Somehow, it is October. With the fall comes everything pumpkin, so I thought I would follow suit by making something pumpkin and delicious. This recipe developed from an interesting origin – it started off with my desire for something akin to cookie dough and remembered a video I saw on youtube of a chickpea-based s’mores dip. After pulling out the ingredients and making the dip, I realized I didn’t like the flavour. Making hummus was out of the question since I had added sweetener to it, but I remembered that making brownies and blondies out of beans is really common. I threw in some ingredients, popped the mix in the oven and prayed for a miracle. A lot of the recipe was eye-balled so these quantities are basically an approximation. This recipe can also be used to make mug cakes! (more…)
I love breads and pastries, and having a grain intolerance puts a strain on this love. Majority of the time I’m day dreaming of the day when I will bake something like a croissant that will end up being a perfect subsitute. Sadly I’m not there yet, but making these biscuits today came really close. This recipe was taken from HomeMade Healthy on YouTube, but I will post my own version of this in the coming weeks because I’d like to try and improve the flavour and texture. I give my feedback on the recipe below! Thanks HomeMade Healthy for your recipe and keep an eye out for my own version soon!
The other day, my mom asked me what I knew about parsley for weight loss, because Dr. Oz recommended it. Now, I’m not an officionado on Dr. Oz’s work, but as seen on this page, 6 cups of parsley tea are recommended in addition to some other ideas for “fat busting”. It got me thinking as to what purpose he chose parsley and I was inspired to research it. Botanical medicine has become one of my more favorite modalities to learn, so I will be posting herb features to educate you guys on what wonderful benefits can be obtained from plants! So thank you Dr. Oz for inspiring today’s post on the oh-so wonderful parsley
It has been quite a hiatus, and I apologize but adjusting to full time school and figuring out a new photo set up has been a challenge. However, after visiting Rona yesterday (where the loveliest girl ever helped me) I got my hands on a beautiful piece of plywood which I turned into a gorgeous tabletop (I may actually install legs into it and make it a functioning table for shoots). Other elements of my DIY were not as successful and I fear an investment in some pieces will leave me with more month at the end of the money. Nonetheless I’m making it work!
This might be my favorite thing I’ve ever made. In my life. Okay, so that might be an exaggeration but this pie is out of this world. Coconut lovers rejoice – this pie right up your alley! It’s also gluten free, dairy free, cane sugar free, guilt free, paleo friendly, and ideally would be eaten at every meal of the day because it’s thatdelicious. Enjoy!!
My favorite thing is waking up Saturday morning and having coffee and breakfast with my parents. I came across this recipe from Dr Kellyann Petrucci, and I was fantasizing about making something with cranberries, orange zest, and nuts and this was literally the perfect recipe so I decided to try it out.
I’ve been wanting to make a good muffin recipe for a while, but I didn’t want to use coconut or almond flour. Finding quinoa flour in my pantry, I was inspired to make this. I’ve been trying to find the glycemic index of quinoa, and am finding really contradictory information – so I won’t outright say that quinoa is good/bad for people with diabetes just yet… it will require further research. Nonetheless, I really love this recipe and I hope you will too:)