Category Archives: Dessert

Just Like Family….Dinner

Hey there!

How are you all today?!

Today’s post is about my “just like family” dinner.

My boyfriend’s cousin, Cheryl, and her husband Terry, are so kind to frequently invite us over for dinner.

I am not blood related to them, but I feel just like a part of the family when I go there! Which I love, because all my relatives are out east (Montreal) or out mid-west (Kansas)… and when we go to Cheryl and Terry’s, it’s just like the family dinners I have at home! Lots of laughs and delicious food!

To start, we had:

A lovely salad with beets, tomatoes, goat cheese, pecans, with a balsamic vinaigrette. Really good! Love beets 🙂

For the main dish:

Grilled salmon topped with a fantastic apple mango pear raisin cranberry port relish, snow pea shoots, and toasted sesame seed adorned sushi rice! Mmmm!

Look at that presentation?!? Strategic placement of the plate too is important! (I learned 😉 )

And for dessert:

Decaf Espresso Mousse. The moussiest, most cloud - like mousse ever! So good:) The flavor brought me right back to my favorite childhood indulgence (Sheridan's Frozen Custard Esspresso Shake)! Love coffee flavored desserts!

I love how Cheryl and Terry work together as a team in the kitchen. They both love to cook which transcends in their food because it always looks and tastes absolutely delicious.

Also at dinner were Cheryl and Terry’s kids, the ever so entertaining Brooklyn (15), Wesley (17), and my boyfriend Dan’s parents, the lovely Frank and Di Anne, (who also frequently have us over for amazing just like family dinners and laughs)…

Oh and I can’t forget about the most adorable sous-chef around…

Hey there Latte!!

Speaking of latte,….


And speaking of adorable dogs, my friend Jane and my mom her mom Janis, just adopted this beauty from the shelter:

Say hello to Cecilia!!! (Ceci for short) Can’t wait to meet her in person!!

Have a lovely Wednesday!



Filed under Dessert, Dining Out, Dinner, Salad

Fun With Prunes! (I Promise)

Good morning everyone!!

You get the point…How YOU doin?!? 😉

It’s no secret that I like prunes.

It’s no secret that I LOVE nut butters.

It’s no secret that I haven’t showered in three days.

Oh wait… That was a secret. SHH!

But back to the prunes and nut butters – did you know that they go fabulously together?!

And when I say fabulous. I mean FAB-U-LOUS.

I hope you all like prunes because I have a really easy to make frozen treat for you today. Are you as excited as I am?!?

Yesterday, I had fun with prunes. How about that. Who knew that fun and prunes are a match made in kitchen?!

Prune Nut Butter Freezies


  • Pitted Prunes
  • Any nut or seed butter you like!

Optional Toppings:

  • Cacao nibs
  • Coconut shreds
  • Chocolate sauce (1 tbs melted coconut oil+1 tbs unsweetened cacao powder+liquid stevia)
  • Nuts/Seeds

Procedure: these are so easy!!

  1. Flatten a prune with the back of a spoon. (Or make a little bowl shape with the prune)
  2. Dollop a little nut or seed butter of your choice onto the prune.
  3. Add additional toppings if you like! (get creative!)
  4. Freeze for about an hour. Leave in freezer and enjoy at anytime!

These treats don’t actually freeze per se – but the prune and nut butter get kind of this yummy doughy texture. These are just so simple, but SO good!

For my prune freezie topping variations I did:

  • Sunflower seed butter topped with sunflower seeds.
  • Peanut butter topped with coconut shreds
  • Peanut butter topped with cacao nibs
  • Cashew butter topped with cashews
  • Sunflower seed butter topped with chocolate sauce and coconut shreds
  • Prune bowl topped with peanut butter and a hazelnut

Just go…

Make these!

You won’t regret it!

SEMI OFF TOPIC: (this prune post reminds me of how uncomfortable the feeling of prune-y fingers is after being in water for too long…) You know what I’m sayin’?

Okay back on track!

The making of this sweet treat contributed to the almost emptying of my peanut butter jar….

You do know what that means, right?!?!

Dum da da DUM…OATS IN A JAR!

My favorite! There is nothing better than oats in a jar (breakfast wise)… Scooping out the oats while getting a little of that peanut butter bottom is just divine…

Ha, peanut butter bottom makes me think of a peanut butter booty. (one can dream)

But don’t worry,  I am referring to the peanut butter bottom of the jar.

This morning my oats were:                          Raspberry Oats in a PB Jar

1/8 cup steel cut oats, 1/4 cup rolled oats, 1/2 tbs chia seeds, 1 cup water, 1/4 of a frozen banana, and some raspberries. Cooked the oats on the stove top, whisking constantly. Added the banana and chia seeds. Kept whisking - and finally, added the raspberries. Yum yum in my tum.

eaten with:

This frozen chocolate spoon I made with the left over chocolate from the Prune Freezies! Oh so yummy - chocolate, raspberry, peanut butter - might as well call it heaven (or my belly)!

Now this jar is EM-TEE!

Rest in peanuts peace.

Another empty nut butter jar – wonder if I can empty the rest of my jars before I move out?!? It’s a challenge I’m willing to eat take.

Have a wonderful Wednesday all you beautiful people!

Catch ya later,


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Filed under Breakfast, Dessert, Fun, Gluten Free, Oats, Peanut Butter, Snacks, Sweet Treat, Vegan

Breakfast Chocolate Almond Mousse?!? YES PLEASE! + Non-dairy yogurt face off!

Hey all!

Look at that sunshine blazing through my window!! A lovely morning it is…

As I mentioned in yesterday’s post, yesterday afternoon I went to the lovely market with my boyfriend. I LOVE going to the market! How lucky I feel to live so close! It’s one of my favorite places!

Walking + Picture Taking = Blurry Photo!

I just love all the fresh fruit available- Look at those ginormous grapes!!!

Fighting the temptation to buy all the gourmet chocolates and dessert was difficult, although made easier by our limited pocket cash!

Next time though, I am getting the FRESH pasta they had – Wow did it look amazing! Nothing beats fresh pasta!

We ended up picking up some baby carrots, rosemary, garlic, and a couple filets of fresh lemon ginger marinated white fish (I completely forgot what kind of fish it was) WOOPS!

Oh and we also wanted to get a little “freaky” at the market and pick up a new to us vegetable…

Enter: Purple Potatoes!

They were great! Plus, I learned they are packed with antioxidants due to their rich purple color!

We roasted them with the baby carrots, garlic, rosemary, and a little olive oil! DE-LISH!

The final product:

+ a green salad on the side (with some hummus!)

This was a really delicious dinner. I absolutely loved the idea of going to pick up a few ingredients and using them right away to prepare our meal…It’s great!

Is anyone else a frequent market goer?! What are your favorite market buys?

Now, onto my Chocolate Almond Protein Breakfast Mousse!

The reason I call it a “breakfast mousse” is because it is super filling, healthy, and packed with protein! This really keeps me full for a good while!

I have been enjoying making this deliciously easy mousse the past couple of days.

You see, I LOVE the texture of yogurt. But my lactose intolerance limits the yogurt I can have. My only options are non dairy yogurts. Though I really am not a fan of SOY yogurt at all – It is wayyy to0 sugary and cardboard tasting for my liking!

I recently discovered two new yogurt options though!

Cultured coconut milk yogurt, and cultured almond milk yogurt.

I love both of them. But they both have their pros and cons!

Cultured coconut milk yogurt:


  • Tastes delicious
  • Smooth texture
  • Good source of fiber
  • Great source of magnesium, calcium, and Vitamin B12


  • Added cane sugar
  • VERY thick
  • Not much protein

Cultured almond milk yogurt:


  • Natural sugar from fruit juice concentrate
  • 3 g. protein per serving
  • Taste is good
  • Most authentic to dairy yogurt (in my opinion)
  • Contains probiotics
  • Great source of calcium


  • Lumpy texture
  • Not much fiber compared to coconut milk yogurt
  • Not as much protein as dairy yogurt

In summary, both of these options are great! I prefer the almond milk yogurt though just for the fact that its added sugars are from natural sources and that the texture is more “yogurt” like. I prefer to use these with recipes, like the one you will see below – to add some more protein and nutritional value!

So here it is is folks!


(Soy free, Vegan, Gluten Free, Delicious)


  • ¾ cup plain cultured almond yogurt (cultured coconut yogurt would probably work as well)
  • ¼ cup unsweetened almond milk (or a little more – as needed)
  • ¾ of a scoop of good tasting chocolate protein powder (I used Vega One Chocolate)
  • 1 tbs. smooth almond butter
  • 1 tbs. unsweetened cacao powder


  1. Mix all the ingredients into a bowl. Stirring for a couple of minutes so all the ingredients are well mixed together and smooth!
  2. Enjoy right away, or refrigerate for a couple of hours for a more “mousse-y” texture!

Enjoyed as a snack, breakfast, dessert, and even a frozen treat!

BONUS – You can scoop this mousse into and empty ice cube tray, freeze for a couple of hours, and make it into individual mini frozen mousse bites! SO GOOD!

Click here for a printer friendly version of the recipe!

I have been loving dipping cinnamon apples in this too!!

Hope you have a wonderful and sunny Saturday!

Much love,



Filed under Almond Butter, Breakfast, Chocolate, Coconut, Dessert, Gluten Free, Sweet Treat, Vegan

Oh MY Yummy Homemade Chocolate PB Banana Frozen Treats! Bonus: I get a little poetic…

Hello!! 🙂

How are you today?!?

I’m feeling full of energy!! WOOOOOO

I have an incredible healthy dessert recipe for you all today… it’s seriously amazing. I couldn’t stop eating these! (Thank goodness they’re healthy!)

First though, you’ll have to read about my sour breakfast adventures!

Last night, I just had this light bulb moment.. I thought to myself..”I love Oatmeal, I love lemons…Why not make lemon oatmeal?!?”

Sounds about as sour as it ended up tasting… Lemon and oatmeal just do not go together.. I tried to salvage this recipe by adding alot of maple syrup, but it just didn’t taste right…

My face did one of these after tasting it:

So unfortunately I had to throw out these lemon oats… (Now that I think back on it, lemon and oats just doesn’t sound like a good combination to begin with!)

I decided to make some overnight oats that went along with the theme of the frozen dessert recipe I’m about to post instead!

Chocolate Peanut Butter Banana Overnight Steel Cut AND Rolled Oats

– I think I found the winning combo for overnight oats! Combing rolled and steel cut oats makes the absolute PERFECT consistency (In my humble opinion 😉 )

  • 1/8 cup steel cut oats
  • 1/4 cup rolled oats
  • 1/2 mashed banana
  • 1/4 cup peanut flour
  • 1 tbs unsweetened cacao powder
  • 3/4 cup non-dairy milk

Mix all ingredients into a bowl, cover and refrigerate over night.

In the morning: Garnish with cacao nibs and maple syrup!

Yummidity yum yum!

Click here for a printer friendly version of this recipe!

Along with my oats I had some blackberries! (I rarely eat these, but they are so tasty!)

The other day, I was randomly looking through all my old Word documents… and I found a poem I wrote about food…

Ha, I have no idea when I wrote this! (Probably more recently than I’ll admit), but In my slight embarrassment, I’ll share it with you… It’s kinda appropriate, considering this is a food blog and all!

Here goes: (It’s untitled!)

Earth bound labor on my plate

Sensory explosions on my tongue’s blank slate

The world’s most soulful art

From birth to death, we will take part

From concepts to creations

Cooking for all situations

Beauty to the eye

Food for the soul

These incredible textures

Can I have another bowl?

haha… so there it is… (I think I’m asking for another bowl of oatmeal 🙂 )

I was also feeling adventurous today and decided to make some David’s Tea loose leaf tea again!

Sticking with the banana theme… I went with”snow bunny”

Really good, but I prefer the “alpine punch” from yesterday’s post.


The Afternoon Tea (Cup) Ring – So Cute! I love it…

Mom, Dad… You there?!? My birthday’s in October “wink ;), wink ;)”

The website has so many other cute and original rings…including a coffee lovers ring, if you’re more into coffee!

OKAY NOW IT’S TIME…. Time for the recipe for the

Oh MY Yummy Homemade Chocolate PB Banana Frozen Treats!

Gosh these are SO good and SO easy to make!

All you need is:

for the chocolate:

  • 1 tbs extra virgin coconut oil
  • 1 tbs unsweetened cacao powder
  • sweetener of choice ( I used a little stevia)

for the peanut banana filling

  • 1/4 cup peanut flour****
  • 1/2 mashed ripe banana
  • 1/4 tsp salt

****(I assume peanut butter would work as well) – But peanut flour makes this packed with protein with less fat from peanut butter… get your peanut flour on – so worth it! I use it ALL the darn time!


  1. Mix the coconut oil, cacao powder, and sweetener into a small bowl.
  2. Mix the peanut flour, banana, and salt into another small bowl.
  3. In an ice cube tray, pour a small layer of chocolate into three tray squares (leaving enough to top off the peanut butter filling at the end)
  4. Scoop the peanut butter filing on top of the chocolate, filling the square to the top. (You may have some left over peanut filling- feel free to eat the rest!)
  5. Pour the rest of the chocolate on the peanut butter filling.
  6. Freeze for a couple of hours (Until completely frozen)
  7. To pop treats out of tray, I just stuck a butter knife in one of the edges and they popped right out!

Click here for a printer friendly version of the recipe!

I really couldn’t stop eating these! SO good!!

Here are the approximate nutrition facts per square (provided you use peanut flour and stevia as a sweetener):

  • 94 Calories
  • 5 grams of protein
  • 5.5 grams healthy fats
  • 3 grams fiber
  • 4.5 grams natural sugar

This makes a great pre or post work out snack – and healthy dessert!

Okay so now onto some updates!!

I have fully updated my recipe page! -By clicking on the image of the recipe you will be redirected to the blog post of the recipe. By clicking on the title of the recipe, you will be redirected to a printer friendly version of the recipe!!

ALSO, I now have a Facebook page: Healthy Belly Ellie – Like me on Facebook to get updates on new posts, view photos from my recipes, and get links to all the recipes 🙂

That’s about it for today folks! Thanks for reading!! Let me know if you have any questions about the recipes/ recipe page or my new Facebook page!

Wishing you all a wonderful day!



Filed under Dessert, Fun, Gluten Free, Oats, Peanut Butter, Sweet Treat, Vegan

Short and Sweet… Really sweet.

Good morning all the beautiful people of the world!

It’s a beautiful day here in Vancouver!

Look at that blue sky!

This post will be short and sweet because I gotta run to work.. (bus actually) I’d hate to actually have to run to work… Arriving there all nice and sweaty. Fabulous.

What did my dinner last night and my breakfast this morning have in common?

Absolutely nothing!

Kidding… they were sort of similar in the fact that they could both be placed in the breakfast food category.

Hot apple cinnamon raisin oats with almond butter maple sauce!

Dark chocolate peanut butter smoothie cereal!

Which one was breakfast and which one was dinner you ask?

Well the oatmeal was dinner- would definitely have this for dinner every night! SO delicious!!

And the smoothie/cereal was breakfast – also very freakin’ fabulous!

I hope you all have a wonderful Saturday!


Don’t worry, be happy…

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Filed under Breakfast, Chocolate, Dessert, Peanut Butter, Vegan

Mousse Pudding Party! You’re all invited!

Sorry to disappoint- this is far from a party…But you are invited to make the yummy mousse pudding recipe I posted!

But first, BREAKFAST!

This morning was a two breakfast kind of morning-

My first breakfast:

Didn't quite fill me up!

Peanut Butter Chocolate Smoothie Bowl

  • 1/2 frozen banana
  • 3/4 scoop chocolate protein powder
  • 1 1/2 tbs. peanut flour
  • 1/2 c. canned lite coconut milk
  • 1/2 c. non-dairy milk

All blended together! Topped with puffed rice/flax/quinoa cereal and some granola.

After devouring this delicious smoothie/cereal concoction. My tummy was still grumblinggg! It needed more food.

So for my second breakfast:

Frozen berries, rolled oats, and hemp milk- with almond butter on top!

I ended up microwaving this to de-frost those oh-so frozen berries.

After these two breakfasts, not gonna lie, still a little hungry- but I restrained myself from going back for thirds, didn’t want to over breakfast-ify myself, if you know what I’m sayin’!

Good news!

The boyfriend really liked the dessert!!

What dessert?

This dessert:

Chocolate Hazelnut Pudding Mousse

Tried to make it look "fancy" with the wine glasses!

I was honestly pretty proud of myself- My first attempt at making this pudding mousse turned out pretty great! (Not to toot my own horn or anything)

It tastes great and is pretty healthy too!! Double whammy!

Plus…it’s super easy to make and takes virtually no time!!!! Quadruple whammy!!


  • 1 package lite silken tofu (firm)
  • 30 grams melted dark chocolate bar (melted using the double boiler method)
  • 2 tbs. unsweetened cacao powder
  • 3tbs hazelnut butter
  • 5 tbs lite canned coconut milk
  • 3 tbs maple syrup (you can add more if you like- for me this was the right amount of sweetness but could definitely be sweeter)

Blend all the ingredients together until it’s a smooth texture! Place in bowls and refrigerate for a couple of hours!

Garnish with some shaved chocolate and crushed hazelnuts!

Dessert in wine glasses, wine in wine glasses: Perfect Night!

Since I had some left over coconut milk from making these desserts yesterday – I made a delicious curry sauce which I drenched over roasted butternut squash, kale and quinoa!

Butternut squash, kale, and quinoa curry...So GOOD!

First I baked the butternut squash. I peeled the butternut squash, cut it in half, scooped out the seeds, and cut them up into cubes.

I coated them with 1 tbs. of coconut oil and some salt and pepper – and baked at 350 degrees for 40 minutes or so. Turning the squash a few times in between.

My first time baking butternut squash- I am now obsessed! I bet you some nut butter would be really good as a little saucy topping for these! I'll try that!

While cooking the quinoa, I heated the frozen kale and made the curry sauce.

For the sauce:

  • 1/2 cup lite coconut milk
  • 1/2 cup coconut water
  • 1 tsp curry powder
  • 1 tsp toasted sesame oil
  • 1 tsp garlic powder
  • 1 1/2 tsp of a thickener (like cornstarch) I used arrowroot powder
  • Tobasco sauce (as much as you like!)
  • Salt (to taste)

Heat up all the ingredients into a sauce pan until it’s nice, creamy, and delicious. Top the quinoa, kale, and butternut squash with the saucy sauce!

So happy I have left overs!!!

Speaking of happy – I opened a yogi tea bag the other day with a saying that I didn’t quite agree with:

Does this mean we have to serve other people in order to be happy? What happened to serving yourself first?

I may be completely interpreting this the wrong way, so please enlighten me if you have better ideas of what this means.

Have a happy Wednesday everyone!


Filed under Almond Butter, Breakfast, Chocolate, Coconut, Dessert, Gluten Free, Oats, Peanut Butter, Vegan, Wine

I Can’t Believe it’s Hummus Brownies!

My first intention for these brownies was to make them raw. No cooking involved.

I could just see the title flashing in lights:

“I am not baked. Brownies.” 😉

Unfortunately, this name will have to wait for my next raw brownie non-baking adventure, because these brownies do indeed, involve the oven. These just ended up tasting better after a lil 350 degree oven exposure.

I lied to you a little bit: there isn’t actually hummus in these brownies. (But hey- this just gave me an idea for my next next brownie attempt “I can’t Believe it ACTUALLY is Hummus! Brownies”) – I know you just can’t wait for this one ;)!

These brownies don’t have hummus, but what they do have – is garbanzo bean flour, a.k.a. chickpea flour. You can’t taste the chickpea flour – atleast my roommates and all the other taste testers couldn’t detect the secret ingredient- and the feedback was positive! (brought them to class this morning and made my fellow classmates try them to make sure they were blog recipe approved!)

Compared to a regular brownie, these are FULL of protein and fiber, have no sugar added, and are vegan and gluten-free. Not to mention: Pretty darn tasty if I do say so myself. (The full nutrition stats will be below)

I am not going to lie and say that these are the BEST brownies ever, but for a brownie that is far healthier than a regular brownie, these definitely satisfied my chocolate craving… (If you can’t tell from my previous posts- chocolate makes a daily appearance into my life.)

Enough chitter chatter: Here is the Recipe!

“I Can’t Believe It’s Hummus Brownies”

with a trifecta of coconut butter based frostings/glazes!

Peppermint Frosting, Coconut au Naturale, and Peanut Butter Glaze


  • 1/2 cup pitted dates
  • 1/2 cup pitted prunes
  • 1/2 cup water
  • 1/2 cup almond meal (finely ground skinless almonds)
  • 1/4 cup  coarsely chopped salted cashews
  • 1 cup garbanzo bean flour ( I used Bob’s Red Mill Garbanzo and Fava flour mix)
  • 1/4 cup unsweetened cacao powder
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon


1) Blend dates, prunes and water into the magic bullet until it looks about like the consistency of the picture below. Add more water if necessary.

Don't get too excited grandma - there are prunes in here! (hope you haven't just eaten or are in the process of eating - not the purrtiest picture to feast your eyes on)

2) Mix the rest of the ingredients into a large-ish bowl, then add the prune-date goodness.

3) Use your hands to thoroughly combine alll the ingredients until it is a big blob of brown dough.

Is posting a picture of brown blob of dough a "doughn't" in the blog world?

4) Portion the dough into about ten portions and shape them into a brownie – like shape about half an inch thick. The dough will be sticky- so use extra cacao powder and coat the brownies with a light layer.

5) Bake at 350 degrees F for about 12 minutes – flip them over half way.

6) Remove from heat and dig in! (Don’t burn yourself) –

wait, wait,… before you dig in- Frost them with one, two, or all three of these superr easy glazes.

….. While they were baking I whipped (literally) these up

Coconut Glaze

Put as much coconut butter as you desire – place into a bowl and whip/whisk it with a fork until it becomes a little soft and melty- then spread generously on brownie.

Peppermint Frosting

It’s not a lie folks – spinach makes a reappearance yet again! (For food coloring purposes only- you absolutely CANNOT taste the spinach) – completely optional if the thought of spinach on top of a brownie freaks you out.

Add a few drops (maybe 1/4 tsp or so) of peppermint extract in a bowl with coconut butter, then blend a couple leaves of spinach with a little water, and add to the coconut butter w/ peppermint. Whip it with a spoon!

Peanut Butter Glaze

Peanut Butter and/or Peanut Flour mixed with Coconut Butter!

I couldn’t decided which was my favorite frosting, but if I hadddd to choose, I think the plain old coconut glaze was my favorite with these brownies. Reeling in at a close second would be both the peanut butter and the mint. MMM mmm Yummy!

The heart shaped brownie is for my hot date tonight! - Hope it's boyfriend approved!

Here are the approximate nutrition stats per brownie- this is without the frosting : check out that fiber and protein! Holy smokes!


P.S. *Don’t be turned off by the prunes in this recipe – you won’t even know they’re there!

Am I the only one who likes prunes? Prunes with Peanut Putter Anyone?


(*cricket – silence- cricket*) ………………………………………………………………….

k, back to the serious stuff….






Would you ever try these brownies if I made them for you? Would you consider making them yourself? Would love to hear read your thoughts!



Filed under Chocolate, Coconut, Dessert, Gluten Free, Peanut Butter, Vegan