Fancy Chocolate covered cookie dough balls


This is a wonderful dessert to add to your Christmas platters. This recipe is a fancy version of my no measure raw cookie dough recipe. You will enjoy and get compliments. The chocolate covered cookie dough will remind you of peanut butter balls. It is worth the effort and kids can help. My daughter has fun dipping the balls and sprinkling the toppings and the mess it easy to clean up.


2 big scoops of honey
3 big scoops of peanut butter or other nut butter
3 big scoops of coconut oil
2 big scoops of butter
1 little scoop of coconut sugar
2 big scoops of sunflower seeds
1 scoop of coconut
2 cups oatmeal
Pinch of salt
Mini chocolate chips
Blend the honey, peanut butter, coconut oil, butter, vanilla and sugar until creamy. Grind and add the oatmeal and sunflower seeds. Also mix in coconut, salt and mini chocolate chips.
Place dough in the fridge for 10 or 20 minutes. After, roll into 1 inch balls and place in the freezer until you are ready to dip them into chocolate.
A double batch makes about 100 balls and a single batch makes about 50 balls.
Look at the sugar content. If I know how I would highlight it.
100g Camino 100% cacao unsweetened
100g Camino 56% cacao semi-sweet
Or leftover chocolate that you want to use up but mixing with 100% chocolate will reduce the sugar.
Hemp hearts
I have a double boiler from pampered chef that fits on any pot but melt the chocolate in the microwave if you want.
Melt chocolate slowly in your double boiler with stirring a lot.
Line a big baking sheet with parchment paper.
Dip dough balls with a fork and let the chocolate drip off a little and place on parchment paper, the chocolate dries fast so sprinkle with toppings soon after.
Place toppings on chocolate balls. My favourite toppings are hemp hearts and coconut.
Store in fridge or freezer.
Chocolate Bark Recipe
(Make this recipe with your leftover melted chocolate)
Almonds or seed of choice
If you are bringing this to a party why not add marshmallows and pretzels. Get creative.
Roast almonds on parchment paper lined baking sheet at 350 for about 7 minutes. Let cool for at least 10 minutes.
With the leftover chocolate cover the almonds and/or other ingredient that you may be craving in your bark.
Sprinkle the rest of the topping over to finish them off.
Place in the fridge for the chocolate to harden then break into pieces.
Store in fridge.
I am totally new to computers and photography so please excuse my imperfectness. I am not a perfectionist and often forget about the details.
I use my blackberry phone as my camera and I am learning much about lighting and such. I am doing this out of passion and go at my own pace. So far I am enjoying sharing my ideas and I have many more. I cant wait to find the time. Thanks for reading! Enjoy every minute of life!

Awesome Healthy Brownies

It sounds weird but it’s totally awesome and worth trying it out to prove it taste totally normal.  I love making desserts that I can have seconds and eat without feeling guilty. Lowering the sugar content is the first place to start. Feel free to substitute some of the ingredients, thats the fun of it, making it the way that suits you. I have a feeling that these brownies will be famous once people try them!


1 3/4 cup cooked pureed green lentils
1 cup pureed pumpkin
2 eggs ( flax egg or chia egg ) 2 Tbsp ground flax or chia with 6 Tbsp of water
1/2 cup coconut sugar or another sugar

2 Tbps maple syrup
1/4 cup melted coconut
1 tsp Vanilla
2 Tbsp arrowroot flour or tapioca flour
2 Tbsp coconut flour or flour of your
Pinch of salt

1/4 tsp baking powder
3/4 cup cacao powder (raw cocoa) or cocoa powder ( I mix them together)
1 cup chopped walnuts or pecans
3/4 cup chocolate chips
Preheat oven to 350. Parchment paper a 9X11 pan.
Follow instructions on the lentil package. Puree the lentils and split the batch in half which will give about 1 3/4 cups. In a large bowl, prepare the flax or chia egg and let sit for 5 minutes. Blend in the sugar, maple syrup, oil, vanilla, pumpkin and lentils. Mix in the dry ingredients, then fold in half the walnuts and chocolate chips. Pour batter in the pan and top with the rest of the nuts and chocolate chips.
Bake for about 32 minutes, until a tooth pick come out almost clean. It is very important to cool the brownies completely in the fridge. The inside of the brownies are very gooey when warm and set when cooled.
Someone told me you can bring your old Halloween pumpkins to Wild at Heart and they feed some animals. It’s a nice idea!

Maple seeds and nuts

This is the quickest snack or treat to make when headed out the door and realize “shit” I should bring something. I have you covered, this will make people think you went out of your way and really it took you an easy 10 minutes. Nothing against making energyballs but the tedious task of rolling sometimes gets to me. Plus there is only one bowl and spoon to wash. It makes a great vegetarian alternative to breakfast and tops well on many dishes or muffins. Organic pumpkin seeds are twice the price so I occasionally splurge. Bulk barn is more affordable. I buy most of my nuts at Costco. Maple seeds and nuts are also an alternative to candy.

Maple syrup
If you want another spice
Raw shelled Pumpkin seeds or Pecans. Other nuts work too.
Preheat oven to 350
Line a baking sheet with parchment paper
Wet seeds or nuts in a bowl with maple syrup and sprinkle cinnamon and or spice. I sometimes let them marinade.
Roast pumpkin seeds till some start browning about 6-7 minutes. Take out of oven and stir a little, it’s easier to eat when they are clumped together. They are so hot that they continue to cook so if you want to move the parchment paper to a cool spot to stop them cooking or let them hang out on the pan to cook a little more.
OK we should go over shelled pumpkin seeds. I find boiling them first helps the chewing process but I still find them to hard to chew.
I hope you had a nice Halloween and you enjoyed some pumpkin seeds. I moved so it was a little overwhelming. I finally have unlimited internet so all I need is time to sit.
I’m wishing everyone health and happiness!

Roasted Spaghetti Squash

Spaghetti squash is a great alternative for replacing pasta. At first I mixed it half pasta, half spaghetti squash so my kids could get used to it. It took them a couple of times before they really enjoyed it.The Walden day care has an awesome farmers market every Thursday, the staff there are always helpful and they make samples so people can try an unusual fruit or vegetable. That’s wear I first discovered romanesco cauliflower, that’s the alien broccoli picture I have on my title. Yesterday they were sampling Roasted spaghetti squash and I thought that was pretty cool because I was sending out this post today.

You need the biggest sharpest knife you own because it’s very hard. Little squash are easier.
Wash and cut length wise, scoop out the seeds and rub coconut oil in it. Sprinkle with salt and pepper or any other spices you like. This time I tried garlicky dill topper by Epicure.
Preheat oven to 375 and roast for 30 to 40 minutes. Cook both halves upside down. It’s ready when it’s soft and you can scrape it out easily.
So if you’ve decided to replace pasta, just top it with your regular pasta sauce, or have it as a side dish as one of your veggies. Enjoy.

Chocolate zucchini waffles

The secret to good waffles is always using pure vanilla and to beat the egg whites. I’ve been making waffles my whole life. My first waffle maker was an antique! I was the queen of waffle making, a connoisseur. Another secret is adding a little oil to the batter at the very end will help it from sticking.
Mix the first group of dry ingredients in a small bowl. Add 1 tsp vinegar to milk. Separate your egg whites and beat (set aside), mix egg yolk with sugar in a separate bowl, adding the rest of the liquid ingredients. Mix dry ingredients with the liquid and then add chocolate chips, zucchini and fold in your egg whites and a little oil. Once your waffle iron is heated and ready to use, grease and pour in some batter, careful not too much, it does expand! Soon as it stops steaming, it’s probably ready, about 5 mins.
To top it off, instead of pouring too much maple syrup over the waffles (as I have done), I layer on the almond butter for a low glycemic alternative. Throw on some fresh strawberries and bananas, and Enjoy.
1/2 cup almond flour
1 cup ground oatmeal
2 Tbsp arrowroot (or use tapioca or corn starch)
2 Tbsp coconut flour
1/4 cup cacao powder (or use cocoa powder)
1/4 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1/4 salt
2 eggs (or flax eggs)
2 Tbsp coconut sugar
2 Tbsp maple syrup
3/4 cup coconut milk mixed with 1 tsp apple cider vinegar (or lemon)
1/4 cup oil (I usually use grapeseed oil)
2 tsp Vanilla
1/2 cup mini chocolate chips
1 cup shredded zucchini
These waffles are good in the fridge and freezer, just toast them and there amazing! Breakfast or Dessert?

Almond meal flour

Grinding almonds for baking is a great way to make healthier options. Ground almonds have a short shelve life so I don’t want to chance it buying it from the store. The oils in the almonds can go rancid especially if not refrigerated. I like to take 10 minutes every couple weeks and grind and sift my own. I put it into a glass jar and boom it’s waiting for me in the fridge. I wanted everyone who is going to try my baking to give this a try because most of my creations have this in the ingredients. Try your favorite recipes replacing 1/4 flour for ground almonds. You might not notice a difference. I also like to use a little coconut flour but you definitely notice a difference so I only use small amounts. It absorbs the liquid which makes your food more dense. The almond flour makes food light and moist. The difference between almond flour is blanched almond and almond meal is raw almonds. But I call mine flour because to me it’s flour.
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Blender or food processor of some sort, I use a magic bullet with a mill blade which is the same as a coffee grinder.
Some kind of sifter, bowl , jar and a spoon to scoop.
All you need to know is only blend a little bit then sift and put the unsifted back with more almonds. Continue grinding and sifting until you have enough. If you over blend you will end up with butter.
In my raw cookie dough I grind sunflower seeds and sift because I try not to eat raw nuts.
Ground oatmeal is also a nice substitute for flour.
 Hope you have fun experimenting!

Tomato Kale Quinoa Casserole

Tomato kale quinoa casserole is one of our family favourite meals and I am so happy to share it with everyone to enjoy! It’s something out of the ordinary, very delicious and uses up extra kale and tomatoes. I loaded up last weekend at the fall fair farmers market, my favorite is the spaghetti squash but I love all the vegetables. My favorite vendor Mary Bridget shares her recipes with me and how to cook certain veggies like the black Spanish radishes boiled with potatoes and mashed. I tried and it was yummy! Up until last year I never cooked squash but Mary Bridget told me how to cook each one and with a little practice I also mastered it. No more canned pumpkin for me. I look forward to blog about squash.
 Mix in casserole dish

1 cup uncooked quinoa or rice

1 cup stock

 Mix the following in a bowl and put half on quinoa and stock.
1 can diced tomatoes and any extra that needs to be eaten
1 Tbsp chili powder
1 tsp cumin mix
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp 0regano
1/2 tsp salt and pepper
This picture is missing kale
Fry ground meat, any kind then add
small onion chopped
1 chopped red pepper
1/2 cup frozen or fresh corn
1/2 cup black beans
4 cups chopped kale
Then add the rest of tomatoes
then finish with
1 cup shredded cheese
Preheat oven to 350 cover with foil and bake for 40 min, remove foil and bake for 10 min more.
Top with avocado and maybe more shredded cheese.
Feel free to add any extra veggies you may have, such as jalapenos.
Also nacho chips on the side goes well.
I get pretty excited when I have so many locally grown organic veggies!
I wish health and happiness to all!

Go to Guacamole

Two ingredients avocado and salsa mashed up and paired with Mary’s crackers, nachos or chips is my favourite go to snack for work. It is so satisfying and it gives me the boost I need to work hard. It can be made so many ways. Some people think they don’t like it because they tried some they didn’t like, well I bet they never tried it with bacon, green onions and chicken. I especially add garlic when I feel my immune system is weak and I don’t care if I have garlic breath because it keeps me from getting sick. My friend Debbie makes it the traditional way with equal amounts avocado and fresh tomato, cilantro, minced garlic, salt, pepper and a squeeze of lemon or lime. Plus it’s tomato season so this is a great recipe to use them up.

All I do is mash up some avocado and add a scoop of salsa.
-infuse a little bacon in anything and it will get eaten.(unless you don’t eat meat)
-Buy the avocados green and put in a paper bag to ripen. Then put in fridge and eat within a couple days.

So simple apple peach crisp

Quick! Before peach season is over pick some up! Simple and crowd pleasing! I went to the Windsong music festival last weekend, they had a potluck breakfast Sunday morning. I made peach apple crisp on the BBQ. I creamed the topping before I left so the only thing to do was cutting up the apples and peaches. We all have our own crisp recipe but I find this one to be really easy and good. My family’s favorite is strawberry rhubarb apple crisp but thats for next June when they’re in season. Be creative and use fruit that you like. I like to make a family size and a few little ones for my snack at work or the kids lunches. Freezes well too! I’ve made smoothies with the left overs by using coconut milk and vanilla protein powder.
Start first with getting the topping mix ready.  Add just coconut oil or use half butter or just butter, maple syrup or honey to desired sweetness. Then add cinnamon, cardamon, nutmeg and vanilla.
I use less rolled oats and more quick oats. I love pine nuts on top but my kids don’t like any nuts in it. If you want you can use flaxseed, pecans or walnuts. My secret ingredient is one pack of Natures Path maple nut instant oatmeal. Use another kind with no nuts if you are sending to school. The oats should be wet. Grease dish(es), cut  up equal amounts of peaches and apples then sprinkle cinnamon on top. I like to use more then one kind of apple for variety. Preheat oven to 375 and bake until the top starts to brown, about 30 minutes. I like to turn off the oven and let it sit in there while I do some activity and then I come back an hour later and its perfect temperature. Scoop and pour coconut milk or whatever kind of milk you have on top. Keep it simple and have fun.
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Fried peaches

It’s a beautiful time of year when the peaches are ripe! I eat them only this time of year which makes them a special treat. To ripen faster, place in a paper bag and put in a dark place. It’s nice when the skin just peals away with you fingers with no effort but usually you need a peeler. I have an allergy to the birch tree, it’s very common and so many people don’t have a clue about it. The main allergen in birch trees is highly cross-reactive to many plant foods but cooking destroys the allergen protein. The most common are apples, peaches, kiwi, hazelnuts and almonds. Well that clears that up, back to peaches. Peach apple crisp is the bomb! But we are making fried peaches today that goes well with pancakes, oatmeal, ice cream and much more.

I like to use a cast iron pan but use whatever pan you have. Peel and slice the peaches, put in a pan with coconut oil at medium temperature and stir occasionally. Add a spoonful of honey, a pinch of cardamom and cinnamon, and a squeeze of lemon. Cook for 5 mins, then add vanilla at the end. My general rule is 1 or 2 peaches per person and have fun making it your own.
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I wish I had more time to share my ideas. The kids start school soon and it will be blog party time.