Foodie turned Holistic Nutritionist
This cake! It reminds me of that McCain chocolate cake with frosting that I used to devour when I was younger. Except this version is a lot healthier and even has some zucchini in it. It’s a gluten free zucchini chocolate cake and I think you’re gonna love it. Because not only is the cake itself delicious and moist (sorry for using that word!), it also has a rich and SUPER EASY chocolate frosting. I’m talking just four ingredients here!
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I think nearly everyone can agree on one thing – no bake desserts are awesome! Making no bake desserts in the summer is a no-brainer, because turning the oven on is the last thing anyone wants to do. But, I’d make these no bake cookie dough bars year round and be quite content. I’ll let you in on a little secret… these are made with chickpeas! I know, raw chickpea cookie dough is nothing new (it’s been around for a few years), but when something is good, it sticks. And these are GOOD!
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My first attempt at making these healthy brownie cookies was a bit of a disaster. The dough was too dry, but I didn’t want the dough to go to waste, so I added milk and eggs. It helped, but I knew the next time I tested them exactly what I needed to tweak. I’ve really gotten into baking cookies lately, if you follow me on Instagram, maybe you’ve seen this on my stories. Failure is always a part of the baking process for me, but it’s all good, because the end result is worth it. Especially, when the end result are these gluten free brownie cookies.
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Truffles seem like one of those indulgent items that are probably too complicated to make yourself, right? That’s what I always thought too, but it turns out, they’re actually REALLY EASY to make. I wanted to create healthy chocolate truffles that tasted decadent but remained dairy free. The truth is as much as I love dairy (gimme all the cheese) I don’t have it that often as I find it makes me break out. Turns out, an easy swap of full fat coconut milk (from the can) will work as a great substitute for heavy cream.
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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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For some strange reason, I’ve never made my own PB cups. Growing up though, I loved the classic cup combo so I am surprised that I never got around to making my own. I think it’s because somehow I was convinced that they would be too much trouble to make. Well that couldn’t be further from the truth. These protein peanut butter cups are SO EASY! Plus they are made with one of my new favourite plant based protein powders and I snuck a little jam in there as well. You are going to LOVE them so much, promise!
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Are you confused about collagen? Marine, bovine, flavoured or unflavoured… it seems there are so many to choose from. And what exactly are the proven benefits of them? With so much nutrition information out there it can feel overwhelming even for someone like me whose job it is to know all the things. Although let’s be honest, I definitely don’t know all the things, but I do try and gather as much information as possible so that I can inform and educate. Today’s post is all about collagen and I hope that this can inspire you to make a decision about whether or not you want to make collagen a part of your health journey.
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As someone who doesn’t like coffee, matcha has always been my go-to in times of a caffeine hit. I have always loved tea, especially green tea and whenever I go to a Japanese restaurant, I always want a matcha dessert at the end. There is something so delicious about a creamy matcha creme brûlée, my personal favourite dessert at a local sushi spot in Toronto. I wanted to create my own type of dessert using matcha, so this vegan matcha cheesecake was born. I also knew that I wanted to add in a little something extra, so I used some of the cheesecake to also make a raspberry version too. The addition of the sour from the raspberry complements this vegan matcha cheesecake quite nicely.
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I’ve got two new recipes this week, who am I?! Sometimes, the recipe ideas just come in waves and I am riding it this week. I created these no bake pumpkin bars with a couple ideas in mind. First I wanted some layers in there to make it look pretty, but I also wanted each layer to serve a purpose and taste amazing. I used my previous no bake peanut chocolate bars as an idea when I created these, but changed the ingredients to reflect a more fall inspired approach. And since they are no bake, they are relatively easy and pretty foolproof if I do say so myself.
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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 love too.
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