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

Posted on August 13, 2014 by erinn

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!

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! 🙂

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!

Erinn

**Photo Cred: tastespace.wordpress.com

Blueberry Almond Protein Muffins

Posted on June 27, 2014 by erinn

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?)

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

Happy Baking!

Lots of Love,

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

Posted on April 11, 2014 by erinn

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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 →

Happy Anniversary! xo

Posted on December 2, 2013 by erinn

Dear Michael,

HAPPY 8^th ANNIVERSARY HUNNIE!!

I can still remember when you first asked me to be your girlfriend, eight years ago today in the freezing cold at the Unionville Christmas Festival. We were just little high school kids…just 15 at the time. We’ve grown up together and experienced so many wonderful things together. I’m so proud of everything we’ve done and all we’ve accomplished.

I feel so blessed to have such a strong relationship with you…solely based on our friendship and respect for each other. I am so grateful to be able to work with you every day, and come home with you every night. 🙂

I love you so much.

Happy 8^th Anniversary.

Erinn.

Happy 50th Birthday Ken!

Posted on November 27, 2013 by erinn

Happy 50^th Birthday Ken!

Well, in case you didn’t already know, Ken is my amazing Step Dad. He’s such a generous, patient, passionate and kind soul. I feel so blessed to be able to work with him on a daily basis, and learn as much as I have from him. He’s an endless wealth of knowledge in so many different aspects of life. I admire his business sense, and all the things he’s accomplished. Ken has been his own boss for his entire life, and he’s been able to help me to grow so much as a leader at Kindfood and Kelly’s Bake Shoppe. He’s always coming up with new ideas and wants to build our businesses bigger, better, and stronger than what they are, and even though it can be scary sometimes, I absolutely admire his tenacity.

I am so grateful that my Mom and Ken found each other. They really are a great team, and they both do such a wonderful job of balancing each other out. They’ve definitely found their match.

Here’s to Ken!! Thank you Ken for everything you have done and continue to do for me. You are such a wonderful person.

Happy 50th Birthday!!!

Xoxo

Love,

Erinn

Gluten-Free & Vegan Food Adventures in Ottawa!

Posted on August 30, 2013 by erinn

So I thought I’d share my latest adventure! Michael and I went to Ottawa this past weekend to explore this beautiful city, eat some great vegan food, and maybe, just maybe, go white water rafting down the Ottawa River!

We arrived at the Arc The Hotel in Downtown Ottawa. It was lovely. It is a boutique style hotel located just steps to Parliament Hill. We settled into our room and then we were off for dinner!

We’d heard amazing things amount about ZenKitchen (a completely vegan restaurant) so we thought we’d try it out. Well needless to say we didn’t leave disappointed! It was fantastic. They use local and organic ingredients whenever possible. We had the polenta fries and the bruschetta to start! OMG. They were devoured within minutes! Perfectly cooked and what a sauce to dip the ‘fries’ in….chipotle sauce. YUM!

We then had the Ravioli (gluten free too), and the Raw Burrito (GF too) for dinner. The flavours in those two dishes were absolutely incredible. An added bonus was that almost everything on their menu could be made gluten free (a great option for those of us a little sensitive to gluten…me! And for those wishing to abstain). We enjoyed ourselves so much, we ate here every night we were in Ottawa! I can’t believe it!

The next day was spent exploring Ottawa. We took a short drive to the Ottawa Farmers Market, which we found out is one of the largest local farmers markets in all of North America! We were absolutely blown away by the sheer size of it and the organic and local produce available in this market. Here’s what I had for lunch!! Baked Sweet potato with a homemade quinoa salad…Mmm…

We then took a stroll up to Parliament Hill and the Byward Market! It was great seeing so many local vendors with such support from the local community. After a long day of exploring we found a local health food store called Herb & Spice to stock up on healthy vegan snacks for our hotel room!

On our final day we took the plunge and went white water rafting. OMG it was ridiculously fun! We drove about 1 hour outside of Ottawa and arrived at RiverRun Rafting. The guides were fantastic. They explained everything so well and we felt completely safe and ready to run the rapids! Michael was a seasoned pro at this so it was more me that needed my nerves calmed :). So off we went for about 4-5 hours on the whitewater of Ottawa! We actually ended up going cliff jumping afterward (ahhh!! So scary) and swimming down the river (yes…in the rapids!!!) as well! Talk about doing one thing EVERY day to scare you! I DID IT!!

When we arrived back to base camp and our car, we were absolutely exhausted (and also completely exhilarated!). We then drove home…taking power nap shifts all along the way 🙂 !

It was a great trip, mostly because I was able to spend some quality time with my hunnie, eat some great food, and conquer my fears on the water!

Love,

Erinn

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