Peanut Butter Balls

This is for all of my peanut butter lovers out there! Here is a lighter, healthier version of the classic Peanut Butter Ball without powdered sugar and butter that the classic recipe normally calls for. Betcha can’t eat just one. ;)

Peanut Butter Balls


(Gluten free, vegan)


  • 1 cup natural smooth peanut butter, stir well
  • 4 tbsp pure maple syrup or honey
  • 2 tbsp coconut flour
  • 3/4 cup of gluten free crispy cereal (I use Nature’s Path Crispy Rice Cereal)
  • 3/4 cup Enjoy Life chocolate chips
  • 1/2 tbsp coconut oil


In a large bowl, mix together the peanut butter (make sure the peanut butter is well stirred) and maple syrup/honey until it thickens. Stir in the coconut flour until combined. If it seems dry add a touch more of maple syrup/honey, or if it’s too runny add a tad more coconut flour.  Stir in the crispy rice cereal and shape into small balls. I made about 16.

In a small pot, add in the chocolate chips and coconut oil and stir frequently over low heat until melted. Remove from heat.

With a fork, dip the balls into the melted chocolate, shake off any excess chocolate and place them onto a plate or cutting board lined with parchment paper.

Place balls in the freezer for around 8-10 minutes and enjoy!!!





Roasted Spaghetti Squash with Bison & Broccolini

Hi guys! I’ve been on a bit of a hiatus from the site as its been a busy few months.  We just got back from our Olympic Break trip to Maui and I have been prepping to become a Booty Barre instructor here in Calgary at The Sweat Lab, what a killer workout! It’s a high energy 60min class that combines pilates, yoga and ballet. No ballet shoes, jazz hands or dance experience is necessary…your buns will feel burn.  :)

With being busy I still try to create exciting healthy meals for the big man, keeping him full is a full time job in itself ;). I made this a few weeks back it was awesome and super easy!

Roasted Spaghetti Squash and Broccolini


(Makes 2-4 Servings)


  • 1 spaghetti squash, whole
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1/2 cup shredded carrots
  • 3 cloves of garlic, minced
  • 1/3 cup fresh basil, chopped
  • 1 lb. of organic ground bison meat
  • 1 jar of organic, low sugar pasta sauce
  • salt & pepper to taste
  • organic shredded parmesan
  • cooking spray
  • 1 tbsp olive oil
  • 2 bunches of broccolini


Preheat oven to 375 degrees.

Using a sharp knife, pierce the squash all over.  Place the spaghetti squash in a baking dish  and roast for about an hour and 15-20 minutes, rotating half-way through.  (Note: roasting time may vary slightly depending on size of squash you use.)  Let cool.  When cool enough to handle, slice in half lengthwise and scoop out the seeds.  Scrape squash with a fork to remove in strands. Season with salt & pepper.

Spray a large non-stick pan with cooking spray and put onto medium-high heat. Add the celery, carrot, and onion and sauté until translucent.  Add 2 cloves of minced garlic and sauté for 1 minute.

Add ground bison and cook until browned through and add salt & pepper to taste. Add in the tomato sauce & basil, reduce heat and let simmer for at 5-10 minutes, uncovered.

In the meantime bring a  large pot filled with water and salt to a boil. Remove and discard the bottom third of the broccolini stems. When the water comes to a full boil add the broccolini and cook over high heat for 2 minutes until the stalks are crisp tender and drain. Heat the olive oil in a saute pan. Add 1 clove of minced garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through and season with salt & pepper.

Once the bison and sauce is finished, place over the roasted spaghetti squash and sprinkle with parmesan cheese. Serve on a plate with the sautéed broccolini and enjoy!



Christmas Cookies

Hey everyone!

Can you believe Christmas is already next week? It’s such a special time of year. This will be my first Christmas away from home, we will be spending it in Banff which should he pretty magical! I’m currently back in Ontario with family and normally create tons of new cookies recipes but this year I just re-created them from last year. :)

Sometimes “life” happens and can create a bit of disappointment which is harder to deal with around the holidays. But one thing we should never lose is HOPE and positivity, not just around this time of year, but everyday.

With that said, here are 4 of my favourite cookie recipes that are sure to brighten up any day!

Hope you all have a Very Merry Christmas!

Mich xo


Healthy Thumbprint Cookies -

Gluten Free Cranberry Pistachio Cookies -

Gluten Free Date Squares -

Double Chocolate Gluten Free M&M Cookies -

Healthy Pumpkin Cheesecake Trifle

Healthy Pumpkin Trifle

Happy Thanksgiving Everyone!

I have been looking forward to this weekend as Brian and I are hosting a fundraiser to raise money for AARCS today.  If you live in the Calgary area and are free today from 12-2, come out to the Saddledome at the Avison Young Club Entrance. Meet the Calgary Flames, their better halves, their fur babies and meet some adoptable pets! Get your photo taken and receive autographs from the players, raffles with great prizes, Flames dog merchandise, the Tailgate Grill and much more! All proceeds will go to the Alberta Animal Rescue Crew Society.

Before I head out I thought I would share this delicious recipe…it can be served in individual servings or in a large trifle bowl. If serving individuals, just divide up the recipe among small mason jars or small clear glasses. Have a great weekend! :)


(Makes 4-6 Servings)


  • 12 gluten free, regular or homemade gingersnap cookies, crushed into crumbs
  • 1 tablespoon coconut oil or organic butter, melted
  • 1 cup light cream cheese or a dairy free cream cheese alternative
  • 1 cup pure pumpkin puree
  • 1/4 cup coconut sugar or cane sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • coconut whipped topping (1 can full fat coconut, 1-2 tbsp powdered sugar, 1/2 tsp vanilla extract) or 1 tub of cool whip, thawed
  • pecans, walnuts, sprinkles for topping, optional


In a medium bowl, combine ground gingersnap cookies and coconut oil. Place 1/3 of cookie mixture into the bottom of your trifle glass. Gently press crumbs to form an even layer of crust.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, maple syrup and pumpkin pie spice. Beat until well combined and creamy.

For the coconut whipped topping, open the can of coconut milk and scoop the top layer of white, fatty part into a decent sized mixing bowl and discard the coconut water. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.

Use a spatula to fold in half of the whipped topping into the pumpkin mixture. Gently combine until no streaks remain.

To assemble the trifle pipe or spoon a layer of pumpkin cheesecake onto the cookie crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your jar or glasses if doing indiviuals servings.

Store trifle in the refrigerator until ready to serve. If desired, garnish with pecans, walnuts, sprinkles and crumbled gingersnap cookie.


Michelle xo

Banana Oat Muffins

Banana Oat Muffins

Hey guys, finally back and settled in Calgary! The summer flew by but we are really pumped to be here for another 2 seasons! With training camp approaching, the hubby is training like a mad man a few times a day and is constantly scouring the cupboards for food. Since I don’t keep any junk food in my pantry (yes I am an awful wife), I always make sure that I have a ton of healthy snacks on hand: protein shakes, fruit, chopped up veggies and home made protein bars and muffins.

We had our friends over for dinner tonight and these muffins were the perfect treat with our coffee. Also great for breakfast with a shake or a quick snack. Hope you enjoy!


(Makes 12 Servings)


  • 1 1/2 cup spelt flour (can sub for gluten free flour)
  • 3/4 cup rolled oats (I used gluten free)
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/4 cup maple syrup or coconut sugar
  • 1/3 cup coconut oil, melted
  • 1/3 cup almond milk
  • 2 cups mashed ripe banana
  • 1 tsp vanilla
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup of Enjoy Life chocolate chips (optional)


Preheat oven to 350°F.  Prepare a muffin tin with paper liners and set aside.

In a bowl, stir together the spelt flour, oats, cinnamon, baking soda and baking powder.  In another bowl, mix the maple syrup/coconut sugar, melted coconut oil (cooled), eggs, banana, almond milk and vanilla.  Add the dry ingredients to the wet and stir together until combined.  Fold in your choice of addins and divide amongst the 12 muffin cups.  Sprinkle each muffin with a pinch of oats and place in the oven.

Bake for 15-17 minutes until a toothpick comes out clean.  Cool completely before storing.

Nutritional Info:

  • Calories 120
  • Fat 3g
  • Carbohydrate 14g
  • Protein 3g

Banana Oat Muffins


Mich xo