Peach Freezling

Peach Freezling

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What exactly is Freezling you ask??? It just may be my new favourite drink and it is a spin-off of the super popular frosé-frozen rosé wine slush.  Freezling however is made using riesling instead of rosé and it’s perfect for a hot summer day.  It’s super versatile and can be made by blending any of your favourite fruit and Kitsch’s Maria’s Block Riesling which is a classic style Riesling with notes of peach, appricot, and nectarine!

Hope you enjoy it as much as I do!!
Ingredients
  • 1 bottle Kitsch Maria’s Block Riesling plus more for blending *see note
  • 6 fresh peaches (peeled and sliced) or frozen peaches if they are not in season
  • ½ cup simple syrup (mix 1/4 cup sugar with 1/4 cup hot water and mix to dissolve sugar)
  • 1/2 lemon juiced
  • 2 oz Triple Sec
Instructions
  1. Add fresh peaches, simple syrup, lemon juice, Triple Sec and Kitsch Riesling to a blender.
  2. Blend until completely smooth.
  3. Pour mixture into ice cube trays or a pan.
  4. Freeze.
  5. Place frozen mixture in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)
  6. Add a splash of wine to make blending easier.
  7. Blend until slush consistency (add a splash of wine to thin it out if needed)
  8. Pour into wine glasses, add a straw (if desired) and serve immediately.
  9. Garnish with fresh fruit like peaches, lemons, or limes.
Notes

You’ll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.

ADD ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!

Serves 4

Xo Chelsea

Healthy Blueberry Mufffins- oil, sugar, dairy, and flour free!

Healthy Blueberry Oat Muffins- oil, sugar, dairy, and flour free!

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This is one of my favourite muffin recipes!!! It’s the same recipe as my Apple Crisp Muffins but I added blueberries instead. They are made without flour, dairy, sugar, or oil and are sooo good! My family ate the whole batch in 2 days!!!! I love that they are loaded with blueberries and use whole grain oat flour, almond milk, and natural honey.

Here is what makes these a little more nutritious:

•Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)

•Bananas/applesauce keep the muffins moist instead of the usual oil or butter.

•A bit of honey sweetens the recipe instead of refined white sugar.

•These can be made using gluten free oats to make them gluten free.

I love this recipe because you can get creative and add your favourite add ins. I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:

  • frozen blueberries Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry. This will keep them from turning your batter blue or purple!                                                               chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

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Muffin Recipe

Ingredients:

2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
1 cup blueberries (or your favourite add in like 1 cup berries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example)
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk (I used almond milk)
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Muffin tin

Instructions:

  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 2 cups, .5 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and .5 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8.  Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Enjoy!!

xo Chelsea

Healthy Apple Crisp Muffins- no oil, no sugar, no dairy, no flour!

Healthy Apple Crisp Muffins- oil, sugar, dairy, and flour free!

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These healthy Apple Crisp Oatmeal Muffins are made without flour, dairy, sugar, or oil and they turned out so well! My family ate the whole batch in less than 2 days!!!! Store bought muffins are often full of sugar and oil and I love that these are sweetened with honey and made with healthy whole grain oats.  They are packed full of nutrients, fibre and protein which make them a great addition to breakfast or for a snack on the go.

Here is what makes these Apple Crisp Oatmeal Muffins a little more nutritious:

  • Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
  • Bananas/applesauce keep the muffins moist instead of the usual oil or butter.
  • A bit of honey sweetens the recipe instead of refined white sugar.

These can also be made gluten free by using gluten free oats and the best part is, you can customize the batter to make your favourite muffin flavour! I used chopped apple and cinnamon for this batch but adding zucchini is also a great way to sneak in those extra veggies.

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I added a crumb topping to mine which my kids absolutely loved. The extra crunch really add another layer of deliciousness. You can omit this however if you prefer!

This is one of my all time favourite muffin recipes as you can get creative and switch up your favourite add ins depending on what you are craving!

Here are some optional add ins as well as the recipe below:
  • 1 cup frozen blueberries *Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry.  This will keep them from turning your batter blue or purple!
  • 1 cup chopped apple
  • 1 cup chocolate chips
  • 1/2 cup zucchini and 1/2 cup apple
  • 1/2 cup walnuts and 1/2 cup raisins
  • 1 cup fresh or frozen raspberries

Apple Crisp Oat Muffin Recipe

Ingredients:

  • 2 ½ cups old-fashioned oats ( ground in a food processor or blender until a flour like consistency)
  • 2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
  • 3 large overripe bananas (1.5 cups mashed or 1.5 cups applesauce- I switch it up depending on what I have in the house but used applesauce for this batch)
  • 1 cup finely chopped apples (or your favourite mix in: you can get creative here!)  *Note- if adding zucchini squeeze excess water before adding
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup milk (I used almond milk)
  • 2 tsp real vanilla
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • muffin tin

 

Instructions:
  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 2.5 cups and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 2.5 cups of oats in a food processor and blend/pulse until they reach a flour like consistency.
  5. Add apple sauce to a separate bowl OR mashed banana (there should be no lumps so mash well).
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Mix all dry ingredients in a separate bowl (blended oats, baking soda, baking powder, salt, and cinnamon)
  8. Add wet ingredients to dry ingredients and mix until just incorporated. Allow mixture to sit for 10 minutes.
  9. Fold in chopped apples.
  10. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  11. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  12. Bake at 350 degrees celcius for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Optional Oat Crumb Topping-

Ingredients:

  • 1/3 cups room melted coconut oil or butter- add an extra 1-2 tbsp if your mixture seems too dry once mixed.
  • 1/4 cup honey
  • 3/4 cup rolled oats
  • 1/4 cup chopped pecans *optional
  • 1/4 cup almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions:

  1. Whisk the coconut oil or butter and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined. Add your mixture to the top of the muffins just before putting them in the oven.

2. Enjoy!!

xo Chelsea

Lip Rescue Sugar Scrub

Lip Rescue Sugar Scrub

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This all natural Lip Rescue Sugar Scrub is made with just 2 ingredients you likely already have at home! It’s easy to make and helps to exfoliate and soften dry lips.

Simply mix 1/2 cup coconut oil with 3 tbsp granulated sugar.  Then stir until well combined and the coconut oil starts to soften slightly.  You can also add one drop of peppermint essential oil to the Lip Rescue Sugar Scrub to give it a nice minty smell and sensation! Store in a container in a cool dry place.

Enjoy!

xo Chelsea

Pink Grapefruit Sorbet

Pink Grapefruit Sorbet- refined sugar and dairy free

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This simple and refreshing Pink Grapefruit Sorbet does not require an ice cream maker and is the perfect treat on a warm sunny day! I’m such a sucker for all things citrusy and I love a good sweet yet tangy sorbet.  When I was little I always choose sorbet instead of ice cream. Rainbow sorbet was my go to and I’m still that way today!  Some of my favourite desserts are things like key lime or lemon meringue pie, and if I have a choice between ice cream or sorbet, its sorbet ALL the way!

I made this sorbet with monk fruit sweetener (my favourite natural sweetener) so it’s lower in calories and refined sugar free.  If you are not a fan of sweeteners or don’t have any at home, don’t worry it also tastes amazing made with regular sugar!

Ingredients

  • cup water
  • 1/2 cup monk fruit sweetener (or 1 cup white granulated sugar)
  • 1 cup fresh squeezed grapefruit juice (about 1-2 grapefruits, I used pink grapefruits)
  • Fresh mint sprig for a garnish if desired

Directions

  1. In a saucepan, combine sugar and water and bring to a boil. Lower heat and simmer for 5 minutes: remove from heat, cover and let cool.
  2. Pour grapefruit juice and cooled water mixture in a blender and blend well.
  3. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
  4. Transfer frozen mixture into a blender again and blend well.
  5. Freeze again in a shallow pan.
  6. When ready to serve, use a melon baller or ice cream scoop and garnish with a sprig of mint and serve.
  7. Enjoy!

xo Chelsea 

 

Healthy Chipotle Ranch Dressing

Healthy Chipotle Ranch Dressing

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A delicious healthy chipotle ranch dressing made with greek yogurt. This creamy dressing or dip has a kick of heat and will be a new favourite to drizzle on tacos or southwest inspired salads and it’s one of my favs for dipping sweet potato fries in!  When  I’m making it as a dip I use half yogurt/half mayo and it reminds me of the Cactus Club Chipotle Aioli!!!!

Ingredients

  • cup nonfat plain greek yogurt (or mayo- see below note)
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons fresh lemon juice 
  • 1 1/2 teaspoons fresh chopped dill
  • 1/2 teaspoon salt, plus more to taste
  • 1 1/2 teaspoon chipotle chili powder    
  • Note: If you are wanting a thicker dip you can use 1/2 cup mayo and 1/2 cup yogurt.  I like the combo of mayo + greek yogurt when I’m making this recipe to dip my yam fries in or if I am using it as a drizzle over my tacos or power bowls!  If you want it to be like the Cactus Club Chipotle Aioli then make using full mayo.

Instructions

  1. Add all ingredients to a blender or food processor and blend until combined. Dressing will last up to one week stored in the fridge!

 

Xo Chelsea

Blackened Chicken Power Bowl with a Healthy Chipotle Ranch Dressing

Blackened Chicken Power Bowl with Chipotle Ranch Dressing

IMG_8454Have you had a power bowl before? They are one of my favourite things to eat and they help to keep me on track with eating healthy whole foods. Wellness never tasted so good and you don’t have to sacrifice on flavour to bring yourself a nutricious and delicious meal. These bowls are jam-packed with so many good for you nutrients that keep you full and going all day long.

Let us talk about the star of this bowl. The blackened chicken. The seasoning creates the most incredible spice rub and leaves a black spiced pan seared crust on the chicken. It is bursting with so much flavour in each and every bite!

These power bowls are perfect for a healthy lifestyle, and this blackened chicken recipe is really versatile and can be used as a seasoning rub on shrimp, fish, or roasted sweet potatoes.

The healthy chipotle dressing made with greek yogurt and a few simple ingredients really brings this bowl to life.  It is bursting with flavour and is one of my favourite things to drizzle on power bowls, tacos, or to dip my yam fries in.  When using it as a dip I like to make mine with half mayo/half greek yogurt so it is extra thick and creamy!

I know that you are going to love these delicious and healthy bowls just as much as I do!

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How do you make blackened chicken?

Chili powder, paprika, onion powder, garlic powder, italian seasoning, salt and pepper all come together in this perfect spice rub. Oil each side of the chicken breasts and rub with the spice rub. Add a tablespoon of olive oil to a medium sized skillet and cook the chicken breasts on medium high heat and cook on each side until cooked throughout.

Is blackened chicken burnt?

Blackening is a cooking technique and while it may appear burnt, the dark coloured and deeply flavoured crust is a result of the charred spices.

Blackened Chicken Power Bowl Recipe-

Ingredients

  • 4 chicken breasts
  • 2 sweet potatoes cubed
  • 1 cup chopped tomatoes
  • 4 tbsp avocado oil (or oil of your choice) divided
  • 1 avocado cubed
  • 1 can corn
  • 1 can black beans
  • Cilantro- used for garnish on top
  • Optional- 1-2 cups rice or quinoa

Blackening Seasoning:

  • 1 tbsp Chili Powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt

Healthy Chipotle Ranch Dressing:

  • 1 cup nonfat plain unsweetened greek yogurt (or 1/2 cup mayo, 1/2 cup yogurt if you want a thick and creamy dip)
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons fresh lemon juice 
  • 1 teaspoon fresh dill chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1 1/2 teaspoons chipotle chili powder
  • 1 tbsp water to thin dressing if your yogurt is really thick
  • Note: I like the combo of mayo + greek yogurt when I’m making this recipe to dip my yam fries in or if I am using it as a drizzle over my tacos or power bowls!

Add all ingredients to a blender or food processor and blend until combined. Dressing will last up to one week stored in the fridge!

 

Instructions:

    1. Roast the sweet potatoes: Preheat oven to 425 degrees. On a rimmed baking sheet toss the potatoes, a drizzle of avocado oil, salt and pepper. Roast for 35-45 minutes or until tender.
    2. Prepare the chicken: In a small bowl add the chili powder, paprika, onion powder, cumin, garlic powder, Italian seasoning, and salt and pepper. Use about 1 tablespoon of the oil the chicken. Rub the spice rub evenly on the front and back of the chicken.
    3. In a medium-sized skillet over medium-high heat add 1 tablespoon of the oil. Add the chicken and cook on each side about 2-3 minutes or until cooked through. Slice chicken and set aside.
    4. To assemble the power bowls: Divide the chicken evenly with the sweet potatoes, avocado, corn, black beans and place on a bed of shredded lettuce.
    5. Drizzle with Chipotle Ranch Dressing!
    6. Enjoy!!

*Option: add 1/2-1 cup of rice or quinoa if you are looking for more of a hearty bowl!

Xo Chelsea 

Chunky Monkey Banana Muffins (refined sugar and dairy free)

Chunky Monkey Banana Muffins | Refined Sugar & Dairy Free

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The Best Banana Muffins

Recipe yields 12 muffins.

This banana muffin recipe is one of my favourites and it just so happens to be healthier than most! I used my basic banana muffin recipe, drizzled them with chocolate & peanut butter and topped them with walnuts to make them the Chunky Monkey version. You can also leave them as is cause they are also really good just on their own!!

  • These muffins are easy to make with basic ingredients. Only one bowl required.
  • They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
  • They’re also naturally sweetened rather than loaded with refined sugar. You can use maple syrup (or honey) offers a touch of extra flavour!
  • They are dairy free and use either olive oil or coconut oil instead of butter.
  • These muffins also freeze well. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.

 

INGREDIENTS

  • 1/3 cup melted coconut oil or extra-virgin olive oil. I prefer coconut oil as sometimes you can slightly taste the olive oil depending on the brand you use.
  • 1/3 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 1/3 cup packed mashed ripe bananas (about 4 bananas)
  • 1/4 cup milk of choice or water (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1 3/4 cups regular or white whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • Optional: once out of the oven and cooled drizzle with melted chocolate (dairy free if avoiding dairy), melted peanut butter and add chopped walnuts or pecans to make these Chunky Monkey style!

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or blueberries, fold them in now.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total).
  5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool.
  7. Once cooled drizzle with melted peanut butter and chocolate and top with walnuts if you want!

*These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Enjoy!!

xo Chelsea

 

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins  -whole grain, refined sugar/dairy free & packed with zucchiniImage 2019-03-07 at 7.09 PM.jpg

These Double Chocolate Chip Zucchini muffins are made with whole food ingredients, contain all natural sugars, are dairy free, and packed full of zucchini.  They taste just like a chocolate cake but are surprisingly good for you as they are made with an organic whole 4 grain flour blend from Yupik, applesauce, maple syrup, zucchini, and coconut oil.  My kids gobbled these up pretty quick!  I mean who doesn’t love a good double chocolate chip muffin that tastes like a decedent chocolate cake? I sure do and these are ones you can feel good about eating!

I used a few ingredients from Yupik which is an online retailer that sells high quality, organic, natural food products.  They sell everything from nuts, snack mixes, flours, dried fruit and a whole lot more. I’m obsessed with their organic date powder which is just ground up dates and use it as a natural sweetener all the time!

Ingredients

  • 1 1/2 cups white whole wheat flour (I used this gluten free 4 Grain flour from Yupik)
  • 1/4 cup cocoa powder (I used this one from Yupik)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2teaspoon ground nutmeg
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup grated zucchini (about 1½ zucchinis), lightly squeeze the liquid from the zucchini
  • 1/2 cup dark chocolate chips (I used these ones from Yupik)

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a muffin pan by greasing the bottom and sides (you can grease with coconut oil, butter)
  3. In a medium bowl, add flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  4. In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
  5. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  6. Fold in the grated zucchini and chocolate chips.
  7. Add the batter to prepared muffin pan.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean.

I hope you enjoy them as much as I do!!

xo Chelsea

 

Pumpkin Spice Muffins

Pumpkin Spice Muffins

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Now that fall is in full swing I have been spending more time in my kitchen. The cooler weather makes me want to put on my comfy clothes and make healthy baked goods and soups.
These muffins are one of my favs in the fall and I love how they can be made with just one bowl!!!   I’m all about quick, easy, and minimal clean up and these muffins are just that.
These are perfect for making for school lunches or for a quick grab and go snack. They are packed full of healthy nutritious ingredients.  Made with whole grain flour, oats, and honey these muffins are dairy free and naturally sweetened.   Pumpkin is also packed full of fibre, vitamin A (which is anti aging by the way) , and antioxidants. Bonus!

INGREDIENTS

  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • 1/4 cup maple syrup or honey
  • 1/4 unsweetened apple sauce
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice (I used unsweetened almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice or cloves
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. If necessary, Grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I like to use muffin liners as I find it a bit easier to handle that way.
  6. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

xo Chelsea

Healthy Whole Wheat Banana Bread

Healthy Whole Wheat Banana Bread- refined sugar & dairy free.

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This banana bread is one of my favourites, is really easy to make and full of healthy whole food ingredients.  Made with 100% whole wheat flour and and a touch of natural honey or maple syrup for sweetness they are made with just a few simple ingredients. I also love that they are full of fibre, potassium and also dairy free!

INGREDIENTS

  • 1/2 cup honey or maple syrup
  • 1/3 cup melted coconut oil or grapeseed oil
  • 2 eggs
  • 4 mashed ripe bananas
  • 1/4 cup milk of choice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus more to swirl on top
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour
  • Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, fresh banana slices.

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. (I used a mini loaf pan and decreased the bake time to 30 mins)
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

xo Chelsea

Tropical Golden Mylk Smoothie Bowl

Tropical Golden Mylk Smoothie Bowl

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This Tropical Smoothie Bowl is super easy to make and is packed with healthy ingredients to jump start your day.  Full of vitamin rich mangos, banana, cauliflower, and Golden Mylk, this antioxidant and anti inflammatory power bowl can help to clear your skin, alkalize your body, reduce inflammation, and improve digestion.

Have you ever tried frozen cauliflower in your smoothies?  I recently tried it and like it! I find it adds a creaminess as well as helps to add substance without adding extra fruit/sugar.  Cauliflower is also full of fibre, vitamin C, and potassium which makes it a great addition to this bowl.

I also used Botanica’s Turmeric Golden Mylk which is a modern take on a traditional Ayurvedic beverage.  Made from a whole food blend of turmeric, dates, coconut, cardamom, ashwagandha, black pepper, and cinnamon, I find it has a nice taste compared to straight turmeric and it adds a nice flavour to the smoothie bowl.

Turmeric as most of you know is an incredibly potent anti-inflammatory and antioxidant. Curcumin, the active ingredient in turmeric helps with a number of health concerns such as arthritis, eczema, IBS, and other autoimmune diseases because it helps reduce inflammation in the body.  It also aids digestion because it reduces bloating and gas. As well, many studies have shown that curcumin has anticancer effects, particularly that it can kill cancer cells and prevent more from growing.

I hope you enjoy this Tropical Golden Mylk Smoothie Bowl as much as I do!!

For the smoothie bowl
  • 1/2 frozen banana cut into chunks
  • 1/2 cup frozen cauliflower florets (I steamed my cauliflower before freezing)
  • 1 cup frozen mango chunks
  • 1 1/2 cups unsweetened coconut or almond milk more, if needed
  • 1 tsp Botanica’s Turmeric Golden Mylk https://botanicahealth.com/product/botanica-turmeric-golden-mylk/
Suggested toppings
  • Kiwi slices
  • Sliced banana
  • Coconut chips
  • 1/2 small banana sliced, or 6-8 dried banana slices
  • 1/4 cup granola 
  • Berries
  • Orange or grapefruit slices

Blend ingredients for the smoothie bowl in a high powered blender, slowly adding the milk as you go until everything blends together smoothly!

xo Chelsea