One-Pot Poached Pear Porridge

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I know I have not been posting lately. Alright, its been over a month! I can’t believe how quickly time flies! So much has changed for the good this past summer. I am finally picking up where I left off and carrying on.

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One thing that always calms and comforts me is baking and cooking. Doing it for myself and sharing it with the people I love is almost as peaceful as meditation.

If my food tastes awful, we laugh about it. If it is delicious we eat in silence because we are too busy trying not to leave a crumb behind. Regardless, it is always known that it was made with love.

This is something I whipped up for breakfast the other day and shared with my little sister. I find oatmeal is great for this time of year. It is warm, hearty and keeps me going all day long. Perfect for a long day at school…

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This September I started school again! Which is a really big deal for me. Last time I tried my hand at university I was expelled. I was miserable there, I was dealing with many physical and phycological set backs that I felt I had no control over. It seemed to be I was getting in my own way. But what was worse, was the feeling that I was getting in other peoples way. And for those who have experienced this you know that it is a horrible feeling.

I promised myself I would never go to school again. That I wasn’t good enough, wasn’t smart enough and people would realize this and not bother teaching me. Well, this July I made the decision to prove myself wrong and get back on the saddle. I am updating my math and sciences now but who knows what next year will bring! I no longer feel in the way of anyone including myself.

In fact, the only thing I feel currently is full. You know why? Because this porridge is awesome! What more do you need in life than a big bowl of love with a dash of self-confidence?

One-Pot Pear Porridge 

Serves 2-3

Ingredients

Poached Pear:

2 bartlett pear, cubed (you can substitute with apple)

1/4 cup apple juice

2 tbsp water

1 tbsp maple syrup

1/8 tsp of nutmeg

1 tsp cinnamon

Porridge:

1/2 cup water

1/2 cup almond milk (or sub for more water)

1 cup gluten-free oats

1 ripe banana, mashed

Optional Toppings:

goji berries, nut butter of choice, shredded coconut, pepitas, cacao nibs

Directions

  1. On medium heat, take a small sauce pan and put in apple juice, maple syrup, and water. Allow to begin to simmer.
  2. Once ready, add pear. You can peel the skin from the pear if you prefer it this way. Then stir in the spices. Leave on medium-low heat string occasionally. After about 7 minutes you should have a syrup and poached pear. Pour this into a bowl and allow to sit while you make the porridge.
  3. Using the same pot add water and almond milk. Bring to a gentle boil. Reduce heat to medium and add oats.
  4. Once liquid has been mostly absorbed, about 4-5 minutes, remove from heat. Stir in nut butter and mashed banana.
  5. Divide it into portions and top with pear and the syrup.
  6. Lastly, add all your favourite toppings. I also added extra cinnamon.

 

 

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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.

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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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.

Rawsome Nutella Cheesecake

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Raw desserts were what got me interested in veganism. I thought is was radical and, I have to admit, I judged without doing any research. However, I was very curious. I went to the farmers market one day and tried a raw pecan pie from this place called Fruition. I couldn’t believe what I was eating! It tasted AMAZING. Truthfully, I’d never had much of a sweet tooth. Chocolate was fine, but I would never had craved it and most sweets were just too rich. But this was a whole new experience for my taste buds! I didn’t feel sick or guilty eating it. The only thing I didn’t like was that I hadn’t tried it sooner! A new world of possibilities opened for me in that moment. I needed to buy a food processor and start a raw adventure of my own. So, here we are six months later and I can’t stop coming up with new ideas for raw desserts. If you have never tried one before, I urge you to give it a go. Find a raw dessert venue near you or try and make this recipe! Who knows! It might change your life… it certainly changed mine for the better!


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Raw Mini Nutella Cheesecakes

Makes 7 mini cheesecakes

Ingredients
Crust
  • 1 cup walnuts
  • 6 large medjool dates
Strawberry Filling
  • Your favourite strawberry jam OR my Berry Chia Jam
Nutella Cream
  • 1 cup soaked cashews (at least two hours)
  • 1/2 cup of rawtella or my homemade chocolate hazelnut spread
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla powder
  • 1/2 cup coconut milk
  • extra maple syrup and/or cacao to taste

Directions

  1. Make the crust by putting your walnuts into your food processor and grinding them into a course flour. Add the dates. Don’t forget to take the pits out!
  2. After a minute or so of blending, the crust should be malleable. Press crust into 7 moulds of a 12-cupcake tray about 1/4 of the way up.
  3. Top the crust with a thick layer of jam and place flat in the freezer.
  4. To make the “Nutella” cream, blend soaked cashews in your high-speed blender or food processor. Add the rest of the ingredients and sweeten to taste. You might want to add a bit more cacao if you like things extra chocolaty!
  5. Fill the remaining space in the 7 cupcake moulds with the cream and allow to freeze for at least two hours. Before serving, allow them to defrost on the counter or in the fridge.

Share. Eat. Enjoy.

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