Superfood Popcorn

Superfood PopcornThis Clean Eating Goddess is more of a crunchy, salt girl then a dessert one. Chips and french fries are probably my biggest weakness and I literally don’t think I could survive a month without having either. My man refers to me as a chip monster. Yes. MONSTER. Thank god there are some great healthy alternatives out there. I love any chip containing beans, non GMO corn or brown rice as one of the first ingredients. It is also an added bonus if they are baked in olive oil rather than deep fried. It is ok to indulge in these kinds of treats but always remember to keep an eye out on portions. From my experience, NEVER eat from the bag- especially in the car. I have come very close to finishing off an entire bag of chips all by myself. When your driving or doing other activities like watching tv or working on the computer you seem to lose control and become less mindful about what you are actually eating. On the other hand, I know its hard to just have 12 chips. 12 chips are a tease. Many people turn to popcorn because of its large portion for little calories and fat. I don’t count calories, but I know that having an entire bag of chips isn’t the best for my waistline, or my health.

I know that most of us go for that reduced fat microwave popcorn thinking we are doing ourselves good. But when something tastes like butter without butter being in it at all, logic tell us the product has its share of chemicals. So whats the solution, you ask? The old fashioned way- right on the stove top. I have to say, I was quite impressed with just how easy this was to make. I will never go back to microwave popcorn again. The best part is you have complete control of the taste and ingredients that go into your healthy snack. I added lots of superfoods into mine to make it salty, crunchy and also good for you. In this batch, I cooked the corn in anti viral coconut oil and coated the kernels in anti inflammatory turmeric, omega 3 rich chia seeds and vitamin rich maple syrup!
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• 1 cup corn
• 4 tbsp coconut oil
• good pinch of pink himalayan salt (regular salt is fine)
• 1/2 tbsp turmeric
• 1 tbsp chia seeds
• 1/4 tbsp garlic powder
• 1/4 tbsp chilli flakes
• 2 tbsp maple syrup
• 1 tbsp nutritional yeast
• 1 tsp sumac
• pinch of pepper
• Add ins (optional): dried cherries, 70% dark chocolate, unsweetened coconut flakes, any nut etc…


1.Add corn and coconut oil to a large stock pot. Turn on the heat to medium high. Add a good pinch of salt. Wait for the oil to simmer. When the first kernel pops, cover and allow to continue until the popping slows down. Once it begins to slow down. Remove from heat and pour popcorn unto a large baking sheet.

2.In a your food processor add a small pinch of a salt and pepper, turmeric, chia, garlic powder, chilli flakes, nutritional yeast and sumac. Pulse until a powder forms.

3.In a small sauce pan over medium heat, bring your maple syrup to a simmer. Add your spice mixture and stir for 2 minutes to allow the spices to release their flavour.

4.Pour the spiced syrup over your popcorn and toss until evenly distributed. Be careful with your hands here- hot turmeric can stain your hands! (if your hands to get stained, scrub with hot soapy water)

5.Store in an airtight container. I added dark chocolate, dried cherries and coconut for a sweet and salty mix! Feel free to add nuts, dried fruit and other superfoods!Superfood Popcorn

Zucchini and Date Muffins with Cashew Ginger Frosting

Zucchini and Date Muffins with Cashew Ginger FrostingThere’s nothing better then having freshly baked muffins on a Sunday morning. Sometimes you need a sweet side to those scrambled eggs and that can always be especially difficult for someone who’s eating gluten free. Healthy, nutrient rich muffins are a fantastic breakfast idea for those who don’t make time for it. Even if you aren’t hungry right away, you can throw one in your bag and it’ll be ready when that mid morning hunger comes along.

Not only will get a good balance of whole grains, healthy fats and fiber, but you’ll also get a serving of veggies! Have no fear, the only way you’d know theres zucchini is by those green specks, otherwise you’d have no idea. These muffins are awesome on their own, but have added decadence from this vegan cashew ginger frosting. You can play them off as cupcakes for the little ones. As always this recipe is gluten, dairy and refined sugar free… Have a great weekend!
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Muffin Ingredients:

• 1 ripe banana
• 1 zucchini
• 3 eggs
• 1/4 cup coconut oil (add 3 more tbsp if you like a super moist muffin)
• 3 tbsp date syrup (maple syrup or honey will work too)
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 cup gluten free oat flour
• 1/2 cup buckwheat flour
• 1/2 cup coconut sugar
• 5-6 medjool dates (chopped)
• lemon zest (optional, for serving)

Frosting Ingredients

• 1 cup cashews (soaked overnight)
• 1 inch piece of ginger (finely grated)
• 3 tbsp pure maple syrup (agave or stevia to taste will work too)
• 1 1/2 tbsp melted coconut oil
• 1 tbsp lemon juice
• pinch of salt
• 1 tsp alcohol free pure vanilla extract (or vanilla powder will work, or fresh vanilla beans from pod)
• almond milk as needed

Makes 12 muffins


1. Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl,mash your banana until no lumps remain. Process or grate your zucchini. Then whisk into your banana mixture. Once well combined add your eggs,coconut oil, date syrup and vanilla.
2. In another medium mixing bowl, sift together remaining ingredients dry ingredients (leave out the dates).
3. Slowly add your dry ingredients to the wet until well combined. Fold in your chopped dates.
4. Using two spoons, add batter to muffin liners until 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
5. While the muffins are baking, you can make your frosting. Add all ingredients up until almond milk into a food processor or high powered blender. Add almond milk until desired consistency is reached. Store in the fridge.
6. Once muffins have cooled, frost using a blunt knife or spatula. Finish with lemon zest! Frosted muffins have to be stored in the fridge.
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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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• 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


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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