June 12, 2017
I always say that we put so much emphasis on the foods that we eat, the amount of exercise we should get, and making sure that we get those 8 hours of zzzz’s a night. Don’t get me wrong, that’s really REALLY important.
I always say that we put so much emphasis on the foods that we eat, the amount of exercise we should get, and making sure that we get those 8 hours of zzzz’s a night. Don’t get me wrong, that’s really REALLY important.
I know. It’s taken me way too long to post the Salted Chocolate Peanut Butter Bars. I posted this shot week’s ago and I’ve only just had the time today to get it out to you all.
Happiness is …. Spring time! I’m sure that you’re with me on that, right?
I am sitting in a massive craving for some sun and warmth, and mostly, REST. James and I are off to Los Angeles and Palm Springs in exactly two weeks to do just that. I’m also curious in exploring the L.A Health food scene for both research and inspiration. Even just walking through Whole Foods in the U.S is an experience all in itself since a lot of the products I see online are not available here. So, now I get to try them myself!
I might be a bit behind the times since I’ve only just started to eat bee pollen. I mean, why have I been missing out?
What is bee pollen exactly?
I’m ready for Spring. Like, ready yesterday!!! How about yourself? I think even my digestive system is confused. Normally, when the weather starts to warm up, I start craving more raw foods but that hasn’t quite happened to me yet. We have been having constant rain in Vancouver and I know that other parts of Canada and the U.S are experiencing boughts of snow. Isn’t that cray-cray?
I got to tell you, this past week wiped me out. I’ve been getting up at 5am as I had started my study plan for my nutrition certification. But, then a few things happened this week that presented a bit of a set back. But, I surprised myself this week.
It was an epic week for me. I hit a a big milestone. I have literally completed all of my case studies for submission for my registered holistic nutritionist certification. I’ll be submitting them this week and as long as there are no technical difficulties, I’ll be on my way.
I’m giddy excited today. We’re just in the process of booking our Spring trip to L.A. We had been toying with the idea of going to Thailand but given that we only had about a week, it just didn’t seem like the best use of such a short amount of time. We’ve tabled that trip for next year.
You guys…I’ve just completed the last of my 12 case studies as part of my nutritional certification. I’ve got a bit of fine-tuning to do but seriously, I almost fell of my chair when I realized this.
James and I are in Seattle for the weekend. I decided mid-week that I really needed to get out of town (literally) as I had been pushing myself a bit too hard. If you read my last post, you would have learned that after a few months of feeling pretty great, I had a set back.
I first have the say that I often make raw chocolates and cookies similar to these. Check out these Mint Chip and Wild Orange Protein Macaroons. And, the first person stealing them out of the fridge/freezer is my man, James.
I’ve had a bucket-load of cacao beans that myprotein.ca sent me back in December. They’re cacao is amazing. I absolutely thought that their cacao powder was the richest that I’ve come across. Sheer decadence.
This recipe is the perfect skin food! Avocados are an amazing fat that is so beneficial for health skin. Well, any good fat is great for you.
I was thinking about all of you this morning and your New Year’s Resolutions. For some of you, it may be going well and for others, maybe not so much??
I don’t know about you but I’m all about trying to make as much as I possibly can in my own home. From GRAIN FREE GRANOLA, to GRAIN FREE GRANOLA BARS, SMOOTHIES and DAIRY FREE PUMPKIN SPICED LATTES, and TURMERIC TEA LATTES, I want to be able to see and control what I am putting into my body. The same goes for ghee. But, I understand that most people may not know what ghee is, never mind assume that it’s only for Indian food! (That’s what I thought too!)
When I was eating a primarily vegan eating lifestyle, I was all over making protein bites as I was/am a snacking machine! And I’m back with these Chocolate Pistachio Energy Bites.
Have I told you lately that I love and appreciate you reading my posts and making my recipes? And, I love your commitment to learning about and improving your health and lifestyle. It’s ahhhh-mazing!
One of the great things about transitioning into the different seasons is the change in flavours. Besides pumpkin, root vegetables, spice, and apples take centre stage.
The weather in Vancouver has been crazy gloomy. It has literally (at this point anyways) rained for over 30 days. No sunlight for 30 days! So, I’ve been making sure that I’m getting my daily vitamin D and omega fatty acids to make sure that my immune system is still strong despite this shitty weather.
I’ve been pretty committed about reducing my sugar intake including fruit. I know, we’re always told to eat our fruit because they ARE rich in vitamins, minerals, antioxidants, and fibre. However, if you have any blood sugar imbalances, watching your sugar intake is critical in balancing them out.
I’m dropping in quickly this Saturday morning before I hit the gym. I just wanted to share this simple and quick recipe – Diary Free Pumpkin Spiced Almond Milk. When I was back from my recent trip down to Arizona and Sante Fe, we did a little stop over to Trader Joe’s. It’s a great place to grab organic produce, organic dairy, and even organic canned foods and it’s affordable.
I’ve been wanted to go to Santa Fe, New Mexico for years. I’m not sure why. My guess is that for many, the area is a spiritual destination full of semi-precious stones and crystals and copious amounts of churches. It’s also an area rich in history especially driving over the Rio Grande and driving through parts of Route 66.
I just took a week long trip down to Scottsdale and Santa Fe, and I gotta tell you, I was pooped! I was trying to finish up a case study for my nutrition certification which had me up at 5am. I had some projects that I needed to get done at my day job, and, I was just trying to balance time for myself and my own health practice. That’s also probably the reason why I came down with bronchitis a week before I left!
So, what do you reach for when your low on energy? What about when you’re trying to enhance your focus?
Let me guess…
Coffee, sugar, caffeinated soda, energy drinks…Am I right?
Here’s the thing about pancakes – they’re heavy, filling, and from a traditional sense, full of flours that provide zero nutritional value or energy. But aren’t they good???
Oh geez my friends, I got my husband hooked on this recipe! He’s already a lover of my classic chia pudding but add in one of his favourite fruit (peaches), and now he won’t leave me alone. “Can you please make that peach chia pudding?”. “I really love that peach chia pudding”. “We have to go to the farmer’s market on Sunday to get more peaches for that chia pudding”. And, on and on he goes.
YOU GUYS, this is the easiest coconut-based yoghurt that you’ll ever make! No fermenting required yet it is still loaded with probiotics which are essential for gut and immune health.
I literally did the happy dance when I made this recipe and it worked out and tasted great at the same time. And, then I thought, for a $2.00 can of coconut milk, I will never-ever-EVER have to buy store-bought coconut yoghurt again. Savings – PHEW! But, then I also get to control what I put into the yoghurt. And, as you can see, the ingredients are minimal.
Lately, I’ve been on a homemade nut milk frenzy. Last week, I made coconut and almond milk and this week, one of my favourites, brazil nut milk.
I wanted to quickly share these super-easy cookies for you. I know when something is good when I have to make a second batch within the week. And the great thing about these cookies is that they have minimal ingredients that can be made in a very short amount of time – awesome, right?
I’ve been a Matcha fan for years! I mean, just look at all of the recipes that I’ve created with this powerful superfood:
Coconut Matcha Energy Bites — my absolute favourite.
Coconut Vanilla Matcha Smoothie — creamy & satisfying.
Creamy Tropical Matcha Smoothie — perfect for summer.
Pineapple Matcha Sparkling Cocktail — a cocktail with a healthy spin.
I’ve just planted my first garden that I was able to get through a local community plot. Every single item in there is GREEN (oh, except for the tomatoes and orange peppers),100% organic, and non-GMO!! It’s just such an amazing thing to be able to grow your own food and have complete control over what you bring into your home and fridge.
Now, growing your own vegetables isn’t possible for everyone. But, that doesn’t mean you can’t play a big part in ensuring that you’re bringing the best quality ingredients into your home.
I’ve just returned from a trip to California where we spent some time in Palm Springs/Desert and a couple of days in the Newport Beach area. It was nice to finally get a stretch of time to rest and relax.
Normally, when we’re travelling, we do like to stay in hotels that may have kitchen’s available and we really, REALLY love Marriott’s Shadow Ridge Resort in Rancho Mirage – isn’t it gorgeous? We’re now hopping over to The Westin Mission Hills Gold Resort and Spa mostly because I’m curious since I work with a Westin Hotel myself. But, what I love about Westin Hotels is that they are a very health conscious hotel chain with state-of-the-art exercise equipment and lots of health food options that include an array of superfoods and even their own juice bar.
If you’re a milk chocolate lover, then you’re going to love this recipe. Plus, it’s completely dairy free, vegan and super gut friendly snack.
I love chocolate like no other but I’m strictly into the dark kind. Milk chocolate just makes my skin break out immediately but it’s just sooooo good!
Okay, if you missed the big ta-da, my website went down for a few weeks. I was soooo upset because this baby is so important to me. I love posting recipes, wellness advice, inspirational interviews and product reviews for all for you. I spend my early mornings and weekends writing to you all and hoping to inspire you to a healthier you.
I’m just loving that Spring is here! Aren’t you?
I’m sitting at my local coffee shop, sipping on a dairy-free matcha latte with the windows wide open. I look across the street and see the patios opened up and people soaking up the sun. Everything is green and blooming. Ahhhhhh….
Happy dance! It’s Spring! The sun is rising earlier and setting later. I hear the birds chirping every morning when I get up. And, the truest sign of Spring in Vancouver are the Cherry Blossoms.
And, awesome news. I just got my first urban garden plot! I grew up with a garden and I am often trolling the local farmer’s markets and now, I can grow my own treasures. Here’s a snap of my garden:
Well hello there! Sooooo, I’ve ended a crazy crazy week. How about yourself? I’m always about the honesty and I don’t shy away from sharing. I’m struggling with my own health right now mostly based on my managing (or rather, not managing) the stress in my life. I’m doing my best by getting rest, eating as much plant-forward as possible, and getting low impact exercise like yoga, and walking. You will love my recent post where I talk about my practice of self-care and I share my Coconut Avocado Banana Nourishing Hair & Face Mask (PS. it’s all edible too!).
Happy weekend all!
It was a crazy week for me. I’m always is trying to manage my day job with my nutrition studies along with keeping this website up to date with amazing recipes such as this one! For me, balance is essential but it can often be put on the back burner when I’m stuck in the chaos of life. Do you know what I mean?
You’re gonna love this recipe especially if you’re looking for a quick, tasty snack that doesn’t take a lot of effort. But, first, let me tell you the key ingredient in this recipe…
FAT. Yup fat.
This recipe includes one of two fats (or both): coconut oil and/or cacao butter, both raw and organic. And, trust me, this recipe is super tasty!
Making my own nut butters brings me great enjoyment. Think about it – a jar of almond butter is sooo expensive. When I walk through my natural foods store, I’m always looking for a sale since these decadent-type butters are in such small jars and they barely last a couple of weeks.
I’m sitting having a rare late day coffee. It’s rare as I never drink coffee in the afternoon and it’s late because I have been celebrating my hubby, James’s, birthday!
It’s Sunday and I’m jamming on my computer, sipping coffee and working on a whole lot of things for Eat-Life-Balance.com. For those of you new to my site, I am in the process of obtaining my certification for nutrition. Part of that process is starting nutritional consultations to fine-tune my skills in providing others (clients) with nutrition and lifestyle support for optimal health.
Happy belated New Year! I am so looking forward to 2016. The past year had a few bumps along the way. I actually fell asleep at 9:30 pm on New Year’s Eve – what a way to ring in the new year right? And, hope it’s not a sign of what 2016 has in order as I have so many desires for this year.
This is the ultimate detox green juice and it only has a few simple ingredients but it is damn tasty!
Now, I don’t juice as often as I used to but I still love me some green juice. I really only promote juicing in two ways:
This is just the easiest appetizer recipe to have waiting for your guests. It’s also a crowd pleaser since it looks like you just spent your afternoon fancying this recipe up (but you didn’t)!
The only time that you’ll find me in the kitchen making desert is when I have company coming over. Sooooo, we had company over!
My friend Chanel is flying off to Italy later this month as she got accepted into an art school. She’s an amazing artist so I was thrilled to hear the news.
You know that I am a chocolate lover. Who the heck isn’t?
But this chocolate is actually good for you. I know! Good for you. Coconut oil is just such an amazing fat. It is so versatile and it makes for the best homemade chocolate. In this recipe, we also add a nut or seed butter to add some extra protein. So, for me, this makes the best afternoon snack.
Here’s something that you probably didn’t know about me. I have a traditional day job. I am an HR manager here in Vancouver, Canada. Yup. So, on my weekends and some of my weeknights, I spend all of my free time finding ways to connect with you all. I LOVE IT.
I just finished a wicked awesome weekend with three of my gal pals. We stayed in a hotel, invited a psychic over to give us readings, sipped on champagne, and stayed up way too late. But, it was so much fun and so needed.
I’m putting together this post as I sit and have my last morning coffee in Newport Beach, California. James and I took some time off to jet off to Palm Springs and Newport Beach for about five days – it was heaven. I ended up catching my yearly “head cold” on route but thankfully, it wasn’t anything major.
How was your Halloween weekend? Did you dress up for your trick or treaters or head out to a halloween party? Halloween isn’t my thing but I managed to dress up for work, as a lady bug (in case you were wondering). It was surprisingly fun.
I did spend a relaxing weekend just catching up on emails, recipes, podcasts, going to yoga (of course) and just simply relaxing. James was off to Calgary for a few days and we’re meeting up to fly out to California for the rest of the week. I can’t wait!!!! Now, onto this week’s recipe….
Holy crap these muffins are sooo good!
Don’t like zucchini? I promise you that you won’t even notice that they are in the muffin. I swear, I promise!
Sometimes, with super healthy muffins, they can be dry or heavy but not these babies. These muffins are moist, not too sweet and full of healthy goodness – zucchini! The zucchini is what makes these muffins so moist. Just be sure that you squeeze as much water out of them so that they cook properly.
I love coffee. I really, REALLY do. Now, I’m not a 2-3 cup a day coffee drinker but I have one cup of joe a day. And, if you live in West Vancouver like I do, you’ll find me on the weekends at a local coffee shop with my honey, sipping away working on this website.
(Keep reading as you have a chance to get your hands on a bag of super-greens yourself!)
I’ve just returned from a trip back home where I was in Ottawa, Toronto and my hometown of Barry’s Bay, Ontario. Needless to say it was a little glutinous. It’s not that I necessarily ate bad, except that my family ALWAYS has desserts on the table after a meal. I snuck a few bites of ice cream or chocolate zucchini cake or those homemade butter tarts. Oh, and then I also indulged in some wine…
I love me some tacos! James and I have them once a week, normally with these tasty bits and a bunch of spicy veggies and my homemade crockpot refried beans. The problem with taco shells is that they are normally made with GMO corn and many, in general, find corn hard to digest. They’re also deep fried which I guess is why they’re so tasty in the first place!
You know that breakfast is my favourite meal. For obvious reasons – it’s fuel for my day. But, in the same token, it has to be light and easy.
That’s where these Almond Acai Berry Clusters come in. Protein is essential for energy and to keep me full and sustained.
Are you on Periscope yet? If you’re not, get the app and link to @eatlifebalance. It is a real time app and once uploaded, followers only have about 24 hours to watch it. I’ve been posting how-to recipes, lifestyle advice and general silly musings from my kitchen! It’s a whole ‘lotta fun and an awesome way to connect with all of you.
So, have you tried So Delicious’s Cashew Salted Caramel non-dairy ice cream yet? It’s is amazing. It’s sweet, salty and nutty and without dairy!
I decided that this may make a swoon-worthy Cashew + Salted Caramel Smoothie Bowl but made with less sugar.
I love me some pesto. I posted this OMG Kale Pesto last year and it’s still one of my most popular recipes! Thank you for the support 🙂
You are always going to find a big ‘ol bag or container of hemp seeds in my fridge. Yes, I keep them in the fridge to retain their freshness. In fact, I’m thinking that freezing them will also be an even better idea! I thought hemp seeds added to a pesto in replacement of pine nuts would work and it does. Hemp is also loaded with omega fats AND it’s a complete plant-based protein making it good for the body and easy to digest.
This is my new addiction.
As is, coconut butter is delicious and super easy to make.
But, then I decided to toast the coconut first and see what happened.
I just had to get my hands on it.
In the time of grain free, paleo lifestyles (which I do like by the way), I still have to have myself a good bowl ‘o pasta.
And it is. It really is the perfect summer smoothie.
I’m a green smoothie junkie. Hop on over to my recipes page and take a look at all the smoothies I have produced all these years.
These are “berry-berry awesome!”. No, they really are.
These Strawberry Bliss Bars are:
– slightly sweet
– dairy free
– gluten free
When I make treats, I always have my husband in mind. He likes anything sweet and if I can make it healthy, even better! Since he’s so active, it’s always ideal if it’s something quick and that he can easily snack on. That’s why these Banana Bread Protein Bites are perfect.
My husband, James, loves a good scone. They’re not so healthy but they taste damn good.
I think my desire for a savoury muffin came from the change in the season. Spring is in bloom in Vancouver and we’re starting see fresh produce. I love it!
I love lemons! Who doesn’t, right? They’re bright, tangy and bursting with flavour.
They are also the epitome of Spring in my eyes. Even though I start every morning with the squeeze of a lemon in my water, I’m especially drawn to the flavours as we get closer and closer to warmer weather.
I made these Chocolate Banana Nut Butter Cups for my sweetie, James. These are actually a bit of a switch up from the Protein Peanut Butter Cups that I posted when I first started my blog 5 years ago. James loves them! So, imagine when I revise them and do two things to really impress him:
March is nutrition month! What a great initiative to help educate our community about how to eat and enjoy healthy food for a whole 30 days. I was recently asked by Choices Markets, Western Canada’s largest retailer of natural and organic food, to talk with my readers about how healthy eating in the workplace is possible. And, I thought I would also share 12 Healthy & Simple Take-Away Lunches.
I don’t quite understand why it took me so long to invest in a slow cooker. I mean, I talk about balance all the time and what better way to simplify than with a slow cooker. You just simply toss all ingredients into the crockpot, set for 8 hours and away you go!
There is one cup of spinach in this smoothie. I managed to get my husband to slurp this up without a whimper about the greenness of the flavours. It’s not that he hates greens (spinach actually is his favourite salad green), he’s just opposed to it in his smoothies.
There’s nothing like a hearty Sunday night pasta. I also think that pasta sauces are the only meals that I like as leftovers since they just get better and better each passing day. It allows for those flavours to mingle!
Happy New Year!
Are you happy it’s a new year? I know that I walk into every new year with both excitement and apprehension.
I’ll be honest with you. The level of stress that I was feeling leading up to the holidays was overwhelming. Working a full time job, studying nutrition at night, keeping my website up to date and about 8 months ago, I became an wellness consultant and educator with doTERRA. Sometimes I think, “have I bitten off more than I can chew?”. Probably. Do you ever get that way?
In this new episode of Eat-Life-BalanceTV, I’m showing you how to make my favourite breakfast / snack. My Acai Berry & Avocado Smoothie Bowl. And, don’t worry if you don’t have access to Acai Berry. I’ll give you a few alternatives. PLUS, I’m also showing you a few ways you can amp up the nutrients with a few of my favourite super foods!
If I can steal from Erin Ireland, these are “to die for”! I wanted to call them “chocolate pudding bars” (because the topping does actually taste like pudd’n) but the hubby didn’t like it. Sigh. So, fudge it is!
These No Bake Vegan Choco-Bars are so easy to make. In fact, all of my bars and balls (he he!) are. These Goji Hazelnut Cacao Protein Bites are easy. Oh my! These Mint Chip and Wild Orange Coconut Macaroons are also made in a SNAP! And, these Raw Lemon Protein Balls are the bomb-diggity!
I’ve been in love with cacao for years. What makes it special? High in magnesium, naturally caffeinated and unprocessed. Don’t get it confused with cocoa peeps. It’s not the same. Cocoa is highly processed and lacks the nutritional benefits that cacao has. Geez, I even made a video about cacao!
Now, let’s get started on these bars!
NO-BAKE VEGAN CHOCO-FUDGE BARS
Makes 12 bars
3/4 cup dates
1/2 cup raw cashews
1/2 cup pecans
2 tbsp cocoa nibs
1 tbsp coconut oil
3 tbsp raw cacao powder
2 tbsp maple syrup
2 tbsp chia seeds
1/4 cup dates
1/4 cup raw pecans or cashews
1) Soak chia seeds in a bowl with 8 tbsp of water and leave aside. Place all the base layer ingredients in a food processor and blend until combined and sticking together. Press the mixture into the bottom of an inch-deep tray that is lined (not necessary but easier to cut!)
2) Place all the topping ingredients in the processor with the chia seeds and blend until smooth. Taste the mixture. I only added 2 tablespoons of maple syrup but you may want more. Remember: sweeter is not always better!
3) With a tablespoon or a spatula, smear on top of the base layer, then put the tray in the freezer for at least an hour. Cut into portions.
4) You can store the bars in the fridge (lasts about 1 week) or store in freezer if you’ve done a big batch.
Question – do you make your own granola bars? Inspire me with your favourite flavours in the comments below!
I know what you must be thinking – beets in a smoothie? Trust me when I say that, not only is this a nutrient dense smoothie, it is also sweet, tart and tastes amazing!
Beets are in full swing this fall and it’s one of my favourite root vegetables. Naturally sweet, beets are high in antioxidants like immune-boosting vitamin C, which is critical during cold and flu season. Make ahead tip: grab some beets, chop into quarters and roast covered in a 375-degree oven for 1 hour. Once cooled, peel and freeze.
Raspberries are also high in antioxidants and you may be surprised to hear that one cup of fresh raspberries contains about 1.5 g of protein! They are also lower in sugar and high in fiber, making it helpful when trying to watch your weight.
1 can of organic coconut milk (full fat or light)
3/4 cup of frozen raspberries
1 small red beet (use the frozen beets or you can use a raw beet chopped into small pieces)
1 tsp. organic coconut flakes and a little extra for garnishing
Place ingredients in a blender and blend until smooth. Enjoy!
Oh ya! How the heck to you make Decadent Dairy Free Caramel? Dates baby! So, it’s actually a date paste that you can use to sweeten up smoothies, add to baking, or spread on some apple slices. If you want to zip it up, add some sea salt and you’ve got yourself some salted caramel or add a little vanilla to add more depth of flavour. If you want caramel , add more water to drizzle on top of dairy free coconut milk ice cream.
Here’s what may surprise you about this Spiced Ginger Pear Smoothie. You can actually serve it warm if you want to. I mean, why the heck not?
No dehydrator required. Yessss!!!!
But this is a recipe that you will need to stick around the house for as it can take about 1.5 – 2 hours to make. But, ohhhhhh, the rewards. These Easy Baked Cinnamon Apple Chips are crunchy, sweet and highly nutritious. I made two trays and I ate them both within two days. Hey, they’re guilt-free remember.
You have no excuses with this Cinnamon Toast Green Smoothie! In under 2 minutes, in this video I show you with just a few simple ingredients, how you can put together a nutritious, simple and flavourful meal.
You can amp this baby up with a few of my favourite add-ons:
I’ve been off the “grain-train” for some time now. What that means really, is that I’ve reduced my grain intact quite dramatically this past year. I’ve been dealing with some inflammation in my joints and upon some research, I’ve tested out reducing my intake to see if that would help. Well, it did. Some of those grains have include brown rice, quinoa, millet and oats.
Don’t hate me for bringing this luxurious recipe into your life. I came across an Instagram pic from superfood guru Julie Morris that inspired me. Warmed chocolate nut milk with cinnamon, black pepper and my favourite superfood, maca! I want to be her with a little bit of my other idol, Kimberly Snyder. There. I’ve just put that out into the universe! It’s going to happen now, right?
Ohhhhhh, yes! How much fun is this going to be? I love anything coconut and I particularly love the healthy fats that come along with it. These macaroons are an awesome snack, totally kid-friendly but keep in mind, they do need to be refrigerated.
But, both these recipes have a special kick: doTERRA certified pure, therapeutic grade essential oils (don’t worry, I do give you the recipe without the oils too).
Oh my God is right! Actually, you’ll be surprised to hear that I am not the biggest kale lover. Let’s be real here. You gotta know how to pick them and how to use it. I’m sure we’ve all picked up a bunch of kale before and realized after cooking, it was tough, stringy and bitter.
Recently on the blog, I’ve been talking about some of the hormonal imbalances I have been dealing with recently. Here’s the thing: hormonal imbalances and even symptoms of PMS (which are a result of hormonal imbalances) are an indicator that something is just not right. What is also important to note, these symptoms, if not rectified now, could lead to issues later on in life. For example, extreme symptoms of menopause.
These Lemon Blueberry Chia Seed Muffins are perfect for breakfast – fruit, complex carbohydrates, protein and omega fatty acids to keep you fuelled all morning! Blueberries are starting to come into season and I’m stocking up! I buy fresh, local berries and freeze as much as my freezer can handle!
You may have noticed that I have been on a homemade protein / energy bite kick! I couldn’t get enough of these Coconut Matcha Protein Bites that I made a few weeks back.
There is nothing better than a homemade energy or protein bite. I could not stop eating these Coconut Matcha Protein Bites that tasted like creamy, white chocolate. But, there is no dairy in them! I actually made two batches in a one week period. Yum!
And, then there was the Raw Lemon Protein Bites. Perfect.Snack.Ever!
Yup! I made a cocktail with matcha. I mean, come on – you can get your cocktail on while reaping the tremendous benefits of matcha.
If you haven’t already guessed it, I love matcha! From this Coconut Vanilla Matcha Smoothie and this Energizing Smoothie to the Vanilla Matcha Lattes I brew at home – I just can’t get enough of the stuff.
You shouldn’t be intimidated by raw foods in any form. I won’t lie. Some raw foods can be time intensive and utilize a lot of ingredients but not this one!
I nailed this recipe. For a second, I thought it wouldn’t happen but it did and it’s delicious! If you are looking for an easy dessert, this is it. This 3 Ingredient Coconut Berry Mousse is dairy free and gluten free.
I’m a granola fanatic. Actually, you might even call this a trail mix since there are no oats involved in the making of this recipe So, it could meet both your breakfast and your snack needs!
I’ve been trying to come up with a recipe that uses coconut flour for a while now. That damn flour, as nutritious as it is, it’s pretty darn hard to work with. The key, after many attempts, is the complementary flours you put with it. In this case, almond and arrowroot flours. If you are omitting grains in your diet, this is your cookie!
I think we’re all in agreement that the best way to incorporate greens into your diet is through smoothies and juices. Juicing, in particular, was such a game changer for me – that instant impact of vitamins and minerals to my system! Immediate benefits include improved energy, skin, and improved digestion (including regular bowel movements). You’ll find a plethora (yes, pleth-ora) of smoothie recipes right here.
I’m on a bit of a chipotle kick lately. And then Spring has come around and the produce is getting better and fresher. So, when I purchase two bunches of kale for $2, I just knew Cheesy Chipotle Kale Chips needed to happen.
I think I may have concocted the best granola bars ever! I know, that’s a big statement but these Chocolate Peanut Butter Granola Bars – high protein, grain free, no bake! really are great. My husband just loves his peanut butter. I’ve tried to switch him over to almond butter for a change but he won’t have it. These are made with peanut butter but feel free to switch it over to another nut butter or seed butter if you are not into peanuts.
I had to shorten the title to this recipe twice. It is actually a Coconut Banana Berry Almond Breakfast Oatmeal Bake! But, that’s just crazy. I love oatmeal and I prefer either whole or steel cut oats but they do take some time to make every morning. So instead, I decided to bake it, slice it up and either eat room temperature or slightly heated. This is a delicious bake by the way!
Oh those creamy, bottled, grocery store dressings. You make eating salads much more enjoyable but you’re full of artificial flavours, unhealthy oils and your not good for my heart or my gut.
I love Mexican-inspired foods. So much flavour! I saw this recipe in VegNews for Quinoa Nachos but decided to make a “cleaner” version omitting the fried tortilla chips and going with a leafy lettuce. So, I came up with these Quinoa Lettuce Wraps with Cilantro Crema.