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Month: December 2012

Leave the belly to Santa



Okay, I may be a weirdo in your books, but I truly enjoy Christmas treats that are healthy! I walk away from holiday parties not feeling like junk or that I’ve thrown all my hard work out the window. Here are a few of my favourite holiday treats and snacks. Enjoy~~*


Gluten free double chocolate mint cookies

1 cup unsalted almond butter

1 egg

3/4 cup sucanat

1/2 tsp baking soda

1/2 cup dark coco powder

crushed candy canes for topping “optional”

Bake at 350 for 8-10 minutes, allow to cool and enjoy


Christmas in a glass

1 cup almond milk

2 cups spinach

1 scoop chocolate protein powder

1/2 banana

1/4 tsp peppermint extract 

5 ice cubes

Blend and enjoy!


Chocolate Mint Wafers

38 calories per cookie

4 ounces dark chocolate candy coating

1/8 to 1/4 tsp peppermint extract

18-24 vanilla wafers

In a small double boiler, place chocolate candy coating and extract

Slowly stir at a medium heat till chocolate is smooth

Dip wafers and allow excess to drip off

place on parchment paper and allow to set



Clean Eating Greek yogurt cheesecakes

This one is a little more work then the others, but so worth it!

  • Olive oil cooking spray
  • 6 tbsp rolled oats
  • 2 tbsp almond flour
  • 1/2 tsp ground cinnamon
  • 5 packets stevia, divided
  • 2 tsp coconut oil, melted
  • 2 tsp unsweetened plain almond milk
  • 4 oz low-fat cream cheese, room temperature
  • 2 tbsp raw honey
  • 1 egg
  • 1 egg white
  • 1 tsp pure vanilla extract
  • 1/2 tsp fresh lemon juice
  • 1/2 cup nonfat plain Greek yogurt (TRY: FAGE Total 0%)


  • 1/4 cup fresh squeezed orange juice
  • 1 tsp arrowroot powder
  • 2 packets stevia, or to taste
  • 1 cup frozen mixed berries
  • 1 tsp orange zest



  1. Turn a 5- to 6-qt slow cooker on high. Coat 4 6-oz ramekins with cooking spray.
  2. In the bowl of a food processor, process oats, flour, cinnamon and 1 packet stevia until finely ground. Add oil and milk and pulse until mixture forms wet crumbs. Divide oat mixture among ramekins, pressing down with the back of a small spoon or your fingertips to cover bottoms. Transfer ramekins to slow cooker, cover and cook for 15 minutes.
  3. Meanwhile, in a large bowl, beat cream cheese, honey and remaining 4 packets stevia with an electric hand mixer on medium speed until smooth and fluffy. Add egg and egg white, and beat until just combined. Add vanilla and lemon juice and beat until just combined. Add yogurt and beat just until combined.
  4. Bring a kettle of water to a boil. Spoon cheesecake batter into ramekins, dividing evenly. Carefully pour enough boiling water into bottom of slow cooker to reach about 1/2 inch up sides of ramekins. Decrease heat to low and drape a clean dish towel over the opening of slow cooker to prevent condensation from collecting on lid and falling into cheesecakes; place cover over top. Cook for 1 hour. NOTE: Do not remove dish towel or lid while cooking.
  5. Meanwhile, prepare compote: In a small saucepan, combine orange juice, 2 tbsp water, arrowroot powder and 2 packets stevia. Add berries and orange zest and place on high heat. Bring to a boil, then reduce heat to medium-high and simmer until berries soften, about 5 minutes. Remove from heat and let cool to room temperature. Transfer to a small bowl, cover and refrigerate until needed.
  6. Turn off slow cooker and let cheesecakes cool to room temperature, covered, for about 1 hour, 30 minutes. Remove ramekins from slow cooker and slide a thin knife around the edge of each cheesecake to loosen. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully unmold cheesecakes with a knife and serve with compote, dividing evenly.



First Moments



These past three weeks of being a mom to two boys has flown by.  Bennett Jonathan came into the world on  November 26th at 1:02 am.  With McCarthy we had done a home birth at our midwives clinic, but this time we decided to have the baby at our house.  Both births were done in water and both were amazing experiences, but unlike McCarthy’s labour of 24 hours, Bennett came into the world with a quick 5 hour labour and 7 minutes of pushing.  Having two little men in the house is defiantly a change and a challenge at moments, but the love I have for these little boys is something I wouldn’t trade for anything. As I was feeding Bennett this morning, I was reading over some of my favourite blogs and on one of them a husband was describing how in awe he was of his wife and her love for her children. After getting just a little choked up, I had some time to reflect. Whenever I have a few moments to do this, I feel so blessed and thankful for how full my life is. Although my story is not what I would have told you it was going to be 5-10 years ago, I know one thing is for sure! I was created to show my children what true, honest and unwavering love is. Anything else I end up doing with my life is just a bonus and will always play second fiddle to the love I have for my family. 

I hope you enjoy~~*

Weigh in and first physical done by our Midwife “Cammie”

McCarthy is so excited about his new brother and is spoiling him daily with kisses and hugs 

First outing to the chiropractors, at 1 day old

Dr. Mike “Rhino Chiropractic”

First morning snuggle

First Christmas party at 5 days old