Grain-Free Chocolate Doughnuts

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These doughnuts are delicious, healthy AND kid approved. I recently took them to a family gathering and had lots of little, sticky fingers coming back for seconds, thirds and (had I allowed) more! This recipe is created with minimal ingredients, it’s grain-free, dairy-free and packed with chocolatey goodness!  

My niece and I enjoyed them for breakfast without any guilt because they’re packed with healthy fats to nourish us and keep us full all morning. I’ve been working on a few different recipes but I especially love the chocolate one because, well,  chocolate is heavenly! 

If you don’t have a doughnut base, I highly recommend getting one. I’m sure this recipe could be made into muffins but there’s something special about eating goodies in the shape of a doughnut. Click here to find the doughnut tray that I use. 

Grain-Free Chocolate Doughnuts

Makes: 6

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ingredients:

Doughnuts
Topping
  • 1/4 cup chocolate chips (dairy free)
  • 1/2 teaspoon coconut oil

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Grease the doughnut tray with a thin layer of coconut oil.
  3. Combine all the dry ingredients together in a large bowl and stir well.
  4. With a fork whip all the wet ingredients together till mixed.
  5. Add the wet mixture to the dry and fold together till everything is wet and combined. Don't over mix. 
  6. Place the mixture into the tray evenly and bake in the oven for 15 minutes. 
  7. Remove from the oven once they are cooked and remove them from the tray to cool.
  8. Once they are cool, melt the toppings together and dip the doughnut tops into the chocolatey mixture. 
  9. Again allow them to cool and enjoy! 

NOTES:

These doughnuts can be kept at room temperature. They also freeze well.

Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:

ingredients:

Crust
Cheesecake
  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds

DIRECTIONS:

  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
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Sweet Potato "Nachos" (Vegan)

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I planned to create this plate of nachos for super bowl but I was just too excited to test the recipe so we made it a day in advance. It was soo good I’m going to make them again today!

It’s not your traditional nachos recipe, in fact it has no cheese or cheese like product however it’s a big pan of healthy flavourful foods and i’m telling you… it’s delicious!

I used sweet potato as the base and topped it with lots of interesting flavours. I dipped it into my newest creation “ranch” dressing which gave it an extra burst of flavour. I’m not sharing the dressing recipe just yet however you can use salsa, hummus or any other dip of your choice. Give it a try and let me know what creations you come up with.

Sweet Potato "Nachos" (Vegan)

Serves: 2-4

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prep time: cook time: total time:

ingredients:

  • 2-3 sweet potatoes sliced thin (I prefer small thin potatoes for smaller chips)
  • 1/2 cup sliced mini tomatoes
  • 2 green onions chopped
  • 1 jalapeño sliced
  • 1/2 cup black beans
  • 1 small avocado diced
  • 1/2 cup cilantro

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Place the sliced sweet potatoes onto two baking sheets. You want enough to roughly cover two sheets so cut more if needed. 
  3. Bake the sweet potato chips for 15 minutes then flip. Continue baking for another 15-25 minutes or till they are crispy on the outside and baked all the way through.
  4. Remove from the oven and stack all the chips onto each other onto one pan. 
  5. Add all the toppings evenly over the top. 
  6. You can eat while the toppings are raw or you can put it back into the oven for 10-15 minutes to soften the veggies.
  7. Enjoy with your favourite dips. 
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Celery Juice

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100% Celery juice drank first thing in the AM on an empty stomach has so many wonderful health benefits! Let me tell you more. I have been experimenting with this juice for the past week because I over indulged during the holidays and I had noticed my digestion was really terrible again and the bloating was pretty bad all day long. Even after the first day of having a 10-15 oz glass of this pure celery juice, I was peeing way more then average and the bloating went down significantly. I’m telling you, there are SO many health benefits to drinking pure celery juice on an empty stomach.

Here’s a few:

  • Celery is a natural diuretic. It helps flush toxins out of the body and as stated above, helps reduce stomach bloat.

  • Celery’s natural sodium content restores the balance of hydrochloric acid in the stomach (this is essential for healthy digestion.) The first drink in the AM on an empty stomach sets you up for easy digestion all day.

  • Celery is an alkalizing food. It reduces acids and toxins in the body while cleansing the liver and bloodstream.

  • Celery is full of antioxidants and polysaccharides which are known to be a great anti-inflammatory which I’m certain can help decrease majority of diseases in this world.

  • Celery has many other minerals which can promote anti-aging, improve hydration and in turn give you glowing skin,

I personally don’t like celery, but i’m able to drink this celery juice without any gaging. Perhaps it tastes better because I serve it from a wine decanter and drink from wine glasses.

Happy juicing!

Michelle xoxo

Celery Juice

Serves: 1

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prep time: cook time: total time:

ingredients:

  • 1 bunch organic celery (roughly 1 pound)

DIRECTIONS:

  1. Remove the butt of the celery bunch. Wash each celery stalk then juice. I use the Champion juicer.
  2. If you don't have a juicer, you can use a high powered blender then you'll need to strain the pulp with a cheese cloth or mess cloth. 

NOTES:

You can store the juice in a glass jar in your fridge for up to 4 days but I always recommend fresh is best! You can also add carrot or cucumber to the juice to improve the taste but when I'm looking to embrace the full effect of the celery cleanse, I suggest just 100% celery.
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Roasted Veggie Bowl

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This hearty plant based bowl is a satisfying, nutrient-filled fall meal. I really enjoy eating root veggies at this time of year because they are in season which means they are at their freshest and most nutrient dense. These veggies are typically at abundance for a great price point during the fall too. I'll often roast a massive batch of root veggies and keep them in the fridge to add to salads, sides for meals and of course to this roasted veg bowl. Give it a try and let me know what you think! Enjoy! 

Roasted Veggie Bowl

Serves: 4

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prep time: cook time: total time:

ingredients:

Roasted Vegetables
  • 1 small butternut squash 
  • 2 sweet potatoes 
  • 2 large carrots (I like rainbow for added colour)
  • 3 tablespoons fresh chopped rosemary 
  • 2 tablespoons fresh thyme
  • 6 garlic cloves
  • 1 tablespoon Italian spice mix
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 1 large leek
  • 4 cups broccoli 
  • 1-2 tablespoons avocado oil
Roasted Red Pepper
  • 2 red peppers 
Sautéed Greens
  • 4-6 cups of your favourite greens, kale, spinach bok choy (you choose)
  • 1/4 cup water
Toppings
  • 1 lemon
  • 1 can black beans
  • hemp hearts, sunflower seeds, sliced almonds, goat cheese  (optional)

DIRECTIONS:

Roasted Veggies
  1. Preheat oven 375°.
  2. Chop the butternut squash, sweet potato, and carrots into desired bite sized chunks and place on a baking sheet. 
  3. Combine all the spices, large garlic chunks and oil and bake in the oven for 25 minutes. 
  4. Remove from the oven and add chopped broccoli and leek and add back into the oven to cook for another 25-30 min or till all the vegetables are soft. 
  5. While the veggies are roasting, add the red peppers (whole) on to a separate baking sheet and bake in the oven. You can rotate the peppers occasionally.  Eventually some of the pepper will become black. Bake till it's very soft and it looks like the skins can be removed. 
  6. Allow the peppers to sit to cool before peeling them as they will be very hot and will likely burn.  Slice the skinless peppers into long strips. 
Sautéed Greens
  1. In a large frying pan on medium heat, sauté the greens till soft.  
Serve
  1. Dish your vegetables and greens then top with the black beans, a drizzle of lemon and any other favourite topping items. 
  2. You could also drizzle my garlic caesar dressing on top for an extra kick of garlic
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Vegetable Lentil Chilli

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We all need a warm hearty meal to keep us cozy during the winter months and chilli is definitely on the top of that list of go to cozy meals. I’ve created a veggie lentil chilli that’s sure to please. Feel free to add more of your favourite veggies like carrots, and mushrooms.

Bon appétit

Vegetable Lentil Chilli

Serves: 8

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. In a large sauce pan on low, sauté chopped peppers, onions, celery, garlic, spices and avocado oil for 10-15 minutes. Stir occasionally and add more oil if needed. 
  2. Add the remaining ingredients (chop the jalapeño into small pieces and only add half for less spice) simmer on low for 30 minutes.  
  3. Serve warm.  

calories

137

fat (grams)

3.9

carbs (grams)

20.4

protein (grams)

6.2

sugar (grams)

4.1
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Beet Dressing

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I’m obsessed with the bright vibrant colour of this beet dressing. It’s truly so fun to create because it makes any bowl of greens look exciting! The main ingredient is beets so feel free to eat as much as you’d like. I’ll even use it as a dip for a veggie tray.

This recipe will make enough for several salads. I like to store it in a Maison jar for up to a week in the fridge.

Beet Dressing

Makes: 8 oz.

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Blend all the ingredients in a blender till smooth. 
  2. Add more water if you'd like the dressing more liquidy or you can add less water if you'd like to keep it as a dip. 
  3. Store it in a glass jar in the fridge and use as needed.  
  4. It's mostly beets so you don't have to feel bad if you want to double up on the dressing.  

NOTES:

Don't wear white when your making this dressing, the beets stain and they seem to find a way to get everywhere! 
Nutritional values are per 1 Tablespoon.

calories

12

fat (grams)

.9

carbs (grams)

1.4

protein (grams)

.1

sugar (grams)

.8
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Green Goodness Kale Salad

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This yummy bowl of green goodness was inspired by my bestie/editor Stacy. After a nice night hanging with this gem and enjoying some healthy eats, I knew I wanted to share her go-to kale salad. She jazzed it up a bit different that night, to accommodate what she had in her fridge but that’s what I love the most about a salad, you really can add anything and everything to create your own special recipe. Pair it with some virgin olive oil, garlic and herbs and you have a tasty recipe to feed your cells!! Give the recipe a try and let us know what you think. 

Green Goodness Kale Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 4 cups kale chopped
  • 1 cup brussel sprouts grated (roughly 12)
  • 1 medium white onion chopped
  • 1/3 cup pecans
  • Parmesan cheese or vegan cheese of your choice (optional)
Dressing
  • 1/4 cup virgin olive oil
  • 2 minced garlic cloves
  • 2 tablespoons lemon
  • pinch of salt and pepper 

DIRECTIONS:

  1. Mix all the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients together well and drizzle on top of the salad.
  3. Mix well and enjoy! 

calories

250

fat (grams)

21.2

carbs (grams)

14.1

protein (grams)

5.6

sugar (grams)

2.3
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Sweet Potato Bruschetta

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I was having dinner with my good friend Taylor recently and she was enjoying some bruschetta. Although I love the taste of bread, I stay away from it as it makes me feel crampy and bloated, which is why I eat sweet potato toast instead. I’ve tried many variations of sweet potato toast, such as sweet and savoury, but I had never thought of bruschetta until that night. I started experimenting and once I mastered the recipe I had the real critic Taylor give it a try. I’m happy to share that she was impressed! I shared a photo on my Instagram and many of you messaged me for the recipe so I decided to share. I hope you all enjoy as much as Taylor and I do! 

Sweet Potato Bruschetta

Serves: 2

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prep time: cook time: total time:

ingredients:

  • 2 medium tomatoes 
  • 2 garlic cloves minced
  • 1/2  green onion 
  • 2 tablespoons olive oil
  • 4 basil leaves
  • pinch of salt and pepper
  • balsamic vinegar
  • 1 sweet potato

DIRECTIONS:

  1. Make the sweet potato toast, either in the oven or in the toaster. Follow my previous blog for instructions. Click here to see the instructions for the Sweet Potato Toast
  2. In a medium sized bowl, add diced tomato, onion, minced garlic, oil, chopped basil, salt and pepper. 
  3. Mix this well and you can set it aside for a few hours or you can use it as soon as the sweet potato toast is ready. 
  4. Optional to add some spinach or arugula on top of the sweet potato toast then add the tomato bruschetta mixture. 
  5. Optional to drizzle balsamic vinegar on top of everything. 
  6. Serve and enjoy! 

NOTES:

If you're serving more then 2-3 people, double the recipe.
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Vibrant Purple Cabbage Salad

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When I was much younger, my family would frequently go for dinner at a restaurant called Swiss Chalet. It was here where I remember purple cabbage in the salad. For some reason I remember it tasting so terrible and I’d pick around it, making sure to never let it touch my tongue. Many years later, my taste buds are much different. I’ve come to really enjoy this gorgeous vegetable. I’m obsessed with the bright purple, especially because I know how great it is to consume foods with all colours of the rainbow. I’ve created this salad and I’m so pleased with the simple yet tasty flavours. I hope you’ll also enjoy!

Vibrant Purple Cabbage Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 4 cups purple cabbage sliced thin
  • 1 cup carrot grated
  • 1 green onion chopped fine 
  • 1 cup parsley chopped
  • 1/4 cup raw sesame seeds
Dressing

DIRECTIONS:

  1. Combine all the salad ingredients in a medium sized bowl. 
  2. Mix all the dressing ingredients together then poor over the salad. 
  3. Mix well and enjoy!  

calories

202

fat (grams)

14.5

carbs (grams)

17.9

protein (grams)

3.1

sugar (grams)

9.1
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Strawberry Avocado Poppy Seed Salad

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I can't get enough of this super salad. It's filled with sweet strawberries, and topped with a unique avocado poppy seed dressing. It looks mouthwatering and it tastes divine please let me know if you give it a try and comment down below.  

Strawberry Avocado Poppy Seed Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 140g  arugula 
  • 1 shallot diced
  • 1 cup cooked quinoa
  • 12 strawberries chopped
  • 5 basil leaves chopped long
Avocado Poppy Seed Dressing

DIRECTIONS:

  1. Mix all the salad ingredients in a large bowl.
  2. Mix the dressing ingredients well in a blender or with a fork in a small bowl till everything is mixed smooth.  If the avocado is a bit tough it might be  easier in a blender.  
  3. Drizzle the dressing over the salad, serve and enjoy! 

NOTES:

Nutritional values are based per serving.

calories

267

fat (grams)

15.2

carbs (grams)

32.6

protein (grams)

6.3

sugar (grams)

10
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Leftovers... Taco Stir-fry

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 I love homemade leftovers!  I especially love that leftovers take only minutes to whip up and generally have more flavour (the spices have time to really soak into the food.)  I recently posted a yummy dish from some leftover bean tacos, and I had many people asking about the recipe so I decided to share.  It is one of the easiest recipes I make and a top favourite.  On round one, I ate the taco mixture with lettuce wraps while my boyfriend ate it with sprouted whole wheat wraps with mustard.  On round two (the night of left overs), I heated the taco beans and peppers in a pan with handfuls of spinach.  Both nights were delicious but if I had to pick, it would be leftovers for sure!

For the taco powder, I generally use my own spice mixture, however, when I'm all out I use an organic mixture from simply organics.  I find that this brand uses more quality ingredients than the typical taco powder, and more nutrients is always my goal!  Here's the recipe and I hope you all enjoy!  

Taco Stir-fry

Serves: 4

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prep time: cook time: total time:

ingredients:

  • 1 red pepper 
  • 1 orange pepper
  • 1 yellow pepper
  • 1 medium red onion
  • 1 can chickpeas
  • 1 can black beans
  • 1/2 package of taco seasoning (add more if desired)
  • 2 cups spinach
  • water 

DIRECTIONS:

  1. Thinly slice the peppers and onion long.
  2. Sauté them in a pan on medium with a bit of water till slightly soft,  (just a couple of minutes) add a bit more water when needed so it doesn't burn to the pan but don't add to much water to make it soggy.
  3. Add the beans spinach and taco seasoning and continue to sauté till warm.
  4. Eat as is, or as a taco with a lettuce wrap or wrap of your choice. 
  5. ENJOY and of course, keep some left overs for the following day, the flavours are always better. 

NOTES:

Nutritional values based per serving.

calories

175

fat (grams)

.7

carbs (grams)

28.4

protein (grams)

9.7

sugar (grams)

6.7
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Kale Asparagus Salad

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This salad was made on a whim with some left overs of cooked veggies combined with some yummy raw veggies. In the summer time I like to include a bit of both raw and cooked veggies and changing it up often to keep me excited about each meal. I find dressings can make or break a salad and I'm pretty happy with the creation I made here for this salad.  With some almond butter and a punch of lemon, it's a unique combination that I'm hoping you'll enjoy as much as I do. 

Asparagus Kale Almond Salad

Serves: 1

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prep time: cook time: total time:

ingredients:

Salad
  • kale
  • cooked asparagus 
  • shallots
  • cooked & diced sweet potato
  • endive
  • curly parsley
  • hemp hearts
  • hard boiled (soft boiled) egg 
Almond Dressing

DIRECTIONS:

  1. Dice and chop all vegetables as you desire and add to a large bowl. 
  2. Mix the dressing together in a blender and drizzle on top of the salad.  This is a thicker dressing, if you prefer a more liquid dressing add more avocado oil. 
  3. Optional to add an egg on top.

NOTES:

I usually give you all the exact amounts for the vegetables however I've left this open and encourage you to add the amounts you feel fit for how hungry you may be. 
If your making this salad for more then one, be sure to multiply the dressing ingredients.
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Piña Colada Smoothie

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It's five o'clock somewhere right? Although this Pina Colada recipe does not call for alcohol coconut vodka does add a nice punch! 

Virgin or spiked, it's a great treat to get some nutrients in.  Now, just close your eyes and imagine the hot sun on your face and your toes in the sand... 

Piña Colada Smoothie

Serves: 2

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Blend all the ingredients in a blender. 
  2. Serve with a slice of pineapple and enjoy! 

notes

*optional to layer with coconut yogurt as seen in the photo above
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Sweet Potato Toast

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Have you heard about this bizarre but brilliant trend of using sweet potato slices as toast?  I have to admit, it’s pretty great!  While I assumed it would only taste good with savoury toppings, you’ll be happy to know it’s also delicious with sweet.  

I’ve included the recipe below along with a video to show a variety of ways to enjoy this newly favourite grain-free toast.  Whether you want to be quick and use the toaster or you would prefer to toast it in the oven, I give you both options. Hope you enjoy!  

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Sweet Potato Toast (Baked or Toasted)

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prep time: cook time: total time:

ingredients:

Baked
Toasted
  • 1 sweet potato
  • hummus
  • parsley

DIRECTIONS:

Baked
  1. Preheat oven to 400°F
  2. Slice your cleaned potato in thin slices either round or long. 
  3. Place on a baking pan  and bake in the oven for 30 minutes. *Option to turn once half way through cooking.
  4. If your potato is cut thick than you may need to cook it longer then the 30 minutes.
  5. Once the potato is soft and cooked all the way through, broil each side for 1 min each, watching it does't burn. 
  6. Spread on your almond butter, top it with sliced strawberries and hemp hearts and enjoy! 
Toasted
  1. Cut the ends off your washed potato and be sure it will fit into your toaster once it's sliced. 
  2. Slice the potato long thin slices. 
  3. Turn your toaster up high and toast the slices. You may need to do this 2-3 times or until it is soft and fully cooked. 
  4. You should notice it's lightly browning on the outside. 
  5. Once it's ready, spread on the hummus and sprinkle the parsley on top. Enjoy! 

notes

I've shared two of my sweet potato options here but you can see a couple more of my favourite recipe ideas  in the YouTube video down below.
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Almond Crackers (grain-free)

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I’ve been making these grain free crackers for a long time. The recipe was originally given to me by a friend but I’ve transformed it slightly over the years. You can make these crackers with all sorts of flavoured options but I’ve listed my two favourites down below. Using the almond flour gives it that delicious nutty flavour, and they seem to bake up perfectly whether you want the crackers thick or thin. Try pairing them with your favourite dips and spreads, and enjoy that nutty, sweet crunch!

Almond Crackers (grain-free)

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prep time: cook time: total time:

ingredients:

Savoury Option
Sweet option
  • 1/4 cup cranberries chopped
  • 1 tablespoon hemp hearts
  • 3 dates chopped small

DIRECTIONS:

  1. Heat the oven to 350°.
  2. Mix the top 4 ingredients together and divide it into two separate balls. 
  3. Mix the savoury option with one ball and mix the sweet option with the other ball.  
  4. Roll the balls separately between two pieces of parchment paper till they are evenly thin. Optional to roll thin or thick depending what style of cracker you'd like. See my photo for my preferred thickness.
  5. Bake in the oven for 15 min or until crispy. 
  6. Cut the crackers 1.5 inch squares right out of the oven while they are still hot. 
  7. Eat with your favourite toppings and spreads. 

notes

*You can store these in the freezer so they are prepared for anytime an unexpected guest may arrive.
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Zoodles & Nut Free Pesto

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Spiralizing zucchini can be a fun, unique way to change up a meal. These veggie noodles are great both raw and cooked but today we are going to cook them with a nut free pesto. When topped up with more cooked vegetables, you’ve got a bowl full of nutrients and goodness.

Take a look at the recipe below and let me know if you prefer raw or cooked. Perhaps you may change it up based on the current season. 

If you don't mind nuts and you want a vegan option, I do also have a dairy free Pesto recipe you could use here instead.  

Enjoy! 

Zoodles & Nut Free Pesto

Serves: 2-3

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prep time: cook time: total time:

ingredients:

  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 3 zucchini (200g each) spiralized
Pesto
  • 2 garlic cloves
  • 1/2 cup basil (25g)
  • 1 cup spinach (50g)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • a pinch of salt and pepper 
  • 3 pieces of sun-dried tomato chopped small 

DIRECTIONS:

  1. Sauté onion and 1 tablespoon olive oil in a large pan on the medium heat for 2-3 minutes.
  2. Spiralize your zucchini and set aside while making your pesto.
  3. Add remaining ingredients (except the sun-dried tomatoes) to a food processor or blender and mix till all the ingredients are very fine.  
  4. Add the zucchini and pesto to the sauce pan, mix it together and cook on medium heat for 5 minutes or until the zoodles are soft but not falling apart.  
  5. Serve warm and sprinkle with sun-dried tomatoes. 
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Chocolate Raspberry Chia Pudding 

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Chia Pudding is the grain free “oatmeal” I’ve come to love. It is equally enjoyable when eaten hot and cold, and it's absolutely delicious using many different combinations (see my video below for my top 5 chia creations.) This recipe is chocolate topped with sweet raspberries and it is sure to satisfy most chocolate cravings. 

Chia seeds are a great source of omega-3 fatty acids and carbohydrates which helps to keep energy levels high. Other nutrients include protein, iron, fibre and antioxidants to keep people strong and healthy. 

Take a look at my other recipes below and let me know what your favourite combination is! 

Chocolate Raspberry Chia Pudding

Serves: 1

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Combine all the ingredients into a mason jar except the raspberries.
  2. Add the lid and seal it tight. Shake the mixture well so all the ingredients are mixed well together. 
  3. Keep the mixture in the fridge for minimum 20 minutes or leave it over night to get firm. 
  4. Add the raspberries and any of your favourite toppings and enjoy. 

notes

*Nutrition values are based on 1 serving
*If you limiting sugars, try using monk fruit sweetener or stevia.

calories

353

fat (grams)

14.9

carbs (grams)

39.6

protein (grams)

13.8

sugar (grams)

13.6
Created using The Recipes Generator

Roasted Honey Garlic Brussels Sprouts

Roasted-Honey-Garlic-Brussels-Sprouts.JPG

I get the impression that Brussels sprouts are underrated. They seem to get a bad rap because of the bitterness that sometimes dominates dishes with Brussels sprouts. This is why I like creating a variety of dishes that use spices and herbs to compliment their taste. 

I suggest anyone who feels questionable about Brussels sprouts to start with this roasted honey garlic Brussels sprout recipe. When the sprouts are baked to perfection, your bite will release warm honey from the soft sprout centre, and it's pretty decadent! This mini cabbage is packed with vitamin C, fibre, B vitamins and other goodness! 

Roasted Honey Garlic Brussels sprouts

Serves: 4

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

  • 1.5 pounds Brussels sprouts
  • 2 1/2 tablespoons raw honey
  • 1 tablespoon water
  • 1-2 garlic cloves minced
  • 1/4 teaspoon ground black pepper

DIRECTIONS:

  1. Preheat the oven to 400°F
  2. Remove the Brussel sprouts stem, cut the sprout in half and wash them clean. 
  3. Place them in an 8x8 pan.
  4. Melt the honey and water, then add remaining ingredients and mix.
  5. Drizzle honey mixture over the Brussels sprouts and stir them so they are all coated with the honey. 
  6. Cover and bake in the oven for 30 minutes total. Stir them after 20 minutes and remove the lid after 25. 
  7. They should be soft and cooked all the way through. If not keep them in a bit longer. 

notes

*Cooking them covered helps keep them very moist.  
*Nutritional values are per serving.

calories

115

fat (grams)

.5

carbs (grams)

24.9

protein (grams)

6.4

sugar (grams)

13.1
Created using The Recipes Generator

Mexican Crackers (grain free, vegan)

Mexican-spicy-grain-free-crackers.JPG

Before you start cooking, I'll suggest you double the batch!  These crackers are so tasty and filled with whole real foods so you won't feel bad when you eat the whole batch to yourself.  For years I've made my own crackers with almond flour but I know it's not school friendly which is why I wanted to create a nut-free option.  I find these crackers light and easy to digest as well as satisfying for anyone looking for the crunch. 

I've paired this recipe with several different flavours and I like to add it to my Mexican salad bowls (recipe coming soon). 

In this recipe I use buckwheat and although it sounds like a part of the wheat family, it's not nor does it include gluten .  It's high in fibre, and phytonutrients which will support the circulatory system and helps fight blood pressure and high cholesterol.  

Eat these crackers alone or pair them with your favourite dips and dishes. 

Mexican Crackers (Grain Free)

Makes: 42 crackers

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat the oven to 425°F
  2. Mash your steamed potatoes in a medium size bowl. Do not leave any lumps. 
  3. Mix all the remaining ingredients (except the coconut oil) together with the sweet potato. 
  4. Once everything is mixed well, add the coconut oil and again continue to mix well.  
  5. Place your batter on a parchment lined cookie sheet. It's important to use the parchment paper or it will stick.
  6. Place another piece of parchment paper on top and use this to flatten and thin out the batter.  You can use either a rolling pin or your hands.  
  7. You want it to be even so they cook the same. 
  8. Remove the top paper and place the pan in the oven for 15-20 min. Check on them for the last few minutes to be sure they won't burn.  Depending on how thin they are, they can start to brown/burn fast. 
  9. After the 20 min or if they are starting to brown, take them out and flip the flat batter onto the other side.  You can do this by using the parchment paper.  You will not need paper on the bottom now that they are firm. 
  10. The batter should now be directly on the pan.  Cut your crackers into approx. 42 crackers. You can now spread them out so they will cook more evenly. 
  11. Place them back into the oven. If you notice some are brown and/or crunchy, remove them from the pan and continue to cook the others in the oven for another 5-10 min, checking on them each minute.  

notes

*I find the outer layer will get brown and crunchy faster then the middle.  
*You can make them thick or thin, depending on how you like them.  The cooking time will vary depending on the thickness. 
*Nutritional values are dependent on 7 crackers.

calories

75

fat (grams)

4.2

carbs (grams)

8.9

protein (grams)

1.3

sugar (grams)

2.2
Created using The Recipes Generator