Grain Free Granola

Well it has been far too long since my last post.

The past 6 months have been a bit of a blur, but in the best of ways. Life is constantly in motion and if you allow it to do its thing, it can take you to some amazing places and leave you in some very awesome situations. However, if you fight it, or don’t take the time to appreciate it, you can end up feeling lost, overwhelmed and out of control. Take a step back, take a deep breath and appreciate where you’re at, no matter where that may be. There is no other way to live! (Seriously, you’ll go crazy otherwise!)

Since my last post, I have enrolled in a program at the Institute of Holistic Nutrition and will be certified to practice holistic nutrition in a year’s time! (and have some letters after my name, not that it matters, but kind of stoked on that) The program is absolutely fantastic and even though I am just a month in, the knowledge I have gained is huge! Loving everything about it and can’t wait to apply it to some of my new recipes.

Alright, now that we have the appreciate-your-life moment and a life update out of the way, let’s get back to the recipes. That’s why you're here anyways!

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Vegan Fruit and Nut Bars

I am one of those suckers that loves to glance over all of the packages as I meander through the checkout line. Like a kid, I like to give everything a once-over and every so often I feel compelled to pick up a bar or chocolate just to turn over the package and read the ingredients. The child-like wonder disappears almost instantly when I check over what's in most of the "health food" fruit and nut bars and protein bars in most grocery and health food stores! Tapioca starch, syrups, unpronounceable fillers and GMOs. I just can't justify throwing that in my cart, no matter how convenient it may be!

These fruit and nut bars are easy to make, sweetened naturally and easy to transport. You can make these vegan treats in bar form, muffin cups, or even roll them into balls. Just don't eat them all in one go!​

Vegan Fruit and Nut Bars

Makes 16 muffin cups, or 1 8x8 tray

  • 1 cup walnuts
  • 3/4 cup cashews
  • 1/2 cup pumpkin seeds
  • 3/4 cup flaked coconut
  • 1/3 cup  unsulphured green raisins
  • 1/3 cup mulberries(or more raisins!)
  • 3 dates, pitted and chopped
  • 4 turkish figs, stems trimmed and chopped
  • 1/4 cup seeds of choice (I used flax and chia)
  • 2 1/2 tbs virgin coconut oil
  • 1/4 cup maple syrup (honey if not vegan)
  • 1 tsp himalayan salt
  • pinch cinnamon
  • 1/2 tsp fresh ground pepper
  • pinch chilli flakes (optional)
  • 1 tsp vanilla (optional)


Preheat oven to 350 f

Place all dry ingredients a food processor and pulse 3-4 times, until the walnuts are broken up.

In a small saucepan, heat ​coconut oil and honey until it begins to bubble, do not let boil. Remove from heat.

Pour hot liquid into the bowl of the food processor. Pulse with dry ingredients until thoroughly combined and the mixture is the desired consistency. Too chunky and it won't stick together, too fine and you will have more of an energy bar on your hands.

Place mixture in a lined tray, or press into lightly greased muffin cups and bake fro 5-8 minutes. Remove from oven before the edges begin to crisp.

Keep in the fridge for best consistency, although they do hold at room temperature. ​

Rich Dairy Free Hot Chocolate

I wish I could tell you a tale of how the weather is getting colder and snow is beginning to fall in my part of the world. I would talk of how the nights were getting longer, the air is crisper and the snow is starting to blanket my sidewalk. I picture myself in winter boots with mittens and a scarf, coming in from the cold. Hot chocolate and marshmallows would make the perfect drink to warm up from a lazy afternoon walk, especially since it's been rather chilly lately!

But as you can see by my pictures, that is definitely not the case. Life on the Canadian west coast is rough. Rough enough to deserve a warm mug of guilt free hot chocolate, complete with homemade marshmallows! (psst, make the minty ones!)

This is a lighter hot chocolate, made with cocoa powder and cocoa butter. The secret to its frothiness is whipping it in your Magic bullet or Vitamix. I like the mixture of almond and coconut milk as it makes it just creamy enough.

I was lucky enough to receive some samples from Wild Foods and their cocoa butter makes this hot chocolate absolutely stellar. Topped off with some homemade minty marshmallows and you are set for success! 

**Note - I received free samples from Wild Foods but was not otherwise compensated. I was not obligated to write about them, but I felt like I had to share their products with you. Check them out, their motto and products are awesome!

Rich Dairy Free Hot Chocolate

Makes 2 cups

Homemade Vanilla Almond Milk

Homemade Vanilla Almond Milk

Paleo - Gluten Free - Grain Free - Vegan - Dairy Free - Egg Free

My first few attempts making almond milk at home involved a magic bullet, a small amount of water and a handful of raw un-soaked almonds. Needless to say, I was pretty disappointed. 

The trick to making delicious homemade almond milk  is pretty easy; soak the almonds for at least 8 hours or overnight. I like to use filtered water and I replace the water halfway through if it crosses my mind. I've tried making the milk with the almonds as they are after soaking, as well as with the skins removed. I prefer the nutty flavour that the skin gives to the final product, but if you have time to remove the skins after soaking you're left with a smoother, creamier, vanilla finish to your milk. 

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Coconut Almond Butter

Coconut Almond Butter

​Paleo - Gluten Free - Grain Free - Vegan - Dairy Free - Egg Free

Ever get the feeling that things are too complicated? When there's too much stress at work, home, during traffic or while working on your latest arts and craft project, turn to this recipe for simplicity and sheer deliciousness! Success is but a few steps away my friends. 

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Paleo Chocolate Easter Eggs

Paleo Easter Eggs

Paleo - Vegan - Dairy Free - Gluten Free - Grain Free - Egg Free

Although my love of chocolate never seems to fade, but come Easter time all alarm bells go off and I seriously need blinders when I am grocery shopping. Although I can't stomach a Cadbury creme egg or Reese's egg anymore, I definitely felt the need to make a healthier version for myself! 

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