chocolate protein freezer fudge

Do you ever have days where you just feel like you CRUSHED it? Like you were in the zone. You were the ultimate mom. You said all the right things in your business meeting. You raced from soccer to hockey to swimming lessons and back again - and you were on time for all of them. You landed the client. You got your kids to eat vegetables for breakfast. You landed that 580 at the ski hill park. You surprised your wife with the dinner of her dreams. Or some sort of combination of some of those things and a few others?

Thats the kind of day I had today. And boy was I glad that I had a few of these left in the freezer (because who has time to crush everything in the day AND feed yourself all the meals and snacks to fuel it?).

Enter: the protein bite.

Seriously. It is the ultimate snack! On any given day, some variation of this recipe is usually keeping me going. Not only is it a super simple recipe (you can make it in 5 minutes!) but it also isn’t so hard to eat (because it’s delicious!).

My wish for you is that you’ll also have some of these lying around in your freezer the next time you have a day to crush to

  • 1/2 cup sunflower seeds

  • 1/2 cup runny conventional tahini

  • 4 scoops vanilla (or chocolate) protein. I use this one.

  • 1 tbsp carob powder

  • 2 tbsp cocoa powder

  • 1/2 tsp salt

  • 1-2 tbsp honey, melted

  • 1/3 cup coconut oil

Combine all ingredients in a food processor or high speed blender until smooth (a little bit of texture is a-ok).

Line a small baking dish (such as a brownie pan, loaf tin or even a glass tupperware container) with baking paper. Pour the mixture into the pan. Freeze until solid. Cut into pieces and eat directly from the freezer.



+ If you don’t have carob powder, feel free to replace it with cocoa powder

+ Feel free to sub any type of protein here - or leave it out entirely if you’re not digging it.

+ Sadly this recipe doesn’t travel well though, so it’s best consumed straight out of the freezer at home.

simple veggie & fruit muffins for babies

Zeke LOVES muffins. I'm always looking for ones that are basically unsweetened, don't rely heavily on fruit and are packed with vegetables and great grains. 

this recipe is not sweet. it mostly is designed to pack in some great nutrients from wholegrains, vegetables, eggs and whole milk. it's also made to satisfy zeke's love for baked goods without causing him to crave more fruit and more sugar. 

i repeat: these muffins are pretty bland, so go heavy on the ginger and the cinnamon. that's what spices them up and gives them flavour. they are extra delicious with a dose of butter, nut butter or coconut oil - healthy fats that help kiddos thrive. 




  • 1/2 of a raw red or yellow beet 
  • 1/2 an overripe banana 
  • 1/4 cup coconut oil (warmed)
  • 1/2 cup whole milk (not too cold or the oil will harden)
  • 1 inch of peeled ginger root
  • 1 cup packed grated carrot
  • 1 grated apple
  • 2 organic eggs
  • 1 cup sprouted spelt flour (I like Anita's)
  • 1/2 cup stoneground whole wheat flour (I like Anita's)
  • 1/2 cup almond flour
  • 2 tsp cinnamon
  • 1.5 tsp baking soda
  • 0.5 tsp salt

1. HEAT the oven to 375.

2. BLEND the beet, banana, coconut oil, whole milk and ginger in a high speed blender until totally smooth then pour into a mixing bowl.

3. Add grated carrot, grated apple, and eggs. Stir until smooth.

4. In a separate bowl mix the flours, cinnamon, baking soda and salt.

5. Add the dry to the wet, stir until combined. 

6. Scoop batter into mini muffin tins (mine made about 24). Bake for 18-22 minutes, until browned and they spring back when pressed. 

7. Allow to cool for a few minutes and there you go - MUFFINS!

*Inspired by: Healthy Little Foodies

spinach-pear-coconut 'baby' cookies

when my niece was in preschool she once declared to all of the preschool moms that her auntie 'only eats spinach'. although that wasn't the most accurate description, i'm definitely a fan of the greens. 

now that i have my own kiddo to feed and i get to make decisions about both the treats and the vegetables he consumes - i'm working on my own approach to feeding. well I don't believe in just sneaking vegetables into foods to get a kid to eat them, i do believe that eating both the real version, and the version that's blended into a treat can be helpful. 

these are the first 'cookies' that i ever made for zeke and he loves them, so they must be pretty good.













  • 1 tbsp of ground flaxseed
  • 3 tbsp of water
  • 1 chopped ripe pear (skin on)
  • 1/2 cup frozen organic spinach
  • 4 dried prunes (preferably soaked in boiled water for about 5 minutes)
  • 1 tbsp of melted organic grass fed butter
  • The gelled flaxseed
  • A sprinkle of cardamom (optional)
  • A pinch of maldon sea salt (optional)
  • 1/3 cup of dried coconut flakes


Set oven to 350 degrees. 

Whisk together the flax seed and water. Set aside to gel for ~5 minutes.

To a high speed blender add the pear, spinach, prunes, butter, gelled flaxseed, cardamom & sea salt. Blend until completely smooth and there are no flecks of spinach. Then stir in the coconut flakes. 

Place a non-stick silpat on a baking sheet. Drop the mixture in tbsp sized portions onto silpat, flattening out each 'cookie' with the back of a spoon as you go. The 'cookies' should be quite <1/2cm thick. Bake for ~20 minutes. Allow to cool completely and then gently peel the silpat away from each cookie, store in an airtight container in the fridge. 


Makes ~20 small cookies.