder/collagen. Blend until combined.

Add the chia seeds intermittently by pulsing them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed. 3-4 pulses is usually enough to avoid seeds settling at the bottom.

Transfer to a jar and refrigerate overnight (or at least 4 hours).

Serve with toppings and enjoy!


  • THIS is the protein powder I use. You can save 20% with discount code PLENTY20 - Click here to purchase.

  • If you use protein powder, it will be thicker, so consider adding an extra 1/4 cup nut milk.

  • THIS is the collagen I use. You can save 10% with discount code PLENTY10 - Click here to purchase.

  • You can use any kind of non-dairy milk, however, do not use the canned coconut milk alone or it will be too thick.

  • You can sub maple syrup for honey or even 2-3 medjool dates.

Thank you for supporting companies that support Plentyfullme. This post contains affiliate links. If you purchase a product from the link(s) above, I’ll make a small profit at no extra cost to you. Thank you for your ongoing support – I know you guys will love these products!