Thursday, December 10, 2015

My UnDiet Cookbook Review

I'm here to share with you some of the yummy goodness that you will find in Meghan Telpner's The UnDiet Cookbook.  

I was so excited for this book to hit the shelves that I pre-ordered it months before it was released, then I waited and when it finally arrived I was like a kid at Christmas.  I may have done a little dance standing at the mailbox that day.  

The first thing that will draw you in is the photos.  The colors are bright and crisp so everything just jumps off the page and make you want to run to the kitchen and recreate what you're seeing.

When you're done flipping through the photos it's time to get to reading.  This is not your average cookbook.  There is so much more than delicious recipes.

In the Introduction you'll learn what UnDiet means as Meghan shares her food philosophy.  

  • UnDiet is looking at the world through a fuchsia-colored lens, seeking and creating the joy, fun and vibrancy that comes with living a healthy life.
  •  UnDiet is about being set free from whatever titles and labels we have dropped on ourselves about the way we eat, look, move, love, think, sleep and shake the jiggle in our wiggle.
  •  UnDiet is breaking free from the rules we think we’re meant to follow, un-cubing ourselves from the cubicle world (or at least the beige, wall-to-wall carpeted way of thinking), and doing what is the very best for our individual health.
  • UnDiet is about questioning the paradigms of convention, and breaking the rules so we can create our own.
  • UnDiet is a simple, effective, bright-side-of-the-road way to achieve optimal vibrant health and live the life of our dreams  
Next on the list, Meghan gives you a lesson in how to cook the UnDiet way before you get in the kitchen and start cooking up a storm.

After that we move on to the main event THE RECIPES! You'll find things like Jamu Juice.  The first recipe I tried from the book.  

Chocolate Chocolate Say it Twice Pancakes

Oh Wow Cacao Truffles

Last but certainly not least Dressed to the Nines Sweet Potato

These are just a few of the 130 delicious, nutritious easy to make recipes.

But wait we're not done yet.  Believe me when I say this book has it all.
  • There's a chapter on Beauty Care. 
  • Entertaining that includes menus and party plans including ones for Taco Night, Brunch, Girls Spa Night and there's even a party menu plan for the Kiddies. 
  • If you travel Meghan's got you covered there too with snack ideas for the plane and lots of ideas and tips to have a fun trip the Undiet way. 
  • In the final chapter, UnDiet for life Meghan talks about structuring your free time, goal setting, sleep hygiene and much much more.
This book has very quickly become one of my favorite books to read.  There is so much information packed in this book each time you look at it you will learn something new.

Thanks for stopping by. 

Here's the Dressed to the Nines Sweet Potato Recipe for you to try out.

Soy-Free (option)      
Protein Powered (option)

Prep Time: 20 minutes
Cooking Time: 45–60 minutes
Serves 4

4 organic sweet potatoes
2 Tbsp avocado oil, coconut oil or organic ghee
1/2 red onion, diced
1 garlic clove, minced
one 14 oz can organic beans of choice, drained and rinsed*
6 cups greens, trimmed and sliced into ribbons
2 Tbsp fresh lemon juice
1/4 teaspoon Make-Your-Own Sambal (page 206 in The UnDiet Cookbook), red pepper flakes, or your favorite hot sauce
Sea salt

Optional Add-ons
·       Hemp seeds (protein bonus)
·       Toasted sunflower or pumpkin seeds
·       Fresh sprouts
·       Tempeh bits (prepared as with TLT Deluxe Sandwich, page 83 in The UnDiet       Cookbook)
·       Tahini Dressing (page 194 in The UnDiet Cookbook)

* Make it Protein-Powered!
Swap the beans for 1 lb pastured, organic protein of choice such as ground beef, chicken, or turkey. Cook the meat just until browned and then use in place of the beans.

Make It Like So
  •      Preheat the oven to 400°F.     
  •      Scrub the sweet potatoes and prick them in a few places with a fork (this gives  them room to breathe as they bake). Place them on a baking sheet and bake  until soft all the way through, 45 minutes to 1 hour.
  •      While the sweet potatoes are baking, heat the olive oil in a medium pan and  the onion and garlic. Cook until soft. Add the beans and cook for 5 minutes,  stirring occasionally.
  •      Remove from the heat and stir in your greens (the heat will wilt them). Add  your lemon juice, sambal, and sea salt to taste.
  •      Remove the sweet potatoes from the oven. To serve, slice each sweet potato through the middle and top with beans + greens mix and your optional add-ons.

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved

Sunday, March 29, 2015

Pina Colada Baked Oatmeal

Here we are just over a week into spring and this is what it looks like in my neck of the woods.  Not very spring like. 

  The cold frame is under here somewhere. Sad smileGuess there won’t be any greens planted early this year.

Oatmeal is one of my go to breakfast foods, I like them all stove top, overnight oats and baked oatmeal.  It is so versatile and the flavour combinations are only limited to your imagination.  Since winter seems determined to stick around till what is looking like July, why not start your day with some yummy comfort food. 

Pina Colada Baked Oatmeal
  • 2 Cups Old Fashioned Oats
  • 1/4 cup each, ground chia and ground flax *(you can use all ground flax if that’s all you have)
  • 1 tsp baking powder
  • Heaping 1/4 cup flaked coconut + 2 tbsp , toasted
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 cup coconut milk
  • 1 cup plain Greek or Balkan yogurt
  • 1/8 cup maple syrup
  • 1/8 – 1/4 cup almond milk (or milk of choice)
  • 1 heaping cup fresh grated pineapple (or you could use canned crushed)
Preheat oven to 350
Over medium heat toast your coconut in a frying pan till golden brown.  Don’t get distracted and walk away or you will end up with something that looks like this.

Once toasted set aside 2 tbsp

If you are using fresh pineapple grate it with a box grater until you have a heaping cup.

Combine all dry ingredients in a large bowl.

When you open your can of coconut milk, stir it well so it is well combined. Mix coconut milk, maple syrup, yogurt and pineapple in a medium bowl.  

Add to dry ingredients and mix till combined.  Add almond milk.  The amount will depend on how much juice your pineapple had. If you think it looks to runny just let it sit for a few minutes, the flax and/or chia will absorb some of the liquid.

Pour into a 8 x 8 baking dish, bake at 350 until golden brown, and the top appears dry about 35-45 mins.  Top with toasted coconut you set aside and let cool. Cut into squares.

Bake on Sunday and have breakfast ready to go for the week, or freeze individual squares for a grab an go breakfast anytime.

Don’t let the left over coconut milk go to waste, just add it to your smoothie in the morning.  Delish!

~~  Jackie

Monday, August 25, 2014



This is a post I’ve wanted to do for quite some time.  How many of you have ever been to your local Farmers Market?  Well, if you haven’t I would highly recommend you do.  We have amazing Farmers Markets in Nova Scotia.  Locally we have Alderney Landing, Halifax Seaport, Hammonds Plains, Musquodoboit, and the Brewery Market.  Outside of the metro area you can find markets in many other towns.  The Wolfville Market is great, Truro has a great one as well.

If you think you won’t be able to find what you’re looking for I’m here to tell you that’s not the case, you’ll find so much more.  Produce, fresh baked goods, free range meats, and jewellery to name a few.  All year round you will find fresh produce but this  time of year it is bursting with a rainbow of colour.

I think there is a misconception that items at the market are more costly than the grocery store.  In my experience they are usually cheaper or the same price.  Even at the same price you’re getting a much better product, grown by local farmers, picked at the ideal time, and everything is fresh usually picked/harvested within a day or two. Produce at the market may or may not be organic but is for the most part (at least in my experience) no spray. 

So I did a little price comparison








As you can see most things were cheaper at the market and some were the same price but much better quality.  The meat comparisons I did using items from Wild Mountain Farms Meet Up website.  I love their products and they do meetups weekly at different locations, including the Hammonds Plains Market, where you can pick up your order.

You will also find things at the Market you would be hard pressed to find at the grocery store………


…and you will find lots of things at the grocery store that you will NEVER see at the Farmers Market!!


Chicken????  I don’t think so!

I challenge you to get out support our local farmers and visit a Farmers Market in your area!

~~ Jackie

Sunday, August 17, 2014

Chocolate Covered Stuffed Dates

Here’s a quick and easy idea to satisfy your sweet tooth or give you a little energy boost.  Instead of reaching for another coffee, pop or energy drink try one of these.  If you don’t want take the extra time and add the chocolate they are just as tasty without it.

These little gems contain quite a bit of nutritional goodness.  Fibre, B-vitamins, potassium, Vitamins A, K and magnesium to name a few.  Just remember though they should be enjoyed in moderation as they are a fruit and contain quite a bit of natural sugar in their small little packages.  I usually wait till these chill for a bit in the freezer and then slice them in a few pieces, so you’re not eating a whole one each time.

Chocolate Covered Stuffed Dates


  • Medjool Dates – pitted
  • Natural almond butter (or nut butter of choice)
  • 70% dark chocolate
  • sea salt

almond butter dates

Melt chocolate in a double boiler.  Slice the dates in half being careful not to go all the way through.  You should be able to open them like a book.  Fill with nut butter and close the date.  Dip in the melted chocolate and place on a parchment lined cookie sheet.  Sprinkle with sea salt.  Put in the freezer till slightly chilled and slice each date.   Return to freezer to store.


The dates aren’t very photogenic but they make up for it in taste.

~~ Jackie