#SweatingForTheWeddingPart II: Protein ‘World Peace Cookies’

We are officially less than 11 months away from my dear friend’s wedding! I have officially been asked to be a bridesmaid and I couldn’t be more motivated to be the best version of me standing up for her on September 9,2017!

Constantly eating healthy and working out is exhausting and amazing all in one. I’m finding myself doing more meal prep to avoid major rush arounds in the mornings and evenings. One of my favourite go-tos in the morning before a workout is the famous Kelly’s Bake ShoppeWorld Peace Cookies from their drool-inducing Made With Love cookbook. These ‘cookies’ are loaded with different seeds, oats and my personal favourite coconut! The recipe is easily adaptable to best suit your preference for add ins (I shifted the recipe around to add protein powder for an extra boost before my workout). So make up a couple batches, refrigerate and grab one as you head to your morning workout or even as a healthier way to crush  your sweet tooth cravings!

Protein World Peace Cookies

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 scoop vegan protein powder (optional)
  • 1/2 cup coconut sugar
  • 1/2 raw pumpkin seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp ground flax seed
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum
  • 6 tbsp canola oil
  • 1/4 cup coconut milk
  • 2 tbsp blackstrap molasses
  • 3/4 cup vegan chocolate chips (optional)
  • 1/3 cup dried cranberries (or dried fruit of your choice)

Assembling the Cookies

  1. Preheat over to 350*. Line cookie sheet with parchment paper.
  2. In a bowl, combine outs, flour, sugar, seeds, coconut, ground flax seed, cinnamon, baking soda and xanthan gum.
  3. In a seperate bowl, combine molasses, oil, and coconut milk. Stir into dry mixture until combined. Fold in dried fruit and chocolate chips.
  4. Using a spoon form cookie mixture into balls. Slightly flatten each cookie with the back of the spoon.
  5. Bake for 14 minutes. Let cool.




The Classic-but Better: Pumpkin Nanaimo Bars  

My grandma was a classic. She was elegant and she was feisty. She sewed us pajamas and she let us walk her cat on a leash like a dog. She put up with our antics and loved us every minute of every day no matter how moody we got.

My grandma spent her last years in one of the most serene places I’ve ever been: Nanaimo. For anyone who has ever been to Nanaimo it is breath taking with quiet streets, mountain views and ocean fronts. This beautiful place is home to another classic: the Nanaimo bars. I find these two classics synonymous with each other. They fill you with happiness and comfort, and mainly a feeling you wish never had to go away. 

So this Thanksgiving I put a twist on the original classic to honour my grandma, who is the sunshine smiling down this crisp morning. On Thanksgiving, and every other single day, I’m thankful for my grandma, the classic- but better! 

Pumpkin Nanaimo Bars

Bottom Layer

  • ½ cup butter
  • ⅓ cup cocoa powder
  • ¼ cup sugar
  • 1 egg, beaten
  • 1½ cups graham cracker crumbs
  • ¾ cup sweetened, shredded coconut

Pumpkin Middle:

  • 4 cups icing sugar
  • ½ cup butter 
  • 2 tbsp custard powder
  • ½ cup pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

Chocolate Top:

  • 3/4 dark chocolate chips
  • 5 tbsp butter 

Assembling the Bars

  1. Line 9×9 pan with parchment paper.
  2. In a saucepan over medium heat, melt butter cocoa powder and sugar until smooth and combined. Let cool, slightly.
  3. Stir in beaten egg. Then mix in coconut and graham crackers. Press into parchment paper lined pan. Chill for 1 hour.
  4. In a mixer, combine butter, icing sugar, spices and custard powder. Stir in pumpkin until combined. Chill for 30 minutes. 
  5. In a microwave safe bowl melt chocolate and butter. Spread over pumpkin layer. Chill for 1-2 hours. 



Official Holiday Kick-off: Baked Pumpkin Donuts 

I love Canadian Thanksgiving. It is the official kick-off to holiday season! This weekend marks the start of all things festive for the next three months and I couldn’t be happier!

Holidays are for indulging, treating yourself and treating others. During the holidays (and really any time of the year) I like to spoil my loved ones with all things sugar coated. This morning I am whipping up these super easy pumpkin donuts to deliver to some of the people I’m most thankful for to help spread the holiday cheer!

Happy holidays y’all, thanks for being you!

Baked Pumpkin Donuts

  • 2 3/4 cup all purpose flour
  • 1 3/4 cups fine sugar
  • 2 teaspoon baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups pumpkin
  • 2/3 cup granulated sugar
  • 3 tbsp cinnamon

Assembling the Donuts

  1. Preheat oven to 350* and spray a donut pan with non-stick spray.
  2. Mix together all ingredients until combined and smooth.
  3. Evenly seperate the batter into pan. Smooth with knife.
  4. Bake for 9 minutes. Let cool.
  5. Roll in cinnamon and sugar.



Life Moves Pretty Fast: Pumpkin Pie Macadamia Nut Biscotti 

And just like that it is October! It seems like yesterday I was figuring out a list of all the things I wanted to do this summer. It feels like last week we were still on lakefront patios hiding from the hot summer heat. But October is here and with it comes family Thanksgiving dinners, Halloween, and then before the blink of an  eye we will be taking down the Christmas tree and ringing in the New Year!

If you’re anything like me, the crisp autumn air is a reminder of all the things you need to do, accomplish, become before 2017. Hang back a minute though, before you go crazy with you lists of things to do and your Thanksgiving table settings, take a silent morning to enjoy the freshness of the new month, the new season; it’ll be gone before you know it! Kind of like what Ferris Bueller said, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss… the Pumpkin Pie Macadamia Nut Biscotti!”

Pumpkin Pie Macadamia Nut Biscotti

  • 1/2 cup pumpkin purée
  • 1 egg
  • 1 tbsp vanilla
  • 2 tbsp pumpkin spice
  • 3 1/2 cups all purpose flour
  • 1 1/2 cups brown sugar
  • 1 tsp baking powder
  • 1 cup chopped Macadamia nuts
  • 1/2 cup white chocolate chips

Assembling the Biscotti

  1. Preheat oven to 350*. Line cookie sheet with parchment paper.
  2. In a mixer, lightly beat eggs and pumpkin purée. Add in vanilla.
  3. In a separate bowl combine flour, sugar, baking powder and pumpkin spice. Gradually add into wet mixture. Stir in nuts.
  4. On a lightly floured surface, shape dough into one 16 inch long x 5 inch wide rectangle.
  5. Place dough onto parchment paper and bake for 24 minutes. Remove from oven, reduce heat to 350* and let dough cool for 10 minutes.
  6. Using a sharp knife cut dough into 1 inch thick Biscotti. Place each cookie on its side. Bake for 8 minutes. Flip cookies and bake for 8 more minutes. Remove and let cool.
  7. Melt white chocolate and drizzle over cooled Biscotti.