Zain’s Peanut Butter & Jelly Popsicles

For those of you who have been following my blog for awhile, you all know about my love affair with peanut butta & jelly and I realize that many of you share my obsession…

I have tried it in every which way so freezing it into a popsicle just had to be done.  These are the yummiest summer treat EVER.


Peanut Butter Layer - 

1/3 Cup Organic Crunchy Peanut Butter

¼ Cup Light Coconut Milk

1/8 Cup Unsweetened Almond Milk

1 Vanilla Pod (optional but amazing)

Stevia OR Vanilla Creme Liquid Stevia to Sweeten 

11/2 Frozen Banana

*You can also add a scoop of vegan vanilla protein powder if you want 

Strawberry Jelly Layer - 

1 Cup Organic Strawberries

1 Tsp Coconut Oil OR Coconut Butter


1. Blend all ingredients for Peanut Butter Layer until smooth and pour into popsicle moulds about 1/3 way up.

2. Blend all ingredients for Strawberry Jelly Layer until smooth and pour into popsicle moulds until about ½ up.

3. Freeze for about 5 minutes without the stick, then pour the remaining Peanut Butter Layer ingredients to the top, place stick/mould cover in and freeze for 4-6 hours.


Eat Clean Diet Vegetarian Cookbook’s: Peanut Butter Chocolate Chip Backpack Kisses

Prep: 20 minutes | Cook: 0 minutes | Yield: 33 kisses

I am so excited to share this recipe with you today from Tosca Reno's Eat Clean Diet Vegetarian Cookbook.

This is one of the most delicious recipes ever!!  Not to mention, it is an athlete’s best friend.  Easy to pack and store, quick to grab, nutrient dense and ooooohhh so delicious, they don’t call them kisses for nothing.

I made a few adjustments to the original recipe.  

Although I love the original recipe, I am a huge fan of the combination of strawberries and peanut butter so instead of using the dried cranberries that the recipe calls for, I dried my own strawberries.  These are easy to do in a dehydrator or by thinly slicing the strawberries with a mandolin slicer and leaving them on parchment paper in the sun for 1-2 days.  

I also piped my own raw, unsweetened chocolate chips for this recipe using coconut oil and cacao powder.  

Click here to see how I tweaked this recipe to make a batch of Almond Butter Backpack Kisses

My substitutions are marked with an **


½ cup (120 ml) old-fashioned rolled oats **I used uncontaminated oats (gluten-free)

¼ cup (60 ml) vegan unsweetened protein powder, as natural as possible  **I used brown rice protein powder + 1/8 tsp vanilla

2 Tbsp (30 ml) hulled hemp seeds

2 Tbsp (30 ml) flaxseed, cracked

¼ cup (60 ml) unsweetened dried cranberries **I used my own dehydrated strawberries 

¼ cup (60 ml) vegan semisweet natural chocolate chips **I piped my own raw chocolate chips using 2 Tbsp Extra Virgin Coconut Oil + ¼ cup Cacao

Pinch sea salt *I used Himalayan Crystal Salt

1 cup (240 ml) all-natural peanut butter, sugar and salt free 

2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey **I used raw honey


1. In a large bowl, mix together oats, protein powder, hemp seeds, flaxseed, dried
cranberries, chocolate chips and sea salt.

2, Add peanut butter and syrup or honey and mix together.

3. Using your hands, knead mixture together thoroughly.

4. Drop by rounded teaspoonful onto a baking sheet, or use a mini ice-cream scoop. Using your hands, roll
into balls.

5. Wrap kisses in squares of aluminum foil, twisting tops to seal, or store them
unwrapped in an airtight container.

Chill Out

Store in the fridge for up to two weeks, or in the freezer for up to one month.

Zain’s Cheesecake Spread with Strawberry & Raspberry Coulis

I brought this mess of a dessert to a friend’s place a couple days ago.  She is used to seeing my perfectly crafted, aesthetically pleasing creations so she was a little surprised when I uncovered what appeared to be this heaping plate of strawberry-raspberry coulis covered mush.

Given that she trusts my culinary instincts she unzipped my baggie of homemake sweet oat-flax crackers (recipe to come) and dipped away.  Needless to say (well, quite frankly it could have gone both ways) she was blown away and insisted that I share the recipe.

Using the last of my farm harvested organic strawberries and raspberries to make this divine little creation, I have fallen in love with the idea of cheesecake spreads…genius right?  


¼ Cup Fat Free Cream Cheese (softened

¾ Cup Fat Free Plain Greek Yogurt

¼ Cup White Cannelli Beans

1 Tsp Natural Vanilla Extract

1 Vanilla Pod (optional)

1-3 Tsp Vanilla Creme Liquid Stevia OR 11/2 Tbsp Raw Honey OR Sweetener of your choice

11/2 Tsp Cacao Butter (melted)

**Note you may also add ½ scoop of Sunwarrior or Vanilla Whey for a higher hit of protein if you wish

Strawberry-Raspberry Coulis

1 Cup Organic Fresh or Frozen Strawberries 

1 Cup Organic Fresh or Frozen Raspberries

1 Tbsp Natural Strawberry Jam

1 Tbsp Natural Raspberry Jam

¼ Cup Water

1 Tbsp Coconut Sugar OR 2 Packets Stevia OR Sweetener of your choice (I don’t use a sweetener)


1. Bring a sauce pan with water to boil over low heat, add strawberry and raspberry jam and sweetener of your choice.  Simmer for 3-5 minutes then add fresh or frozen strawberries and raspberries.  Allow to cook for another 3-5 minutes on low heat, remove from heat and chill in fridge.

2. Meanwhile, in a food processor, mix all ingredients for cheesecake spread until completely combined. 

3. Transfer to a glass dish, cover tightly with saran wrap and refrigerate OR freeze overnight.

4. When ready to serve, top with chilled coulis and serve with your choice of fruits or healthy whole grain breads or crackers.

Zain Super Quick and Easy Sweet Potato Chips

Ok so let me start by saying that the microwave is totally not my scene.  

Well, there was one moment this summer where I did come into contact with one after our truck got stranded on the highway and we were miles away from town on our way home from a road trip.  It was meal time and all I had with me in the cooler was protein powder, about a cup of left over quinoa, maple syrup and egg whites.  We were planning to stop at a restaurant that I knew was able to make clean omelettes but were were miles from it and I had to think quick.  The closest and only place that sold food was a rank little gas station with nothing but twinkies, processed foods, dehydrated meats and other items comprising of a fit girl’s worst nightmares.

Then, as though a light from heaven was shining down, there it stood.  The microwave.  Quickly, into my little tupperware filled with quinoa, I measured out some egg whites and maple syrup and used a little of the cinnamon that magically appeared next to the coffee maker.  I nuked the situation for about 2 minutes on high and low and behold, a clean meal appeared!!  I’m not going to lie and say it was delicious, only that it did the trick and I whipped up an equally minimalistic protein shake with coffee, ice and the vanilla whey that I had in my baggie.  The moral of the story is that the microwave saved the day, so I no longer s*&# talk them.

Right so back to the sweet potato chips and the microwave.  This recipe is a super quick and easy way to make sweet potato chips especially if you feel a snack craving come on and are about to reach for the Doritos.  

In literally 10 minutes, you can enjoy a hot bowl of sweet potato chips seasoned however you like (I enjoy mine with cinnamon) without succumbing to the processed crap.


1 Sweet Potato

Clean Cooking Spray (I use coconut oil in a spray bottle, you can use canola as well)

2 Brown Paper Lunch Bags

Optional Ingredient Toppings:

Cayenne Pepper, Himalayan Crystal Salt, Sea Salt, Cinnamon, Rosemary, Coconut Oil 

OR A Clean Dip Of Your Choice (I make mine with Greek yogurt, garlic, paprika, green onion, Himalayan crystal salt and black pepper)


1. Slice sweet potato or yam using a food processor or mandolin into very thin slices

2. Pat dry potato slices using paper towel to remove all moisture

3. Fold the paper bag like an accordion about ¼ - ½ inch thick folds and place in a microwave safe flat dish

4. Spray the potatoes and sprinkle with spices or toppings to coat and place them in the folds of the bags.  Do not overlap potatoes or they won’t cook

5. Microwave on high for 5 minutes, remove, flip then microwave again for another 3-5 minutes checking on the chips to remove ones already cooked after the 3 minute mark

6. Allow to cool before eating…then…munch away!!!!

(photo courtesy of anna magazine)

Zain’s Spicy Roasted Buffalo Cauliflower (Vegan) & Healthy Blue Cheese Dip

Love Spicy Buffalo Chicken Wings but not into all grease or sodium?

Do I have a SOLUTION for you! This recipe rocks my world and I am sure that it will rock yours too, plus for all of you looking for a healthy Superbowl Sunday snack…this one is a surefire winner. 


1 Head of Cauliflower (cut into florets) 

2-3 Tbsp Buffalo Wing Sauce of Your Choice

1 Tsp Grapeseed Oil 

1 Tsp Garlic Powder

1 Tsp Chili Powder

1 Tsp Paprika 

½ Tsp Crystal or Sea Salt


1. Preheat oven to 425 degrees

2. Combine Buffalo sauce, oil and all spices in a bowl

3. Toss cauliflower florets in the sauce mixture (be sure that all pieces are coated well) and spread out over a baking sheet (I lined mine with parchment paper)

4. Bake for 20-22 minutes until browned and crispy, serve with celery sticks and/or Zain’s Healthy Blue Cheese Dip!

Healthy Blue Cheese Dip (non Vegan)

Mix all ingredients together:

½ Cup Organic Fat-Free Greek Yogurt

1oz Organic Blue Cheese

Juice of ¼ Lemon

¼ Tsp Onion Powder

¼  Tsp Garlic Powder

Crystal or Sea Salt & Pepper to Taste

Oxygen Magazine’s High Protein Chocolate Chip Cookies!

It’s been a long week…and I’m baking up a batch of these delicious cookies for dessert tonight!  Who say’s fit girls can’t have it all? 

Fit tip: These cookies make a perfect morning or preworkout snack.

Ready in 45 minutes • Makes 38 servings

1 ½ cups whole wheat flour *I sub for gluten-free oat flour
2 cups whey protein powder 
1 tsp baking powder 
2 tsp ground cinnamon 
1 ½ cups low-fat, small-curd cottage cheese 
½ cup honey 
¼ cup canola oil 
1 egg
2 tsp vanilla extract 
1 cup rolled oats 
½ cup semisweet chocolate chips 
½ cup walnuts, chopped 

1.    Preheat oven to 350 degrees. 
2.    Combine the first 4 ingredients in a large bowl and mix with a fork. 
3.    In a separate bowl, combine the next 5 ingredients and whisk together with a fork or an electric mixer. 
4.    Add wet ingredients to the dry and mix with a fork. Mix in the oats, chocolate chips and walnuts. 
5.    Drop by teaspoonfuls onto an oiled or parchment-paper-lined baking tray. Bake 12 minutes until the cookies are slightly brown on top. 

Nutrients per serving (2 cookies):

Calories: 99, Total Fats: 3 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 6 mg, Sodium: 72 mg, Total Carbohydrates: 11 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 7 g, Iron: 0 mg

Zain’s Pizza-Style Egg Muffins

I love this recipe!  They are easy to make and great snacks to prepare for long days away from the kitchen.  I make a ton of them for road trips and will be making a couple batches for my trip this weekend.

* Adapted from Oxygen Magazine (see link for original recipe)

Ready in 40 minutes • Makes 12 servings


  • Cooking spray
  • 4 Scallions, minced
  • 3 oz Black Olives
  • 6 Mushrooms
  • ½ Zucchini, shredded
  • 14 Egg whites
  • 4 Whole eggs
  • 2 Tbsp Pizza Sauce OR Tomato Paste (with 1 clove garlic,¼ tsp oregano, pinch of salt)
  • 4 oz Low Fat Feta Cheese OR 2 Babybel Low-Fat Cheese Shredded
  • 5 Sun Dried Tomatoes Chopped
  • 1 Tbsp Home Made Pesto (See below)
  • Dash sea salt and pepper


  1. Preheat oven to 375°F. Coat a 12-muffin tin with a little cooking spray to prevent sticking.
  2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
  3. Whisk eggs and seasonings along with pesto and pizza sauce in a large mixing bowl.
  4. Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. 
  5. Bake 30 minutes or until muffins have risen and are slightly browned.

Zain’s Home Made Pesto:


1-2 Cloves Roasted Garlic

1 Bunch Basil

1/8 Tsp Brewers Yeast

1 tsp Extra Virgin Olive Oil 

Salt to Taste


1. Mix all ingredients with mortar and pestal or blend in magic bullet.

Zain’s Sweet and Salty Roasted Chickpeas

Got the munchies?  Check out my clean eating twist on roasted chickpeas! 


*makes 3 ½ cup servings

1 Can Unsalted Chickpeas (I use Eden Organic)

2 Tsp Coconut Or Extra Virgin Olive Oil

2 Packets Splenda/Truvia OR 1 Tbsp Honey

1/8 Tsp Himalayan Crystal Salt

1 Tsp Cinnamon

¼ Tsp All Spice

1/8 Tsp Nutmeg


1. Preheat oven to 450 degrees and line a cookie sheet with parchment paper.

2. Rinse chickpeas and spread evenly over parchment paper. Bake for 28-30 minutes. 

3. Meanwhile, mix all remaining ingredients together in a bowl.

4. Remove roasted chickpeas from oven and toss in the mixture of remaining ingredients until well coated.

5. Serve warm or store in a jar for later!

Peanut Butter Chocolate Dipped Banana Bites

I love this quick and easy recipe that makes for an awesome dessert or after school treat.  This is my healthy and high protein spin for all you peanut butter-banana-chocolate loving fitblrs out there!


1 Large Organic Banana (not overly ripe, cut into three)

¼ Cup Unsweetened Chocolate Chips (melted in a bain marie, glass bowl over pot of boiling water) OR make your own chips by adding 3 Tbsp Cacao + 1 Tbsp Cacao Butter melt the butter and stir in the powder.

1/8 Cup Zain’s Best Ever Granola OR Unsweetened Coconut OR Ground Nuts

3 Tbsp Peanut Butter (divided into three parts)

11/2 Scoop Sunwarrior OR Vanilla Whey Protein Powder (divided into three parts)

1 Tsp Honey OR 1 Packet Truvia OR 5 Drops Liquid Vanilla Creme Stevia


1. Hollow out your banana.

2. In a bowl, mix protein of your choice, sweetener of your choice and peanut butter until well combined.

3. Dip the end in melted cacao and roll in granola, nuts or coconut and place on parchment sheet.  Place in the fridge for 5-10 minutes until chocolate hardens.

4. Remove from fridge and fill with peanut/protein mixture, serve immediately

**Note this recipe works amazing with almond or cashew butter as well!

Original recipe and photo credit: Just Eat Real Food


Zain’s Raw Nutella

Raw chocolate + hazelnuts = my idea of heaven and I know that I’m not alone out here.

This is my raw, delicious and healthy recipe for the classic favourite Nutella.  I have many chocolate-hazelnut recipes on my blog and website but I realized that I have never shared this recipe with you and it’s one of my favs.

I normally whip up a batch of this every week or so and in my place and use it as a healthy spread on pancakes, sprouted breads or crackers and with fruit.

I have also been known to barbecue with this spread adding red chilli powder to it and marinating tofu or other proteins in it…it’s pretty amazing…the South and Central American cultures were definitely onto something here.

***Note, this recipe tends to disappear pretty quickly so I am not actually sure how long it keeps refrigerated but my guess is that it stays for at least a couple of weeks.


1 cup Raw Cacao Butter (I use Organic Lives Brand) 1 cup Cacao Nibs 21/2 Tbsp Raw Cacao Powder 2 cups Organic Hazelnuts (soaked for at least a few hours and rinsed) OR ½ Cup Organic Hazelnut Butter 1 Tbsp Liquid Stevia, 1/8 Cup Stevia OR ¼ Cup Agave OR Raw Honey OR Sweetener of your choice ¼ Tsp Pink Himalayan Crystal Salt
1. Place measured cacao butter in a warm place next to the stove or in the sun and allow to melt.

2. Using a food processor combine all ingredients, including melted cacao butter and blend until completely smooth. 

3. Store in a glass mason jar or other glassware and refrigerate.
***Note, you may top this with chopped hazelnuts for a crunchy Nutella (I have not included this in the recipe value)
1 Serving = 1 Tbsp

Zain’s Homemade Vegan Pumpkin Soup

It really feels like autumn in my home after a trip to the pumpkin patch and my first autumnesque recipe.  This one is an oldie but oh such a goodie and is delicious served as a soup or over a bed of wild rice or quinoa.

So fire up the oven and get your sugar pumpkins roasting because this soup will fill you with all of the warmth and coziness of the season.


3 Cups Sugar Pumpkin (roasted) OR BPA-Free Organic Canned

1 Yam (roasted or boiled & peeled)

½ Cup Unsweetened Applesauce

2 Cups Organic Sodium-Free OR Homemade Vegetable Broth

½ Cup BPA-Free Organic Low-Fat Coconut Milk

1 Tbsp Coconut Butter

2 Garlic Cloves (minced)

1" Fresh Ginger (minced)

½ Onion (sliced)

½ - 1 Tsp Cinnamon

1 Tsp Curry Powder

Dash of Braggs

Himalayan Crystal Salt & Ground Pepper To Taste


1. If roasting pumpkin and yam, preheat oven to 400F and roast until soft.

2. Melt coconut butter in a pan and sautee onions, garlic & ginger.

3. In a blender or Vitamix, puree all ingredients until smooth and heat in a saucepan if you require.  Top with fresh herbs, pumpkin seeds, coconut cream, slivered almonds etc.

***You may also add all ingredients to your crockpot and cook on low for 6 hours then blend :D

Zain’s Chunky Banana Bread

Sink your teeth into a soft warm slice of my wholesome banana bread.  Your body will love you (this is a fabulous pre or post workout snack) and anyone who lives with you will be happy to wash all of the dishes AND do the laundry with the aroma of this baking in the oven.


1 Cup Oats (ground)

1 Cup Whole Wheat Flour OR Brown Rice Flour/Gluten-Free Flour 

2 Mashed Bananas

15g Chia Seeds

1 Tbsp Flax Seeds

16g Soaked Walnuts

16g Pecans

½ Tsp Cinnamon

½ Cup Zain’s Granola (Optional for a little extra crunch)

½ Cup Apple Sauce

1 Tsp Extra Virgin Coconut Oil

¼ Cup Unsweetened Almond Milk

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Whole Egg

¼ Cup Honey OR Agave Syrup OR Sugar-Free Maple Syrup

Cooking Spray


1. Preheat oven to 350 degrees.

2. Mash all ingredients together in a bowl with a fork and mix well. and transfer into a sprayed 9X5 loaf pan. Batter should be thick and chunky, yet moist, if not, add a little more almond milk until the batter is moist.

3. Bake for 25-30 minutes until a toothpick comes out clean. Serve warm with a sprinkle of cinnamon and a touch of honey.

Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios

After purchasing a bunch of organic zucchini at the market this morning and some fresh low-fat goat’s cheese from my friend’s farm, I had all of the right equipment to make one of my favourite snacks from Clean Eating Magazine!  Super easy, healthy and delicious, these little snacks are a great accompaniment to a grilled protein of your choice.


  • ½ cup unsweetened raisins
  • 6 medium to large zucchini, sliced ¼ inch thick lengthwise (2 lb)
  • Olive oil cooking spray
  • 8 oz goat cheese, softened (I used low-fat goat’s cheese)
  • ½ cup shelled, toasted, unsalted pistachios, roughly chopped
  • 1 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tbsp finely chopped fresh mint
  • Fresh ground black pepper, to taste


  1. In a small bowl, add raisins and cover with warm water. Set aside.
  2. Preheat grill to medium. Working in batches, lightly mist both sides of zucchini slices with cooking spray. Grill for about 3 minutes per side, until softened and lightly charred. Remove and let cool.
  3. Drain raisins and roughly chop. Add raisins to a medium bowl with goat cheese, pistachios, lemon juice and zest and mint. Stir and season with pepper.
  4. Place 1 slice zucchini on a work surface. Spread 1 tsp goat cheese mixture onto zucchini, then roll up securely. Transfer to a serving platter, standing up or seam side down (they will stay closed on their own). Repeat with remaining zucchini and goat cheese mixture. Serve chilled or at room temperature. Do not chill for more than a couple of hours.
Nutrients per rollatini: Calories: 42, Total Fat: 2.5 g, Sat. Fat: 1 g, Monounsatruated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Carbs: 3 g, Fiber: 1 g, Sugars: 2 g, Protein: 2 g, Sodium: 29 mg, Cholesterol: 3 mg


Peanut Butter Protein Balls - By Tiffani Bachus

*These looked amazing, I haven’t had a chance to make them yet but I thought these would make a great treat for Women’s Day!  Easy to make and a great clean treat for your best girlfriend!

Ready in 5 minutes • Makes 14 servings 


  • 1/3 cup natural peanut butter
  • ¼ cup honey
  • 1 scoop chocolate whey protein powder
  • 3 tbsp ground flaxseed
  • 3 tbsp dark chocolate chips, I would use unsweetened chocolate chips here


  1. Mix together all ingredients. Should be the consistency of Play-Doh. Roll into 14 small balls. Refrigerate to firm them up, overnight for best results. Enjoy!

Nutrients per serving (1 ball):

Calories: 84, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 3 mg, Sodium: 28 mg, Total Carbohydrates: 8 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 4 g, Iron: 0 mg

Eat Clean Diet’s Mini Chocolate Flax Cakes!

How cute are these?  Top one of these little cake with Zain’s Vanilla Almond Ice Cream and enjoy a sweet little summer treat!


3 tbs (19g) ground flax seed
2 tbs (15g) chocolate hemp protein powder
½ tsp baking powder
2 tsp stevia
1 tsp cinnamon, optional (but we all know I’ve been on a cinnamon kick!)
2 egg whites
1 tsp pure vanilla extract
1 tbs coconut milk
¾ tsp (3g) coconut oil, melted

1-10 inch ramekin
non stick cooking spray


1. Pre heat your oven to 350 degrees.

2. Spray your ramekin with non stick cooking spray.

3. In a bowl mix your flax, protein powder, baking powder, stevia and cinnamon (if using).

4. In a second bowl whisk together your egg whites, vanilla extract, coconut milk and melted coconut oil.

5. Mix your wet ingredients into your dry ingredients.

6. Pour your batter into your ramekin and bake for ~23 minutes.

7. Allow to cool for 10-15 minutes before eating.

Tips & Bonus Information

Nutrition: (for entire recipe) Calories: 211.4, Protein: 17.1g, Carbs: 12.9g, Fat: 12.0g (4g Saturated), Sodium: 121mg, Fiber: 10g (Net Carbs: 2.9g)

COOKING TIME: ~23 minutes 

Zain’s Divine *Five Ingredient* Peanut Butter Cookies

These peanut butter cookies are, without a doubt, a gift from the Gods.  When I am in the mood for a warm, moist, soul-satisfying treat, I whip up a quick batch of these bad boys and I swear all that could ever be wrong in the world is righted. 

*makes a dozen cookies


1 Cup Chunky Organic Peanut Butter

1 Whole Egg (vegans sub for 2 Tbsp Egg Replacer)

1 Tbsp Baking Powder

1 Cup Sucanat 

1 Tsp Natural Vanilla

*note: if you don’t have sucanat, you can sub for coconut sugar OR ½ cup flour of your choice, I like oat or coconut flour and 3 packets stevia


1. Pre-heat oven to 350 degrees

2. Blend all ingredients together until a thick well mix dough forms (I do this by hand but an electric mixer works great too)

3. Roll into balls (as large or small as you wish) and place on parchment covered baking sheet

4. Bake for 8-10 minutes or until golden.  Once removed, use a fork to make decorative designs and allow to cool for 15 minutes until cookies harden.

*additional ingredients: ½ cup sugar-free chocolate chips (naughty naughty but so yummy yummy), 4 Tbsp unsweetened cocoa powder, 50 raisins

Zain’s Sweet & Salty Coconut Butter Popcorn

Just incase you have the Sunday Night movie munchies…

I am a total movie freak, always have been. I adore watching films and am in total bliss when I am doing so, especially when there is popcorn involved. 

In the theater, you can always find me pulling huge bags of Zain’s Caramel Corn out of my purse and passing it down the isle to my friends who have stopped buying movie theater popcorn altogether.  They adore my healthy popcorn recipes and so do I.

On Friday night, we went to see the Great and Powerful OZ and of course, I got busy with my stovetop popper.  I am not entirely sure if it was wizardry or alchemy at work but I invented the best freaken popcorn EVER and had to share it with you.

If you love coconut you are going to go crazy for this recipe.  It’s super healthy and takes less than 10 minutes to make.  

*makes 1-2 servings


5-6 Cups Air Popped Corn


½ Tsp Coconut Oil + ½ Cup Organic Pop Corn Kernels

21/2 Tbsp Organic Coconut Butter

¼ Cup Raw Unpasteurized Honey

¼ Cup Unsweetened Coconut Flakes

1/16 Tsp Pink Himalayan Crystal Salt OR Sea Salt 


1. If popping your own corn, use your air popper or stove top popper with coconut oil until you have 6 cups of fluffy popcorn.

2. Meanwhile in a small sauce pan, warm honey on very low heat and whisk in coconut butter.

3. Drizzle honey mixture over popcorn whilst mixing and toss well. 

4. Mix in unsweetened coconut flakes. Serve warm or refrigerate for 10 mins to harden.

Zain’s Cherry & Almond Ice Cream (Vegan & Anti-Inflammatory)

It is becoming clear how much of an impact inflammation in the body has on health and illness. 

For us active, fit types, it is critical to make a point of reducing our inflammation that is a natural reaction to regular physical training.  I am sure that the majority of us are already clean eaters and pay attention to the foods we choose; however, there are many foods that we may not be including in our diets that help to reduce inflammation in a big way so it’s important to consider them.  Some of my favourite anti-inflammatory foods are: cherries, almonds, spinach, avocado, seaweed, lemons, beets, sprouts and cucumber.

This ice cream takes banana soft serve to a whole new level and is the perfect inflammation fighting, post-workout treat for the summer.


1 Frozen Banana

1 Cup Frozen Cherries (pitted)

½ Scoop SUNWARRIOR Vanilla OR Protein Powder of Your Choice

½ Tbsp Almond Butter

1/8 Tsp Natural Almond Extract (optional)

*I also like to add 1oz Frozen Avocado to this :D


1. Blend all ingredients together and serve immediately.