Desserts & Snacks


Time to make the latkes!

– 2 potatoes, grated
-1 large zucchini, grated
-2 large carrots, grated
-1/2 onion, chopped
-1 clove garlic, minced
-2 Tbsp panko
-2 Tbsp seasoned bread crumbs
-1/2 tsp baking powder
-1/2 tsp salt
-2 Tbsp parmesan cheese, grated
-1 Tbsp dried parsley (optional)
-2 eggs, beaten
-Oil for frying (preferably avocado or peanut)

1) Squeeze liquid out of grated vegetables in a clean dish towel
2) Combine dry ingredients and add to grated veggies, garlic and onion. Add remaining ingredients and stir until combined.
3) Heat oil in frying pan over medium-high heat. Drop heaping tablespoons of potato mixture onto pan and flatten with spatula. Cook for 2-3 minutes per side or until golden. Drain on paper towel. Serve hot with a dollop of plain Greek yogurt. Enjoy!


Bring on the pumpkin everything. These pumpkin oatmeal muffins were a hit with the kids… I had to hide some for my personal stash. Super easy recipe to boot!

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– 3 cups rolled oats
– 2 tsp baking powder
– 2 tsp pumpkin pie spice
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1.5 cup canned pumpkin purée
– 2 eggs
– 1/2 cup maple syrup
– 1 tsp vanilla
– 1.5 cup milk of choice
– 1/2 cup chocolate chips
– 1/2 cup pumpkin seeds (optional)

– Preheat over to 350
– Mix dry ingredients together in large bowl
– Stir in wet ingredients
– Add chocolate chips / pumpkin seeds
– Pour into greased muffin tray and bake for 25-30 minutes. Enjoy!


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Made a very festive vegetarian appetizer and dessert.  The veggie pate is super delicious and simple if you have a food processor (recipe below). The minted pomegranate fruit cup is a perfect, refreshing dessert after a heavy meal. Simply combine pomegranate seeds with diced oranges. Combine with fresh mint muddled with sugar and serve in a pretty glass.
Veggie Pate:
– ½ can lentils, drained & rinsed
– ½ Cup sunflower seeds, toasted
– 1 Tbsp olive oil
– 3 shallots, chopped
– 2 Cups mushrooms, chopped
– ½ Cup parsley, chopped
– 1 Tbsp rosemary, dried
– ¼ Cup nutritional yeast (optional)
– Salt & pepper, to taste

1) Toast sunflower seeds in a large skillet over medium heat until fragrant.
Place into food processor.
2) Return pan to heat and add oil. Saute shallots until translucent. Add
remaining ingredients. Saute until mushrooms cooked, about 4-5 minutes.
3) Place mushroom mixture into food processor and pulse until a pate
texture is reached.
4) Press into a container and cool in fridge.
*Makes 6-8 appetizer servings


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It’s officially potato salad season 😋 While I can’t share my official recipe, since I “eye balled” most of the quantities, here are the key ingredients:

  • Multicoloured new potatoes
  • Hardboiled eggs
  • Dill pickles (plus brine for added punch)
  • celery & red pepper
  • fresh dill
  • Red onion
  • Mayo
  • hot mustard
  • dry mustard
  • garlic powder and turmeric. Delicious as a side or a meal in itself!


These cookies take no time to make, with only a few simple and healthy ingredients. Great with a glass of milk for breakfast, as an afternoon pick-me-up or post-workout snack!

– 2 ripe bananas, mashed until smooth
– 1/3 cup peanut butter (can use sunflower seed butter/ “wow butter” if allergies/ for school)
– 1/4 cup canola oil
– 2 cups quick oats
– 1 tsp vanilla
– 1/2 cup chocolate chips

Preheat oven to 350. Combine all ingredients. Drop 2 tbsp of batter onto pre-greased pan and bake for 15 minutes. Makes approximately 18 cookies.



– 1 cups whole wheat flour and 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 1/2 cup vegetable oil
– 1 1/2 cups sugar
– 2 teaspoons vanilla extract
– 2 cups shredded zucchini (1 large or 2 small zucchinis)
– 3-5 tablespoons water
– 1/2 cup mini chocolate chips

1- preheat oven to 350. Line 9×13 baking dish with foil and spray with cooking spray.
2- whisk flour, baking powder and salt together.
3- mix sugar, vanilla and oil together. Fold in zucchini. Add to dry ingredients and let sit 3-5 minutes to absorb moisture. You may need to add a little water at this point.
4- stir in chocolate chips.
5- spread into pan and bake x 20 minutes.
6- allow to cool, sprinkle with icing sugar, cut into squares and enjoy!!


Protein is a key component of a balanced snack, as it helps satisfy hunger, promoting longer-lasting energy & concentration.These muffins have a high protein content coming from eggs and yogurt while being low in sugar and high fibre.

Chocolate & Banana Oat Muffins (Makes 12)

– 2 ripe bananas, mashed
– 4 eggs, beaten
– 1/2 cup plain yogurt
– 1/2 tsp vanilla
– 1/3 cup honey
– 2 cups oats, ground into flour
– 1/3 cup cocoa powder
– 1/2 tsp baking soda
– 2 tsp baking powder
– 1/2 tsp salt
– A few chocolate chips to sprinkle on top

– Pre-heat oven to 350
– Combine wet ingredients in large bowl
– Stir in dry ingredients
– Grease muffin tray or line with paper
– Fill muffin tray half way
– Sprinkle a few chocolate chips on top (optional)
– Bake for 15-20 minutes



My (not so) guilty snacking pleasure: spicy roasted chickpeas.

Not only do they make a very addictive snack, but they provide you with plenty of protein, fibre and iron while being low in fat!

Simply drain and rinse 2 cans of chickpeas, pat dry and toss with 2 tablespoons of olive oil. Season with whatever tickles your fancy. I chose cayenne pepper, chilli powder, garlic powder and a bit of salt. Place in single layer on a baking tray and bake for 35-40 minutes at 400. Munch away!



Banana Zucchini Muffins (with chocolate chips, of course!)

-1 cup grated zucchini, with skin, (about 1 large)
– 1 cup mashed banana (about 2)
-1/2 cup applesauce
-1 egg
-1.5 cups whole wheat flour
-1 cup oat flakes (I used rye flakes)
– 2 tsp baking power
– 0.5 tsp salt
– 0.5 tsp cinnamon
– chocolate chips (optional, but recommended!)


  • Combine wet ingredients in one bowl and dry in another.
  • Combine and stir until just mixed.
  • Put in 12 muffin liners or directly into greased muffin tins.
  • Bake at 350 for 25-30 minutes.