April 02, 2015

Chocolate Peppy Squares

These squares are out. of. this. world.  They are quite pepperminty, which is great for a huge peppermint lover like me!

They are extremely easy to make and keep well for a long time, especially when kept in the freezer.  Please make them.  Your boyfriend/girlfriend, family, co-workers will thank you!

Chocolate Peppy Squares
Adapted from www.ohsheglows.com


2 cups oats (blended into fine flour)
1/2 cup walnuts
1/2 cup almonds
5 tbsp cocoa powder
1/2 tsp fine sea salt
2 tbsp soy milk/almond milk
5 tbsp maple syrup
2 tsp peppermint extract (depending on taste)
1/4 cup oats
1/2 cup mint chocolate chips (ohhh yeahhhhh)
1/2 cup mint chocolate chips (for topping)
1 tbsp coconut oil (for topping)
flaked coconut (for garnish)


1. Blend oats into flour using blender or food processor.  Put into bowl (I used my stand mixer)
2. Process nuts until semi-fine consistency.  The consistency is a personal preference.  Add nuts to oats mixture.
3. Add cocoa powder, sea salt, milk, maple syrup (make sure you add all 5 tbsp as this helps bind the "dough"), peppermint extract, oats and 1/2 cup mint chocolate chips.

4. Mix until well combined.

5. Line an 8 by 8 baking dish with wax paper.  Add mixture to dish.  Press down using your fingers until everything is firmly pressed together.

6. Melt 1/2 cup mint chocolate chips and 1 tbsp coconut oil in the microwave until melted.
7. Pour and spread over top of mixture.

8. Sprinkle with coconut.  Put in the freezer until chocolate topping has set.

This is why wax paper is so amazing! Comes out clean without any sticking.

9. Cut into as many squares as you'd like. 

10. Freeze and enjoy!

And yes, I realize I am a huge nerd considering I labelled the bag, but I mean, come on...who doesn't love labelling? Am I right? Please tell me I am...

April 01, 2015

Great Greek Salad

It's that time of year again. Out with the comfort food, in with the fresh food.  During the winter months, I tend to gravitate towards more comforting food, as I'm sure we all do.  Sure, they're delicious and yes, I try to make them as healthy as possible and get my greens in different ways (thank you green monsters) but after awhile it gets old.

The sunny, warmer weather we have been having has inspired me to create meals using much more fresh produce. I love this time of year for that.  

This greek salad is as simple and delicious as can be.  It was supposed to go alongside homemade spelt pita bread...but, as you can see by the pictures below that didn't happen.  Note to self: Read ALL instructions before you begin cooking.  As I was cooking the chicken, I realized the pita dough needed 2 hours of rising time.  Whoops.

Great Greek Salad


1/2 cucumber
1 green pepper
1 red pepper
2 tomatoes (or 1-2 cups cherry tomatoes)
1 shallot
1 romaine heart
feta cheese


1. Cut up all vegetables and put them in a large bowl.
2. Top with feta cheese, olives and fresh basil.
3. Toss with dressing (recipe below).

Red Dressing
adapted from www.howsweeteats.com


1/4 cup red wine vinegar
Juice of 1 lemon
1 1/2 tbsp honey
2 garlic cloves or 1/2-1 tsp garlic powder
1/2 tsp herb de provence
1/4 tsp salt
1/4 tsp pepper
1/4-1/2 cup olive oil


1. Put all ingredients into a blender and blend (rocket science, I know!)

The wonderfulness that is olive oil becomes creamy when blended, so this is actually more of a yellow dressing than red...oh well, I'm going to keep the name!

A simple dinner for two

Fresh salad with baked chicken on the side! Mmm...

What do you like to eat your greek salad with?

March 31, 2015

It Finally Hit Me!

It finally hit me.  I am officially on Spring Break.  It hit me yesterday morning when I didn't have to get up hours before the sun.  Those of you who know me know that I am a huge early bird, but sometimes 5:00 am is just a tad too early to get the worm everyone's always talking about...

Yesterday I got up at 7:00 am, made some breakfast and plunked myself on the couch where I slowly enjoyed my breakfast while watching some Netflix!  Ahhh...no better way to spend my first real day of holidays!

I have no real plans for the next two weeks, which I'm kind of loving.  At first, I was a bit disappointed I wasn't going anywhere but now I'm perfectly content with my decision!  I plan on doing some Spring cleaning (i.e. going through cupboards, closets and drawers), getting my gardens ready, building a kitchen table (pretty excited about this one) and going to as many classes at the gym as I can!

Now, back to the food!  Here's yesterday's breakfast.

Acai bowl with all of the toppings!

Acai Bowl

1 package of sugar free acai pack

1 frozen banana
1 cup frozen strawberries
1/8-1/4 cup almond milk (I used homemade but any will do)


1. Blend in blender/food processor. The stronger the better!  Add more liquid to reach desired consistency.

2. Have fun with your toppings!  I added banana, blackberries, leftover granola from yesterday's breakfast, walnuts and raw buckwheat groats.

Now, I have never had an acai bowl before, nor do I know what it is them...but this one was phenomenal! 

Do any of you make acai bowls? Or if you don't, have you ever had one?  

March 30, 2015

Roasted Tomato Soup

Rewind to dinner last night.  Simple ingredients, easy prep, minimal clean up and tons of flavour!

Roasted Tomato Soup
adapted from somewhere that I can't remember...


6-8 tomatoes on the vine cut into quarters
1 yellow onion cut into quarters
head of garlic
fresh basil
fresh thyme
juice of 1/2 lemon
2-3 tbsp olive oil
pinch of cayenne pepper


1. Preheat oven to 400 degrees. Cut top off of garlic head.  Put head down on cookie sheet.  Drizzle with olive oil.  Bake for 30-45 minutes until lightly brown.

2. Put tomatoes, onion, fresh herbs (to taste), olive oil, lemon juice, salt and pepper (to taste) and cayenne pepper (1-2 pinches) into large bowl.

3. Mix with hands until combined.

4. Put on cookie sheet.  Bake for approx. 30 minutes.

5. Add all tomato mixture to blender.  Squeeze out roasted garlic into blender.  Blend until it reaches your desired consistency.  I blended until it was completely smooth and creamy!

6.  Serve, garnish and enjoy!

Have you ever made tomato soup this way? 

March 29, 2015

I'm Back!

Well, well, well...look who we have here.  Yes, I'm back.  Yes, It's been over a year.  I still can't believe it.  No major excuses and no, I am not going to write a novel about what I have been up to because I have a granola recipe to share with you, and let's face it granola recipe > my whole life story.  But, here is a quick little list to get you all up to date:

  • I am currently teaching at the same school as last year (K-2 class), which is in a very remote community
  • Francis graduated from UVic with his Engineering degree and moved to Campbell River.  He now has a great job working for the Hydro Dam project as a Field Engineer!
  • We (my dad, Francis and I) renovated and moved into a house on a large piece of property 
  • I am still baking and cooking up a storm
  • I haven't been running much at all lately but have been going to group classes at the gym (zumba, spin) and keeping up with my pilates!

Now that that's out of the way, let's get down to business.

This granola *drool*.  So easy, so quick, so healthy, SO delicious.  Make it, like now!

Five-Minute Granola


1/2 cup oatmeal
2 tbsp coconut oil
1-2 tbsp sweetener of choice (I used maple syrup but actually prefer agave nectar)
1/2-1 tsp cinnamon


1. Preheat oven (I used a toaster oven) to 350 degrees.
2. Mix all ingredients together.  
  • Note: it is easier to use coconut oil at room temperature than liquid
2. Spread granola onto non stick cookie sheet or onto a silpat.
3. Bake for 5-10 minutes or until slightly golden.
4. Allow to cool and enjoy (if you're impatient like me you can put it in the freezer)

I love this granola so much that I sometimes make it at 5:00 am before I head off to work.  

Served on top of 2 % greek yogurt and topped with banana, apple, peanut butter coconut oil drizzle and unsweetened coconut flakes!

How do you like to eat your granola?