Tag: Vegetarian

Super Butter Cups

Super Butter Cups

Twice a year, the University of Oregon would have a street fair on campus where food trucks, craft booths, and everything in between would set up on the main road. While booking it to Frisco’s, the food truck that had my favorite pulled chicken sandwich, […]

Pumpkin Spiced Protein Smoothie

Pumpkin Spiced Protein Smoothie

Since I finished the marathon, I’ve gone back to what I know best… Sprint and strength workouts, and it feels SO good! I didn’t realized how much I’ve missed it. There’s just something about hard interval sprinting that running for hours just doesn’t do for […]

End of Summer Fruit Pizza

End of Summer Fruit Pizza

Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of blueberries because he was “craving them.” You guys…He paid $6.99 for one of those little plastic containers of blueberries, which pretty much holds so few that I could shove them all in my mouth at once! When I was basically like, “WTF, Ash?!” he says, “Is that a lot??” You can tell who does the grocery shopping in our house. Point is, enjoy the berries.

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Mini Blueberry Cashew Cheesecakes

Mini Blueberry Cashew Cheesecakes

After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…” You’d be surprised. I’ve made these bad boys for about a dozen people now, asking […]

Whole Wheat Lemon Blueberry Pancakes

Whole Wheat Lemon Blueberry Pancakes

Going out for brunch is the best. Breakfast restaurants always have fresh coffee brewing, delicious mimosas and everything from savory eggs benedict to sweet treats like waffles and pancakes. While I’m always tempted to get the banana bread french toast with a mound of whipped […]

Date Sweetened Ketchup

Date Sweetened Ketchup

I’m Canadian, so it’s pretty much a given in that I LOVE ketchup. When I moved down to Oregon from Saskatchewan, I had so many people say to me, “Wow! You put ketchup on everything!” While that’s a slight exaggeration, it is by far my favorite condiment.

Have you ever looked at the ingredient list on a bottle of store-bought ketchup? High fructose corn syrup, corn syrup, sucralose, sugar, torula yeast, natural flavoring… First of all, what the hell is the difference between high fructose corn syrup and regular corn syrup? Why do they need both? Sucralose, the food industry’s way of stamping “reduced sugar” or “sugar-free” on labels. It’s an artificial sweetener meaning they made it in a lab. Why use artificial sweeteners when there are perfectly good natural ones? Sugar = white refined. Torula yeast. Huh?! Natural Flavoring. Why not make a product that doesn’t need to have flavor added and is packed with delicious flavor from the original ingredients?

When I started to read labels and pay attention to the food I was eating, I was shocked at how little I knew about the ingredients. But…I knew damn well I wasn’t giving up ketchup so I had to find a solution. I sweeten tons of other stuff with dates so figured it might work in ketchup too.

So here you go, a totally natural ketchup with half the sodium and sugar as regular ketchup with ingredients that you know and can pronounce. Plus, it’s just in time for all my ketchup loving Canadians to celebrate with at their Canada Day barbecues!

Let me know how you liked this recipe by leaving me a comment and rating it below!

Homemade Date Sweetened Ketchup

: 2.5 cups
: 5 min
: 30 min
: 35 min
: easy

NUTRITION FACTS: (per 1 tbsp) Calories: 12 Total Fat: 0 Saturated Fat: 0g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Cholesterol: 0mg Sodium: 85mg Potassium: 57mg Total Carbohydrates: 3g Dietary Fiber: 0.5g Sugars: 2.25g Protein: 0.3g

Ingredients
  • 1/2 cup chopped, pitted dates
  • 1 - 6oz can tomato paste
  • 1 - 14oz can diced tomatoes
  • 2 tbsp apple cider vinegar
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp all-spice
Directions
  • Step 1 Add all ingredients to a small saucepan
  • Step 2 Cook on medium heat until it starts bubbling.
  • Step 3 Turn to simmer and cook another 15 minutes, covered.
  • Step 4 Pour mixture into blender and puree until smooth. (Caution: lid can be hot!)
  • Step 5 Pour back into pot and put back on low heat for 10 minutes, covered.
  • Step 6 Store in fridge for up to 3 weeks, or in the freezer for 2 months.

 

  

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Avocado Potato Salad

Avocado Potato Salad

“Mayo-less” potato salad. I did this for a few reasons: Ashton HATES mayonnaise. He’ll eat the hard stems of broccoli, dry salad without dressing, even the cakes I’m recipe-testing, which come out of the oven dense and unrisen. But he won’t eat mayo. To add […]

Vanilla Coconut Cashew Ice Cream

Vanilla Coconut Cashew Ice Cream

So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies. Plus, it’s a […]

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

The whole reason I started this website in the first place is because I LOVE desserts and other comfort foods and refuse to believe that I should have to give them up completely to live a healthy lifestyle. That’s why I started coming up with my own, healthier versions of these recipes. Strawberry Rhubarb Pie is one of those desserts that I refuse to give up. Life is just way too short.

Pie with ice cream is one of my favorite things and warm Strawberry Rhubarb Pie in the summertime with ice cream slowly melting on the side literally can’t be beat.

Don’t be intimidated by having to make your own pie crust. It’s so simple and this dough is super easy to work with. Plus, by making your own at home you’re able to eliminate a lot of unhealthy crap that tends to be in the store-bought crusts.

Using coconut oil instead of butter in the crust makes this pie dairy-free and vegan, and adds a dose of healthy fats to your diet. The filling is refined sugar-free, using coconut sugar and maple syrup to sweeten.

Annnnddddd…. If you want that melty ice cream to go with it but want to stick with the dairy-free/vegan trend, top it with my Vanilla Coconut Cashew Ice Cream.

Leave me a rating below and let me know what you think!

Strawberry Rhubarb Pie

: 8
: 40 min
: 1 hr 30 min
: 2 hr 10 min
: medium

NUTRITION FACTS: (per serving) Calories: 402 Total Fat: 20g Saturated Fat: 17g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 124mg Potassium: 98mg Total Carbohydrate: 52g Dietary Fiber: 6g Sugars: 25g Protein: 5.0g

Ingredients
  • For the crust:
  • 2 cups white whole wheat flour
  • ½ tsp sea salt
  • ⅔ cup coconut oil
  • 8-12 tbsp ice cold water
  • For the filling:
  • 3 cups frozen rhubarb, thawed
  • 3.5 cups frozen strawberries, thawed
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup cornstarch
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ½ tsp ground cinnamon
  • 1 pinch sea salt
  • 1 tsp vanilla extract
Directions
  • Step 1 Preheat oven to 350 degrees F.
  • Step 2 Start by making the crust. In a large bowl, mix the flour and salt together. Add the coconut oil, one spoonful at a time, taking a fork to cut it into the flour mixture. It should still be dry with small chunks of coconut oil when you’re done.
  • Step 3 Next add the ice cold water, 2 tablespoons at a time, gently mixing between each addition. Continue to add cold water until it begins to come together and form a dough.
  • Step 4 Use your hands to gently knead the dough in the bowl and gather any loose bits of flour. Transfer to a well-floured surface and form into a disc.
  • Step 5 Sprinkle flour on the top of the dough and using a rolling pin, roll out in a circle until about ⅛ inch thick.
  • Step 6 Once it’s at the desired thickness, gently drape one end of the dough over your rolling pin and roll it ¾ of the way up, carefully pick it up and unroll it over your pie dish. It’s forgiving so if it cracks, grab a spare piece and patch it up.
  • Step 7 After forming it to your pie dish, cut away the excess overhang and place in the refrigerator (along with excess dough) until ready to pour in the filling.
  • Step 8 To make the filling: Mix all ingredients together in a bowl and then pour into pie crust.
  • Step 9 To make lattice topping, roll out the excess dough into a rectangle and cut into strips. Lay them across the top of your pie filling, weaving them under and over one another. Cut off the excess ends of the strips and take a fork to press down the edges of the pie crust.
  • Step 10 Bake for 75-95 minutes until filling is bubbling and crust is golden brown.
  • Step 11 Allow to cool for at least 15-20 minutes. If you want the juices to thicken, allow to cool more.
  • Step 12 Serve with a generous scoop of my Vanilla Coconut Cashew Ice Cream.

Crust adapted from: Minimalist Baker’s Coconut Oil Pie Crust

 

 

          

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