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

Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill

Directions

1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Italian Eggplant Marinara

Eggplant Marinara

This recipe has become one of my absolute favourites to have in the fridge. Not only does it go so well on top of pasta, but it makes an incredible side dish for meat, fish, tofu and legumes.If you are not a fan of eggplant, it is still worth it to make this marinara sauce! It is my go to homemade pasta sauce. A good tomato sauce isn’t really about the quantity of ingredients but more about the quality. From my travels throughout Italy, I realized how SIMPLE every dish was. When you have great quality fruit, veggies, oils and so on, your meal will be amazing without having to do much to it. So for a healthy and truly delicious meal, spend a little extra money on your ingredients and you will notice a huge difference in flavour. Hope you love this recipe as much as I do. It will keep you nice and toasty as we head into fall.
Eggplant MarinaraEggplant Marinara

Ingredients

• 3 tbsp extra virgin olive oil
• 1 shallot (chopped)
• 2 tbsp garlic (minced)
• 1 cup red wine (I like any Chianti)
• 2 cans San Marzano tomatoes in puree
• 1/2 tsp chilli flakes (optional)
• 2 tbsp basil (chopped)
• 2 tbsp salt (or to taste)
• 1 tsp freshly ground pepper (or to taste)
• 4 italian eggplants (diced)

Directions for sauce

1.In a large pot, heat olive oil over medium heat. Add shallot and cook until translucent, then add garlic.
2.Stir in the wine and cook over medium-high heat for 3-5 minutes. Add your tomatoes, chilli flakes, basil, salt and pepper. Using the back of your spoon, break apart the tomatoes until desired texture is achieved. Simmer for 15-20 minutes.For a smoother sauce, transfer to a blender.

Directions for eggplant

1. While the tomato sauce is simmering, clean and cube eggplant. Steam the eggplant for 8-10 minutes. This ensures a really tender eggplant without having to fry it in loads of oil.
2. Once the eggplant is tender, transfer into tomato sauce and serve!

Eggplant Marinara