Yummy No Bake Chocolate Coconut PB Bars
I snack A LOT and these are my current favourite bar to have before a workout or in the afternoon when I need a little energy boost. They are super easy, require few ingredients and freeze well so you can make a big batch and then stash half away to enjoy later.

1 cup PB
1/2 cup honey
1/2 cup coconut oil
2 cups old fashioned oats 
1 cup shredded coconut
1 1/2 cups chocolate chips 
1 tsp vanilla

1. Melt PB in medium saucepan over medium-low heat, then add honey and coconut oil.
2. Once completely combined, remove from heat and add oats, coconut, chocolate chips and vanilla.
3. Stir until the chocolate has melted completely.
4. Pour into lightly greased 9" x 7" baking dish and allow to cool in the fridge.
5. Once cooled, slice into bars. Eat now or later - these bars freeze well or can be kept in the fridge for several days.

Cookbook Recommendation
Okay, so this isn't one of my recipes, but I recently purchased the Racing Weight Cookbook by Matt Fitzgerald and Georgie Fear and it's fantastic! There are three sections: athletes who don't like to cook, athletes with some cooking experience and athletes who love cooking. Each recipe is then classified as high carb, high protein, pro recovery and/or vegetarian. So far, I've tried the coconut-banana protein bars, crustless kale quiche, curried lentils and couscous, peanut butter granola, two bean pumpkin chilli and blueberry spelt quick bread and there are easily a dozen more recipes I want to make right away.
While I'm comfortable in the kitchen, I'm no culinary superstar and I've still found all the recipes to be simple and easy-to-follow, not to mention the results are pretty damn tasty. And the fact that they're healthy makes me enjoy them that much more.

Spicy Black Bean Burgers
This is my first attempt at making my own veggie burgers. I wanted a recipe that was simple and fast and could easily be made with ingredients I had on hand. These fit the bill and were pretty tasty too, especially on a whole wheat bun with a bit of salsa, sliced avocado and pepper jack cheese and some homemade sweet potato fries and a cold beer on the side.

  • 1 can black beans, drained and rinsed
  • ½ bell pepper, cut into 2 inch pieces
  • ½ onion
  • 3 cloves garlic, peeled
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • ½ cup canned corn, rinsed and drained
  • ½ cup bread crumbs
  • ½ cup oatmeal
Preheat oven to 375°F and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork.
Finely chop bell pepper, onion, and garlic (or toss in food processor). Then stir into mashed beans.
In a small bowl, stir together eggs and spices.
Stir the egg mixture into the mashed beans. Mix in corn, bread crumbs and oatmeal until the mixture is sticky and holds together. Divide mixture into four patties.
Place patties on baking sheet, and bake about 10 minutes on each side.

Healthy(ish) Cinnamon Rolls
I have a serious sweet tooth. (Truth be told, I have a savoury tooth too - I just really like food...a lot!) But I am also conscious of what I put in my body so I will often modify recipes to make them healthier. This cinnamon roll recipe is a little more biscuity than a traditional gooey cinnamon bun but just as good in my opinion.

  • 2 cups flour (I use half white and half whole wheat)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp white sugar
  • 6 tbsp coconut oil
  • 2/3 cup milk or milk substitute (I use almond)
  • 1/4 cup vegan butter
  • 3 tbsp brown sugar
  • 2 tsp sugar
Preheat oven 450°F.
Combine flour, baking powder, salt and white sugar in a bowl. Cut coconut oil into flour mixture. Add milk to dry ingredients. Mix with fork. Knead a few times. Roll out 1/4" thick into rectangle. Combine butter, brown sugar and cinnamon. Roll up into jelly roll. Slice into even pieces (8-12 rolls). Place in muffin cups. Bake for 10-12 minutes or until lightly browned.

Grrrrreat Granola
I made many batches of this yummy granola to give as Christmas gifts this year. It’s a delicious and healthy option for breakfast with yogurt or milk (especially soy or almond) or as a snack anytime. And it’s not nearly as sweet or rich as most store-bought granolas.

  • 5 cups large-flake rolled oats
  • 2 cups almonds, chopped, sliced or slivered
  • 1 cup pumpkin seeds
  • 3/4 cup sesame seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt (optional)
  • 2 1/2 cups mixed dried fruit, chopped (I like apricots, cranberries and coconut)
  • 3/4 cup maple syrup
  • 2 tablespoons canola oil
Preheat oven to 350°F.
Mix together oats, almonds, pumpkin seeds, and sesame seeds in a large roasting pan. Sprinkle the cinnamon, ginger, and salt over top. Stir. Toss the dried fruit over the oats mixture. Stir.
Drizzle the oil and maple syrup evenly over the surface of the oats mixture. Stir well.
Place pan on middle rack in oven and bake for 10 minutes, then stir. Continue baking and stirring in 10 minute intervals until granola is golden brown. Baking times will vary, but it usually takes about 30 minutes.
Remove from oven and cool before eating.

Curried Carrot Crockpot Soup
Serve with a crusty loaf of wholewheat bread and green salad for a  super easy, healthy and delicious meal.

  • 1 large onion, chopped
  • 5-6 med/large carrots, sliced
  • 2 potatoes, diced 
  • 1 can coconut milk
  • 4-5 cups chicken stock (depending how thick you want it)
  • 1 tsp curry powder
  • 1 tsp thyme
  • 1 tsp sugar
Throw it all in the crockpot and cook 3-4 hours on high or 5-6 hours on low or until potatoes are soft enough to stick a fork in. (Cooking times may vary.) Puree, reheat and enjoy!

Strawberry Ricotta Muffins
A tasty way to use up strawberries and bananas that ripen quickly in the warm summer months.

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup oatmeal
  • 1/4 cup wheat bran
  • 2 tbsp ground flax
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 overripe bananas, mashed
  • 1/2 cup applesauce
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup Ricotta cheese
  • 1/4 cup soy or almond milk
  • 1 cup fresh strawberries
Preheat oven to 350°F.
Grease muffin tins.
In a large bowl, combine dry ingredients.
In a separate bowl, combine remaining ingredients, except berries. Blend well.
Add the wet ingredients into the flour mixture. Stir to blend, but do not over do it. Add strawberries and stir again.
Spoon dough into muffin tins and bake for 15-20 minutes or until golden and a toothpick comes out of muffin clean.