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I love this recipe for an easy weeknight dinner. All baked in the oven, and completely grain free- these meatballs are a great way to make chicken a little more interesting. I’ve made these so many times, both Italian and Asian style- and they are always a hit with adults and kids alike. I really like to use organic chicken- I get mine frozen at L’Autre Choix in Montreal, but be sure to check your local health food store.

Asian Chicken Meatballs

Meatball Ingredients
  • 1/2 tsp fresh ginger (grated)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 egg
  • 1/2 tsp sriracha (optional)
  • 2 tsp tamari (I use low sodium)
  • 1 tsp toasted sesame oil
  • 1/2 cup almond flour
  • 1 lb ground organic chicken
Sauce Ingredients
  • 1 tbsp sesame oil
  • 1/3 cup maple syrup
  • 2 tbsp tamari (I use low sodium)
  • 1 clove garlic (finely chopped)
To Serve (optional)
  • fresh cilantro
  • toasted sesame seeds
  • chopped scallion
Meatball Instructions
  1. Set oven to 400 degrees F.  Spray a large baking sheet with avocado oil. 

  2. In a large bowl, whisk all ingredients except for chicken until a paste forms.

  3. Add your chicken and work mixture into the meat. Using a cookie scoop or tablespoon measure, form meatballs and arrange evenly on baking sheet. 

  4. Bake meatballs for 20-25 minutes, flipping halfway through. For a more golden colour, bake on convection, or carefully broil the top for about a minute. 

Sauce Instructions
  1. Add maple syrup, tamari, and sesame oil into a pan over medium heat. When it starts to bubble, add your garlic. Simmer until sauce thickens and coats the back of a spoon, approximately 5 minutes.

  2. Add meatballs to pan and coat in sauce. Alternatively, you can serve the sauce on the side. Top with toasted sesame seeds and fresh cilantro or green onion.

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I love this banana bread not only because it is SO EASY to make but also because it is grain-free. With ingredients like eggs, almond flour and coconut flour, it is packed with healthy fats and lots of protein. Feel free to make it without the center filling and add chocolate chips or even blueberries!

Grain Free Cinnamon Bun Banana Loaf

  • 3 very ripe medium bananas (mashed)
  • 1/4 cup coconut oil (melted and cooled)
  • 1/4 cup honey or maple syrup
  • 4 room temperature eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/3 cup coconut sugar
  • 1 tbsp cinnamon
  1. 1. Preheat the oven to 350 degrees and line a 8.5 x 4.5 loaf pan with parchment paper.

    2. In a large bowl mash bananas well with a fork, then whisk in coconut oil, maple syrup, eggs and vanilla. Whisk until combined.

    3. To the same bowl add coconut flour, almond flour, baking soda, and salt. Mix until combined.

    4. In a small bowl mix the coconut sugar and cinnamon.

    5. Pour only half of the batter in your prepared loaf pan and spread it out evenly. Pour the coconut sugar/cinnamon mixture evenly to cover the batter.Then pour remaining batter on top of the cinnamon mixture. Spread evenly with spatula.

    6. Bake for 40-45 minutes or a toothpick comes out clean.Allow to cool completely before slicing.

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This was a recipe that happened by accident. While making my chocolate coconut torte for a client, I tasted the filling and realized that this was insanely good without the crust. As I try and continue to make recipes that are ‘clean’, my goal is to also make them incredibly easy and approachable. What is easier than a recipe that has only two ingredients? I’m not exactly sure if this is a mousse, a pudding, but in any case- it’s creamy, chocolatey, and decadent! As always, this recipe is free of gluten, dairy, and refined sugars.

Vegan Chocolate Mousse

  • 1.5 Cups Vegan Chocolate Chips
  • Cream from 1 Can Unsweetened Full Fat Coconut Milk (See notes)
  1. Either on your stove top or microwave, whisk coconut cream and chocolate chips over low heat. If using a microwave, heat in 30 second increments making sure to whisk in between.

  2.  Once combined, transfer to a bowl and set in the freezer for 1 hour. If not serving right away, transfer to refrigerator. Keep stored in an airtight container in the refrigerator for up to 5 days.

*Coconut milk notes: Only use the solid cream from the coconut milk can. Use the coconut water for a smoothie, or drink it on its own! I recommend a full fat coconut milk that has guar gum to help keep a thick and creamy consistency. I love Thai Kitchen brand. If the coconut milk you buy does not have the cream and water separated, just store in refrigerator overnight.

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These vegan cookies are wholesome, naturally sweetened and most of all- DELICIOUS. With only 8 ingredients and 1 bowl, there is no excuse not to make these! Packed with fiber and healthy fats these make for a healthy snack for the kids, or even a great energy boost post workout. Hope you love them.

Ingredients:

• 3 tbsp coconut oil, melted and cooled
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 4 tbsp water
• 2 tbsp ground flaxseed
• 1 cup almond flour
• 1 cup shredded coconut
• 1 cup oats *buy certified gluten free for celiacs
• good pinch of salt
• 1/4 cup 70% dark chocolate chips

Directions:

1. Preheat oven to 350 F. Line a baking tray with parchment paper.
2. Mix coconut oil, maple syrup, vanilla and water. Add flaxseed and let sit for 1 minute.
3. Add almond flour, shredded coconut, oats, and salt. Mix well. Add chocolate chips and mix again.
4. Using a cookie scoop or tablespoon measure, distribute dough evenly on tray. Using your fingers, slightly flatten and shape each cookie.
5. Bake for 30-35 minutes or until golden. Allow to cool fully, then store in an airtight container. I like to keep mine in the refrigerator!

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Clean Eating Goddess by Jen Udashkin - 5M ago


Although many don’t love winter, I have to say I’m a fan because I get to make soup! Soups are really the ultimate meal prep food because you can pack all the nutrients you need into one pot. Making sure a soup is well balanced with enough protein, carbs, and healthy fats ensures a satisfying meal. I like to make a big batch and freeze half so I have a healthy meal ready to go whenever take out is the only option.

I based this recipe off of one I used to make from Ina Garten’s first cookbook. Made a few healthy additions to up the nutrients and toned down some of the spices she used. I hope you enjoy my version!

Ingredients:

• 2 1/2 cups French green lentils
• 4 chopped yellow onions (I use organic onions- if not using organic, you might only need 3 because they are larger)
• 2 chopped leeks, white part only
• 3 cloves of minced garlic
• 1/4 cup extra virgin olive oil, plus additional for drizzling on top
• salt and pepper to taste
• 1/2 tsp minced fresh or dried thyme
• 1/4 tsp ground cumin (can omit if you don’t like taste of cumin)
• 1/2 tsp dried oregano
• 8 stalked celery, diced
• 6 carrots, diced
• 3 quarts chicken or vegetable stock
• 1 1/2 cups tomato sauce, (can sub crushed tomatoes)
• 2 tablespoons red wine or red wine vinegar
• large handful of fresh spinach (optional)

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, cumin, and oregano for 20 minutes, until the vegetables are translucent and very tender.

3. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato sauce, and lentils. Cover and bring to a boil.

4.Reduce the heat and simmer uncovered for 25-45 minutes or until the lentils are cooked through. Check the seasonings. Add the red wine and spinach. Mix until spinach has wilted and serve hot, drizzled with good quality olive oil.

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If you’ve been following along on Instagram you know I have been working on making this recipe even easier and more delicious. With only one bowl, it has never been easier to make a healthy grab and go breakfast that highlights seasonal produce. These muffins are packed with oats, chunks of apples and crunchy pieces of walnuts providing making them rich in fibre and nutrients. As always these muffins are gluten, dairy, and refined sugar free.

Ingredients:

• 1 cup applesauce or apple butter
• 1/4 cup pure maple syrup
• 1/4 cup light flavoured olive oil, coconut oil, or avocado oil
• 2 eggs (flax eggs will work too)
• 1/2 cup unsweetened almond milk, (any non dairy milk will work)
• 1/2 tsp pure vanilla extract
• 2 tbsp apple cider vinegar
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/4 cup coconut sugar + extra for sprinkling
• 2 tsp cinnamon + extra for sprinkling
• good pinch of salt
• 1 3/4 cup gluten free oat flour
• 1 cup gluten free rolled oats
• 1/3 cup walnuts (optional)
• 1 apple cored, peeled, and diced

Directions:

1. Preheat oven to 375 F. Line muffin tins with parchment and grease with coconut oil.
2. In a large bowl whisk applesauce, maple syrup, oil, eggs, almond milk, vanilla, apple cider vinegar, baking soda and baking powder until well combined.
3. Add coconut sugar, cinnamon, salt, oat flour, and oats. Whisk until well combined and no lumps remain. Stir in walnuts and apples.
4. Pour batter evenly into muffin liners (about 2/3 of the way up). Using your fingers, sprinkle the tops with coconut sugar and cinnamon.
5. Bake for about 25-28 minutes or until a toothpick comes out clean. Cool and enjoy! *I like to freeze the batch so I have a great breakfast ready whenever I don’t have time in the morning.

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I have been making fruit crumbles for as long as I can remember. The reason why I call this recipe ‘fruit’ crumble is because really any type of fruit will work. I particularly love strawberry, blueberry, and rhubarb (or a mix of all three!). As summer comes to an end, our pick of seasonal fruits diminishes and we are left with months of eating a variety of apple desserts. Don’t get me wrong, I love anything apple, but it’s sometimes nice to have a strawberry dessert in the middle of January.

Thanks to Nature’s Touch frozen fruits, we can easily make summer fruit desserts year round! I particularly love their strawberry rhubarb harvest mix as you can simply open the bag and bake – no prep required! Natures Touch makes sure their fruits are free of pesticides and GMO’s and frozen at peak freshness. This healthy dessert is a perfect one to enjoy year-round and best of all, it couldn’t get any easier!

*This post is brought you by Nature’s Touch, but all opinions are my own.

Filling Ingredients:

• 1 bag Nature’s Touch Strawberry and Rhubarb Harvest or 4 cups chopped fruit
• 1/4 cup pure maple syrup
• juice of half a lemon
• 2 tbsp arrowroot starch

Topping Ingredients:

• 2 cups gluten free rolled oats
• 1/3 cup coconut oil (solid)
• 1/2 cup raw pecans (optional)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350 F.
2. In a medium bowl, mix all filling ingredients and place in a shallow baking dish (approx 9 inches).
3. In a medium bowl, add your rolled oats. Using your fingers, work the coconut oil into the oats until it has completely absorbed into the oats. It’s ok if some chunks remain. This might take a minute or two.
4. Add your remaining ingredients to the oats and mix well. Spread topping evenly over filling and bake for about 40 minutes or until the filling begins to bubble and the crumble becomes golden.

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My favourite bread growing up was the Sunmaid raisin bread- you know, the one in the red bag? The smell of it in the toaster then slathered with butter was the only thing that could get me out of bed in the morning. Being celiac, I can no longer have that crazy good bread, but luckily I’ve created one that’s even better. This bread requires 1 bowl, 5 minutes prep time, and is incredibly nutritious. Most of all, it’s delicious.

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor… I like almond flour)
• 1 cup gluten free rolled oats
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 2 tbsp honey or brown rice syrup
• 2 1/2 tbsp cinnamon, divided
• 1/4 cup raisins
• 2 cups cold water
• 4 tbsp coconut sugar

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch loaf pan* with parchment paper. In a small bowl, mix 2 tbsp of cinnamon and coconut sugar. Set aside.

2. In a large bowl add nut flour, rolled oats, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt, honey, raisins and 1/2 tbsp of cinnamon. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms. You may need to add a few extra tbsp of water if it is too dry.

4. Press half of the mixture evenly into loaf pan. Sprinkle cinnamon and coconut sugar mixture evenly. You can even add a few raisins if you like! Then, top with remaining dough.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing. Store in an airtight container for about a week or freeze.

*If you only have a larger loaf pan, only use a part of it! The dough will not change shape, so the way you form it is the way it will bake.

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After seeing how much you guys enjoyed the No Bake Cookie Dough Bites, I knew I had to recipe test more simple desserts. With busy schedules, it is nice to make a dessert that requires no baking, minimal ingredients, and only one bowl!

Ingredients:

• 3 tbsp coconut oil
• 1/2 cup 70% chocolate (I use chocolate chips)
• 1 tbsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1/4 cup raw cacao powder
• 2 cups + 2-3 tbsp almond flour (or enough to form a dough)
• pinch of pink himalayan salt
• 1/2 cup natural peanut butter (or your favourite nut butter)

Directions:

1. Line an 8 x 8 baking pan with parchment. Set aside.

2. In a large bowl melt your coconut oil along with chocolate. You can do this over a shallow pot of boiling water or in your microwave. Whisk until smooth.

3. Mix in vanilla, maple syrup, and cacao powder.

4. Add your almond flour. Add additional tbsp until a dough forms. It should be firm.

5. Mash in your peanut butter. If you want to see the peanut butter in your brownie, make sure not to overmix.

6. Press into your prepared pan and top with extra salt if desired. Set in fridge for 30 minutes. Remove and slice. Store in an airtight container.

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I am relaunching one of my most popular and favourited recipes. The taste is the same but I have simplified the process to eliminate any machinery and give you more flexibility with ingredients. With this recipe, it’s never been easier to make bread. Most importantly, you won’t find a healthier alternative anywhere. Packed with healthy fats, whole grains, and protein this bread is satisfying, nutritious, and beyond delicious. If you haven’t tried this recipe, now is the time!

Ingredients:

• 2 cups nut flour (you can buy store bought, or make your own by pulsing nuts in food processor)
• 1 cup buckwheat or gluten free oat flour
• 1/2 cup hemp hearts
• 1/4 cup chia or flax seeds
• 1/4 cup sesame seeds
• 5 tbsp psyllium husk
• pinch of pink salt
• 1 tbsp honey or brown rice syrup
• 2 cups cold water
• Topping options: pumpkin seeds, sesame seeds, everything bagel spice

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and grease with coconut or olive oil.

2. In a large bowl add nut flour, buckwheat flour, hemp hearts, chia seeds, sesame seeds, psyllium husk, salt and honey. Whisk until combined.

3. Add 2 cups of cold filtered water and mix until combined. Allow to sit for a few minutes until a firm dough forms.

4. Press mixture into loaf pan and sprinkle desired toppings. Press the toppings lightly into loaf so they don’t fall off.

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing.

6. Once cooled, slice at your desired thickness. The bread will keep fresh for a few days, but I like to freeze it right away. All you need to do is place a small piece of parchment between each piece (to avoid the pieces from sticking together) and store in a freezer bag. Alternatively, you could lay out each piece of bread on a cookie sheet and freeze. Once each piece is frozen, you could add them to a freezer safe container or bag. You’ll have bread for months (if it lasts that long).

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