Yields: 12 servings
​
Ingredients:
3 ripe bananas
2 eggs
¼ cup avocado oil
1 Tbsp. peanut butter
2 tsp. pure vanilla extract
¾ cup brown rice flour
⅓ cup coconut flour
½ cup raw cocoa powder
½ tsp. baking soda
¼ tsp. sea salt
¼ cup + 12 dark chocolate chips (optional)

Directions:
Preheat oven to 350 degrees F.
Lightly grease a muffin pan or bar pan.
In a large bowl mash bananas thoroughly. Add eggs, avocado oil, peanut butter, and vanilla extract. Stir until well combined.
In a medium bowl sift together dry ingredients - brown rice flour, coconut flour, cocoa powder, baking soda, and sea salt using a whisk.
Add dry ingredients to wet ingredients and stir until well combined.
Stir in ¼ cup chocolate chips if desired for added sweetness.
Divide batter evenly among 12 muffin cups or bars.
Optional - place remaining 12 chocolate chips, 1 on the center of each muffin or bar.
Bake for approximately 12 - 14 minutes until an inserted toothpick comes out mostly clean.

To Print, Email, or Text recipe click here.

​

Happy baking my lovely friends! Enjoy your day.
​

​

Serves: 3-4

Ingredients:
3 cups golden beets, peeled and cut into large chunks
4 cups tomatoes, cut into large chunks
2 cups cucumber, peeled and cut into large chunks
4 chives
½ Tbsp. freshly ground ginger
Juice from ¼ a lemon
2 Tbsp. apple cider vinegar
¾ tsp. salt, pink Himalayan or sea salt recommended
⅛ tsp. pepper
⅛ tsp. garlic powder
⅛ tsp. onion powder
⅛ tsp. turmeric powder
⅛ tsp. thyme, dried
⅛ tsp. Basil, dried
1/16 tsp. cayenne pepper (optional)
4 - 6 Tbsp. beet cooking water
2 Tbsp. extra virgin olive oil

*reserve beet water

Directions:
Add the large chunks of peeled beets to boiling water. Cook for approximately 10 minutes or until fork tender. Reserve the cooking water for soup.

Start by adding 4 Tbsp. beet cooking water to a high speed blender. Add the rest of the ingredients to the blender except the olive oil. Blend until smooth adding more beet water as necessary or until desired consistency is reached.

Drizzle in olive oil, and blend lightly.

Allow soup to chill in the refrigerator until ready to serve. 

*Note - if you prefer a chunkier soup leave aside a few chunks of beets, cucumber and tomato, and blend very lightly at the end.

To Print, Email, or Text recipe click here.
​

Do you know what September means? My kids are back in school! Me too, helping out in their lunchroom and playground. Do you know what else it means? It’s officially time for all things PUMPKIN!!!! I can hear you shouting hooray! (Hehe… or is that me shouting hooray?)
​
This week I want to share with you a link to a beloved fall recipe by one of my favorite food bloggers - Angela Liddon at Oh She Glows.

I used a spoonful of syrup from Angela’s recipe Homemade Salted Pumpkin Spice Syrup along with decaf coffee and heated almond milk to make a gorgeous
​
Decaf Pumpkin Spice Latte.

This beauty is made with:
Coconut sugar
Maple syrup
Pumpkin
Cinnamon
Nutmeg
Cloves
Sea salt
Vanilla

Basically fall heaven in a mug!

Click here to get the recipe for Oh She Glows Homemade Salted Pumpkin Spice Syrup.

​

OK, truth is I was dying to share this picture with you because it included my pretty “farmgirl at heart” tea towel that makes me so darn happy, and I’m hoping it does you too! Plus I get to share the back of the mug with another cute pumpkin.

And here are some pretty sun flowers and a sweet little bumble bee just to make you smile :)
​

Wishing you so much warmth on a chilly fall morning!

With Love and Gratitude,
Wendy Irene

p.s. If you want some more fall love, check out this oldie but goodie!

​

19 Fantastic Fall DIY Decor and Recipes to Delight You

Want a popcorn recipe that’s easy, delicious and has health benefits?  Turmeric has long been known to help fight inflammation in the body, plus it gives popcorn a beautiful golden yellow color. Your loved ones will think you’re treating them an indulgent snack, meanwhile you’ll feel great knowing it contains one of the most beneficial spices known to man. Want to feel even more amazing? Google the proven health benefits of turmeric. It’s mother nature’s magic medicine.  ​

Hello friends,
I don't know about you, but this time of year in the late spring we're constantly running around eating on the go with sports (yes I’m a soccer Mom!), and all the end of the year school activities and celebrations going on. I completely understand the urge to grab fast food out when the hunger pangs hit, but it’s so much better for you if you can prepare something super quick and easy at home to bring with you.

Homemade is really the best way to avoid all those ‘extra’ ingredients you don’t want to be putting in your body, let alone your kids. This week I’m happy to share with you a great idea from Tanya Linton, author of 150 Best Meals in a Jar . She’s a creative Mom of 3 and I appreciate her sharing her tips with us. I cannot resist anything in a Mason jar. It’s just so country and beautiful! Enjoy.
​

Makes 3 servings

• Food processor
• Three 4-oz (125 mL) mason jars
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 clove garlic, minced        
3 tbsp water  45 mL
2 tbsp extra virgin olive oil  30 mL
1 tsp  fresh thyme leaves  5 mL
Salt and freshly ground black pepper

Directions:
1. In food processor, combine chickpeas, garlic, water and 11⁄2 tbsp (22 mL) oil; purée until smooth.

​2. Divide purée among jars and sprinkle with thyme, salt and pepper to taste, and the remaining oil. Seal jar and refrigerate for up to 3 days.

*Tip
Pack cherry tomatoes and crackers in sealable plastic bags to dip in your hummus.

Print, Email or Text Recipe
 
 
 
Healthy Meals on the Go:
Canning jars are the perfect vessels for healthy and delicious salads and meals in a jar. You simply put the dressing on the bottom, add layers of heavier or harder foods and then top with lighter ingredients, such as fresh leafy greens. Everything stays crisp and separate until you’re ready to dump the ingredients into a bowl, toss and enjoy!

I’ve been loving this breakfast lately, and making it almost every single day, so of course I had to share. Who can resist apple pie flavors for breakfast? The best part…  It’s ultra-healthy! Delicious, satisfying, and 100% plant-based, you can feel so good about starting your day with it.

Chia seeds are considered one the most nutritious foods on earth, containing omega-3s, fiber and protein. It’s really fun to share this power house breakfast with you because I just love to see others taking care of their health and making their wellbeing a priority. Go YOU!
​
Wishing you many happy mornings, and bright, beautiful days!

Yields: 1 serving
​
Ingredients:
2 tsp. coconut oil
1 medium apple, diced
Pinch of sea salt
2 Tbsp. chia seeds
¼ tsp cinnamon
½ cup vanilla unsweetened hemp milk, or your favorite non-dairy milk
​

Directions:

Heat a medium size skillet with coconut oil over medium heat.

When the oil is melted add diced apple and a pinch of sea salt, stir frequently.

Meanwhile add chia seeds and cinnamon powder to a bowl, stir.

Add hemp milk to the chia seeds, stir and set aside to thicken.

When the apples have softened and taken on a golden brown color, remove from the pan and scoop on top of the chia seed pudding.
 
*Tip – alternatively if you like a creamier chia seed pudding you can blend the chia seeds, cinnamon, and hemp milk together and then add to the bowl to thicken.
​
Print, Email, or Text recipe.

Have a beautiful morning and enjoy :)
​
With lots of love, positive vibes, and blessings,
Wendy Irene