Raspberry White Chocolate Banana Bread
- 1.5 cup ground oats
- 1/2 cup raspberries
- 1/4 cup vanilla protein powder (I used Sunwarrior)
- 1/4 cup white chocolate chips
- 2 bananas
- 2 tbsp. chia seeds
- 1 egg
- 1 tsp. vanilla bean
- 1 tsp. baking powder
Mix together above ingredients until well combined. Pour mixture into a greased (with coconut oil) loaf dish. Cook for 40 minutes at 350.
Toast and serve for breakfast. Or serve with berries and frozen yogurt as a dessert. Get creative, but either way...
On the 7th day of Kales-Mas my true love gave to meeeee... 7 Turtle Doves! Ok more like 'Turtle' Energy Balls.
Turtle Energy Balls
I don't know about you but I find chocolate turtles delicious (but then followed by a sugar coma). So in lieu of sugar, cream, and all that in between, I made some healthy energy balls that taste like turtles.
- 15 dates
- 1/3 cup almond butter
- 1/4 cup pecans
- 1/8 cup chia seeds
- 1/8 cup hemp seeds
- 1/8 cup pumpkin seeds
- 1 tbsp. maple syrup
- 1/4 tsp. sea salt
Place dates in a food processor and mix until chopped. Add in remainder of ingredients and mix until fully combined. Finally, roll into balls and place in the freezer for at least 30 minutes. For best results, store in the refrigerator or freezer before consumption.
Last but not least, ENJOY!
Pomegranate Feta Salad
This salad combines my favourite winter fruits and one of my all time favourite healing foods; apple cider vinegar. Apple cider vinegar is great for digestion, so consuming it does wonders for your digestive system. I also use it topically in lieu of facial toner. When I have a stomach ache, I often take a swig of ACV and feel better in no time!
- 2 cups spinach
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled feta
- 1/4 cup pumpkin seeds
- 2 clementines (peeled + divided)
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp sea salt
Mix together all salad ingredients and dressing ingredients separately. Combine and enjoy!
Festive Breakfast Cookies
These cookies are nutritious, filling, and taste delicious! I don’t know about you, but from mid November to the beginning of January my life is non-stop. Between holiday parties, work, and family functions, it’s a whirlwind of events with lots of foods and drinks. I love breakfast cookies because even on the craziest of days they are SO quick to make and SO simple to eat on the go which is extra appreciated during this time of year
Ingredients (yields: 6 large or 10 small)
gluten free, dairy free, vegetarian, vegan
- 1.5 cup oats
- 10 dates
- 2 bananas
- ¼ cup pumpkin seeds
- ¼ sunflower seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- ¼ cup dried cranberries
- 1 tbsp. cinnamon
Preheat oven to 350.
- Place dates in a food processor or blender and mix until fully chopped.
- Cut bananas into chunks and add into processor. Mix until well combined
- Next, add in all the seeds (except the pumpkin seeds) and cinnamon
- Add in the oats and mix with spoon or spatula
- Finally add in the pumpkin seeds and dried cranberries
- Line baking sheet with parchment paper. Shape mixture into balls and flatten into patties (you can use a round cookie cutter to form as well)
- Cook for 12 minutes and let cool for at least 15 minutes before consuming or storing (best stored in the refrigerator)
If you are too busy or even just too lazy to make these, order them online right now and request the festive breakfast cookies in the “notes” section upon checkout!
Homemade Peppermint Face Scrub
I always have a batch of this in my bathroom and try to use at least once a week (especially in the winter months when my skin gets quite dry). It is really easy to make and people love it! I have been told by people that I have given it to that it has helped with their acne, sun damage, dryness, and given them more of a glow.
This face scrub is a perfect stocking stuffer, hostess gift, or present to yourself.
- 2 cups white sugar
- 1/2 cup coconut oil
- 1 tbp. peppermint oil
You can either mix with a spatula or by hand. I always do by hand, the bonus is that it leaves my hands feeling smooth and hydrated! I don't know about you but my hands get extremely dry in the colder months. I usually package in 125mL or 250mL mason jars, so the recipe would yield anywhere from 5-10 jars.
On the third day of Kales-Mas, my true self gave to meeeee...
Let's get right down to it here, I love red wine and making fun specialty drinks, so of course we would have some festive sangria on our 25 days of Kales-Mas! This recipe dilutes the wine, adds in some fruits, and even nutrients.
- 1 Bottle of Red Wine (or if you're feeling crazy, 2... 3...)
- 1 cup orange juice (if freshly squeezed, even better!)
- 1 cup sparkling water
- 1 cup diced red apple
- 1 cup cranberries
- 1/2 cup blackberries
- 4 cinnamon sticks
Mix altogether, let chill in the fridge for at least 3 hours and then my favourite part, enjoy!
The Sweetest Potato Casserole
I love sweet potatoes + I love marshmallows, so the two of them combined has me feeling like Christmas came early! This is a great side dish for any holiday occasion.
Introducing the super easy + super delicious Sweetest Potato Casserole...
Recipe (Dairy Free, Vegetarian, Gluten Free):
- 3 x Large Sweet Potatoes
- 1.5 cups of Marshmallows (you can find organic brands at health food stores)
- 1 cup dairy free milk (almond, coconut, soy, cashew- I used almond)
- 1/4 cup maple syrup (or honey)
- 1 tbsp cinnamon
- 1 tsp. sea salt
- Pierce holes in sweet potatoes and cook for 1 hour at 400 degrees
- Remove sweet potatoes from oven and let cool. Once cooled, place in food processor/blender + blend until fully combined. If you do not have a processor, you can use a potato masher
- Add in milk and mix well
- Stir in maple syrup, cinnamon, and sea salt
- Spread sweet potato mixture in casserole dish
- Spread marshmallows evenly on top of sweet potato mixture and bake for 12 minutes at 350
For the next 25 days, we will be featuring all things holiday related. From healthy brunch ideas to DIY gift ideas. It does not matter what you celebrate, these ideas will be simple, wholesome + delicious so check back each day for some holiday healthiness!
DAY 1- Cinnamon Sticks
This has always been a colder weather staple in my house and I never really thought much about it until recently. From as long as I can remember, my mom always had cinnamon sticks simmering on the stove and it made our home smell downright delicious (this is probably why the smell of cinnamon puts me at ease).
This is a great idea to freshen up your kitchen if you just made some stinky food (i.e. fish) or if you are having company over and want to make your home smell amazing. Or just on a random Thursday, because hey, why not!? Here we go...
Step 1: buy cinnamon sticks
Step 2: place in small pot + heat on low
Step 3: cinnamon-y goodness
Difficulty level: -5, Smell: 10. Next stop, Martha Stewart status.
Enjoy my lovelies xo
When life gives you limes....
You take what you get and make something delicious. That is exactly what I did here. Let me start off by saying that I am NOT a fan of typical cheesecake or key lime pie. In fact, I do not really like pies that much. Something about the texture throws me off. I love me some sweets but I always find that store bought lime or lemon desserts remind me of Mr. Clean or other various cleaning products. So artificial! Am I alone in this one!? Everyone I tell that to looks at me like I have two heads.
Anyways, this is not a typical cheesecake or lime dessert and I happen to REALLY enjoy it, not because I made it but maybe it is because it is real. Made with wholesome ingredients. It is dairy free, gluten free, refined sugar free! Let's also be clear here, you don't have to be half baked when you eat it (no judgement) but this pie is half baked (crust baked, filling is raw). Let's get to the fun part...
Half Baked Lime Cheesecake
This is quite simple, do not be fooled by the fact that you have to do some of it the night before. Easy peasy!
- 1 cup medjool dates (pitted- i.e. remove the pits)
- 2 cups almond flour
- Note: almond flour is ground up almonds with skins removed, almond meal is ground up almonds with skin on. I used flour but you can use either!
- 1 tbsp. vanilla bean paste (vanilla liquid can be used as well)
- 2 cups cashews (soaked overnight)
- 5 limes, juiced + zested
- 1/2 cup coconut water
- 1/2 cup pure maple syrup (or honey)
- 1 tbsp. vanilla bean paste (once again, liquid vanilla can be used as well, I just REALLY like vanilla bean and find it more flavourful)
- 1 tbsp. coconut oil for greasing the pie pan
- 1 tsp. lemon zest (if you have no idea what zest is.... it is the skin of the lime grated. Very flavourful! Now you know!)
Prep Work (Night Before):
- Soak cashews in water overnight. Make sure they are fully covered in water.
- Preheat oven to 350 degrees
- In a food processor or vitamin, combine almonds and dates until well combined. Add in vanilla bean paste.
- Grease pan with coconut oil and then distribute pie crust evenly throughout. Bake for 15 minutes.
- In the meantime, make the filling. Blend cashews until it makes cashew butter. Add in the maple syrup, vanilla bean, and coconut water. Blend until fully combined. Finally add in the juice and zest from limes. Once again, blend until fully combined and place in the fridge for the time being.
- Once the pie crust has been baked, remove from oven and let it fully cool.
- Once cooled, add in pie filling to the crust and place in the freezer for at least 4 hours.
- Remove 5 minutes before serving and top with coconut cream and zest.