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Showing posts from March, 2018

Springtime Snow

After a huge dump of snow last weekend, we have been seeing the weather warm up here this week; it’s finally reaching positive temperatures again! The family and I have been taking advantage of this warm weather and getting out in the snow before it all melts away, which will be bitter sweet, because as much as I love the springtime, this much snow melting all at once will mean a big muddy mess in our yard. So for now, we are enjoying the snow that we have, as it is. 




We are fortunate enough to live right next to a park with a hill which means we are walking distance to afternoons of tobogganing. My youngest, who for whatever reason I thought would not enjoy sledding (maybe because for the first three months of winter she hated being in the snow), actually loves sliding down the hill and playing with the kids in the snow. My preschooler also enjoys sledding and I’m sure if it were up to the girls, they would stay there all day. 




This afternoon, our neighbours asked to bring the girls to…

The Home Baked Vegan

As I’m sure you could have guessed by now, I love baking. I frequently pick up new hobbies, and often drop them just as quick. I am certain that I will pick many of these hobbies up again as the kids get older, but making jewellery for example, is not sustainable hobby when you have little fingers picking up every tiny piece they can get their hands on. Baking on the other hand, is something that I have and will always enjoy doing, and best of all, it’s something I can enjoy doing with the kids too! The girls enjoy mixing ingredients and bringing supplies to and from the pantry, and we all love the final results of tasty goodness straight out of the oven! 




That being said, while some of you may be following me for my recipes, I know many of you are following me for my stories. After some consideration, I have resolved to separate my Lifestyle blog from my recipes, so you can get all the fun updates here as usual, and if you’d like to get my recipes too, be sure to subscribe to The Home…

Chocolate Quinoa Date Bars

I have seen Date Dars pop up in my Pinterest feed for years now, but I never owned a food processor or blender powerful enough to make them. Until now! I was gifted a VitaMix blender for Christmas (thank-you to my amazingly wonderful husband), and I have been testing it's power, making things like peanut butter, sauces and smoothies - and most recently: Date Bars!




These bars were surprisingly easy to make, and a great treat to keep on hand for when my sweet tooth starts sending out it's requests for chocolate...Which happens often, because chocolate is delicious. I ate way too many bars the night I made these, and resolved to ration my date bars to one a day. Keep these bars wrapped up in a sealed container in the fridge, and they should stay fresh for at least a week - the real trouble will be keeping them uneaten for that long!
Here is my recipe for Chocolate Quinoa Date Bars:




Ingredients:
3 Cups Pitted Dates 3/4 Cup Water 1 Tbsp Cocoa Powder 1 3/4 Cups Quinoa (optional: toa…

Bursting Berry Blueberry Muffins

I came up with this recipe one morning at breakfast when I was looking for a way to use up some blueberries in the fridge. When I took them out of the oven, I was pleasantly surprised at how amazing they looked and tasted. The blueberries were bursting in the muffins, and the muffins were so juicy and full of flavor when bit into. 




Here is my recipe for Bursting Berry Blueberry Muffins:




Ingredients:
1/4 Cup Vegetable Oil 1 Banana 3/4 Cup Nut Milk 1/4 Cup Maple Syrup 1 1/2 Cup Whole Wheat Flour  1 1/2 tsp Baking Powder 1 Cup Fresh Blueberries
Instructions:
Preheat oven to 350'
In a high speed blender, or mixing bowl, mix together the oil, banana, nut milk, and maple syrup. 
Add the flour and baking powder and mix until just combined. 
Fold in the blueberries.
Pour into miniature muffin tins, and bake for 17 minutes (or approximately 23 minutes for regular sized muffins).
Let cool, and enjoy!




Coconut Cake Cookies

This past weekend, my husband asked me if it was possible to make oatmeal cookies without butter or sugar, so naturally, I accepted the challenge, and came up with these delicious oatmeal coconut cookies. 




These Coconut Cake Cookies are so delicious and didn't even make it through an afternoon at our house. They are a cross between a cookie and a cupcake - without all the added sugar - and because of all the coconut goodness, are even reminiscent of coconut macaroons. 
Here is my recipe for Coconut Cake Cookies:




Ingredients:
1/3 Cup Apple Sauce 1/2 Cup Finely Chopped Dates 1 Tbsp Ground Flax 3 Tbsp Water 1 Tbsp Coconut Oil 3/4 Cup Shredded Coconut 1 Cup Quick Oats 3/4 Cup Whole Wheat Flour 1 1/2 tsp Baking Soda 1/2 Cup Coconut Milk
Instructions:
Preheat oven to 350'
In a small bowl, mix together ground flax and water. Let stand for 5 minutes. 
In a large mixing bowl, mix together apple sauce, dates, coconut oil, and the flax/water mixture. 
Mix in the shredded coconut, coconut m…

Edible Cookie Dough

Lately, I have been seeing the trend of ‘Dessert Hummus’ and while I was intrigued, I was also quite skeptical. When I imagine hummus, I imagine garlic and pita bread, and I couldn’t imagine it tasting any good full of chocolate. Recently, I gave in to my intrigue, and decided to try it, and once I put my preconceived view of hummus aside, and tried it with an open mind, I was quite impressed. This is a game changer!
I made chocolate Chip Cookie Dough Hummus, which is basically edible cookie dough made with chickpeas instead of flour and egg. Having a pretty big sweet-tooth, I thought it tasted great by the spoonful. My husband tried it with potato chips and decided that it was the perfect balance of sweet and salty - maybe I’ll add some crunched up pretzels next time! I would love to say that this is a healthy way to make edible cookie dough, but let’s be honest, it’s still full of sugar - but at least this way you get the added protein and nutrient benefit of chickpeas and peanut but…