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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.


6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans


Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!



My muffin this week came from the 2016 Milk Calendar, which I always keep because they always have great recipes inside. I did make alterations to the recipe with the flour and the seeds I had available.


1 Cup whole wheat flour

3/4 cup spelt light four

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 tbsp sesame seed, pumpkin seed, sunflower seed & ground flax seed

1 cup of milk – almond, organic, soy

1/2 cup oil or organic butter melted and cooled

1 large organic egg

1/2 tsp pure vanilla extract

1 cup fresh or frozen blueberries

1 zest a lemon and 2tbsp juice from lemon


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use my favourite silicone muffin cups. Zest the entire lemon and measure 2 tbsp of lemon juice. Combine milk and lemon juice/zest together. Set aside. In a bowl combine flours, brown sugar, baking powder, baking soda, sea salt and cinnamon. Mix all seeds together and set aside 2 tbsp of seeds for the top. Mix seeds into flour mixture and then stir in blueberries. In a separate bowl whisk milk, egg, oil and vanilla. Add dry ingredients into wet ingredients and stir until combined. Scoop batter into muffin cups and sprinkle seeds on top. Bake for 25 minutes. Let cool for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!










Since berry season is coming to an end, i decided to bake a mixed berry muffin for this week. They are healthy and easy to make.


1 tbsp flax seeds, ground

1 cup quick oats

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

1 cup buttermilk or milk with 1 tsp lemon juice

1 large organic egg

1/4 cup unsweetened applesauce

3/4 cup brown sugar

1 tsp pure vanilla extract

1 cup fresh or frozen mixed berries


Pre-heat oven to 350 degrees. Line and spray muffin tray or use silicone muffin cups.

In a small bowl combine oats and buttermilk. Let stand for 5 minutes. In a separate bowl combine whole wheat flour, baking soda, baking powder, sea salt and ground flax  seeds. In another bowl mix egg, applesauce, brown sugar and vanilla. Add buttermilk mixture to wet ingredients and mix once again.Stir in flour mixture and then fold in berries. Fill muffin cups with batter and then slice strawberries to garnish each muffin. Bake for 25 minutes or until tooth pick comes out clean. Let stand for 5 minutes and then transfer to calling rack. Enjoy!

Smoothie bowls are extremely popular lately. Eating healthy and taking care of your body has become more the norm in today’s fast paced society. Recently my family and I visited several smoothie and juice bars. We tried various smoothie bowls and some interesting drinks. The main ingredient in smoothie bowls is the acai berry. This berry is very high in antioxidants and also contains healthy fatty acids. We decided to go on a hunt to see if we could find the acai berry. We managed to find them in the frozen section at a few health food stores, although we have yet to find them at any of the main grocery stores.  We bought the acai berries twice which has 4 servings in each package but have also used mixed frozen berries to make the same smoothie bowls. They are great for breakfast, lunch or even as a snack. You can add whatever toppings you desire. I made a simple granola to add on top but you can also purchase a ready made one.



acai berry – 1 package

1 banana





unsweetened coconut flakes

sunflower seed butter

agave – drizzle if you would like extra sweetness


In a small blender mix frozen acai berry package and 1 banana together until smooth. Take out of blender and scoop into a bowl. Start to place all the yummy toppings. Take your time so it looks as good as it tastes. Enjoy!

This is a quick and easy breakfast to prep the night before. Oatmeal in a jar. You can warm it up in the morning or eat it cold. Both ways taste great! My older daughter found this recipe from Kimberly Gordon’s blog called She’s just a little obsessed with the line!!


2 cups rolled oats

1 1/2 cups milk of choice – organic, almond, rice

1/2 cup greek yogurt

1 banana mashed or sliced

1- 2 tbsp unsweetened cocoa

2 tbsp pure maple syrup or honey


Mix all ingredients together in a bowl and then transfer to a mason jar. Place in the fridge overnight before eating. You can add any toppings to it like fresh berries or have it plain. Enjoy!

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My muffin of the week was inspired by a recipe from Olive Magazine. I am always looking for recipes with less sugar. I added maple syrup to this recipe because they only added the apricots for a sugar substitute. I felt it needed a little extra sweetness. You can do it either way. I ate mine with a little bit of unsweetened jam to top it off. Perfection!!


1 cup plus 1 tbsp whole wheat flour

1/2 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup milled flax seeds

2 large organic eggs

2/3  cup greek yogurt

6 tbsp oil of choice coconut, grape seed

1/4 pure maple syrup

3 tbsp dried apricots with 4 tbsp bowling water

1 cup blueberries and raspberries fresh or frozen

1 handful of rolled oats


Pre-heat t oven at the 350 degrees. Line and spray a 12 cup muffin tray. In a mini blender place dried apricots and bowling water and blend until pureed. Set aside in a small bowl. In another bowl mix flour, baking powder and milled flax seeds. In a separate bowl mix yogurt,baking soda ,oil and eggs. Place dry ingredients into wet ingredients and mix until blended. Add blueberries and raspberries in muffin batter. Top with rolled oats. Scoop batter into muffin tray and bake for 25-30 minutes. Let cool for 5 minutes and transferr to a cooling rack. Enjoy!

To go along with the Chia Seed trend this week, i decided to make a Chia Seed Pudding from Giada De Laurentiis. This pudding has to be refrigerated overnight to form. i added sliced peaches, but you can add any type of fresh fruit you like.


1 cup unsweetened vanilla almond milk

1 cup greek yogurt

2 tbsp pure maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt

1/4 cup chia seeds


In a bowl whisk almond milk, greek yogurt, maple syrup, sea salt and vanilla extract. Mix in chia seeds and let stand for 30 minutes. Place pudding covered in fridge overnight. In the morning take pudding out of fridge and place some in a bowl. Slice peaches or any other fruit you desire with agave or maple syrup on top.Enjoy!


I can’t get enough of strawberries lately, so I decided to add fresh strawberries to my muffin recipe. These turned out like a dessert.


1/2 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1/2 cup cane sugar

1/4 cup oil

1/3 cup Greek yogurt

1 tsp pure vanilla

1 large organic egg

1 tsp powdered sugar

1 cup strawberries diced into cubes

1 tbsp lemon juice


Pre-heat oven to 375 degrees. Line and spray  a 12 cup muffin tray. In a bowl sift flours, baking powder and sugar. In a separate bowl beat egg, oil, Greek yogurt and vanilla. In a small bowl mix diced strawberries with lemon juice. Mix dry ingredients into wet ingredients with a wooden spoon. Add strawberries and mix until blended. Scoop batter into muffin cups. Bake for 20 minutes or until done. Let cool for 5 minutes and then place muffins on a cooling rack. Using a shaker place powdered sugar inside and top onto cooled muffins. Enjoy!

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