Paleo Power Bars


Jenn: Like many people, I have struggled with my weight. I have a extreme sweet tooth and it’s usually my downfall in keeping with a diet. Luckily I have a very fit and health conscious roommate that is helping me with my weight loss goals. As of a few days ago, I am now following the Paleo diet. Basically you try and eat like a cave person. It can feel restrictive at first and to be successful at it, you definitely need to be skilled at planning meals and being creative in the kitchen.

So in celebration of starting my new healthy diet, I thought I would post an easy paleo recipe. The bars are packed with protein, which is helpful in losing weight. The bars also help satisfy my sweet tooth!




Paleo Power Bars
Recipe type: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12

  • ¼ cup honey (raw, unpasteurized)
  • 2 eggs
  • ½ cup each of unsalted pumpkin seeds, unsweetened shredded coconut, unsalted sunflower seeds, sliced almonds
  • 3 tbsp coconut flour
  • ¼ cup mini dark chocolate chips
  • ¼ cup unsweetened dried blueberries

  1. Preheat oven to 350 degrees. Line a 9X9 baking dish with parchment paper.
  2. Beat honey and eggs with a fork in a small bowl. Mix dry ingredients (except chocolate chips and dried blueberries) in a medium bowl.
  3. Mix wet and dry, then put in food processor. Mix on low for about 20 secs.
  4. Transfer mixture to baking dish, press into even layer. Bake for about 17-20 mins till edges are golden brown.
  5. While cooling, sprinkle chocolate chips and dried blueberries evenly.


Key Lime Pie


We first made this pie a few months ago when we had some friends over for dinner. We picked key lime pie as it was our friend, Julia’s favorite kind of pie. The pie turned out so great, we thought we better share it on the blog.


Living on Vancouver Island, we don’t have much access to fresh key limes so for the recipe we used bottled lime juice. The taste of the limes is strong but not overpowering.




This is an awesome pie to enjoy this summer out on the patio.


Key Lime Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12-14

For the crust:
  • 1¼ cup graham cracker crumbs
  • 2 tbsp sugar
  • 5 tbsp unsalted butter, melted

For the filling:
  • 1 (14oz) can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup key lime juice (fresh or bottled juice)

  1. Preheat oven to 350 degrees.
  2. Stir together graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly on bottom and up sides of a 9 inch pie plate. Place in oven for 10 mins. Remove and let cool.
  3. While the crust is baking, whisk together the condensed milk and egg yolks until combined. Add lime juice and whisk for about a minute until mixture slightly thickens.
  4. Pour filling mixture into cooled crust and bake for 15 mins.
  5. Transfer to a cooling rack and allow to cool to room temperature. Then place in fridge for 3 hours to set.


Gluten Free Chocolate Raspberry Bread Pudding


With Alex needing to eat a gluten free diet, there are a few gluten free cookbooks in the house. Jenn found this great book hiding out in the kitchen and decided to try out the gluten free bread pudding recipe.


We couldn’t find the right type of gluten free bread at the grocery store so we ended up going a great local specialty store to find what we needed.


For the eggs, we used some enormous duck eggs provided by our co-worker. Alex swears duck eggs add a better taste to any recipe.


The pudding before baking for 45 mins:


The beautiful after shot:


The raspberries and chocolate chips are a great combination. The bread pudding turned out awesome and we look forward to trying more recipes from the cookbook.


Gluten Free Chocolate Raspberry Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 12

  • 8 slices of gluten free white sandwich bread, cut into ½ inch cubes
  • ¼ cup unsalted butter, melted
  • 2 cups skim milk
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp vanilla
  • ½ cup fresh raspberries
  • ½ cup semisweet chocolate chips

  1. Grease 9 inch baking dish.
  2. Combine bread cubes and melted butter in baking dish, toss to coat.
  3. Whisk together milk, eggs, sugar, and vanilla in medium bowl. Pour mixture over bread cubes. Cover and place in fridge for 2 hours.
  4. Preheat oven to 350 degrees.
  5. Sprinkle raspberries and chocolate chips over bread mixture.
  6. Bake 40-50 mins or until golden brown and center is set. Let stand 10 mins before serving.


Flourless Peanut Butter Oatmeal Cookies


For the last two days, every time Jenn went into the kitchen, Alex’s wife, Alex C, would inquire when the next batch of cookies were going to be made. And not just any cookies, but cookies with peanut butter, oatmeal, and chocolate!

Here’s the happy lady enjoying her cookies!


The best part of this recipe is that there are only seven simple ingredients:


The dough comes together quickly. It is much easier to add the peanut butter when it’s at room temperature (unless you need an arm workout, then use cold peanut butter).


After chilling the dough for 30 mins, measure out 1.5 tablespoons of dough and place on baking sheet.


After 12 mins of baking at 350 degrees, the end result are these delicious little balls of goodness!




Hopefully you enjoy these cookies as much as Alex C did!

Peanut Butter Oatmeal Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16

  • ⅔ cup rolled oats
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 egg
  • 1 cup natural peanut butter
  • 6 tbsp brown sugar
  • ½ cup semi-sweet chocolate chips

  1. In a small bowl, mix together rolled oats, cinnamon, and baking soda and set aside.
  2. In a medium bowl, beat the egg. Then mix in peanut butter and brown sugar and stir to combine.
  3. Add dry ingredients in and mix to combine. Fold in the chocolate chips.
  4. Chill the dough in fridge for 30 mins
  5. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  6. Scoop about 1.5 tbsp of dough and shape into ball. Flatten the dough balls with back of spoon or fork.
  7. Bake cookies for 10-11 mins. If you prefer your cookies a little more on the crispy side, bake them for 12-14 mins.
  8. Allow the cookies to cool for 10 mins on the baking sheet.


Cheesecake with Baileys and Chocolate Chips


We’re back and we have cheesecake! Not just regular plain cheesecake but cheesecake with Baileys and chocolate chips!

For this post, we had a guest baker in the kitchen, our awesome friend and co-worker, Kelsey. She brought along her very energetic and adorable puppy, Chase.


So to start the recipe, the first step is to crush the graham crackers. Kelsey gracefully crushed the graham crackers into smithereens with the end of the knife.


After mixing the crushed crackers with the melted butter, press the crust into the spring foam pan.


After we finished mixing up the batter and getting the cheesecake into the oven, we had to decide what to do for a hour while it baked. It was warm outside so we busted out the doggie pool for Chase.



So after a hour of Chase splashing around in the pool, the cheesecake was done. We left it in the oven for another 30 mins to let it fully set. Normally cheesecakes are smooth on top, but we think the giant crack adds character.




Enjoy the cheesecake and we promise more consistent blog posts will be coming!

Cheesecake with Baileys and Chocolate Chips
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12

  • 12 graham crackers
  • 4 tbsp salted butter, melted
  • 3 8oz cream cheese packages
  • 1½ cup sugar
  • ¾ cup Baileys Irish Cream
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp vanilla
  • ¼ cup flour
  • 1½ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Cut out circle of parchment paper to fit into 9 inch spring foam pan and place in pan.
  2. Place graham crackers in zip-lock bag and crush into small pieces with a rolling pin or a handle of a knife. Mix the crumbs with the melted butter and press the crust into the bottom of the pan. Place the pan onto a baking sheet and set aside.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Next beat in the Baileys, then mix in the eggs, one at a time. Beat in the sour cream, vanilla, and flour until fully mixed.
  4. Stir chocolate chips into the batter and then pour the batter into the pan. Place the cheesecake in the oven on top of the baking sheet.
  5. Bake for 1 hour or until middle of the cheesecake is slightly set. Then turn off oven and leave cheesecake inside for 30 mins. Next remove from oven, let cool to room temperature, then chill in fridge for 2-3 hours before serving.


Peanut Butter Cookies


We’re back and return with a classic; peanut butter cookies! We apologize for the delay in posts but unfortunately life sometimes gets in the way of baking.  Luckily these cookies are quick to put together and disappear just as quick! Its hard to go wrong when peanut butter is involved.




Peanut Butter Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24

  • 2¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup smooth peanut butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine flour, baking soda, and salt in small bowl.
  3. In stand mixer, cream together butter and peanut butter on medium speed until well blended. Add sugar and brown sugar and continue to beat until light and fluffy.
  4. Add egg and beat until combined. Add vanilla and beat again.
  5. With mixer on low speed, slowly add dry ingredients, and mix until fully combined.
  6. Spoon equal tablespoons of dough onto baking sheet. Lightly press down each cookie.
  7. Bake cookies for 15-18 mins or until cookies are lightly golden brown around edge. Let cookies cool on wire rack.


Blueberry Lemon Bars


It’s been so cold and rainy around here lately that Alex and I started craving a summer kind of treat. So we decided to whip up this light and full of blueberries dessert.





So even though it was pouring rain outside, in the kitchen it felt like summer!

Blueberry Lemon Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16

For the crust:
  • 1½ cup graham cracker crumbs
  • 6 tbsp butter, melted
  • ¼ cup sugar

For the filling:
  • 2 large egg yolks
  • 1 (14oz) can of sweetened condensed milk
  • ½ cup fresh lemon juice (about 3 lemons)
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees. Grease a 8x8 baking dish.
  2. In a medium bowl, combine graham crackers, melted butter, and sugar. Press crumb mixture into prepared pan. Bake the crust for 10 mins. Remove from oven and let cool to room temperature.
  3. For the filling, stir together egg yolks and sweetened condensed milk. Add lemon juice and stir until mixture is smooth and starts to thicken. Fold in blueberries.
  4. Pour filling evenly over cooled crust. Bake for 20 mins or until filling is set.
  5. Cool to room temperature and chill in fridge for a hour before serving.


Gluten Free Banana Bread

GFBB (5)

Jenn: Growing up, some of my fondest memories were being in the kitchen with my nana, helping her bake something sweet. One of my favorite things she used to make was banana bread. We used to always enjoy the bread fresh out of the oven with butter and a cup of tea.

GFBB (2)

I changed the flour in the recipe from all purpose, that my nana used, to gluten free so that Alex would be able to enjoy the bread as well. Made with either type of the flour, the bread turns out moist, light, and super yummy!

GFBB (4)

GFBB (1)

GFBB (3)

4.0 from 1 reviews
Gluten Free Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups gluten free flour mix
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 tbsp milk
  • ½ cup semisweet chocolate chips
  • 1½ cup ripe bananas, about 3 bananas


  1. Preheat oven to 350 degrees
  2. Cream together butter and sugar with electric mixer, then add eggs.
  3. In small bowl, whisk together flour, salt, and baking soda.
  4. Add dry ingredients to butter mixture, alternating with milk.
  5. Stir in chocolate chips and ripe bananas.
  6. Pour batter into greased bread pan and bake for 40-45 mins.
  7. Bread is done when knife inserted in center comes out clean.

For the gluten free flour mix we used the brand Cloud 9, purchased at Costco.


Garlic Hummus


Alex’s wife, Alex C makes really really good hummus. She was whipping some up this morning and we thought this recipe definitely needed to be on the blog.  It’s a simple recipe that goes great with so many things. We enjoyed ours with crackers, sun dried tomatoes, and buffalo sausage.







Garlic Hummus
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4

  • 1 15oz can of chickpeas
  • Juice of one large lemon
  • 2 garlic cloves
  • ¼ cup olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp cayenne pepper


  1. Blend all ingredients together in food processor or blender.
  2. If after mixing ingredients, the hummus is too thick, add additional olive oil and/or lemon juice.


Cinnamon Roll Cake

For the last two days, it has been snowing non-stop here in Nanaimo. The roads are icy and full of snow, making it hard to go anywhere. So Alex and I decided to make a perfect recipe for a stuck at home snowy day.


Although the recipe has many steps, it comes together quite easily.













After Alex’s wife tried a piece, she declared “I feel like I’m in a warm blanket of cinnamon”. We think that sums up just how yummy this cake is!

Cinnamon Roll Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8

For the dough:
  • ¾ cup cottage cheese
  • ⅓ cup sugar
  • ⅓ cup buttermilk
  • 4 tbsp unsalted butter, melted
  • 1½ tsp vanilla
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the filling:
  • 2 tbsp unsalted butter, melted
  • 1 cup brown sugar
  • 1¼ tsp cinnamon
  • 1 tsp ground allspice
  • ¼ tsp ground cloves

For the icing:
  • 2 cups icing sugar
  • 4 tbsp milk


  1. Preheat oven to 400 degrees. Butter 10 inch bundt pan.
  2. In the bowl of a food processor, add cottage cheese, sugar, buttermilk, melted butter, and vanilla. Process until smooth. Add in flour, baking powder, baking soda, and salt. Pulse 8-10 times or until dough starts to pull towards the center and sticks together.
  3. Turn dough onto a lightly floured surface and knead gently, folding the dough over and pushing away from yourself 4-5 times.
  4. With a rolling pin, roll the dough out to make a 12 by 15 inch rectangle.
  5. Brush the rolled out dough with 2 tbsp melted butter.
  6. In a small bowl, whisk together brown sugar, cinnamon, allspice, and cloves. Sprinkle mixture over dough, leaving a ½ inch border around all edges.
  7. Starting on the long end of the dough, roll the dough up, in a jelly roll style. Cut off small part of each end where it is just dough without sugar filling. Cut the roll into pieces.
  8. Set the first layer of cut rolls on the bottom of the bundt pan. Place the second layer against the outside walls of the pan.
  9. Bake the cake for 18-20 mins or until golden brown and firm to the touch. Transfer the cake to a large plate.
  10. While the cake is cooling, prepare the glaze. Whisk together the icing sugar and milk. Drizzle the glaze over the cake and allow 15 mins for it to set.