Cherry Chia Tartlets

This week I've been studying hard, the final exam for my first course is next week and I've been busy learning about vitamins and minerals, while reviewing digestion, carbohydrates, proteins, fats and oils. I've learnt a lot in the last 8 weeks and am trying to apply the information to my day to day life. So far I've increased the quality and amount of supplements I take daily and have added some new foods to my regular grocery list such as; amaranth, tempeh, and wheat germ.

I particularly like wheat germ because I can throw it into a smoothie or on top of my (coconut milk) yogurt. And it's a good source of:
• B Vitamins - B1, B3, Folic Acid and B12
• Calcium and Magnesium
• Iron
• Vitamin E
• Zinc
• Potassium
• Fiber
• Omega 3


To motivate myself to study a bit harder I splurged today and had the last Cherry Chia tartlet.

I threw this recipe together by grabbing a bowl and mixing some rolled oats, wheat germ, shredded coconut, cinnamon, maple syrup, coconut milk and chia "egg" until it was a consistency that stuck together slightly. I patted it down in the tart pans (greased with coconut oil) and baked them at 350° for 5 mins, before filling them with organic sugar-free cherry jam and finally sprinkled some of the oat mixture on top. Back into the oven they went for about 15 mins then I removed from the oven and waited about 5 mins for them to cool on the counter, then I dug in. Sweet, tart-y deliciousness.

Have a sweet day!

Happy Thanksgiving!

Today was Thanksgiving here in Canada and I was so relieved to have the day off work.
It is a day to take the time to be thankful for all the things we are blessed to have in our lives and although I strive to be thankful everyday, today I truly appreciated how lucky I am. Surrounded by great family and supportive friends, an opportunity to learn, a job I enjoy going to, and overall good health.

My boyfriend and I had planned to have a picnic in the park because the weather's been so nice here this week. Instead I woke up this morning with a sore throat that unfortunately is the first sign that I'm coming down with a cold. So I headed to bed where I slept most of the day and took some vitamins and immune boosters to no avail.
I had really been looking forward to our picnic, feasting on sweet potato salad, roasted veggies and stuffing, but ended up throwing together a thanksgiving-ish dinner for one anyway.

Stuffing with veggie gravy and mac and cheeze.

It was good and festive but I had my eye on dessert the entire time...Pumpkin Pie Cupcake was calling my name.

Hope you had a sweet thanksgiving, what are you thankful for?

Pumpkin Pie Cupcakes

This week I made Pumpkin Pie Cupcakes. These guys are so delicious, nutritious and festive that I had to make two batches - Everyone liked them!

I couldn't find a recipe I liked so I combined a few to make the one below and I think it's prefect although I'd like to make it healthier next time. These are topped with a simple maple frosting and chopped walnuts, but the second time around I made a cinnamon swirl and I prefer that one.

Pumpkin Pie Cupcakes
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1- 1/2 tsp nutmeg
1- 1/2 tsp ground cloves
1/2 tsp salt
Mix above dry ingredients together, and pre-heat oven to 350° and line a cupcake pan with liners

In  a separate bowl combine these wet ingredients and stir until smooth:
1 cup sugar (brown or cane)
1/2 cup maple syrup
1 can (15 ounce) pumpkin pie filling
1/3 cup oil
1 tbsp vanilla
1 tbsp apple cider vinegar

Add dry mix to wet and stir until combined. Scoop into pan and bake for 15-18 minutes. remove when tooth pick inserted comes out clean.  Allow to cool on a cooling rack then when cooled down ice with any topping you like.

Have a sweet day!