Tuesday, 11 October 2016

Pumpkin Spice Cream Cheese Muffins

Pumpkin baking and thanksgiving just seem to go together so I decided to make a batch of pumpkin muffins for breakfast. And knowing my boys, if it has even a smudge of icing on it they will eat it right up!  So pumpkin cream cheese muffins happened! 

I really do love baking on the weekend mornings especially when I can try out a new recipe! This long weekend was full of trips to the pool for family swimming, long walks, family dinners and family time!  It was lovely to have a weekend where we didn't have a bunch of activities to run in between, but next weekend is going to be back to the usual... 2 birthday parties, PACE begins, Halloween potluck, swimming lessons and the usual family fun mixed in there!  
But back to the muffins.... Asher gobbled back two muffins faster than I ate mine and Fraser (the sweet tooth) basically clicked all the icing out of his, asked for a "dip spot"; you know a puddle of icing to dip it into and then ate it. 

The recipe itself was quick and easy to make, Fraser and Daddy cracked the eggs for me and mixed up the wet mixture while I started on the icing and the whole recipe came together quite quickly.  I do feel like I NEED to have at least two cans of Pumpkin Puree in the pantry at all times through the fall and winter just in case inspiration strikes!  

Once baked, I dug little holes out of the muffins to make way for the frosting because I never find it works to "inject" them with it but do what works for you. 

My icing wasn't very thick so the holes kept it all together and as everything cooled it thickened up more!  

Pumpkin Spice Cream Cheese Muffins

For the Muffins:

  • 1-3/4 cups whole wheat flour
  • 3/4 cup coconut palm sugar
  • 1-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg 
  • 1/2 cup pumpkin seeds or walnuts
  • 2 eggs
  • 3/4 cup organic canned pumpkin puree
  • 1/4 cup olive oil
  • 1 tsp vanilla
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 1/2 package cream cheese, at room temperature
  • 4 tbsp organic confectioner’s sugar
  • 1/2 tsp vanilla
  1. Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers or silicon cups.
  2. In a large bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg.  Then mix in 1/4 cup of the pumpkin seeds or walnuts. 
  3. In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, olive oil, almond milk, and vanilla.  Pour over dry ingredients and stir just until dry ingredients are moistened.
  4. Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds or walnuts. Bake in center of a 375°F oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
  5. While the muffins are baking, whisk together the cream cheese, confectioner’s sugar and vanilla.  (If the frosting is too thick, add a bit of Greek yogurt.  If too runny, add more confectioner’s sugar.)  Set aside.
  6. When muffins are cooled completely, inject each muffin with a generous amount of cream cheese frosting and enjoy! 

TIP: I dug out a little hole in each muffin with a chop stick so it made it easier to add the frosting. 

Original Recipe source Chris in Canada

Saturday, 8 October 2016

Pumpkin Pie Smoothie

I blended up this tasty Pumpkin Pie Smoothie to kick off Thanksgiving weekend! 🍂

I don't totally love the texture of a regular pumpkin pie but my mom makes an amazing cream cheese pumpkin pie and it's the best! It's surely not "clean" but it's all about balance, you can't be perfect all the time and there is no point depriving yourself either.  I firmly believe in the 80/20 rule and I do try to make treats in our house as "Real" as possible but sometimes it can't be avoided.  I'm pretty sure her pie calls for vanilla pudding mix and possibly cool whip although when I've make it I make real whip cream for it.  Those are two ingredients you wont find in my house but one slice of pie isn't gonna kill me!  

¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla protein power (I used vanilla Shakeology)
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 cup ice

1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

This is a great time to make your own Pumpkin Pie Spice Mix too.  I'm sure there will be a few other opportunities to use it over the coming months anyways!!

Thursday, 6 October 2016

Creamy Tomato Soup

It's a damp and rainy evening here in Victoria so we decided to make grilled cheese for dinner.  Nothing goes better with grilled cheese than tomato soup so I whipped up a quick batch of creamy tomato soup in less time than it took my husband to make the grilled cheese.  

This recipe uses a healthy tomato sauce recipe that I have been making for a little over a year now.  I tend to make a few big batches of it and preserve it in the pressure cooker so that we are stocked up all year long!  You can find the recipe for that sauce below. 

Creamy Tomato Soup

Serves 4 (1 Cup each)


3 Cups Grandma's Tomato Sauce
1 Cup Organic Vegetable Broth
1/2 Cup Greek Yogurt
4 tsp Shredded Parmesan Cheese


Combine Grandma's Tomato Sauce and broth in a large saucepan; cook, over medium-low heat, stirring frequently for 5-8 minutes.  Reduce Heat to low

Add greek yogurt. Mix well; cook, stirring frequently for 1 minute or until heated.  
Top each serving with 1tsp cheese. 
Portion Fix Container Count:  2.5 Green 1 Blue 1 Spoon 

Grandma's Tomato Sauce

I made a few of big batches of this tomato sauce a over the last few weeks with the tomatoes from the garden. 
I canned them to preserve for the winter months as I did last year so I just opened up a Jar to use for this tomato soup to go with out grilled cheese dinner tonight!

Here is the Recipe. 

Grandma's Tomato Sauce Recipe

Prep Time: 40 min
Cooking Time: 1 hr  15 min


2 Tbsp olive oil
1 med onion, chopped
4 cloves of garlic, finely chopped
1 (6 oz can) tomato paste, no salt added
1/4 cup red wine
2 cans (28 oz each) whole peeled tomatoes [like San Marzano or Cento} crushed or pureed in a blender
2 Tbsp Honey
1 tsp sea salt
1/4  tsp ground black pepper
1 (3 oz) Parmesan (or parmigiano) cheese rind
3 Tbsp finely chopped fresh basil 


1.  Heat oil in large saucepan over me-high heat
2.  Add onion; cook, stirring frequently, for 5-6 min or until onion is translucent
3.  Add garlic and tomato paste; cook, stirring constantly for 2-3 min.  Do not let tomato paste burn.
4.  Add wine;  stirring constantly for 2-3 min. 
5.  Add tomatoes, agave, salt, and pepper.  Bring to boil,  stirring frequently.  Reduce heat to low; gently boil, stirring occasionally, for 3 min.
6.  Add cheese rind; cook, stirring occasionally, for 1 hour.
7.  add basil, mix well.

*The parmigiano rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. 

* You can sub the can of tomatoes for fresh tomatoes by chopping and blending them up in the food processor. I used about 6-8 cups of tomatoes but really it doesn't matter, the more the merrier!  

Monday, 12 September 2016

Hemp seed Cinnamon Roll muffins

Hemp seed Cinnamon Roll muffins!

Breakfast on the weekends is fun for me, I love creating something new and yummy for the boys!  On Sunday I really wanted to make them cinnamon buns but I hadn't thought ahead to make the dough over night in the bread machine and I really didn't want to wait all morning for a fresh batch of dough to rise so I made these Cinnamon Roll muffins. The original recipe called for chopped pecans or walnuts in the topping but I was clean out of nuts so I decided to try using hemp seeds.  

I have a huge bag of hemp seeds from Costco so I figured it would be a great way to use them up plus add a whole lot of nutrition to these tasty little muffins!  

I wasn't sure how they would taste with the hemp seeds in place of pecans but I was pleasantly surprised. I even made a healthier version of the icing to top them with and the boys went wild to see icing on them!

Hemp Seed Cinnamon Roll Muffins


2 cups whole wheat flour
3 teaspoons baking powder
½ teaspoon sea salt
¼ cup honey
3 tablespoons softened coconut oil
1 egg
1 cup almond milk

Topping and Filling

1 cup coconut palm sugar, loosely packed
3 teaspoons ground cinnamon
1½ cups ground hemp seeds
3 tablespoons coconut oil


1/4 cup cream cheese, softened
1/4 cup honey
1/4 cup plain Greek yogurt
Splash of vanilla


Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin or line with muffin cups.
In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining hemp seed mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
Blend together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy!!

Recipe Modified from Some the Wiser

Saturday, 10 September 2016

Chocolate Peanut Butter Balls

I have a wonderful not so healthy peanut butter pretzel ball recipe that I make for christmas time but these healthier Chocolate Peanut Butter Balls can be made any time of the year and if your following the Portion Fix they count as 1 Yellow and 1 Spoon!  Just one ball though, so take your one treat and store the rest in the freezer for another day!  

This recipe is from the Fixate cooking show on Beachbody on Demand and it's just too good not to share here!  I love that the cooking show also provides the written out recipe which you can print off and a grocery list for each of the recipes!  

The filling of these little balls has peanut butter, coconut flour, corn starch and maple Syrup! I used my own Homemade Peanut Butter which is a bit thicker than store bought peanut butter (but tastes way better) so I used the food processor to mix my batter and added a bit of hot water to it to make sure it all stuck together.  

Then I used my cookie scoop to form uniform sized balls and rolled them some more with my hands to make sure they were squished together enough.  It was nice to leave the bottom of each ball slightly flat so they didn't roll around on the pan. 

Once all of the balls were formed I then added a tooth pick into each one and refrigerated them for 20 minutes. 

I melted my chocolate and coconut oil in a bowl over a about 2 inches of water in a sauce pan, but you could also microwave to melt the chocolate.  Then I dipped each one into the chocolate making sure to completely cover each ball. 

After they were all covered I removed the tooth picks and covered over the holes with a little chocolate.  

Now it's time to wait!  Place your chocolate balls into the fridge or freezer for 1 hour or until chocolate is hardened.  Now it's time to pick the best looking one, store the rest and take a bite!  Enjoy!!

Chocolate Peanut Butter Balls


  • 1 cup all-natural smooth peanut butter
  • 1 Tbsp. cornstarch (preferably GMO-free)
  • ¾ cup coconut flour
  • 2 Tbsp. pure maple syrup
  • Hot water
  • 8 oz. semisweet chocolate, 62 percent cocoa or higher, chopped
  • 2 tsp. extra-virgin organic coconut oil, unrefined 


  • Line a large baking sheet with parchment paper
  • Combine Peanut Butter, Corn Starch, Coconut Flour and maple syrup in a large bowl, food processor or stand mixer.  Blend well until it becomes a uniform dough.  Add hot water as necessary to moisten it. 
  • Using clean hands, shape dough until 1 inch balls; place a toothpick into the center of each ball. Place on baking sheet and refrigerate for 20 minutes. 
  • While you wait for the balls to chill, fill a small sauce pan with 2 inches of water. Bring to a boil over high heat and reduce to low. 
  • Place a heat proof mixing bowl over the sauce pan.  Add Chocolate and coconut oil and stir for 2-3 minutes until melted. 
  • Remove balls from refrigerator.  Hold a ball by the toothpick and dip it into the chocolate, swirl it to completely coat or use a spoon to pour chocolate over the top of it.  Repeat with each of the balls, returning them to the baking sheet. 
  • Refrigerate for at least 1 hour or until chocolate has hardened.
  • Store in an air tight container in the fridge or freezer. 
Portion Fix Container count:  1 Yellow 1 Spoon
Calories per ball: 134

Sunday, 4 September 2016

Parmesan Herb Crusted Salmon

Crazy Good Salmon for dinner tonight with Parmesan herb crust on a bed of organic wild blend rice. I'll just leave some photos here.... but seriously make it because photos don't do it justice!!!  This recipe is super simple to make and FULL of Flavour!  

Just mix fresh chopped garlic, fresh chopped parsley and fresh grated parmesan into a bowl and set on top a partially cooked salmon filet.  Then let it bake a while longer until bubbly and golden brown! 

Parmesan Herb Crusted Salmon

Parmesan Herb Crusted Salmon


1 salmon filet
Parmesan Herb Crust:
3 cloves garlic, finely minced
¼ cup fresh chopped parsley
½ cup grated Parmesan cheese


Preheat oven to 425º F. Line rimmed baking sheet with parchment paper for easiest cleanup.

Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. 

Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. 

The Parmesan cheese should have melted and lightly browned.

Allow to rest about 5 minutes and serve.

Portion Fix Containers: 1 Red, 1 Blue (If serving with rice measure out one yellow container)

Adapted from: Add a pinch blog

Thursday, 1 September 2016

FREE 3 Week Yoga Retreat Group

My FREE 3 Week virtual Yoga Retreat group featuring Beachbody ON DEMAND will begin on Monday, September 5th! 

This is yoga stripped down to the mat – no candles, no chanting, no OHMs, just the basics for those who have been interested in yoga but may be too intimidated to try it. Lead by 4 Yoga Experts, this program will teach you the basics and have you experiencing all the benefits of yoga in 21 classes, each 30 minutes or less. 

You have the opportunity to not only access dozens of fitness programs on Beachbody on Demand (BOD) but you will also be part of my exclusive test group for the New BOD Exclusive 3 Week Yoga Retreat! 


Step 1:  Click here to join the group.
Step 2: Make sure you create a Beachbody On Demand account so that you will have access to the yoga workouts!

3 Week Yoga Retreat is perfect if you’re new to the yoga mat, as this beginner yoga program will guide you through three weeks of basic yoga classes and help you feel less stressed, improve your flexibility, and increase your balance. The program doesn’t require any equipment (though a yoga mat, yoga block, and a strap are all helpful), and we’ve included a modifier for each of the moves to help ease you in.

3 Week Yoga Retreat makes the moves easy to understand and was designed so you can easily follow along. Beachbody did an extensive search to find four trainers that you’ll not only love, but who are also masters of the practice. This trusted team of four will guide you through each session with cueing so precise you could do the program blindfolded (not that we’d recommend that).

After completing one 30-minute or shorter class a day, you’ll have a deeper understanding of yoga by the end of 21 days. You’ll also have the confidence to hold your own in any yoga class!

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