I have posted the recipe for these before, but with the holidays approaching, I’m finding myself wanting to make them (and eat them!) and you may too! 😉 They are so easy and so tasty! My kids came by when I was making them once, popped one (without chocolate) into their mouth and immediately exclaimed “Mmmm caramel, I love caramel!” Yes to a healthier treat!

Recipe (makes approximately 15 caramels)


1 cup pitted dates

½ Tbsp peanut (or other nut or seed) butter

½ cup dark chocolate chips or chopped chocolate (use dairy free if needed)


1 Place pitted dates and peanut butter in a food processor and process until smooth.

2 Take mixture out and roll into small balls. You should get approx. 15 balls. Put in the fridge or freezer for 10-15 min to harden.

3 In a small bowl gently heat chocolate (either over a water bath or in the microwave)*.

4 Dip caramels in the chocolate and place on parchment paper to harden.

5 Optional: You can sprinkle with caramels with either some sea salt, chopped nuts, fancy sugar etc!

6 Let cool so chocolate sets.

7 Enjoy!

*If you melt the chocolate over a water bath be careful not to get water into the chocolate. Also, the smaller the bowl, the better for this purpose!

If microwaving the chocolate, add a drop of milk or cream and heat in increments of 15-20 seconds and stir between so you don’t burn the chocolate and it gets dry.

PicMonkey Collagecara

This soup came about thanks to a bunch of broccoli hanging out in my fridge with nowhere to go. This version of broccoli-cheese soup is a little lighter than a traditional one as it has no milk or cream in it, but it’s still creamy, thanks to pureed veggies! A bowl of this broccoli-cheese soup makes a great healthy and yummy lunch for colder days!

Yummy, healthy and easy to make!

Yummy, healthy and easy to make!

Recipe (serves 4)


3 garlic cloves, peeled and finely chopped

1 yellow onion, peeled and diced

6 cups broccoli florets (and diced peeled stems)

1 medium-large sweet potato, peeled and diced (you could use yellow or white potato as well)

1 carrot, sliced

1 red Thai chili (or ¼-½ tsp chili flakes), deseeded and finely chopped* (see NOTES)

4 cups vegetable or chicken broth

Olive oil


Black pepper

120-150 g aged cheddar cheese, grated [or a hard cheese of your choice, I think cheddar and parmesan mixed would be great, as well as Monterey Jack, mozzarella mixed with parmesan… the options are endless! J]



1. Add 1 Tbsp oil to a large pot over medium-high heat. Add garlic and onion and fry, stirring, 2-3 min.

2.  Add broccoli florets, sweet potato, carrot, chili (to your taste, start with a little and add until you’re happy) and ½ tsp each salt and pepper (use less pepper if you think it will be too spicy). Stir to combine.

3. Add 4 cups chicken or vegetable broth and let simmer over medium heat until vegetables are tender, approx. 10-12 min

4. Using an immersion blender, blend the soup as smooth as you want. Grate in most of the cheese, keeping some for garnish. Stir to melt.

5. Taste and adjust seasoning if needed.

6. Serve your nutritious bowl of yumminess with some grated cheese on top and a slice of your favourite bread on the side if you want (or our crackers from last week!) and enjoy!


*Be careful after handling the chili if using and don’t touch any sensitive skin for a good while after, it will burn!




My mom gave me this recipe during a visit to Sweden and since then we make sure to always keep these crackers on hand. I make almost weekly as the kids love them and since they are nut free they can take them to school! They are super delicious and so easy to throw together!

These delicious crackers are great with anything from cheese to hummus to salsa!

These delicious crackers are great with anything from cheese to hummus to salsa!

Combine all dry ingredients in a bowl. Add wet ingredients and stir.

Combine all dry ingredients in a bowl. Add wet ingredients and stir.

Divide dough between 2 lined baking sheets. Put parchment on top and flatten. Score into squares and bake!

Divide dough between 2 lined baking sheets. Put parchment on top and flatten. Score into squares and bake!



1 cup corn meal/flour (NOT corn starch)

½ cup sunflower seeds

½ cup sesame seeds

¼ cup ground flax seed

¼ cup pumpkin seeds

½-¾ tsp sea salt

¼ cup neutral vegetable oil (olive would probably work too but would change the flavour)

1 + 1/3 cup boiling water

Sea salt and/or sesame seeds for sprinkling on top


  1. Turn oven on to 325°F.
  2. Mix together all dry ingredients (corn meal through salt). Add oil and boiling water and mix well with a spoon to incorporate.
  3. Divide dough between 2 baking trays covered with parchment paper. Put parchment paper on top and spread out to a thin layer using your hands (you need to have parchment paper on top otherwise it becomes a crazy mess). Remove top parchment paper. Careful as it may be a bit hot at first, but it cools down quickly.
  4. Score into squares (so you can just break them apart once baked).
  5. Sprinkle with sea salt or sesame seeds to your liking.
  6. Bake at 325 for 45-60 min, or until crackers break apart easily.
  7. Enjoy with cheese, fruit, hummus, salsa or other dips and toppings!


If allergies are not an issue, the Bulk Barn is a great place to get most of the ingredients. Otherwise well stocked supermarkets and health food stores typically carry them as well.

If corn is an issue I’m sure you could try a mixture of other flours, but I haven’t tried as we love these!