These are so good. They are more of a treat than a healthy snack but that hasn’t stopped them from disappearing from my kitchen in less than 2 days! Every time I turn my head another muffin goes missing. Don’t say I didn’t warn you. Recipe adapted from Food52.

Makes 20 muffins

• 1 1/2 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1 egg
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/3 cup molasses
• 1/2 cup buttermilk (if you don’t have buttermilk use just under 1/2 cup milk+1 tbsp white vinegar or lemon juice)
• 1/4 cup candied ginger, chopped
• 1 tbsp vanilla
• 2 tbsp dark spiced rum
• 1/2 cup raisins, *soak in rum/vanilla for 1 hour before using
• 1/3 cup pepitas
• 1 tbsp brown sugar+1 tsp cinnamon for topping

1. Preheat the oven to 350
2. in a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. in a medium bowl whisk together the egg, pumpkin, sugar, coconut oil, molasses and buttermilk.
4. combine the wet ingredients with the dry.
5. add the candied ginger and raisins.
6. stir until just combined. Do not over mix.
7. distribute the batter evenly amongst 2 muffin tins making 20 muffins.
8. sprinkle with cinnamon/sugar mixture.
9. bake for 30-33 minutes.

*Note: If you want to make this recipe into a loaf simply add an extra 2 tbsp coconut oil and bake in a 9″ x 5″ loaf pan. Bake for 40-45 minutes.

Thanks to Antiques on Queen  for the beautiful dishes used in this post.

A few weeks back I had a large amount of limes come into my possession (thanks dad!). We were spending the week at his place; when I mentioned I needed a lime for a recipe I was planning on making, he came home with the biggest bag of limes I had ever seen. They have now been sitting in my fridge for a while and the thought of them going bad was enough to get me searching for the perfect recipes to use up this overabundance of limes. Here was one of my favourites, recipe adapted from the nourishing gourmet

• 3 eggs
• 1-2 tbsp fresh grated ginger
• 1/3 cup honey
• 1/2 cup lime juice
• 6 tbsp coconut oil, melted then cooled to room temp
• splash of vanilla

In a medium pot whisk together the eggs, ginger and honey over medium heat. Stir in the lime juice, coconut oil and vanilla. Continue to whisk until the mixture thickens and small bubbles start to pop to the surface. You now have two options, you can leave it as is or scrape through a fine sieve placed over a bowl. It has a stronger ginger flavour if you skip the sieve but it will not be as smooth.

To serve: This tastes great warm or cold. It will thicken once refrigerated and should last up to a week in the fridge. Serve alone or topped with whipped coconut cream or with some fresh meringue.

recipe adapted from a house in the hills

I love meals like this. It is such a versatile dish that can be taken in so many delicious directions. I was running short on time…and groceries… so this time I didn’t add a ton to this hash. Regardless of the lack of toppings my guests devoured it.

serves 4

. 1 bunch asparagus

. 4 medium russet potatoes

. 5 green onions, chopped

. 1 large clove of garlic, minced

. salt and pepper to taste

. coconut or safflower oil for frying

. Feta for topping

Bring a large pot of salted water to a boil. While you are waiting for the water to boil, snap off the bottoms of your asparagus spears ( discard the bottoms ) and cut the remaining asparagus into 1 inch pieces. Chop the green onions. Now that the water has come to a boil add the potatoes and cook for about 10-15  minutes or until just tender. Add the asparagus to the pot of potatoes and let boil for the last two minutes. Once the potatos and asparagus have cooked, drain them and give them a quick rinse with cold water. Set aside to cool. Chop the potatoes into bite sized pieces. In a large frying pan saute the green onions and garlic with about 1 tbsp of oil over medium-low heat. Turn heat to med and add a little more oil. Now add the potato, asparagus and a good pinch of salt and some fresh pepper. Saute, turning every 4 minutes making sure the bottoms are browning ( not burning ) If  the potatoes are sticking to the pan you can add a little more oil. Once the hash is looking good and golden remove from heat and serve! Top with a generous drizzle of chimichurri and a crumbling of Feta. Enjoy.

chimichurri

. 1/2 cup parsley

. 3/4 cup cilantro

. 1 1/2 cloves of garlic

. 2 1/2 tbsp shallots

. 2-4 slices of pickled jalapano, add more or less depending on how much heat you like or you can skip the jalapano if you aren’t wanting the extra kick.

. 1 1/2 tbsp fresh lemon juice

. 3/4 cups olive oil

. 2 tbsp red wine vinegar

. 3/8 tsp salt

To make: add all of the above to your food processor and pulse. Alternately, if you do not have a food processor you can finely chop everything and then mix together in a bowl.

Want to mix it up a bit? Try adding any of the following to your hash

. top with a poached egg

. shredded chicken 

. sliced sausage

. diced tomato

. can’t forget a drizzle of sriracha!

I have been craving this particular breakfast for months now but every time I would go to buy granola my health conscious conscience got the better of me. It seems even at the health food stores granola has a ton of extra crap in it that my body just doesn’t need. I don’t know about you but I don’t want salt  + sugar in my breakfast….at least not all the time. In the end I finally decided to just get over my lazy self and make some granola the way I wanted it.

. 1 cup of oats

. 1/4 cup of steel cut oats

. 1/2 cup of shredded coconut (unsweetened)

. 1/2 cup of pumpkin seeds

. 1/2 cup of dried apricots, chopped into small pieces

. 1/2 cup of dried figs, chopped into small pieces

. 2 tbsp of chia, flax or hemp seeds (a mixture of, or you can use just one)

. 2 tbsp of coconut oil, melted

. 2 tbsp of maple syrup

Preheat the oven to 300. Dump everything into a large bowl and mix it together using your hands. Spread the mixture out onto a baking sheet and bake for 30 minutes, flipping halfway through. Remove from the oven and let cool. Store in an airtight glass jar for a week or two.

To serve: I have been eating this batch of granola with some plain greek yogurt and sliced pineapple but you can pretty much serve it with any fresh fruit!

*Want to mix it up a bit? Try adding any of the following to your granola

. sliced almonds

. walnuts, chopped

. pecans, chopped

. raisins

. dried cherries

I went up to my Dad’s for the week. While I was there he asked if I could try and make him a healthier version of one of his favourite snacks. Brownies. This is what I came up with.

1/3 cup of cocoa

1 tsp baking powder

1/2 cup dates + 3tbsp water

1 15oz can of black beans, drained and rinsed

1 tbsp vanilla

3 tbsp coconut oil, melted

2 eggs

1/2 cup of chocolate chips

Preheat the oven to 350. In a medium bowl sift together the cocoa and baking powder. In a food processor add the dates + water, blackbeans, vanilla and coconut oil. Mix until smooth ( if the mixture is too thick add a bit more water ). Add the eggs and pulse until combined. Mix the wet ingredients with the dry. Stir in the chocolate chips, feel free to save a few to sprinkle on top. Pour the batter into a greased 9 inch squair baking pan. Bake for 50 to 55 min. Remove from the oven and let cool for about 5 minutes. Refrigorate for a few hours and serve.

*note: These brownies are best served cold. The texture is smooth almost like a truffle when served this way.

I woke up this morning with the intention to make these for our “Pancake Tuesday” breakfast but due to Poppy’s urgent desire for 100% of mommy’s attention I wound up making them for lunch instead, giving me a bit more time for morning snuggles.

*Warning these are extremly addictive.

1 1/2 cups of flour-reg. or whole wheat

3 1/2 tsp baking powder

pinch of salt

1 tbsp brown sugar

1 1/4 cups milk

1 egg

3 tbsp melted coconut oil

In a medium sized bowl sift together the flour, baking powder, sugar and salt. Make a hole in the center and pour in the milk, oil and egg. Mix. Cut banana into 1/4 inch slices. Dip the banana pieces into the batter and fry for about 3 minutes per side. You want them to be nice and crispy. I topped mine with a little sun seed butter and some coconut spread. Beyond yummy…enjoy!

*note-these are also fantastic alone or with a sprinkle of confectioners sugar.

Tip- you can freeze the finished product. Simply pop them in the toaster oven and serve!

Caitlin is my oldest friend. We grew up on the same street and were pretty much inseparable for much of our childhood. We lost touch after high school but reunited by chance years later. Since then we have remained close.

Last year Caitlin moved to the UK with her partner Owen. This past Christmas to my delight they came home for a visit. I decided to take advantage of the little time we had and asked Caitlin if she would come cook with me.

Caitlin is a life long vegetarian and a wonderful cook; I was more than eager to learn one of her regular dishes. The night Caitlin was supposed to come cook with me just so happened to be one of the coldest days this winter has offered us here in Toronto – so of course our pipes decided it was as good a time as any to freeze. Thankfully Danie lives next door and graciously offered her home for us to cook. In the end it worked out to my advantage – I got my cooking lesson and enjoyed an amazing meal along with great company, minus the clean up and dishes! Thank you Caitlin (and Danie) for such a wonderful night.

6 large portions 

1 tbsp coconut oil or ghee

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp fresh grated ginger

1 tbsp curry paste, hot or mild depending on how much heat you like.

1 tbsp ground coriander

2 tsp ground cumin

2 tsp cumin seeds, toasted and ground

1 tsp garam masala

1 can of diced tomato, with juice

2/3 cup water or veg broth

2 cans of chickpeas, drained and rinsed

Heat the coconut oil or ghee in a large skillet. Add the onion, garlic, ginger and saute over medium heat for about 5 minutes or until browned. Reduce heat to medium-low and add the curry paste, coriander, cumin, cumin seeds and garam masala. Cook the onion mixture with the spices for a few minutes then add the tomatoes with the juices making sure to scrape up any bits that may be sticking to the skillet. Now add the water or veg broth and chickpeas. Simmer for 30-45 min, the longer the better.You may need to add a little more water or broth, depending on simmer time ( don't let it dry out )

Rice, cook according to package

Topping:

2 ripe tomato, chopped

1 red onion, diced

1/3 cup fresh cilantro, chopped

1 lemon, juice of

salt and pepper, to taste

In a medium bowl mix together the tomato, onion, cilantro, lemon, salt and pepper.

To serve, On a plate add some rice, dish up the channa and top with a heaping spoonful of tomato, onion and cilantro. Finish it off with a dollop of organic plain yogurt. Oh and don't forget the super easy to make and delisious naan bread! Enjoy.

These are perfect as a quick on the go breakfast or snack. Pair them with a handful of berries or warm them up with a little butter or, for a sweet treat, try them with a smear of date paste…soooo good.

1/2 cup plain yogurt

1/4 cup unsweetened apple sauce

1 super ripe banana, mashed

2 pear, mashed

1/2 cup date paste + 1 tbsp water

1 cup gluten free flour

1/2 cup coconut flour

1/2 cup ground oats

2 tsp baking powder

2 tbsp psyllium husk powder

1 tsp baking soda

1 tsp cinnamon

2 carrots, shredded

1 small zucchini, shredded

1/4 cup coconut oil, melted

1 egg, lightly beaten

*date paste- Place about a cup of dates into a mason jar and cover with water. Let soak for a few hours or over night. Empty the dates into a food processor with about a tablespoon of the soaking water. Pulse until you have a beautifully smooth paste.

Preheat oven to 350

In a food processor pulse together the zucchini and carrot until nicely shredded. In a medium bowl mix together the yogurt, applesauce, banana, pear, zucchini, carrots, date paste, coconut oil and egg until combined. In a separate bowl add the flours, oats, baking powder, baking soda, psyllium husk powder and cinnamon; whisk together. Dump the wet ingredients in with the dry ingredients. Using a wooden spoon stir until well combined. Grease an 8 inch square baking pan with a little coconut oil. Evenly spread the batter into the pan and bake for approximately 1 hour/ 1 hour 10 min. To tell if they are done insert a toothpick into the center of the pan, if it comes out clean the squares are done! Enjoy.

Getting Poppy to eat has been a challenge. From the start it was quite clear that Poppy was going to eat what she wanted when she wanted and if she didn’t like it then there was no way it was staying in her mouth. We have been through the “headshaking” phase where I would try to distract her to get a quick bite in ( this doesn’t work well if you want to get more food in after the first distraction ); then we were in the “just because it’s in doesn’t mean it’s staying in” phase where she would happily eat a ton of food, stuffing her cheeks to the brim and as I sat watching with joyful relief that she was finally eating she would open her little mouth and proceed to spit every last bit out. This was beyond frustrating. I knew there were a few different options on how to deal with this and I chose simply not to react as it seemed to me she was trying to get a reaction every time she did it. Thankfully after a few weeks this phase ended and now we are into the “Mommy gives Poppy a wide variety of food and Poppy decides what she wants” phase. These days what Poppy wants is smoothies ( this is how I get veggies into her )  bread, cheese and fruit. Because she is so into bread I thought I would try and make my own bread and see how much good stuff I could throw into it without Poppy knowing. This bread was my first try. It is quite good – both Poppy and “grownups” love it. It’s full of goodness and super moist..maybe a bit too moist but that hasn’t stopped anyone from devouring the 2 loaves I have made so far. I have a few tricks I will try next time to see if I can shorten the baking time and take a bit more of the moisture out of it but for now this is my go to bread recipe for Poppy and if she could talk she would absolutely tell you to make it!

• 1/2 cup cottage cheese, pulse in food processor if you don’t want any chunks
• 1/2 cup pitted dates + 1 tbsp water, puree in food processor until the dates turn into a paste
• 1/4 cup unsweetened apple sauce
• 1 super ripe banana, mashed
• 1 cup pumpkin puree
• 1 med zucchini, shredded and pressed between paper towels to get some of the excess moisture out
• 1/4 cup coconut oil, melted
• 1 large egg, lightly beaten
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon

You can also add about 1/4 cup flax seeds or other seeds, dried fruit, nuts, choc chip or carob chips if you want.

Preheat oven to 350. In a Med bowl mix the flour, baking powder, baking soda and cinnamon. In a separate medium bowl mix the cottage cheese, date paste, apple sauce, mashed banana, pumpkin, oil and egg. Combine the dry ingredients with the wet ingredients. Fold in the zucchini ( and nuts, seeds, fruit, choc chips etc if using ). Pour batter into a well greased 9″ loaf pan and bake for about 1 hour 30 min. Insert thickest point of loaf with a wooden skewer; if it comes out relatively clean it’s done. Remove from oven let sit for 10 min and then turn out onto a cooling rack to finish cooling.

I serve this to Poppy as is or with a little organic apple butter for a treat.