Kale Berry Protein Smoothie

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I’m in love with this new kale smoothie; which works out great because strawberry season is just around the corner. This smoothie is refreshing and light, but packs an abundance of nutrients! From omega’s, protein, dietary fibre, and vitamin c, to iron and more, this is definitely a balanced, healthy smoothie choice.

Also, if you love hemp as much as I do, or would love to try it, be sure to check out my May Giveaway for a free 8oz bag of hemp hearts!!

Ingredients:

1 c water

1/4 c mason jar instant oatmeal mix

1/2 c kale

1 scoop hemp protein powder

1/2 c strawberries

1/4 c blueberries

Instructions:

1: Combine all ingredients into a high powered blender (add more water if needed)

2: Enjoy or store in mason jar in the fridge for later!

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Buckwheat Banana Bread with Maple Cream Icing and Cacao Nibs (Dairy Free)

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A delicious and healthy banana bread; refined sugar free and packed with superfoods cacao, hemp, and buckwheat. This recipe can be easily enjoyed for breakfast or as a snack. Top off the loaf with the dairy-free, maple cream icing and extra cacao nibs, and you have yourself an amazing dessert.

Servings: 7 mini loaves

Bake Time: 30 minutes

Buckwheat Banana Bread

Ingredients

1/2 c buckwheat flour

1/2 c whole wheat flour

1/2 c white flour

1/2 c cacao nibs

1 tbsp hemp seeds

1 tsp cinnamon

1/2 c margarine or butter (room temperature)

1 c coconut palm sugar

2 eggs

1 tsp baking soda

1 tsp salt

1 c mashed ripe bananas (approximately 3 medium)

1/2 c unsweetened apple sauce or yogourt

1 tsp vanilla extract

Instructions

1: Preheat oven to 350 F

2: Grease and flour mini loaf pan

3: Cream margarine, eggs, and sugar

4: Whisk flours, soda, and salt

5: Add to margarine mixture

6: Add mashed bananas, apple sauce, vanilla

7: Stir in hemp seeds and cacao nibs

8: Bake for 30 minutes

9: Remove from oven and cool before adding maple topping

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Maple Cream Icing

Ingredients

3/4 c cashews, soaked and drained

1/4 tsp salt

3 tbsp of pure maple syrup

1 tbsp coconut oil

1/4 c almond milk

1 tsp vanilla extract

Instructions

1: Combine all ingredients in a powerful blender or bullet

2: Place into the freezer for approximately 15 minutes

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Featured in the National Post

Sinful Mocha Ice Cream (Vegan)

imageI’m a little obsessed with “Nice Cream”… But can you blame me? For those of you who aren’t familiar with it, it tastes like ice cream, looks like ice cream, but is dairy free. So if you’re looking for a healthier ice cream alternative, trying to loose weight, limit calories, or simply not consume dairy, nice cream is for you. There are countless creations you can do, from super healthy to rich and decadent; if you’re interested in checking out other flavour options, I’ve created several vegan ice cream recipes previously including Hemp Butter, Reese’s Peanut Butter, and Coconut Chocolate.

Mocha Ice Cream

Serves: 4

Ingredients

2 large frozen bananas

2 tbsp dark cocoa powder

2 tbsp dark chocolate chips

1 tbsp ground or instant coffee

Instructions

1: Thaw bananas for 5 minutes

2: Purée all ingredients in a food processor or put through a Yonanas machine.


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Simple Chia Pudding Recipe

imageChia pudding is the new and improved tapioca; instead of just tasting delicious, it’s also nutritious. Simple to make, and can be stored in the fridge for a days. It makes a great breakfast or snack, and based on your toppings can be sweet or light and fresh.

Recipe is Vegan. Free of dairy, gluten, soy, and refined sugars.

Serves: 4

Ingredients

1/4 cup chia seeds

2 cups non-dairy milk

Dash of salt

2 vanilla beans or 2 tsp vanilla extract

2 tbsp pure maple syrup

Plus, pick a flavour and add to the mix:

Chocolate: 1 tbsp cocoa powder

Cinnamon: 2 tsp cinnamon

Mango: 1/4 cup mango, 3 tbsp water puréed together

Summer Fresh: mixed berries + almonds

Instructions:

1: Combine all ingredients into a bowl and mix

2: Place bowl into the fridge overnight or first transfer into serving size jars and cover

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Healthy Snack or Quick Breakfast Idea: Banana Toast, Almonds, and Chocolate

imageWhile brainstorming new recipe ideas that are quick and affordable, this recipe was born. Simple and easy, just combine toast, banana, almonds, and chocolate. Who can argue with that combination? Kid and Adult friendly.

Ingredients:

2 pieces of bread

1 banana

2 tbsp slivered almonds

2 tsp melted chocolate or chocolate spread

Instructions:

1: Toast bread

2: Slice banana and place onto toast.

3: Drizzle chocolate onto banana slices.

4: Top with slivered almonds.

5: Enjoy before the kids eat it all.

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Peanut Butter Chocolate Chip Ice Cream Sandwiches (dairy free)

imageBeing overjoyed with warm weather has inspired my latest creation. At first I thought of making peanut butter cookies with strawberry ice cream or simply banana, but I ended up going with chocolate chip ice cream; just enough chocolate to satisfy my inner chocoholic, but not too much to take away the main focus, peanut butter. Make these and store them in the freezer for family and friends, because who can resist an ice cream sandwich.

Recipe is free of dairy, soy, and refined sugar. Vegan friendly with egg substitute and natural sugar choice.

Servings: 12 cookies (6 ice cream sandwiches)

Peanut Butter Cookies

Ingredients:

1 c natural peanut butter

1/3 c maple syrup, agave, coconut palm sugar, or raw honey

1/4tsp salt

1 tsp vanilla

1/2c dark chocolate chips

1 egg or 1 egg replacer

1/2c oats

1/2 tsp baking soda

Instructions:

1: Preheat oven to 350 F

2: Combine all ingredients into a bowl and blend

3: Form dough into 2 in balls and slightly flatten

4: Bake for 10 minutes

5: Cool and then place into the freezer for 1 hour.

Chocolate Chip Ice Cream

Ingredients:

2 frozen bananas

2 tbsp dark chocolate chips

Instructions:

1: Put slightly thawed bananas and chocolate into a food processor until smooth.

2: Place back into freezer for 30 minutes.

3: Put one scoop of ice cream between 2 cookies, enjoy!

Healthier, Reese’s Peanut Butter Ice Cream (Vegan)

imageChocolate and peanut butter; one of the best combinations invented. I sometimes feel as though I could survive off of the two… So, I went ahead and created a healthier, vegan version of Reese`s Ice Cream, using banana, chocolate, and peanut butter.

Servings: 1

Ingredients:

1 banana, frozen

1 tbsp peanut butter

2 tbsp dark chocolate chips

2 tsp coconut oil

Instructions:

1: Put slightly thawed banana through a Yonanas machine or food processor.

2: Stir in peanut butter.

3: Place ice cream into freezer.

4: Prepare chocolate shell sauce by combining coconut oil and chocolate chips in microwave safe bowl. Microwave for approximately 1 minute, stirring halfway.

5: Pour onto ice cream.

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No-Bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

imageA play on my original Raw Chocolate Cake, but made extra delicious with toasted coconut topping and mini macaroon cookies for each slice. This cake was made with the chocoholic in mind.

Recipe is vegan, free of dairy, soy, and gluten.

Cake Ingredients:

Crust

1 1/2 cup pecans (or nut of choice)

2/3 cup dates

Filling

1 cup dark cocoa or carob powder

4 medium avocados

1/2 cup maple syrup

1/2 cup coconut oil

Topping:

1/2 cup toasted coconut

INSTRUCTIONS

Crust

1. Soak nuts if desired, for 1 hour or longer.

2. Mix ingredients into a blender or food processor, until dates and nuts are chopped.

3. Press into pan, and place into the fridge while you prepare the filling.

Filling

1. Combine the filling ingredients into a food processor or blender until completely smooth.

2. Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).

Topping

1: Sprinkle toasted coconut evenly over cake.

Cookies

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Cookie Ingredients

1/2 C unsweetened coconut

4 tbsp chocolate chips, melted

1 vanilla bean or 1 tsp vanilla extract

2 tbsp almond or peanut butter

Instructions

1. Preheat oven to 300 F

2: Combine ingredients in bowl, and mix.

3: Roll into small balls and flatten on cookie sheet.

4: Bake for 10 minutes.

5: Cool and then place into freezer.

6. Melt 3 tbsp chocolate chips with 1 tsp coconut oil.

7. Dip cookies into melted chocolate and place back into freezer for 10 minutes.

8. Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.

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Hemp Butter + Hemp Ice Cream Recipes

Who doesn’t love a good nut or seed butter? Great on toast, in baked goods, with fruit, or simply on it’s own. Being on a bit of a hemp kick lately, I decided to throw together a hemp butter. Simple to make, and all you need is hemp hearts and hemp oil. Combine the two into a blender, food processor or bullet, and ta-da, hemp butter is born.

Hemp Butter

Ingredients:

1/2 cup hemp hearts (seeds)

2 tbsp hemp oil

Instructions:

1: Combine into a blender until smooth.

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Hemp Butter Ice Cream

Makes 1 servings

Ingredients:

1 frozen banana, peeled

2 tbsp hemp butter

Instructions:

1: Combine ingredients into a food processor or yonanas.

2: Enjoy!

*Sprinkle with chocolate for an extra delicious treat!

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Featured in the National Post

AVOCADO TOAST WITH POACHED EGG, BACON, AND CUMIN INFUSED OIL

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Lately I`ve been a little obsessed with avocados and cumin, so this has been a favourite breakfast of mine; the combination goes very well together.

INGREDIENTS

2 pieces of toast

2 eggs

2 slices of bacon

1/2 avocado

1 tbsp olive oil

1 tsp cumin

Salt and pepper to taste

INSTRUCTIONS

1: Cook bacon and cut into small pieces

2: Toast bread and put a layer of avocado slices on top

3: Poach eggs (tip: for the perfect poached egg, boil for 10 seconds in shell, remove from water, then poach)

4: Combine oil and cumin, stir until blended

5: Put poached eggs onto bread slices and drizzle cumin olive oil mixture on top

6: Finish with salt and pepper

Featured on Foodista