Sunday, 26 February 2017

Peanut Butter Chocolate Avocado Bites

Very few people will deny the magical relationship between chocolate and peanut butter, amiright? Though perhaps not as iconic as PB&J, your really can't go wrong with this combo. I made these bites for national peanut butter day, and they were so good that let's just say the celebration did not extend to the next day πŸ˜†  (You may want to double or triple the recipe)

Low sugar, healthy fats from avocado, antioxidants from the cocoa, gluten free and FODMAP friendly (at 1/4 of the recipe), you really can't go wrong with these! The course salt on top is optional, but it really elevates the flavour and I fully and utterly recommend it.

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Peanut Butter Chocolate Avocado Bites

1 avocado
2 Tbsp. pure chocolate cocoa
3 Tbsp. confectioner's sugar
1 cup corn flake cereal
Course salt (optional, but adds flavour contrast and looks pretty)

Mash avocado well. Add in cocoa, sugar and peanut butter. Mix well. Combine cereal. Wet hands to form balls and sprinkle with coarse salt. Freeze for at least 1/2 an hour before enjoying.

Wednesday, 15 February 2017

Banana Chocolate Chip Oatmeal Cake

I have a bit of a love-hate relationship with banana cake: On the one hand, it's an awesome way to use over-ripened bananas, but on the other hand it's cake masquerading as a health food ("Eat me! I'm made with fruit!"). Plus, some of my family are convinced they don't like anything with baked bananas (fresh are fine), so anytime I make this I get some comments. (They always end up eating the cake, they just need to voice their opinions first)

What I've come up with is a recipe with low added sugar and fat, plus I've added oats and used whole wheat flour for some extra fibre. I won't kid you and say this is the same as eating a fresh banana (it most definitely is NOT), but we all need some cake in our lives, and this one is GOOD! Serve it warm for dessert (for some gooey chocolate chip action), or with peanut butter or plain Greek yogurt for a delicious start to the day 😊

Do you have any foods your family eats but put up a fuss beforehand? Comment below!

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Banana Oatmeal Chocolate Chip Cake

Yields: 8-10 slices


1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup oats
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/8 cup oil
1/2 tsp vanilla
2 eggs
1/2 cup sugar
1/4 cup applesauce
1-2 ripe bananas mashed (or as many as need to be used up 😊)
1/2 cup chocolate chips

Preheat oven to 350℉. Combine all dry ingredients. Beat eggs, sugar, applesauce, vanilla and oil. Add in mashed bananas. Stir in dry ingredients. Add chocolate chips. Pour mixture into loaf pan and bake for 45-50 minutes.
*Pro tip! When cool, slice and place in individual freezer bags and freeze to be enjoyed later 

Monday, 6 February 2017

Chickpea Lentil Veggie Soup

I've always been told that making soup is "intuitive" and "you can't mess it up". But I've never actually made soup.  So when I decided to make up a batch of lentil soup this week for my mom who wasn't feeling well (we all know soup cures all that ails ya), I had to find a recipe.

I'm pretty good at not following recipes, so when it turned out I barely had any lentils and didn't want to risk using ingredients family members don't eat, I discovered just how intuitive cooking soup really is. Here's the recipe I ended up making, but you really can't mess this up! Add what you have on hand, omit what you please, and make it yours 😊

Are you a recipe follower or adapter? Comment below!

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Chickpea Lentil Veggie Soup

Yields: 8 cups


1/2 cup dry lentils
1/2 cup dry wheat berries
1 cup canned chickpeas
2 carrots sliced into rounds
1-2 celery stalks sliced
Salt & pepper to taste
1 tsp parsley flakes
8 cups water

Add all ingredients to a pot. Allow soup to boil, and then simmer for at least 1/2 an hour before serving.