Canadian Maple Blueberry Sauce

This recipe is truly Canadian, Blueberries and Maple syrup. This sauce tastes just like blueberry pie filling and is   really healthy. Use this sauce on plain cheesecake, pancakes or whatever strikes your fancy.

I am a true Canadian and I love winter. Snow makes me feel like nine years old again. I love snowboarding, cross-country skiing, sliding, skating, building snowmen, building snow forts and shoveling. I can’t forget to mention how truly beautiful snow is.

I always have frozen blueberries in my freezer, I used to pick enough to last me the winter but now I buy them.

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Frozen blueberries ( wild Canadian)
Maple syrup
Arrowroot flour (or substitute cornstarch or tapioca starch)
Water
Optional: lemon juice, lemon zest, cardamom, cinnamon and nutmeg
In a pot, lightly coat berries with maple syrup and bring to a light boil. Add lemon and spices, if using. In a small bowl mix egual amounts of water and arrowroot flour. Add a little at a time to the sauce and stir. The sauce should thicken.
Serve hot.

Luscious Cheesecake Bars

This is a very versatile recipe. It’s one that you can follow your Cravings for sure. I make two different desserts with this recipe using two 8×8 but feel free to make just one using a 9×12 pan instead. Strawberry cheesecake is a perfect Valentine dessert and with a little coconut whip cream, fresh strawberrys and mini chocolate chips it will please all. Canadian maple blueberry sauce is amazing with the plain cheesecake too! I will post that recipe and coconut whip cream separately.
Crust:
4 cups Corn flakes (graham crackers or another cookie or cereal)
1/3 cup Butter melted
1/3 cup Coconut oil melted
2 Tbsp Maple syrup
1 tsp Vanilla
Chocolate crust: 2 big chunks of any leftover chocolate or baking chocolate to the double boiler. Or substitute with chocolate powder.
Plain Filling:

220g bag raw cashews (soaked overnight)

2 Tbsp maple syrup or other sweetener to taste
1 lemon squeezed
1/4 coconut oil melted
1 can coconut milk (leave out some of the water, if you can)
4 drops of stevia (I like vanilla stevia)
1 tsp vanilla
Variations of filling, for half of filling
1 cup of strawberries (I used frozen)
1/2 cup Peanut butter
Prepare 2 8×8 pans with parchment paper. Process 3 cups of the corn flakes in a food processor. Melt butter in a double boiler; once melted add maple syrup and vanilla. Pour 3/4 of the butter mixture into the food processor with the corn flakes and process until it comes together.
Press more than half the crust into the prepared pan. Melt chocolate in the remaining butter. Process remaining corn flakes, add the melted chocolate, process till it comes together and press into prepared pan.
Filling
Soak cashews overnight. In a blender, blend the cashews until thick . Add lemon, coconut oil, coconut milk, maple syrup,vanilla and stevia, blend until creamy. Pour a little more than half of the filling on top of the plain crust. If you decide to make a second flavor add your choice eg: 1 cup of frozen strawberry’s. Bang down the pan to release some of the air. Place in the freezer for 1 hour. Cut into squares and freeze for up to 2 weeks. Before serving take it out of the freezer early to soften.
Serve as is or top with coconut whip cream, Canadian maple blueberry sauce, chocolate or what ever your craving.
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Meatballs for kids

These meatballs are for kids and they can customize them for their lunch. They will feel proud and actually eat them. I’m always trying to get the kids involved in lunch making. Every ingredient is optional so make them any way you want. Adults will enjoy these meatballs too.

 
 
Cheeseburger meatballs
Ground meat
1 egg
Heaping spoonful of ketchup

small Spoonful of mustard
Spoonful of relish
Equal amounts of diced pickles, diced onion, diced cooked bacon,
and shredded cheese
Large dash of garlic powder
Dash of salt and pepper
As a side – serve with ketchup, pickles, veggies and plain chips.
Why not make a cheeseburger meatball sub or a salad with meatballs? Dress your salad with a mixture of mayonnaise, ketchup, mustard and relish.
Taco meatballs
Ground meat
1 Egg
Equal amounts of diced onion, diced red pepper and shredded cheese.
Jalapeños, optional
Spoonful of tomato paste
Many large dashes of chili powder
Couple dashes of paprika, cumin and oregano
Dash of garlic powder, all spice, salt and pepper
As a side – serve with salsa, red pepper, avocado and nacho chips. Try a Taco meatball salad too! So Yummy!
Shepherd’s pie meatballs
Ground meat
1 Egg
Equal amounts of diced onion, corn, shredded potato,
and shredded cheese
A few large dashes of parsley
Dash of marjoram, optional
Dash of sage, garlic powder, salt and pepper
As a side – serve with ketchup, veggies and roasted potato.
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Prepare a broiler pan with parchment paper and cut slits in the paper for the fat to fall through.
Mix the egg and all the ingredients then add the meat; mix until combined.
Bake at 375 for about 20-25 minutes. Cooking time depends on the size of the meatballs. I use a meat thermometer until it reaches 170 degrees.
Shredded cheese makes a mess when it melts so do not use too much. I cubed some cheese and moulded the meat around it but it still leaked out.
Remember everything is optional so be creative and add anything you like.
Why not try adding quinoa, cabbage or oatmeal in your meatballs.
Have fun!

Happy New Years resolution

I never used to believe in new years resolutions because I had to give something up or make a unrealistic goal. I now make a goal that makes me a happier person.

In 2013 my new years resolution was not to go crazy over little things. I did most things half ass and I didn’t worry about what needed to be done because I had a one, five and seven year old. For me to be a good mom I had to relax and not stress. For 2014 I decided to expand my perspectives and 2015 was to get organized, I stayed on top of things the best I could and well I didn’t get it all done I am still very proud of myself. When you do the best you can you should have no regrets! I am very excited for 2016 because I resolve to follow my passions and live for the fun of life. Cheers to optimism!

My recipe today is to start each day with lemon juice because it helps the digestive system and a healthy gut is a happy mind. My passion is to our earth and to prevent autoimmune diseases and cancer by illuminating and trying new foods. So I will tell you why you should start your day with lemon juice and maybe that would be a realistic resolution.
Squeeze a small lemon or one-half of a large lemon and drink it straight down. It is best done on an empty stomach so first thing in the morning and never at night. Try to drink it like a shot or a straw because it can strip the enamel on teeth. After drink a glass of room temperature water and it’s best not to eat for 20 minutes unless it’s fruit. Lemon juice is a good stomach acidifier which helps with digesting. It also kills the bacteria in the throat so you are less likely to get a sore throat. It is most effective to take it for a week to 3 weeks in a row because it is a expeller of heavy metals from the body. The heavy metals come up in the mouth for the body to eliminate so gargle with sea salt or swish with coconut oil for 5 – 10 minutes.
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Healthy and Happy New Year everyone!

Fancy Chocolate covered cookie dough balls

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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.

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Dough
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
Vanilla
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.
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Chocolate
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.
Toppings:
Hemp hearts
Coconut
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.
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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!

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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
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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.
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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.

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Maple syrup
Cinnamon
If you want another spice
Salt
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.
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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.
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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
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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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Needed
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!