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Festive Sangria

Festive Sangria

On the third day of Kales-Mas, my true self gave to meeeee...

Festive Sangria

Let's get right down to it here, I love red wine and making fun specialty drinks, so of course we would have some festive sangria on our 25 days of Kales-Mas! This recipe dilutes the wine, adds in some fruits, and even nutrients.

Recipe

  • 1 Bottle of Red Wine (or if you're feeling crazy, 2... 3...)
  • 1 cup orange juice (if freshly squeezed, even better!)
  • 1 cup sparkling water
  • 1 cup diced red apple
  • 1 cup cranberries
  • 1/2 cup blackberries 
  • 4 cinnamon sticks 

Mix altogether, let chill in the fridge for at least 3 hours and then my favourite part, enjoy!

 

 

 

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Sweet Potato Casserole

Sweet Potato Casserole

 

The Sweetest Potato Casserole

I love sweet potatoes + I love marshmallows, so the two of them combined has me feeling like Christmas came early! This is a great side dish for any holiday occasion.

Introducing the super easy + super delicious Sweetest Potato Casserole...

 


Recipe (Dairy Free, Vegetarian, Gluten Free):

  • 3 x Large Sweet Potatoes
  • 1.5 cups of Marshmallows (you can find organic brands at health food stores)
  • 1 cup dairy free milk (almond, coconut, soy, cashew- I used almond)
  • 1/4 cup maple syrup (or honey)
  • 1 tbsp cinnamon
  • 1 tsp. sea salt
  1. Pierce holes in sweet potatoes and cook for 1 hour at 400 degrees
  2. Remove sweet potatoes from oven and let cool. Once cooled, place in food processor/blender + blend until fully combined. If you do not have a processor, you can use a potato masher
  3. Add in milk and mix well
  4. Stir in maple syrup, cinnamon, and sea salt
  5. Spread sweet potato mixture in casserole dish
  6. Spread marshmallows evenly on top of sweet potato mixture and bake for 12 minutes at 350

ENJOY!

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Cinnamon Sticks

 

For the next 25 days, we will be featuring all things holiday related. From healthy brunch ideas to DIY gift ideas. It does not matter what you celebrate, these ideas will be simple, wholesome + delicious so check back each day for some holiday healthiness!

DAY 1- Cinnamon Sticks

This has always been a colder weather staple in my house and I never really thought much about it until recently. From as long as I can remember, my mom always had cinnamon sticks simmering on the stove and it made our home smell downright delicious (this is probably why the smell of cinnamon puts me at ease). 

This is a great idea to freshen up your kitchen if you just made some stinky food (i.e. fish) or if you are having company over and want to make your home smell amazing. Or just on a random Thursday, because hey, why not!? Here we go...

Step 1: buy cinnamon sticks

Step 2: place in small pot + heat on low

Step 3: cinnamon-y goodness

Difficulty level: -5, Smell: 10. Next stop, Martha Stewart status.

Enjoy my lovelies xo

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Half Baked Lime Cheesecake

Half Baked Lime Cheesecake

When life gives you limes....

You take what you get and make something delicious. That is exactly what I did here. Let me start off by saying that I am NOT a fan of typical cheesecake or key lime pie. In fact, I do not really like pies that much. Something about the texture throws me off. I love me some sweets but I always find that store bought lime or lemon desserts remind me of Mr. Clean or other various cleaning products. So artificial! Am I alone in this one!? Everyone I tell that to looks at me like I have two heads.

Anyways, this is not a typical cheesecake or lime dessert and I happen to REALLY enjoy it, not because I made it but maybe it is because it is real. Made with wholesome ingredients. It is dairy free, gluten free, refined sugar free! Let's also be clear here, you don't have to be half baked when you eat it (no judgement) but this pie is half baked (crust baked, filling is raw). Let's get to the fun part...

 

Half Baked Lime Cheesecake

This is quite simple, do not be fooled by the fact that you have to do some of it the night before. Easy peasy!

 

Crust Ingredients:

  • 1 cup medjool dates (pitted- i.e. remove the pits)
  • 2 cups almond flour 
    • Note: almond flour is ground up almonds with skins removed, almond meal is ground up almonds with skin on. I used flour but you can use either!
  • 1 tbsp. vanilla bean paste (vanilla liquid can be used as well)

Filling Ingredients:

  • 2 cups cashews (soaked overnight)
  • 5 limes, juiced + zested
  • 1/2 cup coconut water
    • 1/2 cup pure maple syrup (or honey)
    • 1 tbsp. vanilla bean paste (once again, liquid vanilla can be used as well, I just REALLY like vanilla bean and find it more flavourful)
    • 1 tbsp. coconut oil for greasing the pie pan

    Toppings:

      • 1 tsp. lemon zest (if you have no idea what zest is.... it is the skin of the lime grated. Very flavourful! Now you know!)

      Prep Work (Night Before):

      • Soak cashews in water overnight. Make sure they are fully covered in water.

         

        Instructions:

        1. Preheat oven to 350 degrees
        2. In a food processor or vitamin, combine almonds and dates until well combined. Add in vanilla bean paste.
        3. Grease pan with coconut oil and then distribute pie crust evenly throughout. Bake for 15 minutes.
        4. In the meantime, make the filling. Blend cashews until it makes cashew butter. Add in the maple syrup, vanilla bean, and coconut water. Blend until fully combined. Finally add in the juice and zest from limes. Once again, blend until fully combined and place in the fridge for the time being.
        5. Once the pie crust has been baked, remove from oven and let it fully cool.
        6. Once cooled, add in pie filling to the crust and place in the freezer for at least 4 hours.
        7. Remove 5 minutes before serving and top with coconut cream and zest.
        8. ENJOY!

         

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