Pumpkin Cookie Dough Balls

Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃


Pumpkin Cookie Dough Balls


•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup

•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips


Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.

Yield 28-30 small balls.

Bacon Wrapped Spinach Mini Meatloaves


These mini Meatloaves are perfect for grabbing for lunches or snacks on the go. I made large quantity just so I could have extras leftover for the week plus for dinner, here’s the recipe➡


•2lb Xlean ground beef
•1 Pack turkey bacon
•1 cup blanched chopped spinach (about 3 cups raw spinach)
•1/2 medium yellow onion, chopped
•2 cloves garlic, minced
•1/3 cup large flake oats (use almond meal for paleo)
•1 large egg
•Salt, Pepper, Oregano, Red chili flakes, Onion powder + any other seasonings of choice


Chop spinach and blanch, drain as much water as you can out. Mix all
ingredients except bacon together in large bowl until well combined.  Line muffin tin with bacon, I cut bacon in half and then chopped little pieces off for the bottom. Take portion of meat mixture and make meatballs large enough for muffin tin and press meat into bacon lined pan. Bake in preheated 375ºF oven for approximately 25-35minutes or until well done.  Serve with side of choice.  I made 12 muffins plus extra meatballs. Enjoy.




Roasted Cauliflower Lemon Pie



Yummy fall savoury cauliflower pie. Recipe as follows➡

Serves 4-6

For the roasted cauliflower:

•1 medium-large cauliflower, chopped into florets
•2 tbsp extra virgin olive oil
•½ tsp sea salt

For the crust:

•¼ Cup toasted walnuts
•¼ Cup rolled oats
•½ tsp baking powder
•½ tsp sea salt
•1/8 tsp fresh ground pepper
•1 Cup whole spelt flour
•3 Tbsp. extra virgin olive oil, plus extra to oil the pan
•2 Tbsp. unsweetened almond milk

For the filling:

•2 Tbsp. extra virgin olive oil
•2 medium onions, finely sliced
•5 garlic cloves, finely chopped
•½ tsp sea salt
•1/8 tsp ground turmeric
•3 tbsp freshly squeezed lemon juice
•¼ Cup unsweetened almond milk
•Fresh ground pepper



1. To roast the cauliflower, preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
2. Toss the florets in olive oil and salt, then arrange evenly on the tray and roast for 20 minutes. Turn each floret over and return to the oven for 10 minutes, or until the florets are browning.
3. Remove from the oven and set aside to cool while you make the crust.
4. To make the crust, reduce the oven temperature to 350ºF. Lightly oil a 22cm tart tin with a removable bottom or pie pan and set aside.
5. Place the walnuts, oats, baking powder, salt and pepper in a food
processor and blend until coarsely ground. Transfer to a bowl, add the spelt flour and mix well. Drizzle in olive oil and mix until evenly distributed. Add the almond milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more almond milk if it’s too dry.
6. Press evenly into the prepared tin, or roll out if using pie pan,
trimming excess pastry from the edges. Prick with a fork and bake for 15 minutes. Remove from the oven and set aside.
7. To make the filling, warm the oil in a frying pan over a medium heat. Add the onions and sauté for 5 minutes or until lightly browned. Add the garlic and cook for another 5 minutes.
8. Turn the heat down low, add the salt, and continue cooking for another 10 minutes, or until caramelized.
9. Stir in the turmeric, remove from the heat and transfer into a food processor. Add a quarter of the roasted cauliflower, the lemon juice, almond milk and a large pinch of black pepper. Blend until smooth and creamy, scraping the sides as necessary.
10. Spread into the prebaked tart shell and arrange the remaining
cauliflower on the top. Bake the tart for 30 minutes.
11. Remove from the oven and allow to cool for 15 to 20 minutes before serving.


Apple Crumble Pie


Happy thanksgiving Canada! 🍁

I made this yummy pie for dessert. I made a healthier version using a whole wheat crust, organic natural brown sugar and also coconut oil in the crumble and it turned out delicious! Here’s the recipe➡

For the pie crust (yields 1, 10″ crust)

· 1 ¼ cup whole wheat pastry flour
· ½ teaspoon salt
· 6 Tbsp cold butter
· 3-6 Tablespoons cold water (I used 4)

For the filling:

· 7 apples, cored, peeled and sliced
· ½ cup natural organic brown sugar
· 1 teaspoon cinnamon
· ¼ tsp nutmeg
· 1 Tbsp flour
· 2-3 Tbsp lemon juice

For the crumble:

· ¾ cup oat flour
· 1 cup old-fashioned oats
· 1-2 teaspoons cinnamon
· ¼ cup natural organic brown sugar
· ½ cup coconut oil, cold

1. Preheat your oven to 375ºF.

2. Spray an 8 inch pie pan with cooking spray.

3. In a large bowl combine flour, salt and cold butter with your fingertips until crumbly adding ice water until you get thick dough like texture (I used 4 Tbsp).

4. Knead dough lightly and shape a ball. On a floured surface roll out the dough until you get the right size to fit in your pie dish, place in prepared dish and bake for 10 minutes.

5. Meanwhile in another large bowl combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Pour over baked crust.

6. In another large bowl combine all topping ingredients with your fingertips until crumbly, spread over apple mixture.

7. Bake for another 30-35 minutes.

8. Let cool before eating.

Note: The filling makes a lot, I had extra filling leftover that I baked in separate dish and sprinkled a little extra crumble over and baked for 20mins.




This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:


The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF


For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!


My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future


…. stay tuned


This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.


Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”


I ate way too much, now time to hit the gym hard all week to work of this food baby!