Wednesday, May 23, 2018

Pineapple Quinoa Salad with Roasted Cashews (Dairy, Gluten and Sugar Free)

Summer season is finally approaching and with warmer weather comes a desire for more salads.  This quinoa salad makes a great meal on its own or can be used as a side dish.  It is very hearty with the addition of the cashews and pumpkin seeds.  We love the combination of the pineapple and cilantro where sweet and fresh meet.

  • 1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
  • 3 cups water
  • 1/4 cup shredded red pepper
  • 1 cup chopped pineapple (fresh or from frozen)
  • 1/4 cup cilantro
  • 1/3 cup raw cashews
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup shreded unsweetened coconut
  • 1 lemon juiced (1/4 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon ginger
  • sea salt to taste

  1. Add quinoa and water to a pot and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.
  2. Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
  3. To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
  4. In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions. 
  5. Add dressing to the bowl and stir to combine.
  6. Add cooked quinoa to medium bowl and stir to fully coat.
  7. Serve warm or cold.  It tastes great either way.

Friday, May 11, 2018

Lemon Chia Pudding (Dairy, Gluten and Refined Sugar Free)

My husband's favourite flavour is lemon so whenever I can I try to make something with this flavour.  Chia pudding is also a family favourite.  I hope you like this pudding as much as we do.

  • 1 1/2 cups coconut milk or milk of choice
  • 1/4 + 1 tablespoon cup chia seeds
  • 1 lemon zested
  • 1 lemon juiced
  • 1-2 drops lemon oil (optional)
  • 3 tablespoons maple syrup or sweetener of choice
  • 1/4 teaspoon or more turmeric for colour (optional)
  • pinch of sea salt
  • shredded coconut for topping (optional)


  1. Make the chia pudding by adding all ingredients into a bowl except shredded coconut.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
  2. Dish into bowls and sprinkle with coconut if desired.

Thursday, March 22, 2018

Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters.  It can't be too sweet and I prefer more natural sweeteners.  Here is a delightful cake that had flavour and suited a special dinner with family.
Cake Ingredients
  • 1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
  • 1 3/4 cups flour (spelt/all purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cocoa powder 
  • 1 egg or 1 flax egg
  • 2 ripe mashed or pureed bananas 
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • 1/3 cup diary free chocolate chips (optional)

Frosting Ingredients
  • 1/3 cup natural peanut butter (homemade)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons xylitol or palm sugar
  • 1-2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 3 - 6 tablespoons non dairy milk depending on desired consistency 

  1. Preheat oven to 350 F and grease a 9 x 9 baking dish.
  2. In a small dish combine milk and vinegar and let sit
  3. In a large mixing bowl combine all dry ingredients.
  4. In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
  5. Add wet ingredients into dry ingredients and stir until combined.
  6. Pour into prepared dish.
  7. Bake for 40-50 minutes until inserted toothpick comes out clean.
  8. Combine all ingredients for the frosting and whip until smooth.
  9. Pour/spread over cake when cake is still warm.  Let sit and cool to room temperature.  Add chocolate shavings if desired!
  10. Enjoy!

Thursday, February 01, 2018

Simple Fermented Carrots

Fermenting foods is an excellent and inexpensive way to get healthy bacteria into your gut or digestive system.  The bacteria will help fight off sickness, digest food, manage body weight, repair tissue and even balance hormones.

Having tackled sauerkraut, fermenting carrots was super simple.  They can ferment for many days depending on your desired taste.  We definitely prefer them over 7 days but keep checking and tasting them for your desired outcome.  I like the addition of dill but feel free to omit if it is not your thing!

Ingredients (makes 2- 500ml jars)

  • 6-8 carrots, peeled and cut into strips
  • 1/2 tablespoon sea salt
  • 2 cups water
  • 1/2 teaspoon dried dill or 2 sprigs fresh dill (optional)
  • 2 cloves garlic

  1. Add carrots to clean mason jars.
  2. Combine all remaining ingredients into a jar and stir to combine.
  3. Poor juices over the carrots ensuring they are covered with liquid. If you need to add additional liquid, simply combine 1/2 tablespoon of sea salt with 1 cup of filtered water and add on top if required. 
  4. Loosely seal jar but allow for some air to be released.  I use the pickle pipe and find it to be an easy way to allow C02 gas that is created can be vented out.  Otherwise just check carrots daily to ensure no mold is growing and air can escape then lightly seal the jar again.  
  5. Place in a dark area for 5-10 days or until desired outcome.
  6. Once fermentation is complete.  Seal the jars with proper lids and store in the refrigerator to stop the fermenting process.

Wednesday, January 24, 2018

Steel Cut Gingrebread Oatmeal in the Crockpot (Dairy and Gluten Free)

Breakfast is the meal I struggle with the most.  I love variety but it often takes some planning ahead and at the end of the day the couch is calling me not the kitchen.  However this crock pot recipe is super easy and quick. 
  • 2 cups steel cut oats
  • 2 cups milk of choice (I used almond)
  • 6 cups water
  • 2 tablespoons organic molasses
  • 1 tablespoon pure maple syrup (optional)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1 teaspoon nutmeg
  • 1/4 teaspoon sea salt

  1. Simply place in ingredients into the pot, stir and set for 6-8 hours on low.
  2. Add additional milk in the morning if needed.  
*toppings: whipped coconut cream, cinnamon, diced apples or pears, maple syrup, pumpkin seeds