I was CRAVING this!

 Peanut butter chocolate chip cookie dough balls! 

Peanut butter chocolate chip cookie dough balls! 

I hate it when I google a recipe and there are paragraphs after paragraphs of how and why they made their recipe. I literally scroll to the bottom to review the recipe and see if I like it. That is why I write very little myself. 

My why: I love making EASY and QUICK healthy yummy meals and I love sharing them.  

Now onto the how!

What you need: 

1 cup almonds 

1 cup dates

1/4 cup natural pb

1/4 cup coconut oil

1 tbsp agave (or maple syrup)

1/4 cup unsweetened coconut flakes  

1/2 cup vegan chocolate chips (PC brand) 

Place almonds in food processor and grind into small pieces. Add dates, oil, pb, and agave. Gring together until you get a dough like mixture. If it’s too dry add a little more pb and coconut oil. Once mixed add the coconut and chips and mix again. Roll into balls (eat one for good measure) and place in the freezer for 20 minutes. Place into a sealed container and store for up to 2 weeks (if they last that long).  

This is a great treat after a meal! 

Want more protein?  Add vanilla protein powder. 

Hate dates?  Try another gooey dried fruit, like dried apricot.

Try different nuts as your base. Cashews are yummy!

Last, but not least, enjoy!  Savour the flavours and enjoy fuelling your body and the pleasure in eating. Yes, it’s OK to enjoy food!  


Pumpkin Spice Everything!

Pumpkin spiced whipped cream!


I am pumpkin spice lover and I know there are others out there. When I said on IG that I was going to make a pumpkin spiced whipped cream, there was lots of "please share". I am not one for long drawn out recipe posts; I always scroll right down to the good stuff so here it is. 

Pumpkin Spice Whipped Cream 

3 drops stevia

I like this one:


1 tsp pumpkin spice

1 can coconut milk placed in the fridge for 24 hours

Place all ingredients in a glass bowl and whip until thick. Keeps in the fridge (covered) for up to 2 weeks.  

Delicious topping on your coffee! 

Enjoy 💋 

White Wine Wild Leek Soup


Hello everyone!

I was lucky enough to get ahold of some local wild ramps aka leeks. These precious babes are only in season for 2-3 weeks for harvesting and are absolutely delish! 

What you need:


Olive oil
5 potatoes peeled and cubed
1 white onion
Box veggie stock (4 cups)
A big handful of ramps, ends cut off, using only the pink part (saving the chopped leafy part for later)
1/3 cup white wine (I used what I had on hand)

What to do:

In a stock pot, add olive oil, ramps and onion until soft.


Add your wine and let simmer for about two minutes; then add your veggie broth and potatoes.  

Boil for about 15 to 20 minutes, depending on how big you cut your potato pieces.

Once soft add the green leafy part of the ramps to your soup and simmer for one minute. I added a dash of white pepper for a bit of spice, you can omit it if you do not like spicy.

After everything has been stirred and combined, add to your blender and blend in batches to purée the soup or use a hand-mixer.

Once completed add a little splash of olive oil or avocado oil on top and enjoy!

Nutrition Assessment