Vanilla “Bean” Cake

Recipe by Juanita Miller, CNP, ROHP

Makes one 9×9 square cake or two smaller rounds.

*Reprint from our Fall 2017 Issue

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Vanilla "Bean" Cake
Vanilla "Bean" Cake
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This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Vanilla "Bean" Cake
Vanilla "Bean" Cake
Print Recipe
This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Ingredients
Servings:
Instructions
  1. Whip the eggs using a high-powered blender (or whip by hand in a large bowl). Add the remaining ingredients and blend until smooth. Pour into a greased cake pan.
  2. Bake at 325°F until a fork comes out clean, approximately 30 minutes for the square cake or 25 minutes for two smaller rounds.
  3. Cool before decorating. Top with coconut whipped cream, strawberries, and pretty flowers.
Recipe Notes

*Make your own beans—they taste even better! Soak 2/3 cup of beans overnight, rinse well, and cook according to the instructions on the package. Butter beans or white navy beans taste the best.

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Cottage Cheese Pancakes Russian Style

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Fall 2017 Issue

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Cottage Cheese Pancakes Russian Style
Cottage Cheese Pancakes Russian Style
Print Recipe
I distinctly remember enjoying my mom’s cottage cheese pancakes while growing up. This recipe is an adaptation substituting arrowroot starch in place of wheat flour. After playing around with the recipe, here is what I came up with. These pancakes make a great protein-rich breakfast choice.
Servings Prep Time
9 Large Pancakes 15 Minutes
Servings Prep Time
9 Large Pancakes 15 Minutes
Cottage Cheese Pancakes Russian Style
Cottage Cheese Pancakes Russian Style
Print Recipe
I distinctly remember enjoying my mom’s cottage cheese pancakes while growing up. This recipe is an adaptation substituting arrowroot starch in place of wheat flour. After playing around with the recipe, here is what I came up with. These pancakes make a great protein-rich breakfast choice.
Servings Prep Time
9 Large Pancakes 15 Minutes
Servings Prep Time
9 Large Pancakes 15 Minutes
Ingredients
Servings: Large Pancakes
Instructions
  1. Place all ingredients into a bowl and mix well.
  2. Using a stainless steel skillet, fry in about 1 Tbsp coconut oil (about 10 minutes). Flip when you see a slight browning.
  3. Serve with butter (yummy!). Enjoy alongside your colour-rich salad.
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Best Everyday Muffins

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Winter 2015 Issue

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Best Everyday Muffins
Best Everyday Muffins
Print Recipe
Servings
14 Muffins
Cook Time
30 Minutes
Servings
14 Muffins
Cook Time
30 Minutes
Best Everyday Muffins
Best Everyday Muffins
Print Recipe
Servings
14 Muffins
Cook Time
30 Minutes
Servings
14 Muffins
Cook Time
30 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 325 F.
  2. Mix all ingredients in your food processor, except raisins or chocolate chips.
  3. Stir in raisins or chocolate chips.
  4. Using a 1/3 cup cup measuring cup, fill and place into lined muffins (about 3/4 full).
  5. Bake for 30 minutes.
Recipe Notes

Works great in a cake pan also.

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Carrot/Zucchini Nut Muffins

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Summer 2014 Issue

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Carrot/Zucchini Nut Muffins
Carrot/Zucchini Nut Muffins
Print Recipe
This recipe was created to find a way to use the left over carrots and apples we seem to accumulate. This is the great thing about this recipe. It seems to pull together everyday items all into one satisfying snack. This muffin recipe is very versatile If you do not have any carrots, but have an excess of zucchinis then just use extra zucchinis. Same with the apples. If you have a family that eats more pears or even peaches, then feel free to make the exchange!
Servings
12 Muffins
Cook Time
30 Minutes
Servings
12 Muffins
Cook Time
30 Minutes
Carrot/Zucchini Nut Muffins
Carrot/Zucchini Nut Muffins
Print Recipe
This recipe was created to find a way to use the left over carrots and apples we seem to accumulate. This is the great thing about this recipe. It seems to pull together everyday items all into one satisfying snack. This muffin recipe is very versatile If you do not have any carrots, but have an excess of zucchinis then just use extra zucchinis. Same with the apples. If you have a family that eats more pears or even peaches, then feel free to make the exchange!
Servings
12 Muffins
Cook Time
30 Minutes
Servings
12 Muffins
Cook Time
30 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a food processor, place all ingredients in and mix.
  3. Place parchment paper muffin cups into the muffin tin. Fill muffin cups about 3/4 full.
  4. Bake for 30 minutes. To test for readiness, insert a toothpick into the middle of a muffin. If it comes out clean, they are ready.
Recipe Notes

Serve warm topped with organic butter. To reheat, cut in half and toast.

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Delicious Squash Cookies

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Fall 2014 Issue

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Delicious Squash Cookies
Delicious Squash Cookies
Print Recipe
Delicious and Healthy!
Servings Prep Time
12 Large Cookies 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Large Cookies 30 Minutes
Cook Time
25 Minutes
Delicious Squash Cookies
Delicious Squash Cookies
Print Recipe
Delicious and Healthy!
Servings Prep Time
12 Large Cookies 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Large Cookies 30 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Large Cookies
Instructions
  1. Mix all ingredients except raisins or chocolate chips in food processor.
  2. Stir in raisins or chocolate chips.
  3. Line a tray with parchment paper and with a spoon dab about 3 Tbsp of the mixture onto the tray. Leave about 1 inch between each cookie.
  4. Bake for 25 minutes
Recipe Notes

These cookies are best served once they have cooled slightly, right from the oven. For extra pleasure, add a dab of real organic butter. To reheat, use your toaster oven (NEVER the microwave) and toast for a few minutes until they reach the perfect temperature. They will keep for about 1 week in the fridge. For time saving ideas, bake a few batches and freeze the extras!

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