Banana Berry Smoothie

Banana Berry Smoothie
I have been meaning to post this smoothie recipe for ages! This is a simple recipe for those who are trying to get on the smoothie bandwagon but not sure where to start… or what a good combination is! Nothing worse then throwing a bunch of stuff in a blender and forcing your self to drink it… we have all been there. I find this combo is also great for kids who might not be adventurous enough to drink green smoothies.

I personally drink a smoothie practically everyday. I find that my body prefers that over solid food first thing in the morning. Now, I enjoy all sorts of veggie concoctions. I don’t necessarily need a sweet smoothie anymore. My taste buds have adapted. However, when I started drinking smoothies on a regular basis I started simple.

Banana Berry Smoothie

I will be posting more smoothies on my blog to give you an idea of the diversity of combinations you can have and  I encourage you to be adventurous and give them a go! They are such a tremendous way to get in veggies, fruit and water in to your diet.
Who knows, maybe you will not need your daily cup of Joe to wake yourself up in the morning. You would be surprised the healing and energizing powers that fruits and vegetables have on the body.
So, try this recipe out and see if you are ready to add more simple raw breakfasts into your daily regime!
editedbbsmoothie
Banana Berry Smoothie 
Serves 2
Ingredients
  • 2 frozen Bananas**
  • 1 cup strawberries
  • 11/2 cups orange juice
  • 1 tbsp of coconut yogurt
  • 1/4 of raspberries
  • 1/4 cup apple juice
  • 1 tbsp hemp seeds (optional)
Directions
BLEND :)
**Note: Instead of freezing the whole banana with the peel; try chopping the banana into small rounds. Line a baking sheet with parchment paper and lay the banana slices on the baking sheet. Pop it in the freezer to freeze overnight. I do a whole bunch at once and then store in a ziplock freezer bag for when I need it!

 

Heavenly Sweet Potato Soup

sweetpotatosoup

Fall is here! This is my favourite time of year. It is when I bring out all my comfy sweaters, scarves, and pull out the outrageously long socks have lived in the back of my sock drawer all summer. There is no need for socks that reach your belly button… BUT THAT IS WHAT MAKES THEM SO AWESOME!!

My non-clothing obsession in fall is soup! Loads and loads of soup! Its warm and comforting. You can drink it in a cup, have it in a bowl or in a boat on a moat! With a fox or in a box! So yes, soup is good.
Sorry for the unoriginal rhymes… Dr. Suess is a better writer than me, I know. I just read that last book that was published, “What Pet Should I Get.” Pure gold. What a wonderful man.sweetpotatosoup
Back to soup. I am eating my Heavenly Sweet Potato Soup (which is also pure gold) for lunch at school whilst I write. I created this recipe two years ago and have been obsessed with it ever since. I dream about fall just so I have an excuse to start making this soup. When I first made it I told my friends that I should mail the recipe to a blogger and share this recipe with the world because it is too good not to share! Well, two years later I have ended up being the blogger to publish it. Go figure! ;)
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Be sure when you make this soup to not miss a step.. if you do not roast the sweet potato and onion before hand it will not taste as good I guarantee. Also, the brown sugar is a nice touch. I am not a huge fan of refined sugar, I usually replace it with sucanat. However, if you don’t mind a tablespoon or so in a serving for 8 it is worth the splurge.
So my friends, eat, be merry and try to share!
Heavenly Sweet Potato Soup
Heavenly Sweet Potato Soup
Ingredients
3 medium sweet potatoes, cubed
1 carton of vegetable stock
2 tbsp olive oil
1 zucchini, chopped
1 very large golden onion, chopped
2-3 cloves of garlic
1 tbsp brown sugar, sub for sucanat
1 heaping tsp curry powder
1 tbsp garham masala
1/2 tsp all spice
2/3 cup coconut milk, full fat
1/2 cup water
salt as needed
My Favourite Toppings:
sliced green apple, spaghetti squash, hot pepper, coconut milk
Directions
1. Preheat oven to 400ºC. Line a pan with parchment paper. Evenly spread the sweet potatoes, onion and brown sugar (or sucanat) onto the pan. Bake until sweet potato is tender; about 25 minutes.
2. In a large on medium heat sauté minced garlic with olive oil until fragrant. Add in the zucchini and spices. Mix until zucchini is evenly coated with spices and allow to brown slightly.
3. Add vegetable stock, sweet potatoes and onions. Allow to simmer for 5-10 minutes. With an emulsion blender, blend soup into a smooth and silky consistency.
4. Add coconut milk. I add a 1/2 cup of water as well to cut the richness of the soup. Feel free to not add water if you prefer. Taste before adding salt. The vegetable stock might have already been salty enough.
5. Allow to simmer for 8 minutes more and then remove from heat. Eat immediately or allow to cool before putting in the fridge. Will keep for a week or longer if put in the freezer.

Summer Rice Salad with Honey Mustard Dressing

Summer Rice Salad

Summer Rice Salad

One final summer recipe. Summer is almost behind us now. I have been making this fabulous rice salad all summer. It is so tasty and sweet. Of course you can make this recipe with whatever vegetables are in season, however, this is by far my favourite combo.
Summer Rice Salad

This, in many regards, has been a long summer for me. I learned about about myself and the person that I want to become. There are so many things I thought I wanted to change about myself. I thought I wasn’t pretty enough, smart enough or capable enough. It took me this entire summer to realize the people who love and appreciate the most where right in front of me all along!
We all have days or doubt and disappear, that is an inevitable fact of life. But, it is so comforting to know that I have wonderful friends and family that support me and help me rise to every challenge I may face in my life. And you know what the best way to face every challenge? With a belly full of nourishing, plant-based, wholesome food! So, enjoy this recipe and share it with family and friends. Food is love so share a little with the special people in your life!

Summer Rice Salad

Summer Rice Salad w/ Honey Mustard Dressing

Serves: 2 as a main or 4 as a side

Ingredients:

Salad:
1 cup of brown rice, uncooked
1 cup strawberries, sliced
1 avocado, diced
1/2 orange or yellow bell pepper, julienned
1/2 cucumber, chopped
1/2 cup kale, chopped
Dressing:
2 tbsp honey
1 tbsp dijon mustard
1/4 tsp salt and papper
2 tbsp rice vinegar
5 tbsp olive oil
Instructions:
  1. Cook brown rice as instructed on the package.
  2. To make dressing: whisk honey, mustard and vinegar together until smooth. Then add oil. If you add it sooner it will separate. Add salt and pepper to taste. Set aside.
  3. Once rice has cooled, add the rest of the ingredients. Drizzle the salad dressing on top and toss until well combined.
  4. Serve immediately. It will keep for up to two days in the fridge.

Gluten-free Quinoa Thin-Crust Pizza

Gluten-free pizza

I haven’t posted for awhile. That is due to many reasons, but the main one being the lack of inspiration and motivation. My brain was in such a fog the entire month of July. To be honest with you, I hardly remember it and yet it feels like it was the longest month of my life. It’s funny how our brain works sometimes. But that is over. I am once again motivated to cook, write and take tasty-looking pictures.

Quinoa Flour Pizza

The reason I started this blog in the first place was so that, for the first time in my life, I would have a hobby. Part of my anti-anxiety therapy was to find something that brought me pleasure, but did not stress me out: an activity I have complete control over. If I am having a “down day” (or month) I don’t feel I have disappointed anyone.

This all being said, I am thrilled a few people are visiting my blog! Although this is more of a therapeutic experiment than anything else, it is nice that people are visiting. So, a big thanks to the people who have tried my recipes and have revisited my site!

Thin Crust Quinoa Pizza

Now, on to the recipe of the day! This is pizza at its best, my friends. I have been obsessing over gluten-free pizza recipes for a couple months trying to find one that I like. I found a few, but they lacked the flavor I was looking for. I wanted a dense crust packed with flavor! I have a thick crust recipe I enjoy (another recipe for another time), however, I was looking for a thin crust when creating this recipe.

Gluten-free pizza

So, I thought to myself, what are my favorite flours? Personally, I love the taste of millet and quinoa. They are earthy and very filling. I decided, “What the heck! Let’s try it out!” I really enjoyed the result… and so did my little sister!

Gluten-free Quinoa Thin-Crust Pizza

Makes 2 personal crusts 

Ingredients

2 1/2 cups quinoa flour

1 cup millet flour

1/4 tsp xanthan gum

1 cup of warm water

1 1/2 tbsp dry yeast

1 tsp salt

1 tsp sugar

4 tbsp olive oil

1/4 cup brown rice flour, for dusting

Instructions

  1. In a bowl, put yeast, warm water and sugar together. Let sit until yeast expands and creates foam. Approximately 5-10 minutes.
  2. In a separate bowl, mix quinoa flour, xanthan gum, millet flour and salt. Whisk until well combined.
  3. Add olive oil and yeast mixture in with dry ingredients. Begin to mix ingredients together with hands until it forms dough. I put a bit of olive oil or water on my hands to prevent sticking. If the dough is too dry, add a tablespoon of water.
  4. Dust a clean countertop with rice flour and begin to knead the dough. Knead for about 5 minutes.
  5. Turn on the oven to 350°F. Let dough stand for about 20 minutes.
  6. Once the oven is preheated, roll the dough into a thin crust. I made two 9-inch pizzas. Allow to bake for about 7 minutes and then add toppings and bake for another 10-12 minutes longer.

Chocolate Protein Bliss Balls

Raw Chocolate Bliss Balls

In the summer I tend to cook and bake less. I don’t want to be stuck in the kitchen for hours with no air conditioning to cool me down. Plus, I want to enjoy that beautiful sunshine! Living on  a coast, we get a lot of rain. I mean a lot. So, when that pretty little sun peaks through the clouds all I want to do is stay outside all day!

Chocolate Bliss Balls

Which brings be to these delicious and incredibly filling bliss balls. I want to say I love stuffing my face with them, but honestly, they are so filling I can only handle eating one in a sitting. They are packed with natural protein from nuts and seeds. I would choose these blissful bites over a slab of meat any day

My favourite time to eat them is after a morning workout. When I go to the gym early in the morning I usually don’t eat before hand. I always listen to my body. Somedays I wake up ravenous and I just feel like I need to eat immediately. But, usually my body needs a little time to wakeup before ingesting solid foods. Well, what better way to wake it up than with plenty of water and exercise?

Chocolate Bliss Balls! Perfect for a post workout snack :)

That being said, after a workout it is easy to grab the first thing that is around. It can lead to making bad eating choices after putting in all that effort at the gym. That is why these little guys are so handy. You can just pop one in your purse or backpack. When you get a craving have a guilt-free snack that is actually satisfying and keeps you full!

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Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Ingredients
Servings: Balls
Recipe Notes
  1. Soak your buckwheat groats for about a half hour before making balls. This will soften them slightly and then rinse.
  2. Put all ingredients (excluding those for coating) into you food processor.
  3. Blend until a dough-like consistency. You should be able to pack to dough to form balls easily. Use more dates or 1 tbsp of coconut if needed.
  4. Form balls and dip to coat them with whatever you like. My favourite is cinnamon! Leave in the fridge for up to a week. Makes about 13 balls depending on size.

*Idea: You can also make them into the shape of granola bars if you prefer. Leave in the freezer to set overnight.

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Gluten-Free Artisan Teff Loaf

gluten-free bread

Life can be frustrating sometimes. Lately I’ve found things have not been going my way. Even though I feel like I’m working so hard, it’s as if I’m running in circles, forever finding myself back where I started. My goals are unclear and I don’t know where the next page in my story is leading.

I’m someone who likes certainty. I don’t mind obstacles, as long as I have a clear goal I’m striving to achieve. However, life is not always so black and white, is it? It’s full of these peaks and valleys that make up the whole colourful picture, but the picture seems to come in a box like a puzzle.

It can be so frustrating. I just want to take out all this energy. But how?..

gluten-free breadHow about by kneading some dough? I have Celiac Disease, so I very rarely find a bread recipe that is either not too sticky or not too dry to knead. I never get to put all my energy into making a beautiful loaf of bread. Until now!

Gluten-free Teff LoafThis lead me to search the internet for a bread that I could knead. It is such a great stress reliever! (If you haven’t tried it yet, you’re going to have to.)

I stumbled across this lovely recipe. I didn’t have all the ingredients, but with some reworking I was able to make tasty, hearty, delicious gluten-free/vegan bread. And oh mama, is it ever satisfying! I tried it first toasted and topped off with bruschetta, but it would also make great sandwich bread. Absolute heaven.

IMG_1298_FotorMy mom came over and watched me make this bread and taught me how to knead properly. She said it brought back memories of her childhood in Sicily, Italy, where she watched her mother bake bread.

I think a big part of my passion comes from seeing how much fulfillment cooking has brought my mother. I asked her why they always cut an X in the top of the bread, and she said her mother would tell her it was a cross. It was a way to bless the bread and be thankful for what you have. I thought that was incredibly beautiful.

Now on to the bread!

 

Gluten-Free Artisan Teff Loaf
Print Recipe
Adapted from the wonderful blogger Alta Mantsch. Check out the original recipe at: http://www.tastyeatsathome.com/2013/05/honey-teff-bread/
Servings
1 loaf
Servings
1 loaf
Gluten-Free Artisan Teff Loaf
Print Recipe
Adapted from the wonderful blogger Alta Mantsch. Check out the original recipe at: http://www.tastyeatsathome.com/2013/05/honey-teff-bread/
Servings
1 loaf
Servings
1 loaf
Ingredients
Dry
Wet
Servings: loaf
Recipe Notes
  1. In a medium bowl, mix warm water, yeast and molasses. Whisk together and let stand for 10 minutes.
  2. In a large bowl, mix all flours and salt together making sure they are well combined. *Only use 1/2 cup of white rice flour. The other 1/4 cup is used later while kneading the dough.
  3. If you do not have pre-ground chia seeds, put chia seeds in a blender and grind into a flour-like consistency.
  4. Pour chia seeds, psyllium husks and oil into the yeast mixture. Whisk until thick.
  5. Pour liquid into the flour mixture. Using a spatula or wooden spoon, begin to combine mixture. Once thick, start to fold the dough by hand. Dust a clean countertop with part of the the remaining white rice flour and knead. Now add herbs and sesame seeds. Continue to knead dough, adding more rice flour as needed until the dough is no longer sticky.
  6. Put the dough back into large bowl and cover with a damp towel for at least 30 minutes. For best results, allow to stand for an hour and a half. I allowed mine to stand overnight to see if results vary and there was almost no difference.
  7. Set oven to 400ºF. Preheat a castiron pan or pizza stone in the oven.
  8. Take dough and cut slits in the top. Sprinkle sesame seeds, course salt and/or olive oil. Carefully remove the stone or pan from heat and sprinkle a bit of flour on it. Place dough in the centre of stone.
  9. Allow to bake for 40-45 minutes. (Mine took 43 minutes.)
  10. Let cool on cooling rack for at least 10 minutes. You made amazing gluten-free bread! Worth every minute of effort!
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Easy Brussels Sprouts & Hummus Pasta

Brussels Sprout & Hummus Pasta

I have been so busy this month that lately my nights have been filled with quick and easy, 15 minute dinners like this. Just because food needs to be fast sometimes, does not mean it needs to be fast food! I can guarantee this recipe will not make you sluggish or sleepy after eating. You will feel satisfied and contented.

Brussels sprouts are so tasty and full of vitamins such as B1, B6, C an K, as well as omega-3 fatty acids and so much more! It’s a veggie I didn’t eat much of as a kid. Even the name turned me off. Now I buy them frozen all the time and use them whenever I need to make a meal in a pinch!

So, next time you’re in the grocery store, pick up some and try out this recipe or just boil them and top with honey and cranberries (also amazing). Try experimenting with fun new plants in your diet and your tummy will smile!

Brusslessprouts

 

Ingredients

serves 2

  • 150g rice pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups baby spinach
  • 1 cup brussel sprouts, cut in halves
  • 1/4 cup hummus
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp black pepper
  • 1 small zucchini, halved and sliced
  • 1 cup fresh cherry tomatoes
  • 1 handful of walnuts (optional)

Directions

  1. In boiling water, cook pasta until al dente.
  2. While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic. Sauté until fragrant, but not brown.
  3. Add zucchini and Brussels sprouts. Cook evenly for about 5 minutes.
  4. Adjust heat to low and add hummus, salt, pepper, oregano and spinach, and cook until all combined. You want the spinach to wither. Then mix in pasta.
  5. Once everything is well combined, plate the pasta and sprinkle with walnuts and tomatoes.

Brussels Sprouts & Hummus

Easy Vegan Apple & Pear Crumble (Grain-free Option)

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Happy Mothers Day to all the wonderful mothers out there! Hopefully you got to spend some of the day with your family. It can be so hard when the people you love are spread across a country, or even different countries.

I really felt that way this year. My sister just had beautiful baby and I wished I could have celebrated today with her. Unfortunately, Canada is a very big country and it was impossible to see her. All the same, I am so happy for her and her husband’s new family addition. I know he is loved greatly.

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This Mothers Day I went to brunch with my mom, gave her some beautiful tulips and then we took a walk around a very scenic part of Nova Scotia. The look-offs around the water are so incredible, it makes me incredibly thankful to live in a place where I am so close to nature. These beautiful, historic hiking trails are in our backyard and it’s so easy to take them for granted.

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Apple crumble is one of my favourite desserts of all time. I love everything about it! The crunch and the soft, warm apples and (of course!) who doesn’t LOVE pairing any dessert with ice cream! This ice cream is just bananas blended with a bit of almond milk and vanilla powder. So simple and so delicious.

I wanted to give a twist to my normal variation which is why I also added pear, coconut and cardamom. My biggest goal for this dessert was to use as little sugar as possible. How could I make it sweet without going overboard on the sugar? Medjool dates were the answer! (Aren’t Medjool dates always the answer though?)

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Try this recipe out and don’t be scared to experiment! Apple crumble is so versatile. The possiblities are endless. Let me know what you think by commenting below and thank you for visiting my site!

Ingredients

serves 8-10

Filling:

  • 2 Bartlet pears, 2 jazz apples (about 2 pounds)
  • 34 large Medjool dates or 1/2 cup raisins
  • 1/4 tsp ground cardamom (optional)
  • 1/2 tsp cinnamon
  • 2 tbsp sucanat
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • tbsp lemon juice
  • 1 tbsp maca powder (optional)
  • 1/2 tsp vanilla powder

Crumble:

  • 1 cup gluten free oats
  • 1/2 cup almond meal
  • 1/2 cup almonds, chopped
  • 3 tbsp of coconut flakes
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract (optional)
  • pinch of salt

Directions

  1. Preheat oven to 400º F.
  2. In a large bowl, combine all the ingredients for the filling. Mix well until apples and pears are evenly coated.
  3. Pour mixture into casserole dish and set aside.
  4. In the same bowl used for the filling, put in all of the ingredients to make the crumble topping. Mix well until evenly coated.
  5. Pour mixture on top of the filling. Take a piece of aluminum foil and cover the casserole dish. Poke a few air holes and place on the middle rack of your oven.
  6. Allow to cook for about 30 minutes covered and then cook uncovered for 15 minutes more until crisp on the top.
  7. Enjoy hot or leave to cool and put in the fridge. Will keep up to 5 days in the fridge.

Note: For a paleo or grain free option, omit the oats and add an extra 1/2 cup of chopped almonds and 1/2 cup of almond meal. It’s still equally as satisfying!

The Best Peanut Butter Bars

The Best Peanut Butter Bars! No-bake, vegan, gluten-free, soy-free

Time management is so hard! You would think that you would have a mandatory class in grade school dedicated to wrapping your head around the concept. Currently, I work four jobs. On top of that, I want to: eat three, non- processed meals a day, and keep up with my acting studies, and go to the gym, and create new recipes, etc. The list goes on and on…

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It is so important that I exercise and eat right. There are no cutting corners. The only one who suffers when I don’t balance my day, is me. A little over a year ago, I had to stop working for six months. I was constantly fainting. I had memory loss and could not remember who I was or where I was going half the time. I was dissociating. Anyone who has experienced this knows how frightening it can be.

At first, I thought six months without work was torture. And, for the first little while, it was, until I changed my mindset. I had been given this time to figure out what my body needed. Go figure, it wasn’t as complicated as I thought it was. Food was the first step. Whole, plant-based foods have given me a clarity of mind I did not think possible. When I began to commit to exercise, that’s when everything fell into place. It gave me back my confidence, it gave me something obtainable to strive for and it gave me the physical energy I had lost.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-free.

It all started making sense. I have been so blessed to have been forced to take half a year to discover my limitations, but also to find my talents and passions. Now, I juggle a hectic schedule, which I love. I do things that I enjoy, daily. I am inspired almost every single day.

Today’s inspirations were these beautiful flowers. It was a sad and dreary day today, but I was walking by a flower stand and I saw these lonely flowers for half off. I just had to take pictures of the beautiful colours that reminded me that spring is here and summer is on its way!

No-bake peanut butter granola bars! Vegan, gluten-free and soy-free

I made these to have on-the-go when I don’t have time to stop and make a meal. I also have been craving something sweet and I feel far less guilty having one of these bad boys than going to the store and buying a candy bar! I find I only need a small portion to feel satisfied and full.

Have fun making these and, if they are for your kids, let them help out! Adjust flavours to taste and don’t feel like you can’t throw other dried fruit or a different nut butter in the mix. The possibilities are endless!

Ingredients

  • 1/4 cup coconut oil
  • 1/4 almonds, roughly chopped
  • 2 tbsp sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pepita seeds (pumpkin seeds)
  • 4 tbsp natural peanut butter
  • 10 large, moist Medjool dates, roughly chopped
  • 1/4 cup dried cranberries
  • 1 cup rolled oats
  • 1/4 tsp cinnamon
  • 2 tbsp coconut sugar

Directions

  1. Put all the ingredients in a food processor. Mix until the mixture has a sticky consistency.
  2. Pour out onto parchment paper and roll out with a rolling pin to shape into granola bars. If making balls/truffles, simply roll a small portion of the mixture in your hand.
  3. Place in the fridge or freezer to set for about an hour.
  4. Keep them in an airtight container in the fridge and grab on-the-go! They should keep for over a week.

Note: If you don’t find the mixture binding together well, simply add more dates! Make sure they’re gooey and sticky dates. If they’re not, soak them for about an hour.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-free.

Orange and Pineapple Smoothie

Pinapple and Orange Smoothie! Soooo good!

This is one of the biggest pineapples I have ever bought. I was sceptical when buying it. I thought maybe the smaller ones would be juicier, but it was so delicious!

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Making fruit into a bowl is so much fun! It’s a great idea for a centrepiece at a party, or something healthy to bring to a potluck. To make your pineapple into a bowl: trace where you want the hole to be with a sharp knife and cut diagonally downward. Scooping out a watermelon works as a great bowl too!

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Orange and Pineapple Smoothie

Serves 1

Ingredients

  • 1 large navel orange, peeled and seeded
  • 1 large frozen banana
  • 1 cup pineapple
  • juice of half a lime
  • 1 cup carrot juice/coconut water/water

Directions

Blend.

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