Author: CassieTario

Breastfeeding Truths & Tips

Breastfeeding Truths & Tips

From a mom, to a mom. Breastfeeding can be such a beautiful thing, the fact that your body can create food to feed and grow another human is amazing.  The milk itself can change based on your babies needs and is basically the immune system…

Strawberry Banana BLW Cookies

Strawberry Banana BLW Cookies

Need a to go snack for your baby that has minimal sugar and minimal ingredients? Or maybe just a quick breakfast to go along with some cut up fruit or avocado? These cookies are perfect to add to any snack or meal! Makes approx 6…

Chocolate Cupcakes that can’t be Beet!

Chocolate Cupcakes that can’t be Beet!

Makes approx. 9 cupcakes

You will need:

¼ cup Roasted Beets

1 ½ cup Almond Milk

2 Tbsp Grapeseed Oil

½ cup Coconut Sugar

¼ cup Maple Syrup

½ cup Sorghum Flour

½ cup White Rice Flour

¼ cup Light Buckwheat Flour

1 Tbsp Baking Powder

3 Tbsp Cocoa Powder

½ Tsp Baking Soda

¼ Tsp Pink Himalayan Salt

                If you haven’t already, cube beets and roast in a glass pan with a little water and oil until tender enough to stick a fork in them.

                Take roasted beets and add them to a blender or food processor with the almond milk, grapeseed oil, coconut sugar, maple syrup, and blend until smooth.

                In a large mixing bowl add the sorghum flour, white rice flour, buckwheat flour, baking powder, cocoa powder, baking soda, and salt.  Mix all ingredients together, then pour in blended mix and stir until fully combined into batter.

                Preheat oven to 350 degrees Fahrenheit.  Grease a muffin tin and fill each cup half way with batter.  Bake for approximately 30 mins or until a tooth pick comes out clean.

Options:

-You can take the berry sauce from my pancake recipe and use it as filling in the cupcakes by adding ¼ batter, then a spoon of berry sauce and then filling with batter to the half way point.

-You can top with berry sauce, drizzled chocolate, or chocolate icing (as seen in the pictures).

Roasted Brussel Sprouts

Roasted Brussel Sprouts

With the snow approaching we are all wanting to feel cozy and turn to comfort foods.  Did you know that Brussel Sprouts could feel like a comfort food if roasted? The spices help to turn up your body heat and the crispy-ness adds a little…

Pumpkin Smoothie

Pumpkin Smoothie

Who says pumpkin ever goes out of season?! Even though Halloween has passed you can still take those pumpkins and bake/blend them into pumpkin puree. Using the pumpkin puree you can make this recipe…and many more!  Pumpkin Smoothie Serves 1 You will need: 1/4 cup…

Green Monster Smoothie

Green Monster Smoothie

Halloween is right around the corner and this smoothie filled with greens will scare away any morning monsters!
Makes approx 1 glass
  • Juice of 1 orange (freshly squeezed)
  • 1/2 cup of coconut water
  • 4 chunks of pineapple
  • 1/2 banana
  • 1/2 cup spinach
  • 1/2 cup raw or cooked broccoli
  • 1 celery stalk
  • 1/4 tsp spirulina
Add all ingredients to a blender and blend until smooth.  Serve immediately in a glass!
Kale, Pear, and Beet Salad

Kale, Pear, and Beet Salad

The cold weather may be coming but are you still eating your greens? This salad is the perfect combination between nutrition and comfort food, and is a good way to get the nutrition from your greens while still satisfying your taste buds. Kale, Pear, and…

Stuffed Buttercup Squash

Stuffed Buttercup Squash

Thanksgiving weekend is here! The time of year where we sit down and share a meal with friends and family, and are thankful for all the love in our lives.  When trying to follow a plant based diet sometime Thanks giving can be tricky because…

Pumpkin Waffles

Pumpkin Waffles

Treat yourself this weekend and make some WAFFLES! Who doesn’t like waffles?! What is better then regular waffles? PUMPKIN ones!!!! So take your favourite fall food and mix it with your favourite breakfast food using the recipe below!

Pumpkin Waffles

Makes 2 full waffles (8 quarters)

You will need:

  • 1 1/3 cup Almond milk
  • 1 tsp Apple cider vinegar
  • ¼ cup Pumpkin puree
  • 1 tbsp Ground flax
  • 1/3 cup Light buckwheat flour
  • ½ cup Brown rice flour
  • 1 tsp Baking powder
  • ½ tsp Cinnamon

Let your waffle iron pre heat.  While you wait mix the almond milk and apple cider vinegar together and let sit for a couple of minutes.  Then add the pumpkin puree and ground flax to the almond milk mixture and whisk together.

To the liquid mixture add all the dry ingredients (buckwheat flour, brown rice flour, baking powder, and cinnamon) and whisk until fully mixed and there are no lumps.

Grease the waffle iron with coconut oil and pour half of the batter into the first batch, and the other half into the second batch.  Waffle iron will let you know when they are cooked.  Serve immediately and top with maple syrup.

 

Spicy Vegetable Black Bean Soup

Spicy Vegetable Black Bean Soup

I hate to say it, but those cool fall days are heading our way.  With fall and winter comes warm comfort foods and this recipe is one you will want to make all fall and winter long.  The added spice will keep you warm for…