My Meatless Monday BIRTHDAY TREATS!

It’s my birthday! Ok….was my birthday, and who doesn’t want to indulge in sweet goodness on their birthday? Now…I’m not a total food prude and completely write off all desserts. But I am conscious of choosing the best quality desserts, that are (hopefully) gluten free, dairy free and very low in sugar, or no sugar at all ( yes, I know….this can be hard to come by!). So today, I’m sharing some of my favourite blast from the past recipes that I oh-so-love, and sharing a grain free Blueberry muffin recipe is simply delicious and easy to make! Hope you enjoy them as much as I do!

Grain Free Blueberry Muffins
This recipe comes from my dearest friend Julie Daniluk and her incredible book, Meals that Heal Inflammation. I suggest you pick this book up, if you don’t already have it! It’s loaded with the most incredible recipes! Enjoy!


2 1/2 cups almond flour
1 tsp aluminum free baking soda
1/2 tsp sea salt
1 tbsp cinnamon
1/2 cup extra virgin olive oil
3 large free range or organic eggs
1/2 cup honey
1 tbsp pure vanilla extract
1 cup blueberries or raspberries


1. Preheat the oven to with paper liners.
2. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs, honey, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the berries just until they are evenly distributed throughout the batter.
3. Pour some batter into each prepared cup, almost filling the cup.Bake the muffins on the center rack for 25 minutes, rotating the pan 180 degrees after 15 minutes. A a toothpick inserted in the center should come out clean.
4. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Makes 10 muffins.

Blast From the Past Recipes

I LOOOOOOVE these vegan chocolate chip cookies! They are a huge hit every time I make them, and trust me when I say they won’t last long!

A strawberry jam filled cookie, with only a few ingredients…now who doesn’t love that! Feel free to try apricot or raspberry jam as an alternative!

Raw desserts! Gluten free, nutritious and delicious! I think that says it all! You can’t go wrong with a truffle that only requires 4 ingredients!

Happy Monday!
Enjoy the Sweetness!

Health & Abundance,
Samantha 🙂

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Peanut Butter Pancakes, Vegan Chocolate Chip Cookies & Dark Chocolate and Goji Berry Christmas Holiday Bark! Sweet treats for Meatless Monday!

Happy Holidays Everyone! I hope you’ve enjoyed your busy, family filled (and food filled) weekend?! I know I have! My week has been full of baking and I typically like to share a delicious healthy meal for my meatless Monday posts, but I’ve had a lot of requests for my cookie recipe and holiday bark that I thought I would make today’s post one filled with sweet goodness! I’ve also included an easy breakfast treat that is perfect for those lazy mornings, when you want something hearty and filling. I’m sure most people are off on holidays this week, so it’s the perfect family morning breakfast! Enjoy!

Vegan Chocolate Chip Cookies (adapted from Babycakes)


1 cup coconut oil (melted)

6 tbsp unsweetened applesauce

1 tsp salt

2 tbsp pure vanilla extract

1 1/4 cup turbinado sugar

2 cups Bob’s red mill gluten free all purpose baking flour

1/4 cup ground flax

1 tsp baking soda

1 1/2 tsp xanthan gum

1 cup vegan chocolate chips


Preheat oven to 325F. Line 2 baking sheets with parchment paper. In a medium bowl, mix together oil, applesauce, salt, vanilla and sugar. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in chocolate chips.

Using a spoon (approx 1 tbsp), scoop dough onto prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand or back of a spoon to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the outer edges and soft in the center! Let the cookies stand on the sheets for 10 minutes, then transfer to a wire rack.

** This batter can be quite sticky! If you find that your hand or spoon is getting stuck to the cookie when pressing them down, dip the spoon into a little water and gently press down.

Dark Chocolate and Goji Berry Bark

Ok…you’ll have to bare with me as I did not measure out any ingredients for this recipe! You can really add whatever ingredients you like, such as, nuts, seeds, or dried fruit. The measurements below are all by eyeball, with the exception for a few.


1 Organic Vivani dark chocolate coating bar

1/2 cup goji berries

1/2 cup unsweetened shredded coconut

3 candy canes (crushed)

2 handfuls gluten free crispy rice from Natures Path


Line a baking sheet with parchment paper.

Melt chocolate in a double boiler on low heat on stove top. Once melted, add all ingredients and stir. Pour chocolate onto baking sheet and freeze for about an hour. Once frozen, break apart chocolate into pieces. This bark is very rich! A little bit is quite satisfying, not to mention it is loaded with antioxidants, magnesium and vitamin C!

Peanut Butter Pancakes

Healthy fats, healthful plant protein and a kid friendly favorite!


1 1/4 cup Bob’s red mill gluten free all purpose flour

2 tbsp organic cane sugar

1 tbsp baking powder

1/2 tsp sea salt

1 1/4 cup almond milk

1/4 cup organic peanut butter

2 tbsp coconut oil


In a medium bowl, combine flour, sugar, baking powder and salt.

In a small bowl stir together milk and peanut butter until smooth. Add to dry ingredients and beat until a batter is formed. Do not over beat. Lightly oil a nonstick saute pan over medium heat. Spoon batter by 1/4 cupfuls into the pan. Cook until golden brown on both sides.

** Serve with Organic Maple Syrup and top with chopped walnuts and bananas!

** Feel free to add chocolate chips or ripe banana slices to the batter for some extra sweetness! You can also you almond butter in replace for peanut butter.

Happy Holidays & Happy Meatless Monday! Hope you and your loved ones enjoy this holiday season!



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