** Warning** Scary, Halloween Controversial Post.
Read at your own discretion.
In the next few days leading up to Halloween a lot of families will be carving pumpkins to put out on their step for the night of Halloween … Fun Fact: This is a Celtic tradition! The Celts used to carve faces in vegetables like squash and turnips and place a candle inside to light the face which they believed would scare away evil spirits that lurked in the darkness and light a path to their home for good spirits and visitors!
After cleaning out the pumpkins you are usually left with all the “guts” as my kids call it, which sometimes includes a lot of seeds. These typically will just get discarded into the green bin or compost, but one thing I enjoy doing with my seeds is roasting them to make a tasty little snack!
Pumpkin seeds that we see in stores in the raw form are usually green, this is because the shell has been removed (that is the white part of the ones we get directly from any type of squash). In the raw form from a sore or fresh from a squash, you will still get the same nutrient benefits! These little seeds are full of important nutrients the body needs like fibre, iron, and many vitamins and minerals. They are also high in antioxidants, and can help regulate blood sugar!
CINNAMON MAPLE ROASTED PUMPKIN SEEDS
1 cup pumpkin seeds (washed and dried)
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup
1/2 teaspoon sea salt
1/2 tablespoon cinnamon
Preheat oven to 300 degrees and line baking sheet with parchment paper.
Prep seeds - make sure they are washed and dried thoroughly this will help with the crunch factor
Mix everything together in a bowl
Spread evenly onto baking sheet
Bake for 40-50 minutes or until golden brown - stirring half way
Remove from oven, let cool & Enjoy!
You can make any flavour you like using fresh herbs or spices to make them more savoury (smoked paprika would be a good one!) or even using raw cacao, shredded coconut and coconut oil to make a chocolate flavour. I am a sucker for anything maple cinnamon so this is what I focus on in this recipe but the options definitely do not end there!
These are great to have ready to go for halloween night to snack on and might help you avoid any temptation of wanting to eat the snacks you might have aside for your trick-or-treaters!
Store them in an airtight container at room temp (once completely cooled to avoid sticking together or getting soft!)
- Happy Halloween -
Happy Thanksgiving weekend everyone!
One thing I enjoy about family get togethers is making healthy versions of classic recipes and tricking my whole family into thinking its their traditional recipe (ha ha ha!)
i am sure every family in Cape Breton has a traditional recipe for Apple Crisp. While yes, they are delicious, I don’t see the need for crazy amounts of brown sugar, white sugar, white flour and up to 1/2 cup of butter which makes up the bulk of these recipes (and then top that off with vanilla ice cream! whoa!)
So if you are looking to bring healthier options to your thanksgiving dinner this weekend, give this apple crisp a try and let us know what you think! I am heading to get some local apples later today so i can prepare this desert for my dinner tomorrow and I will also be topping the warm crisp with organic coconut ice cream !
Not So Traditional Apple Crisp - Serves: 8 - Time: 1 hour
2-4 large apples (cored and sliced)
1/3 cup maple Syrup (divided)
1 tbsp Coconut Flour
1/4 cup unsweetened applesauce (organic or homemade!)
1 cup oat Flour
3/4 cup oats
1 tsp baking Powder
1/2 tsp sea Salt
1/3 cup coconut Oil
1 cup Organic Coconut Ice Cream (optional)
Preheat oven to 350ºF (177ºC). Place coconut oil in freezer to chill.
Add apples, 1/3 of the maple syrup, coconut flour and applesauce to a medium bowl and toss until coated. Set aside while you make the crust.
Add the oat flour, oats, the remaining 2/3 of the maple syrup, baking powder and sea salt to a different bowl and stir until combined.
Remove coconut oil from the freezer and add to mixture. Use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
Remove a 1/3 of the crumbs for the topping and pour the remaining crumbs into the bottom of a tart pan or pie dish. Press the dough evenly into the pan.
Pour the apples over the crust. Sprinkle the remaining crumble evenly over the apples.
Bake for 40 to 45 min or until the crust is lightly brown. Check at 20 to 30 minutes if the tart is getting too brown. If so, tent with foil to prevent burning.
Scoop into bowls and serve with organic coconut ice cream and Enjoy!
You know it is officially fall when everything is all about pumpkins, pumpkin pie and especially the PSL (pumpkin spice latte)
Personally, I don’t see this as a bad thing ! Pumpkins are delicious and what is referred to as pumpkin spice is made up of some of my favourite spices (cinnamon, ginger and nutmeg!)
Pumpkins are a really great source of nutrients, antioxidants, vitamin C and loads of gut friendly fibre. The spices are equally as good for you with cinnamon being helpful for regulating blood sugar and ginger has anti-inflammatory benefits.
However, most of the pumpkin spiced goodies we get this time of year contain way too much added sugar (as much as 50 grams of sugar in a 16oz pumpkin spice beverage - that is a lot!)
We figured we would help you out with your pumpkin spice addiction and give you a healthy, cleaned up version of the traditional pumpkin spice latte (trust me, you won’t want to go back!)
Check it out and let us know if you give it a try!
CLEANED UP PUMPKIN SPICE LATTE
Yields: 1 serving
1/2 cup organic coffee
2tbsp pumpkin puree (organic if canned OR homemade - see instructions below) *
1.5 tbsp pure maple syrup
1/2 tsp pumpkin pie spice **
3/4 cup unsweetened almond milk ***
Brew coffee and set aside
in a sauce pan over med. heat, combine pumpkin puree, spice, and maple syrup. Once combined, add in almond milk and simmer until heated.
Transfer to a blender, pulse until frothy (you can use a hand held blender also)
Add milk mixture to hot coffee. Use a spoon to hold back froth then top latte with froth.
Optional - top with whipped cream or coconut whip, sprinkle with additional pumpkin spice
* Homemade Pumpkin Puree - cut 1 small pumpkin into large chunks - bake in baking dish with lid on and 1/4” water in bottom of dish in oven at 375 degrees for 35-45 minutes or until tender. Blend/puree in food processor until smooth. Using fresh pumpkin will provide more nutrients and also taste better!
** DIY Pumpkin Pie Spice - 1/4 cup ground cinnamon, 4 tsp ground ginger, 1Tbsp allspice - when buying spices try to purchase organic, these have gone through less processing and are much more fresh than highly processed versions.
*** No almond milk ? use coconut milk (or any milk of your liking!)
-caffeine free? use extra milk!
-no blender? whisk everything together in sauce pan - this will not be as frothy but will still taste delicious!
All summer long on Friday’s I have been posting some of my favourite recipes. So this week I thought I would do something a little bit different.
With a new season upon us and because it also happens to be one of my favourite times of year for cooking and using all the great local ingredients we have at our fingertips here on the east coast, I thought I would put together a free downloadable e-book with some fall inspired recipes!
The e-book also comes with some informational pages about immune boosting foods and also what it means to “eat in season”. The recipes have modifications in the notes if you are looking for Gluten free, vegetarian or vegan options as well.
I hope you get to try some of the recipes out and if you do, be sure to let me know! Download the book, print it off, share with your family and friends, and Enjoy!
This muffin recipe was a pretty big hit at my house…no one even knew there was a vegetable mixed in!
If you do not have a blender…no worries it is not necessary. You can mix it the old fashion way (by hand!) or you can also use a hand mixer. If you are going to make them without the blender or mixer, make sure to whisk the eggs and wet ingredients before adding in the dry ingredients!
Give them a try and let us know what you think!
Chocolate Zucchini Blender Muffins - Recipe (Yields 12)
2 cups almond flour
1 cup zucchini (grated & strained - i like to use cheesecloth or a mesh bag to remove excess water from the zucchini)
1/2 cup tapioca starch (brown rice flour works as well or an all purpose flour if you don’t want to be gluten free)
1/2 cup raw cacao powder
1/2 cup + 2 tbsp maple syrup
1/2 cup dark chocolate chips (or dairy free chocolate chips - I like the “enjoy life” brand)
2 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350 F
Put all ingredients (except zucchini and chocolate chips) in blender.
Blend for 10-15 seconds on high, scrape down sides and do 1-2 more times until fully mixed.
Put batter into a mixing bowl, stir in zucchini and chocolate chips
Fill muffin cups 3/4 of the way with the batter
Bake in the oven for 18-20 mins or until toothpick comes out clean
I always love a good bowl of soup, but it seems like during the fall and winter it is a “go-to” for those extra chilly days. Not that I am wishing away what we have left of summer…but I do enjoy cozying up with a nice homemade bowl of soup during fall!
The main reason I wanted to share this recipe is because I was at the Farmers Market last weekend and picked up some fresh sausages from Thyme For Ewe Farm and they were so delicious and I think they would be perfect for this recipe! There was also a lot of other farmers there as well with tons of fresh produce, you could pick up everything there to make this recipe which is a bonus because not only is everything extremely fresh but you are also supporting local as well.
Check out the recipe below and let us know what you think.
12 oz pork sausages, cut into chunks
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
8 cups kale
8 cups water or broth
2 tsp sea salt
3/4 cup long-grain brown rice or quinoa (optional)
Add all ingredients into slow cooker and cook on high for 4 at least 4 hours or 8-12 hours on low.
Divide and Enjoy !
Refrigerate for up to 3 days
Can be kept in the freezer as well, the grains will thicken so if you plan on freezing you may want to omit the grains and cook in when you plan on having it
Use a homemade bone broth for liquid (you can do half broth half water as well…play around with it!)
No slow cooker ? No problem! If cooking on a stove top, brown sausage and onions first then, add in carrots, celery, water/broth and salt. Bring to a boil, add in grains if using them. Simmer until grain is cooked and veggies are tender. Stir in kale until it wilts just before serving
This one hour, low impact class will focus on strength, mobility and the power of breath. Not quite yoga, not quite pilates, Dr. Jen will guide participants through a 45-minute class that will leave participants feeling strong and calm.
This class will be limited to a maximum of 12 students to allow for more one-on-one instructor time. All ages and abilities are welcome.
What to bring: Yoga mat, comfortable clothes, water.
Time: 9:00am, Wednesdays
Location: Our Lady of Fatima Church basement
6-week program starting Wednesday September 11th (Sept 11, 18, 25, Oct 2, 9, 16)
Even though it is the end of summer break, beach days are few and far between and we are getting the kids ready to go back to school, I must say, it is nice to be getting back into a routine again!
When it comes to packing kids lunches it can be difficult to get creative and find healthy options, it is very easy to head for the “snack” isle of the grocery store and fill their lunch bags with these items. While you might have a something relatively healthy packed for their main meal, chances are they are going to gravitate to the “less healthy” items first if they are there as an option. In my experience, kids do not get much time for lunch and they want to have whatever is quick and easy so they can eat and then get on the go for the remainder of the break to play!
So here are a few easy and healthy options for school lunches for kids:
Roast chicken and veggies (my favourite option!) I like to get a fresh organic chicken and do my own version a grocery store roast chicken. You can put the chicken in a slow cooker (4 hours high - 8 hours low) season with sea salt, pepper, turmeric and smoked paprika, extra virgin olive oil or avocado oil. Once the chicken is done, remove from the slow cooker and pull meat away from the bones and store in the fridge for quick lunches for the week. This is great served with veggies - cut up cucumber, carrots, peppers, etc.
Low sugar granola (check out this recipe recently shared on the blog) and full fat yogurt. You can also add some fresh berries on top or on the side!
Homemade soup (or chilli) Investing in a good thermos is a really good idea. Schools that have microwaves usually limit the heat up time and the line up can be long, this can deter your child from wanting to heat up their lunch and could end up not even eating much at all. And let’s be honest here, kids just want to get outside and play at lunch time! I like sending soup during the winter months since because you can make big batches and load it up with lots of immune boosting/protective ingredients. (Hot tip: save the bones and drippings from your roast chicken and throw in some celery, onion, garlic, apple cider vinegar and some herbs and keep the slow cooker going to make your own broth, freeze and store for soups later!)
Veggies and dip This could be a lunch on its own, but also works well as a snack option. Pairing with sunflower seed butter (nut free!) or hummus adds some extra protein. I would try to avoid using any kind of dressing (unless homemade and sugar free) as most store bought versions contain sugar, not something you want to add too much (or any at all) of to your child’s lunch.
If there is one piece of advice I can give you, it is totally worth it to invest in a metal bento box style lunchbox! You can fill up those little spots with so many different healthy foods! Variety is key with kids, and with so many options you are not limiting them to just one boring old sandwich day after day. Another reason I like these is because you can sneak in something new and encourage your child to try it, even if it is just one bite and if they don’t like it, they have other options as well! Fun fact: it takes 7 times of trying a new taste to get the palate used to the flavour! Something to keep in mind when introducing new items to kids!
A few other quick tips to keep in mind when packing school lunches….
Have fun with it and involve the kids in the process, take them grocery shopping with you and let them pick out their favourite produce and items from the health food section (avoid the inside isles of the grocery store!). Letting kids have a choice in what they have to eat will make them more likely to actually eat their lunch. If you are making big batches of soup or granola or even some homemade snacks, let them help in the kitchen so they can feel like they were part of the process too.
Keep in mind any restrictions in place for the school. As you know most (probably all) schools are nut free when it comes to food, but sometimes classmates can have certain allergies as well that could be harmful to them if they are in close proximity. (Usually the parents will be informed of anything serious, but just incase its better to be safe than your kid without a lunch!)
The less sugar the better! Most kids packed lunches contain two times more sugar than what is recommended, and to be quite honest the recommendation is on the high side. Making sure your kids lunch has very little to no refined sugar is key. Upping the protein, healthy fat and balancing whole grains and fruit and veggies is just as important for kids as it is for adults. You do not want your child to be crashing after lunch because of what they ate. This will also make them ravenous and go on a snack craze when they get home from school because they are just not satiated enough from their meals earlier in the day. Its also important to fuel the brain with these good foods to help with their concentration levels for later in the day (the first half of the day is covered with their healthy breakfast!)
A final tip is about hydration! Keep it simple with water! My kids like to use a steel water bottle because it keeps it cold all day long, and most teachers are ok with keeping it in the class or in their school bag if they want a quick drink, and its a much better option than the school fountains….
I hope these help with ideas for lunches for your kids this coming school year, if you have any healthy tips you like to do, let us know what they are!
Enjoy the long weekend!
Microplastics are basically tiny pieces of plastic that comes from larger plastic products that disintegrate. They can come from exfoliants (microbeads = not good!), food containers, clothing and many more products.
These are some ways that you can reduce the use of plastic in your daily life:
Stop using straws. If it is a must at a restaurant, ask if they have a paper option or invest in your own metal or silicon straw to take with you. (these usually come in bulk and are very affordable)
Ditch the plastic produce bags at the grocery store. These bags are great, store them with your reusable grocery bags so you have them with every trip you make to the grocery store.
Packing lunch/leftovers in glass or ceramic containers is better for the environment and your health. Heating up food in plastic containers is not recommended (this is a whole other blog all together…stay tuned for that one!)
Use reusable snack bags to pack snacks on the go. I really like this brand of bags. They come in all different sizes as well, anything you would use a plastic bag for (even freezer bags) this is a great option.
Get rid of the plastic wrap! Another kitchen “staple” that can be banished for good! I LOVE beeswax wrap. Not only is it eco-friendly, it keeps food fresh for much longer than plastic wrap.
Buy anything you can in bulk and reuse containers to reduce packaging waste.
If going to a restaurant, bring your own containers for taking leftover’s home instead of using their plastic or styrofoam containers.
Thrift shopping is very eco-friendly and reduces the amount of clothing in landfills. When purchasing new clothes or fabric products, look for brands that are made with cotton, linen, hemp and wool.
Use a reusable cup when ordering your daily coffee or tea and try and remember to use a reusable (preferably metal or glass) water bottle.
Last but not least, this one is simple…stop purchasing plastic stuff!
We could go on and on about this, there are SO many ways to reduce your plastic usage. The most important part is being aware of the issue and then implementing the steps to help reduce how much plastic we are using. The numbers are big, and it may seem “useless” because you are “only one person”, but if everyone takes the initiative to reduce how much plastic we are using, then hopefully by 2050 our oceans won’t contain more plastic than fish!
Check out the links in the post for more info about microplastics. Also, i posted this link on our Facebook Page but I will post it here as well. It is a video and some info about plastic in our oceans, there is a lot of really great info in here to share with others.
Have you ever added avocados to your baking? You should really give it a try, these brownies are delicious and you would never know that there is avocado in them (great for picky eaters!)
Adding avocado not only adds in a good amount of healthy fat to your baking, but also makes the texture of these brownies very soft and fluffy.
Check out the recipe below and if you give it a try, let us know what you think!
Serving = 12 brownies, (9x9in. pan)
1 ripe avocado
1/2 tsp vanilla
1/2 cup coconut sugar
3 Tbsp coconut oil or coconut butter (melted)
1/2 cup almond flour
1/2 cup cacao power (or cocoa powder)
1 tsp baking soda
1/2 tsp sea salt
1/3 cup organic dark chocolate chips
Preheat oven to 350F
Add first 5 ingredients into food processor & blend
Add in remaining ingredients (excluding chocolate chips) and blend until smooth
Stir in chocolate chips, leaving some for topping
Line pan with parchment paper
Pour batter in pan and smooth - top with remaining chocolate chips
Bake 18-20 minutes
Remove & let cool before cutting
Thank you to everyone who entered! We had over 100 entries for the contest and you have no idea how hard it was to choose only six - so we are adding two wild card entrants! That’s right, 8 people have qualified for the finals!
Here are the EIGHT finalists for our Capture Cape Breton contest.
The winner will receive a free massage every month for the rest of 2019!
Vote via Facebook or Instagram, please only one vote per social media account.
Voting closes at midnight on August 30th 2019.
Here’s a closer look at our finalists.
3. Mira River Full Moon
4. Kid Jumping
5. Barachois River
6. Charles on Branch Pond Look off
7. Kennington Cove
8. West Mabou Beach
Take a look at the fine print:
entrants must like our Facebook page/follow us on Instagram (this is so we can tag YOU)
entry must be a picture of Cape Breton that YOU took - it can be from a "real camera" or a phone, but you must be the photographer
winner will receive a complimentary massage on a Monday or Tuesday every month (starting in September) for the rest of the year
massages must be booked in advance and cannot be sold to somebody else (but can be gifted)
prize does not include massage therapist gratuity
massages must be claimed by the same person
by entering you are giving us permission to use your picture on our website and social media pages
Metabolic syndrome, is the development of at least three of the five following medical conditions:
central obesity / high waist circumference (over 35 inches for women and 40 inches for men)
high blood pressure
high blood sugar
high serum triglycerides
low serum HDL
In combination, these conditions contribute to the development of cardiovascular disease and type 2 diabetes. A recent study published by the Journal of the American Medical Association found that using vacation time could lessen the chances of developing metabolic syndrome. Interesting findings include:
Each additional vacation reduced the risk of metabolic syndrome by 24%
Those who took no yearly vacations had a 47% higher chance of developing one or more of the conditions of metabolic syndrome
Those who took 5 vacations a year had a 16% chance of developing one or more of the conditions of metabolic syndrome
Those who took 15 vacations a year had a 1% chance of developing one or more of the conditions of metabolic syndrome
The number of vacations days doesn’t matter, it was the number of vacations that reduces the metabolic syndrome symptoms.
Other interesting findings include
“Staycations” are just as good as going somewhere
The number of vacation days taken isn’t as important as the number of vacations
On average, participants used 14 paid vacation days a year
Alcohol consumption was low
Participants slept well during their vacations
So the next time you get the urge to book that flight or do an overnight trip to Chéticamp, do it! Where is your favourite play to escape to?
If I had to pick one of my favourite healthy and quick snacks to make it would definitely have to be the “energy ball” . I make all kinds of different combinations when it comes to making energy balls, it usually ends up being whatever I have in the cupboard at the time thrown together, but this recipe is one of my all time favourites.
These energy balls are made with two of my favourite adaptogens. What is an adaptogen you ask?
Adaptogens are natural substances derived from plants or botanicals that help the body adapt to stress, anxiety and fatigue. The adaptogens used in this recipe are maca and ashwagandha. Maca is a natural energy booster and is also great for balancing hormones. Ashwagandha is used for its calming benefits, it also helps reduce inflammation and improve your memory!
The other thing I love about these two adaptogens is that they are the easiest/most common ones to find in stores (especially in Cape Breton!)! You can check with your local health food store or bulk food store and they will most likely carry them. If not, you could get them on Amazon or online health food stores.
Check out the recipe below and if you make them, let me know your thoughts!
3/4 cup walnuts
3/4 cup almonds
8 dates (pitted)
1/8 cup chia seeds
1.5 tbsp coconut oil
1/4 cup cacao powder
1.5 tbsp raw honey
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp maca powder
2 tbsp ashwagandha powder
2 tbsp cacao nibs (optional, as these can be quite bitter)
Soak dates in warm water for approximately 10 minutes to soften
While dates are soaking chop nuts and seeds in food processor
Strain water from the dates, add to processor and pulse until a dough-like consistency forms
Add the rest of the ingredients and pulse until well combined
Form into balls
Roll in cacao powder, unsweetened coconut or chopped nuts (this step is also optional)
Store in an air tight container in the fridge for up to 4 days
If you are pregnant and/or lactating, it is advised to limit the use of adaptogens or avoid all together, if you wish to play it safe, you can still enjoy this recipe without the use of the adaptogens!
Fall is like the second coming of New Year’s resolutions. It’s a time to revisit goals, get rid of bad habits and start some healthy routines. Here is our fall exercise class schedule:
Tuesdays @ 1pm
“Sweat and Play”, Play Palace - 4-weeks $40 or $15 per drop in class. Kids/babies get supervised play time while mom gets a great workout!
Starting September 10th
Wednesdays @ 10am
55+ Exercise class, Our Lady of Fatima Church - 6-weeks $30 or $7 per drop in class. This class focuses on strength, endurance, mobility and balance. Participants of all levels and abilities welcome!
Starting September 11th
Thursdays @ 10am
Strength and Mobility with Dr. Shaun, Southend Community Center - 6-weeks $30 or $7 per drop in class. Dr. Shaun focuses on movements for healthy aging.
Starting September 12th
Fridays @ 10am
Chair Yoga with Jaime, Our Lady of Fatima Church - 6-weeks $30 or $7 per drop in class. Many of the poses of a traditional Yoga class are performed using a chair to assist those who may have mobility or balance challenges.
Starting September 13th
When you book a private Yoga session, you are getting a practice that is made specifically for you and your own needs, this looks different for everyone. Below I have outlined a few of the more common reasons people attend Private Yoga Sessions and what to expect:
Looking for a private class because you can’t make it to a scheduled class? Let us know when you book your session. Once you show up for your session you will be guided through a 45 minute session in the Yoga style you wish to practice (this is can be decided on the day of the session as our mindset is always changing, you might want something for energy or maybe something to help with relaxation at the end of a long day. During the 45 minutes you will be one-on-one with the instructor who will help you with proper alignment and can also work with you on any personal goals you might have within your practice you wish to achieve.
Some people look to Yoga as a healing modality when dealing with chronic or acute conditions. More and more health practitioners are realizing the healing benefits of Yoga and mindfulness practices for many health related issues.
If you are wanting to learn more about how Yoga can specifically help you improve the health of your body & mind, this is another way a Private Yoga Session could be helpful. You can come and talk to the instructor, she will go over any important information needed. Based on what you talk about, a home practice composed of specific Yoga poses will be made and given to you to take home and practice. Our instructor will also go over each pose with you and show you the proper alignment and tips for what to be aware of when doing each one.
When coming to the session, make sure you are dressed in (or have a change) of proper clothing to practice Yoga in. You want to be comfortable and not feel restricted in your clothing or limited in anyway. We have mats at the clinic, if you have your own and wish to use it, know that you are welcome to bring it with you. If you have Yoga props that you use regularly, feel free to bring these along as well (another way a Yoga session could be used is for learning proper use of props!)
If you have any questions about our Private Yoga Sessions or would like to speak to Allyson, please feel free to contact her at the office. You can do so by phone: 902-270-7022 or email: email@example.com
Allyson Lewis, RYT200hr is the Yoga instructor at Island Chiropractic & Family Wellness. She has completed her 200 hour Yoga Teacher Training and is offering Private Yoga Sessions and Yoga classes
Keep an eye out for an announcement soon with the dates and times of our 2019 Fall Exercise Class Schedule
Disclaimer - before participating in any activity that is new to you or you might not be aware if it is a right fit for you, please get permission from your health care provider. Private Yoga Sessions are not meant to treat or heal any ailment/illness or condition you may have.
Did you know that you can make ice cream at home without having to use an ice cream maker! Not only is it a healthier way to have ice cream (some call it “nice cream”) but you can also make what ever flavour you want, save money and involve the kids in the making process!
The base of this ice cream is made with bananas (no dairy here!). You can actually just make banana ice cream by chopping up a banana or two (or more depending on how many servings you want) freezing them and blending in a blender or food processor until it takes on the consistency of ice cream (approximately 3-5 minutes).
I have to admit, plain bananas is kind of boring (but good in a pinch when you don’t have much to add in), so here are a couple of options to make different flavours….
Mint-Dark Chocolate Chip Banana Ice Cream (a favourite of mine!)
2 ripe bananas, sliced and frozen
1/4 cup fresh mint (chopped)
1/4 cup chopped organic dark chocolate
Chocolate Banana Ice Cream
2 ripe bananas, sliced and frozen
2 Tbsp organic cocoa powder
(optional - add in chopped chocolate or chopped nuts)
The directions are simple, make sure the banana is frozen, place all ingredients into food processor and blend (3-5 mins until smooth) If you want a more chunky texture add in half the ingredients and blend to get the flavour and then quickly blend the rest of the ingredients in to finish.
You can also store these in a glass storage container or a loaf pan. This is a great option if you are making a bigger batch and want to have some ready to go. Just store in the freezer and scoop out when needed.
Some other add-ins could be, any type of fruit, nuts, honey, spices (cinnamon, cardamom, etc) , any type of nut butter would work too (chocolate peanut butter banana ice cream sounds delicious!)
Give it a try and let us know what ice cream creations you came up with.
Looking for a healthier version of strawberry jam for all of those fresh local strawberries you have waiting to be used?
Check out this recipe for a refined sugar free, gelatin free & vegetarian (or vegan) friendly!
Strawberry Chia Jam:
2 cups Strawberries
1 Tbsp Raw Honey (use maple syrup for vegan option)
2 Tbsp Chia Seeds
Remove stems & wash strawberries
Place all ingredients into blender/food processor. Pulse until you reach the desired consistency for your jam
Put in sauce pan over medium heat until bubbling, reduce heat and let simmer for 10-15 minutes until it begins to thicken
Remove from heat, pour into mason jar & let cool. Store in fridge for up to 7 days, if using later you can freeze it, just be sure to leave room at the top of the jar for expansion
Pride week in Cape Breton is fast approaching (events start on August 2nd)
As you may already know, Island Chiropractic & Family Wellness is a sponsor for Pride Cape Breton this year and we have been selling our Rainbow Skeleton shirts to raise money for Pride CB. Our staff, family and friends will be at the parade this Saturday wearing our shirts with pride! We hope to see everyone who purchased a shirt sporting their’s at the parade (and anytime you wish!) as well.
Also, we would like to extend a very big thank you to everyone who supported our efforts by purchasing a shirt to help raise money for our local pride society, we are very grateful for the generosity of each and everyone of you.
Island Chiropractic is also hosting a Pride Yoga event on Wednesday, August 7th @ 5pm. The class will be held at Our Lady Of Fatima Church Hall (in the basement). This class will be lead by Jamie Crane and Allyson Lewis. The class will be a restorative style Yoga class with the option for participating on the mat or by using a chair.
This class is open to anyone and everyone who is looking to explore Yoga in a safe, accessible and welcoming environment.
Gratitude is $5 and will be donated to Pride Cape Breton.
We hope to see you all there. Have a safe and happy Pride Week everyone ! ! !