Eggceptional Breakfast Skillet

August 1, 2016

Eggceptional breakfast skillet

If you asked what my favourite meal of the day is I would have to say is breakfast. It may be because I love eggs and other typical breakfast foods or maybe its that I almost always wake up famished and ready to eat. Well now that I think of it, I did have this for lunch yesterday so maybe I’m just obsessed with breakfast!

Gluten Free Waffles

August 1, 2016


Mmmm waffles!

Eating gluten free, dairy free, and refined sugar free has made a world of a difference to my health. It’s lowered inflammation, helped me heal my gut by eliminating irritants, gotten rid of my brain fog and so much more. I have to say, these are the three best choices I’ve made for my health.

However, for a while there I thought getting ride of these foods meant giving up on a lot of tasty treats, like waffles! I had tried a range of different gluten free waffle recipes and always walked away feeling like they were “okay” – never quite leaving with an “oh man, I have to make these again!” feeling. One Sunday morning, Josh and I stumbled upon a recipe that we were inspired to adapt to our own and came across these delicious, crispy waffles! Mmmm.

We’ve tried this recipe a few times now and are in love! What a great treat. We love to grind our organic brown rice flour fresh so it’s the best quality possible. We love the addition of potato starch because it feeds your gut bacteria, helping to keep it healthy and strong.

Have fun with the toppings. If you have raw cacao nibs they are amazing sprinkled into the batter once it’s been poured into the waffle iron – it’s like a healthy “chocolate chip”!

This recipe makes about 8 waffles. If you have any extra, they make amazing left overs just pop them in the toaster.

We hope you enjoy them as much as we do!



1 cup organic brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tsp baking powder
1/2 tsp salt
1/2 – 1 tsp of cinnamon (to taste)
1/2 tsp vanilla extract
Coconut “buttermilk”: 1 can coconut milk mixed with 1 tbsp + 1 tsp apple cider vinegar
1/4 cup coconut oil
1 tbsp maple syrup
2 eggs

Optional: Cacao Nibs: to sprinkle in mix when poured in waffle iron

Toppings: Any fresh or (defrosted) frozen fruit/berries, maple syrup, shredded coconut, what ever you’d like!


  1. Heat waffle iron while preparing ingredients
  2. Mix together “buttermilk” substitute: mix the can of coconut milk with the apple cider vinegar and set to the side.
  3. We like to freshly grind a cup of brown rice for our brown rice flour. Mix together flour, starches, baking powder, salt, and cinnamon.
  4. Melt coconut oil.
  5. Mix oil, “buttermilk”, vanilla, maple syrup and eggs into the wet ingredients.
  6. Poor into waffle iron. Optional, sprinkle with cacao nibs. Cook until waffle iron light turns off.
  7. Have fun with toppings and enjoy!


Inspired by and adapted from: http://www.food.com/recipe/gluten-free-waffles-54529

Peach Crisp

July 29, 2016

Waking Health Peach Crisp 2

We love peaches! Lauren’s Grandparents own a fruit farm in Saint Cathrines, Ontrario where they grow a lot of fresh and delicious fruit including peaches! That is where Lauren’s love for peaches started. For me I remember when I was young my mom getting baskets of fresh peaches during summer and I would be a peach eating machine, they were always so fresh, sweet and delicious. Peaches are one of the many reasons we love the summertime.

Have a nice dessert once in a while is a nice treat for us but so many of the recipes out there call for too many refined ingredients. We wanted to use as many natural products as possible and we think the result is darn delicious! We hope you love this as much as we do!


9 Peaches
1 tbsp Coconut Oil
2 tbsp Maple Syrup
1/2 tsp Cinnamon
2 cups Rolled Oats
1/4 cup Maple Syrup
1/4 cup Sunflower Seeds
1/3 Cup Coconut Oil
1/2 tsp Cinnamon


1. Use a 8 by 8 Baking Dish and rub the 1 tbsp of Coconut oil onto the bottom and edges to help prevent sticking
2. Wash your peaches, remove the pits and cut into slices
3. Put the peach slices in a bowl and mix with the maple syrup and cinnamon. Once mixed place into the baking dish.
4. For the crust use the same bowl and place all of the crust ingredients in. It is best if the coconut oil is still in its thick state.
5. Once the crust ingredients are mixed spread a layer over the top of the peaches.
6. Turn your oven onto Bake 350F
7. Bake for 1 hour
8. Enjoy!!

Waking Health Peach Crisp

Cheesy Kale Chips

March 1, 2016

Cheesy Kale Chips

I am a huge fan of this recipe. Not only are these kale chips delicious but wow do I ever love snacking and this recipe lets me chow down on handfuls of guilt free, crunchy, nutritious veggie snacks. I am one happy camper for the (hopefully) few days that these last in the house. I always warn Josh – get in here while you can because I will eat them all.

The trick to kale chips that stay crunchy is a dehydrator or cooking them in the oven on the lowest heat possible for a long time! I used a dehydrator set at 105 for 12 hours (worth the wait, I promise!). If you don’t have one, you can set your oven around 105-125 but maybe check them a little early because the temperature may vary.

The ‘cheesy’ flavour comes from nutritional yeast, a pretty magical food in my books. Nutritional yeast is high in B vitamins, high in fiber, a source of chromium (helps control blood sugar) and high in protein. It is actually a complete protein (has all of the essential amino acids), and 2 tbsp contains 8 grams of protein! This makes it an amazing source of vegetarian protein.

This recipe is packed full of nutritious goodness. It is high is fiber, a good source of protein, high in vitamin K, C, A, and Bs. It’s a great source of antioxidants and is also anti-inflammatory.

I hope you love it as much as I do!




2 small bunches of kale (or one large)
1 cup cashews
1 orange pepper
1/2 cup nutritional yeast
2 tbsp lemon juice
1 tbsp tamari
1 tsp turmeric
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp salt
1/2 cup water


1. Soak the cashews in filtered water for a minimum of one hour. Then drain and rinse the cashews
2. Chop the orange pepper. Place in the food processor with cashews, nutritional yeast, lemon juice, spices and water. (Everything except the kale). Blend until smooth
3. Ripe the kale leaves up into smaller “chip” size pieces
4. Put the kale in a large bowl and toss with the sauce. The kale should be nicely coated
5. Spread out on dehydrator sheets (no stick sheets or parchment paper)
6. Dehydrate for 12 hours on 105 until crunchy. Alternative: use a low oven setting 105-125.


Hearty Butternut Squash Soup

February 9, 2016

Squash lentil soup

We thought spring was here but we woke up this morning to everything covered in ice and snow. I’m not the biggest fan of the cold but it is very beautiful right now plus this cold weather means we can keep eating soups!

This is one hearty, healing soup! It is full of a variety of vegetables, delicious squash, and lentils for protein! It is a great complete meal. So much goodness in here. I personally like the taste better when made with chicken stock but vegetable stock is great too if you want to make this vegetarian.

My favourite part about this soup is when I make it, I know I am set for lunches for a week! Meal prep all taken care of! Cut the recipe in half if you just want a few meals.

This soup is a staple in our kitchen throughout the winter. We hope you enjoy it too!

Lauren xo


*Cut in half if you want a smaller soup. This will last you the week!

1 large butternut squash
1 sweet potato
1/2 large onion
2 leeks
3 carrots (2 if large)
2 celery stalks
2 small apples
4 cups (1 box) chicken or vegetable stock
4 tsp tumeric
3 cloves garlic
1 cup red lentils
1 tsp kelp powder (optional)
1 tsp pepper
3/4 tsp salt
1-2 tbsp coconut oil
4+ cups of water


  1. Preheat the oven to 375 convection bake. Peel the butternut squash and sweet potato.
  2. Carefully cut the butternut squash in half. Scoop out the seeds. Chop into cubes. Chop the sweet potato into cubes too.
  3. Melt coconut oil and toss with butternut squash and sweet potato. Cook for 45 minutes or until you can easily pierce with a fork.
  4. Chop all the vegetables and the garlic. Begin by sauteing the onions and garlic with a little bit of coconut oil until onions begin to go translucent.
  5. Toss in all of the remaining vegetables (leeks, carrots, celery), apples, turmeric, salt and pepper. Add vegetable stock. Bring to a boil. Then reduce to simmer for 15 minutes.
  6. After 15 minutes, add another cup of water and the lentils. Cook for 20 minutes until the lentils are soft.
  7. Most of the water will be soaked up by the lentils at this point. Blend with immersion blender or Vitamix. Adding water as needed. It is easier to blend this base first and then blend again with the squash.
  8. Add the cooked butternut squash and sweet potato. Add the optional kelp powder. Blend together with the base soup using immersion blender or Vitamix. Continue to add as much water as needed until you get your desired thickness. This will probably take at least 4 cups, maybe more.
  9. Enjoy!

Creamy Cashew Artichoke Spinach Dip

February 7, 2016

Creamy Cashew Artichoke Spinach Dip

This is another recipe we have made for superbowl festivities but it is also great for get togethers and a tasty snack! Use your favourite healthy crackers or chips to dip in and enjoy. This is a really nice option for people who do not do well with dairy yet want a dip that is creamy and delicious.

This is a easy recipe to make you just need to make sure you soak the cashews before for at least 1 hour.

For the artichokes you can either use fresh artichokes or you can use artichokes from a jar. If you would like to use fresh artichokes I would recommend boiling them for 35-40 minutes, allowing them to cool then scraping out the edible part. This is a good video guide 


1 cup Soaked Cashews
1/4 cup Nutritional Yeast
2 tbsp Lemon Juice
1/4 cup Filtered Water
3/4 cup Artichokes
2 cups Spinach
2 cloves of Garlic
1/4 tsp Salt
Pepper to taste


1. Soak you cashews for an hour. While this is happening cook your raw artichoke if using a fresh one
2. Once the artichoke is done scrape out the edible part into a measuring cup
3. Add the soaked cashews, nutritional yeast, lemon juice, filtered water, garlic, salt, pepper to a food processor. Mix until it is smooth
4. Heat up water until steaming. Place the spinach in a steamer and steam for 2 minutes
5. Add the artichoke and spinach to food processor and pulse until mixed
6. Enjoy!

Creamy Cashew Artichoke Spinach dip