Apple Cinnamon Pecan Muffins


  • 1 cup spelt flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup dark brown sugar ( preferably organic)
  • 1 medium Macintosh apple, peeled, cored, chopped
  • 1/4 cup pecans, chopped
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1 cup brown rice milk


  1. Whisk together flour,oat bran, baking soda, salt, cinnamon and sugar into a medium bowl, then add diced apple and pecans
  2. Whisk together eggs, coconut oil and rice milk into a small bowl. Add rice milk mixture into flour mixture until just combined; do not overmix
  3. Divide batter into muffin cups, filling each about three-quarters full
  4. Bake until muffins are brown around edges or until firm to the touch, 16 to 18 minutes
  5. Serve warm or at room temperature

Yield: 12


Crispy Breaded Arctic Char Fish Fingers with Spicy Horseradish sauce


  • 1 large piece of skinless Arctic char, sliced into 1/4 inch strips
  • 2 eggs, beaten
  • 1 1/2 cup fine bread crumbs ( spelt or Kamut)
  • 3 tbsp coconut oil
  • 1 tbsp dried oregano
  • 1 tsp sea salt


  1. Wash Fish, slice the fish into 1/4 inch strips
  2. Beat eggs in a shallow dish and bath the fish in the egg
  3. Pour breadcrumbs onto a plate. Mix the oregano and sea salt into the breadcrumbs. Roll the fish strips in the breadcrumbs. Put aside onto a plate until the pan is hot
  4. Heat large frying pan on medium to heat high. Add 2 tbsp coconut oil until melted
  5. Add fish strips to pan and cook covered 10 minutes on each side. Once both sides are browned and crispy, cook for additional 5 minutes on low heat, with an additional tbsp of coconut oil. Turning the fish strips in the additional oil
  6. Remove from pan and drizzle with horseradish sauce and serve

Horseradish Sauce

  • 2 tsp horseradish
  • 1 tbsp fresh parsley, chopped
  • 1 large garlic clove, minced
  • 2 tbsp vegenaise
  • 1 tbsp water
  • pinch cayenne pepper

Mix all ingredients together into a small bowl

Yield: 10-12 pieces

Quinoa Puff & Goji Berry Granola Cereal

photo (3)This cereal makes a perfect nutritious breakfast or an early mid afternoon snack. The quinoa puffs are high in fiber and Iron, with goji berries that are loaded with vitamins and antioxidants.  You can incorporate the granola and goji berries anyway you like – whether it’s from a store already packaged or  using my quick and easy recipe for granola. See below for the recipe.


  • 1 cup quinoa puffs
  • 1/3 cup granola / goji mixture
  • 1 cup basmati rice milk
  • half of banana, sliced
  • 1 tbsp pure maple syrup ( optional)


Combine all ingredients into a medium size bowl – quinoa, granola and milk and top with bananas and syrup


Recipe for Granola

  • 1 tbsp hemp seeds
  • 1 tbsp sprouted buckwheat
  • 1 tbsp oat flakes
  • 1 tbsp goji berries
  • 1 tbsp raisins



Hemp Seed Power Cookies

Are you looking for a healthy snack, without a lot of sugar? Try making these delicious  Hemp Seed Power Cookies. Made without flour or Dairy and loaded with protein. Hemp seeds contain all of the essential amino acids making them an ideal source of protein for vegans, athletes, raw foodists or anyone looking to increase their intake of protein in their diet. Preparation time is 15 minutes and 10 minutes of baking time.


  • 1/2 cup hemp seeds
  • 1/2 cup chunky almond butter
  • 1/4 cup raisins
  • 5 drops vanilla creme stevia liquid
  • 2 tbsp coconut nectar
  • 1/ tsp baking soda
  • 1/4 cup chopped walnuts
  • 1tbsp ground flax
  • 3 tbsp water


  1. Preheat oven to 350 degrees F
  2. Using a medium size bowl, mix hemp seeds, almond butter, raisins, stevia, nectar, baking soda and walnuts together. Combine the flax and water in a cup, whisking with a fork until it becomes gooey. Add to remaining ingredients and combine all together using a spatula
  3. Roll into 1 inch balls and put on baking sheet, covered with parchment paper. Flatten each ball with a fork
  4. Bake for 10 minutes. Do not over bake
  5. Enjoy!

Yield: 15


Chocolate Cupcakes

Yum! these are so tasty. What I love most about these heavenly cupcakes is that, you don’t feel guilty after eating them. I find when eating gluten-free, particularly wheat free recipes, you’re not left with that bloated full feeling. The recipe calls for zucchini. I know you’ve probably haven’t heard of many recipes where it calls for zucchini in a cupcakes. I find that by adding the vegetable it adds flavour and moisture. 


  • 1 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 5 tbsp cacao
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup diary free chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 5 tbsp coconut oil
  • 1/4 cup raw agave
  • 2 cups almond milk
  • 1/2 cup zucchini, grated
  • 1/4 cup water
  • 1 container tofu, medium – firm (approx 12 oz)
  • pinch of sea salt


  1. Preheat oven to  350 degrees F. Line cupcake pans with paper liners
  2. Put the dry ingredients into a bowl. Blend all wet ingredients in a seperate mixing bowl, using a food processor on low – medium speed
  3. Once the ingredients are smooth, mix all ingredients using a spatula. Do not over mix
  4. Spoon cupcake batter into paper liners until 2/3 full.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean 
  6. Remove from oven and cool for 30 mins before serving

Yield: dozen