Pumpskinny Chocolate Chip Cookies

I have one word for you today:


Mmmm…. Okay I lied, I have a few more words than that.
The first time I had a cookie after going gluten-free, I nearly cried tears of joy (and ended up eating 6 instead of dinner.) Definitely not the healthiest of things, cookies are a snack food staple for many of us… and I certainly did not want to be without them!

I believe everyone can enjoy healthy and nutrient packed treats that taste just as good as the real thing! These unique cookies get their rich moistness from a secret ingredient….


QUINOA! Quinoa is this gluten-free girl’s best friend, I enjoy it almost everyday. High in fibre, protein and over a dozen essential nutrients, quinoa is THE superfood to beat. I was elated to take on the challenge of incorporating it into a dessert. Behold, my Pumpskinny Cookies, a guilt free fall treat with whole grains and nothing artificial.

Pumpskinny Chocolate Chip Cookies
(Makes 30 cookies)

  • 1 cup oat flour (grind oats in a blender until fine, measure after blending)
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice (a blend of cinnamon, nutmeg and cloves)
  • 1/2 cup softened coconut oil (can sub butter/oil)
  • 3/4 cup pureed pumpkin (NOT pie filling)
  • 1/4 cup sucanat/brown sugar
  • 1/4 cup agave
  • 2 beaten eggs (sub 2 tbsp flax meal mixed in 1/2 c. warm water for vegan version)
  • 1 tsp vanilla
  • 1 cup cooked quinoa
  • A handful of g-free chocolate chips (Enjoy Life brand is great)
  1. Sift together dry ingredients (or whisk well with a fork)
  2. In a separate bowl, mix coconut oil, pumpkin and brown sugar together
  3. Add in eggs and vanilla.
  4. Slowly add dry ingredients to wet, stir until JUST combined
  5. Fold in quinoa and chocolate chips until well blended
  6. Bake at 350 for 14-17 minutes depending on cookie size

*Tip: store them in the fridge or freezer to keep fresh for longer. They also taste amaaaaaazing warmed up in the microwave! 

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Question of the day:
What is your all time favorite kind of cookie?

 I am a big fan of peanut butter M&M cookies, but my favorite cookie of all time would have to be imperial. (Maybe I’ll give those a g-free makeover next!) 


A wee bit of inspiration.

Let’s talk weight loss.


Me in July 2011

I have dwelled far too much on the fact that I was once labelled as obese. I will not label myself as an ex-fat girl, because that gives me a reason to settle. That gives me a reason to say “I’m not as bad as I used to be” and while that may be true, proper diet and exercise is not temporary. You can’t reach your goals and revert back to bad habits, the best way to lose weight is to live a healthy lifestyle. Everyone knows this, yet why do so many people choose to disregard their health in the name of instant gratification? 

Don’t say “I can’t have that” because you most certainly can, choose to say “I won’t have that” instead. Once you stop indulging in the sweet stuff, the fried stuff or the salty stuff your body begins to stop craving it. When you listen to what your body tells you, you can begin to understand why you are overeating. When you finally reach your goals, you’ll look at yourself in a whole new way.


Here are a few tips to get you started:

  1. Eat less and eat better!
  2. Small changes add up
  3. Exercise daily
  4. It’s not ALL about the scale

I did it, and I’m not done yet. 60lbs down, 20lbs to go.

Oatmeal Pancakes for One

Who doesn’t love fresh, hot pancakes on a weekend morning? The smell of buttery deliciousness fills your nose and the delicate sizzling delights your ears. Everyone is always a little bit happier after a good old pancake breakfast. Despite all their yumminess and all their nostalgia value, there is a downside.

A breakfast of just two pancakes, butter and syrup can add up to about 500 calories and 90 grams of carbs. NINE-ZERO.  Pancakes can be time consuming, recipes often yield a zillion portions and no one needs all those simple carbohydrates in the morning! Oh and not to mention gluten and pancakes being bffls. I sought a solution to all of those problems, because let’s face it… pancakes are rad and we should be able to eat them on all days ending in -y.


SO without further ado, I present you with a single serving, delicious pancake recipe that is chock full of nutrients, healthy fat and fibre. At ~250 calories for the ENTIRE recipe (yes, you may eat the whole thing) these bad boys will fill you up.


Single-Serve Oatmeal Pancakes
(serves 1)

  • 3 tablespoons Almond Flour
  • 3 tablespoons Oat Flour
  • 1 teaspoon Coconut Flour
  • 1 tablespoon ground flax
  • pinch salt
  • 1 teaspoon baking powder
  • 2 egg whites (sub applesauce/oil for vegan version)
  • 3 tablespoons almond milk (sub any other milk)
  • 1 teaspoon vanilla
  • 1 packet of stevia (equals about 2 teaspoons of sweetener)
  • Light spray of oil for cooking
  1. Combine all dry ingredients, mix very well with a fork or sift together.
  2. Whisk egg whites until fluffy, add stevia/other sweetener, then fold in milk and vanilla
  3. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients. Stir until JUST combined.
  4. Cook in a preheated non-stick skillet over medium-high heat until golden brown on both sides.

Round out the meal with 1/2 a banana and a tbsp of almond butter. There you have it, in under ten minutes you have yourself a healthy and delicious breakfast. Enjoy!

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Question of the Day:
What are your favorite foods to have in/on pancakes?

Chocolate chip pancakes are a BIG weakness of mine. I could eat a mountain of them, with more chocolate than batter…topped with whipped cream and banana’s… and Nutella… and maybe some shredded coconut. Great, I’ll probably dream of unhealthy pancakes tonight!