Top 3 Recipes Made by YOU in 2018

Happy last day of 2018! I am always so honored & excited when I hear or see you making and enjoying a recipe!! With that in mind, I thought I would share, not my top 9 “liked” Instagram photos, but instead the top recipes MADE by YOU! Thankyou, from the bottom of my heart, for following me along this past year – Looking forward to 2019! Happy New Year, Friends!


Quinoa Banana Muffins


dry ingredients: 

1 cup quinoa flakes

1 cup of quinoa flour

1/2 cup ground flax seed

1/4 cup hemp hearts

3 tbs chia seeds

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

sea sat

wet ingredients: 

2 mashed bananas

1/2 cup apple sauce

1/2 cup dairy free milk

1/4 cup maple syrup

1 tbs apple cider vinegar

  1. mix wet & dry in separate bowls
  2. add wet to dry & fold until dry completely disappears, don’t over stir
  3. pour into prepared muffin pan
  4. bake at 375 for 18-20 min

Zucchini Banana Bread


wet ingredients:

mash 2 bananas

1/3 cup grated zucchini

1/2 cup apple sauce

1/4 cup almond milk

1 tbs apple cider vinegar .

dry ingredients:

1 cup almond flour

1 cup oat flour

1 cup oats

1/4 cup hemp hearts

1/4 cup ground flax seeds

3 tbs chia seeds

2 tsp baking powder

1 tsp baking soda

dash of cinnamon & sea salt

  1. mix wet & fry separate
  2. fold the dry ingredients into the wet
  3. optional: we added 1/4 cup Enjoy Life Chocolate chunks on top
  4. Fill prepared loaf pan
  5. bake 350° 30-40min

Peanut Butter Crispy Squares


for bottom layer: (in sauce pan melt & mix)

2 tbs coconut oil

1/2 cup peanut butter*

1/2 cup maple syrup*

mix & add:

3 cup Go Go Quinoa puffed quinoa Or Natures Path Organic puffed rice

  1. mix & press into a 9×13 pan

top chocolate layer:

melt 1/2 cup dark chocolate

1 tbs coconut oil in saucepan

  1. spread on top & refrigerate until hard – approx 1 hr.

* can sub for Almond butter & Honey



Peanut Butter Cups



my Grandma always made chocolate peanut butter treats at Christmas when I was growing up. the flavour combo is so nostalgic & this season – ok, all seasons – just need the chocolate, PB combo!

Chocolate Peanut Butter Cups

1/2 cup natural peanut butter

1-2 tbs coconut flour

3 tbs maple syrup

1/2 tsp vanilla – mix in a bowl – roll into small ball & flatten into a patty – melt a bar of dark chocolate (I like 85%) + 1 tbs coconut oil – pour a small amount of chocolate into the bottoms of a lined muffin tin – place peanut butter patty into center & cover with more chocolate – sprinkle with sea salt & freeze until hardened – store in fridge or freezer. .



Turtle Cups



I am such a sucker for all things sweet & salty! Chocolate & nuts of any kind is just my perfect treat! I love that “Turtle” combo & you see them everywhere at this time of year! So I have been so excited to make my own this Christmas season.

Step 1: 

Date Caramel

  1. Soak 1 cup of dates in warm water for 6-8 hours.
  2. Once soft, drain water & place the dates in a food processor.
  3. Add 1 tbs coconut oil + 3 tbs oat milk + 1 tsp vanilla + sea salt.
  4. Blend, stopping to scrape the sides, until smooth.
  5. Add 1 tbs of oat milk at a time if needed or until you reach desired consistency.


Step 2: 

Turtle Cups

  1. In a saucepan, melt 1 cup of chocolate. My favourite combo is 1/2 80% Camino dark bar + 1/2 Enjoy Life mini chips.
  2. Line a muffin pan (I chose mini pan!) & scoop approximately 1/2 tsp of chocolate into bottom of liners. You want the bottom to be covered in a thin layer.
  3. Drop a couple small pieces of pecans + a small scoop of date caramel into the middle of the chocolate.
  4. Cover or fill remainder of the cup with chocolate. Top with course sea salt if desired!
  5. Allow to harder in fridge or freezer.

Enjoy Friends! 


Gingerbread Cookies

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These are one of our families favorite Christmas Cookies! I have made these for several years & have two versions to share. Wheat free (Spelt Flour) & G-free (Buckwheat + Oat Flour) but both are free of dairy, eggs & refined sugars. Perfect for any cookie platter this Christmas. Enjoy Friends!

Gingerbread Cookies

yield: approx. 3 dozen      bake: 350 for 8-10min 

wet ingredients: 

1/2 cup coconut oil (melted & room temp)

1/2 cup molasses

1 tbs apple cider vinegar

dry ingredients: 

1/4 cup ground flax seed

3 cups of Spelt Flour OR 1 3/4 cup Buckwheat + 1.5 cup Oat Flour

1/2 cup coconut sugar

1 tsp baking soda

1/2 tsp baking powder

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

dash of sea salt

  1. Mix wet & dry ingredients separate bowls.
  2. add the wet to dry & combine with a fork or (I recommend) using your hands. they will keep the coconut oil warm for easy mixing & rolling
  3. roll till approx 1/8 of an inch thick. cut with cookie cutters
  4. place on cookie sheet lined with parchment paper. bake for 8-10 min at 350 degrees.
  5. remove from oven & allow them to cool. decorate if desired!

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My Top 5 – Baking

Call me nosy, but I just love seeing the inside of someones pantry or fridge, the items in their makeup bag or their carry on for a trip. I love hearing about someones experience at a new restaurant or their opinion of a product. It is amazing to learn from others and its a bonus if it helps to save time or money!

I love trying new things, but I am absolutely a creature of habit! I tend to stick with a few items and only venture outside of them occasionally.  Thought I would share my top 5 items in a few categories – some have been trial and error or a fluke find. Some I have learned about family or friends or some from other bloggers. Others are alternatives or deals, personal preferences or most used!


My Top 5 – Baking 

There are so many ingredients I love for baking –  Flour alternatives (spelt, almond, buckwheat etc.) Oils (avocado, coconut or olive) Quinoa (cooked, uncooked, flakes & puffed) not to mention Dark Chocolate and all the Nut Butters! But these would be the items I use daily in a variety of ways, use for a healthier option or would be lost if weren’t on hand!


1. Oats

It is a rare day the bag oats does not get pulled out of our cupboard. We eat them warm, soaked for overnight oats, baked oats or in flour form for baking! We use a combo of quick, large flake and steel cut depending on the recipe. We buy at least one a big bag of Bob’s Red Mill Steel Cut at Costco per month. The quality is top notch and there is no beating the price! I also use this bag to grind into Oat Flour. I use our magic bullet to pulse and grind the oats into flour for baking and pancakes. It takes a few extra minutes but I find it is worth it to save the money!

2. Apple Sauce

Normally recipes will use apple sauce to cut back on the oil/fat. Although this is great and works great, I use it for a whole different reason! I use it to cut back on the sugar/sweetener. For me personally that is where I like to see quantity cut back for myself and my family. It adds a great amount of sweeteness, the fiber and vitamins from apples and allows other sweeteners to be cut in half in most cases! Win, Win, Win!

3. Hemp, Chia, Flax

Yes, that is 3 things – but this trifecta is pretty much 1 ingredient my baking! I add these to everything! Sometimes as a flax or chia egg and sometimes just a few tablespoons for the added nutrition!  I could go on and on about the benefits of these super seeds – protein, fiber, healthy fats, vitamins, minerals – the list goes on! They dissolve well into most recipes & sometimes help a recipe for binding or absorption.

4. Cinnamon

Cinnamon is the most used spice in our home! We add it to our shakes, matcha, coffee, baking and some cooking! I love this spice for the same reason I love apple sauce, it happens to create sweetness without the use of extra sweeteners! It is rich in minerals and vitamins – found to be an antioxidant and an aid in inflammation. And with more and more research coming out about all the benefits of this spice to our overall health there is no reason not to add it in!

5. Maple Syrup

Canada, eh?! In the spring I took the kids to the Sugar Bush. They saw the tapped trees, tasted the sap, saw the process of boiling the sap down and had pancakes with fresh syrup at the shack! During their breakfast my son proclaimed “Mom, maple syrup is so sweet! I bet this is all you need to make cookies sweet!” There you go folks, outta the mouths of babes! Although I do use honey, coconut sugar or on the rare occasion (birthday cakes!) powdered sugar, 100% pure maple syrup is really all I use. I love the sweetness it adds without any overpowering taste. Perfect!



Almond Oat Pancakes

I have always been team pancake in the world of breakfast food! I don’t own a waffle iron so maybe that is why? But either way, pancakes are a meal at least once a week in our house! They are normal Saturday morning thing, but have been known to make an appearance as a quick lunch or even a dinner!

When I was growing up my Dad always made these unreal, thick and fluffy pancakes. They are my Grandfathers favourite, the love runs deep and through the generations! It happened to be my Dad who started with an Oat based recipe several years ago that changed the face of pancakes in our family! I tried to alter and tweak using only the ingredients I wanted and after many fails, I finally got these right! Hope you enjoy these as much as we do.


Almond Oat Pancakes


3 cups dairy free milk

1 tbs apple cider vinegar

1/2 cup apple sauce

1.5 cups oat flour

1 cup oats

1 cup almond flour

1/4 cup flax

1/4 cup hemp

2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

sea salt


  1. add and mix apple cider vinegar to milk, set aside for 5 minutes.
  2. measure and mix all dry ingredients in a large bowl
  3. add milk mixture and apple sauce to dry ingredients
  4. fry on an oiled pan or griddle
  5. top and enjoy!