Coconut Onion Rings~Hungry Elephant

Had to share this!

Kalie over at The Hungry Elephant has been posting some amazing recipes this year and if you haven’t strolled over to her blog or YouTube channel, What are you waiting for?!  Seriously good stuff.

Coconut Onion Rings!

Ok…a few years ago I tried Coconut Onion Rings from a Food Truck here in Hamilton and fell in love.  So good!  But sadly, the food truck is no longer in business 😦

They were always in the back of my mind to try to make but then….The Hungry Elephant read my mind and boom!  There it was!



I am going to give this recipe a try with a few slight alterations.  This recipe is made keto, which means no flour, which is great for gf option.  I will use some almond milk as a binder and try to go vegan with these too.   I am going to add a little rice flour to mine and try to broil them and then bake.  I really hope this works!

I’ll post the final result…good or bad tonight!

Thanks to The Hungry Elephant for reminding me of these yummy guys and for posting the video!


Vegan Cinnamon Buns – YouTube Thursday!

You Tube Thursday!!!

We wanted to share a video today from one of our fave blogs, The Minimalist Baker.  We have shared a few recipes over the last year with you guys and can’t say enough good things about this blog.


Ya…I know…What’s not to love.  I will attempt this recipe using gluten free flour perhaps on the weekend.  The whole yeast/gluten free combo actually frightens me!  Believe me, if you have tried as many gluten free baking recipes as I have, and believe me, the majority of them don’t make it to the public, you’ll know what I mean.  But…they say to do one thing each day that scares you…so does this count?  😉

This weekend is shaping up to be still a little on the cold side here, so I think it may be a good time to do some baking of the buns.  Definitely going to give this recipe from The Minimalist Baker a try!

Check out her blog for great recipes and blogging info too!

Vegan Soft Pretzels

You heard me…yeh…soft pretzels and they are vegan.

Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.

Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe.  Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me.  One day…I will muster the courage to give this recipe a try and make it gluten free too.


BUT FOR NOW….we’ll just stick to the vegan part…

2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread.  I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt

Other Ingredients:

7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling


1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes.  You should see it getting a foamy on top.

2. Mix in the melted Earth Balance and the flour.  I placed my dough in the stand mixer and used the bread hook to mix it up.  Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm.  Leave it!  Don’t even look at it!  lol  Let the dough rise for about an hour and get it to double its orignal size.

3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.

4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.

5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces.  Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.

6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.

7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.

8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.

9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time.  I found that this was really important…to rotate the sheet. This step made for even baking.

I’m not going to lie…these were amazing.  We have some hard core bread lovers in the house and they loved them!

Definitely going to make these again…and I will try the gluten free version just to see if they work too.


This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it.  If you haven’t visited this blog before, click that link and check it out!  Lots to read and great content to share!

Maple, Apple & Cinnamon Baked Oatmeal

Maple, Apple & Cinnamon Baked Oatmeal!

Ok..what the heck is going on with the weather?  One day it is nice, almost spring like and the next the temperatures drop 20 degrees and we’re freezing our buns off again!

The chilly weather is when we need to have something warm and lovely for breakfast. What could be more warm and lovely than Maple, Apple & Cinnamon Baked Oatmeal?

The great thing about baked oatmeal, unlike making it by the bowl, is that you can make a big batch and store it, warm it and have some more for dessert!


  • 2 1/2 cups large flake oats
  • 2 1/2 cups plain Almond Milk
  • 2 apples, peeled and shredded using the large side of a box shredder
  • 1/2 cup dates, pitted and chopped
  • 1/3 cup raisins or currants
  • 1/4 cup slivered almonds
  • 2 tbsp maple syrup
  • 2 tbsp Almond butter
  • 1 tsp cinnamon
  • 2 tsp pure vanilla essence
  • pinch pink sea salt
  • coconut oil for greasing baking dish

Preheated 350 F oven


  1. In a medium sized mixing bowl soak the oats in the Almond Milk for 10-15 minutes.
  1. Add all of the remaining ingredients, and mix until thoroughly blended.
  1. Lightly coat a large baking dish with coconut oil and scoop the oatmeal mixture into the baking dish.
  1. Bake on the middle rack of the oven for 40-45 minutes or until golden brown.
  1. Serve warm with extra Almond milk, coconut milk, cashew cream & a drizzle of maple syrup if you need more sweetness.
  1. Leftovers can be stored in a sealed container in the fridge for 5 days or frozen in individual serving dishes.






Cacao Banana Almond Ice Cream

Cacao Banana Almond Ice Cream!  It’s vegan and raw! 

Oh…and Delicious! 

Val is in love with her new blender, and I don’t blame her…total blender envy going on here. 🙂  But now she comes up with these crazy recipes using her beloved blender that are awesome for us to share here!

In the mood for something sweet, creamy, chocolatey but you still want to stay on the path of healthy food?  Maybe you don’t but even if you don’t…this recipe will not disappoint even the sweetest of sweet tooth.


  • 4 medium frozen bananas, cut into bite size pieces
  • 1/2 cup unsweetened Almond milk
  • 1 tbsp natural almond butter
  • 2 tbsp cacao powder
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla



  • 2 tbsp cacao nibs
  • 1/4 cup fresh berries
  • 1 tbsp chopped almonds



  1. Place frozen banana pieces, almond milk, almond butter, cacao powder, maple syrup and vanilla in a high speed blender and pulse for 2 minutes, scraping down the sides as you go. Blend until smooth and creamy.
  1. You may serve right away or freeze for a few hours. Using an ice cream scoop, place ice cream in a small dessert dish or bowl and top with berries, cacao nibs and almonds.


Variations: This is also delicious made with coconut milk and served with coconut shavings.

I know it is cold outside…again… but ice cream taste good no matter when you have it!


You Tube Thursday!

So…we recently upgraded this blog to be able post VIDEO!!!  

So excited.  There have been so many videos we have wanted to share but up until now all we could do is share a  link.


I wanted our friend (ok, she’s my uber talented neice) Kalie at The Hungry Elephant

to be the first video we share for what I hope will be a weekly feature…..

You Tube Thursday….dah…dah…dah…!!!

This recipe from The Hungry Elephant is sweet treat but a healthy snack all at the same time!  One of my all time faves…baked apples.

Check it out..and check out The Hungry Elephant...


Pink Passion Slushie

It’s Valentine’s Day!!! 

How about a Pink Passion Slushie to share with your sweetie?

Not only does this slushie taste yummy…it is chock a block full of awesomeness!



  • 3 cups ice
  • 2 cups brewed hibiscus tea (2 tea bags/2 cups water), cooled or ideally chilled
  • 1 cup pink grapefruit, peeled and chopped (seeds removed)
  • 1 cup frozen strawberries
  • 1/2 cup pomegranate juice
  • 1 tsp Camu Camu powder
  • 1 tbsp agave, honey or maple syrup to taste
  • *Additional antioxidant boosters: 1/2 tsp Amla powder (Indian Gooseberry)
  • 1/2 tsp pomegranate powder



  1. Brew the hibiscus tea and let steep for 10 minutes. Allow to cool completely before using.
  1. Place 3 cups ice in a high speed blender, add the hibiscus tea, pomegranate juice, grapefruit, strawberries ,Camu Camu powder and chosen sweetener. Blend on high until smooth.
  2. Get two straws and share with your special someone…or…drink it all yourself!!

So not only is this yummy and full of deliciousness, this smoothis has some amazing fruits that are sooooo good for you!

Camu Camu is a cherry like fruit from the Amazon Rainforest of Peru which has the highest known source of vitamin C. In 100 grams of fresh fruit, vitamin C content ranges from 1880-2300 mg depending on ripeness.

Vitamin C is incredibly important for immune function, mood regulation, energy and collagen production to name a few. Vitamin C is naturally sour tasting, so blend the powder into your smoothies, raspberry vinaigrettes or add to your energy bars.  You can purchase Camu Camu from health food stores, specialty boutiques and online.

Amla, also known as Indian Gooseberry, is a fruit from a deciduous tree native to India. It is considered sacred due to its very high antioxidant, vitamin and mineral content. This cooling herb is a staple in traditional Ayurvedic medicine. Amla fruit is sour tasting due to its high vitamin C and antioxidant content. Its traditionally used to promote longevity, enhance digestion, strengthen the heart to name a few. In India the fruit is eaten raw, pickled or cooked into various dishes, including savoury & sweet. Amla powder is also used to prepare inks, shampoos, and hair oils. The wood from the trees are used to line water wells to provide clean and sweet tasting water for drinking and cooking.

Add Amla powder to your drinking water, smoothies, juices and salad dressings. You can purchase Amla, at health food stores, Indian grocers and online. A good rule of thumb is use 1 tbsp Amla to 8 ounces of liquid.

We hope you all have an amazing Valentine’s Day!!! 

Roasted Carrot & Cauliflower Soup

Soup Month has begun!!

We will strive to bring you some delicious soup or stew recipes that will be easy to make and yummy to eat!  It may be cold outside, but the soup is heating up!

Let’s start with a flavourful soup to warm your insides.

Roasted Carrot & Cauliflower Soup with Lemon Ginger



  • 10 carrots, peeled and chopped
  • 1 head of cauliflower, chopped
  • 2 tsp olive oil
  • 3 cloves garlic, chopped
  • 1 tbsp fresh ginger, sliced
  • 1 1/2 tsp pepper
  • 1 tsp sea salt
  • 2 tbsp curry powder
  • 4 cups of vegetable broth
  • 1 X 398 ml can of coconut milk
  • zest and juice of 1 lemon



  1. Preheat oven to 400 F.
  1. Place carrots and cauliflower in a bowl and add the oil, garlic, ginger, salt and pepper. Mix until vegetables are evenly coated.
  1. Line a baking sheet with parchment paper or tin foil and roast the vegetables for 20 minutes; stir then roast for another 15 minutes. Remove from the oven.
  1. Bring vegetable broth to a boil and add curry powder along with the roasted vegetables. Reduce heat to medium, cover the soup with a lid and cook for an additional 10 minutes.
  1. Turn the heat off and puree the soup with an immersion blender or puree in batches in a blender.
  2. Add the coconut milk, lemon zest and juice to the soup and stir until evenly blended.


Orangey goodness!!!  

Let us know if you give it a try!


Stew? It’s like a thick soup.

A line from one of my fave movies…Mrs. Doubtfire.  🙂


Not only a line from a movie…our next feature month is the cold, slow, month of February and we want you to think about stew….or soup!

February is Soup Month!!!

So just like we did with our cookie month back in November, we will be featuring two soups or stews a week to share with you.  They won’t be super complicated but they will be super (or shoud I say souper) delicious.


Mrs. Doubtfire - Das stachelige KindermŠdchen


They Were Scones!

My demented mind has to try to fit movie quotes in wherever possible.  Although the title is a variation of “They were cones!” from the movie the Wedding Singer…which I honestly cannot tell you how many times I have seen it.  Its been a lot.  Like double digits easy.

These scones are vegan!

This recipe is an adaptation of the vegan scone recipe from The Minimalist Baker. If you haven’t checked out this blog, make your way over there.  It is chock a block full of so many amazing recipes.  Seriously good.  So her recipe is for blueberry scones, I had a plethora of cranberries, as seen in the previous recipe, so I decided to do a lemon cranberry scone instead, but using her recipe as a base.


  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp  water)
  • 3/4 cup  unsweetened plain almond milk
  • 3/4 cup spelt flour (or sub more all purpose) ***I used just all purpose
  • 1 1/4 cups unbleached all purpose flour
  • 1 Tbsp  baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 2 Tbsp lemon juice
  • 6 Tbsp  room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
  • 1/3 cup cranberries


  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. Prepare flax egg in a small mixing bowl, then add almond milk and lemon juice.
  3. In a separate mixing bowl, combine all purpose flour, baking powder, organic cane sugar, salt. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add the cranberries.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

I was super happy with the outcome of my first scone attempt.  Will definitely try this one again.  The only I would do differently for me is to make my circle a little smaller so that the scones are thicker.  The texture was good and the taste really good.   Going to give the blueberry recipe on the Minimalist Baker site a try next time.

Chocolate Candy Cane Donuts – Vegan (and GF too)

Another re-blog BUT more donuts…Chocolate Candy Cane..yeh…you’re welcome. Promise a new blog post tomorrow…You guys all know how it is right now!


Oh…the weather out is frightful but the chocolate donuts are so delightful!

Getting into the Christmas season with some Vegan chocolate donuts sprinkled with crushed candy cane.  I made a gluten free batch as well that worked beautifully with this recipe.  They are moist and chocolatey with the hint of mint from the candy cane.  Way too good!


3/4 cup all purpose flour ***for gluten free I used 3/4 cup of brown rice flour and 1 teaspoon of xantham gum.

1/3 cup granulated organic sugar

1/4 cup cocoa powder

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 cup unsweetened apple sauce

1/4 cup and 2 tablespoon of chocolate almond milk

3 tablespoons of melted Earth Balance vegan butter

1/2 teaspoon of vanilla extract


  1. Preheat the oven to 350 F. Lightly grease the donut pan with spray oil or vegan butter.
  2. Mix all of the dry…

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Two Cool Blogs!

Time to share!  

We like to share lots of stuff with you guys.  Recipes. Fitness. Movies. Music. AND  other blogs that we come across that are pretty darn amazing!

Today we bring to you a couple that have caught our eye.

One is a pretty new one and would really appreciate it if you wandered over to take a look.  We know what it is like to start the blogging process and it is always exciting to see the number of readers get bigger!

Take a look at Ladybird Consulting.  Tania’s blog is all about her beautiful gardens and she brings you some amazing ideas for your own backyards.  Tania and her Golden Doodle, Zowie take you into her home and yard to see the incredible decoratoring ideas she has come up with.  Ladybird has just started out in this world of blogging and would love for you to check out her garden ideas and read along as she shares her love of the outdoors, decorating and recipes.

back-urn chair-close

The Hungry Elephant!

Looking for a great food blog?  There are a lot out there but The Hungry Elephant has quickly become one of the best out there.  Not only is there the blog, there are Youtube videos so you can watch step by step the amazing recipes come to life.  Follow the blog and on Twitter, Facebook and Instagram.  The recipes here range from easy nibbles, delicious desserts and awesome main courses.  Check out The Hungry Elephant!

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We really hope you take a look at these two incredible bloggers and share them with your friends!


Happy reading!



Chai Spice Cookies

Chai Spice cookies…like a cup of chai tea you can eat!  

The end of Cookie Month is here sadly, but we are finishing with an amazing Chai Spice Cookie! So if you like tea and if you like cookies…you’ll get them all in one bite!

A delicious blend of your favourite spices, just enough sugar and some spelt flour blend up to make this beautiful nibble.



  • 2 1/2 cups spelt flour
  • 1/2 cup organic cane sugar
  • 3 tbsp flax seeds
  • 1/8 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup unsweetened applesauce
  • 2/3 cup coconut oil
  • 1/2 cup Almond milk


  1. Preheat oven to 350 F. Prepare two baking sheets by lining them with parchment paper.
  1. In a large mixing bowl blend together flour, sugar, flax, nutmeg, ginger, cloves, cinnamon, cardamom, baking soda and salt.
  1. In a small bowl, mix together the oil, milk, applesauce and vanilla until smooth.
  1. Pour the wet ingredients into the dry and mix until all flour is absorbed.
  1. Using a tablespoon form dough into balls. Flatten dough with the back of a fork to half an inch (1 cm) thick.
  1. Place the cookies on baking sheet 2 inches apart and bake for 8 minutes.
  1. Place cookies on a cookie rack and allow to cool completely.
  1. Store in an airtight container in a fridge for a week or freezer for 6 weeks.

You can rest a little easier knowing that these cookies are very low in sugar compared to most recipes.

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We enjoyed this treat with a steamed Vanilla Almond Milk with a shot of espresso and maple syrup…you may say that they are the perfect match. 🙂

Thanks for following along with November’s Cookie month! 

We hope you were able to take away a few good cookie recipes to try out or at least drool over.

December is almost upon us and we’ll be gearing up for the Holidays to bring some more recipes and other fun stuff…hint…it comes in a cocktail glass. 😉





Raw Chocolate Almond Coconut Cookies!

Raw Chocolate Almond Coconut Cookies

This raw food cookie is soft and oh so delicious! If you love chocolate the way we do, then this one will make your brain very happy! We adore raw food recipes that don’t require a dehydrator, especially ones with a small list of ingredients.

If you love a mocha flavor, simply soak the dates in freshly made hot espresso or brewed coffee instead of plain water.



  • 1 1/2 cups pitted dates
  • 3/4 cup filtered warm water
  • 1 tsp pure vanilla
  • 1/2 cup unsweetened coconut
  • 1 1/2 cups raw cacao powder or cocoa powder
  • 1 1/2 cups natural almond butter
  • 30 raw almonds or pecans

optional: hemp hearts, raw coconut, chopped pistachios/almonds or pecans to decorate cookies


  1. Place the dates in a medium sized bowl and pour 3/4 cup filtered warm water over the dates. Stir in a tsp of vanilla and soak for 30 minutes until dates are soft.
  2. Add dates and water to a blender or food processor and blend for 60 seconds. Scrape down the sides with a spatula and add coconut. Process mixture until evenly combined and fairly smooth.
  3. Transfer date mixture into a large bowl and add cacao powder, mix until evenly combined.
  4. Add almond butter, and mix until a smooth dough forms.
  5. Using a large tablespoon or medium sized ice cream scoop, portion dough into round balls. Place each ball on a flat serving plate and flatten with the palm of your clean hands.
  6. To decorate place an almond or pecan in the middle of the cookie and press into the dough.

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I like to mix things up and make some with almonds and some with pecans. You can roll the cookie in hemp hearts or raw coconut for additional texture. You may also exchange the almond butter for tahini.


These are delicious kept in the fridge or freezer. They do not completely freeze due to the almond butter content, and personally I love eating them straight from the freezer.


They will keep for a week in the fridge or 4-6 weeks in the freezer if they last that long, but I have a feeling ours won’t. 😉



Flashback to the 80’s! OMD Cookies!

O.M.D Cookies!

For all you 80’s music lovers out there…

I touch you once I touch you twice

I won’t let go at any price…

You won’t want to let go of these cookies!  Ok…Maybe not Orchestral Manoevers in the Dark…more like Orange Maple Date cookies. 🙂


My go to favourite sweeteners by far are pure maple syrup and dates. The addition of the orange zest really makes this recipe extra crave worthy. You can exchange the orange zest for lemon and make the recipe gluten free with gluten free certified oats and gluten free flour.


  • 1 1/4 cups Spelt Flour
  • 1 cup Rolled Oats
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup dates, pitted and chopped
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tbsp avocado, sunflower or grapeseed oil
  • zest of 1 orange
  • 1/2 tsp vanilla


Pre-heat oven to 350 F

  1. In a medium sized mixing bowl, combine the flour, oats, baking soda, cinnamon and salt. Mix until well combined.
  2. Add dates and coconut, mix to combine.
  3. Add the oil, maple syrup, orange zest and vanilla to the dry ingredients, mix to combine.
  4. Using a tablespoon, scoop up a heaping sized portion of dough and place onto a lined baking sheet, spacing the dough 2 inches apart.
  5. Bake for 12-14 minutes or until a golden colour.
  6. Cool completely on a rack and store in an airtight container.

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This cookie is crunchy on the outside and chewy on the inside. We love this fall treat with a cup of english breakfast tea while of course listening to our favourite 80’s playlist!