Yay! It’s my favourite time of the year! Which calls for festive food and treats! Looking for healthy holiday indulgences? Well here you go! I’ve created a “holiday “treats” category which will have old and new healthy holiday recipes for those who want to make something special for their loves ones, whether it’s breakfast in bed, or cute little chocolate gifts You can locate this category at the top right section of my blog. Cheers!

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Hello Everyone! I decided to have a little fun with my parfaits, so I came up with these. I call these my “What’s Your Flavour” Parfait Shots because I believe everyone possesses one or all of the personalities listed in the photo, but the question is, do they match your tastebuds? Lets find out!

Sexy Shot : A tiramisu inspired chocolate mousse dessert. It contains coconut cream (unsweetened), a tiny dash of coffee liqueur (baileys and coffee), cacao powder, honey, and semi sweet chocolate sprinkles.

Flirty Shot: Vanilla coconut whipped cream sweetened with stevia, layered with sweet strawberry slices, and topped with peppermint snow sprinkles.

Fun shot: Vanilla coconut whipped cream sweetened with organic coconut palm sugar, blueberry sauce (from melted frozen blueberries), and topped with rainbow sprinkles.

So I ask, which shot are you?

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Comedy or tragedy? Which would you choose? I believe it’s safe to assume that most of us would choose comedy, but in reality, life consists of both, it’s like a yoyo. We all go through ups and downs in our lives, so rather than choosing one, choose both. The way you choose to handle each one would predict its outcome, and that may result in something positive for both! Always stay positive and never lose your faith, no matter what life throws at you. (ps: excuse my carving skills hehehe). Have a great weekend, and if you’re celebrating halloween this weekend, have an awesome spooky fest

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IT’S FRIDAY THE 13TH! Which only means one thing…..the weekend starts tomorrow So I am kicking off the weekend with these yummy simple tarts, but I must warn you, you have to be a real coconut fan to enjoy these!

I love coconuts, so these were definitely right up my alley, and my girlfriends actually liked them. Alternatively, you could make these sugar free by substituting the natural sugars for stevia, but I believe they taste like a real treat with the sugars in my opinion, and besides, natural sugars aren’t bad for you, they are actually packed with nutrients and don’t have a huge impact on your blood sugars because of their low glycemic index. But with that being said, use in moderation

Here’s an extra shot of my yummy foodporn treat, enjoy!

Recipe for shells: makes 8

2 cups organic unsweetened coconut shreds
2 tbsp organic coconut palm sugar
2 organic cage free egg whites

Recipe for cream filling:

2/3 cups organic unsweetened coconut cream (store the can in the fridge overnight and scoop out the cream that forms at the top the next day)
1 tbsp organic raw honey
1/4 tsp organic pure vanilla extract

Toppings:

Good quality organic dark chocolate (70% or higher) i used 80% camimo dark chocolate squares.

Pre-heat oven to 350°F.

Mix shell ingredients in a bowl until well incorporated.

Grease a muffin pan with coconut oil or butter. Scoop 2 tbsp of the coconut mixture into each section of the muffin pan.

Bake for 12-15 minutes, (mine were ready in 12 minutes).

When ready, take the tart shells out of the oven and let them cool for 10 minutes.

Using a hand mixer, mix the cream filling ingredients in a bowl. The coconut cream might have some frozen lumps which might make it harder to pipe, so make sure your cream is smooth.

Place cream mixture in a pipping bag or ziplock bag with the tip slightly cut off and fill up your cups.

Garnish with chocolate sprinkles or toppings of choice and consume when ready!

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Oh my!! These are probably the best doughnuts I have ever had! Actually wait a minute, the red velvet doughnuts I made tasted better, but hey, nothing beats red velvet, so these are the second best doughnuts I have ever had the pleasure of sinking my teeth into

These don’t only make a delicious treat, but they are also packed with protein, so they make a delicious post workout treat, especially after pumping some iron on leg day! Yup, that was me today lol.

Another fun fact about these doughnuts and all the doughnut recipes I make is that they are baked and not fried, so you definitely save your body the extra trans fats you would get from the traditional deep fried doughnuts. I will admit that it may be a challenge finding doughnut pans, which I find quite disturbing because of the growing trend of baked doughnuts. It was hard for me to find one and I went everywhere! Even the critically acclaimed William Sonoma didn’t have any! So I ordered mine online. If you do not have one and are interested in purchasing one, you can get one on futureshop.com or eBay.

Recipe for doughnuts: makes 6

1/3 cup organic gluten free oat flour
1 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1 tsp gluten/aluminum free baking powder
1/4 tsp sea salt
1 tbsp organic raw peanut butter
1/3 cup powdered baking stevia
2 organic cage free eggs
1 tsp organic pure vanilla extract

Chocolate mousse frosting:

3/4 cup unsweetened coconut cream (scoped from the top of the canned coconut milk), or organic plain greek yogurt
2 tbsp unsweetened raw cacao powder
4 tbsp organic coconut palm sugar (or 2 tbsp organic raw honey)
1/2 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1/4 tsp organic pure vanilla extract

Pre-heat oven to 350°F.

Combine oat flour, protein powder, baking powder, salt, and stevia in a medium bowl.

Add in vanilla extract, peanut butter, and eggs to the batter and mix until all ingredients are well incorporated.

Pour batter into a greased doughnut pan. Grease doughnut pan with coconut oil or grass fed butter or any type of saturated fat. Don’t use monounsaturated fats like olive oil because it will dry out in the oven and make your doughnuts stick to the pan.

Bake for 15-17 minutes or until doughnuts pass the toothpick test. Mine were ready in exactly 15 minutes.

When ready, line your kitchen table with parchment paper and flip the doughnut pan on top of it, making the doughnuts fall on the parchment paper. Let it cool while making your mousse frosting.

To make mousse frosting, add mousse ingredients in a food processor and blend until smooth. Or place mousse ingredients in a bowl and blend using a hand mixer.

Place mousse in a piping bag or a ziplock bag with a small incision in the tip and frost your doughnuts.

Sprinkle with crust peanuts or nuts/toppings of choice (I used almonds).

Enjoy!

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Whoot! It’s jam time!! I love jam, but the store bought versions contain a lot of added sugars, which makes them crappy for you! So I made my own again! I already posted a spicy blackberry jam recipe so I decided to make its cousin, especially since I bought a ton of blueberries because they were on sale lol

Ahh there you go, here’s some luscious blueberry porn for you guys

Plus, it also has a spicy kick to it, which makes the flavour more fun without being overwhelmingly noticeable. This is also very easy to make so don’t be turned off, think of it as boiled fruit

Recipe:

3 cups organic fresh blueberries
2 cups organic unsweetened apple sauce
3 organic medjool dates (pitted and mashed)
1/4 tsp smokey paprika

Place pitted dates in the microwave with 1 tbsp of water and heat up for 1 minute. Mash dates with a fork when ready.

Place dates and remaining ingredients in a skillet over medium-low heat and let it cook for 40 minutes, stirring every 20 minutes.

When ready, let jam cool for 10 minutes before transferring into sterilized mason jars.

Store in the refrigerator or freezer. Keeps for a couple months when stored in the freezer and about 1 month when stored in the refrigerator.

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Oh boy! It’s 30°C and it’s humid! Eeek! I’m sure you’re wondering how making these chocolate bites would be a good idea considering the fact that they would melt the moment I stepped outside, well do not fear! I’m off today and I have friends coming over to my apartment for some red wine, girl talk, and free air conditioning lol. Anyways, I decided to make it a little more fun by making these yummy bite size chocolate yumminess. These are healthy, nutritious, and all things good! Dark chocolate is full of rich antioxidants and they assist with weight loss, bloating, migraines, and a whole host of other things. Opt for dark chocolate that is 70% or higher to enjoy the full benefits, and always remember, moderation is the key, so make your treats an occasional indulgence

Did I also mention that these are super easy and quick to make? Well they are! So go have some fun in your kitchen!

Recipe: makes 8

1/3 cup dark chocolate chips (I used enjoy life)
A handful of a raw trail mix blend (you can make your own, which is what I did, so I used a handful of almonds, pumpkin seeds, gogi berries, and unsweetened coconut flakes)

Melt your chocolate in the microwave with 1/2 a tsp of coconut oil.

Scoop 1 tbsp of melted chocolate into individual circles on parchment paper.

Place individual pieces of the trail mix on the chocolate and place in the freezer for about half an hour. If you can’t wait, check on them every 10 minutes until hard enough.

Enjoy!

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Oh my! Protein power on the go! And the perfect post workout snack, (leg day saviour). Sometimes it could be difficult getting my daily serving on protein into my macros, especially being pescatarian due to some limitations and repetitions of seafood. However, this recipes main ingredient is your everyday clean protein powder! I only use raw protein powder because I find whey/casein protein contains artificial sweeteners and too much dairy, but if you are okay with using processed protein, then make sure you opt for powders that use natural ingredients (GNC has some good brands). I will be posting some quick hints on the difference between raw and processed protein powder soon. Nonetheless, a big thank you goes out to @tastyhealth for this recipe! Check out her blog at proteinpow.com.

Recipe for big cake:

3 organic cage free eggs
4 organic cage free egg whites
1/4 cup+1tbsp coconut flour
1/3 cup almond flour
2 scoops gardens life raw vanilla protein powder
1.5 tsp lemon zest
4 stevia sachet packs
1 tsp aluminum free baking powder
1/2 tsp sea salt
1 cup unsweetened almond milk
2/3 cups organic frozen berries with 1/2 tsp arrowroot powder

Preheat oven to 350 degrees F.
Mix frozen blueberries and arrowroot powder in a separate bowl and set aside.
Mix eggs and sweetener with a hand mixer until well incorporated.
Add almond milk and lemon zest to the egg mixture and mix until well incorporated.
Mix dry ingredients and add to the egg mixture, make sure you mix properly to avoid lumps.
Lastly, slowly add frozen blueberries and arrowroot mixture to batter (you wan’t to add it carefully to avoid it mushing together).
Pour batter into a non stick greased baking pan an place in the oven.
Bake for 25-30 minutes or until the cake passes the toothpick test.
When ready, top with blueberry frosting or frosting of choice. I used 2 tbsp non fat plain greek yogurt, half a stevia sachet, and 1/4 cup melted frozen blueberries. You can also substitute yogurt for coconut milk or unpasteurized regular/fat free cream cheese.

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These are very filling and super easy to make when you’re having those muffin cravings. I love everything about this muffin because all my favourite ingredients (blueberries, banana) are combined to make this yummy gluten free/paleo breakfast. If you enjoy these ingredients just as much as I do, then there is everything to love about this recipe

Recipe:

1/2 organic ripe banana (mashed)
2 tsp organic pure vanilla extract
4 medium organic cage free eggs
1/2 cup coconut flour
1 tsp ground cinnamon
1/2 tsp organic sea salt
1/4 tsp gluten free baking soda
1/4 cup melted coconut oil (Nutivia is a good brand)
1/2 cup organic frozen blueberries

Preheat oven to 350 degrees F.
Mix wet and dry ingredients separately (expect blueberries) before combining together in a medium bowl. Alternatively, you can throw everything in a food processor if you are stressed for time, but add the blueberries manually because you do not want your muffins to be too moist.
When batter mixture is ready, slowly fold in blueberries until well incorporated.
Pour batter into a non stick lightly greased muffin pan and bake for 30-35 minutes or until muffins are golden brown.
Enjoy when ready

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All I have to say is this recipe is the best thing I have ever made! Except you have a nut allergy, these will be enjoyed by everyone I promise! They have been a hit so far with my close friends, amazing co-workers, and my manager! I have a sweet tooth, and no matter how hard I try to fight it, it never goes away, so why bother? We are totally sympatico Although this recipe is made with clean ingredients, it is slightly higher in calories (about 470 calories per serving), so I would recommend you save these babies for your cheat day.

Recipe:

1/2 cup raw almond-hazelnut butter(or regular raw almond butter)
1/2 cup pure maple syrup or syrup sweetener of choice (or 1/4 cup if you want it less sweet, but i prefer 1/2 cup because it evens out the flavors, just don’t over indulge in them)
1 cup raw macadamia nuts
1 tbsp organic pure vanilla extract
1/2 tbsp pure organic rum extract (or 1tsp depending on how strong you want the rum flavor)
Pinch of sea salt
1 tbsp coconut oil
1 cup semi sweet enjoy lifes chocolate chips.

Combine butter and syrup in saucepan over low heat until caramel consistency forms, then add nuts and remaining ingredients (except chocolate chips) into mixture until well incorporated.
Use small scoop and scoop out mixture on parchment paper and place in the freezer for 15 mins. When ready, melt coconut oil over low heat and slowly incorporate chocolate chips until melted (make sure heat is low because you don’t want it to get mushy).
Paste mixture on top of caramel clusters and place in the freezer for a couple hours. Enjoy when ready!
You don’t want to leave them out of the freezer for too long because they melt quickly and get messy, unless they are being devoured on the spot lol!
Also, if you can’t find rum extract you can use peppermint extract or just stick with the vanilla :p

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