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Cookie Dough Bliss Balls

I have great memories of licking the cookie dough bowl while I watched the cookies bake in the oven. The best part about baking cookies with my grandma was eating the cookie dough.

This bliss ball recipe is one of my favourite because it brings those memories back. I hope you enjoy these delicious bliss balls as much as me and my son do.

Cookie Dough Bliss Balls

1 cup quick oats
3 tbsp coconut flakes
5 tbsp of water
10 dates
1 tsp vanilla

  1. Put oats in food processor and blend until it is a course powder
  2. Add the coconut flakes, dates and vanilla. Blend until mixed thoroughly
  3. Add the water and blend
  4. Roll the mixture into several small balls
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Chocolate Coconut Bliss Balls with Quinoa

Finding healthy snacks for kids is hard! My kids are pretty normal, they love their fish crackers, fig newton bars and other crappy processed food. When I try to switch it up and give them something healthy to eat, like vegetables, I get the biggest “yuck” response. Ugh! I hate that response. It makes me feel like a bit of a failure. A failure as a mom #momguilt, as well as a failure as a nutritionist #nutritionistguilt. As a nutritionist and a mom I knew there must be a better way.

Google, and my own ingenuity came to my rescue. I found the Bliss Balls through a quick google search. Bliss balls are awesome because the ingredients are whole, real food and they are crazy easy and fast to make. The challenge is that most bliss balls have nuts as an ingredient – a big no-no for my son’s school. As well, I am highly sensitive to almonds and other nuts, so I try to avoid them as much as possible. I searched my pantry for a replacement. I wanted something crunchy, yet healthy, and it could not contain gluten. I decided to bake quinoa.

Quinoa is considered a “super food”. I hesitate to call any food a super food, but quinoa definitely ranks high on my list of healthy foods. It has lots of protein, good fats and is high in lots of micronutrients.

My first attempt at a bliss ball sans recipe – meaning I made this recipe up, was a success. My chocolate coconut bliss balls are a sweet treat for any lunch bag or at home snack. I hope you enjoy!

Chocolate Coconut Bliss Balls

About 24 (or 1.5 cup) noor dates
1/4 cup baking cocoa
1/2 quinoa crisp (recipe below)
1 tsp vanilla
Unsweetened coconut flakes as needed

  1. Place the noor dates, baking cocoa, quinoa crisp and vanilla in a food processor (I prefer the Vitamix)
  2. Blend thoroughly. Stir the contents with a spoon to ensure none of the cocoa got stuck on the bottom, then blend again.
  3. Roll the mixture into small balls, then roll the balls through the coconut flakes

Quinoa Crisp

1. Pre-heat oven to 350 degrees
2. Prepare quinoa as according to the package
3. Once quinoa is cooked through, spread across a baking sheet and bake for about 15 minutes or  until crispy

 

 

 

Hand writes the word thank you

Testimonial

Just wanted to say a huge thank you to you and Easy Nutrition.  For a long time I have dealt with “gut” issues. I have tried many different approaches but never found the help that I needed. Until you came along that is!!  The food sensitivity panel that you did totally opened my eyes. I knew I had allergies to some foods but never understood the part about sensitivities.  You explained things so well and in easy terms that made so much sense to me. Thanks!!

I have learned so much in the way of nutrition with the meal planning workshop and the grocery shop that I do get excited now about planning my week and dinners are no longer a “chore”.  I look forward to trying new recipes that fit in with what I should be eating.  My husband is thrilled as well. Thanks for the amazing recipes. We love the meatloaf one and it has now become a staple meal in our house!

Overall I am feeling so much better and have a keener sense of when I eat something that I shouldn’t!!  I appreciate all the information and help that you have given me. Thanks again!!  You are amazing at what you do. :)

Charlene G.

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Balsamic Pork Chops with Baked Peaches

Pork chops are a very versatile food and easy to cook with. Most of us have grown up with our mom’s serving pork chops with applesauce, a delicious combination. But have you tried pork chops with peaches? Even more delicious! And as it is summer time, and peaches are in season, it is the perfect time to pair these two together. So here we go!

Pork Chops

1 teaspoon coconut oil
1 medium onion, diced
4 boneless pork loin chops
Salt and pepper to taste
1/2 teaspoon dried thyme
3/4 cup chicken broth – recipe for beef bone broth can be found following the link, use chicken bones instead of beef bones for a chicken broth: Easy Nutrition Bone Broth Recipe
1/4 cup balsamic vinegar
1/2 cup uncooked quinoa
2 tablespoons chopped fresh basil
2 tablespoons oregano
4 broccolettes

  • Heat the coconut oil over medium-high heat in a large stainless steel pan
  • Add the onion and cook until the onion is soft and translucent, set the onions aside
  • Season both sides of the pork chops with the salt and pepper and thyme. Add the pork to the pan and cook each side for 2 – 3 minutes or until browned. Transfer the porks chops to a plate.
  • Add the bone broth, quinoa, basil , oregano and cooked onion to the pan, heat to boiling. Once boiling reduce the heat, place the pork on top of the quinoa. Simmer for 10 minutes.
  • Add the brocolettes and simmer until pork and brocolettes are cooked
  • Serve the pork with baked peaches

 

Baked Peaches

3 peaches, cut in half
1/4 teaspoon of coconut oil for each half
1/2 tablespoon of maple syrup for each half

  1. Preheat oven to 350 degrees Fahrenheit
  2. Place the peach halves on a baking sheet
  3. Place the coconut oil on top of the half peach, and drizzle the maple syrup over each half peach
  4. Bake in the oven for 20 minutes, checking regularly to make sure the peaches do not burn
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Carrot Cake – gluten, dairy and egg free

I love carrot cake! Making a carrot cake that met my family’s dietary restrictions was a big deal. My husband was quite skeptical at first, but was impressed with the results. The cake was soft and delicious. It tasted like real carrot cake. I hope you enjoy my recipe!

Cake

2 1/4 cups gluten free flour (I prefer Cloud 9)
3 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 cup applesauce (I make my own, recipe below)
1 cup coconut milk beverage or almond milk
1 tablespoon vanilla
1/2 cup raw sugar
1/2 cup coconut oil (melted)
2 cups grated carrots

  1. Preheat the oven to 350 degrees Fahrenheit, grease an 8 x 8 pan
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a second bowl, whisk together the applesauce, coconut beverage or almond milk, vanilla, sugar and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Add the carrots and stir until combined
  6. Bake for about 35 minutes
  7. Add the frosting once cake is cooled

Applesauce

4 apples – cored, peeled and sliced
3/4 cup water
1/4 cup raw sugar
cinnamon to taste

Combine all ingredients into a pot and bring to boil. Once boiling reduce heat and simmer for about 20 minutes, or until apples are soft. Once apples are cooked mash them with a potato masher or fork.

Frosting

1 14 ounce can of coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla

  1. Chill the coconut milk in the refrigerator overnight
  2. To whip the coconut milk you have two options: 1. you can use a hand mixer or 2. you can use a vitamix. I prefer the vitamix, but both work well. If you are using a hand mixer scrape out the top, thickened cream (leave the liquid behind) into a chilled bowl and beat until creamy. If using a vitamix, place the  thickened cream in the vitamix and blend on high for a few seconds.
  3. Add the maple syrup and vanilla and blend for a few more seconds.