Saturday, October 31, 2015


This recipe is inspired by a rainy day.  It's halloween and it doesn't feel at all like it!  Our energies lately have been all about work for myself and especially Grego. For Boden his many activities and new passions.  We even skipped carving a pumpkin. Boden has declared himself too old to trick or treat...he IS only 11 but as he looks down at me towering my height my inches now I support his choice.  Baking something with pumpkin, molasses, and pumpkin pie spice could not be missed.  
This recipe was inspired by Oh She glows.  I love cruising all my fav blogs for new recipes but more often than not it is Angela's recipes that get me making a mess in my kitchen.  Our house smells like fall and that at least feels a bit like halloween.

This recipe is vegan and soy free. Angela's recipe calls for pumpkin puree but since my mind is still foggy from a nasty cold I have been fighting I found myself half way deep into the recipe until I remembered the important ingredient I needed  CRAP.... and then quickly I improvised.  Enter a nice big orange Yam.  The recipe also calls for pumpkin pie spice of which I did not have in my spice cupboard but luckily Angela provides a quick recipe for this as well... I  have also amended this since I have discovered I REALLy don't care for nutmeg OR cloves.  But without these two it still is an outstanding pumpkin spice if I don't say so myself.

Pumpkin Pie Spice:
-4 tsp cinnamon
-2 tsp ground ginger
-1 tsp ground allspice

Angela's recipe also calls for:
-1 tsp grated nutmeg
-1/2 tsp ground cloves
...if you are into those sorts of things (gag)

1 TBSP Chia seeds
3 TBSP water

1 Cup cooked Yam
1/3 Cup melted coconut oil
3 TBSP pure maple syrup
1/2 Cup packed brown sugar
1/4 Cup blackstrap molasses

1 2/3 Cup all purpose flour
1 TBSP pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1/4 Cup raw pumpkin seeds

Pre heat oven to 350 degrees
prep bread pan with parchment paper OR prep muffin tins

In a small bowl mix together chia seeds and water and let sit for maybe 3 mins.

In your blender carafe, add all wet ingredients.  Dont forget to add your chia blob (this is your egg sub and it works like a dream  ALSO adds nutrition to your recipe :)
Blend till combined and smooth.

Combine dry ingredients in a large bowl.  Add wet ingredients from blender.  Mix just till combined. Once batter is in your loaf pan or in muffin tins sprinkle with pumpkin seeds.  

Cooking time for muffins is 22 mins.  For a loaf give it about 50 mins. 

Happy Halloween Y'all!  
xoxo Ashie girl 

Sunday, June 28, 2015

Blueberry Spelt - Millet Muffins

Today is the last day of a very beautiful week off from work.
The weather has been beyond amazing.  I am so grateful to have had my brother and sister in law with us for this week.  Their visit was a very special one since they brought with them their 5 month old baby girl Kate.  To say she is precious and beautiful is just the tip of the ice berg.  She is  as sweet as pie, beautiful, and calm natured.  She remains unquenchably happy while fighting jet lag, heat and baby exhaustion.  Top all that off with the most fierce case of FOMO I have ever witnessed and you have our Kate :) Our Boden has graduated from grade five and has started his summer of achieving glory.  Paddle boarding is slowly becoming an activity we are able to enjoy more and more and I feel as though I have caught up on some much needed R & R.  I even a managed to squeeze in a quick trip to Quadra to visit my parents and my best friend Fairleigh.  This was much needed since we see each other never.  Three hours just wasn't enough.  Still missing her.....

My car was full as I headed home from the island with fresh Quadra island cherries and Raspberries and a new pile of vegan magazines that my mom collects for me with brand new recipe inspiration.
Since I have been home I have tackled two recipes that both turned out awesome and work perfectly for the busy week ahead.  I made and froze 'oh she glows' veggie burgers and these yummy blueberry muffins.  I modified this a bit to suit what I had on hand and they tuned out really yummy.  I am thinking they will be perfect grab and go healthy food for Boden :)

If you are able to wake up early to brave turning on your oven I hope you will give this recipe a try!
They are packed with antioxidant power of blueberry and Goji berries and crunchy millet.


2 Cups Spelt flour (I used ww)
1/3 cup millet
1/2 cup coconut palm sugar (I used regular sugar since but wished I had this healthy alternative)
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp sea salt

2 small banana's, mashes
3/4 cup + 2 TBSP coconut milk (I used almond)
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla
1/4 cup coconut oil, melted
1 cup frozen blueberries (I was lucky enough to have fresh ones)
1/2 cup goji berries (I have never tried these...totally yummy..sort of like dried cranberries)

pre heat oven to 350
lightly coat a 12 cup muffin pan or line with muffin papers

Make Muffins:

In a large bowl, using a fork, stir flour with millet, coconut sugar, baking powder, cinnamon, ginger, and salt.
In another bowl, stir bananas with coconut milk until blended.  Stir in maple syrup, vinegar, and vanilla; then lastly stir in coconut oil.  Pour over dry mixture and stuf just till mixed.  Fold in blueberries and goji berries.
Divide mixture between cups in muffin pan and bake for 25 minutes.  Muffins will ruse only slightly above fill level. These are a dense and flavourful snacking muffin!   Cool in pan for 10 minutes, then turn out and cool completely on a wire rack.

Monday, April 13, 2015

Buckwheat Chia Pancakes

Happy Monday All!

This recipe is amazing.
Okay... I say that in many MANY previous posts but this one really takes the cake
the PAN cake that is
Har har...sad I am a dork
I discovered this simple but beautiful recipe while hunting for a new buckwheat pancake recipe this morning.
You see....I crave carbs.  But I reeeally want high quality carbs.
High protein...high fibre...gluten free..and dairy free too.
Do you think this is too much to ask?
Enter the best lil protein pancake recipe I have discovered yet.
They are quick to make and the only real mess is giving your blender canister a rinse.
These will be the prefect little carb on the go I need to get me through my busy non stop days.
The blogger I have to thank for this little gem is Kim Lam of Lettuce Be Happy

Thank you KIM!


1 Cup Buckwheat Flour
1 1/3 Cup Almond Milk
1 Large Banana
2 tsp Baking Powder
1 tsp Apple Cider Vinegar
1/4 tsp Salt
4 tsp Chia Seeds
2 TBSP Melted Coconut Oil 

Make em:
SO easy!
Pop all the ingredients in your blender in no special order.  Blend to combine. Make Pancakes.
Ashie Girl

Saturday, March 21, 2015

Healthy Oatmeal Raisin Cookies that are't so healthy your kids wont eat them

That is a long title for these cookies...
I often make VERY healthy healthy fare....
No gluten..
I am thrilled with the healthfulness of these snacks
Guilt Free is TOTALLY what I am always looking for
BUT when you are a sorta need yummy AND sweet AND fun
I try to find balance including traditional sweets and treats in our cupboards
BUT my Real REAL goal is to fuel my family with healthy homemade
treats that they WILL actually EAT
Will ActuALLy EnjoY
...and keep coming back for more
IS THAT Too Much to AsK???
These cookies are it!
Loaded with healthy ingredients
with just enough sweet stuff to trick them ....errrr I mean to satisfy
I mean ....
I would NEVER trick my family into eating something pretending it was a yummy treat while sneaking healthy ingredients in testing their tastebuds to see if they will notice
All moms do this....right?

OK the cookies...Mostly healthy and no sneaky stuff I promise

Oatmeal Raisin Cookies

1 Cup whole-wheat flour
1/2 cup oat bran
1 tsp baking soda
1 tsp ground cinnamon 
1/2 tsp course salt
2/3 cup coconut oil, warm up to liquify
3/4 cup packed dark brown sugar (seeeeee I told you they were super fun!...I am like the best mom)
2 large eggs
1 tsp pure vanilla extract 
2 1/2 cups old -fashioned rolled oats
1 cup organic raisins

Preheat oven to 325 degrees
Whisk flour, oat bran, baking soda, cinnamon, and salt in a large bowl
In another bowl, whisk oil, brown sugar, eggs, and vanilla.
Stir wet ingredients into dry then mix in oats and raisins
Roll 2 TBSP of dough into a ball, place onto parchment lines baking sheet about 2 inches apart
Bake until golden brown, 10-13 minutes
Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely
Makes 2 dozen

Ashie Girl

Saturday, March 7, 2015

SO the muffins I made last week were such a hit in the lunches I decided I would make more this weekend :)
Boden said he loved the Buckwheat Apple Banana ones….but let me know that Alli Hart makes the absolute BEST chocolate muffins he has ever ever tasted….not trying to steal mom of the year from my lovely friend Alli but now I was totally inspired to make a chocolate version that still fit in with my healthy snack crusade…so I scoured the internet and found this recipe…so get your muffin tins out and start baking! 

  • 3 cups white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  • 1 cup maple syrup (honey or other natural sweeteners will work too)
  • 3/4 cup coconut oil, warmed to liquid
  • 1/2 cup plain greek yogurt (Iused sour cream expiry date was creeping up!)
  • 1 tbsp vanilla extract
  • 2  eggs
  • 3/4 cup milk 
  1. Preheat oven to 375 degrees. Lightly oil muffin pans or line with paper liners.
  2. Use a whisk to combine all dry ingredients in a large mixing bowl.
  3. Use whisk to combine all wet ingredients in a separate mixing bowl and whisk until ingredients emulsify and become uniform. Add wet ingredients to dry ingredients and mix well.
  4. Spoon batter into muffin pan until cups are 2/3 of the way full. If using chocolate chips, drop a couple on top of the muffin batter.
  5. Cook muffins for 18 minutes or until a toothpick comes out of the centre cleanly. 
Ashie Girl 

Sunday, March 1, 2015

Protein Bites!

These are awesome little bites that feel like a treat! 
They are grab and go energy that your kids will love too!

1 cup gluten-free oatmeal
1 cup coconut flakes (more for rolling your balls in after they are formed)
1/2 cup ground flax seed 
4 scoops chocolate protein powder (Arbonne Essentials)

1/2 cup almond butter
1/3 cup Maple Syrup or agave nectar(Wholesome Sweeteners)

Splash vanilla

Unsweetened almond milk for consistency 

To make your Protein Bites:

In a large bowl mix together first 4 ingredients till combined

Next in a medium sized bowl mix together the next 3 on the list

Mix both these ingredients together then finally add your almond milk…mixing together the ingredients with your hands adding almond milk till you are able to form balls.  Roll balls in shredded coconut if desired.  Chill in fridge.


These Buckwheat Muffins come together in a snap
Totally Wholesome ingredients and Gluten free too BUT different than a lot of gluten free baking recipes out there this one won't instruct you to mix together many different flours and binding agents 
Just one simple half cup of Buckwheat flour. 


Buckwheat is an amazing flour that is so healthy 
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. 
Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavoured, dark honey. 
Buckwheat has too many health benefits to list 
Seriously Google it you will be AmAzED!

My Dad use to make us Buckwheat Pancakes for my sisters and I
Buckwheat Pinners…
Now that I am grown I can really appreciate this 


  • 1/2 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 4 large eggs
  • 1 banana, mashed
  • 1/2 cup honey
  • 1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
  • 1/2 cup chopped walnuts


  1. Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
  2. Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

    Ashie Girl 

Sunday, February 15, 2015

Buckwheat Noodles, Bok Choy, Sweet Potato, Miso Lime Broth Ultra Healthy Soup!

If you are craving a light very satisfying yummy soup Look no Further!
This soup comes together in a snap with just a few ingredients you can have a soup that will support your goals for wellness and nutrition …totally ARbonne Detox friendly!  If you are curious about the detox Arbonne offers I can help with that too!

SOup Ingredients:

1 TBSP Extra Virgin Olive Oil or Coconut Oil
1 TBSP Ginger, peeled and grated
4 Scallions, white and greens separated and thinly sliced
3 Garlic Cloves
4 Ounces Shiitake Mushrooms, stemmed and thinly sliced
1 Sweet Potato, peeled and cut into 1/2 inch cubes
6 Cups Water
4 Ounces of Soba Noodles (I used Rice noodles)
2 heads of baby Bok Choy, sliced into 1/2 inch thick pieces
1/2 cup shire (white) Miso
1 TBSP Fresh Lime Juice, plus wedges for serving

Heat Oil in a large saucepan over medium heat.  Add ginger, scallion whites, and garlic; cook, stirring until fragrant. about 2 minutes.
Add Shiitake mushrooms and cook, stirring occasionally until tender about 2 minutes

Add Sweet potato, toss to coat.  Add water and bring to a boil.  Reduce heat and simmer until sweet potatoes are tender, 6-8 minutes.

Meanwhile, cook your soba or Rice flour noodles.  Cook according to package instructions.
Drain and rinse under cold water.

Add Bok Choy to sweet potato mixture, and cooks until leaves are just wilted and stems are crisp and tender, about 2 minutes.

Remove 1 Cup of hot broth, and whisk with miso until smooth, then stir into soup.  Add lime juice, and season with salt.

Add noodles to each bowl add soup. Enjoy!!!

I like to keep the noodles separate adding them just before you are going to enjoy the soup.
This way you are able to keep the noodles from getting soggy if you have left overs you can enjoy later.

Ashie Girl

Saturday, February 14, 2015

Barley with Brussels Sprouts, Spinach,Edamame, and Cashews

Has anyone else noticed that Brussels Sprouts are sort of everywhere in the foodie world at the moment?  
Usually they are just a traditional BORING side dish for Christmas or Thanksgiving dinner….although this year my baby blisters sweet heart was our Christmas dinner Chef who made us a Brussels sprout dish that actually really changed everything for me about what I thought I knew about Brussels Sprouts.
Brussels Sprouts are actually REALLY Cool!
ANd Barley …its like a grain that has been under your nose this whole time
and you never thought of putting it in anything else but beef stew
Don't you LOVE re inventing ingredients!
(oh my I am nerd totally admitting to it …I am good with it)

So if you are ready to invite these yummy ingredients into your world…keep reading!

Barley, Brussels Sprouts,Spinach,Edamame,&Cashew Delight!

2 Cups Water
1/2 Cup Barley
1 Cup Frozen shelled Edamame 
1 TBSP extra virgin Olive Oil or Coconut oil
1 TBSP Minced peeled Fresh Ginger, minced
1 clove Garlic, minced
10 small Brussels Sprouts, trimmed and thinly sliced
1 Bunch Spinach, stems removed
1/2 Cup Cashews, coarsely chopped
Red Pepper Flakes

To make your dish:
Bring the water, barley, and a pinch of salt to a boil in a medium saucepan.  Reduce heat, cover, and simmer until grains are just tender, about 40 minutes.

Once Barley is done add your Edamame to the pot, stir, and cover.  Remove from burner and let sit while you prepare the rest.

Heat oil in large skillet over medium heat.

Add Ginger and Garlic; cook, stirring for about 1 minute.

Add Brussels Sprouts and cook stirring until bright green and tender (about 2 minutes)

Make room in centre of pan, add a touch more oil.  Add spinach and cashews and cook stirring until spinach is wilted (about 2 minutes)

Next Stir in your Barley / Edamame mixture.

Season with Salt and Pepper and red pepper flakes

SERVE enjoy!!!

Ashie Girl

Sunday, January 25, 2015

Carrot Ginger Cashew Cream Soup

A staple for my weekday lunches at work is a beautiful yummy flavourful soup.
I can whip up a huge batch of one of my fav soup recipes, portion size in mason jars and I have a week of healthy food ready to go. 
The real fun begins when you get fancy with toppings something simple like a  great big squeeze of lemon or lime juice, adding a lot of something green like micro greens & cilantro, even some crumbled fetta  YUM!
Tomorrows lunch basket has homemade corn tortillas left over from fish tacos.  They are great on the side or toasted and cut into long strips and sprinkled on top.

The cashew cream is a trick that you will be so happy to learn.  
Start by Soaking 3/4 cup of cashews over night or even when you think about making this soup pop them in water…the longer they soak the creamier your final product will be.  
Once soaked the cashews will be quite soft.  
Drain off the water you soaked the nuts in, add to your blender with 1 cup of fresh water, blend till creamy…you may have to stop the blender to push the goodies down to the blades a few times.  End result is a think cream you can add to lots of different dishes to create the look and feel of 'cream' but this version is dairy free…perfect for an Arbonne cleanse when we want to eliminate dairy. 

SO here is the recipe!

A simple Carrot Soup For Clean Eating!
serves 4

2 tablespoons unsalted butter or extra-virgin coconut oil
1 onion, chopped 
              1 clove Garlic, minced
2 pounds carrots, peeled and chopped - 1/2-inch chunks
              1 Cup Celery, chopped               

              1 thumb sized chunk of Fresh ginger, diced 
              1 good dollop of Cashew Cream :)
1 1/2 cups / 360 ml of water, or to cover
In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to sauté until translucent, a few minutes. Add shopped celery, carrots, and the ginger. Allow to cook another minute or two, and then add the cashew cream, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit.

A quick way to cheat at this without having to make the cashew cream is just to soak your cashews then add them to your soup near the end.  The cashews will blend up nicely…to be honest this is how I did it today so the pictures you can see the cashews are creamed but could be totally undetectable if you make the cashew cream before hand.

Search "cashew cream" on my blog to turn up another great soup recipe with cashew cream :)


Ashie Girl