Nutrient Packed Oatmeal

Hi there lovelies!

So I know…I’ve been MIA for a little while now, and I’m sorry. There’s been tons of exciting stuff going on, and very little spare time to update my blog and share deliciously amazing recipes with all of you. You may be asking, “what’s all of this exciting stuff you’re talking about?” Well, we’re in the process of submitting the final manuscript for our cookbook, to be released Spring 2016 by Random House (Yahooo!!!), and needless to say, it’s taken up every spare moment of my life for quite some time. Not to mention also running Kelly’s Bake Shoppe day in day out…

Well I’m back at it, and better than ever. To re-launch my blog, I’d love to share my delicious nutrient packed oatmeal recipe that puts me into superwoman speed when I need to get a ton of stuff done! It nourishes and fuels me for the day ahead. I find that whenever I have this for breakfast, I’m completely satisfied without any snack cravings until lunch, if not longer.

I’ve been making this oatmeal for quite some time now, and recently tried it out on my family while skiing in Whistler, and they loved it!

It’s loaded with chia seeds, flax seeds, hemp seeds, almond butter, fresh fruit, and of course rolled oats (steel cut oats work well too).

oatmeal_nutrient_packed

Here it is….

2 cups filtered water

1 cups rolled oats

½ teaspoon sea salt

¼ cup coconut oil

1 teaspoon cinnamon

2 teaspoons chia seeds

2 teaspoons hemp seeds

2 teaspoons flax seeds

2 tablespoons raw pumpkin seeds

4 tablespoons sweetener of your choice (maple syrup is best!)

2 cups Fresh fruit, sliced and diced (apples, strawberries, bananas work well)

2 heaping tablespoons almond butter

1 cup non-dairy milk (almond, hemp, soy, cashew, rice)

SERVES 2.

Directions

  1. Boil water in a small to medium sized saucepan. Add the salt and rolled oats.
  2. Reduce heat to medium, and cook oats, uncovered for 5-7 minutes.
  3. In the meantime, combine the cinnamon, chia seeds, hemp seeds, flax seeds, pumpkin seeds in a small bowl.
  4. Then, add the coconut oil to the oatmeal, and stir to combine.
  5. Once the oats have finished cooking, remove from heat and set aside.
  6. Portion the oatmeal two serving bowls, and top with the fresh fruit, then the seed mixture, then almond butter.
  7. Finish with maple syrup (or another natural sweetener) and non-dairy milk.
  8. Serve immediately.

I hope you keep this recipe in your back pocket, and share it with all of your friends and family

Much Love,

Erinn

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Summer Time “Spiralized” Zucchini Pasta with Raw Vegan Marinara Sauce

We all enjoy a nice bowl of heart warming pasta. However, usually piping hot, heavy, carbo-loaded pasta is the last thing that you want in the middle of the scorching summer, especially when you’re trying to keep your beach bod in perfect shape! Well, not to worry because this recipe resembles pasta, but guess what, its raw zucchini noodles! I know what you’re thinking…Really Erinn, Zucchini doesn’t even closely resemble pasta, but it DOES! Use your imagination and think outside the box…you’ll be glad you did. You’ll feel satisfied and feel fuller longer than if you would’ve just had a plain old bowl of pasta. And, you’ll keep slimmer too! That’s good news all around don’t you think?

Hopefully you can use it at your next family dinner or Friday Date with your Hunnie. I made this a couple of weeks ago for my Family and they loved it. They’re by no means vegan and they we’re absolutely stuffed at the end of the meal! But, they of course had room for Kelly’s Bake Shoppe Brownies…I mean who wouldn’t?

Here’s the Recipe broken up into sections, you’ll put the Zucchini on the bottom and the Marinara on top finished with the Vegan Parmesan!


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For the Zucchini Pasta

3 Yellow Zucchini

3 Green Zucchini

1 Spiralizer (I use the PADERNO brand)

Cut the ends of the zucchini off and make a 1 inch slice in the top of the zucchini. Make sure you have the right blade in the machine before using it (I used the smallest one) Push one end of the Zucchini into the top of the spiralizer and the other into the “spikes”. It should sit there comfortably. Now spin the lever in a clockwise motion until long zucchini noodles come out of the spiralizer, you’ll be done when you have no more zucchini to spin! 🙂

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Marinara Sauce

3 C Tomatoes (7-8 Medium Roma tomatoes)

1 C Fresh Lemon Juice

4 Tbsp Tamari (gluten free soy-sauce)

4 Tbsp Extra Virgin Olive oil

4 Tbsp Chopped Yellow Onion

6 Cloves of Garlic, Peeled

1 ½ Cup Sun-Dried Tomatoes

1 tsp Sea Salt

In a High Speed Blender, combine all the ingredients and blend until smooth. Salt to taste.

 Vegan Parmesan

1/4 Cup Nutritional Yeast

1 Cup Raw Cashews

2 Cloves of Garlic

2 tsp Salt

In a food processor, pulse the cashews (about 15 pulses). Add the nutritional yeast, salt, and garlic and pulse for an additional 7-10 pulses. It should be completely combined at this point and be ready for dusting on your pasta!

Here you go, a delicious Summer Pasta that won’t increase your waistline!

xo

Erinn

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**Photo Cred: tastespace.wordpress.com

Blueberry Almond Protein Muffins

So the other week I was messing around in my kitchen and was in the mood to bake…muffins in particular, with the hopes of having leftovers in our freezer for tasty snacks throughout the week (which would probably be devoured by Michael in a day…but heck, I had good intentions). So muffin baking I began… and after three attempts, my Blueberry Almond Protein Muffins were born.

They’re a blend of Almond, Sorghum, and Coconut Flour which are all tremendously high in protein and fibre, meaning that they’ll keep you feeling fuller longer. These muffins are a great morning or afternoon snack or any great addition to your lunch or breakfast routine! And…the best part about them is that they’re 100% Gluten Free and Vegan (of course, would you expect anything less?)

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Enough chatting…Introducing….My Blueberry Almond Protein Muffins! .

Here’s what you’ll need!

1 C Almond Flour

½ C Sorghum Flour

½ C tapioca Starch/Arrowroot Starch (either one will work)

¼ C Coconut flour

1 C Sucanat

2 tsp baking powder

½ tsp baking soda

½ tsp xanthan gum

½ tsp sea salt

1 tsp cinnamon

¼ tsp nutmeg

½ C Coconut Oil, Melted

3 Tbsp Flax Meal, with 9 Tbsp of Water (mix in a small bowl and set aside)

½ C Almond Milk (Unsweetened Original)

2 tsp Pure Vanilla

2 C Frozen Organic Wild Blueberries

 

Directions…

Preheat the Oven to 350F

Line a muffin tin with liners.

In a large mixing bowl whisk together all of the dry ingredients.

Add the coconut oil, flax and water, almond milk, vanilla, and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry, and almost looks like a stiffer cake batter or cookie dough like consistency. If the coconut flour is drying out the batter, add another 1-2 tablespoons of almond milk.

Stir in the blueberries by hand with a rubber spatula.

Using a medium size ice cream scoop, dollop the batter into the muffin liners so they’re just past the top of the liner.

Bake for 22-25 minutes in the centre of the oven, until golden brown. Use a sharp knife to test their ‘doneness’. If the knife comes out clean, they’re done!

Makes 12 Muffins

 

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Happy Baking!

Lots of Love,

first-name-best-vectorize

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Our Team. You Amaze Me…

After having back-to-back- to-back crazy holidays (Easter, Mother’s Day, Victoria Day)  at Lettuce Love and Kelly’s Bake Shoppe, I’ve begun to acquire a deeper respect and admiration for our team. Well, I’ve always had such gratitude for everyone who works with us, but  last weekend in particular set me over the edge (in a good way!).

Over Easter Weekend, we broke all previous records at Kelly’s Bake Shoppe and Lettuce Love for the busiest weekend EVER, and the next holiday, Mother’s Day was no different. On Mother’s Day Sunday,  in the midst of a full house at Kelly’s Bake Shoppe, I ran down to Lettuce Love to make sure everything was running smoothly (because I could see on my phone that we were in the middle of having our busiest Sunday EVER at Both locations…”ahhhh!” I thought, “I hope everyone’s O.K!”). I walked in to Lettuce Love, and the place was just hopping. Our customers we’re busy gabbing with friends, drinking mimosas and enjoying blueberry pancakes! “Phewww, was that a relief”, I thought to myself.  At that point, I went back up to Kelly’s to make sure everything was A OK, and guess what? It was. Our girls were buzzing around serving customers, taking orders, and chatting with customers.

But then I just sat in that moment for a minute and thought about where I was and how amazing these two businesses have become that we’ve built from the ground up. Working 14 plus hour days back in the Kindfood days baking, cooking, and trying to figure out what exactly our businesses would blossom into has really paid off…I’ll admit I had a bit of a teary moment,  because I’ve never really taken a step back from “LIFE” to truly understand how quickly we’ve grown our two companies, the impact we’ve had on the planet and people, and how many amazing people want to work with us every day. It was a pretty big ah-ha moment for me….

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Where would we be without the over 25 amazing team members at Lettuce Love Cafe and Kelly’s Bake Shoppe (I know…can you believe our team has grown to be this big?) ? You’re our foundation and the most integral part of our businesses. I’m sending you ALL the warmest THANK YOU from the bottom of my heart. You make our business what it is on a daily basis, and help us take our two businesses to the next level.

Your efforts don’t go unnoticed. You’re the most incredible people I’ve ever had the pleasure of knowing. 

Love,

first-name-best-vectorize

 

 

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We Love Moms at Kelly’s Bake Shoppe! Gluten-free, Vegan, Nut-free, Peanut-free Bakery

Have you been to our beautiful bakery yet? Well if you haven’t stopped by yet… make a point to come in with your Mom (or any other amazing Woman in your life) over Mother’s Day weekend. Treat her to a delicious cupcake, or even one of our delicious Vegan Soft Serve Ice Creams!

We love Mom’s at Kelly’s Bake Shoppe. I mean how could we not, after all we’re a mother-daughter team working together every single day !

Click here for our Mother’s Day Menu! It’s available Thursday to Sunday of Mother’s Day Weekend.

We’ve also extended our Summer hours, Thursday, Friday, and Saturday nights til 9pm!

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We’ll have tons of delicious Mother’s Day inspired goodies over the weekend! Come in bright and early to stock up for Mom, or you can also call us to place your order (905)-333-1400!

Happy Mother’s Day!

xo

You can find Erinn on:

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada

KELLY’S BAKE SHOPPE. DAIRY-FREE, EGG-FREE, PEANUT-FREE, GLUTEN-FREE & VEGAN BAKERY

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I don’t know if all of you know, but I own Kelly’s Bake Shoppe with my beautiful Mother, Kelly Childs. We love what we do, and we’re so excited for the future of Kelly’s Bake Shoppe!   We have exciting … Continue reading

Can Valentine’s Day be Everyday?

Valentine’s Day can be such a wonderful holiday, full of love, romance, red roses, passion and gratitude for your significant other. However, the other 364 days of the year our focus tends to shift. You pay more attention to what you don’t value about your partner—annoying habits, different ways of doing things—than what you actually value, why you actually fell in love with them in the first place. The day after Valentine’s Day can be a rude awakening for how “romance-less” your daily life is– you wake up to your partner snoring, taking forever to get out of bed, and then forgetting to pick up groceries after work.  It’s easy to forget why you first fell in love with them. But does the day after Valentine’s Day have to be a lunch bag let down? Can you still have romance in your everyday life?  Of course you can!  

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Here’s a few great ideas for bringing Valentine’s Day in your everyday life:

Have a 20 minute daily catch up: Make 20 minutes a day to have a face to face conversation with your hunnie (with NO distractions, no children, no t.v, no phone, no computer).  I’ve found this to be very helpful to make sure we’re both on the same page, and working as a team on a daily basis.

Schedule Date Nights: Schedule time for you and your significant other. In our busy world, full of the never ending to-do lists, and day planners, make the time to go out for dinner, and/or have a glass of wine together and just catch up on life. With our busy schedules, Michael and I have started doing this more and more.

Plan to watch a funny movie…and LAUGH: curling up on the couch with a classic comedy is always a great option. Laughing out loud together keeps you seeing the fun side of one another that you fell in love with in the first place.

Plan a vacation: Having something to look forward to is always fun! It can be as simple as planning a weekend away together to a B&B, or as elaborate as a three week long vacation to Bora Bora. Vacations are great for making you unplug from reality, if you can manage to stay away from your distracting electronics…(I’ve struggled myself!) When I come back from a distraction-less vacation, I’m that much more rejuvenated and ready to take on the world.

When I was doing some research about how to keep Valentine’s Day going throughout the year, I came across a great article by Noelle Nelson from Hitched Magazine. She suggests that you should make a list of all those things you value about your hunnie, both big and small. What a great idea! Whether it’s how he makes the coffee on Sunday mornings, or how much he worries about doing the right thing, or wants to cheer you up when you’re blue. Whatever it might be, write it down. Add to the list every day. Let your partner know, in words, how you value them: “I love how conscientious you are in making decisions, how you want to make sure you take everything into account.” This can be a great team-building exercise with your partner to show them how much you value them.

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I hope that this helps you bring Valentine’s Day, love and gratitude in your relationship everyday. Our world needs a little bit more love!

Happy Valentine’s Day!

Much Love,

Erinn xoxo

P.S Happy Valentine’s Day Michael, I love you so much sweetie! 2014’s going to be great for us! xo

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada

 

Happy 1st Birthday Kelly’s Bake Shoppe!

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Happy Birthday today to our bakery, Kelly’s Bake Shoppe!

Our bakery is ONE YEAR old today! It feels like just yesterday we were frantically getting everything ready, hiring our team, designing our chalkboard, hanging lights, and testing the ovens…

I’m so proud to be able to work here every single day. It’s a magical place to be. I mean, come on, how could you not like working with cupcakes every single day. It also doesn’t hurt that I get to work with my Mom (best friend Kelly Childs)…xoxo

Thank you so much for supporting us over the past year at Kelly’s. We couldn’t have done it without you. We love all of you! <3

As a token of our appreciation, come in to Kelly’s Bake Shoppe today for FREE Cupcakes and Cake Pops! We’ll have lots available, but I have sneaky feeling they’re going to go really fast!! Come in early 🙂

xoxo

Erinn.

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RAW Chocolate Pudding!

My RAW Chocolate Pudding!!

Well, yesterday I was seriously craving chocolate…so I decided to make my favourite RAW chocolate pudding! I think I may have a slight obsession with it. It’s so satisfying on so many different levels!! The best part is that it actually has amazing health benefits, tastes great, and it takes less than 5 minutes to make! Last night, Mike and I had it as our evening snack. It was so good, I thought I’d share the recipe with all of you!!!

You might be wondering how you make a raw vegan chocolate pudding. Well, the secret is….avocadoes!!! Yes Avocadoes!!!  Did you know…Avocadoes contain amazingly healthy fats, making them one of the best foods you can eat!?! Many people are scared of the “high fat content” of avocadoes… but the truth is, that the fat in avocadoes is plant based, and therefore your body uses it right away as energy, and doesn’t store it on your body like other saturated fats from animal based foods. They are also a great source of lutein,  an antioxidant which helps protect your eyes, and guard against cancer.  Avocadoes also help fuel you for the whole day, and can also help keep you regular (which is one of the millions of benefits of going vegan, and eating healthy!!). Half an avocado contains 4 grams of fibre, including soluble and insoluble, both of which your body needs to keep the digestive system running smoothly. Plus, soluble fibre slows the breakdown of carbohydrates in your body, helping you feel fuller longer, and stabilizing your blood sugar levels. Avocadoes can also help lower your cholesterol. The last reason to love avocadoes is simple—avocadoes are a healthy way to boost the flavour and texture of your meals, and in this case make this pudding AMAZING!!!

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Another main component of this pudding is RAW chocolate. There’s none of that refined processed stuff in this pudding…. this is the real deal! It’s called Cacao. Cacao is RAW, meaning it hasn’t been heated and refined over 115F. With it being raw, all of the amazing health benefits are preserved!!! One of the main health benefits of cacao is its high concentration of antioxidants (400x the antioxidants of cocoa..crazy right??), which can help in the prevention of cancer and other diseases.  However, the processing (adding new ingredients and mixing them together) of raw cacao seed lowers that naturally high amount of antioxidants to become virtually non-existant. This processed version is what you normally see in grocery store shelves in the form of chocolate bars. If you want the best health benefits of chocolate and the high antioxidant power of cacao beans/powder, then you will want to get it in its natural raw state – nothing added, nothing taken away. Cacao is also loaded with fibre, protein, and tons of trace minerals! This allows your body to maintain a healthy weight, and in most cases, shed extra pounds!! You can purchase cacao at any local health food stores, and some grocery stores.

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Enough talking…HERE it is!!!

Erinn’s RAW Vegan Chocolate Pudding!!

1 Pitted Medjool Date

2 Tbsp sweetener of your choice, I used agave, but Maple syrup or coconut syrup will work just as well! (Wholesome Sweetener’s)

1 ½ Avocadoes, pitted, peeled.

2 1/2  Tbsp Cacao Powder

1 tsp Pure Vanilla Extract (Simply Organic)

2-3 Tbsp Non Dairy Milk, I used almond milk (Almond Breeze)

Put everything in your Vitamix blender, and start on low speed, and blend up to high, until everything is incorporated and mixed thoroughly. About 1 ½ minutes. You may need to use a spatula around the sides of the blender and swish everything around until it’s blended beautifully.

Sprinkle with cacao nibs…they add a delicious CRUNCH!!

Makes 2 generous servings

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There you have it! A satisfying treat that won’t increase your waistline!

Well, I hope you enjoy (and maybe become slightly addicted to) this delicious pudding as much as I do. It’s great for breakfast, lunch, or dinner, and also fares well in kids’ lunches!

Until next time….put your health first!!!

Erinn

xo

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Welcome!

Welcome to my Blog!

I’m an entrepreneur, passionate about health, happiness, and kindness. I’m so looking forward to sharing with you my knowledge and understanding of my world thus far, and I hope you will come along for the ride with me!

I own and operate Kelly’s Bake Shoppe, Kindfood, with my Mom (and my best friend too might I add, Kelly Childs). We have so much fun every day baking delicious cupcakes and serving delicious healthy food that anyone can eat!!

Bon Apetite!

xo

Erinn

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