Go -Bars

I am a little late in posting this blog, but the week of Thanksgiving was a little nuts for us. We had family in town then my youngest got really sick and needed to be hospitalized for 3 days. Not the Thanksgiving we envisioned! Nonetheless, I wanted to post these for this time of year when every week seemed to have a lot going on! They are inspired and based off of Angela Liddon’s Present Glow Bars from her  OH SHE GLOWS COOKBOOK. I wrap them individually and keep them in a container in the freezer so we can grab one when we need one. They are filling, delicious and filled with nutrients to balance off some the less healthy holiday treats we may eat. Go Bars 1½ cups gluten-free oats 1 cup puffed millet or rice cereal ½ cup almond flour (or additional oats to make nut-free) ¼ cup sunflower seeds ¼ cup non-dairy chocolate chips (our favorite Enjoy Life) 1 tsp cinnamon ¼ tsp fine sea salt ½ cup brown rice syrup (see TIP below) ¼ cup almond or sunflower butter (to make … [Read more...]

Pumpkin Oat Muffins

Did I mention our family is nuts about pumpkin? You’d never guess that from the number of pumpkin blogs I have written over the past couple of weeks, but we are we love pumpkin!! We love adding it to everything! We throw it in our oatmeal, smoothies, pancake and waffle batter, we make cookies out of it, soup, pasta cream sauces, chicken curries, you name it. Pretty much any type of dish we have added pumpkin! So we didn’t go vary long this season before whipping up a few versions of pumpkin muffins. I usually make gluten-free Pumpkin Buckwheat Muffin recipe but one morning I was out of buckwheat and low on my gluten-free mix so I had to improvise. The result was the recipe below, which in a recent taste test, two out of three of my tasters preferred. Though it was a very close decision that required multiple muffins to decide! Option to use canned pumpkin puree or roast and puree your own pumpkin (see Roasted Sugar Pumpkin).   Pumpkin Oat Muffins Healthy wheat-free, … [Read more...]

Toasted Pumpkin Seeds

Don't throw those pumpkin seeds out!  Give them a good wash and dry then toast them in a warm oven to get a delicious seasonal and satisfying treat.  They can be seasoned with just a dash of salt, a little maple syrup and a dash of cinnamon for a sweeter treat or a little oil and some smoked paprika or your favorite spices for something more savory.  So many options.  They are great as a snack, to throw in your morning cereal, granola, or on top of a smoothie, soup or salad. Be sure to keep an eye on them when they are in the oven, they can burn quickly and as I found out the hard way, the inner seeds cook quicker than the outer seeds.  Be sure to stir often and if they look done...take 'em out! PUMPKIN SEEDS While the pumpkin is roasting, wash off the pumpkin seeds and pat dry with a paper towel. Place the seeds on a lined baking sheet and pour a half teaspoon or so or coconut oil (or olive oil) over the seeds and massaging the oil into the seeds. Lightly season with fine … [Read more...]

Pumpkin Pie Biscotti

Its that time of year again…..time to start making tons of pumpkin items!! This year, we are still having warmer days well into September. Cooler nights and mornings but we have been blessed with some beautiful sunny, warmer days. The girls love this because it means a few more weeks in their summer shorts, skirts and sundresses. Even though I am not yet ready to think about Thanksgiving, as soon as I see pumpkin on the shelves I automatically think of Pumpkin Pie. It is one of our family’s favorites and a pie that we don’t just consume on Thanksgiving. My version isn’t much like the traditional version, honestly its something I don’t mind making often because the girls love it and it serves up a good serving of lightly sweetened pumpkin which is super rich in Vitamin A, an excellent source of B-carotene, lutein, a good source of B-complex vitamins and rich in copper, calcium, potassium and phosphorus. So pumpkins go a long way for me on a nutritional platform and have so many … [Read more...]

Recharge Cookies

The girls are in gymnastics camp this week and they’ve both asked me to give them more to eat for lunch because what worked for the past 3 weeks isn’t enough this week! They have also been absolutely starving at pick up!! I was due to whip up some cookies last night, so keeping their voracious appetite in mind and a serious need for a recharge of energy after camp, I came up with these cookies. Simple and quick to throw together, filled with protein, slow burning carbohydrates and treat-like, giving them some fuel to keep them going until dinner. I ended up having one too with my morning tea after my early morning intense Tracy Anderson streaming stamina and master class session!! Pheww these helped me recharge! Recharge Cookies The perfect to pack in kids lunches or as an after-school, post-camp or really anytime snack. Packed with nutrients and belly goodness they will keep coming back for more. Yields about 18 cookies 1 cup gluten-free oats ⅔ cup all-purpose … [Read more...]

Sweet & Sour Gummies

I have been seeing more and more websites posting recipes for homemade candy. I love the idea!! Given we don’t eat foods (or candy) with food coloring in it, this takes most of the candy I grew up on (starburst, jolly ranches, tootsie rolls, licorice, etc.) off the table for my two little tikes. Though you can get some great “healthier” versions of these it is still candy that sticks to their teeth (already had warning about this from our ped-dentist) and not the best stuff for their growing little bodies. So I got the girls excited about making our own candy and went ahead and ordered a candy mold. They loved the shapes and couldn’t wait to try to heart or circular shapes (because the shape of candy will transform the taste for kiddos!!). I whipped up some freezer fudge a few times with great success, so today I tried a gummy sort of candy. I made this one a little sweet and sour, but there is room to make these sweeter if needed. I love the contrast and awesome … [Read more...]

Pearlicious Smoothie

I wanted to make a smoothie for my girlfriends who were over for lunch that was green but not too overpowering with “greenness”. This turned out to be a perfect addition to our salad based lunch and had the right about of creaminess, not too sweet and very refreshing. I remade it for the kiddos a few days later as their breakfast smoothie but added in some extra mango to sweeten it a bit more for them. The result was two empty glasses and two happy campers. Give it a worth and let me know how your crew likes it!   Pearlicious Smoothie 1 cup coconut water ½ cup non-dairy milk 1 pear (organic)* ½ cucumber (organic)* ½ avocado 1 cup mango, frozen (optional sweetener for kids) 1 tsp cinnamon (mixed in or sprinkled on top) * If not using organic fruit and vegetables, remember to peel off the skin before adding to the high-speed blender. Measure liquids into the high-speed blender then add remaining fruit and vegetables. Process until smooth and serve … [Read more...]

Creamy Vanilla-y Popsicles

This year while finishing our July 1st Canada then our 4th of July tri-colored popsicles (which also doubled as 14 Juillet (France’s Bastille Day) popsicles the girls made repeated requests for me to make just “white” popsicles. So of course I had to comply and whip some up. What’s great about homemade popsicles is there are so many options!! You can throw together some many combinations of fruit, splash of juice or coconut water or non-dairy milk and you can have so many different varieties. My biggest problem is remembering what I have mixed together and writing it down to remake again. I also love to make a little extra of our morning smoothie and throw that into a popsicle tray for dinner time dessert. This saves time and having to wash the vitamix twice!! J   Creamy Vanilla Popsicles 2 cups non-dairy milk 3-4 tbsp liquid sweetener (maple syrup, honey, or a few drops of stevia)* 2 tsp vanilla extract ½ - 1 cup chopped fruit of choice (blueberries, strawberries, … [Read more...]

“Nicer” Krispie Squares

We recently received Dreena Burton’s newest book Plant-Powered Families. Dreena is one of my favorites vegan cookbook authors and she’s Canadian! My husband often wants to cook dinner for us but we usually don’t have the ingredients (or the time) for the complicated dishes he proposes. I turned him onto Dreena Burton’s books because her meals are usually quick, easy to follow, prepare and uses ingredients we tend to always have on hand! Her latest book was released just before Father’s Day this year so it was perfect timing to add another book to Dad’s cooking belt. Now I have to admit the hubby has barely opened this new cookbook, but I have devoured reading it cover-to-cover one evening. I was eager to try so many of her recipes but decided to save the savory stuff to darling dearest, while I went straight to the sweet section. So far we have tried out her Fudgesicles, Protein Power Balls and today her “Nicer” Krispie Squares. Rice Krispies were one of these treats that we … [Read more...]

Vanilla Biscotti

Have a confession to make. Even though I make a lot of muffins, cakes and cookies, these are mostly for the fam but it’s the crunch that gets me. Seriously, the crunchier the better! My favorites tend to be the salty and savory things like chips, rice crackers, crunchy baked green beans (which I am eating right now!) or even cereal.   Wish I could say that carrots, celery or red peppers cured these crunch cravings but unfortunately don’t always do the trick. I do try to be healthier by eating baked chips instead of fried or dried vegetables and watching how many handfuls. Now I don’t always crave salty crunchy things. Often after dinner or in the late morning I crave a sweet crunch. Apples or hard pears can get me by when at work or out and about, but given the choice I’d savor a delicious and crunchy biscotti. I fell in love with these cookies after working in an Italian bakery in high school. The family I worked for was very Italian, the mother from Sicily and the father from … [Read more...]