Kitchen Motivation

Kitchen Motivation updated their phone number.

Hi guys! 🤗 sorry I’ve been MIA over the summer. Things got a little crazy with work and vacays in Portugal 🤗 but I’m back now! Hope you enjoy my food art ♥️
Made this lemon meringue tart for my girlfriends bday last night. It’s dairy free 🤗

Made some healthy and natural doggo treats for a super fun project for a client. 🐕🐾
I used natural foods like carrot, pumpkin, banana, apple sauce, oat and rice flour, dragonfruit powder (for the pink!) and peanut butter to make these babies. I have some available for sale for my calgary peeps!

Mini cookies $33/dozen
Mini cupcakes $48/dozen

PM me for more deets :)

Hi summer!! 🤗 ☀️
My fav summer treats are cashew cheesecakes.. I also love making them look like sunshine ☺️ what’s your fav summer dessert?! I wanna know your thoughts so I can get some new inspiration for new posts! Xx 😘

Chilly day here in ☔️ time for a 😍... and hang out with my favourite newborn niece 👶

Good morning Friday! 🌞Let’s kick some ass today 💁🏼‍♀️ .
Tried out some vegan, GF and DF panna cotta tartlets 😋pictured: strawberry lemon, blueberry and vegan white chocolate!! Let me know if you guys want the recipe and I will post!

Hi guys!!! Sooooo You may have noticed I’ve been MIA a little 🙄... things have been crazy here at and for me personally. I promise I’m back at it- I have some new and exciting content very coming soon! So stay tuned 🤗

Sometimes all you need is a little cheese with your wine 😜

Treat your mom this Mother’s Day with some pie making 🥧😍
We’ll be making these delicious blueberries pies at the Mother’s Day Healthy Desserts class this Sunday at 2:30pm. https://www.cookbookcooks.com/cooking-classes-events/051318desserts

Made plans yet with your mom this Sunday?
Join us on Sunday, May 13th from 2-4:30pm for our Mother’s Day Healthy Delectable Desserts class . https://www.cookbookcooks.com/cooking-classes-events/051318desserts

Food is a form of expression. It’s an art to some and a misery to others. My love of food allows me to express how I’m feeling in the moment. It also allows me to live in the moment away from all the rules and expectations I have for myself and what is expected of me in society. To me it is part of what makes life so beautiful. 💕 What is your love, your passion? What brings you joy?
Pictured: GF, DF apple cardamom and cinnamon pie. Low in sugar- made with monk fruit extract.

What are you doing for your mom on Mother’s Day??! I mean, she did bring you into this world. Don’t you think she deserves a little quality time with her fav prodigy? 😉
Make sure to sign up for my Mother’s Day Healthy Delectable Desserts class on Sunday, May 13th btw 2-4:30pm! https://www.cookbookcooks.com/cooking-classes-events/051318desserts
Pictured here: GF/DF/sugar free trifle with lemon curd, blackberry compote, coconut whipped cream and toasted black pepper genoise.

GF white chocolate, almond & raspberry scones.. cue drool 🤤
I had to do a little recipe testing today for my sister’s baby shower (high tea theme!!). Scones are definitely in order for a party like this. These bad boys sure passed the test 😋.. oh wait! No they didn’t, I have to recipe test them again 😉

Sunday morning vibes 🥥🥑🍎
I love making smoothie bowls over just smoothies as I enjoy the toppings the best ☺️ My favourite toppings right now are fresh coconut, chia seeds and almond butter! What are your favs?

Sunday morning vibes 🥥🥑🍎
I love making smoothie bowls over just smoothies as I enjoy the toppings the best ☺️ My favourite toppings right now are fresh coconut, chia seeds and almond butter! What are your favs?

Happy Easter weekend everyone!
🥚🐣🐥
My favourite part about celebrations is that I get to let those I care about know how much I appreciate them through my food. When I give someone something I’ve put my heart and soul into and they appreciate it, it fill my heart more than anything else. This is what keeps me going in all the trials and tribulations of my life. This weekend is all about spending time with my family and friends and cooking some of my fav French goodies. Pictured here is a classic Tarte Tatin. Thank you for the recipe Philip Tessier!👌

Save the date! 📆
What better time of year to clean up your diet than spring? Join me in my Basics of a Holistic Kitchen Cooking Class The Cookbook Co. Cooks on Saturday, April 7th from 2-4:30pm. https://www.cookbookcooks.com/cooking-classes-events/040718holistic

Nothing like a ton of veggies that taste A-MAZING! 🤤
Made a little veg Thai curry for a friend who’s been helping me revamp my website 💕 (psst.. stay tuned!). Anyone who knows me, knows that I love making people feel good by feeding them. Same goes for favours ☺️

Smiling waaaaay to hard! 🤣 Got to meet and chat with in this week. Check out his new book, Chasing Bocuse!

Healthy cooking class anyone? 👩🏼‍🍳
The #1 concern I get from people who are hesitant about eating healthy is that they believe that healthy food has no flavour- WRONG. It has the best flavour. You just have to know what ingredients go well together and were to source them from to ensure quality. If you want to learn more about how to start cooking healthy, delicious food join me on April 7th from 2-4:30pm at the cookbook co. 👉 https://www.cookbookcooks.com/cooking-classes-events/040718holistic

Fruity feels 🍊🍋😋
I’m heading to Chicago this week for the International Home & Housewares Show! Be sure to follow me on my adventures while I scavenge the city for yummy, healthy food!.. and maybe some Chicago deep dish.😜

Who wants to get in on this right now?! 🤤
My fav go-to dip is Muhammara.😍 It is seriously the sh*t. You have to try it! It’s made with roasted red peppers, walnuts, pomegranate molasses, garlic and cumin. If this is a recipe you are interested in, let me know in the comments and I can post it.

I scream, you scream.. nicecream?! 😂😍😋
Simplest thing in the world to make, but totally irresistible. 💗Freeze a few PEELED bananas. Add to a blender with a bit of true cinnamon and a splash of almond milk and voila you get nicecream! I added some goose berries, candied walnuts and turmeric dusted coconut shavings on top for crunch and OMG!😋😍😋😍😋

Calling all health foodies and home cooks! 👩🏼‍🍳👨🏻‍🍳
For those who have been waiting patiently, I have some exciting news! I have partnered up with The Cookbook Co. Cooks and will be teaching my healthy cooking classes out of their space in April, May & June. I’ll keep you posted on the exact deets very soon :)

Get those greens in people! 🥗
For most it can be difficult to look at a salad and say, “mmm! I love salad so much that I could eat it everyday!”. Reality check👉 most people aren’t like that. We know how important it is to eat greens, but how do we get them in in a way that makes us enjoy them? Cue the toppings!! Try something outside of carrot, tomato and Italian dressing (because honestly that gets boring real fast!). Try interesting combos like raspberry, lime and h**p hearts or orange, shaved fennel and pistachio. Now we’re talkin’!

Morning vibes be like 💁🏼‍♀️🍊🏖
Nothing like having a fruitful (pun intended 😜) brekky to start the day out right! Heading to the gym to burn all this off now 🏋🏼‍♀️

Be mine ❤️💗❤️💗... or just eat chocolate! 😜
As promised, here is the recipe for my strawberry chocolate hearts!
Strawberry Chocolate Hearts

1 cup frozen strawberries, thawed
1 cup raw cashews, soaked overnight
4 tsp lemon juice
1/3 cup coconut cream
2 tbsp coconut milk
4 medjool dates, pits removed
1 tsp vanilla extract
Pinch of sea salt
1 1/2 tsp beetroot powder
1/4 cup cocoa butter
1/4 cup coconut oil
1/4 cup freeze-dried strawberry pieces

Special Equipment:

Silicon moulds of any shape/size
High-speed blender

In a high-speed blender, add thawed strawberries, pre-soaked and drained cashews, lemon juice, coconut cream and milk, dates, vanilla, salt and beet powder. Blend on high until smooth.
Meanwhile, melt cocoa butter and coconut oil in a small pot on medium heat until just melted.
Turn the blender down to low and remove the feed top. Slowly pour the oil/butter into the cashew mix while the blender is on.
Pour silicon moulds half full with strawberry cashew mix. Sprinkle a few chunks of freeze-dried strawberry pieces on top of the cashew mixture. Then top up the mould with more cashew mix. Slap the moulds against your work surface to get out any air bubbles and scrap the tops with an off-set spatula or knife to create a smooth top.
Place in the freezer. Allow to freeze for a few hours or until they are solid.
Once solid, pop them out and place back in the freezer in a container.
Melt dark chocolate in a double boiler. Dip the frozen strawberry cashew hearts in the chocolate. Place on a cooling rack to solidify.
Store in the fridge for up to a week or in the freezer for up to 3 months.

Because there has to be a food countdown for every holiday 😜 (I know, Valentine’s Day isn’t technically a holiday, but still!).
There is going to be A LOT of strawberry and dark chocolate mousse in my future 💗🍓😍💗 I will share this recipe with you on my next post! Stay tuned!