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Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am!

I have been DYING to write this post for a while now!  I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too.  I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again. 

I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc.  After lots of experimenting, the results are better than I would have expected!  The black liquorice ice cream is coloured with food grade, activated charcoal, which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness!  I can now honestly say, this one is a gooder!  I will even be bold enough to tell you tha…
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K-Balls

I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes...


My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expensive), but nuts or blueberries are al…

Coconut Truffles

Spring is in the air, Easter is right around the corner, and these truffles are the perfect treat for the season...or any season for that matter!  They are light and soft, and melt in your mouth delicious.  My daughter is constantly telling me they taste just like ice cream, and honestly, I can see where she's coming from.  Yes, like ice cream, but even better...the flavours compliment each other pretty darn perfectly, and every time I eat one I can't help but feel like my quality of life goes up a little.  So yeah, as I'm working on putting together my kids' Easter baskets, it was kind of a no-brainer for me to include these truffles.


So, here's how it's done...

First, measure out cashews, coconut cream, pure maple syrup and coconut extract.  I use Thai Kitchen Brand coconut milk (make sure it's full fat, not the lite stuff), and skim the cream off the top.  Thai Kitchen brand is great because I can just use it at room temperature if I decide to make somet…

Peanut Butter & Honey Bunnies

These fun little Easter treats have been a huge hit with everyone in our little circle of people.  I've made 3 or 4 batches in the last couple of weeks trying to perfect the recipe and have been taking them to neighbours and friends that have needed a pick me up.  My kids are raving about them and wanting me to make them again and again, and honestly, they're so easy, fun, and totally delicious, that I kind of don't mind complying!  These little guys are so simple, with only 3 ingredients (well, 4 if you count the mini chocolate chip eyes), and a way healthier alternative to the typical marshmallow packed Rice Krispie squares everyone is so used to.


So the name implies that these little guys are bunny shaped, and most of mine have been, because they turn out so darn cute, but I wanted to include another shape too, to show you that they don't have to be.  Honestly, the egg shape was easier to pop out as well, as it isn't as intricate as the bunny...and if you're…