It's so crazy how life has been so busy! Time just flies by when your having fun. Tod told me to plan a weekend for myself so that's what this weekend was about.

Friday night I had over some of my wonderful girl friends to come try on Jamberry nails, thanks to my great friend Jessica. Jamberry nails are so much fun and they are non toxic and so easy to put on. They don't chip or have dents in them like regular harsh smelling nail polish.

I decided to make this cake and quite a few other treats for my girls night, including lemonade kombucha! Mmm so nice and refreshing.

It was so nice to be able to catch up with friends, laugh, talk about motherhood and just be girlie with fun nail patterns. What are friends for!? Loved every minutes of it!

Then on Saturday my mom picked me up nice and early and we drove down Island to the big shopping malls, with the top down in her convertible! It was so much fun and the weather was blue skies. We went out for lunch and shopped until I was pooped right out. My mom is a hardcore shopper! But not a big spender, which is good.

I came home and had a piece of this cake. It just is the perfect amount of sweet and savoury. It's light and fluffy, but a small piece goes a long way.

You can replace the egg with ground flax if you are vegan or allergic to egg. I don't like to mix fruit and animal protein so I love to use ground flax whenever possible. Makes for better digestion.

Sunday we went to the Farmers Market and I got my favourite green bars, berries, and fresh produce. I also just had to grab some flowers. I love supporting this island and the smaller islands nearby. They're are so many islands I still need to visit. I've never been to Salt Spring, Cortez or Denmen. I'll save that for another adventure!

Last weekend our family went to Victoria, and sure it was a lot of work for me, packing and preparing, it was a perfect get away for the 5 of us. We got to spend quality time together and make lasting memories. I took some great pictures that I'll have to post soon!

I hope all mothers out there get to have a relaxing day. My baby is 16 months now and so it was time for me to pump milk and get out of the house for a day! Thanks to my loving husband who helped, and said I wasn't allowed to leave ever again when I got home. haha I love you too babe.

Serves 10

Prepare ahead - soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

  • 1 3/4 cup almond flour
  • 1/4 tsp. celtic sea salt
  • 1/4 tsp. baking soda 
  • 2 Tbsp. clear agave or unpasteurized honey
  • 3 organic free range eggs or 3 tsp. ground flax seed mixed with 6 tsp. filtered water
  • 1 tsp. pure vanilla extract
  • 4 Tbsp. coconut oil (melted)

  • 3 nectarines
  • 4 Tbsp. pure maple syrup #2
Honey Cream (optional)
  • 1/2 can coconut cream
  • 1/2 cup raw cashews, soaked and rinsed
  • 2 Tbsp. unpasteurized honey
  • 1 tsp. pure vanilla extract

  • drizzled unpasteurized honey
  • cinnamon

1. Preheat the oven to 350° F (175° C). If using flax - Mix ground flax seed and filtered water and place bowl into the fridge to thicken for 5 minutes. Mix dry ingredients in a bowl. Add wet, including flax mixture - if using, and stir well with a fork.

2. Cut nectarines down the middle and twist to separate. Take out pit. Slice nectarine into thin pieces, roughly 12 slices per nectarine.

3. Pour maple syrup into your 8" round baking dish. Add nectarine slices, staring with the outer rim, do a complete circle. Do another layer by over lapping the ends of the nectarines, until filled. If you have any nectarine left over, cut it into small pieces and add to batter.

4. Pour batter on top of the nectarines and smooth out evenly. Bake for 23 minutes on the middle rack. While the cake is baking add coconut cream, soaked cashews honey and vanilla to a high speed blender, vitamix or nutribullet and blend until creamy. Refrigerate covered until ready to use. (Honey cream will keep in the fridge for 2 weeks)

5. When the cake is done let it cool in the pan for 15 minutes. Then transfer to a cooling rack and let cool for an hour before garnishing. Serve right away. Store left overs in the fridge. It will keep for 4 days.


I'm super busy today making treats for my girls night tonight! So this post is going to be shorter then short! I've made this recipe three times in the last 2 weeks. It's so satisfying and you would never know there wasn't noodles in it. The zucchini is the perfect texture, just make sure you let the zucchini dry out previously. Thanks for reading my blog and I hope you all have an amazing weekend!

Serves 12
Prepare ahead - Soak 1/2 cup raw cashews for 4 hours, covered in filtered water

  • 1 medium sized zucchini
  • 1 small sweet potato or yam
  • 1 tsp. coconut oil
  • 1 can of black beans, drained and rinsed
  • Mexican seasoning (optional) See note
  • 4 mushrooms, sliced
  • 1 large jar of pasta sauce, I use a vegetable blend. See note

Basil Pesto
  • 6 basil leaves
  • 1/2 cup cashews, soaked
  • 1/4 cup nutritional yeast
  • 1/2 tsp. celtic sea salt or pink Himalayan salt
  • 1/4 - 1/2  cup filtered water

1. 6 hours before eating, slice zucchini into thin slices with a mandolin. Around 2mm-3mm thin. Lay out on the counter on paper towel to dry out.

2. Preheat oven to 350° F (175° C). Cut yam into thin strips around 1mm thin and fry on low heat in coconut oil for 3 minutes per side. Lay on a piece of paper towel to dry. 

3. Add rinsed black beans to a pot and heat on low heat for 7-10 minutes. Add 2 tsp. Mexican seasoning & stir often.

4. Fry mushrooms until soft.

5. Lasagna - Add a thin layer of sauce to the bottom of the lasagna dish, layer zucchini, sauce, black beans, mushrooms, sauce, zucchini, sauce, yam, zucchini, sauce, a thin layer of Mexican seasoning, basil pesto and bake for 40 minutes on the middle rack. Cut & serve hot!

A traditional garden salad goes so great with this dish.

My Mexican seasoning consists of dried ingredients - cilantro, onion, red bell pepper, herbs & spices

My pasta sauce consists of tomato puree, diced tomto, onions, carrots, zucchini, sea sat, portabello mushrooms, celery, garlic, olive oil, parsley, basil, and oregano


My beautiful 13 year old step daughter came home with this amazing lemonade recipe that she said we all just HAD to try! She pressed the lemons, added the water, honey and mint and blended it. And she was right. It was so darn perfect and refreshing for our hot sunny weather. A couple ice cubes later and we were drinking fresh cold lemonade on our newly poured concrete deck. A year later we are still making this lemonade recipe.  So thank you Chloe! 

I've been adding this lemonade recipe to our freshly home brewed Kombucha and it's so good! The bubbles and the sweet, yet tart flavour makes me feel like a kid again, drinking pop!

This recipe is so simple, so I'm going to keep this post the same.

Makes 5.5 cups

  • 4.5 cups filtered water
  • 1 cup freshly squeezed lemon juice, I used 3.5 large lemons
  • 8 mint leaves
  • 1 heaping Tbsp. unpasteurized (raw) honey

1. Add 2 cups, freshly squeezed lemon juice, mint leaves and honey to a blender and blend on high for 10 seconds. Add to a pitcher with remaining filtered water and stir. Let sit in the fridge for a couple hours before serving, to let mint flavours infuze in the water and to let chill. 

Strain lemonade through a metal tea strainer if you don't want mint leaves in your lemonade.


Hey everyone!!

I hope you've all been eating tons of delicious, juicy, ripe fruit this summer! I'm loving the large selection in our fav. organic grocery store. So much awesome produce from local farms. For this recipe I've used berries and fruit that was readily avaible. Feel free to do that same, whatever is available in your town!

My in laws picked 21 pounds of raspberries last week so we were given some! They are so nice to us. We ate them by the handful, put them on our banana splits and I made a seedless raspberry sauce out of the rest.

Chloe, my 13 year old step daughter, did some yard work for her dance teacher and brought home a large bag of apples from their untreated tree. So dehydrated apple rings and apple sauce it is! Plus I shared with the neighbours.

The apple sauce was so delicious. Just unpasteurized honey (or your choice of sweetener), apples and cinnamon. The kids just loved it warm ontop of the fruit crumble.

The raspberry sauce was also perfect and you can put it just about any dessert! Just raspberries and sweetener. I love food with minimal ingredients!

Not to mention, all these beautiful flowers that have been blooming in the garden! (I just had to pick some for my pics.)

Now I need to pack. An adventure awaits us...

Serves 6

Fruit Crumble

  • 6 strawberries, cubed
  • 4 apples, cubed
  • 2 peaches, cubed
  • 1 stalk rhubarb, cubed
  • 1/2 cup berries (raspberries or blueberries)
  • 3 Tbsp. Maple Syrup
  • 1 tsp. cinnamon
  • 2 cups quick-oats
  • 1/4 cup hemp hearts (seeds)
  • 1/4 cup shredded coconut
  • 1/2 cup raw pecans
  • 1 tsp. cinnamon
  • 6 Tbsp. maple syrup

1. Preheat the oven to 350° F (175° C). Add the fruit filling and berries to your baking dish, top with cinnamon and maple syrup and stir.

2. In a large bowl, add oats, hemp hearts, shredded coconut, cinnamon and maple syrup. Stir well. Add more maple syrup if needed to lightly coat oats. Add to baking dish, spread out evenly. 

3. Bake for 20-25 minutes. Wait 10 minutes before serving. Add coconut whip, apple sauce and seedless raspberry sauce. (Recipes below)

For storing left overs, best kept covered in the fridge. Reheat or eat cold! Tastes amazing either way. Will keep for up to 5 days. Enjoy! 

Raspberry Sauce
Makes 1/4 cup
  • 1 cup raspberries
  • 1 Tbsp. filtered water
  • 1 tsp. liquid sweetener - clear agave, maple syrup or unpasteurized honey
1. Add your raspberries to a small pot and heat on low temp. Mash the raspberries and add 1 Tbsp. filtered water. Stir well. When the raspberries get warm, add 1 tsp. sweetener, stir and take off heat. Put raspberries through a tea strainer or cheese cloth, discard the seeds and save the liquid. Add to any dessert or eat as a warm raspberry dessert soup with a dallop of coconut milk whip.

Store in an air tight container, will keep 2 weeks in the fridge.

Apple sauce
Makes 3 cups
  • 10 organic apples, cored, leave skin on
  • 2 tbsp. liquid sweetener - clear agave, maple syrup or unpasteurized honey
  • 2 tsp. cinnamon
1. Cut apples into bite sized pieces and add to a large frying pan and turn on to low heat. Stir until all apples are soft. Add to a high speed blender and blend with sweetener and cinnamon until smooth. I had to do mine in 3 separate batches in my nutribullet.

Store in an air tight container or mason jar, will keep 3 weeks in the fridge.

Coconut Milk Whip
Makes 1 cup
Prepare ahead - Place 1 can of coconut milk in the fridge the day before
  • 1 can coconut milk, full fat - use cream only
  • 1 tbsp liquid sweetener - clear agave, maple syrup or unpasteurized honey
  • 2 tsp. pure vanilla extract or 1 vanilla bean - seeds only

1. Place a freezer safe bowl and hand held mixer blades in the freezer for 10 minutes.

2. Scoop cream out of refrigerated can of coconut milk, discard water (save for a smoothie) into freezer safe bowl.

3. With hand held mixer, whip coconut cream, sweetener and vanilla until thick, light and fluffy. If mixture is too runny, place bowl back into the freezer for 15 minutes and whip again. Serve right away. 

*Note - I've never been able to get coconut milk whip as light and airy as dairy whip cream but it sure tastes just as good and is the best healthy alternative.

Store left overs in the fridge, covered, for up to 1 week.

Hope you all enjoy this recipe! Happy Baking!!

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