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Flourless Chocolate Cake with Whiskey Cherries – Gluten & Dairy Free


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.

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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

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.

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3 Awesome Sugar-Free Substitutes


This is a guest post by Theresa Albert, health consultant, writer and speaker.

If I were sugar, I would be taking cover and either looking for a new job or finding a safe way to retire. Maybe partnering with newer, better versions of sweetness would be worth investigation because, everywhere I would look, the future will look grim. I would be reading the tea leaves and know that my days were numbered as North Americans continue to reduce their consumption of soda pop and governments crack down on how I am labelled. There is nowhere to go but down and out.

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Strawberry Bliss Bars (gluten free, vegan)

Strawberry Bliss Bars

These are “berry-berry awesome!”. No, they really are.

These Strawberry Bliss Bars are:

– creamy
– slightly sweet
– dairy free
– vegan
– gluten free

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Banana Bread Protein Bites

Banana Bread Protein Bites

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.

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Spring Inspiration: Savoury Sun-Dried Tomato & Spinach Muffins (dairy & gluten free)

Savoury Muffins

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!

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{VIDEO} Raw Vanilla Lemon Bars

Raw Lemon Bars

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.

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Chocolate Banana Nut Butter Cups

Chocolate Banana NB Cups

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:

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Sexy Mood Boosting Chocolate


Check out my Sexy Mood-Boosting Chocolate Recipe on the AHAALiving.com site.




Vegan Choc Fudge Bars

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!



Makes 12 bars

Bottom layer
3/4 cup dates
1/2 cup raw cashews
1/2 cup pecans
2 tbsp cocoa nibs

Fudge topping
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!