Foodie turned Holistic Nutritionist
Although we had our first hit of snow this past week here in Toronto and it’s been looking like winter, it still is technically fall. Which means that crisp apples, pumpkin spice and all those things should *technically* still be the dominant theme. And so, I decided to make these gluten free apple cinnamon muffins. They are sort of like an apple crisp but in muffin form and they are the PERFECT fall (or winter?) treat.
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Is there anything better than chocolate in the morning? I’ll wait… in my opinion, there isn’t anything better. And this is why I love these healthy pumpkin oatmeal bars with chocolate chips. The chocolate is optional of course, so you could leave them out, or use nuts instead. But I will say, there is just something about having a little chocolate for breakfast that feels so right.
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I’ve been wanting to create savory oatmeal muffins for a while now. The idea has been swirling around in my brain for weeks. But I didn’t quite know how it would work and what it would taste like. I decided to just go for it and the results speak for themselves. These little muffins make the perfect snack, or breakfast. And because they are so portable, they are great for a quick grab-and-go option.
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For as long as I can remember I have been enjoying chia pudding for breakfast. I love the simplicity involved in making them and how easy they are to store for the week. But, after having the same kind of chia pudding, you can get a little bored with the flavours and toppings. Which is why I wanted to whip up some vegan chia pudding multiple ways and with some fun twists. They are all so tasty and can be made in less than 15 minutes, win-win!
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Best ever is a strong statement and it seems that nearly every food blogger deems their recipe the best, but you know what, this really is the best ever. I’ve made a lot of granola recipes over the years (cue pictures of me as a hippie making granola in her kitchen), and this IS the best. I may be biased because I love chocolate and hazelnuts (nothing beats nutella) so if you do too, then this chocolate hazelnut granola is for you.
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There are combos in life that just go together, like avocado and toast (or tbh- avocado with anything) or a burger and fries. But is there anything quite as classic as pb & j? Growing up, I had this combo all the time (yup, we were allowed to bring nut butters to school). And this was a classic for a reason. The sticky nature of the peanut butter combined with sweet jam makes perfect sense. I wanted to create all those same nostalgic feelings, so I created these PB & J energy bites. Ready to make them yourself, let’s get to it….
Funny thing, I never used to like donuts. Does that make me weird? I hope we can still be friends. Well, either way, they just weren’t my thing. From a young age, everyone here (in Canada) loves to get these little donuts called timbits (from Tim Hortons) and I would always turn my nose up at them. It actually wasn’t until Krsipy Kreme made its way to Canada that I actually liked donuts. At the time, in high school when it first came to Canada, it was all the rage. So my friends and I would head over, eat the donuts while we waited for our order and then go home with a dozen or so. There was something about a Krsipy Kreme that made me actually like donuts. Does that make me more American than Canadian?! I don’t know. But I haven’t had a Krispy Kreme in years and probably won’t anytime soon because they are super sweet and I don’t have much of a sweet tooth. So that’s why I created these gluten free baked pumpkin donuts. I wanted something that wasn’t overbearingly sweet and not fried. So I put my baking hat on (I don’t actually have a baking hat) and got to work. …
I am usually late to the game when it comes to new trends. So in staying with this theme, it only makes sense that I very recently added an Instant Pot to my life. I got it in the summer and have really begun using it more and more now that fall is here and winter is coming (yes that is a GOT reference). But, I can totally see why people are raving and loving their Instant Pots, they make cooking a lot easier and so much quicker. I was so impressed when I made these Instant Pot steel cut oats in only minutes. Plus the best part, is that you just set it and it does its thing, you don’t need to hover over the stove, stirring and watching the oats cook. …
This whole week has been an up and down rollercoaster, but one of the things that went really well was baking this grain free pumpkin granola. It sounds silly when you think about it, but for me, baking and cooking and being in my kitchen is my happy place and when everything feels like it’s going to shit, it picks me back up. What works for you? When things just don’t seem to be going right and it is out of your direct control, how do you cope? I know I have written about different ways to deal with stress and anxiety before and I find all of those very useful. But nothing beats having some comforting food around, even better when you spent some time making it yourself. …
Curious about collagen, or what about gelatin? In this blog post I am sharing with you my favourite paleo chocolate pudding made with gelatin and coconut milk. As much as I love my chocolate chia avocado pudding, I wanted to create something a bit different. I tasted a very similar version of this pudding at one of my favourite healthy restaurants in Toronto and knew that I wanted to recreate this at home. It took a couple of tries, but I figured out a way to make it that I think you will absolutely love too. …