Energy Bites Recipe

 We all have our reasons for our lack of energy. Some more legitimate than others…

One of my family’s new favorite recipes are these delicious energy ball recipe we got from our in-laws.

They are healthy, tasty, and even vegan! I hope you enjoy as much as we do!


2 cups sunflower seeds (or pumpkin)

2 cups peanut butter – crunchy organic – 1 jar = 2 cups

1 cup almond meal (expensive but one bag lasts a while)

1 cup mini chocolate chips

1 cup raisins

1 cup craisins or dried cranberries

1/2 cup honey

Stir together – form into balls and roll in coconut or graham cracker crumbs

Freeze or refrigerate.
Sometimes we substitute some of the ingredients for things we already have in our pantry. I’ve used flax instead of the almond meal, almonds instead of seeds or as well as. Be creative and have fun with it! My husband loves these before his runs. They are like a little fuel to get him through his runs.

Chickpeas (aka The Garbanzo Bean)

chickpeas2Yes, you read it right, this post is about chickpeas! Since our family has given ‘Vegan’ a go, I have discovered how versatile chickpeas are. They are one of my favorite things to cook with lately. In starting this blog I realised I don’t even know where chickpeas come from or what they even are. I decided to do some research…

Chickpeas are slightly irregular round legumes, a bit larger than pea-sized. A plant will grow up to 50 cm high and has small, feathery leaves on it. One seed pod will contain 2-3 peas. Chickpeas grow in a subtropical climate, and there are two types of chickpeas: the desi which is small dark seeds with rough coating and the Kabuli which is beige-colored and has larger seeds. Mature chickpeas can be eaten in salads, added to stews or ground into gram flour. It can be used in making hummus or falafel.

Plural: Chickpeas

Season: available year-round

How to select: Available canned, dried and in some areas fresh.

How to prepare: Salads, soups, stews.

Matches well with: carrots, cilantro, coriander, couscous, cumin, garlic, lemon, mint, olive oil, onions, parsley, peppers, rosemary, spinach, tahini, tomatoes, yogurt

Substitutions: chickpeas = broad beans


I also learned that they are very good for you. They are high in fibre, protein, iron, and manganese (an energy booster). Since they are high in protein they make you feel fuller longer so you are less likely to eat large portions. This is always important when trying to watch your weight. One of the biggest things my husband and I learned when we tried weight watchers for a short time is portion control is the key to success. Finding something that can fill you up without having to eat a lot of it is very nice.

My favorite thing about chickpeas is that they can be eaten in so many different ways. Hummus is probably one of the most popular uses for chickpeas and a yummy one at that. Here are a few of my favorite recipes for chickpeas:

Roasted Sweet Potatoes with Crispy Spiced Chickpeas




There are so many different ways to use chickpeas, get creative. Pinterest is a fabulous place to find lots of new and interesting ways to use chickpeas in all kinds of ways. Try adding chickpeas to your dinner or dessert tonight! I’d love to hear of any of your favorite recipes with chickpeas below.


The Forest Feast: Rosemary Shortbread 

The Forest Feast by Erin Gleeson

My brother’s girlfriend, Melinda, gave Daniel and I this cookbook for Christmas this past year and we love it! She knew we were into cooking vegan/vegetarian and that I was an artist, so it was a terrific gift. This cookbook manages to blend food and art in a very interesting way. The author uses watercolor painting/lettering throughout to decorate the pages to some simple but delicious recipes.

The first recipe we tried was the rosemary shortbread. It was scrumptious to say the least. Daniel was weary of the idea but once he tried it he loved it.

Here it is with pictures and all:


You will need:

1 cup of Sugar

1 cup of All-purpose Flour

1 teaspoon of chopped Fresh Rosemary 

1 stick of Salted Butter



Cut cold butter into chunks. 

Pulse everything in the food processor briefly. Just until combined. 

Press the crumbly mixture into a round 9-inch pie pan. 

Bake at 325•F for 30 minutes or until golden on the edges. 

Cool for 5 minutes before cutting. 


Another favorite to try is the Butternut Caprese, my mom made it for us when she was here helping with the babies and it was delicious!


Check out her website at

Creamy Corn Casserole


One of my favorite recipes to make! It’s quick, easy, and yummy! Daniel (my husband) is also a fan. Daniel’s mother actually gave me the recipe. This recipe is also quite adaptable as well. Here it is:

– 1 can of creamed corn
– 1 can of corn (I used frozen corn instead and it works just fine)
– 1 cup of sour cream (tonight I substituted 3/4 cup of 2% milk for the sour cream for healthier option and I didn’t have sour cream…)
– 1 package of jiffy corn mix
– 1/2 cup of butter

Mix everything together in a medium sized bowl and pour into a 8 by 8 greased casserole dish. This version has 1/2 cup of bacon just for fun.

Bake at 400• for 40 minutes and viola! You have a yummy casserole everybody will enjoy!!