Chocolate Chia Pudding

This is another quick and easy recipe. You only need one dish and almost no utensils. I used a small mason jar so I just needed to shake it up and once it was firm it was ready.
Just shake it up and refrigerate.

Chia seeds add lots of health benefits to your diet including protein, fiber, antioxidants and more. Make sure you are using a good, high-quality brand. 

1 1/2 cups coconut milk (Optional: Almond milk)
1 tbsp pure maple syrup
1/4 tsp sea salt
3 tbsp pure, organic cacao powder (can be found at most health food stores)
1/4 cup chia seeds

  • Pour all above ingredients into a small mason jar or bowl.
  • Give a quick stir. If using a mason jar, close the lid and give it a good shake.
  • Refrigerate overnight.
  • Ready in the morning (or in approx 4 hours).

If you’re not used to chia seeds (they can give a bit of a lumpy consistency) this may take some getting used to. But, I hope you’ll try it because it’s quite good and very healthy.

This recipe is gluten free and vegan.

Adapted from: Tip Hero

Coconut Milk Whipped Cream

I finally tried this on the weekend and it was so easy and delicious. And of course so much healthier than the traditional whipped cream we’re used to.

Tip: You will need to refrigerate your can of coconut milk so it will harden, otherwise you will end up with a soupy mess. Put your can of coconut milk in the fridge, the longer the better. If your can contains guar gum it will take longer to harden. I have found it best to always have one left in the fridge and then it’s ready when you need it. BEFORE you open your can flip it upside down. You will find that when it has been refrigerated the hardened cream will be at the top. Hence you will flip the can and open the bottom, then you are able to pour the leftover liquid into a separate container for another use.

1 can Coconut Milk
1 vanilla bean or 1/2 tsp pure vanilla
*sweetener (honey, maple syrup) *This is optional. I have found a lot of recipes use a sweetener, I personally didn’t use it.
I used a little (1/4 tsp) bit of cinnamon to add a bit of spice. This would be really nice for a warmer dessert like a cobbler or my apple sauce spice cake.

  • Scoop the hardened cream into a bowl and add the vanilla and optional sweetener.
  • Mix with beaters until fluffy.
  • Put in fridge until ready to use.
  • Serve with fresh fruit.
  • Easy Peasy!

Berry Crumble

Clean Berry Crumble

Berry Crumble

This is one of my family’s favourite desserts. It’s quick and delicious.

6 cups fresh or frozen berries or choice
1/4 cup pure, organic honey
1 Tbsp Flour or Arrowroot powder
3 cups granola or muesli (gluten free if needed)
1 cup brown sugar or coconut sugar

Note: If using arrowroot powder mix with 4 tbsp water and then add to berries.


  • Preheat oven to 375.
  • Place berries in a deep oven-proof baking dish or individual baking dishes.
  • Add flour or arrowroot powder and stir to cover the berries.
  • Pour the honey over the berries.
  • In a separate bowl add granola and brown sugar and mix well.
  • Top the berries with granola and brown sugar mixture.
  • Bake uncovered for 30-40 minutes.
  • Serve right from the oven or at room temperature.

Note: when my boys were small they loved it when I made this recipe in the individual ramekins. They felt it was a little more special – like they had their very own dessert. Sometimes it’s the little things!


Adapted from: The Eat Clean Diet Cookbook


Rich Chocolate Treat

Quick Chocolate Treats

Chocolate Treats

Last night I was craving chocolate. I am a lover of ALL things chocolate and enjoy a sweet treat every now and then. I thought about running to the store, as I have in the past when this happens, but thought better of it. In the amount of time it would have taken me to get in the truck, pull out of the driveway, drive to town, go into the store, pick out what I wanted, pay for said item and then drive home again I whipped up a tasty little treat of my own that was very quick, and much healthier than anything I would have bought at the store.  Here is the recipe for this rich, decadent chocolate treat. Play around with it and make it your own.

1/2 bag of Enjoy Life chocolate chips (or 3-4, 80% dark chocolate bars)
2 Tbsp nut butter (I used organic chunky peanut butter)
Handful of almonds (I used ground up almonds)
1/2 cup raisins
A couple dashes of cinnamon
Others options: red pepper flakes, vanilla, orange extract, cranberries, most nuts. Be creative and listen to your intuition.

Melt the chocolate chips and nut butter over med-high heat in a double boiler. When the mixture reaches a nice smooth consistency remover immediately from heat so not to burn it. Add in your almonds, raisins and cinnamon. Add or exclude anything you choose.

Play around and make it your own.

When all the ingredients are mixed well, pour onto a waxed paper lined cookie sheet and spread out with a spatula. Place in the freezer. When your chocolate is frozen (approx. 30 minutes or so) remover from the freezer, break into rough pieces and place in a covered container in the fridge.


No Bake Energy Balls

1 cup oats (gluten free if necessary)
1/2 cup ground flax meal
1/2 cup hemp hearts
1/2 cup sunflower seeds
1/2 cup dairy-free chocolate chips (I used Enjoy Life)
1/2 cup chopped walnuts (optional)
1 cup organic nut butter (almond or peanut)
1/3 cup pure honey
1/3 cup pure maple syrup

Mix all the dry ingredients in a medium bowl. In a separate bowl place all the wet ingredients. Add the dry ingredients to the bowl with the wet ingredients and mix well. Measure approximately one tablespoon into your hand and roll into a ball. Place on a cookie sheet lined with waxed paper. Refrigerate approx. one hour or until set.

Chocolate Covered Pomegranate

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 8 people

2 pomegranates (seeds only)
1 10 oz bag of high quality organic dark chocolate


  • Melt chocolate on stove.
  • Mix in pomegranate seeds until fully covered in chocolate.
  • Spoon out in droppings onto a parchment lined baking sheet.
  • Place in the refrigerator for at least 1 hour.

Credit: Courtesy of Kristi Cheek

Easy Granola Bars w/Chocolate Drizzle

Granola Bars
2 1/2 cups oats
1 cup ground almonds
1/2 cup each: course chopped almonds, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, ground flax, hemp hearts. (pretty much whatever you want.  Make sure they are unsalted)
1/4 tsp sea salt
1 tsp pure vanilla
1/4 cup unsalted butter
1/2-3/4 cup raw honey


  1. Mix everything together in a mixing bowl adding the honey 1/4 cup at a time until all the ingredients are coated.
  2. Pat onto a cookie sheet lined with parchment paper and freeze.

Chocolate Drizzle
1/2 cup melted coconut oil
1/2 cup cocao powder
1/2 cup organic peanut butter
1/4 cup raw honey
1/2 tsp pure vanilla
Mix it all up and drizzle over the bars.  Keep in freezer.

Lemon Poppyseed Muffins

Serves: 18 mini-muffins

3/4 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 large eggs
1/2 cup pure honey
1/2 cup grape seed oil
1 tbsp lemon zest
1 tbsp poppy seeds


  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, honey, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350F for 8-10 minutes
  • Cool and serve