Viewing entries tagged

Chewy Chocolate Chip Cookies!

I noticed the other day, I have not posted anything sweet. And now that science is telling us people with a sweet tooth are generally sweeter, I’m trying to ignite mine (check out the study).

This recipe is taken directly from my favourite cookbook “The Whole Life Nutrition Cookbook”. They are gluten, dairy and egg free….AND taste amazing. Trust me, I had 2 tough cookie experts on hand, I got 4 thumbs up.

I’ve also added some healthy baking additions for the compromising rebels out there towards the end of this post.



1 cup medjool dates, pitted (found along the veggie isles in the grocery store)

1 cup boiling water

½ cup melted virgin coconut oil or organic butter

¼ cup whole cane sugar

2 teaspoons vanilla

2 cups brown rice flour

½ cup tapioca flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon xanthan gum

¼ teaspoon sea salt

½ cup organic chocolate chips (or carob chips if you’re avoiding chocolate)


Preheat the oven to 350 degrees F. Place dates into a small bowl and cover with 1cup boiling water, let sit for 15 minutes. Then place soaked dates and water into a blender and puree. Add this to a bowl with the coconut oil, sugar and vanilla; whisk. In a seperate bowl, mix the rice flour, tapioca, baking powder, baking soda, xantham gum and sea salt. Add the wet ingredients to the dry and mix together. Fold in the chocolate chips. Then drop the mix spoonful by spoonful onto a greased cookie sheet and flatten each cookie with a spoon. Bake for 10-14 minutes and Voila!

Enjoy with almond milk, like Jade and Mitch (love you guys)!

Baking tips:

If you have Celiac, stay away from conventional baking powder. Baking powder is made from baking soda, cream of tartar (left over from wine production) and a moisture absorption agent (can be corn starch, potato starch or wheat starch). To make sure it’s gluten free make your own. 1 part baking soda, 2 parts cream of tartar, and 1 part corn starch. This way you avoid all additives, sometimes aluminum can be found in certain brands. Read your labels.

To get the biggest bang for your buck buy all these ingredients at the bulk barn! If you for some reason are a “big bulk barn bum”, you can get these supplies in the health food section of your supermarket.

*Best tip ever. Boost your cookies, be a compromising rebel! Have your sweets, but benefit from them too:

  • Add 2 tbsps of matcha green tea for it’s antioxidant power and alertness!
  • Or add 4 tbsp of Maca powder (from the bulk barn) to increase libido and energy
  • Or add 4 tbsp of hemp/chia seeds (bulk barn) for an omega 3 and fibre boost!

Play around with these, add ‘em all, add more, add less. You’re the boss, you little rebel you!

“Wisdom comes from experience, not age” - my fortune cookie from Friday night at Mongolie Grill

Creamy Carrot Ginger Soup

We had our very first snowfall of the year yesterday. The cool air and blankets of snow got me to craving a seat in front of a wood stove with a bowl of warm soup.

Making homemade soup is a great way to use up root veggies during the winter months. Cooking vegetables in this manner preserves most of their essential nutrients. For example, carrots soaked in water will leak out 40% of their vitamins C and B. It’s also important to note that most of the vital nutrients in veggies are found right under the skin, therefore peeling takes away much of their benefit. Buy organic veggies so that you can leave on the skins while not worrying about your exposure to those nasty pesticides

Canned soups are not all their cracked up to be either. Recent concerns are surfacing as study after study are showing large amounts of BPA lining in cans is release directly into the food within. BPA is a xenoestrogen correlated with many health concerns from cancer to neaurological issues.

Anywho, back to the soup. 


4 large carrots

1 large onion

1 tbsp of ginger

1 tbsp of curry spice

1 tbsp of coconut oil

1 ¾ cups of vegetable broth

1 cup of unsweetened almond milk

Salt to taste

Chop the onion and place in a large pot with coconut oil and saute until translucent. Add the ginger and curry spice, then pour in the vegetable broth and carrots. Bring to a boil and simmer for 25 minutes. Remove from heat and allow to cool. Then place the mixture into a bender and blend until smooth. Return the soup to the pot and add in almond milk. Warm and add salt to taste. You’re done!

Spicy Spotlight GINGER:

Is pungent and heating. Ginger kindles the digestive fire to improve digestion, absorption and assimilation. It decreases nausea, vertigo, morning sickness, and vomiting. It’s also highly anti-inflammatory and improves circulation. Finally, it’s a great home remedy for the common cold and flu. Perfect for those winter months!