Pumpkins have become eponymous with autumn, especially when spiced, but technically they are a winter squash so we legitimately have at least another month to fairly enjoy them. Pumpkin butter is smooth and sweet, a great cold-weather alternative to berry jams that can be put on toast or swirled into oatmeal, yogurt bowls or chia pudding for an extra boost of flavour. Continue Reading →
Nutty Chocolate Banana Bread
Loaves, like muffins, are a great item for meal or snack prepping because they can be quite healthy with the right ingredients and they are easy to package individually and transport. I kept this version ultra nutritious with a combination of sprouted buckwheat flour and almond flour to form a hearty and dense base. Each has a nutty flavour and together they contribute many important nutrients including protein, fiber, manganese, iron, zinc, calcium, vitamin E and B vitamins. Continue Reading →
Berry Chia Jam
One of the most common ways to preserve the bounty of our summer berries is by turning them into jam. The process can be a bit intimidating because the right temperature, sugar content and pectin levels have to be spot on. Out of the nutrition world has come a simpler process that utilizes chia seeds as the thickener. Continue Reading →
Pears Poached in Peach Juice over Chia Pudding
Poaching fruit in some kind of other fruit juice makes for a succulent, flavourful treat. Pears have a texture that holds up well and is transformed perfectly by poaching. They become extra sweet and velvety, plus they are neutral enough to take on other flavours well. I like to use bartlett pears that are just starting to soften, they should press in slightly to touch with a bit of pressure, but any variety can be nice. Continue Reading →
Creamy Nectarine Vanilla Cashew Smoothie
Smoothies can be as light or as decadent as desired. They can be filled with a myriad of superfoods or made from a few simple ingredients. This version is more of a dessert combination, made from only four ingredients- fresh nectarines, vanilla bean, cashew ice cream and cashew milk. The nectarines give it a sweet, summery flavour while the cashew ice cream and milk give it a velvety smooth, rich texture and the vanilla increases the decadent factor. Continue Reading →
Pineapple Coconut Soft Serve
Homemade soft serve can be made without an ice cream maker and just a couple ingredients. Blending thick coconut cream with really sweet fruit then freezing them in ice cube trays and blending once again creates a healthy, simple frozen treat. The only necessary tool is a high powered blender that is strong enough to crush ice.
Pineapple is one of the sweeter fruits out there, especially when it is fully ripened, but a tablespoon or two of maple or coconut syrup (or any preferred sweetener) can be added to for those with a stronger sweet tooth.
Though this is easy to make it does require some prep work. Chilling the coconut cream enough to separate and then freezing the coconut pineapple mixture each takes around 8 hours.
Coconut cream is made from blending the meat and water of a coconut. The easiest way to obtain it is from cans of coconut milk. Place the can in the fridge overnight and when you are ready to use it flip it over, open it up and use a spoon to skim the thick cream off the top. The cold from the fridge makes the cream separate from the water and settle on the bottom of the can. Skipping the refrigeration period makes it pretty impossible to separate the cream from the water as it all blends together to create a milk. For people looking to make more dairy-free treats it’s a good idea to always keep a can or two of coconut milk in the fridge.
I was inspired by some lemon and coconut gelato I had in Italy that were served in hollowed out lemon and coconut halves. The mass of a pineapple does lend to a more North American serving size but there are some smaller golden pineapples often available, which I used here, that are a more reasonable size.
Pineapple Coconut Soft Serve
Prep time
Cook time
Total time
Serves: 2-4
INGREDIENTS:
- 1 cup coconut cream (place a can of coconut milk in the fridge overnight, flip it over open it up and use a spoon to skim off the coconut cream concentrated at the top. Save the coconut water below for smoothies.)
- 4 cups pineapple, chopped
- 2 standard sized ice cube molds
DIRECTIONS:
- Blend the coconut cream and pineapple until smooth. Pour into ice cube molds and freeze overnight, or for around 8 hours.
- Place the frozen cubes into the blender and pulse until they are broken down and become a smooth, thick mixture.
Pancetta Leek Frittata with a Yam Base
There are few breakfast options more universal yet varied than bacon and eggs. Here I used thickly cut pancetta, a type of Italian bacon in a frittata, along with some leeks and a base of thinly sliced yams. Continue Reading →
Summer Fruit Skewers
Skewing fruits is a way to make fruit salad into finger food, an easy option for summer get togethers or for snacks on-the-go. This definitely doesn’t require a recipe or specific measurements. They can be more uniform with the fruits in the same order or they can be more sporadic. Continue Reading →
Mini Cherry Strawberry Chia Pudding Parfaits
These Canada Day inspired parfaits are made from layers of chia pudding, yogurt and pomegranate arils. The chia pudding at the base is only three ingredients- puréed cherries and strawberries with chia seeds. A little maple syrup would be the perfect addition for some extra sweetness. Continue Reading →
Iced Coffee Cubes with 3-Minute Homemade Nut Milk
There are few beverages that I enjoy drinking in the morning or early afternoon on a patio more than iced coffee. Usually, a shot or two of espresso is poured over ice then some milk is added to fill up the cup. When I am at home however, I like to do it a little differently and make the coffee into frozen cubes. Continue Reading →