Foodie turned Holistic Nutritionist
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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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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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. …
Funny thing about me is I actually don’t really love too many sweets and birthday cake is usually a little too much for me, but Sam lovessss birthday cake. Actually he likes anything sweet, especially in candy form and lots of sprinkles. So I basically made these healthier birthday cake energy balls for him and obviously had to use sprinkles. They add such a nice touch and what is a birthday cake without sprinkles? Sad, it’s a sad freakin’ cake. After I made these I had to test them out on Mr. Sprinkles himself and he LOVED them so much that they didn’t last longer than 24 hours in our house… so you’ve been warned. Maybe you want to hide them in the freezer so you don’t eat them all so quickly, I definitely will do that myself next time. …
I’ve had my fair share of energy balls in my life, these chocolate energy balls are probably my fave. Why? Because they are super rich, chocolatey and contain so much goodness in terms of the ingredients. I love to have them on hand for whenever I need a quick boost of energy or want a snack. They are great to keep in the fridge or freezer for whenever you get the urge. And with these chocolate energy balls, that urge can happen a lot because they are THAT good. …
If you are anything like me, you may have gotten a little too excited with all the apples and pears at the market. So you probably need a couple of ideas and recipes to use up all that goodness. I gotchu covered with these healthy apple oatmeal bars. I use apples and pears on an oat/nut crust with date caramel sauce, a delicious oat crumble on top and it is all refined sugar free. Get excited guys, get very excited!…
Whenever I have a bunch of spotty bananas lying around, I either peel and freeze them or make banana bread. This time, I made healthy chocolate muffins and they are so good! They did not last long in my house as the BF (and I) just devoured them. They are not overly sweet, so you can probably pair them with some fat (like almond butter or coconut butter) and have one for a snack. …
Yup, the first time I tried savory oats, I pretty much thought I had died and gone to foodie heaven. Where has this dish been all my life? Oh right, I remember, I thought it was weird and to have savory oats. I turned up my nose to this awesome dish, what was I thinking?! Well, I am so happy I made this healthy savory oatmeal because this may just be a better way to have oats, yup I said it. …
So were deep into summer and it was hot AF outside when I made this, but I would do it again just to have another slice. Usually, when it comes to summer desserts, I am all about keeping things cool and un-baked. But, when I had some zucchini from the market, I just had to try it in a loaf instead. I had been seeing zucchini baked into things for a while but never tried myself. Well, I sure am glad I changed all that and made this healthy chocolate zucchini bread.
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