Pumpkin Chocolate Mousse

You have got to try this decadent, guilt-free mousse!  You won't believe the main ingredient is pumpkin which is high in fibre and rich in vitamins and antioxidants.  A dessert that helps lower the risk of cardiovascular disease and cancer.  What more can you ask? 

Pumpkin Chocolate Mousse from Nourish With Karen


  • 2 cups cooked, pureed pumpkin room temperature (canned is fine)
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup maple syrup, honey, or sweetener of your choice
  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla  
  • 1/2 tsp sea salt


In a small saucepan combine the coconut butter, coconut oil and honey.  Warm until just liquid.  Add all ingredients to a bowl, mix well and enjoy!  

Flourless Chocolate Cake

Flourless Chocolate Cake - paleo

Where has this week gone!  Thursday already and I am just blogging my birthday cake of choice!  I hate to admit it, but chocolate won for a couple of reasons:  it sounded faster, easier, we have already made it so I knew it was delicous and I love chocolate.  If I have a choice between chocolate and something else, chocolate usually wins but I will blog the Coconut Cake someday!  The cake I made was a flourless chocolate cake adapted from allrecipes.ca

Kids in the kitchen

I have always enjoyed cooking with my kids and as a result they are pretty handy in the kitchen. There is rarely a dull moment in our house and the kitchen holds no exceptions especially when your manchild decides to test the limits of bowl size, mixer speed, etc.   I truly didn't know whether all of the butter Zach put into the double boiler bowl was going to fit!  Check out the picture below!

Gluten free Flourless Chocolate Cake

  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1/2 cup butter
  • 1 cup melted honey
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract


1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.  If you want a two layer cake like ours, double the recipe.

Chocolate and butter in a double boiler

2. In the top of a double boiler over lightly simmering water, melt chocolate and butter.  If you do not have a double boiler, use a heat proof bowl over a pot of simmering water like Zach did.

3. Remove from heat, and stir in honey, cocoa powder, eggs, and vanilla. Pour into prepared pan or pans.

4. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 

5. Ice in whatever manner you want!  In our house this often means raspberry jam in between layers (like my mom did when I was little) and peanutbutter chocolate ganache made by combining dark chocolate with peanutbutter and coconut oil. 

Birthday Cake!

When you blog, every meal is a photo shoot opportunity.  Hubby is hamming it up as usual, behind the cake.  We will see if he mentions this pic being in the blog!  Then I will know whether he is a dedicated reader!  Thanks for your birthday wishes!





I Scream, You Scream, We All Scream for Dairy-free Ice Cream

Dairy-free, Coconut Milk Ice Cream

f you are lactose intolerant, you may feel that you are missing out when it comes to ice cream, but you don't have too.  A couple of weeks ago I came across this recipe at Comfy Belly and knew I had to try it!  It received rave reviews from my family.  This ice cream is smooth, creamy, delicious and easy to make.  While the dairy free aspect is appealing, the list of simple ingredients is also very desireable.  The ice cream we buy in the store usually contains ingredients that aren't recognizeable or natural and a lot of sugar.

Adapted from Comfy Belly:

Chocolate Ice Cream Ingredients (makes about a pint of ice cream)

  • 2 cans of coconut milk (preferably organic so it is preservative-free)
  • 3/4 cup of honey
  • 1/2 cup of unsweetened cocoa
  • 1/8 teaspoon of sea salt
  • 2 teaspoon of vanilla

Nut Butter Ingredients

  • 1/4 cup of unsalted almond butter, peanut butter, or other nut/seed butter
  • 1/8 teaspoon of sea salt (optional or less of it)
  • 1 tablespoon of coconut oil
  • a drizzle of honey


  1. Place all the ice cream ingredients in a blender and blend until smooth.
  2. Pour the cold mixture in an ice cream maker and follow ice cream make instructions.  
  3. While the ice cream is being made, mix the the nut butter ingredients in a small saucepan over a low flame until blended (not very long).
  4. When the ice cream is just about ready, drizzle the nut butter mixture into the ice cream maker and it will spread into the ice cream.
  5. Place the ice cream in the freezer for about 15 minutes and then serve. Or, eat it like soft serve right out of the ice cream maker.


This recipe has been shared at Allergy-free WednesdaysRaw Foods Thursdays and Frugal Days, Sustainable Ways!



Summertime Strawberry Semifreddo

Strawberry Semifreddo - SCD

Semifreddo, which means half cold in Italian, is a creamy, frozen mousse-like dessert with a soft marshmallowy texture. It is a lovely, light dessert on a warm summer evening.

 I have included changes to make this dessert friendly for those following the Specific Carbohydrate Diet, using yogurt instead of whipping cream.  Use whichever you please.  It is delicious for everyone!


Strawberry Semifreddo

  • 1 lb strawberries
  • 3/4 cup honey
  • 3 large egg whites
  • 1 tsp vanilla extract
  • 1 cup chilled SCD Legal yogurt (made with ½ and ½ cream) OR 1 cup chilled whipping cream

Line a 9x5” loaf pan with plastic wrap, leaving a generous overhang on all sides.

Combine strawberries with ¼ cup honey and blend in a blender until smooth.  Set aside.   

Whisk egg whites with a pinch of salt until soft peaks form, add the remainder of the honey (1/2 cup) and whisk until glossy*. 

If you have an iSi Whip Cream Maker**, add the yogurt or whipping cream and vanilla to it and make the whip cream.   If not, with clean beaters, whip cream in a medium bowl until soft peaks form.  Fold the whip cream mixture into the meringue.  Fold the strawberry mixture into the whip cream/meringue mixture until just blended.

Pour the mixture into your lined loaf pan.  Fold overhanging plastic wrap over the top and freeze until firm, at least 8 hours.

To serve, unwrap the semifreddo and, using the plastic, gently lift from pan.  Slice into 1” thick pieces and allow to rest  5 minutes to soften slightly.


*Small children, pregnant women and those with a compromised immune system should not consume raw meringue.

**The iSi Whip Cream Maker uses carbon dioxide cartridges to whip dairy cream, yogurt or even full fat coconut milk.  It is a must in my kitchen and in the SCD kitchen for sure!

This recipe was shared at Allergy Free Wednesdays!


Mile High Lemon Meringue Pie

Paleo Lemon Meringue Pie

Who doesn't love lemon meringue pie?  It is the perfect dessert to finish a meal.  Like many people, I grew up eating lemon meringue pie made with Shirriff Lemon Meringue Pie Filling & Dessert Mix.  While it tastes good, the list of ingredients isn't desirable, there isn't even a lemon in it.  The ingredient list is as follows:  sugar, modified cornstarch, citric acid, salt, acetylated monoglycerides, artificial flavour, colour (contains tartrazine).  Now, if you are going to follow the rule of only eating what you can pronounce acetylated monoglycerides are definitely out, modified cornstarch likely contains GMO's and the artificial flavour and colours are just that artificial chemicals!

It is so easy to make your own lemon pie filling!  Over the past couple of years I have been experimenting with a number of different homemade fillings.  Recently I adapted this recipe and am very happy with the results.  Creamy, very lemony filling well worth the effort!  

Mile High Lemon Meringue Pie


  • 1 cup fresh lemon juice (or Santa Cruz Organic Lemon Juice)
  • 3 large egg yolks (reserve whites)
  • 3 large eggs
  • 3/4 cup honey, melted or sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 tsp unflavoured gelatin
  • 3/4 cup chilled whipping cream or strained plain full fat yogurt*

Stir lemon juice, eggs, egg yolks and honey together in a medium bowl.  Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water).  Whisk until mixture has thickened, and the whisk leaves a path when lifted from curd, and an instant read thermometer registers 175 F., about 15 minutes.  Add butter to curd, one Tbsp at a time, whisking to blend between additions.  Remove from heat.  Press plastic wrap directly onto the surface of the curd to prevent a skin.  Chill until cold.

Sprinkle gelatin over 2 Tbsp water in a small bowl, allowing the gelatin to soften (about 10 minutes).  If using whip cream, beat cream until soft peaks form.  Add the gelatin mixture; continuing to beat just until firm peaks form.   If using yogurt, stir in the softened gelatin.  Fold the whip cream or thickened yogurt mixture into the lemon curd.  Cover and chill.

Gluten free Pie Crust

  • 1 1/2 cups almond flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup melted coconut or other oil
  • 2 Tbsp Honey
  • 1 tsp vanilla extract

Preheat oven to 350F.  In a large bowl, combine almond flour, salt and baking soda.  In a small bowl, add the oil, honey and vanilla, stirring to combine.  Stir the wet ingredients into the flour mixture and mix thoroughly.  Press the dough into a 9 1/2" or deep dish pie pan.

Bake for 10-15 minutes, until golden.  Remove from oven and allow to cool completely before filling. 


  • 3 egg whites
  • 1/2 cup honey, melted and room temperature (or 1/2 cup white sugar)
  • 1/8 tsp sea salt
  • 1/2 tsp vanilla

Beat egg whites until soft peaks form, add salt and slowly add the honey (or sugar), pouring it down the side of the bowl.  Continue to beat until meringue is firm and glossy.  Do not over beat (like I did), it will result in a stiff meringue that doesn't swirl as prettily (still tastes good, but doesn't look as nice).


Ensure the pie filling and shell are cooled and spoon the filling into the shell.  Top with meringue.  Bake pie in a preheated oven (450F) until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown).  Chill for 30 minutes before serving.  You can make ahead 3-4 hours, keeping the pie chilled.  Enjoy!

*allow yogurt to sit in a fine mesh strainer over a bowl for 12-24 hours to remove excess whey and thicken further.

Meringue is temperamental!  The whites and the honey both attract moisture which causes meringue to weep as it collects moisture.  To avoid this, serve in a timely manner.  

This recipe has been shared at Allergy Free Wednesday and Frugal Days, Sustainable Ways.


Chocolate Avocado Pudding

Avocadoes are a complete nutritional package.  They provide all 18 essential amino acids forming a complete protein.   They provide the healthy fat that your body needs and boost levels of HDL (the "good" cholesterol).  They create satiation, making us feel full and satisfied.  Avocadoes are a great source of fibre and are among the "Clean 15" fruits and vegetables that are lowest in pesticide residues.

Chocolate Avocado Pudding

Avocadoes are an excellent source of nearly 20 vitamins and minerals, among those are carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient.  Avocadoes, offer a range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties, all of which offer benefits to your body. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body which is so important to enhancing the function of the immune system and promoting healthy function of the reproductive system. 

Avocadoes are a nutrient dense, super food to include as a regular part of your diet.  There are so many ways to eat avocadoes:  eat a half with a spoon and a little hot sauce, add them to your salad or smoothie, make a guacamole to dip veggies into or try this awesome pudding.

Chocolate Avocado Pudding

  • 2 ripe avocado, peel and seed removed
  • 1/4 - 1/3 cup cocoa or raw cacao (more or less depending on taste)
  • 1/3 - 1/2 cup honey (more or less depending on taste)
  • 1 tsp vanilla
  • 1/2 tsp sea salt

Place all ingredients into a food processor or high power blend and blend until smooth.  This can also be mashed together with a fork and a little elbow grease. This makes about 4 servings.  Leftovers can be put into an ice cube tray, frozen and enjoyed fudgesicle style with a spoon! (My favourite) . 

I have shared this recipe at The Tasty Alternatives -  Raw Foods Thursday



Moist Quinoa Chocolate Cake


  • 2 cups cooked, cooled Quinoa
  • 1/3 cup milk, or substitute coconut or almond milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup butter, melted & cooled
  • 1 cup honey, melted
  • 1  cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350F (180C).  Line the bottom of two 8-inch cake pans with parchment paper.

Combine the milk, eggs, honey and vanilla in a blender or food processor.  Add 2 cups of cooked quinoa and the melted butter, blending until smooth.

In a medium bowl, stir together the cocoa, baking powder, baking soda and salt.  Add the contents of the blender to the bowl, mixing well.  Divide the batter between the 2 pans and bake in the center of the oven for 40 to 45 minutes or until a knife inserted in the center comes out clean.  Remove cake from the oven and cool completely in the pan before removing.  Frost if desired.

*Adapted from Quinoa 365