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Food Recipe

What Cookbooks Jamie Is Using

My wife has always loved collecting cookbooks. What is even better than her collecting them is she actually uses them on a regular basis. Before my diagnosis, Jamie would often use her cookbooks as a source of inspiration for our meal times. Now, I think she is capable enough to write her own. Even though Jamie is a very gifted cook, she hasn’t stopped purchasing new cookbooks. In fact, since July, the amount of new cookbooks that have been added to her her collection is at 16 (well that’s a little excessive don’t you think?

Here are her TOP 4!

1. The Minimalist Baker – Dana Schultz
2. THUG KITCHEN – (This one has a swear word in the title) – THUG KITCHEN CHEFS
3. THUG KITCHEN – Party Grub
4. Crazy, Sexy Kitchen – Kris Carr

Health Recipe

Vegan Banana Muffins

These are so good we wanted to share them with you.

2 cups gf flour, plus tbsp and 1 tsp of xanthan gum if the gf flour doesn’t have it in it….or 2 cups of pastry flour….
2 tsp baking powder
2 tsp baking soda
pinch of sea salt
2 overripe bananas
1/2 cup avocado oil or grapeseed oil
2/3 cup pure maple syrup
2/3 cup almond milk
2.5 tsp pure vanilla extract
1/2 cup pitted dates(but I used chocolate chips instead, about a cup of them…)
1/4 cup roughly chopped pumpkin seeds plus 3 tbsp for the top of the muffins…

I also sprinkle maple sugar on the muffin tops before they go in the oven.

To make them….whisk dry ingredients together in a bowl….in a separate bowl, whisk together bananas, oil, maple syrup, almond milk, and vanilla. Thoroughly combine the dry and wet ingredients, fold in chocolate chips and seeds, place batter in muffin cups, sprinkle each muffin with pumpkin seeds and maple sugar.

Bake at 400 for 18-25 minutes, really depends on the oven. I just check in on them at 18 minutes and see if they are cooked through.


Vegan Reuben

Reuben sandwiches have been a personal favorite of mine since I was a young child. Across from the Value Village in Langley, there used to be a bistro named Patsy’s Uptown Bistro and they had the ultimate reubens ever! I used to eat it with a New York Seltzer Rootbeer…sheesh, hello 1980’s! This particular reuben isn’t like the ones I ate as a child or like the ones I ate habitually when pregnant with our daughter, but this is the one we have been eating since Sean has radically changed everything about the way he eats. This reueben pairs well with a little extra sauerkraut, a few slices of pickles, and homemade fries….yummy….but don’t forget to some greens to the mix!

Inspired by: Thrive Energy Cookbook.


2 Thick slices sprouted bread (Silver Hills)

Virgin Coconut oil

1 to 2 tbsp Reuben dressing (see below)

1 tsp organic stoneground mustard

¼ cup Daiya cheese, mozzarella style

¼ avocado

4 slices tempeh, or tofu grilled each side for 2-3 minutes

3 large red onion rings (optional)

1/3 cup sauerkraut

1 small handful organic spinach leaves

2 large pickles, quartered, for garnish

How To Play:

Press the bread slices together and lightly spread some virgin coconut oil on the outsides. Cook in panini press (or oiled skillet) on medium high until golden and lightly crisp.

Pull the slices apart. Spread Rueben dressing on the untoasted side of one slice. Arrange the cheese on the other untoasted side of the other slice of bread, covering the entire surface. The heat of the toast will melt the cheese….

Arrange the avocado, tempeh, and onion rings over the Reuben dressing, then top with sauerkraut, baby spinach, and the top slice of bread. Cut the sandwich in half diagonally and serve with pickles.

Reuben Dressing:

½ jar Wildwood Zesty Garlic Aioli (or homemade)

1 tbsp finely chopped chives

1 ½ tsp freshly squeezed lemon juice

1 ½ tsp organic ketchup

1 tsp vegan Worcestershire sauce

½ tsp prepared horseradish

1 tsp agave nectar (I used maple syrup)

Pinch of freshly ground pepper

How To Play:

In a medium bowl, combine all ingredients. Whisk together until smooth and creamy.