Tag Archives: gallery

Cinnamon Sugar Donuts

Gluten-free peeps, rejoice for the coming of the great cinnamons sugar donut is here and it is baked, and ready for the eating! This is one of those moments whilst they were baking that I wished very hard for smell-o-blogging but oh well I am sure it will come soon enough for now you’ll just have to make these cinnamon babies for yourselves to find out just how good they smell and taste!

These donuts are also ridiculously easy to make dairy free (I used unsweetened vanilla almond milk in mine), you can also sub white  sugar for a less refined sugar like coconut sugar! This recipe yields 12 donuts.

Cinnamon Sugar Donuts

Raspberry Mango Smoothie Bowl

Smoothies in a glass is so last season, so mix it up this spring and put it in a bowl! I find the advantage of a smoothie bowl is that you can bump up the nutrition by adding extra fruits, nuts and seeds on top, even nut butters! For the Amber Approved Magazine spring edition I concocted a super simple and basic smoothie bowl that allows you to play with different toppings as you desire! Featured on my smoothie bowl is shredded sulphite free coconut, chia seeds and fresh raspberries and blackberries!

Raspberry Mango Smoothie Bowl

Photos courtesy of Alexandra Borovsky 

Lemon Raspberry Breakfast Donuts

The Spring edition of Amber Approved Magazine has had to be my favourite recipe creation so far. This time of year is all about fresh, light foods and flavours and I think these protein packed breakfast donuts definitely hit the mark. But donut take my word for it, try them for yourselves!

P.S. they are 100% gluten-free, dairy-free, and refined sugar free.

Lemon Raspberry Breakfast Donuts-2

 

Photography courtesy of Alexandra Borovsky 

Butter Chicken

This recipe for butter chicken has all the right stuff going on, I adapted mine from a Canadian Living recipe (I just added in some more spices because I felt the original recipe lacked flavour). It is soulful and packed with healthy fats from almond butter and amazing anti-imflammatory spices like turmeric and cinnamon. Trust me, that if you were not a curry fan before then you will be after this succulent Indian classic!

Tip: get ready the night before, and turn on the slow cooker in the morning before leaving for work!

Butter Chicken

 

Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.

12

 

Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

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