Since Valentine’s Day is right around the corner I whipped up a Chocolate Raspberry Ball recipe. If I’m being real though, I’d make these bad boys anytime because chocolate is good all year round. 😉 I used my favourite dark chocolate to coat the raspberry filling, which allows these to stand up to room temperature. Continue reading “Chocolate Raspberry Balls”
When I discovered you could use frozen banana’s to create an ice cream like desert, commonly known as “nice cream,” I started keeping my freezer stocked with frozen bananas. It’s an easy and quick way to make a healthy, frozen, sweet treat when you’re all out of ice cream. Of course there are so many variations as well like this Cherry Nice Cream With Chocolate.
Continue reading “Cherry Nice Cream With Chocolate”
I love it when I have a stroke of genius in the kitchen and create something as unique, beautiful and delicious as this Raw Blueberry Lavender Cheesecake. I mean look at those colours! Sometimes recipe creations are my creative outlet and this one definitely did the trick. It looked so nice I almost didn’t want to eat it…..who am I kidding, I definitely wanted to eat it! Continue reading “Raw Blueberry Lavender Cheesecake”
If you’re a fan of apple crisp then I’m sure you’ll love this variation too! I used frozen mango and blackberries, which makes this recipe even easier. I’ve got a grain free version of apple crisp on the blog as well but for this one I used rolled oats and buckwheat flour for a thick and delicious topping. Continue reading “Blackberry Mango Buckwheat Crisp”
Homemade granola is super easy to make and a tasty topping for smoothies, oatmeal and yogurt. I’m all about texture and my Chocolate Buckwheat Granola delivers, along with nutrition and flavour! It also makes the house smell nice and cozy.
Continue reading “Chocolate Buckwheat Granola”
I’m one of those obnoxious pumpkin lovers this time of year. I make homemade Pumpkin Spice Lattes, pumpkin oatmeal, smoothies, chia pudding, chili, soups and desserts! Not ashamed at all, which is why I’ve created these Pumpkin Pie Squares! The crust of shortbread like, with a pumpkin pie filling topped with lightly toasted walnuts, sweetened with maple syrup. Continue reading “Pumpkin Pie Squares”
These Pumpkin Pie Balls are in season and so easy to make. I used my usual base of medjool dates and cashews, added pumpkin, coconut flour and spices. You could substitute some of the coconut flour for your favourite protein powder to give these guys a protein boost too. Otherwise they make for a quick, easy and portable snack. Continue reading “Pumpkin Pie Balls”
I love fall. I love summer too, but fall is a bit nostalgic because it’s so short here in Alberta. I love the colour of the leaves as they change to yellows and oranges. I love the crisp air, sweaters, boots, soups, stews, pumpkin and chai. Chai is warming and perfect to add at this time of year. Continue reading “Boosted Chai Kudzu Pudding & Latte”
I had the pleasure of doing a guest post for the talented Christal of Nutritionist in the Kitch today! I’m sure most of you know of her and her gorgeous food blog but if not, what are you waiting for? Head on over and admire her creative recipes and beautiful food photography! Continue reading “Cherry Chocolate Skillet Cobbler”
When I first discovered you could use frozen bananas to make ice cream, I was ecstatic! That was back when I’d first discovered food blogs and they opened my eyes up to the possibility of eating healthy without sacrificing on taste. I was used to eating plain oatmeal with cinnamon and apples or dry, skinless chicken breasts with dry brown rice and steamed broccoli without butter! That sounds so bland and not satiating at all, to me now! Continue reading “Kabocha Squash Banana Ice Cream”