The Healthy Oatmeal Chocolate Chip Cookie (Dairy Free)

These guys are packed with ingredients to keep you satisfied until your next meal. They are a great snack as they contain healthy fats, protein, and carbohydrates from all the nutrient dense ingredients. The unrefined sugar and high fibre content will not spike your blood glucose, but rather leave you satisfied and fulfilled! These cookies are definitely allowed for breakfast 😉 


Ingredients (Makes ~18 cookies):

  • ½ cup rye flour
  • 1 cup oats
  • ¾ cup unsweetened shredded coconut
  • ¼ cup coconut oil, melted to liquid.
  • 2 tsp vanilla
  • ½ tsp ground sea salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup nut butter, softened (almond butter is what I used)
  • 3 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 1 tbsp maple sugar (or omit for more coconut sugar)
  • 3 tbsp unsweetened vanilla Silk Cashew Milk
  • 1 egg + 2 egg whites (omit for flax eggs if you would like these to be vegan)
  • 1/3 cup dark chocolate chips (at least 70%)
  • Sprinkle the tops with maple sugar before baking.


  1. Preheat the oven to 350F.
  2. Mix all the dry ingredients together in a large bowl.
  3. Add wet ingredients one at a time with regular mixing.
  4. Form batter into small cookie sizes and place on a baking sheet lined with parchment paper.
  5. Sprinkle the tops of eat cookie with maple sugar or coconut sugar before baking.
  6. Bake for ~15 minutes until the bottom has become slightly browned.
  7. Enjoy 🙂

Puffed Quinoa Chocolate Protein Bites

Puffed Quinoa Protein Bites

Ingredients (~15 protein balls):

  •  44g (1 1/2 scoops) Genuine Health’s Vanilla Vegan Protein Powder
  • 16g (1/2 scoop) Genuine Health’s Chocolate Vegan Protein Powder
    ** You could use all of the same flavour – all vanilla or chocolate here. I just ran out of chocolate! Just make sure that you use a total of 2 scoops protein powder.**
  • 1 1/2 tsp of cocoa powder
  • 2 tbsp unsweetened shredded coconut
  • 1/4 cup natural almond butter
  • 1 1/2 cup almond milk
  • ~13 pitted dates, microwave with a little water (~2tbsp) to soften and mash until smooth consistency
  • 3/4 cup puffed quinoa (found at bulk barn)
  • 1/3 cup oats (I used Hilray Oats)
  • 1 tbsp (heeping) of natural peanut butter
  • 1/2 tsp honey
  • Pinch of ground sea salt
  • 1 tsp vanilla extract

In one large mixing bowl, combine and mix all ingredients thoroughly. Add dark chocolate chips at the end if desired. Roll into balls (drizzle with dark chocolate if desired) and store in the refrigerator until consumption.

Enjoy 🙂

Nutrition Facts (per 1 ball): 90 cals, 3g fat, 9g carbohydrates, 5g protein

Puffed Quinoa Bites 2.jpg

Spicy Root Veg French Fries

Spicy Root Veg Fries

This is an AWESOME side to have with dinner. They also have a spicy bite to them 😉

Fry Ingredients (Serves 3-4 people as a side dish):
4 parsnips
1 small sweet potato
1 small white sweet potato
1/2 beet
2 large carrots
2 tbsp olive oil
1 tsp crushed ground pepper
1/4 tsp cayenne
1 tsp paprika
1 tsp garlic powder

1. Preheat oven to 425F
2. Thoroughly wash and cut the vegetables in long strips (like french fries).
3. Put on a microwave safe plate and put in the microwave for 2 minutes to pre-cook.
4. On a cookie sheet, apply parchment paper and spread the vegetable fries evenly on the sheet.
5. Drizzle the olive oil and sprinkle the spices evenly over the fries.
6. Put in the oven for ~30-35 minutes. Rotate/mix at least twice while cooking.

1/2 cup greek yogurt
1 1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp lime juice
1 1/2 tsp maple syrup

Mix all ingredients together. Store in fridge until ready to eat.

Sprouted Quinoa Salad ft. Broccoli, Maple Glazed Nuts, Edamame, ETC!

Quinoa Salad - Broccoli

I freaking love quinoa! Have you been able to tell throughout my blog posts?

I tossed this salad together to have as a side with dinner this past week.

Ingredients (serves ~8):
1 cup uncooked sprouted quinoa, cook according to package directions.
1 cup broccoli, chopped finely, steam in a covered container in the microwave with 2 tbsp water.
1/2 cup edamame beans, from frozen (will thaw in the salad during preparation)
3 green onions, diced/chopped
1/3 cup feta cheese, crumbled
1/3 cup raisins
1/2 cup Maple Glazed Pecans (directions below)
Homemade Dijon Balsamic Dressing to taste. (directions below)

Maple Glazed Pecans:
You will need:
1/2 cup pecans
3 tbsp maple syrup
Directions: In a small pan put 1/2 cup pecans and pour 3 tbsp maple syrup evenly on them — to coat the nuts. Put the burner on medium heat. When the maple syrup begins to bubble, turn the burner off. Allow the nuts to sit for 5 minutes. Then, remove the nuts from the pan and allow them to dry with the maple syrup coating on parchment paper.

(Mix in a separate bowl — add to salad to taste)
2 tbsp honey
1 tbsp dijon
1 tbsp olive oil
1 tsp lemon

Cocoa Almond Bars


Mmmmm I don’t know about you but anything chocolate is my weakness. These brownie-inspired granola bars definitely hit the spot when I have chocolate cravings.

Combine in a bowl and mix:
1/2 cup of mashed dates (Microwave with ~2 tbsp of water for 40 seconds to soften for easier mashing).
2 cups rolled oats
1/4 cup coconut oil, melted
1/4 cup almond butter
1 tsp vanilla extract
1 tbsp cocoa powder
1/2 tsp nutmeg
1/4 cup maple syrup
1/4 cup almonds, crushed

Bake at 370F for ~23 minutes!
Optional: Melt dark chocolate chips and spread on top after cooled  🙂