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

Healthy Ice Cream Sandwiches

Healthy Ice Cream Sandwich

Hey guys! I hope everyone is enjoying their sumer so far!

I haven’t posted a recipe in a little while now as we are finally back home in Ontario after Brian’s hockey season in Calgary. It has been so nice spending some quality time with family and friends. We had a BBQ at our place with all of our friends and I really wanted to make something delish but healthy for dessert. Something that my girls would eat guilt free and that the guys wouldn’t have a clue that they were eating nutritious treats. 😉

This was my first time making any kind of Ice Cream Sandwich and they turned out great! The cookies are Vegan and Gluten Free and you can use any kind of ice cream filling that you’d like.


(Vegan, Gluten Free)


  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free flour (I used brown rice flour)
  • 1 cup gluten-free rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 cup shredded, unsweetened coconut
  • 1/3 cup raisins (optional)
  • 1/2 cup – 3/4 cup of Enjoy Life chocolate chips/Carob chips/Dark chocolate
  • pint of any Vanilla Ice Cream (Coconut Bliss, Almond Dream, Sugar Free, Arctic Zero etc.)
  • coloured sprinkles


Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

In large bowl, whisk sugar, coconut oil, salt, water, and vanilla extract until combined. Stir in gluten-free flour, rolled oats, coconut, baking soda, raisins and chocolate chips until combined.

Using a tablespoon, scoop onto baking sheet, spacing evenly apart and gently press to about 3/4-inch thick.

Bake until lightly golden around the edges, about 10 minutes. Cool on pan for about 10 minutes, then transfer to a cooling rack. Let the cookies cool completely.

To make the ice cream sandwiches you’ll need a pint of vanilla ice cream of your choice. Simply scoop in small amounts onto one upside-down cookie, top with another cookie, and then press down. Add sprinkles or chocolate chips to the sides.

Wrap in plastic wrap and freeze to set is optional if you’re making several for later on. Or make them as you go and serve immediately.

Healthy Ice Cream Sandwich



Mich xo

The Dangers of GMO’s


I’m sure a lot of you have been hearing the terms “GMO” and “Monsanto” lately. Genetically modified organisms (GMO’s) are in many of the foods that we consume. The fact that we don’t have any idea if we are eating them or not is pretty unsettling. Monsanto is the worldwide company that manufactures these food products, and worse off they are protected by the Government. It has been recently banned in Europe, but not yet in North America.

Many are protesting to have GMO food labeling be put into place, as we have a right to know what we are consuming. GMOs are responsible for many negative side effects on the planet and in humans such as cancer, infertility, toxicity in the body…the list goes on.

Here is an informative article on GMO’s and it’s deceptive secrets:

Natural News: The evil of Monsanto and GMOs explained: Bad technology, endless greed and the destruction of humanity

Below is a list of companies that use Monsanto products. Stay informed!




Chocolate Coconut Protein Bars

Chocolate Coconut Protein Bars

There are a a ton of protein bars on the market and the majority of them are loaded with ingredients that I can’t even pronounce. Many are just glorified candy bars to be honest, and I know this from working in the industry for years (I have probably taste tested the majority of what’s out there).

There are a few that you can buy with simple ingredients but all in all it is much better to make your own from scratch. They will be less in calories, sugar and your body will thank you.

I have made a lot of variations of protein bars in my day, but these babies are out of this world. I made them the other night and my husband Brian looked at me and said, “These are the best things you’ve ever made…outrageous”. He crushed all 6 bars by the next morning lol. No baking required and they are super simple!



  • 3 scoops of chocolate or vanilla protein powder
  • 1/2 cup almond milk
  • 2 tbsp almond butter
  • 2 tsp honey
  • 1/2 cup oats
  • 2 tbsp coconut flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup – 3/4 cup of Enjoy Life chocolate chips/Carob chips/Dark chocolate


Mix together the protein powder (I used vanilla), almond milk, honey and almond butter until blended.

Add in the coconut flour, oats and shredded coconut. The consistency should be firm enough to mold into bars…if not add in some more protein powder.

Shape the mixture into 6 bars and set aside.

Melt the chocolate (I used Enjoy Life chocolate chips) in the microwave for about 1 min or 1:30 minutes, or melt in a glass bowl over boiling water.

Coat the tops of each bar with the melted chocolate.

Stick them in the freezer for about 20 minutes or so. Store in the fridge afterwards in an airtight container.

Nutritional Info per bar:

Calories: 137

Fat: 5.7 g

Carbs: 10 g

Protein: 13 g

Chocolate Coconut Protein Bars
Mich xo