The Healthy Happy Wife

Curried Rice Salad With Orange Dressing (Dairy, Gluten and Oil Free)

2019-03-20T20:08:00.002-04:00

It has been way to long since my last post and here I am not even giving you an original recipe. This delicious salad is from The Garden Grazer where you will find some great real food recipes. I made only a few alterations more because this is what was on hand. I love the pairing of curry and oranges. Our family has really been enjoying orange season right now so this salad was a hit.

Salad Ingredients

1 1/2 cup uncooked brown rice
1/2 cup raisins or currants
1/3 cup chopped almonds
1/2 cup chopped sweet snap peas
1/4 cup chopped parsley
Avocado for on top (optional)

Dressing Ingredients

Juice from 1 orange
1 tablespoons curry powder
1 1/2 tablespoons pure maple syrup
1 tablespoons apple cider vinegar
pinch of sea salt

Directions

Cook rice according to the directions on the package.
In a large bowl combine all salad ingredients, adding rice when cooked.
In a small dish add all dressing ingredients and stir until fully combined.
Pour dressing over salad and stir to fully combine.
Serve warm or cold. It does taste better to have it sit for about an hour in order to allow the flavours to combine.

Quinoa Vegan Patties (Dairy, Gluten and Egg Free)

2018-08-14T11:34:00.000-04:00

Looking for a tasty vegan "Burger" recipe? This one is our favourite. It is easy, allergy friendly and delicious. We have made them several times and they hold together so well. We hope you enjoy them as much as we do.

Ingredients (makes 6-8 patties)

2/3 cup uncooked quinoa (cooked with 1 + 1/3 cup of water)
1 cup of pecans or 1 cup pumpkin seeds
1/4 cup hemp hearts (or other seeds/nuts)
2 cups rolled oats
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
2 tablespoons parsely
2 cloves minced garlic
2 flax eggs (1 1/2 tablespoons flax set with 6 tablespoons water for 2 minutes)
1 tablespoon tamari or soy sauce
1/2 finely diced onion
1 teaspoon dijon mustard
Pepper to taste
1-2 tablespoons water if needed

Directions

Preheat oven to 425 F
Cook quinoa.
Add nuts or seeds to a food processor and grind to very small pieces.
Place all ingredients into a large bowl.
Wet hands slightly and form into patties.
Bake for 20 minutes flipping once in between.

Lentil, Barley and Date Salad

2018-07-11T15:29:00.000-04:00

Looking for a hearty salad or side side dish? This salad is very filling and versatile. It can be served warm or cold.

Ingredients

3/4 cup French green lentils
3/4 cup pearl barley rinsed
1 bay leaf
2 diced green onions or chives
1/2 cup chopped dates
1/2 cup roasted pumpkin seeds*
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 lemon, zest and juice
2 tablespoons apple cider vinegar
1 teaspoon maple syrup or honey
2 tablespoons olive oil
1/2 teaspoon sea salt

* I like "candying" the pumpkin seeds by heating them up a frying pan with 2 teaspoons of maple syrup for 2 minutes.

Directions

Fill a medium pot with 6 cups of water and add lentils, barley and a bay leaf. Bring to a boil and cook uncovered for 20 minutes or until both are tender. Drain and rinse with cold water to cool. Remove bay leaf.
In a medium bowl stir in remaining ingredients and stir to combine. Add cooked lentils and barley and stir again to fully mix. Serve warm or cold

Stewed Pinto Beans (Gluten and Dairy Free)

2018-06-27T16:56:00.001-04:00

Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm. This is a simple easy recipe and can feed many. I soaked my pinto beans from dry beans but you can use canned ones as well. Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water. I made this in a crock pot but it can also be done on the stove or in the oven.

Ingredients

6 cups cooked pinto beans (3 cans of pinto beans)
2 cups pureed tomato
1 cup water (adjust depending on desired amout of sauce)
2 diced carrots cooked until soft
1 diced onion
1/2 tablespoon olive oil
2 cloves garlic
1 cup water
2 bay leaves
1 teaspoons smoked paprika
1 teaspoon coriander
1/4 teaspoon chipotle or to taste
1 teaspoon thyme
1 tablespoon maple syrup (optional)
sea salt and pepper to taste

Directions

In a frying pan heat and add diced onion. Cook onion until very soft about 5-10 minutes. Add garlic and cook another 2 minutes.
Add diced carrot into a pan with water and cook until soft.
Puree the carrots with the water.
Add all ingredients into a crock pot and cook on low for 4-6 hours.
Remove bay leafs. Serve over brown rice if desired.

Pineapple Quinoa Salad with Roasted Cashews (Dairy, Gluten and Sugar Free)

2018-05-23T12:48:00.002-04:00

Summer season is finally approaching and with warmer weather comes a desire for more salads. This quinoa salad makes a great meal on its own or can be used as a side dish. It is very hearty with the addition of the cashews and pumpkin seeds. We love the combination of the pineapple and cilantro where sweet and fresh meet.

Ingredients

1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
3 cups water
1/4 cup shredded red pepper
1 cup chopped pineapple (fresh or from frozen)
1/4 cup cilantro
1/3 cup raw cashews
1/4 cup raw pumpkin seeds
1/4 cup shreded unsweetened coconut

Dressing

1 lemon juiced (1/4 cup)
2 tablespoons olive oil
1 teaspoon ginger
sea salt to taste

Directions

Add quinoa and water to a pot and bring to a boil. Reduce heat and let it cook for 10-15 minutes until tender.
Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions.
Add dressing to the bowl and stir to combine.
Add cooked quinoa to medium bowl and stir to fully coat.
Serve warm or cold. It tastes great either way.

Lemon Chia Pudding (Dairy, Gluten and Refined Sugar Free)

2018-05-11T19:42:00.001-04:00

My husband's favourite flavour is lemon so whenever I can I try to make something with this flavour. Chia pudding is also a family favourite. I hope you like this pudding as much as we do.

Ingredients

1 1/2 cups coconut milk or milk of choice
1/4 + 1 tablespoon cup chia seeds
1 lemon zested
1 lemon juiced
1-2 drops lemon oil (optional)
3 tablespoons maple syrup or sweetener of choice
1/4 teaspoon or more turmeric for colour (optional)
pinch of sea salt
shredded coconut for topping (optional)

Directions

Make the chia pudding by adding all ingredients into a bowl except shredded coconut. Let sit for set in the fridge for about 1 hour or overnight. If possible stir once in between so the chia seeds don't stick together.
Dish into bowls and sprinkle with coconut if desired.

Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

2018-03-22T14:08:00.001-04:00

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters. It can't be too sweet and I prefer more natural sweeteners. Here is a delightful cake that had flavour and suited a special dinner with family.

Cake Ingredients

1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
1 3/4 cups flour (spelt/all purpose)
2 teaspoons baking powder
½ teaspoon sea salt
1/3 cocoa powder
1 egg or 1 flax egg
2 ripe mashed or pureed bananas
1/3 cup grapeseed oil
1/3 cup maple syrup
2 teaspoons vanilla
1/3 cup diary free chocolate chips (optional)

Frosting Ingredients

1/3 cup natural peanut butter (homemade)
2 tablespoons unsweetened cocoa powder
2 tablespoons xylitol or palm sugar
1-2 tablespoons maple syrup
1 teaspoon vanilla
3 - 6 tablespoons non dairy milk depending on desired consistency

Directions

Preheat oven to 350 F and grease a 9 x 9 baking dish.
In a small dish combine milk and vinegar and let sit
In a large mixing bowl combine all dry ingredients.
In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
Add wet ingredients into dry ingredients and stir until combined.
Pour into prepared dish.
Bake for 40-50 minutes until inserted toothpick comes out clean.
Combine all ingredients for the frosting and whip until smooth.
Pour/spread over cake when cake is still warm. Let sit and cool to room temperature. Add chocolate shavings if desired!
Enjoy!

Simple Fermented Carrots

2018-02-01T13:31:00.001-05:00

Fermenting foods is an excellent and inexpensive way to get healthy bacteria into your gut or digestive system. The bacteria will help fight off sickness, digest food, manage body weight, repair tissue and even balance hormones.

Having tackled sauerkraut, fermenting carrots was super simple. They can ferment for many days depending on your desired taste. We definitely prefer them over 7 days but keep checking and tasting them for your desired outcome. I like the addition of dill but feel free to omit if it is not your thing!

Ingredients (makes 2- 500ml jars)

6-8 carrots, peeled and cut into strips
1/2 tablespoon sea salt
2 cups water
1/2 teaspoon dried dill or 2 sprigs fresh dill (optional)
2 cloves garlic

Directions

Add carrots to clean mason jars.
Combine all remaining ingredients into a jar and stir to combine.
Poor juices over the carrots ensuring they are covered with liquid. If you need to add additional liquid, simply combine 1/2 tablespoon of sea salt with 1 cup of filtered water and add on top if required.
Loosely seal jar but allow for some air to be released. I use the pickle pipe and find it to be an easy way to allow C02 gas that is created can be vented out. Otherwise just check carrots daily to ensure no mold is growing and air can escape then lightly seal the jar again.
Place in a dark area for 5-10 days or until desired outcome.
Once fermentation is complete. Seal the jars with proper lids and store in the refrigerator to stop the fermenting process.

Steel Cut Gingrebread Oatmeal in the Crockpot (Dairy and Gluten Free)

2018-01-24T16:24:00.002-05:00

Breakfast is the meal I struggle with the most. I love variety but it often takes some planning ahead and at the end of the day the couch is calling me not the kitchen. However this crock pot recipe is super easy and quick.

Ingredients

2 cups steel cut oats
2 cups milk of choice (I used almond)
6 cups water
2 tablespoons organic molasses
1 tablespoon pure maple syrup (optional)
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon all spice
1 teaspoon nutmeg
1/4 teaspoon sea salt

Directions

Simply place in ingredients into the pot, stir and set for 6-8 hours on low.
Add additional milk in the morning if needed.

*toppings: whipped coconut cream, cinnamon, diced apples or pears, maple syrup, pumpkin seeds

Roasted Squash and Lentil Salad (Dairy and Gluten Free)

2018-01-15T13:35:00.000-05:00

This is a wonderful recipe I have discovered from Kitchn. If you haven't discovered this website, it has some fabulous recipes. I made some of my own alterations due to ingredients on hand or simply taste preference. If you manage any leftovers they do reheat very well in a warm oven.

Ingredients

1 medium squash (I used butternut) peeled and cut into bite size pieces
1 large red onion, cut into 1/8ths
1 bulb of garlic or 3 cloves
olive oil, divided
2 1/2 cups green lentils
2 bay leaves
4-6 large leaves of kale
1/2 cup roasted sunflower seeds*
sea salt
ground black pepper

Dressing:

3 cloves roasted garlic
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1/4 teaspoon sea salt

Directions

Preheat oven to 425 F.
Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper. Stir to fully coat.
Place on a baking sheet and roast for 25-30 minutes.
Cook lentils in a pot with two bay leaves. Add enough water to cover plus 3 cm. Cook just until cooked. (12-15 minutes.) Drain and set aside.
Chop cleaned kale into shredded thin pieces.
Once garlic, squash and onion have been roasted until soft remove and set aside.
Puree dressing until smooth using 3 cloves roasted garlic.
Add any remaining garlic, onions and squash into a bowl. Add cooked lentils and roasted sunflower seeds.
Pour dressing over top, season with salt and pepper and serve warm.

* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes

Protein Energy Ball Cookies (Dairy, Gluten, Grain and Refined Sugar Free)

2018-01-11T16:21:00.001-05:00

I am back! I know it has been a long while since I posted. Life has been moving a long and my family has been my priority. December was full of selling my Limestone Living products, toilet training and Christmas.

I admit I indulged in too much chocolate this holiday and my body is craving sugar! It has been tough to get through. I am trying to cut it all out but have resorted to a few healthier options for those low moments. This week I made my Black Bean Fudge and today my little guy and I created these energy "cookies."He was very delighted to help and I had a hard time keeping him from eating way too many. These balls will keep in the fridge or freezer and make an excellent breakfast or snack!

Ingredients

1/3 cup melted coconut oil
1/4 cup sunflower seed butter or any nut butter
1/3 cup ground flax seed
1 1/2 cup shredded coconut + extra for rolling
1/2 cup hemp hearts, sunflower seeds or other seeds
1/2 cup ground pumpkin seeds
1/3 cup honey or apple sauce
1/3-1/2 cup protein powder

Directions

Combine all ingredients into a mixing bowl.
Roll into balls and roll again into coconut if desired.
Store in air tight container in fridge of freezer.

Pumpkin Pie Smoothie (Dairy Free)

2017-10-10T20:29:00.001-04:00

Another pumpkin recipe, yes we have a lot of pumpkins over here. I was pureeing some pumpkin for the freezer today and was kind of lazy about cleaning out the blender. So what to do what the leftover pumpkin in your blender? Add ingredients and make a smoothie! This is not my recipe but rather my slight alteration of the Pumpkin Pie Smoothie For Two by Oh She Glows.

Ingredients

1/2 cup pumpkin puree
1 1/4 cup coconut, almond or cashew milk
1/2 tablespoon pure blackstrap molasses or maple syrup
1 tablespoon ground flax seed or chia seeds
1 banana
1/2 teaspoon pure vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
4-5 ice cubes

Directions

Add ingredients into your blender and puree until smooth or your ice is as desired.
Enjoy.

Roasted Pumpkin Soup with Tarragon (Dairy Free with Vegan Option)

2017-10-06T10:00:00.001-04:00

Fall is here! The pumpkin are in plenty this year. We have been looking how they decorate our road side stand. So what to do with all those pumpkins? Here is another great pumpkin soup recipe. I love the hint of tarragon. If you have the time, take the seeds and roast them as well. They make a great topping.

Ingredients

1 medium size pumpkin roasted*
1 diced onion
1 tablespoons olive oil or grass fed butter
3-4 cloves minced or roast garlic
1 tablespoon maple syrup or honey
4 cups vegetable, bone or chicken broth
1/2 cup coconut cream
3 tablespoons chopped tarragon
1 teaspoon sea salt or to taste
cayenne to taste
black pepper to taste

Directions

Roast pumpkin and garlic in oven (see directions below)
In a large pot add onion and oil. Saute for 5 minuets until soft.
Add tarragon and fry for another minute.
Add all remaining ingredients and cook for 5-10 minutes.
Puree until smooth.
Serve with tarragon and roasted maple cinnamon pumpkin seeds

* to roast a pumpkin simply poke holes in the pumpkin with a knife. Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.

Happy Thanksgiving!

Squash, Apple and Maple Bread Pudding (Dairy Free)

2017-09-18T13:53:00.000-04:00

We are not big bread eaters so bread pudding is quite a novelty for us. I have only made it a couple times with just apples but wanted to try something a little different. This recipe makes for a great breakfast, brunch or lunch. I served this to seven children for lunch and it was a hit!

Ingredients

1 roasted squash (I used butternut)
2 shredded apples
10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
1 cup maple syrup
3 cups non dairy milk (I used almond and cashew)
5 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon sea salt
coconut oil for greasing

Directions

Slice squash in half and remove seeds. Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
Peel squash when cool enough to handle and place a blender. Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
Grease 9 x 13 pan and layer bread and apples.
Pour squash puree over top and press down onto the bread so it absorbs the liquid. Let sit for 10 minutes.
Preheat oven to 350F.
Bake 30 minutes, uncover and bake another 20 minutes.

Cauliflower Cream Sauce (Dairy Free Options)

2017-08-23T21:29:00.002-04:00

I have always wanted to make a cream sauce with cauliflower. I found a recipe from Leelalicioius, which I have only slightly altered to suit our family. It was delicious and great on pasta. This recipe makes about 6 cups. I hope you enjoy it as much as well all did.

Ingredients

2 diced onions
4 cloves garlic minced
1 tablespoon butter, ghee, olive oil or coconut milk
1 medium cauliflower cut into into florets
1/3 cup chopped sweet potato (optional)
3/4 cup milk of choice (I used almond)
1/2 cup broth (vegetable of chicken)
1/3 cup nutritional yeast
1/2 teaspoon sea salt
cayenne or hot sauce to taste
1-2 tablespoons lemon juice
fresh ground pepper to taste

Directions

Saute onions in oil/butter until soft and fragrant. Add garlic and saute for another 1-2 minutes.
In a pot of boiling water add the cut the cauliflower and sweet potato. Cook until tender.
Place all ingredients into a blender and puree until smooth.
Serve over pasta or devour on its own.
Store sauce in an airtight jar in fridge.

Strawberry Maple Vinaigrette (Gluten and Refined Sugar Free)

2017-06-26T12:08:00.000-04:00

Strawberry season is here. We have been out picking a few times already for Limestone Living. I simply adapted my regular Maple Balsamic Dressing to include some strawberries. This is a sweet dressing which is a great compliment to a simple kale salad.

Ingredients

4-6 medium size strawberries
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
4 Tablespoons olive oil
1 teaspoon apple cider vinegar
salt and to taste

Directions

Combine all ingredients into a blender and puree until smooth and well blended.
Store in an airtight container in the fridge for 2-3 weeks.

Hmm, what is this?

(the challenges of taking photos with a toddler)

I couldn't keep his little fingers out of it.

He definitely liked it as he went back for more.

It is 1 year old approved!

Simple White Bean Soup (with Vegan Option)

2017-06-23T14:38:00.000-04:00

Although it is summer, today was rather raining and it felt like a soup day. This recipe took little time to prepare and was very satisfying. I am certain most types of cooked beans would also work well with this soup.

Ingredients

1 diced onion
1 tablespoon olive oil, ghee or grass fed butter
3 minced garlic
1 1/2 cups cooked navy, white beans or other beans
2 shredded carrots
4 cups bone, chicken, or vegetable broth
1 teaspoon dried parsley or 1/4 cup fresh
2 teaspoons fresh minced chives
1 teaspoon thyme or 1/4 cup fresh thyme
1/4 teaspoon cayenne pepper
sea salt and pepper to taste
1 shredded zucchini

Directions

In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute.
Add all remaining ingredients except zucchini and cook until carrots are tender.
Add zucchini and cook another 2-3 minutes.
Serve.

Peanut Butter Cookies (Dairy, Gluten and Refined Sugar Free)

2017-05-25T17:09:00.001-04:00

I recently realized I didn't have a standard peanut butter cookie reipce. I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version. If you can handle gluten, I think a nice red fife flour would be a great substitute as well.

Ingredients (makes 18 -20 cookies)

1 1/4 cup gluten free pancake mix or other gluten free flour blend
1 teaspoon guar gum (omit if your flour blend has already)
1/2 teaspoon baking powder (omit if using my pancake mix)
1/4 teaspoon salt
1/2 cup softened coconut oil
1 cup natural peanut butter at room temperature (smooth or chunky)
3/4 cup palm, coconut or demerara sugar
1 large egg
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired

Directions

Preheat oven to 350 F and prepare cookie trays.
In a medium size bowl combine all dry ingredients and set aside.
In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
Slowly stir in dry ingredients.
Roll into tablespoon size amounts. You can roll into a bit of xylitol and or sea salt if desired. Flatten balls with fork into a criss cross pattern.
Bake for 8-10 minutes until golden brown on top.
Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.

Cream of Millet Porridge (Dairy, Gluten and Refined Sugar Free)

2017-05-01T14:13:00.003-04:00

I like a lot of variety in my menu. Breakfast is another meal where I don't enjoy eating the same thing in a row. One recipe that is continually in our weekly line up is cream of millet. Millet is a small gluten free grain that is an excellent source of magnesium. Magnesium is important in lowering blood pressure, fighting off migraines and asthma. Millet is also one of the few more alkaline grains, making it easier to digest.

Although it can be made with the whole grains as in this recipe, I do prefer grinding the millet in the blender to make it into a powder. The millet powder cooks much quicker and produces a creamier finish.

Ingredients

1 cup ground millet
4 cups liquid (water and/or non dairy milk)*
1 teaspoon sea salt
2 tablespoons ground flax seeds
1/2 cup chopped dates
1/4 cup ground pumpkin seeds or shredded coconut (optional)
1 teaspoon gluten free vanilla
1 tablespoon coconut oil, grass fed butter or ghee
maple syrup for serving if desired

*I use 1/2 cup coconut cream and the rest water

Directions

Add millet, water/milk, salt, flax, dates, pumpkin seeds/coconut into a pot and stir.
Bring to a boil and then reduce heat to a medium.
Cook while stirring frequently for about 10 minutes or until millet is fully cooked.
Remove from heat, add vanilla and coconut oil.
Stir and let sit with the lid on for 5 minutes.
Puree if you want the dates completely pureed.
Serve with maple syrup if desired.

A Family Trip to China

2017-04-19T21:02:00.004-04:00

We were blessed this April to take a trip as a family to China. Why China? I have a sister who lives there with her family. For the last 13 years or so, they have taught overseas at various international schools. For the last 3 years they have been working in Shanghai.

I was extremely excited when my husband gave us the plane tickets at Christmas time, but as time grew closer I started to get nervous. The 13 hour plane ride, the 12 hour time difference, the packing, the planning, how was this all going to play out, especially with a one year old? How was I going to feel knowing I stuck on an airplane for so long?

As usual, the worry was for nothing. God took great care of us. My mother in law said when she thought of us while on our trip, she pictured a cross over our heads and that is how I felt.

Our trip was filled with sight seeing, shopping, a lot of walking and great food. Although there are so many great historic and touristic places to visit in China, we kept this trip simple as to not overwhelm us or the kids.
Read on if you want to get a quick glimpse of our trip.

Getting ready for a "rough" sleep in the hotel before we fly out the next morning :)
We spent the night in Montreal before taking our 13 hour direct flight to Shangai

Yeah for good food in the Air Canada Lounge

Almost time to take off.

Our welcome sign :)

A trip to a traditional "wet market" in Xui Jing. It was quite the experience for us.
Not at all like a typical Canadian grocery store.

"Hey is that a black chicken?"

My middle daughter LOVED the wet market and asked to return many times.

She enjoyed looking at the fish, frogs, turtles and pig's heads!

The busy streets of Shanghai. It was a holiday that day and the streets were packed.

Tai Kang Lu, one of the few places with old traditional buildings.

Very busy!

My handsome husband and if you can't tell, my gorgeous sister.

These two loved the shopping
in the old streets.

A view from the Bund, a popular tourist area and second tallest

building in the world; the Shanghai Tower.

A few cool kids waiting for the subway. These children had a lot of pictures taken

perhaps due to the blond hair and blue eyes. Many people were also surprised

that we have three children!

My favourite picture. Isn't he so adorable?

In Shanghai, you can find many restaurants and stores that will have some English. This restaurant however was strictly in Chinese. We had a great time just pointing to the menu and "blindly" picking out our lunch. I was so proud of the kids, they would eat whatever was given. I honestly had no idea what I ate that day but it was tasty.

Even our little guy was using his chopsticks.

When on vacation, we often look for smoothie bars. They are a great way to get some

additional nutrients and easy for all members of the family.

On a less healthy note, my husband felt I should post this. Yes, we ate breakfast at McDonalds...once!

Banana Oat Blender Muffins (Gluten and Refined Sugar Free Options)

2017-03-22T21:06:00.001-04:00

Muffins are a common breakfast or snack item around here. I like how they can be quick and easy to make. They are also easy to adapt to include variety of ingredients. This recipe is definitely a simple one. I like it more as a base and can be adapted with other spices, fruits, nuts or shredded vegetables.

Ingredients

2 cups oats (regular or gluten free)
3 ripe bananas
1/4 cup grapeseed oil
2 eggs
1/2 cup organic greek, non dairy or regular yogurt
3 tablespoons honey or maple syrup
1 1/2 teaspoons baking powder
2 tablespoons flax seeds
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
toppings or fillers: chocolate chips, blueberries, nuts, coconut, dried fruit, zucchini/carrots?

Directions

Preheat oven to 350 F and prepare muffin tray.
Combine all ingredients into blender except if you want whole pieces of nuts, fruits, etc. Add those in after blending.
Blend until batter is smooth.
Add your additional fillers if desired and stir.
Pour into muffin tray 3/4 full.
Bake for 20-25 minutes or until inserted toothpick comes out clean.
Enjoy!

Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

2017-03-01T14:58:00.000-05:00

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese. In other words, great brain and bone food :) These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)

1 1/4 cup coconut milk (I used canned)
1/4 cup chia seeds
2 tablespoons maple syrup or honey
1/2 teaspoon vanilla
pinch sea salt
1/2-1 cup chopped pineapple
1/2-1 cup chopped raspberries
shredded unsweetened coconut for topping

Directions

Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine. Let sit for set in the fridge for about 1 hour or overnight. If possible stir once in between so the chia seeds don't stick together.
Layer parfaits with chia, pineapple, raspberries, repeat. Sprinkle with coconut if desired.

Happy 1st Birthday To Our Little Boy

2017-02-20T20:30:00.000-05:00

This weekend we celebrated our little one's first birthday! Where did the year go? I desperately tried to slow time down this past year, however it still seemed to just speed on. We have thoroughly enjoyed watching him grow and seeing the positive impact his presence has made on the girls. We have all been so blessed by him.

Blowing out his candle

Is this for me?

We made the day into a train theme, as it is also the theme of his bedroom. My father in law has passed down an old electric train which has become a focal point in the nursery.

1950's toy train

The girls were thrilled to help decorate the dining room and worked hard at creating trains for the decorations.

Not wanting to create too much work for myself, I made two kinds of cupcakes instead of a cake. A carrot cupcake (sorry no recipe posted) and my chocolate cupcakes with chocolate date icing. Okay, maybe that doesn't sound that simple ;)

Greek yogurt made a great topping for his cupcake,

he devoured it!

On Sunday we also took the opportunity to thank God for our little boy and to acknowledge this blessing through a child dedication at our church. A Child dedication is a public commitment you make before God. The dedication service provides an opportunity to express your desire to lead and spiritually nurture your child in cooperation with the Holy Spirit. We are so thankful to have been able to share these celebrations with family and friends.

Our little family with our Pastor

A Few More Photos of the Day

I must be explaining something really exciting ;)

Enjoying a New Book

Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

2017-02-05T14:32:00.000-05:00

I was at a store this week and of course hungry! Isn't that always the case, being around food makes you hungry. It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up. It was then, that I remembered I used to make cookie balls more often. They are so versatile and can be very simple to make. Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

2 cups soft dates*
1 1/2 cups unsweetened shredded coconut
1/2 cup ground almonds
1 tablespoon coconut oil
1 teaspoon almond extract
1/4 teaspoon sea salt
3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
Blend ingredients until all large pieces of date are cut evenly.
Place the 3 tablespoons of remaining coconut onto a plate.
Using your hands take about a tablespoon amount of dough and roll in into a ball.
Roll the ball into the coconut until it is fully covered.
Place all completed balls into covered container and store in the fridge for 1 week or freezer.
Enjoy.

Cabbage Bacon Bowl (Dairy, Gluten and Grain Free)

2017-01-24T21:43:00.000-05:00

This recipe is one created by my husband. Once and awhile we are blessed with his culinary creations. Often he doesn't write down or remember what he has added to the dish but thankfully this one was placed on pen and paper. This delicious meal which was not only tasty and filling, but also great for a simple budget.

Ingredients (serves 4-5 people)

3 tablespoons olive oil
1 diced onion
1/2 teaspoon mustard seeds
7-9 strips of bacon cut into small pieces
1/2 thinly sliced large white cabbage
1 shredded small zucchini
1 shredded apple
1/2-1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 tablespoon maple syrup
sea salt and black pepper to taste
1/3 cup cashews, pecans or walnuts (optional)

Directions

In a large wok or frying pan, add oil and fry onion, garlic and bacon until it browns and onion is soft.
Add mustard seeds, turmeric, cayenne and cabbage. Fry until cabbage is soft (about 10 minutes.)
Add all remaining ingredients into the pan.
Cook until apple and zucchini are soft, approximately 5 minutes.
Serve as is or place over a bed or rice.