Take it to Heart

On the website PCRM.org, there is a plethora of information on how to increase your energy and enthusiasm for life through eating to live - instead of living to eat. Today being Valentine's Day, pcrm is focusing on heart health, and the article on Dr.Barnard's Blog says it all! If you are looking for something to whip up for you sweet heart[s] today, try thinking outside of the take out box, and focus on produce. A meal based on fresh produce will not only fill you up faster due to all that yummy fibre, but it will strengthen your heart and help clean up your arteries too! For supper tonight, my little ones will be dining on one of our families favourite soups, which just so happens to be RED - perfect for Valentine's Day!

Ginger Beets Soup

An original recipe created by me!

5-6 beets

4-5 parsnips

5 carrots

1 bulb garlic

olive oil

1 " fresh ginger, peeled and minced

3 celery stalks, chopped

1 onion, minced

6-8 cups water

2 reduced sodium organic vegetable broth cubes

Wash, trim, and dice the beets parsnips and carrots. Toss in a bowl with 1 tbsp olive oil, then arrange in a pan. Trim off the top of a bulb of garlic and drizzle with olive oil. Roast in a 425*F oven for about 40 minutes, or until a fork can easily pierce the vegetables.

In a heavy bottomed stock pot, saute the ginger, celery, and onion until onion is tender. Add the roasted vegetables, water, and vegetable broth and bring to a boil. Once the soup boils, reduce heat to a simmer and cover. Let simmer for 30 minutes, then remove from heat. Once the soup is cool enough to be place in your blender without melting it, blend it in batches, returning the soup to the pot after each batch, until the entire soup has been pureed. Alternatively, you can use a immersion blender right in the stock pot.

Serve this soup with a fresh green salad, and homemade rolls for the perfect supper that all ages will enjoy!

Happy Valentine's Day!



spill the beans

I love chocolate. Are you surprised? When I spotted this recipe on a wonderful friend’s blog, I stopped for a moment and contemplated the fact that I had all the ingredients on hand to make these brownies my way [meaning, modifying some ingredients to suit my dietary preferences.] The only problem for me was that making them would mean I'd eat them...and if I was the only one home, I'd most likely eat more than I need to. So it took me a few days to whip up a batch haha! These brownies are moist, rich, and every bit as wonderful as I thought they would be. I do not have a picture for you [feel free to check out Cheri's blog, where she did indeed snap a photo] simply because I needed to get these babies portioned off and away from me before I ate the entire pan while making supper. These were a little too rich for my sweet little man, but that’s okay with me...it means more for me haha!

Blackbean Brownies

(from Spilling the Beans, found on cher stuff, and modified to be egg and dairy free by me)

1 cup rinsed and drained canned black beans

1 1/4 cups broken pecan pieces

1/2 cup vegan margarine, like earth balance

2 oz unsweetened chocolate

1/3 cup Bob's Red Mill Gluten Free Baking and Biscuit All Purpose Baking Mix

1/4 tsp sea salt

2 tbsp freshly milled flax, added to 1/4 cup cool water

1/2 cup naturally creamed honey

1 tsp vanilla

3/4 cup good quality dark chocolate chips

Preheat the oven to 350 F.

Spread the rinsed and drained beans out on a double layer of paper towel and blot gently with more paper towel to remove as much moisture as possible.* very important step

After milling the flaxseed, add it to the cool water in a cup, and set aside so it can form a gel. This is your egg substitute, and the binding ingredient for the recipe.

Melt the chocolate and margarine together in the micro-wave being careful to stir frequently so as not to burn the chocolate. Remove and let cool slightly. In a separate bowl whisk together the salt and flour, then set aside.

Place the dried-off beans and the margarine/chocolate mixture in a food processor and process until very smooth, scarping the walls of the bowl a couple of times. Add the flax gel, honey, and vanilla - process again. Scrape the mixture into the dry ingredients and gently fold together. Add the pecans and chocolate bits and combine.

Scrape the batter into a greased 8x8" pan and smooth the top. Bake for 25-30 minutes, or until the batter doesn't jiggle when the pan moves - a toothpick inserted would come out very chocolaty. Cool completely on a wire rack before cutting, so that the brownie can set completely.

Once cooled, store at room temperature for softer brownies, in the fridge for firmer brownies, or in the freezer if you lack will power and want to eat the whole pan. We all know where mine are haha!

What is your sweet weakness? Or are you like my Awesome Hubby and go for the salt?

Heaven on Earth

While getting creative in the kitchen I made a little discovery that I have now made a few times. No joke. It is a gluten free, dairy free, egg free little number that has my taste buds singing! I started out with the express purpose of creating a muffin that I could share with family and friends in the gluten free camp.  Reports have been coming back that this 'muffin' is the BEST gluten free treat on earth - and while I am not one to brag, I think they might be right! Without further ado, I give you a little piece of heaven on earth!

 Chocoholic Banana Dream Muffins


3/4 cup rice flour
1 cup black bean flour
1/2-2/3 cup cocoa powder
3 large ripe bananas
1 cored apple
1 tsp vanilla
3 tsp baking soda
3/4 c honey
1 cup peanut butter
plus dark chocolate chips for sprinkling on top (I used roughly 2/3 cup)




Preheat oven to 300F convection (or 325F if not on convection)


Place banana and apple in vitamix and blend together.


Once pureed, add the honey, vanilla, and peanut butter and mix.


When all wet ingredients are completely mixed together, start adding the dry ingredients, stopping to scrap down sides and pulse mixer often.


Scoop mixture into lightly sprayed muffin tins (I use a canola oil cooking spray, you can use what you like best!) and sprinkle with chocolate chips. Place the muffin tin into the oven, and bake for 15 minutes, or until a toothpick inserted in the muffin comes out clean.


Let muffins cool on wire rack for five minutes, then gently lift muffins out of tins and onto rack to cool completely. Enjoy warm, cool, or frozen - they're amazing just about every way we've tried!

Have you made any yummy discoveries lately? Have you begun your Canadian Thanksgiving recipe search? I know I have!