Lambton County

Bliss Bites

With the holidays drawing near, it seems as if people are always stopping in. I like to have a batch of these waiting in the freezer for those impromptu visits or the potlucks you forgot to make something for. I also love to enjoy them on those blustery nights when you're feeling like something sweet after dinner.

This recipe is slightly adapted from A Couple Cooks' Bliss Bites-Healthy No Bake Cookies. Things I loved about this recipe was, first of all, I actually had all of the ingredients lying around = no searching for that one hard-to-find ingredient. I love that it is refined sugar free, and provides a good dose of healthy fats that help you to feel satisfied even after having just one. It is also friendly for those with gluten, dairy, or egg sensitivities. This recipe doesn't even require turning on your oven, and takes less than 15 minutes from start to finish! What's not to love?


1/3 cup coconut oil
1/8 cup peanut butter
1/4 cup maple syrup
1/4 cup cocoa powder
1 tsp vanilla
+1/2 cup rolled oats
+1/4 cup unsweetened coconut flakes
+1/4 cup brown rice crisps
(or 1 cup of rolled oats if missing above 2 ingredients)

Combine above ingredients (except for the rolled oats, coconut flakes and brown rice crisps) together in a small saucepan on low heat. Once combined remove from heat and fold in the oats, coconut flakes, and brown rice crisps. Spoon this mixture into 18 mini-muffin tins greased with oil. Pop in the freezer while preparing the topping.



1/4 cup peanut butter
1 tbsp maple syrup
1 tbsp coconut oil
+Sprinkle of sea salt on top at the end if desired

Combine above ingredients together (except for the sea salt) into a small saucepan on low heat. Once combined spoon on top of the base mixture and sprinkle sea salt on top, if desired. Freeze until set & store in the fridge or freezer. 


Sonja Overhiser - A Couple Cooks. "Bliss Bites (Healthy No Bake Cookies)".  March 2016.

Weekend Waffles

Weekend breakfast, two words that just fit so seamlessly together. There is something about waking up on a Saturday morning and ditching your Monday to Friday routine of oatmeal, and splurging for something more exciting! I have always loved the idea of waking up on the weekend to waffles, the smell wafting through the whole house, and drizzling local maple syrup on the finished product. However, 1 hour later that hunger often returns and the deliciously fluffy waffle was just not sustainable. They just don't quite pack the nutritional punch that other breakfasts provide. 

When it comes to waffles, I have been searching for a way to "have my cake and eat it too". To have a nutritious breakfast that fills me up, but also satisfies that craving of kicking your routine to the curb, and bringing some more excitement into your weekend! It took a year of ironing out recipes and changing the measurements to finally find the right combination of ingredients, but I have found it!  This recipe makes me feel like I am eating oatmeal and eggs for breakfast, BUT in the form of a tasty and fun waffle. It doesn't get much better than that - bring on the weekend!


Weekend Waffles

1/2 c. oat flour (grind oats in food processor or blender)
1/4 c. oats
1/4 c. flaxseed (ground)
1 1/2 tsp baking powder
1 egg yolk
1 egg white (whipped with a whisk to add fluffiness)
1/3 c. almond milk*
1/3 c. coconut oil (melted)
1/2 tsp vanilla

*If you are not intolerant to dairy you can substitute for 3/4 c. original greek yogurt
Preheat your waffle iron. Add all of the ingredients together into one bowl, mix, and pour onto waffle iron when ready. Remove when golden brown (time varies with each machine). Add 100% pure maple syrup and peaches or berries. Yields 4 small square waffles, feeds 2 people.