Strawberry Cheesecake Bites

Yields 24 mini cheesecakes


1 Cup pecans

6-9 medjool dates (soaked for 10 mins)

1/4 Cup shredded coconut

1/4 tsp sea salt

  • First, grease or line a mini muffin tin
  • Next, drain the water from the dates and combine in a food processor.
  • Then add all remaining ingredients into the food processor. Keep processing until the nuts are crumbled and the crust sticks together on its own.
  • Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.


1 Cup raw cashews (You can soak them beforehand but this is optional as cashews are fairly soft to begin with)

1/2 C frozen strawberry slices

1/4 Cup agave nectar or maple syrup

1/4 Cup melted coconut oil

2 tbsp lemon juice

  • Add the cashews to a high speed blender or food processor along with the frozen strawberries, agave nectar/syrup, melted coconut oil, and lemon juice.
  • Blend until smooth. Pour this mixture into a bowl and set aside.
  • Clean out the blender/food processor to make the strawberry puree for the swirl.


1/2 C frozen strawberries, melted

  • Melt the strawberries on a stove or microwave
  • Then just blend them together in the food processor/blender until they become a smooth puree.

Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry puree and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!

Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 mins. before biting into them.


Chocolate Pumpkin Bars


Bottom layer

  • 2 1/2 cups raw pecans
  • 10 Medjool dates
  • 1/2 cup pumpkin
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch sea salt

Chocolate layer

  • 1/2 cup coconut oil , melted
  • 1/2 cup cocoa or cacao powder
  • 2-3 TBSP maple syrup


  1. In a food processor combine the dates until they’re smooth(ish) and sticky. Then add the pecans, pumpkin and spices until you get a coarse ground consistency. You may need to add a tiny bit of water for the mixture to come together (Soak dates for easier blending).
  2. Line an 8×8 glass baking dish with parchment paper (or grease with coconut oil)
  3. Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
  4. Melt the cocoa powder, coconut oil and maple syrup on low heat until they’re cobined.
  5. Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes (maybe longer if chocolate is warm)
  6. Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
  7. Once hardened and chilled, cut into bars and serve

Pumpkin Chocolate Chip Muffins!

Makes about 2 dozen


  • 4 eggs
  • 2 cups sugar
  • 1 can (15 ounces)  pumpkin puree
  • 1-1/2 cups butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice (or cinnamon/nutmeg)
  • 1 teaspoon salt
  • 2 cups  semisweet chocolate chips (I used white and dark ones)


  1. Preheat oven to 400°. Line 2 muffin trays with paper liners
  2. In a large bowl, beat the eggs, sugar, pumpkin and butter until combined and then set aside.
  3. In a medium bowl mix the flour, baking soda, baking powder, pumpkin pie spice and salt
  4. Slowly combine the flour mixture to the pumpkin mixture and mix well.
  5. Fold in the chocolate chips.
  6. Finally, fill the lined/greased muffin tins about three-fourths or almost full.
  7. Bake for 15-20 minutes or until a toothpick inserted near the centre comes out clean. Let in cool in the pan before removing onto a cooling rack.


Chocolate Banana Brownie Donuts

Yields: about 8


Dry Ingredients:

  • 1½ cups plus 2 TBSP Flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsweetened cocoa powder
  • ¼ cup dark chocolate chips or bakers chocolate
  • 3 TBSP Stevia/Truvia (optional)

Wet Ingredients:

  • 1/3 cup mashed banana (about 1 banana)
  • 2/3 cup unsweetened almond milk (more as needed if it’s too dry)
  • 2 TBSP coconut oil
  • ¼ cup maple syrup
  • 1 tsp vanilla


  • ⅓ cup Enjoy Life mini chocolate chips + ½ TBSP coconut oil


  • a TBSP Cocoa powder + 1.5 TBSP coconut oil and 2 TBSP maple syrup


  1. pre-heat the oven at 350 and Grease your donut pan with coconut oil or spray
  2. add all dry ingredients into a large mixing bowl
  3. In a small bowl, mix together maple syrup and coconut oil and microwave for about 30 second until fully melted
  4. add the vanilla to the melted coconut oil and maple syrup
  5. Pour the oil, syrup, vanilla liquid mixture into the dry ingredients
  6. add your almond milk and mashed banana to the dry mixture
  7. stir everything really well!
  8. Pour the batter into your donut pan (piping bag makes it less messy)
  9. bake for 11-13 minutes
  10. Meanwhile, heat the glaze ingredients in a small pot on low heat until melted.
  11. Dip donuts in the glaze when done and cooled, top with coconut flakes.

Baked Sweet-Potato Beet Chips!

Yields about 3 cups of chips using 1 sweet potato and 1 beet (Double ingredients to yield more chips, they go fast!)

These are  a healthier and cheaper alternative to the store-bought veggie chips, but they taste just as good! Baking these root vegetables really brings out the flavour, all you need is salt, no extra spices required.


Start by preheating the oven to 250 degrees F and then peel and rinse the sweet potatoes and beets.  Next you have to slice them super thin. The trick to getting the best, crispiest chips is to slice them as thin as possible, and the easiest and safest way to do this is with a mandolin, trust me it makes a huge difference. Choose the appropriate blade for cutting into round, chip shapes and slice away.


Next, place the sliced veggies into a bowl and coat them in a good later of olive oil. Really mix them around to make sure they’re all coated. Next add salt, pink Himalayan sea salt is the best and has many health benefits! Again, make sure to coat each chip.


Once all the chips are evenly coated, place them on baking trays lined with parchment paper. Make sure not to layer or overlap the chips or they won’t bake properly. It can take up to half an hour or longer depending on how crispy you want them. Keep checking them every once in a while and only remove once they’ve browned and/or become crispy!

Once you’re sure they’re done, remove from the trays, let cool and enjoy! Be sure to store the chips in an airtight container.


  • 1 Sweet potato
  • 1 beet
  • Olive oil
  • Himalayansea salt


  1. Preheat oven to 250 degrees F.
  2. Peel and rinse sweet potato and beet
  3. slice vegetables into extremely thin slices (I recommend a mandolin or other similar kitchen tool for this step)
  4. place chips in a bowl and coat evenly with olive oil
  5. add desired amount ofsea salt and mix, ensuring every chip is coated.
  6. Place chips on lined baking trays, making sure not to overlap or layer the chips
  7. bake for at least half an hour, keep baking until crispy (they will likely start to brown, you will have to feel to make sure they are crispy).
  8. Once fully crisp, remove and let cool. Store in an airtight container

Starbucks Frappaccino Cupcakes

  • 1 cup almond milk (or any milk of choice) + 1 tbsp  vinegar or lemon juice
  • 1/2 cup  room temperature butter
  • 1 cup sugar
  • 1 tsp  vanilla extract
  • 1 1/2 cups all-purpose or gluten-free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Green Starbucks straws cut into thirds or quarters
  • Printed Starbucks logo
  • 1/2 cup  softened butter
  • 2 1/2 – 3 cups powdered sugar
  • 1/4 tsp vanilla extract
  • a splash of milk or water
  • Caramel sauce for drizzling

Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.

  1. In a liquid measuring cup measure out non-dairy milk and the add vinegar or lemon juice. Let it sit for about 5 minutes.
  2. Beat butter in a mixing bowl whip until creamy. Next add the sugar and vanilla and beat until well mixed and  fluffy.
  3. In a seperate bowl, sift together dry ingredients.
  4. Add dry ingredients to the butter mixture and mix, alternating with the almond milk mixture. Blend together until well combined.
  5. Divide evenly among cupcake holders filling until about 3/4 full.
  6. Bake on the middle rack at 350 for 20-24 minutes, or until a toothpick inserted into the cupcake comes out clean. They should be a light golden brown colour.
  7. With a glue gun, glue the printed and cut out mini Starbucks logos on the sides of the muffin wrappers. Let cool completely on a cooling rack before icing (I put mine in the freezer to speed up the process). Prepare the frosting while you wait.
  8. Grab a clean mixing bowl and Beat the softened butter until light and fluffy. Then add vanilla and mix again.
  9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in the milk or water in very small amounts at a time to thin it slightly. The icing should be fairly thick in order to hold its shape.
  10. When the cupcakes are cool, frost them with an icing bag and large star or circular nozzle. Insert the straw (cutting the end on an angle makes it easier) and drizzle with caramel sauce (or strawberry/ chocolate sauce) and enjoy! Store leftover cupcakes in an airtight container (they last longer in the fridge).

Vegan ‘Dorito’ Flavoured Popcorn!

popcorn dorito

I tried this recipe the other day from and loved it! It’s a yummy, healthy substitute if you’re craving Doritos, Smartfood or just some sort of salty and savoury, and it’s super easy to make!

Makes about 6-8 cups


  • 1/2 cup un-popped popcorn kernels
  • 2 -3 Tbsp coconut oil for popping
  • 1/4 cup nutritional yeast (you can buy it in most grocery stores, you can read more about its benefits and uses here: what the heck is nutritional yeast)
    1 teaspoon garlic powder or granules
    1 teaspoon onion powder or granules (I didn’t have any so I left it out and it tasted fine!)
    1 teaspoon cumin
    1 teaspoon paprika
    1 teaspoon chilli powder(this adds a bit of a spiciness to it so use less for a milder flavour, or more you like things hotter)
    1/8 – 1/4 teaspoon cayenne pepper (optional)
    2 teaspoons salt


  1. If using a pot, melt coconut oil first before adding the kernels.  The recipe will not work without the oil as it is needed to allow the spices to stick to the popcorn once it’s popped.
  2. Combine all spices, and salt in a blender or coffee grinder (I used the magic bullet) and blend until it becomes a fine powder.
  3. Sprinkle seasoning over popcorn and toss to coat. Also works well to shake in a closed container or bag to ensure everything is evenly covered. Enjoy!

Chocolate Quinoa Granola!



  • 2 cups rolled oats
  • 1 cup quinoa, uncooked
  • 1/4 cup cocoa powder
  • 1/4 cup ground flaxseed
  • 1 cup chocolate chips
  • 1 tsp salt
  • 1 egg, large
  • 3/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla


  1. Preheat oven to 325 degrees F and line large baking sheet with parchment paper.
  2. In a medium mixing bowl, add oats, quinoa, cacoa powder, flax seed, chocolate chips, salt and mix.
  3. In a small bowl, whisk the egg and add maple syrup, coconut oil and vanilla extract. Stir to combine and pour into a bowl with dry ingredients. Mix thoroughly and spread in an even layer on prepared baking sheet.
  4. Bake on a third rack from the bottom for 25-30 minutes, stir frequently to make sure it doesn’t burn . Remove from the oven and let cool for an hour. Once cool, break into pieces and store in an airtight container.

Oil-Free Oat Berry Muffins!

berry muffin
Yields about 18 muffins
  • 1 cup quick oats
  • 1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar or lemon juice)
  • 1 cup flour of choice(I used an ancient grain spelt/red fife flour. These have less gluten than all purpose flour)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg
  • ¾ cup light brown sugar
  • ¼ cup applesauce
  • 1 cup blueberries and chopped strawberries mixed, fresh or frozen


1. Heat the oven to 400º F. Line a muffin tin with paper liners

2. In a small bowl, combine the buttermilk and oats. Let soak for 5 minutes.

3.  Meanwhile, stir together the flour, baking powder, baking soda and salt in a medium  bowl

4. In a large mixing bowl, whisk the egg with a fork. Add brown sugar, milk & oat mixture and the applesauce to the egg.

5.  Gently fold the flour mixture into the wet ingredients until just combined. Fold in the blueberries and strawberries last.

6.  Fill the muffin tins ⅔ full. Bake for 18-20 minutes. (Mine were perfect at 18, depends on your oven).

7. Remove onto a wire rack to let cool before storing in an air-tight container!

Healthy Pumpkin Spice Muffins

pumpkin muffin


Light, delicious and healthy too! Makes about a dozen muffins.


  • 1/2 cup coconut sugar

  • 1/4 cup melted coconut oil

  • 2 eggs

  • 3/4 cup canned pumpkin

  • 1/4 cup water

  • 1 1/2 cups flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup semisweet chocolate chips (optional)


  • Preheat the oven to 400 degrees F (200 degrees C).
  • Grease and flour muffin pan or line muffin trays. Mix sugar, coconut oil, eggs. Add pumpkin and water.
  • In a separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.
  • Add wet mixture and stir in chocolate chips.Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.