Sunday Morning Raspberry Coconut Scones 

This weekend I whisked myself away to the snow caps and chalet life with my some of my oldest girlfriends. We all grew up together, literally a few houses down from each other. We’ve watched, analyzed and jumped to conclusions over every season of The Bachelor/Bachelorette. We’ve thrown house parties and got caught. We’ve worked at the same store for years, and dealt with each other’s breakups. We’re those annoying girls who could be apart for months and when we reunite it’s like nothing has changed – except we mean that, literally it is like we are 13 again every time. 
So this weekend we…

  • We went shopping
  • Ate too much guacamole
  • Drank too much wine
  • Laughed until our jaws hurt
  • Danced it out
  • Froze our butts off by the ski hills

As it turns out we had a lot to celebrate: 

  • A new start in Germany for one
  • A new relationship milestone for another
  • A new career goal
  • An absolute fearful excitement about what’s coming next for us all

While our worlds continue to twirl, just for one weekend and one Sunday morning over scones, we were just the girls who grew up together bouncing on a trampoline dreaming about our futures. 
Raspberry Coconut Scones

  • 1 1/2 cup whole wheat flour
  • 1/2 cup coconut flour 
  • 1/4 cup organic sugar cane
  • 1 tbsp baking powder
  • 1/4 cup coconut oil, frozen and grated
  • 1 cup unsweetened almond milk
  • 1 egg
  • 2/3 cup frozen raspberries 

Glaze 

  • 3/4 cup powdered sugar
  • 4-5 tbsp almond milk
  • 1 tsp vanilla, clear

Assembling the Scones

  1. Preheat the oven to 400* and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flours, sugar and baking powder. Cut in the frozen coconut oil using a pastry cutter or two forks until it resembles a crumble. 
  3. Mix in almond milk and egg until dough forms. Sprinkle flour onto a clean surface and gently kneed the dough. 
  4. Gently fold in raspberries.
  5. Shape the dough into a 1″ thick round and indent the dough into 8 scones with the back of a knife. Place on parchment paper lined baking sheet.
  6. Bake for 15 minutes or until golden. Remove and let cool slightly.
  7. In a small bowl, combine icing sugar, vanilla and almond milk. Stir until a glaze forms and pour the mixture evenly over the scones. Eat warm right away or let cool completely.

Enjoy,

-Adele

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City of Stars: Flourless Quinoa Brownies

Live from Hollywood, it is Oscar Sunday!

Like almost every little girl from a small town, I grew up with big dreams of seeing my name in lights. Oscar Sunday was my Christmas. I would watch the red carpet for hours before the stars arrived and when they did I would study their every move, word and grace. I was in complete awe. I wrote and practiced my acceptance speech. I drew pictures of what my hair, dress and date would look like on Oscar night (hair down with curls and bangs – think Jennifer Love Hewitt in the early 2000s, dress was purple with sparkles obviously, and my date…hello Nick Carter).

And then I grew up.

Although I have (somewhat) come to terms with the fact that I will likely not be gracing the Oscar stage in this lifetime, one of my favourite nominated movies reminded me that just when you think it’s time to give up the magic happens. LaLa Land is hands down the most magical, whimsical movie I have ever seen. That movie is an anthem, a declaration, a credo for every small town girl who dreams of seeing her name in lights. For every girl who wrote her Oscar speech in a diary at age 9 in hopes that bringing her diary on stage in 15 years to read that very speech would up her likability in Hollywood. For every girl who just wanted to be a part of the city of stars.

P.S. These guilt-free brownies are a part of my ‘Sweating for the Wedding’ series and are perfect final touch to your Oscar night party.

Flourless Quinoa Brownies

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1/2 cup quinoa (uncooked)
1/2 cup cocoa powder
1/2 cup coconut palm sugar
1/4 maple syrup
1/4 cup coconut oil (melted)
1/4 cup almond milk
2 flax eggs (or eggs, if not vegan)
1 tsp baking powder
1 tsp vanilla

Assembling the Brownies

  1. Cook quinoa in 1 cup of water and let cool completely.
  2. Preheat oven to 350* and line a 8×8 pan with parchment paper.
  3. In a food processor, blend quinoa until a paste forms. Add in melted coconut oil and milk and continue to blend into paste.
  4. Transfer the paste into a bowl. Mix in eggs, syrup, vanilla and palm sugar until smooth. Add in cocoa powder and baking soda until combined. The batter will be much thinner than a normal brownie batter.
  5. Pour batter into pan and bake for 30 minutes. Let cool completely. Sprinkle with icing sugar and top with berries (or chocolate sauce).

Enjoy,
-Adele

The Super Bowl Sunday Last Supper: Churro Waffle Cookies 

It’s Super Bowl Sunday! Once of the most bittersweet days of the year for football fans. It is the ‘big dance’, but tomorrow we will wake up facing day one of a six month football drought. And thus tonight we devour the sports lovers version of the last supper.

While stars of the Super Bowl Sunday last supper are chili, pizza, nachos and slow cooker pulled pork, the beloved dessert often gets the pass. But this year, I’m putting an end to the skipping of dessert at the expense of a food coma. So here’s the Hail Mary of your Super Bowl Sunday last supper, may the team you dislike least win!

Churros Waffle Cookies 

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  • 1 cup butter
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 3/4 cup butter, melted
  • 1 cup granulated sugar
  • 2 tbsp cinnamon

Assembling the Churros

  1. Turn on waffle iron to medium heat and spray with non-stick spray.
  2. In a mixer cream together butter and sugars. Gradually add eggs and vanilla.
  3. Mix in flour and baking soda until a soft dough forms.
  4. Roll dough into 1inch balls and 4 balls, 1 in each quarter of the waffle iron. Bake for 5-8 minutes until golden. The waffle cookies will be soft but once removed from the iron will crisp up. Remove from iron and place on wire rack to cool.
  5. Once cooled dip each cookie into butter and cover in cinnamon and sugar mixture. Let dry.

Enjoy,

-Adele

Good Things Happen in Threes: 3-Layered Chocolate Brownie Cookie Dough Truffles

Summer of 2001 I was told good things happen in threes. Mind you, this was a truth told to me after I realized bad things ALSO happen in threes, but that’s another story. Since the summer of 2001, my superstitious self always searches for things in threes, for better or for worse! While walking home from work today, I figured out the big three line-up for February 1st:

One: We made it through the dog days of January (woohoo).

Two: It’s almost Valentine’s Day (my favourite holiday).

Three: It’s my older brother’s birthday (yes, you guessed right – there are three of us kids)

So going with my theme of threes, of course I have to share these truffles that are a combination of three unbelievable layers. Life is good with the big three.

3 Layered Chocolate Brownie Cookie Dough Truffles

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Brownie Layer

  • ½ cup flour
  • 1 cup sugar
  • ½ cup butter, melted
  • 2 eggs
  • 1/3 cup cocoa powder

Cookie Dough Layer

  • 1 cup butter, softened
  • 3/4 cups packed brown sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 2 tbsp milk
  • 3/4 cup mini chocolate chips

Chocolate Layer

  • 3-4 Lindt chocolate bars, 60% cocoa
  • 1-2 tbsp butter

Assembling the Truffles

  1. First bake the brownies. Preheat the oven to 350* and grease a 9X9 pan with non-stick spray.
  2. Combine all ingredients for brownies and mix until smooth. Pour into pan and bake for 30 minutes. Let brownies cool.
  3. Once brownies have cooled crumble brownies to form a dough-like ball of brownie. Take a spoon full of the dough and form into small ball. Repeat until you’ve created about 20-30 mini brownie balls. Freeze on cookie sheet.
  4. While brownies are freezing, prepare the cookie dough. In a mixer, combine butter and sugars until light and fluffy. Add vanilla. Slowly add flour and then chocolate chips.
  5. Once brownies have frozen, wrap a spoonful of cookie dough around the brownie. Freeze on cookie sheet.
  6. In a slow cooker, or over a double boiler if you’re good at melting chocolate, melt chocolate chips and butter. Once chocolate is melted dip frozen cookies dough brownie truffles. Let cool completely. Drizzle with left over chocolate.

Enjoy,

-Adele

#SweatingForTheWedding Part Five- Protein Cocoa Puffs 

With Valentine’s Day (my favourite holiday) quickly approaching I’d like to declare my love for cereal!
I love cereal of all shapes, sizes and nutritional levels. I love how you have to eat Shreddies as quick as possible before they go soggy and how Mini Wheats barely fit on your spoon. I love how puffed wheat tastes like nothing and how Cheerios comes out with a new flavour each season. I could eat cereal every meal of every day.

As we all know cereal does not have the greatest rep for nutritional value… or proper portion control. I went on a mission to create a yummy cereal with protein! I made these and seperated them into 6 servings that is packed with 11 grams protein, 5 grams of fibre and 15 net carbs for 183 calories per serving! The perfect treat when you’re sweating for the wedding and crave cereal!

Protein Cocoa Puffs


  • 3/4 cup whole wheat flour
  • 1/4 buckwheat flour
  • 1 scoop BioSteel Chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp coconut oil, soft
  • 1/2 tbsp ground flax seed
  • 1 tbsp hemp hearts
  • 2-3 tbsp unsweetened almond milk
  • 1 egg
  • 1 tbsp pure maple syrup
  • 1 tbsp almond butter

Assembling the Cocoa Puffs

  1. Preheat oven to 375*. Line a baking sheet with parchment paper.
  2. In a mixer, combine all dry ingredients. Add in wet ingredients and mix until dough forms.
  3. Roll pieces of dough into small balls, the size of a blueberry. There should be around 120 balls.
  4. Bake for 16 minutes. Let cool. Separate into 6 servings. Store in airtight containers or bags.

Enjoy,

-Adele

Crows in the Clouds: Marshmallow Chocolate Cookies

The old English nursery rhyme starts with, “One for sorrow, two for joy” in reference to seeing crows. Now it might be because I’ve binge-watched The Crown this weekend (finally, I know), but I find something oddly magical about the poem. First comes sorrow, but then there is joy; the joy multiples from the sorrow.

I made these cookies (dark chocolate with white poking through) today for someone who is dealing with a lot of sorrow. I told the person to always eat two at the same time. Two for joy.

Chocolate Marshmallow Cookies

  • 1 cup butter
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 2/3 cup cocoa powder
  • 2 cups chocolate chips
  • 2 cups frozen marshmallows

Assembling the Cookies

  1. Preheat oven to 375*. Line a cookie sheet with parchment paper.
  2. In a mixer, cream together butter and sugars until fluffy. Mix in eggs one at a time. Add vanilla.
  3. Gradually add in flour, cocoa powder and baking soda until completely incorporated. The dough will be quite stiff.
  4. Stir in chocolate chips.
  5. Take a spoonful of dough and flatten. Press 4-5 frozen marshmallows into centre and fully enclose dough around the marshmallows creating a dough ball.
  6. Bake for 8 minutes. Let cool.

Enjoy,

-Adele

#SweatingForTheWedding Part Four: Chocolate & Banana Protein Smoothie Bowl 

Alright everyone, the wedding is officially just over 8 months away! With the 8 months marker hitting and the New Year, New You mentality still fresh in everyone’s mind I wanted to share the best recipe for a weekend morning smoothie bowl!

Now smoothies in general can be loaded with sugar and no protein, which is exactly what we do not want! The key to this smoothie bowl is to find a low carb protein isolate that will slowly release, keeping us full for longer. The tricky thing is, the no sugar, low carb protein powders can taste atrocious, but I’ve done my taste testing and I recommend either RIVALUS Promasil Isolate (120 calories, 24g protein, 3 carbs, 1g sugar) or my new favourite BioSteel Protein Isolate (110 calories, 24g protein, 1 carb, 0 sugar).

Whether you go with RIVALUS, or BioSteel or your own favourite protein, this is the perfect bowl to indulge in after your weekend morning workout! #SweatingForTheWedding has never tasted so good! Make 2017 your best year ever, happy sweating!

BioSteel Chocolate & Banana Protein 

  • 1 frozen bananas
  • 1/2 cups of almond milk, unsweetened
  • 1 scoop of BioSteel chocolate protein powder
  • 1/2 tbsp cocoa powder, unsweetened
  • 1 tbsp natural peanut butter
  • 1 tbsp chai seeds

Toppings:

  • 1/2 banana, sliced
  • 1/2 tbsp chai seeds
  • 1/2 flax seeds
  • 4 almonds, raw
  • 4 blueberries

Assembling the Smoothie Bowl:

  1. In a blender, mix together frozen banana, almond milk, protein powder, cocoa powder, peanut butter, and chai seeds. Blend until smooth.
  2. Pour into a bowl and sprinkle various toppings.

Enjoy,

-Adele