It’s hard to believe that Vega co-founder Brendan Brazier’s international bestseller The Thrive Diet was released 10 years ago. Luckily for us, he’s released a new edition: The Thrive Diet, 10th Anniversary Edition: The Plant-Based Whole Foods Way to Staying Healthy for Life. In celebration, we’re sharing one of our favorite recipes from this edition.

Cinnamon and nutmeg combined with banana give this bar the taste of traditional banana bread, in a nutrient dense, convenient form.

Recipe image courtesy Erin Ireland.

Recipe appears in: The Thrive Diet, 10th Anniversary Edition: The Plant-Based Whole Foods Way to Staying Healthy for Life By Brendan Brazier by Penguin Canada (in Canada) and Hachette Book Group (in the United States).


  • 1 small banana
  • ¾ cup fresh or soaked dried Medjool dates
  • ½ cup puffed millet
  • ½ cup walnuts
  • ¼ cup ground sesame seeds
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • Sea salt to taste


In a food processor, process all ingredients until desired texture is reached.

Remove mixture from the food processor and put on a clean surface. There are two ways to shape the bars: You can roll the mixture into several balls, or shape it into bars.

To shape into balls, use a tablespoon or your hands to scoop the mixture. Roll mixture between the palms of your hands to form a ball.

To shape as bars, flatten  the mixture  on a clean surface with  your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars.

Store in fridge or freezer until ready  to enjoy.


In the midst of many incredible meals at the Outpost this year, these protein pancakes stood out as a clear favorite. Requested every morning, these plant-based powerhouses were a nourishing and warming way to start our days.

Developed by Sandi Irving, the chef at Nimmo Bar, these are hands down the best protein pancakes we’ve tasted yet. A West Coast girl through and through – Sandi grew up in Northern BC, but has made Victoria her true home. Her passion for food started at an early age, and Sandi decided to complete her culinary art apprenticeship at Camille’s Fine West Coast Dinning in Victoria. She continued to work in some of Victoria’s finest restaurants such as Sooke Harbour House before working with Nimmo Bay for 7 amazing years. Sandi loves the wilderness, the adventure and the fresh local cuisine Nimmo Bay offers and is always cooking up delicious gourmet meals in the kitchen. Dig in!


  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free flour
  • 1 1/2 cup non-dairy beverage
  • 1/2 cup vanilla flavor of any Vega® plant-based protein powder
  • such as Vega Sport Performance Protein (29.2oz) Vanilla
  • 1/2 cup unsweetened applesauce
  • 1 Tbsp flaxseed meal
  • 2 Tbsp baking powder
  • 1 Tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • Maple syrup to taste
  • Caramelized Bananas (recipe to right)


Measure out dry ingredients and wet ingredient separately then mix together, careful to not overmix. Ladle into fry pan on low heat and cook.

Make Caramelized Bananas

1/2 cups brown sugar

1/2 cups white sugar

2 Tbsp water

1/2 cups coconut milk

Sliced ripe bananas

1. Combine sugars and waters in saucepan and heat until sugars start to caramelize. Add coconut milk and simmer until sugar is dissolved.

2. Toss sliced bananas in caramel in a saucepan or fry pan and serve warm with pancakes.