welcome (again!) + a raspberry tart for spring

16 April 2014

It’s been three years and three months since the day I began practicing nutrition, and today I am so happy to announce some much needed changes to my website!  Lots has happened in these past three years of uncharted territory, both great and inevitably not so great, but I have truly loved the process and the many directions it has taken me.  During this time I have helped countless men and women through their own unique journeys, ranging from healing years of dibilitating digestive issues to simply drinking more water and less coffee.  I opened the Health Hut and expanded it into a successful online shop.  I have become a regular health and wellness contributor to Chatelaine.com, creating original recipes in hopes of inspiring more people to cook at home.  If you asked me three years ago what I thought I would be doing now, I am not sure I would have been so confident in myself to predict all of these exciting things.  But if the the past few can be of any indication, I know the coming years hold a lot of potential.  I also have quite a significant year ahead of me.  This year I turn 30 and I get to marry a wonderful man who has offered his unwavering support through these uncertain years.  Tom has had full confidence in me even when many others may think I was crazy, and his consistent positivity and encouragement for what I do makes me want to work harder everyday.  On the business side, this year also holds some exciting  new developments that I can not wait to share with you when the time is right.  In the meantime, I will share with you a new recipe I created for spring.  Here is a healthy take on a raspberry tart that I dreamed up (it literally came to me while I was sleeping).


Raspberry tarts

  • Crust:
  • 1 cup oats
  • ⅓ cup unsweetened shredded coconut
  • 3 tbsp chia seeds
  • 3 tbsp hemp hearts
  • ¼ cup cacao powder
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 2 tbsp water
  • ½ tsp vanilla
  • Filling:
  • 1 cup plain yogurt (organic if possible)
  • Zest of 1 lemon
  • 1 tbsp maple syrup
  • Topping:
  • Fresh raspberries
  1. Combine all the ingredients for the crust in a large mixing bowl, and mix until even
  2. Line a muffin tin with 6 paper cups
  3. Divide mixture evenly between the 6 cups
  4. Press the mixture along the bottom and sides of the cups with your fingers, making and even crust outlining the contour of the cups
  5. Place in fridge for 20 minutes or until ready to use
  6. In another bowl mix yogurt, maple syrup and lemon zest
  7. Set aside
  8. When you are ready to serve, take the wrapper off the cups, fill to the top with yogurt and top with fresh raspberries
  9. Serve immediately
Make 6 large tarts

Raspberry tart

To end, a huge thank you to everyone who has made this exciting career a possibility for me: friends, family and especially clients!  It is amazing to be able to do what I love everyday, and you are the reason.

*I would like to offer credit for the first photo to Ainsley Boyd and the food styling to Amy Webster.  As part of my new and improved website I am working on up-ing my photography skills (bear with me).  Last week I  had an awesome day collaborating with these two creative and inspiring women as they tried to teach me food photography 101.  (Follow me on instagram for some picture of our shoot).  It was tons of fun, but I wouldn’t hold your breath for these types of shots juuust yet…



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