Roasted Red Pepper Fettuccine

When we were kids, my mom couldn’t always be home to make us dinner. Some days she worked long hours or well into the evening, and me and my sisters were left to fend for ourselves (dun dun dunnnn).

On our list of favourite things to make : soup, salad, or pasta. I know – it sounds like you’re dining at the Olive Garden. But nope, (unfortunately) the Standing girls are cooking for you.

To be fair, there wasn’t much cooking involved. The soup was from a can, the salad was from a bag. The pasta was the furthest we went, because it requires two components – the pasta itself and the sauce.

Our sauce: always from a jar.

The pasta: always spaghetti, always undercooked.

What can I say – we tried! I’m glad I’ve been able to redeem myself in adulthood. We eat a lot of pasta in my house, but we still use a lot of jarred sauce. Sometimes, it’s nice to start from scratch and do something a little different.

There’s something about this dish that’s so romantic. When I think about eating this, I imagine enjoying it slowly while dining al fresco on a warm summer day.

There’s something about this that makes me think this is the perfect dish for date night. Even though overall it comes together easy, it still feels so lush, creamy, and satisfying.

As with most of the recipes I share, this one feels a bit naughty but does have a health-edge to it too (I’m not sure if this makes it more or less sexy). Cashews are surprisingly high in iron, magnesium, and vitamin B6 (hello stable mood and energy production!). Although red peppers lose their vitamin C when cooked, their antioxidant content actually goes up!

So there you go – this dish really offers it all. Looks and smarts. Go for it!

This recipe is dairy-free and gluten free (and could be vegan, depending on your noodles!). Serves 4 with a side, or 2 very hungry people.


  • 400 g (ish) fettuccine noodles
  • 2 red peppers
  • 1/4 Large purple onion
  • 3-4 garlic cloves, unpeeled
  • 1 tsp extra virgin olive oil
  • 1 cup vegetable broth
  • 1 cup raw cashews, soaked and drained
  • 3/4 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • parsley (garnish, optional)


Preheat your oven to 350 degrees. Slice peppers in half and remove seeds and stem. Place along a parchment lined baking tray with onion and garlic. Leave the garlic unpeeled! Drizzle olive oil over peppers, onion, and garlic. Place in the oven for 30-35 minutes.

You’ll know these are done when they come out soft, especially the encapsulated garlic. Peel the garlic and discard the outer peel, adding the clove inside as well as the onion and red pepper into a blender. Also add all remaining ingredients. Blend on medium to low until smooth.

Add sauce to a large, deep pan and keep it warm on a low setting. Meanwhile, heat a stovetop pot and cook your fettuccine noodles according to the directions. This is divine with fresh pasta (which is always such a treat!), but dried pasta works well too. Once the fettuccine is finished cooking, drain and add to sauce. Mix around so the fettuccine is evenly coated.

Top with parsley for garnish, if you want. And voila! Roasted Red Pepper Fettuccine complete. Great on it’s own, but would also go well with a side salad or some fresh bread.

Speaking of date night dishes – what is your typical date night go-to?

I’ll have to mull that one over, but I think it would be fun to share.

Speaking of sharing – I share a lot of my daily plates on Instagram! I love meeting new people so please follow along there: @standingstrongwellness

Later babes!

Chickpea Vegetable Curry

Everyone has their comfort food – that dish they turn to when they’re feeling especially worn down or in need of something cozy. That dish, for me, has not changed for the past 4 years; every time I’m in that mood, I always make my Chickpea Vegetable Curry.

Curry isn’t one of those dishes I have nostalgic ties to. We didn’t grow up on it as kids – it something I was even introduced to in my childhood or teens. Actually, my love for curry began on a trip about 10 years ago to Thailand. I was introduced to all different types of curry, and other ingredients I had barely known before. It sparked my tastebuds, and I haven’t looked back since!

Despite having relied on this meal heavily (and I mean HEAVILY) over the past few years, I haven’t shared it. In my mind, I guess I just thought, “no one cares about your boring EASY curry Jen!!!”. But then I realized, a quick, super yummy, warm but not too spicy, easy to throw together curry is exactly what the world needs. So here we are.

The great thing about curry is that we all have our own special ways of making it. I think I add some touches that really might charm you – and your tastebuds – so I hope you’ll try it out!

Like almost all of my recipes – this is easy. There is some prep work involved, but the rest is pretty straightforward and hands-off. It’s great to put together if you’ve had a long day, and you really just want to throw a healthy meal together that is basically just going to cook itself.

This recipe is gluten free and vegan


  • 1 can chickpeas, soaked and drained
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 3/4 cup carrots, diced
  • 1/4 purple onion, diced
  • 3/4 cup zucchini, diced
  • 1 can water chestnuts
  • 1/3 cup frozen peas
  • 3 cloves garlic, minced
  • 1 thumb of ginger, minced
  • 1.5-2 TSP red curry paste, to preference
  • 1 TBSP Coconut Oil
  • 1 lime, quartered
  • Green Onion and/or cilantro, to garnish


Start with a medium-sized pot, and set the stovetop to medium temperature. Melt the 1 TBSP coconut oil. Add in carrots and onion, and stir for about 3-4 minutes. The carrots should be starting to cook through. Add the zucchini, minced garlic, minced ginger, and stir for another 2 minutes.

Then add your curry paste, chickpeas, water chestnuts, coconut milk, and vegetable broth – yep, all at once. Throw ’em (not literally) all in! Turn the stovetop down to medium-low, and let simmer for 25 minutes. You know, give those flavours some time to dance together. After 25 minutes, mix in your frozen peas and turn the stove off.

Now this curry is ready to serve! But wait – this last step is so small, and so crucial. Garnish with green onion or cilantro, if you like it – but this is the crucial part: squeeze in some lime!

Trust me on this one – this step perfectly tops off all of the other flavours. You can squeeze an entire lime into the pot, but I like to take the quarter pieces and squeeze them in once the soup is in a bowl.

A little black pepper never hurt either, so don’t be afraid to crack some of that on top. Brace yourself – this is gonna be amazing!

Now as you can see, I’ve added something a little extra to my dish here and I highly recommend it as a curry side-kick: sourdough bread! Perfectly toasted, AMAZING for dipping.

One more tip: don’t be shy with that curry paste if you want to go all the way. I usually put in between 1.5-2 tsp, but you can totally add in 2-3 if that’s more your thing.

There’s nothing better than making a batch of this for dinner and enjoying leftovers for lunch! There’s something about this Chickpea Vegetable Curry that’s even better the next day.

This Chickpea Veg Curry is all about taste, but the nutritional benefits are clear too: lots of fibre, chickpeas provide essential amino acids, the garlic is antimicrobial, and the full-fat coconut milk provides a satiating mouthful of healthy fats.

This recipe is really near and dear to my heart, so if you decide to try it definitely let me know! Tag me on Instagram, or comment below and let me know what you thought.

I’m also curious to know if you ever make curry as well, or if you have a favourite kind! Feel free to share.

Enjoy this Chickpea Vegetable Curry! I know I will be!

3 Ways to Get Inspired in the Kitchen

If you’re intimidated to even step foot in the kitchen, this subject is going to be so relatable for you. However, even the most practiced cooks have lulls in the kitchen, and it’s totally normal. Energy and imagination towards what you do in the kitchen can ebb and flow, however there are some things you can do to get back into the groove again.

I am neither novice nor professional – just a self-taught wellness enthusiast who finds zen in the kitchen like no place else. But I do have times where I feel like I get stuck in a rut: I don’t know what to make, I don’t feel inspired, I don’t feel motivated. There are some tricks I use to get back into it, and that’s what I’m sharing with you today.

3 Ways to Get Inspired in the Kitchen


1 – Find a New Recipe that Excites You

When I need a boost to get my butt back in the kitchen, I scour the internet (or Instagram!) for an idea that appeals to me. I will check out websites I frequent for recipes, or see what I can find on Pinterest – I don’t have many recipe books on hand but if you do, blow the dust off of them and take a look! There may be a gem in there waiting to be discovered.

Sometimes finding a recipe that was totally someone else’s idea takes the weight off of you. It allows you to cook something you will love and enjoy, while alleviating the pressure of feeling like you need to be a creative genius and come up with something amazing on your own. Nonsense!

I do have a few “go-to’s” for recipes – here they are if you want to check them out…

Of course, we do have some recipes here as well… check out my most popular to date: Buffalo Chickpea Patties! 



2 – Have a Friend Cook for You

We all have that one friend who’s cooking is way outta this world. Like any good friend, I’m sure they would be happy to share a meal with you – and if you sweet talk your way into it, maybe they will even make that meal for you.

In the kitchen, we so often get stuck in our own way of doing things. We have habits – we use the same methods, similar ingredients, the same blend of spices, and eventually it can be difficult to get outside of our own box.

That’s why I love seeing other people work their magic in the kitchen first hand. It shows me a different way of going about cooking. It invites in new ideas. It also saves me from cooking for a night, and I don’t mind that every now and then.

So have a friend cook for you. Ask them for their speciality, or their favourite dish. You could always offer them a hand, but let them take the wheel, and get a fresh perspective on a meal.


3 – Cook For Your Loved Ones

If you’re feeling bored in the kitchen, getting in there and making food for a bunch of people may not sound that appealing. However, when it’s cooking for people you love, the game changes.

That’s because food is love. It’s an expression of our affection for the people in our lives. When we cook for ourselves, sometimes it’s just about sustenance. When we cook for family or friends, it’s about joy. It’s about showing love and appreciation. It’s about company, and laughter.

Allowing yourself to channel those emotions into your dish (or dishes!) can be reinvigorating, and may be just what you need to feel inspired again. Not only will it be a refreshing way of motivating yourself, but your loved ones will have an amazing meal to look forward to.


I hope that these tips have helped you! Lulls and times of discouragement are normal, so don’t let it get you down. Try one of these tips, and you’ll be back with your apron on in no time.



Maple Tahini Dressing

I don’t know about you, but dressing is one of those things I very rarely break my routine on. I typically make the same one over and over again, married to the tried and true!

But there is something about a seasonal salad that deserves a seasonal dressing. It’s special, and it deserves something complimentary. Especially if squash is involved: trust me on this one.


As you can imagine, this recipe goes well with any autumn or winter salad. I’ve also had it on a regular buddha bowl and it’s equally as awesome. You could also toss some cooked beets in this dressing, or serve it with a stuffed squash.


  • 3 TBSP Tahini
  • 1 TBSP Extra Virgin Olive oil
  • 1 TBSP Maple Syrup
  • 1.5 TBSP Apple Cider Vinegar
  • 1/4 TSP of Garlic Powder
  • A pinch of cinnamon
  • A pinch of salt

Directions: Simply mix all ingredients together in a small container or bowl, and you’re ready to roll!

Pro Tip: I used super fresh tahini when making this recipe, but if yours has begun to dry out, add a little bit of extra apple cider vinegar and extra virgin olive oil.


I hope you guys enjoy this Maple Tahini dressing! I would love to see how you use it, so please tag me in your creations on Instagram!


Bangin’ Sweet Garlic Soy Tofu

I don’t want to be known as “that tofu girl” but on the other hand, I do.

In case you haven’t noticed, tofu is something that I eat quite a bit. There are so many ways I will make it for myself, from baked to pan fried to added into a curry, but my partner will only eat it crispy-crunchy.

On some level, I can understand this. Once you eat tofu crunchy, a standard has been set, and it’s hard to go back. If you don’t know what I mean, you will after you try this recipe.

The name really says it all: this recipe is bangin’. Why? It. has. everything. It’s sweet. It’s crunchy. It’s salty and savory. It’s garlicky goodness you don’t want to miss!


This recipe is vegan and gluten free. 



  • 1 package of medium-firm tofu, cubed
  • 3/4 cup all purpose flour gluten free (or sub plain rice flour) 
  • 3/4 cup plant milk of choice – unsweetened
  • 1.5 tbsp melted coconut oil

Garlic Soy Sauce 

  • 1/2 cup gluten free soy sauce (or coconut aminos)
  • 1/2 cup water
  • 3 tbsp orange juice
  • 1 tbsp maple syrup
  • 3 garlic cloves, minced
  • 1 thumb of ginger, minced
  • 1/8th tsp red pepper flakes
  • 1 heaping tbsp arrowroot powder (can sub cornstarch) + 2 tbsp water



Preheat oven to 400 and line a baking tray with parchment paper. Take tofu cubes and one at a time cover in nut milk of choice and transfer to gluten free flour bowl. Flip the cube around in the flour to ensure that it’s coated evenly. Do this with each piece until all pieces are done and placed onto the baking tray. Drizzle coconut oil over cubes and bake for 20 minutes. Once 20 minutes has passed, flip and bake them for 20 more.

Garlic Soy Sauce

Add gf soy sauce, orange juice, water, maple syrup, garlic, ginger, and chili flakes to a boil in your stovetop pan. Stir occassionally and allow it to simmer. After it simmers for 5 minutes, add 1 heaping tablespoon of arrowroot powder (or cornstarch) mixed with 2 tbsp of water to your sauce. Stir occasionally and allow the sauce to thicken. Keep stirring and once it’s incorporated well, remove from heat.

I typically start making the sauce once my tofu has been flipped, giving me a good 20 minutes to put this sauce together. It comes together relatively quickly, so 20 minutes is plenty of time.

Once the tofu is done, toss your tofu cubes in sauce and serve over dish of choice.



You can put these cubes of magic on anything, from steamed vegetables to rice or rice noddles, they’ll fit in anywhere as the star of the show. Also goes well with: green onion, hemp seeds, sesame seeds.

You’ll notice after making this that there never seems to be enough to go around – oh well, I guess you’ll just have to double the recipe next time!

I love it when you guys recreate these recipes, so please don’t be shy and tag me in your photos on Instagram!

Let me know in the comments what you think of this tofu recipe!


Crunchy Avocado Fries

Hey, did you hear the news? It’s 2018 and avocados are still totally amazing.

Of course they are great in their natural state, but avocado fries are a real thing of beauty. If you haven’t tried avocado fries yet, here’s your chance. And although at first glance it may sound a little strange hear me out: it’s like a french fry, but more. Even softer on the inside. Even crispier on the outside. And due to the high fat content, way more satiating.


Don’t tell me I’m the only one to ever order the biggest container of fries convenience can buy, only to eat my way to the salty bottom of it and still be hungry. And that’s what makes these fries so great – this recipe may not seem like much, but these avo fries are so deliciously filling that you might even have a few left to share.

Bonus: this recipe is also vegan and gluten free. Makes 16 fries.


Avocado Fries

  • 2 avocados, each cut into 8 equal slices
  • 3/4 cup gluten free flour blend (I use Bob’s Red Mill)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 cup gluten free breading mix (I use Glutino)
  • 1/2 cup unsweetened nut milk (I used cashew)
  • 2 TBSP extra virgin olive oil

Tangy buffalo sauce

  • 3/4 cups Frank’s Red Hot sauce
  • 2 tbsp melted vegan butter
  • 2 cloves of garlic, peeled
  • Handful of cilantro



Preheat your oven to 425 degrees and line a baking tray with parchment paper.

In a small bowl, mix gluten free flour blend, garlic powder, onion powder, chili powder, paprika, cumin, and salt in a bowl. Add nut milk slowly, a bit at a time, until the mixture is smooth and uniform in texture. Pour about 1 cup of the gluten free breadcrumb mix into a separate bowl.

Cut each avocado into 8 pieces, resulting in 16 similarly sized “fries”. Take each piece of avocado and dunk it in the flour and almond milk mixture, and then coat it in the breadcrumbs. Place on the baking tray. Repeat until all pieces are coated and placed on the tray.

Drizzle olive oil over all 16 fries and bake for 10 minutes. After 10 minutes, flip ’em and bake them for another 10 minutes.

Hey, and while that finishes up, why not a sauce to go with?


This sauce is perfect for cutting through the creamy avocado. Plus it’s way easy!

Finely chop about a handful of cilantro, as well as 2 cloves of garlic. Mix into 3/4 a cup Franks Red Hot sauce and 2 tbsp melted vegan butter.

According to my partner, the sauce really makes it. So although it’s not required, it is highly recommended.

A couple of notes:

You do not have to use the Frank’s brand for the sauce – you can sub for a generic – but if you start playing with other types of hot sauces, I cannot make a guarantee of deliciousness. But if you’re feeling adventurous or prefer a different type of hot, go for it! And let me know how it goes.

I have tried frying these – they do cook faster and get crispy crunchy – but they also smoke up my kitchen, so I prefer baking them in the oven. Plus, you don’t have to use as much oil.

These are amazing fresh, but I have warmed some extras up on a frying pan the following morning and they were just as good! Do not microwave these unless you want soggy fries.


I am dying to see you guys try these, so if you do and you share it on Instagram don’t forget to tag me!

Happy crunching!


Gluten Free Banana Cake

For someone who lives pretty modestly, I’ll admit that I eat like a Queen. A Queen who cooks for herself of course, but like royalty none the less.

I wouldn’t have it any other way. I think there is a big part of me that really enjoys having control over what I put in my body. And it’s great, because it means I can take foods I wouldn’t normally just go out and buy, and health-ify them. And in this case especially I ask: who doesn’t love a good warm slice of homemade banana cake?

Features of this cake:

Sweetened with coconut sugar, which is lower on the glycemic index!

Gluten-free and therefore safe for those of us with sensitive tummies!

Tastes amazing and doesn’t sacrifice flavour for health benefits!

As mentioned above this cake is gluten free & dairy free. 


  • 3 cups all purpose gluten-free flour blend (I use Bob’s Red Mill GF Baking)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 tbsp peanut butter
  • 1.5 cups nut milk
  • 2 tablespoons apple cider vinegar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 large ripe bananas
  • 3/4 cup of coconut oil
  • 2 teaspoons vanilla extract


Preheat the oven to 350 F and grease a 9 inch cake pan. You’ll need a deep one – I actually used a 9 inch spring form and it worked great.

First step – prepare the plant based buttermilk. Add the 2 tablespoons of apple cider vinegar to your nut milk. Mix and allow to sit for 5 minutes.

In the meantime, mash bananas. I used my food processor, but a fork should do just fine so long as the bananas are very ripe! Once mashed add eggs, coconut sugar, and vanilla. Once mixed well, add peanut butter.

In a separate bowl, add gluten-free flour blend, baking powder, baking soda, cinnamon, and nutmeg. Mix well.

Now you can add your ‘buttermilk’ to the wet mixture.

Slowly begin adding your dry ingredients to the wet, ensuring a uniform consistency. Now you can add it to your cake pan and bake in the oven for roughly 45 minutes. Stick a knife in the center before you remove it from the oven. When it comes out clean, you should be good to remove it.

Icing, although optional, adds a bit more sweetness. I don’t have a recipe for it as this part was kind of an afterthought, but it’s made from three simple ingredients: melted coconut oil, cacao powder, and icing sugar. You can play with your own measurements if you want a quick and easy icing for your cake as well! Mine is also topped with some energy balls and dairy free chocolate squares. Go ahead, have fun with it!

And just as a note, it’s not vital but better to use a gluten free flour blend vs just one kind of gluten free flour such as garbanzo, rice, etc. I find using a blend in cakes to produce a much more stable product.


I hope you enjoy the cake! Don’t forget to tag me in your recreations on Instagram (@standingstrongwellness) because I love to see you guys in action in the kitchen!

Thanks for dropping by!


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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Breakfast Rice Pudding

I’m coming up on my second year of going dairy-free. It’s been one of the best changes I’ve made for myself and my health – and even though I was forced into it via adult onset allergies, I’m glad it happened.

Going without has pushed me to get creative in the kitchen, making and creating goodies that are actually, if I can say so, even better than their dairy-filled counterparts.

However, there are some foods of convenience that sometimes I miss – only because they are just that: convenient. When I wanted a quick dessert, I used to pop into the grocery store and grab something quick and satisfying. And rice pudding was often one of those things.

Look, I won’t lie to you. There are plenty of excellent rice pudding recipes out there. But mines the best if you’re looking for a simple, healthified, breakfast worthy version.

Here’s why:

  • The pudding itself is unsweetened (the caramel sauce I added is not sugar free but absolutely recommended as a topping)
  • The coconut milk allows it to be both dairy free AND high fat. The high fat content of coconut milk negates the high blood sugar spike associated with white rice.

Might I also add that this recipe is a lot less complicated than some of the other ones out there – and although I’m no stranger to going “all out” on the flavors and spices, a simple breakfast makes more sense… especially if you are usually running out the door like I am.

This recipe is gluten free and vegan.


  • 1 cup of rice (dry), cooked in 1.5 cups of water
  • 1 can full fat coconut milk
  • 2 cups of water (filtered preferred)
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • a pinch of cardamom
  • a pinch of salt


The first step here is cooking the rice – and instead of doing it in the typical 2:1 water to rice ratio, I do it in a 1.5:1 so that the rice is able to soak up a little more in the following step.

Once the rice is cooked, add it to a stovetop pot along with the coconut milk, water, cinnamon, chia seeds, cardamom, and salt. Allow it to simmer and thicken up on medium heat for about 10 minutes. Once the liquid is mostly absorbed, cover and let sit for 5 minutes.

I served mine with molasses, hemp seeds, and caramel sauce (tahini based) –  you could also add raisins, nuts, maple syrup, etc.


If you’ve never made tahini caramel sauce before, let it be known its surprisingly easy. I simply mixed cashew milk, tahini, and coconut sugar on a stovetop pan on warm until the ingredients blended completely. I didn’t measure, but if you prefer sticking to a recipe I recommend this one by ExSloth which also adds molasses and salt.


You could swap out the white rice for brown or black rice, which I have tried in the past – but the texture never gets as ‘gooey’ as the white rice version. And the fact that this dish is pretty high in fat is great, because it will help to stabilize your blood sugar if you have that issue with simple carbohydrates.

I really hope you guys enjoy this treat! I love seeing you make my recipes, so don’t forget to tag me on Instagram @standingstrongwellness !


Bon appetit!



Sugar(less) Cookie Bites

I never thought I would say this, but what the heck –  I have definitely become one of those people who expresses my love through food. If I love you, Imma feed you!

When did this happen to me??

Growing up, that was always my mom’s thing. From the care and preparation I saw her pour into dishes for us, I realized that food can be love. Years later here I am, and as soon as someone comes into my home the first thing I ask is “are you hungry?”.

This realization has made me even more excited for the holidays. I’m at that age where you really don’t give a *expletive* about presents any more. I just want to enjoy time with my family. I want to show them love, by feeding them TREATS. But since I love them, I also care about their health.

I’ve blended my love for sweet holiday indulgence and love of easy, nutritious food with these Sugar(less) Cookie Bites. They taste like the sugar cookies we made every year for Christmas – without all the actual sugar. I can’t wait to get batches of these babies going so I can bring them to holiday parties – where I hope everyone will enjoy these as much as I do.



This recipe is both gluten free and vegan 


2 cups almond flour

1/2 cup coconut oil – melted

2 tbsp melted vegan butter – melted

1.5 tbsp organic maple syrup

1/4 tsp vanilla extract

1/8 tsp almond extract

pinch of cardamom

pinch of salt
Directions: Add cardamom and salt to almond flour in a medium size bowl. Slowly mix in melted coconut oil and melted vegan butter. Add vanilla extract and maple syrup, and mix well. Allow the mixture to set and firm in the fridge or freezer – this doesn’t take long (no more than 10 minutes). Roll mixture into uniform bites. Top with icing, chocolate drizzle, sprinkles, or anything else you fancy.

Keep in the fridge for up to 3 days.




What is your usual holiday treat? Do you have any baking traditions in your family?

I can’t wait to start working on more holiday recipes – my mind is bursting with inspiration! Don’t forget to stay tuned (ahem… subscribe!) if you want to see more!

I also post day-to-day food items on my Instagram , add me!