Blueberry Almond Protein Muffins

So the other week I was messing around in my kitchen and was in the mood to bake…muffins in particular, with the hopes of having leftovers in our freezer for tasty snacks throughout the week (which would probably be devoured by Michael in a day…but heck, I had good intentions). So muffin baking I began… and after three attempts, my Blueberry Almond Protein Muffins were born.

They’re a blend of Almond, Sorghum, and Coconut Flour which are all tremendously high in protein and fibre, meaning that they’ll keep you feeling fuller longer. These muffins are a great morning or afternoon snack or any great addition to your lunch or breakfast routine! And…the best part about them is that they’re 100% Gluten Free and Vegan (of course, would you expect anything less?)

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Enough chatting…Introducing….My Blueberry Almond Protein Muffins! .

Here’s what you’ll need!

1 C Almond Flour

½ C Sorghum Flour

½ C tapioca Starch/Arrowroot Starch (either one will work)

¼ C Coconut flour

1 C Sucanat

2 tsp baking powder

½ tsp baking soda

½ tsp xanthan gum

½ tsp sea salt

1 tsp cinnamon

¼ tsp nutmeg

½ C Coconut Oil, Melted

3 Tbsp Flax Meal, with 9 Tbsp of Water (mix in a small bowl and set aside)

½ C Almond Milk (Unsweetened Original)

2 tsp Pure Vanilla

2 C Frozen Organic Wild Blueberries

 

Directions…

Preheat the Oven to 350F

Line a muffin tin with liners.

In a large mixing bowl whisk together all of the dry ingredients.

Add the coconut oil, flax and water, almond milk, vanilla, and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry, and almost looks like a stiffer cake batter or cookie dough like consistency. If the coconut flour is drying out the batter, add another 1-2 tablespoons of almond milk.

Stir in the blueberries by hand with a rubber spatula.

Using a medium size ice cream scoop, dollop the batter into the muffin liners so they’re just past the top of the liner.

Bake for 22-25 minutes in the centre of the oven, until golden brown. Use a sharp knife to test their ‘doneness’. If the knife comes out clean, they’re done!

Makes 12 Muffins

 

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Happy Baking!

Lots of Love,

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Our Team. You Amaze Me…

After having back-to-back- to-back crazy holidays (Easter, Mother’s Day, Victoria Day)  at Lettuce Love and Kelly’s Bake Shoppe, I’ve begun to acquire a deeper respect and admiration for our team. Well, I’ve always had such gratitude for everyone who works with us, but  last weekend in particular set me over the edge (in a good way!).

Over Easter Weekend, we broke all previous records at Kelly’s Bake Shoppe and Lettuce Love for the busiest weekend EVER, and the next holiday, Mother’s Day was no different. On Mother’s Day Sunday,  in the midst of a full house at Kelly’s Bake Shoppe, I ran down to Lettuce Love to make sure everything was running smoothly (because I could see on my phone that we were in the middle of having our busiest Sunday EVER at Both locations…”ahhhh!” I thought, “I hope everyone’s O.K!”). I walked in to Lettuce Love, and the place was just hopping. Our customers we’re busy gabbing with friends, drinking mimosas and enjoying blueberry pancakes! “Phewww, was that a relief”, I thought to myself.  At that point, I went back up to Kelly’s to make sure everything was A OK, and guess what? It was. Our girls were buzzing around serving customers, taking orders, and chatting with customers.

But then I just sat in that moment for a minute and thought about where I was and how amazing these two businesses have become that we’ve built from the ground up. Working 14 plus hour days back in the Kindfood days baking, cooking, and trying to figure out what exactly our businesses would blossom into has really paid off…I’ll admit I had a bit of a teary moment,  because I’ve never really taken a step back from “LIFE” to truly understand how quickly we’ve grown our two companies, the impact we’ve had on the planet and people, and how many amazing people want to work with us every day. It was a pretty big ah-ha moment for me….

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Where would we be without the over 25 amazing team members at Lettuce Love Cafe and Kelly’s Bake Shoppe (I know…can you believe our team has grown to be this big?) ? You’re our foundation and the most integral part of our businesses. I’m sending you ALL the warmest THANK YOU from the bottom of my heart. You make our business what it is on a daily basis, and help us take our two businesses to the next level.

Your efforts don’t go unnoticed. You’re the most incredible people I’ve ever had the pleasure of knowing. 

Love,

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Green Goddess Superfood Smoothie!

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I’ve been looking at spicing up my regular green smoothie/ green juice routine lately, and I think I’ve nailed a pretty good one! This smoothie has so many delicious components and will wake you up first thing in the morning and get your body moving. It’s also a great lunch for all of you busy bodies out there trying to stay healthy but don’t have the time to make a 3 course meal. It’s loaded with tons of healthy ingredients that will keep you going all day long; including Kale, which as we all know is an absolute superfood, loaded with protein, iron, fibre, and tons of micro nutrients. It … Continue reading 

We Love Moms at Kelly’s Bake Shoppe! Gluten-free, Vegan, Nut-free, Peanut-free Bakery

Have you been to our beautiful bakery yet? Well if you haven’t stopped by yet… make a point to come in with your Mom (or any other amazing Woman in your life) over Mother’s Day weekend. Treat her to a delicious cupcake, or even one of our delicious Vegan Soft Serve Ice Creams!

We love Mom’s at Kelly’s Bake Shoppe. I mean how could we not, after all we’re a mother-daughter team working together every single day !

Click here for our Mother’s Day Menu! It’s available Thursday to Sunday of Mother’s Day Weekend.

We’ve also extended our Summer hours, Thursday, Friday, and Saturday nights til 9pm!

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We’ll have tons of delicious Mother’s Day inspired goodies over the weekend! Come in bright and early to stock up for Mom, or you can also call us to place your order (905)-333-1400!

Happy Mother’s Day!

xo

You can find Erinn on:

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada

KELLY’S BAKE SHOPPE. DAIRY-FREE, EGG-FREE, PEANUT-FREE, GLUTEN-FREE & VEGAN BAKERY

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I don’t know if all of you know, but I own Kelly’s Bake Shoppe with my beautiful Mother, Kelly Childs. We love what we do, and we’re so excited for the future of Kelly’s Bake Shoppe!   We have exciting news! Our Easter Menu is here, and will be available April 17th to April 20th! Everything is looking delicious, and our amazing team has been working hard to this Easter one to remember!  Give us a call (905)-333-1400 to place your order! We’ll also be OPEN Good Friday from 10-4, and Easter Sunday from 11-5! CLICK HERE for our Easter Menu! Even more exciting news! Our vegan soft serve ice … Continue reading 

Delicious Five Layer Vegan Bean Dip!

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Who’s excited for summer barbecues? Dinner parties? and Warm Summer Nights? Well I certainly am! This winter has been absolutely brutal and I think we’re all ready for it to be OVER! With a slight hint of spring in the air I started going through my delicious spring/summer recipes and came across this one…. One of my favourite comfort foods and appetizers is my Five Layer Vegan Bean Dip. When I first went vegan over 5 years ago, this dip was my go to recipe for an appetizer for dinner parties (and sometimes dinner for Michael and I). I still use it to this day and it’s as delicious as … Continue reading 

My thoughts on Feminism… and Girl Power!

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With International Women’s Day recently behind us, it got me thinking about the term feminism and the real meaning (or at least my interpretation…) behind it. A Feminist is described as: a person who believes in the social, political, and economic equality of the sexes. Are you a feminist? Because I certainly am! I guess that explains my drive and determination to be in business with My Mom, and create an empire of health, female empowerment, and show women (and the rest of society) that they CAN own their own businesses! However,  in our society, the term “Feminism and Feminist” has been stigmatized. Don’t think so? Well let me ask … Continue reading 

Overnight Gluten-Free Vegan Oats in a Jar

It seems like Oats in a Jar are the newest trend with food recently. Well I’m all for it! They’re very nourishing, and simple to make. All you need is a few ingredients that you probably already have in your pantry and fridge.

The best thing about having oats for breakfast is that they’re super high in fibre, which means you’ll stay fuller longer! They slowly release energy into your system, therefore making them a great satisfying way to start your day! One cup of oats provides 6 g of protein and 4 g of fibre. Among all grains, oats have the highest proportion of soluble fibre. This gel-like fibre travels through your intestinal tract and helps to trap substances associated with high blood cholesterol. Studies show that people with high blood cholesterol who eat just 3 g of soluble fibre per day can reduce their total cholesterol by 8% to 23%. Crazy eh?

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Here’s what you’ll need for your homemade Oats in a Jar!

12-16 oz Mason Jar (or jar with a sealable lid)

1 Cup Almond Milk (unsweetened vanilla, Blue Diamond Brand)

½ Cup Gluten Free Oats (Bob’s Red Mill is the BEST)

¼ Cacao Nibs (RAW)

1 Tbsp Cacao Powder (RAW)

2 tbsp Coconut Sugar (or sucanat or agave)

½ Mashed Banana

Directions

  1. Put all ingredients in a mason jar, screw on the lid
  2. Shake until all ingredients are combined
  3. Refrigerate overnight
  4. Add more milk if necessary :)
  5. Enjoy your delicious breakfast!

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xo

Erinn

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Creamy Vegan Mushroom Risotto

As some of you may have noticed, I posted a deliciously taunting picture of my Creamy Vegan Mushroom Risotto on my Instagram and Facebook page a few days ago. I had such a huge response from people begging me for the recipe! Well today’s the day, and I’m so excited to be able to share it with all of you!

Risotto is the perfect warming meal for this brutally cold and bone chilling winter we’ve had up here in the Toronto area. It’s become a staple in our house and one of my main go to meals! Some of you may be intimidated by risotto, and think that only “fancy” Italian chefs are capable of such a “masterpiece”, well don’t be! It’s an extremely simple recipe; it just requires a little more tender loving care! It’s a great what I call “Show off Vegan Meal” for all of those who think that vegan food tastes like bird seed…haha!

Now go on and invite your friends and family over so you can impress them with this amazing recipe!

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Here’s what you’ll need!

1 ½ C boiling water

4 Tbsp tamari

6 C veggie stock

 

¼ C lemon juice

2 cups chopped spinach

 

2 tsp Himalayan Sea Salt

2 Tbsp Olive Oil

6 cloves garlic, finely chopped

1 ½ C finely chopped yellow onions

4 Cups Crimini Mushrooms, sliced

1 C oyster mushrooms, sliced

4 tsp fresh thyme (leaves only)

3 Cups uncooked Arborio rice

1 ½ C dry white wine (good white wine)

3 Tbsp Earth Balance

5 Tbsp Nutritional Yeast

 

6 tbsp fresh basil

Mushroom jus to drizzle

Black pepper to taste

Salt to taste

  1. Bring boiling water, tamari, and veggie stock to a boil, and then let simmer.
  2. In e small bowl toss the spinach lemon juice, and 1 tsp salt, set aside
  3. In a heavy bottom sauce pan over medium heat, heat 1 T of the olive oil. Add the chopped garlic and onions and cook stirring until the onions are translucent, about 6-8 minutes. Add the mushrooms, thyme, and cook until the mushrooms are soft.  Add the remaining 1 Tbsp olive oil and the rice, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice, snapping and popping sounds, about 4 minutes. Add the wine, stirring constantly, until all the liquid is absorbed.
  4. Ladle ¾ C of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue in increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still a creamy consistency. About 25-30 minutes.
  5. Add the spinach and cook for about 2-3 minutes, stirring constantly or until the spinach is wilted and bright green. Stir the margarine and nutritional yeast. Add salt and pepper to taste, serve immediately.
  6. Garnish with 1 tbsp of fresh basil, and 2 tbsp of mushroom jus for extra flavour!
  7. Yields 6-10 servings J
  8. ENJOY!!

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photo 5

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I hope you enjoy this recipe as much as I do!

xoxo

Erinn

Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizationsYou can find Erinn on:

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada

Erinn’s Whipped Body Butter

This winter has been a “doozey” to say the least. Ice storms, cold weather, and crazy snow storms have reeked havoc on our skin! Yes our skin! . Even though we’ve all been in hibernation mode, we all need to remember (yes me too!) to take the time to nourish our skin. But how you say? Well I have just the thing for you! After all…our skin is our largest organ!

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Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizations_Kellys Bake Shop_Vegan Bakery_ Gluten Free Bakery_green juice

I’m so excited to share this amazingly scrumptious recipe with all of you! This body butter is SO simple, and so nourishing for your skin. You’ll be ready for the world to see your radiant, soft, and glowing skin within days! Use my Body Scrub first, then generously apply this body butter for best results. I’ve been using these two recipes for the past couple of weeks, and I’ve noticed less bumps, dryness, and more radiance, and moisture coming back into my skin! Remember: a little goes a long way!

Here’s what you’ll need!

  • 1 cup of unrefined Raw Cocoa Butter
  • ½ C Shea Butter
  • 1/2 cup Unrefined Raw Coconut Oil
  • 1/2 cup of Jojoba Oil
  • 12 drops- Essential Oil of your choice (optional: I used orange oil for a delicious orange and chocolate flavouring!)

1. Melt the coconut oil, cocoa butter, and shea butter gently in a sauce pan. They don’t need to get hot, just warm enough to melt. Transfer the mixture to your mixing bowl and add the orange essential oil, and jojoba oil.

2. Put the mixing bowl in the freezer for 5-10 minutes, or until the mixture is partially solid (you don’t want it all the way solid, or it will cause clumps).

3. Mix on medium-high speed for 5-8 minutes with a hand mixer or stand mixer with the (whipping attachment), or until it’s light and fluffy. You can scrape the sides of the bowl every minute or two to prevent clumps.

4. Use a spoon or a rubber spatula to transfer your orange chocolate body butter to a glass jar or storage container. Store tightly covered at room temperature.

Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizations_Kellys Bake Shop_Vegan Bakery_ Gluten Free Bakery_green juice

 

Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizations_Kellys Bake Shop_Vegan Bakery_ Gluten Free Bakery_green juice

 

Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizations_Kellys Bake Shop_Vegan Bakery_ Gluten Free Bakery_green juice

 

 

Enjoy!

xo

Erinn

Erinn Weatherbie_Kelly Childs_Mike Rennie_Kelly’s bake Shoppe_Kelly’s xo_gluten free vegan baking_gluten free vegan recipes_green smoothies_Green smoothie recipes_inspiration_entrepreneur_gluten free vegan cookies_mother daughter team_childs and Weatherbie pantry_childs and Weatherbie_lettucelovecafe_lettuce love café_ lettucelove_Ken Childs_Burlington Bakery_Kale Smoothie Recipes_Butternut squash soup recipes_gluten free vegan cupcake recipes_sexy vegan_bakery_gluten free vegan bakery_toronto bakery_kale smoothie_coconut oil_feminism_girl power_tim Weatherbie_girl power organizations

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