Thumbnail image for No Sugar Biscotti with Tart Ice Cream (Vegan + Paleo)

No Sugar Biscotti with Tart Ice Cream (Vegan + Paleo)

March 30, 2014

Almond flour biscotti with chunks of crisp pecans and sweetened with non GMO fruit. Served with a side of tart berry-cacao ice cream. The genetic modification in our food supply has come into the spotlight. 5 years ago? It was difficult to find anyone to chat with about the dangers of GMO’s. Now it’s commonplace.

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Thumbnail image for It’s Here! Vibrant Life Cookbook Launch Day + Sneak Peek

It’s Here! Vibrant Life Cookbook Launch Day + Sneak Peek

March 26, 2014

For the last 5 years, I have used juices & smoothies to heal my body, transform my health and mend my relationship with food. It’s been one heck of a successful ride. I have bundle up everything I have learned and practiced along the way into my newest cookbook, Vibrant Life Cleanse Program & Cookbook…

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Thumbnail image for How to make (mind-blowing) Vegan Sour Cream

How to make (mind-blowing) Vegan Sour Cream

March 23, 2014

Vegan sour cream made without soy. Mind blowingly delicious. Creamy, amazing. Make now. ALL of our friends and family members (including you) know how much Kevin and I enjoyed moving back to Alberta from Montreal, Quebec last summer. The post that Kevin and I wrote on closing a chapter gracefully sums it up beautifully.

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Thumbnail image for High Protein Snack: Harvest Snaps

High Protein Snack: Harvest Snaps

March 21, 2014

Kevin and I love movies. We snuggle up on the couch together and settle in for a movie marathon any chance we get. With the movie, come snacks. Raw nuts, seeds, vegetable sticks, dips and the odd bowl of popcorn is always fun (especially if Kevin requests a batch of PMS Popcorn!)

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Thumbnail image for Get Glowing Superfoods Breakfast Pudding (Vegan + Paleo)

Get Glowing Superfoods Breakfast Pudding (Vegan + Paleo)

March 19, 2014

Blended breakfast pudding that’s high in fiber and has absolutely no added sugars. I created this Happy Tummy Breakfast Pudding recipe a couple of years ago and loved it so much that I ate it for breakfast for 6 solid months. The recipe was phenomenal. So delicious. The only thing I didn’t like about it…

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