Monday, June 29, 2015

Spelt and Chocolate Zucchini Loaf

I consider myself a chocoholic and my love for chocolate goes back as long as I can remember. It has always been a comfort food for me, when I'm happy, sad or just peckish my go to is always something with chocolate. The idea that a zucchini loaf could possibly satisfy my chocolate cravings seemed a bit far fetched, that is until I sunk my teeth into this delicious, moist and addictive zucchini loaf.  It's hard to believe that this could actually have vegetables in it!


2 cups spelt flour
1/2 cup cocoa
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup honey
1/3 cup plain greek yogurt
1/4 cup oil (heated coconut or vegetable oil of your choice)
2 cups shredded zucchini


Preheat oven to 350 degrees Fahrenheit.

In a large bowl combine flour, cocoa, cinnamon, baking powder, baking soda and salt.  Mix until combined.

In a separate bowl add eggs and beat.  Using the beater continue mixing while adding honey, yogurt, oil and zucchini.

Slowly add the wet ingredients to the dry, folding it over with a spatula until just combined.

Bake for 45-50 minutes or until a toothpick comes out clear.

Wednesday, June 3, 2015

Quinoa, Beet and Arugula Salad with Grilled Steak and Goat Cheese

This entree salad is my new obsession. The beet, quinoa and arugula salad is a perfect bed for a juicy, tender steak. Topping it with goat cheese adds a creamy delicious flavour that I crave. With only a 30 minute prep and cook time this is an ideal weeknight meal. Give this recipe a whirl, I promise you won't be disappointed.


1 cup uncooked quinoa, cooked
3 boiled beets, cubed
3 cups arugula
1/2 cucumber, cut into half moons
1/4 cup goat cheese, crumbled
1/4 lemon, juiced
1 tablespoon olive oil
1 teaspoon honey
salt & pepper to taste
1 large new york stripling steak, seasoned with salt & pepper and grilled until medium rare (after cooked allow to sit for 5 minutes before slicing thinly)


In a salad bowl toss cooked quinoa, cubed beets, arugula and cucumber.

In a small separate bowl mix lemon juice, olive oil, honey, salt & pepper.  Toss with salad.

Place two large scoops of salad on a plate, top with slices of steak and crumbled goat cheese.

Makes 4 servings.

Monday, June 1, 2015

Sprouted Spelt & Banana Muffins with Coconut Oil

Happy Monday!

This past weekend was dark, cool and rainy, which kept us inside for the most part. When confined to the indoors my three year old daughter and I love to bake. It gives us an activity to do together as well as a snack to have afterwards.

These banana muffins made with sprouted spelt flour and coconut oil will not disappoint.  The sprouted spelt flour is nutrient rich (in their more digestible forms), high in protein and full of flavour.  The coconut oil is easier to metabolize than other oil products and also has a wonderful flavour.

Pour yourself a cup of coffee, kick back and enjoy these delicious and healthy muffins!


3 over ripe bananas, peeled and mashed
1/2 cup maple syrup
1/4 cup coconut oil, plus extra to grease pans
1/2 cup plain yogurt
2 eggs, beaten
1 1/2 cups organic sprouted spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 325 degrees Fahrenheit.

In a mixing bowl blend together the bananas, maple syrup, coconut oil, yogurt and eggs.

In a separate bowl mix the flour, baking powder, baking soda and salt.

Slowly add the dry mixture to the wet mixture, just until combined.

Use coconut oil to lightly grease your muffin tins. 

Pour mixture into muffin tins.

Bake for 15-20 minutes or until start to brown around the edges.

Makes 24 small muffins.