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Dairy-free, Gluten-free, Refined sugar-free

Yields: 10 truffles

This simple 4-ingredient recipe is made with no heavy cream or refined sugar and takes less than 15 minutes to make! As many of you know by now, I have a love affair with chocolate (always have!). It is a nice sweet treat that I love to keep in the fridge for when I am feeling it. Most truffles are far too decadent for me and they typically contain dairy which I am highly intolerant to and steer away from. In replace of heavy cream I have used heart-healthy avocado as the base and let me tell you – you wouldn’t even guess that this is what makes these truffles super creamy.

As you begin to rid your diet of refined sugars, artificial flavours, preservatives, msg and the list goes on you retrain your taste buds to want and crave healthier foods. By eliminating these ingredients you begin to detoxify the body giving it only real ingredients that is recognizes and can eliminate.

I decided to coat the truffles with maca powder for its many health benefits. You can also use shredded coconut, cacao powder, chia seeds, etc. Maca is naturally high in minerals (calcium, potassium, iron, magnesium, phosphorus, and zinc), sterols, essential fatty acids, lipids, fiber, carbohydrates, protein, and amino acids. It is often recommended to those with adrenal fatigue as it nourishes them and reduces stress hormones. It is also fantastic in helping boost hormones, fertility, increase energy and more!

With Valentine’s Day just one month away I really wanted to perfect a decadent chocolate recipe to share with you all. Enjoy x

Ingredients

  • 1 Hass avocado
  • ¾ cup dairy-free dark chocolate chips (I use Enjoy life)
  • A pinch of Himalayan sea salt
  • Maca powder (to roll balls in)

Instructions

  1. With a potato masher, mash one avocado until smooth and lump-free
  2. Melt chocolate chips in a double broiler
  3. Pour melted chocolate into the bowl with the avocado and mix until well combined
  4. Place the mixture into the fridge to set for 30 minutes. Once th e mixture has firmed up, remove from fridge and make the truffles by rolling a tablespoon at a time into a 1-inch ball.
  5. Fill a shallow bowl with maca powder and roll each truffle until coated. Roll some truffles in the maca powder and some simply sprinkle a few Himalayan sea salt crystals on each truffle. Store in the fridge until ready to serve.

Dairy-Free, Gluten-Free

Yields: 8-10

As a child Brussels sprouts was one of those vegetables that I cringed even at the thought of eating them.  They have become one of my favourite adult vegetables (when in season of course).  Brussels sprouts are a great source of iron and potassium (important for bone health) and offer other benefits that can boost your overall health. Butternut Squash is a staple in my household in the fall and winters months.  It delivers an ample dose of dietary fibre as well as potassium and vitamin B6 (essential for the proper functioning of  both the nervous and immune systems). I try my best to incorporate vegetables, herbs and spices that boost the immune system during the fall and winter months to protect us from the common cold.

I adore the combination of ingredients here with all the flavours of winter. This dish is not only low-maintenance but it makes a beautiful presentation too – it was a wonderful holiday side dish that made a great addition to our Christmas menu.

Enjoy xx

Ingredients

  • 4 cups Brussels sprouts (halved)
  • 1 medium size butternut squash (peeled and cut into chunks)
  • 1/2 cup unsweetened dried cranberries
  • 1/3 cup pecan halves
  • 3 tbsp olive oil
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 1 tbsp dried oregano

Instructions

  1. Preheat oven to 400 degrees Fahrenheit (Roast). Place the butternut squash chunks in a large bowl and toss with olive oil, salt, pepper and oregano. Place the Brussels sprouts halves into another large bowl and toss with olive oil, salt and pepper. Toss with your hands to distribute the oil evenly.
  2. Place the butternut squash on one baking sheet lined with parchment paper.  Place the Brussels sprouts on another baking sheet lined with parchment paper (tip: place the Brussels sprouts cut side down so they caramelize much more evenly).
  3. Roast the vegetables for 25-30 minutes, flipping them gently 1 to 2 times.
  4. Place the pecan halves in a pan and toast for 5-7 minutes until golden.
  5. Gently place the roasted vegetables in a large serving bowl or platter. Drizzle olive oil and toss the vegetables gently until they are lightly dressed. Serve warm.

The stomach flu has been traveling in my house for the last week or so (yikes!). Parents warned me that once my little one started nursery school she would bring home gifts other than her cute art work LOL. I do have a protocol to boost her immune system, using different herbs and supplements, at various times throughout the year however sometimes it just can’t be avoided. With that being said, the weekend past and I was not feeling my best so Savannah and I stayed home and hung out around the house.  We woke up Monday morning and I did not have much in the fridge to whip up for breakfast. I saw the very few ingredients that I did have and decided to make a batch of these banana pumpkin breakfast muffins. Savannah and I sipped our camomile tea, had these delicious warm muffins on the couch while watching Dora. It is these small moments that I know I will cherish forever.

I was overwhelmed with the comments and requests for me to post the recipe I created on the fly. I hope you enjoy them as much as Savannah and I did (the batch lasted less than two days!).

 

Gluten-free, Dairy-free, Refined sugar-free

Yields: 12 muffins

 

Ingredients

2 ripe bananas

3/4 cup pumpkin puree, canned

1 egg

1/4 cup coconut yogurt (dairy free)

1 1/2 cups 1-to-1 baking flour (Bobs Red Mill, gluten free)

1 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon baking soda

1/4 cup raw honey or maple syrup

1 tablespoon raw unsalted pumpkin seeds (topping)

Instructions

  1. In a large bowl mash the bananas, add sweetener of choice (honey or maple syrup) then add pumpkin puree and mix well using a hand mixer).
  2. Mix in egg, cinnamon, salt and baking soda. Then add in flour.
  3. Spoon evenly into a 12 muffin tin greased with coconut oil. Sprinkle raw pumpkin seeds on top.
  4. Bake at 425 for 5 minutes then reduce heat to 375 and bake for an additional 20 minutes. Baking your muffins at a high temperature for 5 minutes allows them to rise and gives them a beautiful plump appearance.