No Bake Chocolate Chip Pumpkin Pie Bites

No Bake Pumpkin Pie Bites
With American Thanksgiving around the corner, I know many of you are looking for some EASY last minute recipes. Well I don’t think there is anything easier than not having to bake. These healthy bites are a great addition to your dessert table to have a festive offering for celiacs, vegans or those trying to eat healthier. If you don’t serve them at your table, they’ll be a great snack when you are detoxing from the super heavy meals without leaving you in total withdrawal! Happy Thanksgiving to all, I hope you love these!

Ingredients:

• 1 1/2 cups gluten free oat flour (if you’re celiac)
• 1/2 cup almond flour
• 3 tbsp coconut sugar + 2 tbsp for topping
• 1 tsp pumpkin pie spice + 1/2 tsp for topping
• pinch of salt
• 2 tbsp melted coconut oil
• 3/4 cup pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup dairy free milk or water
• 3 tbsp 70% chocolate chips (dairy free)

Directions:

1. Sift oat flour, almond flour, 3 tbsp coconut sugar, 1 tsp pumpkin spice and salt in a bowl.

2. In another small bowl, whisk coconut oil, pumpkin puree, maple syrup and dairy free milk until smooth.

3. Add wet ingredients into dry, and stir until combined. If your batter is too wet to form into balls, add more almond flour until you achieve desired consistency. Stir in chocolate chips.

4. In a small bowl, mix together the remaining 2 tbsp coconut sugar and 1/2 tsp pumpkin pie spice.

5. Roll batter into bite sized balls, and coat in sugar coating by rolling in the sugar mixture. Store in an airtight container in the fridge!
Pumpkin Pie Bites

Maca Maple Flax Cookies

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So it has taken me a lot longer than most healthy foodies to get on board the maca train. When it comes to superfoods it can get VERY overwhelming. I mean, how many powders can one possibly pack into a smoothie? With a packed pantry and a practically empty wallet, I told myself…NO. MORE. Superfoods! BUT here I am today of course making maca cookies. When I first learned about maca, I knew one of its main benefits was that it would provide energy. For me, my morning coffee did the trick. But now with my crazy schedule, I find myself low on energy by the end of the day and need some sort of pick me up. I like to stick to one coffee a day, so I decided it was time to give Maca a try. Ok so here are the official details about Maca:

Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains.According to Web MD, Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomachcancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.

Sounds pretty fantastic, right? Maca has a caramel/butterscotch flavour that I felt would match perfectly with maple. These cookies are so incredibly soft with a really sweet maple flavour. These cookies are a delicious way to get your maca intake without having to throw another powder into your smoothie, plus I can easily get my energy boost on the go. You can throw these together in 5-10 minutes and have an energy boosting treat to last you for days (if you can control yourself!) Along with the benefits of maca, you’ll get lots of skin enriching vitamin E from the almonds, and omega 3 crunch from the flax seeds. As always this recipe is gluten, dairy and refined sugar free! Make something sweet for your loved one, Happy Valentines Day!
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Ingredients:

• 2 cups almond flour
• 1/2 cup flaxseeds (milled or whole.. both work great!)
• 2 heaped tbsp maca powder (can find it at any health food store)
• pinch of sea or pink himalayan salt
• 1/2 tsp gluten free baking powder
• 1/4 cup melted coconut oil
• 1/2 cup pure maple syrup (#2 amber is best, the darker kind)
• 1 tsp pure vanilla extract
• 1 egg

Makes about 18-20 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.

3. To this bowl, add your almond flour, flaxseeds, maca powder, baking powder and salt. Stir until well combined.

4. Scoop the dough using a cookie scoop or tablespoon and roll into balls. Place onto baking sheet. Using a fork or your fingers press the dough down slightly.

5. Bake for 15-18 minutes or until golden. Allow to cool and store in an airtight container for up to two weeks!

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Pumpkin Blondies with Salted Maple Pecans

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Hello everyone! Sorry I have been MIA this month. As many of you know, I teach, tutor, blog and am currently doing my holistic nutrition certification. I always try and post at least once a week but these days, real life has gotten in the way! If you are one of my Instagram followers (now 10k followers wow!) you know I also visited my sister in NYC last weekend which was so much fun but SO exhausting. If you want to see some of my favourite food spots, you can check out my Instagram posts on the right side of my homepage! Just click on any picture and you can read the caption.

In all this busy-ness I have tried to make sure I get enough sleep and eat well. I still managed to get myself seriously sick this past weekend where I was left literally bed ridden. What I realized is that even if you plan out your time and do everything ‘you are supposed to do’ it is SO important to UNPLUG. What I mean is to emotionally, physically and electronically detach from all the busy-ness that makes up your day. My day consists of waking up at 7:45, making breakfast, heading to work until 4:15, tutoring until 5, 6 or even 7 pm, go to the gym, get home shower, make dinner, laundry etc.. In between I am making sure my Clean Eating Goddess social media areas are covered, thinking up recipe ideas and planning blog posts. By 10 pm I feel accomplished but truly exhausted and I basically just restart the next day. I realized that my sickness was really just pure mental exhaustion and stress! Even if you love what you do everyday, trying to juggle multiple tasks and responsibilities will eventually equal stress at some point and thats ok… It just important to take time for yourself, away from your phone, tv, thoughts, etc… and truly detach from daily life! Go for a walk, have dinner with loved ones, have a drink (or two, or three), paint a mug, just change up the scenery or just do NOTHING!

I can’t imagine adding children to this picture… scary!

In any case..even if I was sick I needed to get back on my blog game. Thank god for Zach who helped me prep everything so I could muster up energy to do some baking/cooking. I have had this recipe stored in my notepad on my phone for weeks! When I think of something that might be delicious, I jot it down anywhere and at a later date start to configure the measurements. Then I put it together, cross my fingers and hope for the best!

These pumpkin blondies are made with…beans! I have seen recipes all over the health food blogs about bean brownies, cookies etc.. The result always looks amazing, so I had to try it myself. Trust me… just like you I had the same reaction. EW. Beans in dessert. But I have to stay these are INCREDIBLE. They are so incredibly moist from the pumpkin and cannellini beans that lend a delicate fudge-like texture that melts in your mouth. The salted maple pecans add a much needed crunch, that frankly I can eat by the handful on my own.

What’s best is that these have no added oil, grain or egg! So vegans, celiacs, health fanatics and foodies alike can enjoy this sweet treat all season long. Whats best is that you can make the entire recipe in the bowl of your food processor. Just pulse, pour, bake and enjoy. Your kids will never know they are gluten, dairy and refined sugar free + packed with protein and fibre! Happy Halloween and Bon appetit!
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Having fun!

Having fun!

Blondie Ingredients:

• 1 1/2 cups canellini beans or 1 can well rinsed
• 1/2 cup smooth almond butter
• 1 cup pumpkin puree (not pumpkin pie filling, pure pumpkin)
• 2 tsp pure vanilla extract
• 1/2 cup pure maple syrup (I used an amber no 2, the darker the syrup the more flavour!)
• 1 tsp baking powder
• 1 tsp pumpkin pie seasoning
• 1 tsp cinnamon
• pinch salt
• 4 heaped tbsp coconut flour

Topping Ingredients:

• 1 cup whole pecans
• 2 heaped tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• good pinch sea salt

Directions:

1. Preheat oven to 350. Grease a 9 by 9-inch square baking pan. (I used a cookie sheet because that was all that was on hand, use what ya got!)
2. In a bowl of a food processor pulse beans until smooth. Add almond butter, pumpkin, vanilla, maple syrup, baking powder, pumpkin pie seasoning, cinnamon, salt. Pulse until creamy and smooth. Add coconut flour. If the batter looks really wet and runny then add more coconut flour until it is slightly thicker and holds together.
3. Pour batter into baking pan and bake for 35-40 minutes or until a toothpick comes out clean. Allow to cool COMPLETELY.
4. For the topping: On medium heat, toast pecans in a dry saucepan for 5-7 minutes. Once toasted, add maple syrup and toss pecans to coat. Cook for about 2-3 minutes or until most of the syrup is dissolved. Add sea salt and allow to cool on parchment or cutting board. Roughly chop.
5. Sprinkle topping on blondies and dig in! The blondies can be quite delicate, fork and knife might be required for some. I went with the hands of course… Enjoy<3

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