Gluten Free Breakfast Cookies

I’ve never been much of a rule follower. In fact, I’ve been known to do something just because I was told not to. So when mulling over the idea of cookies for breakfast, it didn’t take much for me to be all-in.

But these cookies aren’t your average “convenience” breakfast cookie. They aren’t overly sweet and devoid of nutrients – no – these breakfast cookies are next level thanks to their backbone ingredient: chickpeas.

Chickpeas are high in fiber, making these cookies a satiating morning bite. Chickpeas are also high in protein, iron, and zinc. Coconut sugar is lower on the glycemic index than refined sugar, plus there is just the right amount to bring a slight sweetness. The spices pack this cookie with some flavour, and the apple chips and pumpkin seeds add hearty texture.


The other ingredients give these cookies a warm spice that compliments the chickpeas really well. The turmeric and cinnamon both add an anti-inflammatory boost. The nutmeg and ginger are digestion supportive. And of course, in combination, they just taste really dang good.



This recipe is gluten free and vegan, and makes approximately 10 cookies.


  • 1 can of chickpeas, drained and rinsed (15 oz)
  • 1/2 cup brown rice flour
  • 3 TBSP extra virgin olive oil
  • 1/2 cup coconut sugar
  • 1 TBSP vanilla
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  • 3/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1 cup apple chips
  • 1/3 cup raw pumpkin seeds


Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend the chickpeas until almost completely smooth. Add remaining ingredients except the apple chips and pumpkin seeds and blend in the food processor on low until well incorporated. Then add in the apple chips and raw pumpkin seeds last, and mix in with a spoon.

Spoon out the cookies onto the parchment in about a golf ball sized scoop and flatten into cookie shape. This should leave you with about 10 cookies. Bake in the oven at 350 for 35-40 minutes. They are done when they are slightly browned and relatively firm on the bottoms.


Note that this recipe uses apple chips, not dehydrated apple. You could always try dehydrated apple – but some store bought versions are quite fluffy (almost marshmallow-ey) in texture and I’m not sure how they would hold up in this cookie. But if you feel like experimenting, give it a try!

If you’re not into pumpkin seeds, you can always try substituting in your favourite nut or seed. Same goes with the apple chips – try your favourite dried fruit if something else tickles your fancy.

These cookies are so soft, textured, and hearty. They make a great snack on the go, or a delectable bite to have with your morning coffee. Enjoy cookies in the AM guilt free!

I hope you enjoy these tasty gems!

Black Bean “Meatballs”

I am going to remember this recipe forever. Why? Because it’s the very last recipe I will have made with my beloved food processor! Well, at least for a little while.

I promised to create one more recipe before I start my travels for the next few months. I wanted to do it for you, but I also wanted to do it for me. The kitchen will always be my place of peace – and even though now my tools will be extremely basic and my kitchen outside, I promise to still bring you some goodies along the way.

That aside, lets get back to the recipe. I think you guys are really going to like this. It has all of the heartiness of a mouthful of meatball on a totally plant-based level. They are also just moist enough – not enough to be gummy in the center, but still the absolute opposite of dry.

The flavor is there but it’s also mild, making it a great addition to any kind of pasta – or not. I tried a batch of these on crunchy romaine lettuce with some dressing and I loved them just the same. I hope you do too.


This recipe is vegan and gluten free


  • 1 can of black beans, drained and rinsed
  • 1 tsp chia seeds
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, finely diced
  • 3 tbsp tomato sauce
  • 1/8th tsp oregano
  • 1/2 tsp extra virgin olive oil


In a small fry pan saute the onion and garlic in olive oil on medium until translucent. You’ll want to do this prep work far enough ahead of time to let it cool before you go ahead with the rest of the recipe – at least 30 minutes.

Preheat your oven to 375. Once the onion and garlic have cooled, add those and all remaining ingredients to a food processor. Set on medium and mix until half smooth/half still chunky so that you can have some texture in your meatballs.

On a parchment lined baking tray form golf-ball sized balls with the black bean mixture. Bake in the oven for 30 minutes. After 30 minutes remove from the oven and allow to cool for a minute or two.

Serve up with whatever you enjoy – I chose zoodles and a garlic tomato sauce.


Pro tip: Eating these with pasta and tomato sauce? Simply use the tomato sauce as both an ingredient in the meat balls and a sauce for your dish!

They are mild in flavour, wild in texture, and overall enjoyable. They are also super versatile in terms of combining them with other ingredients to make a meal. But if you’re dying to get your tastebuds tingling, you could sub hot sauce for some of the tomato sauce, or add red pepper flakes into the mix.


As for my food processor, my sister is going to be “looking after it” while I’m away. I hope she gets some use out of it over the next couple of months. I hope that it somehow inspires her to make something new, or sparks some kind of creativity in the kitchen for her. If she feels like following a recipe, I do have one in mind…

This is a recipe I am dying to see you guys make, so when you do don’t forget to share with me on Instagram! I’m really active on there and I love connecting with you.

Chat soon!


Cranberry Tahini Cookies

Like any foodie, I get obsessed with certain ingredients – one at a time – and use them until I just can’t. take it. anymore!

Well welcome to my life and all aboard the tahini train. Tahini on salads, Tahini on toast, and now, TAHINI COOKIES. These are amazing by the way.

My partner (and unofficial recipe critiquer) downed a couple cookies and exclaimed that these ‘peanut butter’ cookies were delicious! It’s not peanut butter, I told him, it’s tahini. “What’s tahini?” he said. Don’t worry, I filled him in all about this sesame seed butter awesomeness.

Apparently reminiscent of oatmeal peanut butter cookies, these cookies combine tahini, coconut chips, and cranberries for a heartier, chewier version.

And like all my other recipes, these are easy. YES. If I can make these, you can too. Especially if you utilize my secret ingredient: Prairie Naturals Coconut Chips – the one with cranberries, nuts, & seeds.

No this isn’t a paid promotion… Yes, a girl can dream.


Those of you who have been here for a while (love you OGs) know that I don’t suggest or promote anything that I don’t absolutely love. These coconut chips are definitely loved! I usually eat the bag as a snack or as a smoothie bowl topper, but I wanted to throw caution to the wind and get creative.

Don’t worry: if you can’t find this bag of goodies, I’ll include an alternative so you can still make these cookies! You won’t be left behind.

Okay get ready. These cookies are gluten free, vegan, and oh so satisfying!


  • 1 cup gluten free oats
  • 2 tbsp non-dairy milk
  • 3/4 cup tahini
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt (preferably Himalayan or sea salt)

+ 1 package of Prairie Naturals Coconut Chips with Cranberries OR 1/4 cup dried cranberries and 1 cup coconut chips.


Line a cookie sheet with parchment paper and preheat the oven to 350.

Mix together the tahini, sugar, vanilla, salt, and cinnamon. Once well combined, add Prarie naturals coconut chips with cranberries, oats, and non-dairy milk. Lastly, add the baking soda and apple cider vinegar. Mix well.

I made six jumbo cookies with this recipe, but you could also make 12 smaller ones.

Let them cook in the oven 10-12 minutes, remove and place on a cooling rack.

Once cooled, enjoy!

Recipe adapted from Rise Shine Cook


I love the texture of these cookies. They are soft, nutty, and textured. They are also the kind of cookies that go perfect with a tall glass of nut milk, some hot tea, or if you’re feeling festive like me, some homemade egg nog.

Believe it or not, I have never gone out of my way to make and bring holiday treats for Christmas festivities, but I’m just feelin’ it this year! These cookies are going to go along great with my Sugar(less) Cookie Bites .


What goodies are you bringing to your holiday parties?

See you next time!

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Date & Honey Sweetened Banana Muffins 

Banana muffins really need no introduction – I mean, who doesn’t love a good banana muffin? They’re warm, delicious treats that make a home smell amazing. And I would probably eat them a lot more often if I could find some that fit my particular needs: gluten and dairy free.

Oh yeah, and while we’re at it – refined sugar-free.

I’m so over sugar. I find so many baked goods to be so overly and unnecessarily sweet. Too much sugar, especially refined sugar, in your diet is a risk factor for so many diseases. That’s why when baking I’ve decided to keep the sweeteners as natural as possible. I know I sound picky – like, how dare I want to take out three of the ingredients (dairy, gluten, sugar) that make banana bread what it is – gooey and sweet. Well, I dare to. And guess what? These still foot the bill.

Not only that, but by utilizing a food processor, these are super quick to put together. Sometimes I wonder how I ever lived without one! I use it almost daily, so making these muffins in one was a no-brainer for me.

Supplies Needed - food processor, muffin tray


  • 2 large ripe bananas
  • 4 pitted Medjool dates
  • 1/3 cup extra virgin olive oil
  • 2 tbsp honey
  • 1/4 cup nut mylk (I used cashew)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup brown rice flour
  • 1/3 cup coconut flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • Handful of pumpkin seeds


Preheat oven to 375 F. Combine bananas, dates, olive oil, and honey in a food processor. Once the dates are in small and fine pieces and consistency is achieved, add remaining ingredients, except for the handful of pumpkin seeds. Mix on medium until a uniform consistency is achieved.

In a non-stick or lined muffin tray, distribute muffin batter evenly. Top each muffin with a few pumpkin seeds. Bake in the oven for 30 mins.

When you take them out, allow them to cool. If they don’t release from the pan with ease, give them a little assistance by running a utensil between the outside of the muffin and the pan.



It is really important for me to find balance in being able to treat myself, without consuming anything that might aggravate my digestive system. Once it’s aggravated and inflamed, I usually have to deal with the consequences – which for me is typically mental fog and anxiety. I don’t want that. But I do want to be able to eat a baked treat every once in a while, ya feel?


I hope you guys like this recipe! If you try it, don’t forget to tag me in your Instagram photos ( @standingstrongwellness ). I love seeing you all inspired in the kitchen!



Plant Powered Pizzas – “Just Thai It”

Guys – it’s gonna be a good day. Know how I know?

Because Chef’s Table is back on Netflix!

When I began this venture of falling in love with food, I also started watching season 1 of this show. To say that these Chefs are an inspiration is an understatement. They are incredible – and I can feel their passion through the clips of each episode. For those of you who haven’t seen it, each episode is a profile of a different chef – showcasing their journey from start to finish.

Whether you are into playing with food or not – watch it! You never know what just might happen.

So before we get to the main course, one more quick little story: I went to the grocery store to pick up a few items for this pizza the other day – I had it all planned in my head. But when I got to the section for the crust I planned to buy, they were ALL GONE. 

I was momentarily devastated. But I told myself, don’t you worry miss, when there’s a will there’s a way!

On a hunch I popped by the gluten free section and noticed that the freezer had more crusts to choose from – great, I needed gluten free anyways!

I took notice of one made by a local bakery called Care Bakery – their crust is nut, egg, and gluten free. I’ve never tried their products but I’ve definitely heard of them before – and one thing that came to mind what that I know that they were gluten free before it was cool. Given that, I felt assured that they had tons of time to perfect the recipe.

I bought the pizza crust frozen, and I couldn’t get the pizza crust home right away, so it began to soften. As it unfroze, the most amazing smell began to come from this crust. A real enticing, bready smell. I have to say, it was impressive.

This pizza is dairy free and gluten free. However, this pizza is a little bit different, as I have decided to dedicate this one to my meat-loving boyfriend, for whom I put chicken on the pizza this week. Vegan/vegetarian friends, feel free to substitute tofu, or chickpeas – as I often do in my regular curry dishes.


Thai Sauce

  • 1 can organic coconut milk
  • 1 /2 tsp red curry paste
  • 1/2 tsp miso paste
  • 2 garlic cloves
  • 1 tbsp corn starch


  • 1 pizza crust – I used a thawed one from Care Bakery (gluten free, dairy free)
  • 1 cup chopped chicken breast
  • 1/4 a thinly sliced onion
  • 1/4 red pepper, cut into strips
  • 1 grated carrot
  • handful of cilantro, chopped
  • handful of chopped peanuts, toasted


Preheat the oven following directions on your pizza crust packaging.

In a small saucepan, add coconut milk, red curry paste, miso paste, and two garlic cloves. Mix well and bring to a simmer. Then, add a bit of water to one tablespoon of cornstarch, and add to the saucepan to thicken the sauce up. Once it is thickened up, let it cool.

Once the sauce is cool, add it to the pizza crust. Top with chicken, onion, and pepper. Bake in the oven following the directions on your pizza crust packaging. Once the pizza is done, take out of the oven and top with chopped cilantro, grated carrot, and chopped peanuts.

Now you know… I like big pizza slices as you can see!

This pizza is warm and comforting, yet fresh, with just the right amount of spicy. Benefits of this yummy-ness include selenium in the chicken, which supports the body in making thyroid hormones. There is phosphorus in the onion, which the body needs to make healthy bones. The Thai curry sauce has anti-inflammatory and anti-microbial properties, and the carrot supports eyesight in low to no-light conditions.



So, how do you feel about a pizza topped with carrot instead of cheese?

Until next time!

Plant Powered Pizza – “Mediterranean Dreams”

This week was such an absolute WHIRLWIND. With good reason I suppose, as I turned the big 2-8 yesterday! I was blessed with awesome family time, a family dinner, a dinner out… yup, there was a lot of food!

Have you noticed that food is a major way that as family we express our love? When my mom cooks up a big family dinner, it’s her way of showing us all how much she cares. When I cook with my big sister in her kitchen, we are working together in care for one another. And often, my boyfriend, who is just glorious, brings me a big bowl of fruit to work because he knows how much I love it – again, just another expression from one to another of how much we care!

When you realize that food is love, it changes the way you view food and the way you feed yourself.


So in essence, what I’m trying to say is… Pizza = Love. Are you still with me here? I’m chuckling to myself… it’s kind of what I’m saying. A lot of love was put into this pizza, so I hope you will read further on into this recipe because it just might change your pizza-life forever.

Something new I added to this week’s pizza was some homemade almond feta. I will admit that this was quite a process, so you can either remit this from your pizza, or find a substitute. If you make this, I promise you will not only love it but you will also have enough left over to top on anything else you please -it goes great in salads!

Almond Feta

  • 1 cup blanched almonds
  • 3/4 cup water
  • 2 TBSP brine – I used olive brine as I was using the olives in this recipe, but you could also use caper brine as well, or lemon juice in a pinch)
  • 2 garlic cloves
  • 1 tsp Himalayan salt or sea salt


Add almonds, water, brine, salt, and garlic into a blender and mix until consistency is smooth. This took for me about one minute. Add mixture to a cheesecloth (if you don’t have one, a clean breathable t-shirt works fine!), and squeeze the liquid out until you are left only with a solid, round, dried out almond feta ball.

Wrap the ball in plastic wrap and let it firm up in the fridge for 2-3 hours. Once firm, bake in the oven at 350 for 20-25 minutes, or just until it starts to brown on the outside.

Once it’s down, take it out and let it cool. Once cool, you can wrap it up in plastic wrap and put it back into the fridge. It keeps well for about one week.

Now for the star of the show! This recipe is dairy free, gluten free, and can be adjusted slightly for my vegan friends by replacing the eggs in the crust.


  • Pizza crust flour blend; gluten-free (I used this blend from Bulk Barn)
  • 1 tsp salt
  • 2 TBSP ground flax
  • 2/3 cup almond milk
  • 2 large eggs


  • 1/4 cup green olives
  • 1/4 cup black olives
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 3 ripe tomatoes, sliced
  • 1/4 red onion, thinly sliced
  • 2 marinated artichoke hearts, pulled apart
  • 1/4 cup chickpeas
  • Almond feta or substitute


Preheat the oven to 400.

Mix pizza crust flour blend, salt, and ground flax in a bowl. Slowly add almond milk and two eggs until consistency is sticky but smooth. Lightly oil your pizza pan with olive oil, and then spread out dough into a circular shape on the pizza pan.

Bake the crust in the oven for 15 minutes at 400.

While the crust is doing it’s thing, add olives, garlic, and olive oil into a food processor. Once blended, you can add this salty goodness onto your crust as the pizza sauce. That’s right, we’re using the basic version of an olive tapenade as the base on this one!

Remove pizza from the oven and add olive sauce as the base. Then layer with artichoke, sliced tomatoes, sliced onion, and chickpeas. Finally, crumble your almond feta over this masterpiece (or simply add your substitute).

Please the pizza back in the oven at 400 for an additional 15 minutes. Your kitchen will begin to smell amazing and before you know it, the pizza will be done.

Would you look at those beautiful greens, reds and purples! This pizza is salty and crunchy, but also had some smooth textures as well. If I had any on hand, balsamic reduction drizzled on top would have made an excellent addition.

Black olives contain iron, which some plant-based eaters struggle to get enough of in their diet! Iron is super important in maintaining healthy energy levels, as it helps in transporting oxygen in our bodies!

Did you also know that the outermost shell of onions contain tons of flavonoids? These are phytonutrients that have antioxidant properties – and we love antioxidants because they protect against free radicals! So don’t go over-peeling your onion – the first layer inside the dry flaky peel is where all the good stuff is!

Studies have shown that artichokes actually help your body produce bile – which is really important in breaking down your food. This, paired with it’s high fiber content, makes artichoke an awesome digestion-boosting addition to this pizza.

Oh, and by the way, I named this pizza “Mediterranean Dreams” because it has me dreaming of the Mediterranean!

Thanks for popping in today! Have a happy, pizza-filled weekend!