Hi, hello, hey! Happy 420! I “celebrated” by making some protein hemp heart cookies but I haven’t quite perfected them yet so unfortunately those will not be debuting today. But I will provide you with TWO pudding recipes that will make your taste buds high.

First up is Chocolate Avocado Pudding.

What You Need In The Kitch:

• 2 ripe avocados
• 2 ripe bananas
• 6 heaping scoops of cacao or cocoa powder
• 1 tsp vanilla extract
• 1 tsp cinnamon

In a food processor or blender, blend together the avocados and bananas until it becomes a nice and smooth mixture. Add in the cacao powder, vanilla, and cinnamon and blend again. Place in fridge and let chill.. if you’re patient enough! Dipping strawberries into this pudding is also extremely yummy!

Next up is Chocolate Banana Chia Pudding.

What You Need In The Kitch:

•  1 1/2 cups coconut milk
• 1/4 cup chia seeds
• 1 tbsp cacao or cocoa powder
• 1 banana, sliced
• 1 tsp cinnamon
• 1-2 packets stevia
• 2 tbsp unsweetened coconut flakes (optional)

In a bowl, mix together all of the ingredients with a whisk until all the lumpy clumpys are gone. Place in the fridge for 1-2 hours until the pudding is thick. I won’t lie sometimes I just straight up eat it after I mix everything. Some of the seeds are still crunchy but I don’t mind, still tastes good to me. But if you want the full effect of this pudding I recommend letting it chill for a couple hours.

I hope this inspires you guys to chuck out the processed puddings you buy in the stores. Those are literally just garbage. Plus come on, these recipes are so easy it’s not even funny! So, no excuses! Oh but you want a pudding you can take to work or school? That’s what tupperware is for ;) With the avocado pudding you are getting in some healthy fat, woo hoo! And chia is just an amazing little seed that is so beneficial to our bodies. I mentioned Joy in the last post and I’m going to mention her again because she has an amazing post on chia that you guys should check out! Click here!

Happy Weekend everyone! Keep it happy and healthy :)

Love From The Kitch,

Kirstie

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If you say no to pizza I don’t think we can be friends. Or we will at least have difficulty being friends. I LOVE PIZZA! And I’m thinking I might even make this again tonight for dinner. You might think making a pizza is time consuming and it takes a lot of work but it really isn’t that bad plus if you’re attempting it with a positive attitude you’re going to have a lot more fun. If you’re strapped for time though or you just really don’t feel like making your own crust you can always pick up a frozen crust at the grocery store just make sure it’s not loaded with crap!

I originally adapted this recipe from my lovely friend Joy over at Joyous Health, check her out she is such an amazing woman and definitely one of my role models. But I’m wanting to also experiment with gluten free flours such as brown rice and buckwheat. Although I’m not completely positive I’m celiac, when I do eat quite an amount of gluten I do see that it affects my skin so I’m trying my hardest to stay on the gfree track but for now spelt flour is what I’m dealing with :) If any of you have made pizza dough with gfree flours please, please, pleaaaase comment below, tweet, or facebook me and let me know!

Also, sadly this is not vegan.. So my goal is to make a perfect gfree and vegan dough for next time! Fingers crossed.

What You Need In The Kitch:

• 1 1/2 cups spelt flour – preferably stone ground organic
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 egg
• 1/4 cup water or coconut milk
• 1/4 cup EVOO

Get your oven hot and ready at 425°.

In a bigger bowl, combine your flour, salt and baking powder. Now in a smaller bowl beat the egg and add in HALF of the oil, as well as either the water or milk. (I used coconut milk, you can also use your choice of dairy free milk) Add the combined wet ingredients to your dry ingredients and mix until you get a nice good ol ball of dough.

Sprinkle flour onto your counter and knead the dough 3-4 times then roll out in to a circle or square, whichever shape you prefer. The picture above was taken before I rolled the dough out. Once you have it rolled out spread the remaining oil onto the dough and top with toppings. I used kale, spinach, roma tomatoes, basil, oregano, rosemary, red onion, and garlic.

This is what it looked like before putting into the oven. I have a pizza stone so that’s what I used to bake it but you can just put it on an ordinary pan as well. It should take about 20 minutes for the pizza to cook.

Voila! Ok, I just realized the pictures don’t even look that much different, haha! Oh well. This is really good to eat topped with nutritional yeast as well. I rolled mine out into a thin crust but it’s ultimately up to you on how thick you want it to be. Wow my mouth is watering blogging about this…

I hope you guys are having a wonderful week! Let me know if you’ve been making any yummy treats or meals in The Kitch! Sharing is caring :)

Just one more quick thing! For my readers who are fitness focused – I challenge you to do a plank a day and either facebook me with your times, tweet me, or comment bellow :) My goal is to get to 5 mins a day!

This was my time today

Planking!

Love From The Kitch,

Kirstie

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HI! Holy, yet again I have not posted in almost a week. Someone come kick my ass. I’ve made a lot of repeat recipes lately actually, like the other day I did the yummy Sweet Potato Curry and have been having that almost repeatedly because of leftovers. It almost tastes better left over because I’m assuming that maybe all the flavour does like a little dance when sitting in the fridge. That’s just my theory though. What do you guys think?

But now I can’t remember what else I’ve been gnawing on. Green smoothies in the morning, that’s for sure! Oh, and lately I’ve been adding in berries so they’re more to the purple side sometimes. Kinda like this..

Go Nucks!

Clearly that glass hasn’t brought us any puck luck on the ice.. Hoping and praying for a big W on Wednesday!! I still believe in my babes :D

Okay so the point of this post is that I’ve been on a muffin baking binge! I just get the urge to make muffins! These banana coconut muffins I’m about to share with you were literally gone within a couple of hours. They are to die for and guess what? They’re vegan! Woo hoo! Go team :)

Pre Oven

What You Need In The Kitch:

• 2 cups spelt flour (brown rice, almond flour, etc if you want completely GF)
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 cup raw sugar
• 1/3 cup EVOO (extra virgin olive oil)
• 4 ripe bananas, mashed
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup coconut flakes
• 1 tbsp ground flax (optional)

Get your oven hot and ready at 350°.

These make 12 medium sized muffins. So you’ll most likely only need one muffin tin.. unless you have a teeny tiny muffin tin. Make sure you line your muffin tin with liners or save paper and use oil to coat your tin. I used liners this time but I think from now on I’m going to go liner free.

Next, mash up your bananas in a bowl. In another bowl mix together sugar and EVOO and then add in the banaynays you just mashed. Now add in coconut milk and vanilla extract and mix together. This is now known as your “wet mixture.”

In ANOTHER bowl mix together all your dry ingredients – flour, baking soda, salt, cinnamon, nutmeg, and coconut flakes. Also if you’re adding in ground flax, do so now :) Okay, okay so now you can add your dry mixture into your wet and mix it all up! Make sure not to over mix though, this may cause the muffins to peak when they are baking. You can also top the muffins with coconut flakes like I did as well if you would like.

Now you are ready to pour the batter into your muffin tin friends! and lick the spatula, spoon, bowl, etc…

Pop in the oven and bake for 20-30 mins :)

Voila!

Okay, so I have yet to perfect equal muffin shapes. But let’s just accept that each of these muffins is unique in shape in their own special way. I wish I had these right now.. I have blueberry ones sitting downstairs but I’m just such a lover of anything banana. Oh and yes, if you would like to substitute blueberries for bananas go right ahead! It works fabulously.

So now that I’ve shared this yummy treat with you all I have to figure out what the F is going on with my RSS feed. I’m so challenged when it comes to this stuff :( Still a newbie!

One other update! I’ve committed to the Tone It Up Bikini Challenge again this year! Woo hoo! This is such a fun way to get in shape and keep motivated. If you have not checked Karena & Katrina out yet you must do so NOW! I heart these girls so much and the community of wonderful ladies.

Here’s my road to abs thus far! I’m getting there!! Get fit or die trying, is kind of how I’ve been feeling lately. I did a great tabata workout this afternoon. Wow I am now in love with tabata! Such an amaze workout in such little time. Never use the excuse you don’t have time, because girlfriend you DO have time!

I’m delivering you all pizza tomorrow! Stay tuned ;)

Love From The Kitch,

Kirstie

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Hi darlings! How is everyone doing? As promised I am posting the apple crisp recipe today, yay! This recipe isn’t gluten free but you can substitute the spelt flour for brown rice or almond flour and I’m sure it would taste just as good. I’m going to try using brown rice flour next time. I had spelt had on hand so that’s what I used.

What You Need In The Kitch:

Filling:

• 4 medium organic apples (I used spartans)
• 2 tsp fresh lemon juice
• 1 tbsp  100% maple syrup
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Topping:

• 1/2 cup spelt flour
• 1/2 cup rolled oats
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/3 coconut sugar
• 1 tsp maple syrup
• 1/3 cup coconut oil (solid)

Preheat oven to 375.

You can choose whether you would like to keep the skin on your apples or not, I chose to keep the skin. Chop up the apples and place in a baking pan. Pour the lemon juice over the apples and add the 1 tsp of maple syrup as well as the spices and vanilla. Mix around to get the apples nice and coated in that yummy goodness.

In a separate bowl combine your choice of flour – spelt, brown rice, almond, etc. So many choices! Okay so combine the flour, coconut sugar, oats and maple syrup. Cut in the coconut oil so that the mixture resembles a crumbly consistency (pictured above).

Now sprinkle this over the apples. Careful not to “taste test” all the topping! I had a hard time trying not to.. After you’ve topped the apples with your crumbly, drizzle with the remaining 1/2 tsp of maple syrup.

Bake for 30-40 mins, until apples are tender!

Serve warm over vanilla coconut ice cream. Dairy free yee yee! Oh and hello, this is VEGAN! Seriously, this is theeeee treats!

Today my mom and I took a drive on the highway out to her physio appointment and it was gorrrrgeous! The sun was shining with barely a cloud in the sky.. I will let you virtually admire my view :)

She also made me pump the gas.. DIVA!

Have a wonderful night babes! XO

Love From The Kitch,

Kirstie

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