Thursday, June 7, 2018

Coconut Cashew Chocolate Chip Muffins

This recipe is grain, gluten, dairy free.. and it's also perfect. 
I freaking love these muffins. 
I mean, they have chocolate chips in them so it's pretty hard to go wrong!

I'm currently trying to transition my diet into being gluten free again. Sadly, I think I'm starting to develop an intolerance to that beautiful protein. The two years I just spent on the SAIT campus attending culinary school, my diet ended up being totally haywire. I choose to eat food because I want to learn; and tasting is learning for me. But then my digestive issues started coming back (mostly constant bloating and tummy aches) combined with my constant crave for sugar due to being exhausted and undernourished, I'm so happy to be eating my preferred way again :) Now that I've finally graduated (YAY ME!), I'm hoping to slowly go back to my grain & gluten free days. 

I've mentioned this lots on the blog and on my instagram before ,but I really do feel my best when I eat fewer carbs, and eat a lot of healthy fats and protein. So for that reason, I like having snacks like this one handy for my busy work schedule.

This recipe is good for people who are just starting out eating grain/gluten free. I find that coconut is a bit finicky to bake with, but this recipe is super easy and turns out lovely. It's also not SUPER coconuty which I like because sometimes I find coconut flour can be a bit overpowering. 

Coconut Cashew Chocolate Chip Muffins


1/4 C cashew butter (I used homemade, but you can also substitute almond or peanut butter)
2 tbsp coconut oil
1/2 C coconut sugar
1 tbsp vanilla extract
2 eggs 
1 C cashew milk
1/2 C coconut flour
1/3 C dark chocolate chips


Preheat oven to 350°

Line a muffin tray with 12 liners and lightly line each up with cooking spray (I use coconut oil spray to avoid nasty refined vegetable oil).

Combine cashew butter, coconut oil, coconut sugar, and vanilla into your mixer and mix well. Slowly add eggs one at a time while continuing to mix. Then pour in cashew milk, and once combined, mix in the coconut flour.

Once the coconut flour is incorporated, stop mixing and fold in the chocolate chips by hand.

Fill muffin liners about half way and bake for about 18-19 minutes or until a toothpick comes out clean. 

Sunday, March 11, 2018

Deconstructed Egg Roll

The only reason I made this deconstructed egg roll dish is straight up because I was lazy, wanted a meal full of vegetables and knew this would be easy to prepare after a long day of work. Which is exactly what it ended up being! 

It's a super easy meal to make when you're busy but want to fill up on vegetables and lean protein. Plus, the ingredients are super cheap. Bonus.

I adapted this recipe from and made it my own by adding the fish sauce and tweaking a few other things. If you've never used fish sauce before, it smells like total shit but tastes so good because it adds umami to the dish. Omit the fish sauce and substitute tofu to make this meal vegan.

Deconstructed Egg Roll


1 tbsp toasted sesame oil
1 yellow onion, julienned
4 carrots, julienned
4 celery sticks, cut thin, on a bias (also known as asian cut)
1 small head cabbage (about 1.5 lbs), shredded
2 C shiitake mushrooms (can use another kind of mushroom if desired)
4 tbsp tamari
2 tbsp fish sauce
pinch sea salt & back pepper
green onion and toasted sesame seeds for garnish
6 eggs


Heat sesame oil over medium-high heat in large deep skillet. 

Saute onion, carrots and celery until they start to soften and turn light brown. 

Add in the shredded cabbage, mushrooms, tamari and fish sauce. Lower heat, cover, and stir every few minutes until cabbage is soft (about 10 minutes).

Season with salt and pepper.

If making an egg scramble: Push the vegetables to a side and create a "well" in the center. Add eggs and mix together with the vegetables until cooked. 
If using poached eggs: Bring a large pot of water to a boil and add vinegar, but just enough to slightly taste the vinegar in the water. Reduce to a simmer and slowly drop in the eggs. Cook about 4-5 minutes for a medium egg yolk. Using a slotted spoon, remove eggs and dry off on a plate lined with paper towel. Add on top of vegetables.

Garnish with green onion and sesame seeds.

Serves 6

Tuesday, March 6, 2018

Rosemary Lemon Candied Cashews

Omfg I love cashews. 
They're so expensive, but soooo good. 
When I was volunteering in Kenya, I bought so many cashews and macadamia nuts because I needed to take advantage of them while they were so cheap! A 200g bag was about 2000 Kenyan Shillings, which is basically $2.50 CAD. WHAT?! So I went nuts (didn't even intend that pun I swear) and bought as much as I could. 

Candied nuts are just a great snack to have around. I often neglect to eat while I'm working (professional kitchens are SO busy!) so I like to have these around to snack on to help keep my blood sugar regulated.

This recipe is one of my favourites I've made so far because its PACKED with umami! Sweet yet also savoury, and overall just pleasant to taste. Rosemary and lemon are such a great and traditional marriage of flavours that my palate is so happy to indulge in whenever I give it the chance. I hope you love snacking on these nuts as much as I do! 

Rosemary Lemon Candied Cashews


2 C raw cashews
1 tbsp olive oil
3 tbsp honey (or try maple syrup. It's seriously delicious!)
1/2 + 1/4 tsp himalayan sea salt (divided)
1/2 tsp course black pepper
2 tbsp fresh rosemary, finely chopped


Preheat oven to 350°

In a small pan, lightly warm the oil and honey. This just makes it easier to disperse throughout the nut mixture. If you're using maple syrup, skip this step.

Combine all ingredients in a bowl (excluding the 1/4 tsp salt) and mix together well. 

Line a baking sheet with parchment paper and evenly spread the nuts.

Bake for about 10-14 minutes or until lightly golden brown. Make sure to stir half way through roasting!

Remove from oven and immediately sprinkle on remaining sea salt and stir again.

Let cool fully and break apart the chunks before transferring to an airtight container. 

Enjoy! xo

Sunday, March 4, 2018

Chocolate Chip Energy/Recovery Balls

Whether you're going on a hike, bike ride, or spending a day shredding the snow on mountain tops, this ball will deliver energy to your muscles and brain and also help support muscle recovery. It also supports the digestive system as they are a good source of insoluble and soluble fibre.  Each ingredient has a reason for being used and to me, this is how all recipes should be created: with health and purpose in mind.

Here's a breakdown of why I chose these ingredients because knowledge is power!

Medjool Dates: High in minerals such as iron which is a component in red blood cells, and helps determine the balance of oxygen in the blood. Also high in electrolytes such as the mineral potassium which controls heart rate and blood pressure.

Hempseeds: Holy shit, how do I keep this simple and to the point? Hemp is a great source of omega 3 fatty acids which reduce inflammation and is food for your brain, helping to improve cognitive function. Also high in minerals, just 3 tablespoons meets 50% of the suggested daily value of magnesium and phosphorus, 25% DV for zinc, and 15% DV for iron. Also high in both fiber and protein, it was a no brainer (no pun intended) to add hemp seeds to the recipe. 

Rolled Oats: Complex carbohydrates that slowly digest, and provides glucose to the brain and muscles to utilize as energy. Also high in fibre.

Flax and Chia seeds: These 2 super seeds truly deserve their own paragraphs, however for the sake of not boring everyone (and taking into consideration my laziness), I'll sum just up what their purpose is in this recipe. Both high in Omega 3 fatty acids, and contain insoluble and soluble fiber which helps regulate bowel movements and cleans the intestinal tract. Chia seeds specifically are a great source of protein, amino acids, and antioxidants too.

Coconut: High in healthy fats which keep your blood sugar levels contained at a sustainable level, and is brain food because of the medium chain triglycerides.

Nut butter: In this case I used homemade cashew butter, however nut butters are a great source of protein and fat. Keeps your tummy full longer, and delivers energy to you muscles.

Cinnamon: Good source of chromium, which helps stabilize blood sugar levels.

Himalayan Salt: Provides trace minerals to the body thus reducing muscle cramps and providing electrolytes. 

Your brain uses this fat as energy, which results in better thinking and overall brain function. Helps with digestive function and healing the gut. 

Chocolate chips: Chocolate makes you feel loved. And love makes you happy.

** If you don't have both chia or flax seeds, you can substitute by using either 1/2 C flax or chia
*** If you don't have MCT oil, just use coconut oil instead. If you don't have coconut oil, I'd substitute with a cold pressed oil such as avocado, flax or hemp.

Chocolate Chip Energy/Recovery Balls


7-8 soft medjool dates, pits removed (if they're not soft, quickly soak them in hot water for 5 minutes, then drain well to ensure there is little to no added moisture to the recipe)
1/2 C hempseeds
1/2 C rolled oats
1/4 C flax seeds
1/4 C chia seeds
2/3 C toasted coconut (doesn't have to be toasted, but I highly recommend to add more depth to the flavour profile of these energy balls)
1/2 C nut butter (I used cashew butter, but almond or peanut would be delish too!)
heavy pinch himalayan sea salt
1/8 tsp cardamom
1/8 tsp cinnamon
1 tbsp MCT oil
1/3 C mini chocolate chips
1 tbsp honey** if needed for consistency 

3 scoops (15000mg L-Glutamine powder)


Make a date paste by putting the dates in a food processor and letting it form into a smooth paste. then add other ingredients in the order they are listed. Blend until the mixture is crumbly but mixed together well. You want all of the ingredients to be incorporated together so that each bite has all of the intended ingredients and flavours.

Place processing bowl into the refrigerator for 20-30 minutes. This helps when you're forming the balls so that they're not crumbling everywhere, making a mess, and thus, pissing you off in the process. 

Once cooled, form into balls, whichever size you prefer. I like taking a cookie dough scoop and roll from there.

Store in fridge to retain freshness.

Tuesday, October 17, 2017

Lemon Poppyseed Muffins

Lemon poppy seed muffins are nothing new or creative to the culinary world, but these classic muffins have always been a total fave of mine, so I wanted to put my own Wholistic Foodie Approved recipe up on the blog for all my friends to enjoy. I adapted this recipe from The Roasted Root, but as always when I adapt recipes, I made the recipe a little bit my own in the process of putting the ingredients together by tweaking a few things. 

Happy baking!


2 C almond flour
1/2 C tapioca flour
3 tbsp coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 C coconut milk
3 lemons, zested
1/3 C lemon juice (can add an extra tbsp if desired)
3 eggs, whisked
1/3 C + 2 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp poppy seeds (try using chia seeds instead to boost up the fibre and add omega-3s!)


Preheat oven to 350°, line a muffin tray with 12 liners

In a large bowl, mix together the flours, baking soda, baking powder and sea salt.

In a separate bowl, mix together the rest of the ingredients (except the poppy seeds).

Combine the wet with the dry ingredients, and sprinkle in the poppy (or chia) seeds.

Pour into muffin tin and only fill 3/4 of the way up. Garnish with fresh berries (I used raspberries and they were amazing!)

Bake for 23 minutes or until a toothpick comes out clean. Transfer to a cooling rack and eat up later!
They keep well in the freezer to save some for later 

Zucchini Chocolate Chip Cookies

I freaking love zucchini in all forms. Adding it to cookies? Even better.

I love having low sugar snacks that are packed with protein and fibre on my busy days, so having cookies like these around make my busy days just that much better and keeps me more prepared

You can even turn this recipe into a DOUBLE chocolate chip recipe if you want! 


2 C almond flour
1 tbsp coconut flour
3 tbsp coconut sugar
1/2 tsp salt 
1/2 tsp baking soda
1/2 tsp baking powder
1 small-medium zucchini
2 eggs
1/4 C coconut oil, melted
1 tbsp maple syrup
1/3 C chocolate chips

3 tbsp cocoa powder, if making double chocolate cookies


Preheat oven to 325°

Mix dry ingredients together in large bowl (add the cocoa powder now if using)

Finely grate zucchini with a cheese grater. Transfer to a clean tea towel and ring out all of the moisture. 

Whisk the eggs, and combine the coconut oil and maple syrup in a bowl. Fold in the zucchini.

Combine wet ingredients to the dry, then fold in chocolate chips. This mixture will be more wet than a typical cookie recipe.

Using a cookie scoop (or a heaping tablespoon), scoop dough onto a baking sheet lined with parchment paper. Bake for 12-14 minutes. 

Let cool and snack away!

Tuesday, May 9, 2017

Nutty Flaxseed Chocolate Chip Muffins

These muffins have zero added sugar besides the chocolate chips and the naturally occurring sugar in the bananas. Perfect for a snack at work or school, or after a workout!

Nutty Flaxseed Chocolate Chip Muffins


1 C cashew meal
3/4 C almond meal 
1/4 C flaxseeds, ground
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp himalayan salt
2 medium really ripe bananas
1 egg, beaten
1 tbsp melted coconut oil (or butter)
1 tbsp apple cider vinegar
2 tsp vanilla
2 tbsp almond milk
1/3 C mini chocolate chips

**note: I adapted this recipe from ambitious
The original recipe called for 1 3/4 C almond meal, however I love cashews so wanted to use them instead! Feel free to substitute with another nut flour.


Preheat oven to 3 fiddy (sorry- I've been listening to gangsta rap all day, that's 350°)

In a medium bowl, combine dry ingredients and mix together. In a separate bowl, combine wet ingredients and mix together until smooth. 

Add dry ingredients together and mix until just combined. Fold in chocolate chips.

Fill a greased muffin pan with batter about 3/4 full and bake for 25 minutes or until a toothpick comes out clean! Makes 8 muffins.

Store in airtight container in fridge.