Some extra tips for you with September around the corner:

When you are making a smoothie, make double the amount and save yourself some for the next day (if it keeps well), or put some in popsicle moulds for the kids to have during the day or even in the morning before school and a healthy afterschool snack

Making pankcakes - make more than you need, freeze them and put them in the toaster or toaster oven in the mornings. 

Make a large frittata on Sunday and have a ready made healthy egg frittata that you only have to heat up and eat it!

Making some small changes and cooking a little extra can save you a ton of time during the busy work week, especially if you have kiddos you have to organize and get out the door!

So I am all about healthy eating, but I need it to be quick too!
It is also my mission to use everything we have in the house without having food go bad and throw it out, because that is a huge energy leak!
So to  make yummy and healthy bowls I will do this:

Bottom of the bowl:
Leafy greens and or steamed/raw broccoli, cauliflower or sweet potato

Then add toppings - here are some of my faves:
avocado
cooked chicken
Boiled or fried egg
Sliced beets
Pumpkin seeds
Grated carrots

Dressing:
olive oil, balasmic vinegar and a dash of maple syrup

I keep it easy, I don't measure, it's fast and easy and delicious!

​Enjoy

​Almond Maple Cookies


I LOVE these cookies - they are full of healthy fat, protein and fiber, simple to make, fast to cook up, and the kids love them which is a huge bonus.

Directions:
1/2 cup of almond butter (or other nut butter)
1/2 cup maple syrup
3 tbsp melted coconut oil
1tsp vanilla extract
1/2 tsp cinnamon
1 cup Bob's Red Mill All Purpose Flour
3 tbsp of ground flaxseed or chia seed
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of chopped almonds (or other nuts)

Preheat oven to 350F
In large bowl mix together the almond butter, maple syrup, coconut oils and vanilla
In a separate bowl mix together the dry ingredients. 

Roll into balls and place on cookie sheet and flatten with a fork (they do not spread too much).
Makes about 12-16 cookies.
They freeze well.

(These are delicious gluten free, sugar free, dairy free and vegan muffins)
I make lots of these, freeze and throw them in the kids lunches :)

3 ripe bananas, mashed 
1/4 cup coconut oil
1tbsp ground flaxseed with 3 tbsp water - (let it thicken)
1 grated carrot (about 1/2 cup)

Dry Ingredients:
1 cup Bob's Red Mill All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup cacao chips or raisins or walnuts

Put in a mini muffin pan - make 16 min muffins.
Bake at 350F for 18 minutes or until slighlty browned.
Banana Carrot with Cacao Chips muffins
(These are delicious gluten free, sugar free, dairy free and vegan muffins)
I make lots of these, freeze and throw them in the kids lunches :)

3 ripe bananas, mashed 
1/4 cup coconut oil
1tbsp ground flaxseed with 3 tbsp water - (let it thicken)
1 grated carrot (about 1/2 cup)

Dry Ingredients:
1 cup Bob's Red Mill All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup cacao chips or raisins or walnuts

Put in a mini muffin pan - make 16 min muffins.
Bake at 350F for 18 minutes or until slighlty browned.

I seriously love when patients share with me recipes that they love; and this was a yummy treat that I patient gave me!  This is another nutrient dense snack that curbs a bit of that sweet tooth but also high protien, good fats and loaded with nutrients. They are very filling, so you only need 1 to fill you up!
Ingredients:
2 cups of coconut flour
1/3 cup coconut oil melted
1 cup unsweetened grated coconut
10 eggs at room temp
2 tbsp chia seeds
1.5 grated zucchini
1 grated large apple
1 tbsp vanilla
 1 tsp chia spice

Directions:
Mix all ingredients well; add more flour if too wet and if too thick add a bit of water.
Back at 350F for 25-30 mins
Makes about 12 large muffins

​I am all about nutrient dense foods that are quick and easy and that my kids love! So I was excited to try this new recipe I found from Alive magazine. I gave it a try and they are great. I would also add in chocolate chips and/or a bit of your favourite dried fruit for extra yumminess!

Enjoy!

Ingredients:
2 cups gluten free rolled oats
3/4 cup almond flour
1/2 cup quinoa flour
1/4 cup gropund flaxseed
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup hemp hearts
1/2 cup raw sesame seeds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened shredded coconut
1 cup of unsweetened applesauce
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup unsweetwned almond milk or other nondairy milk
1 1/2 tsp vanilla extract
1/2 cup of dried fruit or chocolate chips (optional)

Directions:
1. Preheat ovent to 350F; Mix all dry ingredients  in a bowl and mix wet ingredients in another
2. Add the wet to the dry
3. Mix well and then add your desired amount of chocolate chips or dried fruit.
4. Place in spoonfuls on a tray - they will not spread so you can put cookies fairly close together.
5. Place in a preheated oven at 350F for 18 to 20 minutes or until slightly browned. 
6. Makes about 24 small cookies.

So I love brocolli.... and I love that my kids love it too! (they take it to school in their lunch!) But I defo can't eat brocoli when it is over cooked and all of the nutrients are out of it and it looks like a dull green colour. A quick boil or steam is all I need, but my latest discovery is to bake it!  I do not know what it is about baking it but its simple and delcious.
So maybe give this recipe a try and it might make you like eating broccoli again. 

Directions:
Cut up broccoli and place in a pan that already has coconut oil on the bottom.
Add a bit of salt and then bake until bright green.
About 15 to 20 minutes.
Make sure to toss around t omake sure the coconut oil gets tossed around to all of the broccoli to allow for even cooking!
Enjoy!