Wednesday, March 22, 2017

Banana Oat Blender Muffins (Dairy, Gluten and Refined Sugar Free Options)

Muffins are a common breakfast or snack item around here.  I like how they can be quick and easy to make.  They are also easy to adapt to include variety of ingredients.  This recipe is definitely a simple one.  I like it more as a base and can be adapted with other spices, fruits, nuts or shredded vegetables. 

  • 2 cups oats (regular or gluten free)
  • 3 ripe bananas
  • 1/4 cup grapeseed oil
  • 2 eggs
  • 1/2 cup organic greek or regular yogurt
  • 3 tablespoons honey or maple syrup
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons flax seeds
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • toppings or fillers: chocolate chips, blueberries, nuts, coconut, dried fruit, zucchini/carrots?

  1. Preheat oven to 350 F and prepare muffin tray.
  2. Combine all ingredients into blender except if you want whole pieces of nuts, fruits, etc.  Add those in after blending.
  3. Blend until batter is smooth.
  4. Add your additional fillers if desired and stir.
  5. Pour into muffin tray 3/4 full.
  6. Bake for 20-25 minutes or until inserted toothpick comes out clean.
  7. Enjoy!

Wednesday, March 01, 2017

Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese.  In other words, great brain and bone food :)  These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)
  • 1 1/4 cup coconut milk (I used canned)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla
  • pinch sea salt
  • 1/2-1 cup chopped pineapple
  • 1/2-1 cup chopped raspberries
  • shredded unsweetened coconut for topping

  1. Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
  2. Layer parfaits with chia, pineapple, raspberries, repeat.  Sprinkle with coconut if desired.

Monday, February 20, 2017

Happy 1st Birthday To Our Little Boy

This weekend we celebrated our little one's first birthday!  Where did the year go?  I desperately tried to slow time down this past year, however it still seemed to just speed on.  We have thoroughly enjoyed watching him grow and seeing the positive impact his presence has made on the girls.  We have all been so blessed by him.
Blowing out his candle

Is this for me?

We made the day into a train theme, as it is also the theme of his bedroom.  My father in law has passed down an old electric train which has become a focal point in the nursery.  
1950's toy train

The girls were thrilled to help decorate the dining room and worked hard at creating trains for the decorations.

Not wanting to create too much work for myself, I made two kinds of cupcakes instead of a cake.  A carrot cupcake (sorry no recipe posted) and my chocolate cupcakes with chocolate date icing. Okay, maybe that doesn't sound that simple ;)

Greek yogurt made a great topping for his cupcake,
he devoured it!

On Sunday we also took the opportunity to thank God for our little boy and to acknowledge this blessing through a child dedication at our church. A Child dedication is a public commitment you make before God. The dedication service provides an opportunity to express your desire to lead and spiritually nurture your child in cooperation with the Holy Spirit.   We are so thankful to have been able to share these celebrations with family and friends.

Our little family with our Pastor

A Few More Photos of the Day
I must be explaining something really exciting ;)

Enjoying a New Book

Sunday, February 05, 2017

Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

  • 2 cups soft dates*
  • 1 1/2 cups unsweetened shredded coconut 
  • 1/2 cup ground almonds
  • 1 tablespoon coconut oil
  • 1 teaspoon almond extract
  • 1/4 teaspoon sea salt
  • 3 tablespoons extra unsweetened shredded coconut for rolling
*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

  1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
  2. Blend ingredients until all large pieces of date are cut evenly.
  3. Place the 3 tablespoons of remaining coconut onto a plate.
  4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
  5. Roll the ball into the coconut until it is fully covered.
  6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
  7. Enjoy.

Tuesday, January 24, 2017

Cabbage Bacon Bowl (Dairy, Gluten and Grain Free)

This recipe is one created by my husband.  Once and awhile we are blessed with his culinary creations.  Often he doesn't write down or remember what he has added to the dish but thankfully this one was placed on pen and paper.  This delicious meal which was not only tasty and filling, but also great for a simple budget.

Ingredients (serves 4-5 people)

  • 3 tablespoons olive oil
  • 1 diced onion
  • 1/2 teaspoon mustard seeds
  • 7-9 strips of bacon cut into small pieces
  • 1/2 thinly sliced large white cabbage
  • 1 shredded small zucchini
  • 1 shredded apple
  • 1/2-1 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 tablespoon maple syrup
  • sea salt and black pepper to taste
  • 1/3 cup cashews, pecans or walnuts (optional)

  1. In a large wok or frying pan, add oil and fry onion, garlic and bacon until it browns and onion is soft.
  2. Add mustard seeds, turmeric, cayenne and cabbage. Fry until cabbage is soft (about 10 minutes.)
  3. Add all remaining ingredients into the pan.
  4. Cook until apple and zucchini are soft, approximately 5 minutes.
  5. Serve as is or place over a bed or rice.