Print Friendly and PDF

DOUBLE CHOCOLATE PROTEIN MUG CAKE

DOUBLE CHOCOLATE PROTEIN MUG CAKE

Rich, fudgy chocolate cake in minutes?!  Count me in! Especially when it’s healthy enough to eat for breakfast!  Yup, this sexy single serving sensation is packed with antioxidants, healthy fats, fibre, and protein. It’s also nut-free and suitable for vegan, gluten-free, paleo, and keto diets.

Read More

MATCHA COCONUT PROTEIN BALLS

MATCHA COCONUT PROTEIN BALLS

I love these tasty Matcha Coconut Protein Balls. They are free of gluten, dairy and refined sugar, but absolutely packed with easy-to-digest energy along with antioxidants, fibre, healthy fats, and protein.  They are great for snack time or breakfast on-the-go.  And they are super simple to make in the food processor or blender, with no baking required.

Read More

"DOUBLE DOUBLE" CHOCOLATE BANANA CAKE (grain-free, nut-free)

"DOUBLE DOUBLE" CHOCOLATE BANANA CAKE (grain-free, nut-free)

This “Double Double” Cake — double chocolate and double banana — is made with both ripe bananas and banana flour. It’s nut-free, grain-free, gluten-free, and paleo-friendly, and makes a perfect nutritious-and-delicious treat for breakfast, snack time, dessert, or school lunch boxes.  It has a texture that’s a cross between a fudgy brownie and good old fashioned snacking cake. Better still, it’s refined sugar free and packed with healthy fats and protein!

Read More

MISO CILANTRO EDAMAME DIP

MISO CILANTRO EDAMAME DIP.jpg

This fresh & flavourful dip has been on repeat at my house.  It’s super easy to make and packed with antioxidants, fibre, and tasty gut-healthy ingredients like ginger and miso. I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, baked potatoes and roasted vegetables, or a flavour booster for proteins.

More About Miso

Miso is a traditional Japanese seasoning paste made from fermented soybeans and sometimes rice, barley or other ingredients (so be sure to confirm gluten-free if needed).  It has a salty, tangy, earthy, umami flavour that works well in savory dishes like soups and stews as well as glazes, marinades, sauces, and salad dressings. Because it undergoes a fermentation process, it is rich in probiotics.

There are numerous different types of miso, some with stronger more pungent flavour than others.  Here I used Shiro miso, which is the mildest kind. It has a slightly sweet taste and is very versatile.  

The Story with Cilantro

Cilantro is one of those foods that people seem to either love or hate.  It has been shown that approximately 10% of the population carries an olfactory-receptor (smell) gene that makes cilantro taste like soap!  If you find cilantro hard to handle, you can substitute fresh parsley or basil. If you do like cilantro, give it a whirl here. It is incredibly nutrient-dense, being low in calories, but rich in vitamins such as C, A & K.  Cilantro is also a good source of several essential volatile oils and minerals as well as disease-fighting antioxidants.

Recipe for Miso Cilantro Edamame Dip

MISO CILANTRO EDAMAME DIP INGREDIENTS.jpg

Ingredients for approximately 1 cup:

  • 1 cup frozen shelled edamame beans

  • 1 cup packed fresh cilantro (mainly leaves)

  • juice of one lime

  • 1 Tbsp Shiro miso paste

  • 1/2 to 1 Tbsp fresh grated ginger, adjusted to taste

  • 2 Tbsp extra-virgin olive oil

  • salt and pepper to taste

Directions:

  1. Put edamame in small pot of boiling salted water and cook for 7 minutes.  Drain and rinse with cold water.

  2. Add edamame, cilantro, lime juice, ginger, and miso to food processor or blender container and blend well.  

  3. With machine running, slowly drizzle in olive oil, stopping to scrape the bottom and sides with a spatula as needed.

  4. Season to taste and add additional lime juice, ginger, miso, or olive oil as needed for desired taste and consistency.

Miso Cilantro Edamame Dip can be stored in an airtight container in the fridge for a week.

"REESE'S" PEANUT BUTTER EASTER EGGS

"REESE'S" PEANUT BUTTER EASTER EGGS

I absolutely love these healthier copycat candies. They’re rich and creamy with that chocolatey peanut buttery goodness we all know and love.  You’ll barely believe that they’re refined sugar-free, vegan, low-carb/keto, and easily modified to be paleo and nut-free, too!

Read More

CHOCOLATE CHAGA BARU BUTTER

CHOCOLATE CHAGA BARU BUTTER

I was recently introduced to Baru seeds and I love them! They taste like a cross between peanuts and cashews except they are nut-free & school-safe. Baru seeds are rich in plant-based protein as well as fiber and vitamin E.

This is a recipe for a chocolate & adaptogen baru seed butter that my whole family loves!

Read More

ALMOND BUTTER CHOCOLATE CHUNK PROTEIN COOKIES

ALMOND BUTTER CHOCOLATE CHUNK PROTEIN COOKIES

Cuz who doesn’t love freshly baked chocolate chunk cookies?!?  Bonus is, these tasty low-carb treats are grain, gluten, & refined sugar free, and packed with healthy fats and protein.  Know what that means? Go ahead a have a couple for breakfast!

Read More

BROCCOLI BASIL & WALNUT PESTO

BROCCOLI BASIL & WALNUT PESTO

Broccoli Basil & Walnut Pesto is super easy to make and can be enjoyed in countless ways. In addition to mixing it into pasta, noodles, rice and spiralized vegetables, I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, and baked potatoes, or a flavour booster for proteins.

Read More

MATCHA SUPERFOOD CHIA PUDDING

MATCHA SUPERFOOD CHIA PUDDING

Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house.  It is nutritious, delicious and versatile, and can literally be thrown together in minutes the night before.

Here I have made my chia pudding wonderfully creamy and satisfying by using coconut milk and collagen peptides for extra healthy fat and protein.  It has also been amped-up a couple notches thanks to antioxidant-rich matcha and chlorella powders.

Read More

PALEO PUMPKIN OLIVE OIL BREAD

PALEO PUMPKIN OLIVE OIL BREAD

I make Paleo Pumpkin Olive Oil Bread year round.  First of all, pumpkin is way too nutritious and versatile to save for October.  And secondly, this bread is downright delicious. I tried a number of different paleo flour combinations before coming up with the one I used here.  And I must say, the taste and texture are on point. Tender, moist, slightly earthy and sweet with those wonderful notes of cinnamon, ginger, nutmeg & cloves.

Read More

BLUEBERRY 5-SPICE SWEET POTATO MUFFINS

BLUEBERRY 5-SPICE SWEET POTATO MUFFINS

I absolutely love these muffins.  They are tender and moist with a wonderful complex sweet & spicy flavour from the mixture of blueberries, sweet potato, and Chinese 5 spice. Better still, Blueberry 5-Spice Sweet Potato Muffins are grain, gluten and refined sugar free, and packed with antioxidants, fibre, and protein, too!

Read More

SUPER SLAW

SUPER SLAW

I absolutely love this colourful coleslaw. It’s bright and beautiful with a wonderful variety of textures, and it’s bursting with fresh flavour and health benefits. My three chicklets gobble it up every time, shaved brussels sprouts and all!

Read More

TAHINI CHAI GRANOLA

TAHINI CHAI GRANOLA

Fresh from the oven granola has got to be one of my favourite things.  Certainly if I were to write my own Book of Awesome, it would be featured. A few times.  Here I have added tahini and chai spices for a granola that has a wonderful nutty and slightly fragrant flavour with those crunchy chewy clusters we all love. Doesn’t get much better than that.

Read More

"NUTELLA" COOKIE DOUGH (OR COOKIES)

"NUTELLA" COOKIE DOUGH (OR COOKIES)

I first made this uber-tasty edible double chocolate hazelnut cookie dough for World Nutella Day. Not sure who comes up with all these food holidays, but this is one I would be happy to celebrate every week!

Good news is, “Nutella” Cookie Dough is so healthy you don’t need an excuse to eat it. It’s packed with healthy fats, fibre, and protein, and is vegan, gluten-free, paleo & keto-friendly, too!

Read More