The post “VANILLA ICE” KIWI BERRY POPSICLES (I had to :D) appeared first on My Digital Kitchen.
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Oh my I’m sorry, I kinda have a thing for vanilla ice, and I 100% agree that it makes my taste in men questionable, but hey, this is a food blog so who cares right?? Boom 
Anyways, it’s never not warm enough or too cold to enjoy these babies! They are refreshing, healthy, and packed with flavour. so I guarantee that your tastebuds will thank you all season.
Recipe:
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup kiwi (chopped)
1/2 a stevia sachet
A dash of organic pure vanilla extract (in each cube of the ice tray)
1 cup of grapefruit perrier (or any sugar free sparkling water)
Combine all ingredients in an ice tray and stick a toothpick in the middle.
Freeze for two hours and enjoy when ready
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I love getting creative with food! It makes me attracted to it when it comes out “artsy” for lack of a better term, (ya ya i’m weird). If you are looking for a healthy pizza idea for dinner without a flour based crust, you can always swap it for a vegetable base! I find that zucchini, portobello mushrooms, and of course cauliflower, work very well as vegetable based pizza crust recipes. Not only are they nutritious and delicious, but they have enough moisture (especially zucchini) to prevent them from drying out completely when placed in the oven. This is certainly a must try!
Recipe:
4 medium sized zucchini’s
1 tsp extra virgin olive oil
1 tbsp homemade pesto sauce (recipe will be uploaded in the “sides and others” category of my blog.
A handful of toppings of choice ( I used, grape tomatoes, red onions, mushrooms, and organic vegan rice cheese)
Preheat oven to 400 degrees F.
Wash and slice zucchini’s in half and make a shallow hole in the middle to create space for the toppings.
Brush some olive oil on the shallow surface (if your pesto sauce contains olive oil, then you can omit adding the extra tsp to the recipe, I only prefer to add s little bit because it gives it a crisper texture).
Add toppings listed above or toppings of choice (Note: when using rice cheese, it doesn’t have the same texture as regular mozzarella or cheddar so it doesn’t melt except it stays in the oven for s very long time, which isn’t recommended).
Bake for 15 minutes or until zucchini is set. I also had mine with a side of sliced persimmons and fresh raspberries. Total delight!
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Hmmmm! I had a long day at work and when I got home I was craving something moist with chocolate. Usually I would buy something calorie dense at the closest dessert store but I was able to conquer that habit and make something clean when I got home, and it was totally worth it. It may take a little extra time and effort but you have to remember that your body is a temple and your health is your virtue, and the two cannot exist without each other, so you have to treat it with value and respect 
ohh, and these were delicious!
Recipe:
2 small organic ripe bananas (mashed)
2 tbsp organic raw almond butter
3 1/2 tsp organic raw cacao powder
2 tsp organic pure vanilla extract
1 tsp organic gluten free baking soda
1/2 tsp cinnamon
1 1/4 cup almond flour or 1/2 cup coconut flour (you can also use a little less than 1 cup brown rice flour)
1/4 cup dark chocolate chips or semi sweet dairy free chocolate chips (I used camimo, but enjoy life’s works just fine)
A pinch of sea salt
Preheat oven to 350 degrees F.
Combine all ingredients in a medium bowl and roll batter into medium balls.
Place balls on a non stick lightly greased baking sheet and bake for 15 minutes. If you use brown rice flour, then bake for 12-13 minutes.
When ready, let it cool and enjoy!
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]]>The post BLUEBERRY CHOCOLATE CHIP PUMPKIN LOAF appeared first on My Digital Kitchen.
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Healthy, moist, and delicious! One of the best breads i’ve ever had, I literally almost ate the whole thing when i made it. It is packed with protein, low in carbohydrates, low in sugar, has healthy fats, and extremely yummy! You have to make this if you are looking for an interesting way to spice up your mornings, plus it goes really well with a healthy cup of coffee This recipe is slightly modified from paleomg.com
Recipe:
1 medium organic banana
1/4 cup organic pureed canned pumpkin
1/4 cup organic frozen blueberries
1/8 cup organic dairy free dark chocolate chips (enjoy life’s)
1 cup raw macadamia nuts
1/2 cup raw almonds
1 cup almond flour
2 tbsp extra virgin olive oil (or melted coconut oil)
2 organic cage free eggs (whisked)
1 tsp gluten free baking soda
1 tsp aluminum free baking powder
1 tsp organic pure vanilla extract
1 tbsp organic raw honey
1/2 tsp cinnamon
Pinch of sea salt
Preheat oven to 350 degrees F.
Place nuts in food processor and puree until you get a meal texture.
Slowly add in banana, pumpkin puree, and olive oil. Puree until you get a nut butter texture.
Combine remaining ingredients into nut butter mixture (except blueberries and chocolate chip) and process until well incorporated.
Slowly add in blueberries and chocolate chips and mix in using a hand mixer or a wooden spoon. Make sure your blueberry serving is precise to avoid your bread being too moist.
Pour bread batter into a greased bread baking pan and bake for 25-30 minutes or until it passes the toothpick test.
Let it cool when ready and enjoy!
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]]>The post BIRDS NEST SWEET POTATO AND EGG HASH appeared first on My Digital Kitchen.
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Oh man, I think it is quite obvious that I have an obsession with sweet potatoes. This was one of my favourite sweet potato recipes, because only was it pretty and delicious, it was a very easy way to get my protein without having to cook any meat. The protein in this recipe mainly comes from the eggs, (particularly the egg whites), and eggs are very good for you! So please eat your eggs in moderation of course, and don’t b afraid to get creative with it
Recipe:
1 small sweet potato (shredded)
2 organic cage free eggs
1/2 an organic avocado
2 cups fresh organic field greens and herbs (or vegetables of choice)
Spices of choice for egg topping
Preheat oven to 350 degrees F.
Wash and peel sweet potato and shred with a hand grater. You can also use a potato peeler, it will come out like linguini 
Separate the grated sweet potato into two portions and place on a non stick lightly greased baking pan.
Make a shallow hole in the middle of the hash to hold the egg. If you feel the base is too thin, you can also layer the bottom of the hash with sliced beets or or zucchini.
Crack eggs and pour slowly into the sweet potato hash.
Place sweet potato has into the oven and bake for 20-25 minutes or until eggs are set.
Serve with side of choice. I had mine with organic field green vegetables, avocado slices,1 lemon slice, and a light drizzle of sriracha sauce. I also sprinkled the top with paprika and black pepper. Yum!
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]]>The post NO CHOCOLATE GINGERBREAD BROWNIES WITH CINNAMON MAPLE GLAZE appeared first on My Digital Kitchen.
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Yup, that’s right….NO chocolate! I was never really a fan of brownies because I always found the texture to heavy and moist, it pretty much felt like a chocolate overdose. However this recipe changed my mind, and because of its light and fluffy texture, I can finally say that brownies are a win on my list (checkmark). Plus, what better time to post this than on christmas eve? I know it’s the holidays so please feel free to indulge (I know I will), but if you have a gluten intolerance or you are a super crazy health freak who wouldn’t even bear the thought of cheating on christmas day (shame!) then this recipe would definitely keep your tummy light and happy HAPPY HOLIDAYS EVERYONE!!
Recipe:
Dry:
1/3 cup almond flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
3 tbsp ground flax seed
1 tsp ground ginger
Wet:
3 tbsp organic unsweetened apple butter
1/2 cup organic unsulphured black strap molasses
1/3 cup unsweetened almond milk
1/4 cup melted organic coconut oil
1 organic cage free egg
Preheat oven to 350 degrees.
Combine dry and wet ingredients separately in two bowls, then bring mixture together in a big bowl.
Pour batter into a non stick baking pan and bake for 40-45 minutes.
When ready, let it cool and serve with syrup or topping of choice.
Recipe for the cinnamon maple glaze is 1 tbsp organic pure maple syrup, 1/8 tsp cinnamon, and 1/2 tsp melted organic coconut oil.
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]]>The post VEGGIE SWEET POTATO AND PLANTAIN SKILLET HASH appeared first on My Digital Kitchen.
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I love plantains! And you should too because they are good for you. They are high in fiber, has more potassium than bananas (which enables muscle function and regulates your heart beat), vitamin A, and vitamin K (very essential for your skin!) Plus, they are delicious, what more could you ask for? Eat your plantains!
Recipe:
Half a medium sweet potato (diced)
1 medium ripe plantain
1 organic cage free egg
1/4 cup shiitake mushrooms
1/2 cup chopped spinach
1/4 cup diced red bell peppers
1/2 cup chopped asparagus
1/4 cup green onions
1/4 cup red onions
1/4 cup celery
1/4 cup raisin tomatoes
Half a jalapeΓ±o
1/4 cup diced eggplant
1/8 tsp sea salt and cayenne pepper to taste
1/2 tsp organic coconut oil
Boil sweet potato for 3-5 mins until semi soft and fry plantain (with 1/2 tsp coconut oil) separately to avoid it mushing together with the other ingredients.
SautΓ© vegetables over medium heat in a skillet and add salt and pepper (or spices of choice) until the flavors mesh together.
Top the veggies with the sweet potato and egg until cooked, and serve with the fried plantains. Total delight!
Sent from my iPhone
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]]>The post VEGETARIAN RED QUINOA AND BLACK BEAN MEATLESS LOAF appeared first on My Digital Kitchen.
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I love quinoa! It is one of the easiest gluten free grains to make and digest. Whether you choose to get quinoa in the white or red grain, they are still both very nutritious and delicious, and also vegetarian and vegan friendly. Quinoa has a variety of benefits:
1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
2. Quinoa contains almost twice as much fiber as most other grains.
3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation.
4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines.
Basically, if you do not have this super grain incorporated in your diet, it’s about time you look into it! Except you live a Palaeolithic lifestyle.
Recipe:
1 cup organic red quinoa
1 cup organic canned black beans
1 organic cage free egg (or 1 tbsp flaxseed meal for vegans)
2 cups raw kale (withered in saucepan with 1 tsp olive oil until semi soft)
1/4 cup chopped red onion
1/3 cup diced red pepper
A handful of chopped parsley
1/4 tsp cumin, paprika, and oregano
A pinch of sea salt
2 tbsp organic extra virgin olive oil
Preheat oven to 350 degrees F
Boil quinoa over medium heat for exactly 10 minutes.
When cooked, add quinoa to other ingredients and place in a non stick greased muffin pan
Bake meatless loafs for 30-35 minutes
Serve with a side salad and drizzle of sriracha sauce on it. Yum!
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I call this the breakfast for bosses I never thought in a million years that combining olive oil and oranges could go so wonderfully together in a baked recipe! This is one of my favourite recipes because it is so light, fluffy, flavourful, and of course delicious
Recipe:
1/3 cup coconut flour
1/3 cup hazelnut flour (or almond flour)
1/2 tsp organic baking soda
1/4 tsp sea salt
5 organic cage free eggs
1/3 cup organic pure maple syrup
1/4 cup organic extra virgin olive oil
2 tsp organic pure vanilla extract
Zest and juice from 1 medium orange
Preheat oven to 350 degrees F.
Combine wet and dry ingredients separately (except orange and zest).
Fold in wet and try ingredients together.
Separate orange zest and orange juice in two separate bowls, then add both to bread mixture and stir until all ingredients are incorporated.
Pour bread mixture into a lightly greased non stick baking bread pan and place in the pre heated oven.
Bake for bake for 30-40 minutes or until it passes the toothpick test.
Enjoy!!!!
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]]>The post SWEET POTATO PECAN CASSEROLE appeared first on My Digital Kitchen.
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Delicious, sugar free sweet potato casserole loaded with tons of flavour and nutrition? You can’t go wrong I think It’s quite obvious that I have a soft spot for sweet potatoes
Recipe:
1 large sweet potatoes (cubed and boiled)
1/4 cup light organic canned coconut milk
2 large organic cage free eggs
1 tsp vanilla extract
1 tbsp organic coconut oil
2 tsp cinnamon
1 tsp nutmeg
1 tsp lemon zest
1/2 cup chopped pecans
Salt and pepper to taste
Preheat oven to 350 degrees F.
Combine sweet potatoes and coconut milk in a bowl until mashed and well incorporated, then add remaining ingredients.
Pour mixture in a casserole baking dish and place in oven for 20-30 minutes.
Serve when ready and enjoy!
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