After putting this salad together, the only thing that came to mind was caprese. Since my watermelon looked like tomatoes at first glance I figured this was an appropriate name.  I used an ice-cream scooper to scoop out my melon, but feel free to cut your melon in any shape you wish. If you prefer this salad on the sweeter side, drizzle honey overtop once complete. I love this sweet + salty salad as an appetizer or refreshing side salad especially on a Summer’s day. **If you are using the pecans, be sure to make them before hand or let them bake while you’re putting the rest of the salad together;)

I based my portion on the size of my serving plate. The bigger your plate, the more watermelon you need. I eyeballed this dish, so it’s really a matter of preference when it comes to how much cheese or how many pecans you prefer. The is no right or wrong here, just have fun with it!

Ingredients:

• watermelon
• feta or goat feta cheese
•  mint leaves
•  olive oil
• sea salt & pepper
• liquid honey (optional)
• pecans (chilli powder and maple syrup)

Directions:

1. drizzle maple-syrup and chilli powder over half a cup of pecans and mix well or shake well in a closed container. Then place in a flat tray and (bake @350f for 10 min)
2. scoop out or cut watermelon slices of your choice and place them on your platter
3. crumble goat feta or regular feta overtop
4. add washed mint leaves
5. add sea salt and pepper and drizzle olive oil to taste
6. add pecans throughout
7. drizzle honey overtop for extra sweetness

If you’ve ever dreamed of eating pie for breakfast, or enjoying it for your snack, let alone dessert, here’s a healthy one that can make your dreams come true! The wild-blueberry and chia filling makes this an antioxidant, omega-3, high-fiber super-pie! Serve with a vanilla yogurt of choice, coconut-whip or indulge with your fav vegan or non-vegan vanilla ice cream for dessert!

Filling Ingredients:

• 2 cups frozen wild blueberries
• the juice of half a lemon
• 2-4 tbs honey
• 4 tbs chia seeds
• 2 tbs organic corn starch
• ½ tsp pure vanilla extract

Directions:

• using a stainless steel pan over your stove top, place frozen wild blueberries on medium heat
• squeeze the juice of half a lemon
• add honey and vanilla extract
• add chia-seeds
• add corn starch and stir well until contents thickens
• no need to cook longer than 5-7 minutes

Crust Ingredients:

• 2 cups uncooked quick or rolled oats
• 1 tsp fine sea salt
• 3 tbs coconut oil (melted)
• ½ cup nut of choice
• 3 tbs honey (preference)
• water (if necessary)

Directions:

• using your high speed blender or food processor blend oats until they form into a flour texture
• add nuts of choice (cashew/walnut or almond)
• add salt to taste
• add coconut oil
• add honey (if you prefer your dough sweeter)
• if dough needs to be stickier, add a few tablespoons of water
• blend all until dough forms in your blender
• using your fingers form dough in your pie dish and bake for 10 min. at 350f
• add blueberry filling to baked dough, cool and enjoy;)

This was my first time adding arrowroot powder/flour/starch (all the same) to my baked goods and I couldn’t be more pleased with the result. The muffins were quick to bake and came out the perfect fluffy texture! This powder derives from a tropical plant and can be used as a thickener. It’s GMO-free, gluten-free and vegan. It’s also one of the easiest starches for the body to digest and contains more fiber than potatoes. Arrowroot helps to boost immunity so it’s an excellent addition to your cooking/baking!

I made both carrot/raisin and coconut/chocolate chip muffins using  my recipe and they were equally delicious. These muffins are also school-safe!

Ingredients:

• organic rolled or quick oats
• arrowroot flour/powder
•  organic coconut oil
•  1 ripe or overripe banana
• cinnamon (optional)
• pure Canadian maple syrup or liquid honey
• baking soda (aluminum-free)
• flax-meal (and water)
• unsweetened coconut-flakes and mini-vegan chocolate chips (I use Enjoy Life brand)
• OR alternatively 2 grated organic carrots and raisins

Directions:

1. in a bowl create 3 flax-eggs by mixing 1 tbs flax-meal to 3 water (stir well and let sit 10 min)
2. using a blender/food processor blend 2 cups of oats into a flour
3. add 1/2 cup arrowroot flour
4. add 1 teaspoon baking soda and cinnamon to taste (optional)
5. add 1 ripe banana
6. add 1/3 or 1/2 (if you prefer much sweeter) of either honey or maple syrup and blend all well
7. lastly, add the jelly-like flax meal to the above for the final blend
8. Stir in either 2 grated carrots and a handful of raisins OR 1/3 cup coconut flakes and 1/4 cup mini-chocolate chips
9. bake no more than 20 minutes at 350f and set aside to cool
10. store and freeze or enjoy warmed with your favourite spread

In promotion for TSC’s Healthy Living Campaign, I was gifted 3 small Kitchen Aid Appliances  and asked to create one recipe that requires the use of all three! The appliances used are the mini 3.5 cup chopper, the hand-blender and the hand-mixer.  Upon receiving the appliances I noticed that they were not heavy nor bulky. They were easy to put together, easy to use and easy to clean! Lastly, they come in so many colour variations …the pastel blue is my favourite!

If you’re looking for a less-bulky, smaller version of both the large Kitchen Aid food-processor or mixer, the mini-chopper and hand-mixer are really great alternatives. If you have little ones, hand-blenders are great to have around especially if you’re constantly pureeing food. I also love them for soups and smoothies of course.  All three items can be easily integrated for everyday use.

Here is a link to the products page:

https://www.theshoppingchannel.com/pages/productresults?nav=N:101075&rd=1

Below is my vegan version of one of my favourite desserts, coconut-cream pie. I found all organic/vegan ingredients at my local health-food store. This pie is made in three layers and despite the three steps, it’s actually quite simple to make. The coconut taste is very strong, so you really need to be a coconut fan to enjoy this!

Ingredients:

• organic rolled or quick oats
• natural almonds
• coconut butter not oil (please read directions on the jar on how to mix contents before use)
•  fine himalayan sea salt
• water
• maple syrup (honey/coconut sugar may be used in replacement)
• 1 can organic coconut-MILK
• 1 can organic coconut-CREAM (please be sure to refrigerate this the night before along with your mixing bowl)
• organic cornstarch
• organic icing-sugar
• unsweetened coconut flakes

Directions for crust: (used Kitchen Aid 3.5 cup mini-chopper)

1. blend 1 cup oats and 1 cup almonds into a flour
2. add pinch of salt
3. add 3 tbs coconut-butter
4. 2 tbs honey or pure maple-syrup
5. 4 tbs water
6. press the ‘puree’ option and blend until dough begins to form and stick together
7. using your fingers, press dough into a 9″ round glass pie plate and bake for 10min. @350f and set aside to cool

Directions f0r filling: (used Kitchen Aid hand-blender)

1. pour 1 can organic coconut-milk into a pot on your stove-top over medium heat
2. add 1/4 cup of EITHER pure maple-syrup/honey/coconut-sugar (please note that the maple-syrup or coconut-sugar will darken the colour of your filling)
3. add 1 tsp organic vanilla extract
4. using the hand-blender, begin blending
5. slowly add 3 tbs of organic cornstarch (one at a time) while continuing to blend until contents is well mixed
6. let mixture cook for 4 minutes max.
7. you may pour mixture into another bowl OR over your already baked crust. Cover and refrigerate for 2 hours or more until hardened.

Directions for Topping: (using the Kitchen Aid hand-mixer)

1. upon opening the coconut cream (that was refrigerated from the night before) dispose any liquid
2. place the remaining cream into your cold mixing bowl and add 1/2 tsp vanilla extract
3. using a sifter, begin to add icing sugar while using your hand-mixer to whip the cream
4. please note: the amount of sugar used is to taste (1/4- 1/2 cup is sufficiently sweet)
5. once a thick cream is formed, slather over your pie
6. sprinkle with a desired amount of coconut-flakes
7. keep pie refrigerated until ready-to-serve

Disclaimer: My opinion of these products are my own and in no way affiliated with either TSC or Kitchen Aid.

Cacao is rich in the mineral magnesium which is essential for relaxing both your all muscles in the body including your heart.  So if you’re going to indulge, why not do it with a little added health benefit;)

This recipe is dairy-free and requires very little work!

Ingredients:

• cacao powder
• coconut oil
• pure maple syrup or honey
• organic vanilla extract
• various additions: crushed nuts/coconut flakes/chili flakes/sea salt

Directions:

• in a pot over your stovetop, melt half a cup of coconut oil
• add half a cup of cacao powder
• add 1/4 cup maple syrup (more if you prefer sweeter)
• 1/2 tsp organic vanilla extract
• whisk until well mixed
• (if you’d like add crushed nuts to bottom of each individual mould.  Pour mixture into mold
• sprinkle himalyan sea salt over top
• refrigerate for at least 2 hrs or more until hardened
• (I keep my chocolate in a glass sealed container in the fridge to maintain freshness)

These simple, vegan, antioxidant and magnesium rich cacao pancakes are delicious any day of the week! I like to make a batch and freeze them to switch up our breakfast during the week and of course they are perfect for weekends too;)  The kids absolutely love them and they can be topped with just about anything. I served these with wild blueberries, crushed natural almonds, cacao nibs and pure maple syrup. Below is the 5 ingredient recipe.

• 2 cups organic rolled or quick oats
• 4 tbs cacao powder
• 1 cup vanilla rice milk (I used a brand called Natura Organic/unsweetened is fine too)
•  2 ripe (or overripe) bananas
• 3 flax eggs (1 tbs flax meal to 3 tbs water mix and let sit 10 minutes to form)
• coconut oil (for cooking)

Directions

1. in your high-speed blender or food-processor, blend oats into a flour
2. add 4 tbs of cacao powder
3. add 2 ripe bananas
4. pour in 1 cup of vanilla rice milk
5. add 3 flax eggs and blend all until well mixed
6. cook over stovetop on medium heat using coconut oil
7. serve with any fruit topping of choice and pure maple syrup

You may not love brussels sprouts because they have a distinct sulfur smell like their cabbage siblings, but anything smelly is actually really good for you!  Cruciferous veggies are high in sulfur and contain antioxidants, (think broccoli/kale/cauliflower/bok choy) which helps to promote collagen, as well as reduce risks of cancer and heart-disease.  They are an excellent source Vitamin C which we all need more of during the long Winter months, and although they can taste a bit bitter, adding some sweetness makes them easier to eat. Most people enjoy them stir-fried or deep-fried and extra crispy, but they are just as delicious and much better for your health if they are baked.  For this recipe they aren’t fully baked, but I promise they will be delicious!

• 2 cups whole brussels sprouts
• dried cranberries
• 1/2 cup hazelnuts (roasted in oven 20min @400f)
• coarse sea-salt/ground pepper
• olive oil
• half a lemon
• pure maple syrup

Directions

1. wash, dry and thinly slice brussels sprouts and place them on your baking tray
2. drizzle olive oil and coarse sea-salt and broil on high for no more than 5-7 minutes
3. place in your serving platter and add previously roasted hazelnuts
4. squeeze the juice of half a lemon, drizzle more olive olive/salt/pepper plus 2 tbs of pure maple syrup
5. top with a desired amount of dried cranberries and enjoy!

I put a twist on those extra rich tasting rum-balls by making a super-simple and clean no-bake version! This 5 ingredient recipe made approx. 18 balls and I only used one tbs of rum! (You can totally use more if you need a stronger taste or switch it for a few drops of  pure organic vanilla extract). These treats are wheat, dairy, egg and refined-sugar free:)  If you’re looking for something real quick to whip up for your next event here it is:

• 2 cups rolled oats
• 1 cup pitted dates (soaked prior to use for 30min. in a bowl of water)
• 1 tbs rum plus 2 tbs water
•  1/2 cup natural walnut pieces
• 3/4 cup cacao nibs (to roll in)

Directions

1. in your high-speed blender or food-processor, blend oats into a flour
2. add soaked dates (without water) and continue blending until dough begins to form in your blender
3. add 1 tbs rum and 2 tbs water (add more if you prefer a more moist dough)
4. either manually mix walnut pieces into dough, or use the pulse button on your blender until they are evenly distributed
5. form balls and roll into cacao nibs (wet hands when rolling if you prefer a stickier dough)

Chickpeas are an excellent source of plant-protein. They are very high in fiber which is important for gut and heart-health and they also help to control blood-sugar levels. You may find it odd to use chickpeas in a treat, however, since they are naturally sweet tasting with a potato-like texture once blended they are really delicious when used in baking.

I like using dried chickpeas which I then soak for at least 12hrs to get rid of the undigestible sugars that often cause gas or bloating in some people. Once my chickpeas are cooked (boiled) I can use them in various dishes all week long. You can also use canned chickpeas for this recipe.

• 2 cups cooked chickpeas
• 4 tbs (generous) natural peanut-butter
• 1/4 cup (or more if you prefer) pure maple-syrup
•  pinch of Himalayan fine sea salt and cinnamon (optional)
• 3 drops natural vanilla extract
• handful of chocolate chips (I prefer Enjoy Life or Camino brands)

Directions

1. place all the above (except chocolate-chips) in your blender
2. blend until everything is well mixed
3. stir in chocolate chips
4. place a tsp amount size cookie on your baking tray
5. bake @350f for 20min. (should make appox. 20 or more cookies)

Squash is one of my favourite warming and tasting veggies. I slice it in half, remove the seeds and bake it faced down at 400f and it usually takes at least 40min. to cook or more depending on size.  If you can easily poke it with a fork, you know it’s ready.  You can pretty much stuff squash with anything you want or puree it into a soup. Stuff it with rice, quinoa or wheat-berry salad, or enjoy it with greek yogurt and honey.   Whether you go the sweet or savoury route, it’s delicious tasting nonetheless. For this recipe, I filled it with a wheat-berry salad (that I usually make in the spring and summer months), but I thought the nutty flavour wheat-berries have really compliment the squash well for this time of year.

Wheat-berries consist of the full wheat kernel (the bran, the germ and the endosperm) which makes them highly nutritious because they haven’t undergone any processing. High in protein, fiber and iron, they have a real nutty texture and flavour that I gravitate to.  They do take particularly long to cook (at least 50 min.), so be prepared for that.  You have to bring them to a boil and reduce to medium heat and let them simmer for about an hour.  This salad is great on its own, and it can really be enjoyed all year round.

• 2 cups cooked wheat berries
• handful (or more) of dried cranberries
• handful chopped natural walnuts
• 1/4 cup olive oil
• salt/pepper to taste
• 1 thinly chopped celery stalk
• 1/4 cup chopped red or green onions
• 1 tbs of liquid honey
• 1 tsp honey-mustard (optional)

Directions

1. mix all ingredients and keep refrigerated
2. fill (already baked) acorn squash with wheat-berry salad or enjoy on its own
3. squash can be eaten warmed (with added organic butter or ghee) or at room temperature, while the wheat-berry is best served at room-temperature or cold on it’s own