Breakfast, Dessert, Healthy snacks


Yield: 13 muffins


  • 1 3/4 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup grated apple
  • 1 cup apple diced into cubes
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 eggs, preferably at room temperature
  • ½ cup plain Greek yogurt
  • ½ cup applesauce
  • 1 teaspoon vanilla extract



  1. Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
  3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well.
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.



  • For a gluten-free version, feel free to use a different flour
  • For a vegan version use egg replacers or 2 tbsp of flaxseed and 5 tbsp of water and substitute the Greek yoghurt for your favourite brand of dairy free yoghurt. I love Yoso coconut base yoghurt.

Best Guacamole

Appetizer, Healthy snacks, Vegan, Vegetarian

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I have been making this Guac recipe for years but I wouldn’t be able to tell you where I got the recipe from but I can tell you that this guac has always been a hit and still is, every time I make it. I always use the same first six ingredients but depending of when it is being served and what it’s being served with, I love using chopped tomatoes to add taste and colour or in the summer, I love using my favourite mango, the Ataulfo mango. So sweet, so bright, so delicious.

  •  2 avocados
  • 1/4 of red onion
  • 1 clove of garlic
  • Juice or 1 lime
  • 1 chili pepper (or more)
  • Salt
  • Lots of coriander

Chop everything, mix and enjoy! Adjust the seasoning and feel free to add more of any of these ingredients. Serve with your favourite tortilla chips.




Chocolat Quinoa breakfast bowl

Breakfast, Gluten-Free, Healthy snacks, Post Workout, Vegan, Vegetarian

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Here is a delicious and simple chocolate quinoa breakfast bowl that I love making lately. It’s my new favourite breakfast. Sweetened naturally with maple syrup and made with a rich coconut milk and organic cocoa powder! Not only healthy, tasty but also high in protein.

Quinoa also contains 9 essential amino acids that are required by the body as building blocks for muscles. It also contains almost twice as much fiber as most other grains. 1 cup of cooked quinoa has 2.8mg of iron, which is 15% of your daily value. Here is another great benefit about quinoa. It is high in Manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.


  • 1 cup uncooked quinoa
  • 1 can coconut milk (2 cups)
  • pinch himalayan salt
  • 3 Tbsp unsweetened cocoa powder
  • 2-3 Tbsp maple syrup
  • 1/2 tsp pure vanilla extract
Toppings (Optional)
  • Mixed berries
  • Sliced banana
  • Hemp seeds
  • Shredded Coconut
  • Cacao nibs
  • Pieces of vegan chocolate
  1. Rinse quinoa in a strainer.
  2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
  3. Add the coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat and then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
  4. Once the milk is absorbed and the quinoa is tender, remove from heat and add the cocoa powder, maple syrup and vanilla. Stir to combine.





Jal Gua Fire Balls

Breakfast, Gluten-Free, Healthy snacks, Vegetarian

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These are the Jal Gua Fire Balls. You may have seen these in many of my Instagram posts. I also call these my miracle energy balls, made from this Golden superfood aka Jal Gua. I have been making these since I first discovered Jal Gua and I always try to keep some in my fridge. These are great to have when you run out the door in the morning and don’t have time to make breakfast, before or after a workout or just as a healthy treat. But I am warning you, they are addictive! And they kids will love them.

And what I also like is that you can add just about anything you like in or on them. You can even pick another nut butter instead if you prefer cashew butter for example. I added Goji berries on some of them, hemp hearts and coconut. I have mentioned it many times already but if you don’t have Jal Gua, get some and it will change your life, especially if you are a vegetarian or a vegan. Jal Gua is made of only two ingredients, Sorghum and Moringua. High in Iron and excellent source of Vitamin A. It’s organic and gluten free. It promotes healthy digestion, rich in vitamin and mineral, regulate calcium levels, boost immune system, support metabolism, cholesterol management, high in antioxidant and rich in fiber.

  • 2 tablespoons of Jal Gua
  • 1 tablespoon of cocoa powder
  • 2 tablespoons of almond butter
  • 3 tablespoons of honey or maple sirop (for a vegan version)

Mix very well. After mixing, use your hands to make round balls or a shape that you desire

Serves two