Healthy (no-bake) Date Granola Bars

Healthy (no-bake) Date Granola Bars

Need an on the go breakfast, snack, or post workout treat?

Try these easy peasy, oh so dreamy bars! They will give you a boost of energy to get you through whatever endeavour you might be faced with. Calc exam here I come!

granola date bar


Serves: 10 bars


  • 1 cup packed dates, pitted
  • 1/4 cup honey (or sub maple syrup or agave for vegan option)
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 cup almonds, loosely chopped
  • 1 1/2 cups rolled oats
  • ½ cup ground flax seed
  • 2 tsp cinnamon
  • additional options- chocolate chips, nut butter dipped, dried fruit, nuts, banana chips, vanilla or mint flavouring etc.


  1. Mix dates in a blender to form a paste. Does not have to be completely smooth but should form a workable dough like consistency
  2. Toast your oats in a 350-degree oven for 10-15 minutes or until slightly golden brown.
  3. Place oats, cinnamon, and flax in a bowl and mix to incorporate.
  4. Add almonds and date paste to bowl and set aside.
  5. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix.
  6. Once thoroughly mixed, transfer to 9×9 pan lined with parchment paper-  press down until you have a fairly flat suface. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and cut into bars. Store in an airtight container for up to a few days or in the freezer if you want them to last for a while.
  8. Eat up! Nom nom nom….

Lemon Zest Zucchini Pasta No Pasta

Lemon Zest Zucchini Pasta No Pasta

zucchini pasta no pasta

Wow it’s been way too long since our last post.  Just in time for September here’s a new recipe to start the month off right.

I am so excited to share this new recipe with you! It is something I have been making and eating all summer long. Depending on your day you can call this a pasta dish or a salad!

Zucchini pasta is quick to make and easy to adapt to make lots of different varieties.

I would even say it’s faster than making the good ol college staple: KD and in my opinion tastes much better! This dish is fresh, light and satisfying.

For my birthday I got a vegetable spiralizer. It is AMAZING! I highly recommend one!

Before that I was using my mandolin to shred my zucchini into thin strips for this recipe. Both tools are great but I have to say the spiralizer is pretty fun to use!


  • 1 zucchini (shredded or spiraled)- in the pictures I used a yellow zucchini.
  • 1 tsp chopped parsley
  • 2 tsp olive oil
  • zest of half a lemon
  • 10 roasted almonds chopped
  • 1 tsp Italian seasoning


You want to use either a vegetable spiralizer or mandolin slicer (picture below) with shredding attachment to thin out your zucchini to give it a noodle look and texture.

zucchini spirals shredded noodles

Zest one lemon using a zester or fine grater. Use about half or more to your liking.

almond lemon zucchini noodles

Add the Italian seasoning, almonds, oil and parsley together with the zucchini and toss together. That’s all. So easy!

Variations: Try zucchini pasta with tomato sauce, pesto, parmigiano reggiano.

Cinnamon Apple Chips

Cinnamon Apple Chips

Cinnamon Apple Chips

This is a great snack to pack up and go. Double or triple the recipe because you will eat these crunchy healthy chips up fast!


  • 1 apple (royal gala or granny smith
  • 1 tsp ground cinnamon


Preheat oven to 200 degrees C.

Wash and slice the apple with a knife or mandolin.

mandolin sliced apples

Slice as thin as possible. Cover baking sheet in parchment paper. Lay apples slices out.

appled slices baked with cinnamon

Sprinkle with cinnamon. Bake for one hour. Remove from oven. Flip slices over and bake for another hour. Turn off heat and bake for another 30-50 minutes until crispy.

Cool and eat.

Romesco Sauce

Romesco Sauce

pepper romesco sauce

This sauce is quick and easy to make.  It’s a great starting point for dinner on this very chilly day.


  • 1/4 cup toasted almonds
  • 2 Roasted pepper (canned in oil)
  • 4 TBSP olive oil
  • 1 tsp sherry vinegar
  • 1 Tbsp Italian Seasoning


Buy roasted almonds or toast the raw almonds in the toaster oven for a few minutes. Then blend in the food processor until finely ground.

Drain and chop the peppers. Mix all the ingredients together.

romesco and pasta

Serve on ravioli, tortellini or your favourite pasta.

ground almonds


This can also be a topping on toasted baguette or grilled chicken or fish.


Strawberry Ricotta French Toast

Strawberry Ricotta French Toast

strawberry ricotta french toast

In La Jolla there is a small little breakfast place called The Cottage, that serves the best French toast…the best!

Here is a slightly adapted version of that dish. I chose to use ricotta versus mascarpone cheese to cut the calories a tad and used raison bread just because.


  • 4 eggs
  • 3/4 cup milk
  • 2 tsp cinnamon
  • 8 slices cinnamon raison bread (day old)
  • 16 strawberries- sliced
  • 1 container of ricotta cheese
  • maple syrup


In a shallow bowl whisk the eggs, milk and cinnamon together. Dip bread slices into the egg mix. Flip and let soak for a minute or two.

Heat a dab of butter at medium heat in a frying pan.

Place bread in frying pan and cook each side for a few minutes until golden brown on both sides.  Continue until 8 slices are done. Serve topped with sliced strawberries and a spoonful of ricotta, then drizzled with syrup.



Coconut Squash Soup

Coconut Squash Soup

coconut squash soup

The snow pants are unpacked and the shovel is out on the porch. It’s soup season!


  • 2 cups chopped veggies (butternut squash, sweet potato, onion)
  • 1 clove garlic
  • 1/2 cup light coconut milk
  • 2 cups chicken stock
  • ½ tsp freshly grated ginger
  • olive oil for baking


Preheat oven to 400 degrees F.

I bought my veggies frozen but fresh would work great as well. Spray a baking sheet with olive oil. Evenly lay out the veggies and garlic on the pan. Bake for 25 minutes.

In a soup (large) pot add the chicken stock and coconut milk. Simmer at medium heat for a few minutes.

vegetable soup


Add the veggie mix and ginger and simmer another 5 minutes. Blend with an immersion blender.

immersion blender

After the soup cooled I put a few cups into freeze safe containers for an easy lunch later.

Lemon Zest Pancakes

Lemon Zest Pancakes

lemon pancakes


Here is a pancake recipe suitable for breakfast lunch or dinner! I love pancakes because they are so versatile. There are so many ways to add your favourite ingredients to this classic meal. Today it’s all about fresh lemony flavour!


  • 1 cup Buttermilk pancake mix (a good mix will require you to add eggs, milk and 1 tbsp melted butter)
  • 1 lemon- juices and zest
  • 3 -4 tbsp oil (Veg or Canola)
  • Blueberry sauce (farmers market)
  • dried blueberries for topping


Heat a large pan with 1 tablespoons canola or veg oil and set it on medium heat.

Follow the instructions on the box to make the mix. Adding the lemon juice and the zest to the mix before mixing.

Remember to not over mix pancake batter, as your pancakes won’t rise properly if you do.

Once the pan is hot enough (should be by now) pour some mix into the pan (about 4 inches in diameter). Wait till bubbles form on the top of the pancake, then flip.

Drizzle with syrup! I added some dried blueberries on top.




Cheesy Pumpkin Hummus Polenta Stacks

Cheesy Pumpkin Hummus Polenta Stacks

polenta pumpkin hummus stacks

I am so excited about this recipe! I feel like I will be making a new version of these every night this week. They are super easy, taste delicious and can be changed up depending what your taste buds tell you that night. This is great as an appetizer or side dish.


Per stack:

  • 2 slices pre-made polenta (with sun dried tomato)
  • 1TBSP chopped roasted veggies
  • 1 tsp Pumpkin hummus (recipe)
  • 1 tsp grated Asiago cheese

Roasted veggies: Chop 2 beets, 2 parsnips and 1 cup of squash. Drizzle with olive oil and balsamic vinegar. Bake at 425 degrees F for 20-30 minutes until soft.


Slice the polenta into 1/3 inch slices.

sun dried polenta

Heat frying pan to medium low heat.  Spray with cooking oil/olive oil. Fry polenta until both sides are lightly golden. Add the cheese to one side and melt. Remove from frying pan.  Layer hummus and veggies on the cheesy polenta.

cheesy polenta pumpkin hummus stacks

Top with another slice of polenta or leave as is.

Tortilla Salad Bowl

Tortilla Salad Bowl

tortilla salad bowl

This recipe can be a starter for so many different meals.  Use this tortilla bowl as a salad bowl, chili bowl or a Mexican rice dish bowl.


  • 1 tortilla
  • Salad for filling


Preheat oven to 350 degrees F.

Place tortilla in an oven safe bowl. Place a smaller oven safe bowl on top.

bowl baked


Bake for 10 minutes. Carefully remove from bowls and bake for another 5 minutes.

baked salad bowl

Fill with your favourite salad or other filling.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

roasted pumpkin seeds

Halloween treats are all about the mini chocolate bars and individual chip bags but another good treat are roasted pumpkin seeds. A Halloween classic!


  • Pumpkin seeds (from your Halloween pumpkin)
  • Italian seasoning


Preheat oven to 300 degrees F.

Scoop out seeds from a pumpkin.

Rinse seeds in water until clean.

wash pumpkin seeds

Heat a pot of water to a low boil. Add the clean seeds and boil for 10 minutes (watch so the pot doesn’t overflow).


Drain the seeds and place on a pan covered in parchment paper.

Sprinkle with your choice of favourite seasonings. I used Italian seasoning this year.

Bake for 40 minutes or when they start to turn golden on the edges.

Eat with shell or without.