Monthly Archives: March 2013

Life Lately

Life has been busy lately, as it always is, but enjoyable busy.

There’s been lots of:


Lots of long hikes with my girl


And lots of yummy meals 🙂

Blueberry pancakes stacked with raspberry greek yogurt and coconut

Broccoli, kale, mushroom, sweet potato frittata: 1 sweet potato sliced thinly into coins, 1/4 cup chopped broccoli, 1/4 cup kale, 1/4 cup mushrooms sliced, 1/2 onion diced, 1/4 cup cheese of choice and 5 eggs whisked with salt and pepper…. bake sweet potato coins until cooked. Stir fry veggies until cooked. Line baking ban with sweet potato slices, top with veggies, sprinkle cheese and pour in whisked eggs… Bake at 375 for about 20 minutes, slice and enjoy.

Tomato basil seafood pasta: 1 onion diced, 1 red pepper diced, 4 cloves garlic minced, 1 can whole tomatoes, 1/4 cup chopped basil, 1/2 cup white wine, 1package of frozen prawns, 1 package of frozen scallops, 1 fillet of cod and a package of brown rice pasta… Stir-fry onion, garlic and red pepper until soft, add wine and reduce until half. Add tomatoes and basil and break tomatoes down in pot. Cover pot and simmer for 10-15 minutes. Add seafood and simmer until cooked. Add to cooked pasta, top with fresh basil and a sprinkle of parmesan cheese and your good to go.

Almond, flax seed pizza crust: 1 1/2 cup almond flour, 3 tbsp starch, 1 tsp baking powder, pinch of salt, 1/3 cup flax seed meal, 1/2 cup warm water, 1/2 tbsp coconut oil melted… mixed almond flour, starch, baking powder and salt together. In another bowl whisk flax seed meal with warm water and melted coconut oil… Add flax seed mixture to dry ingredients, roll out onto baking sheet between two pieces of parchment paper. Bake at 375 for 20 minutes, top and bake for another 10 minutes.

Hope everyone had a great weekend 🙂


Bananas for bananas

Not sure if you notice a theme here but I tend go through real food phases, one week its dates dates dates, the next I can’t get enough almond butter in my life and right now i’m in a real banana phase.

I think you’ll agree that another predominant theme here is my love of everything and anything sweet.

So when I combined the two…well it was love 🙂 Creamy dreamy banana(ey) love

ImageRaw banana cheesecake on a chocolate almond crust (Submitted to wellness weekend and raw food Thursdays):

Crust:1/2 cup almonds, 3/4 cup dates,1tbsp maple syrup, 1 tbsp coco powder… Pulse together in food processor until resembles a sandy texture, and then press into saran wrap lined cake pan. Place in freezer while preparing the filling.

Filling:1 1/2 cups cashews (soaked overnight, drained and rinsed well in the am), 1/3 coconut oil melted, 1/3 cup maple syrup, Juice of 2 lemons, 2 bananas, 1 tbsp cinnamon, 1 banana sliced up for the top… in a high speed blender, I used a vitamix, blend everything (minus the bananas) until very creamy. Pour half of the mixture in the prepared pan and then toss the two reserved bananas back in the blender until fully mixed. Pour on top of the first ‘cheese’ layer and freeze until firm. Right before serving, top with banana slices.

This cheesecake is not super banana(ey) but is complemented well with the hint of chocolate from the crust… Hope you enjoy

And… because I can’t help it, Taffy wanted to say hi 🙂


Pancake Sundays

Pancake Sundays, or more like big, elaborate and delicious breakfasts, are my favourite meals of the week.

A nice long sleep in, followed by a big delish feast in my pjs, whats not to love!

My go to’s are definitely omelettes, filled with whatever goodies I have in my fridge;


Simple eggs on toast;


or, fluffy pancakes 🙂


These blueberry pancakes were a great texture, fluffy and tender with the perfect amount of sweetness, I normally love pouring tons of maple syrup on my pancakes but these didn’t need any extra.

 Gluten free blueberry pancakes: 3/4 cup greek yogurt (any flavour you’d like, I used vanilla), 1 egg, 1/4 cup brown rice flour, 1/4 cup almond flour (sub 1/2 cup all purpose flour), 1 tsp vanilla, 1 tsp baking soda, 1 tbsp maple syrup, and as many blueberries as you choose… mix everything together and let sit for a few minute, heat skillet on med-high heat, scoop 1/4 cup batter and cook pancakes in a little coconut oil.

Although I wish there was enough time for elaborate relaxed breakfasts every morning, it makes Sunday mornings that much more special, especially now that I get to share them with my new little cuddle buddy 🙂


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