Welcome to Wholehearted Eats

The food on Wholehearted Eats reflects the style of food I like to make – plant-based, delicious, and vibrant! I strongly believe that food is medicine, so eating a vegan (or very close to) diet, along with organic, seasonal, and local produce are all super important to me. Apart from recipes, there are also dozens of how-to guides on making your own household items, low-waste options, and more.

The recipes here focus on nourishment for the body and soul. Most importantly, the foods here focus on moderation (because we all need cake), slowing down, and enjoying cooking and eating meals with the people you love. When it comes down to it, why bother living halfway when it could be wholehearted?

Start with vegan main dishes, low-waste staple recipes, and zero waste for everyone. All recipes on WHE are plant-based.

Meet Sophie

My name is Sophie MacKenzie and I'm your average west coast girl through and through. I am happiest when I'm exploring the scenic beauty of this rugged coast or partaking in a love of natural foods (yes, those hippy spreads + sprouts). Inspired by the iconic whole foods I grew up with, I created WHE so I could share these west coast eats with all of you, no matter where you are in the world.

About Wholehearted Eats

I started Wholehearted Eats after I graduated from my undergraduate degree (in Sociology + Social Justice) in 2013, and felt the need to be creative. After years of working in the restaurant business and organic vegan bakeries, I had gathered extensive cooking knowledge, coupled with my own creative food experimentation and simply needed to share.

Since starting over 10 years ago, I've shared hundreds of recipes and been featured in countless publications. All of the recipes and guides are extensively tested and researched in my home kitchen in Vancouver. More often than not, the fresh produce highlighted in those recipes comes from my organic garden, so they're as local and seasonal as it gets!

In addition to earth-friendly recipes, you'll also find guides and how-to's for living more sustainably, like how to buy plastic-free groceries, natural body care, sustainable clothing choices, and more.

As Seen In

Features & Work

My work has been featured in publications like Bon Appétit, Food52, Huffington Post, Brit & Co, The Kitchn, Elle, Pure Wow, and countless other magazines and online publications.

I've worked with brands like Kin Euphorics, West Elm, Piecework Puzzles, Plot Wines, Boy Smells, and many more. You can see my editorial work at my portfolio site. I've also styled and photographed cookbooks for Appetite Random House.

I'm part of the collective of women forming the Baked Collective.


While the recipes on WHE are almost entirely vegan, honey and beeswax are sometimes included as options. I consider both to be important local, sustainable options and am very careful to purchase only from beekeepers I'm confident in and familiar with.

I primarily use a Canon 5D Mark II and a 50mm or 35mm lens and edit mostly with Lightroom and sometimes with Photoshop. More recently, most of my photos are shot with artificial studio lights.

I am a full-time freelance food stylist and photographer and have a shared studio here in Vancouver.

Rates vary depending on project, and I encourage you to get in touch if you have a project you'd like to collaborate on.

I do not accept product in exchange for free publicity on my website or social media accounts. If you'd like to work together, please get in touch and we can discuss rates.

If you have any questions for Sophie, reach out via email at sophie(at)wholeheartedeats.com. If your question is regarding a specific recipe, read through the post carefully first and if your question still isn't answered, please leave a comment on that post.

We reserve the right to remove any comments that contain personal attacks, false information, profanity, and promotional links.