Recent Posts

Steamed White Wine Coconut Clams

According to this article, “Clams have an Amino Acid Score of 106, indicating that it is a complete/high quality protein, essential for building and repairing muscles and tissue”. I dug up all the clams myself that are used in this recipe, so I got my workout […]

Loaded Greek Goddess Baked Sweet Potatoes

You guys! How is it september already? On september 1st I decided to do an upgrade to my workout. And I also started a 30-day challenge (this one from soulfully southern) but I just do the sit-ups and flutterkicks because I already have 3 sets […]

Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara

I actually love the combination of spicy and warm sweet flavours like chocolate and cinnamon. I’ve had delicious cinnamon chile coffees and chile hot chocolates, and I’ve had decadent chile dark chocolate bars. They just pair so well together. Yesterday I was thinking of pita pizzas and I could not get the thoughts of homemade marinara and cinnamon chile out of my head. I HAD to attempt it. The more I thought about it, the more it seemed like it would work. And I knew exactly what would go good as toppings: ham and pineapple. And thats how the idea of this pizza was born.

I don’t eat pizza very often – but when I do, I always eat homemade pita pizzas! They’re just so easy, and have way less carbs than regular pizza crust, so you don’t even have to feel bad for eating it! (but let’s get real – you shouldn’t feel bad for eating any kind of pizza – treat yourself!).

Summer is coming to an end, but I actually don’t feel sad about it. I had such a great summer this year and I’m okay to see it go and welcome the fall! The fall brings all my favorite things – pumpkin spice everything, cozy sweaters and fall styles, colorful leaves and delicious fall flavours! I’m so excited. Actually, Brett and I started planning and putting together our Halloween costumes! I’m so happy with our idea, but I don’t want to say what it is and give it away. We want it to be a surprise! I don’t think we’re ever going to stop getting excited about dressing up for halloween.

If you aren’t a pineapple-on-pizza kind of person, I recommend using this marinara recipe for a caprese-style pizza! Top it with fresh mozzarella, fresh basil leaves and slices of tomato. You could also top with arugula after removing from the oven like this recipe. The cinnamon in the marinara is subtle enough it could be paired with quite a few toppings! I think it would go nicely with sausage as well. Just get creative! Try it with your usual favorites and let me know how it turns out!


Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Yield: 1 pita pizza

Ingredients

  • 3 tomatoes on the vine
  • 1/4 c thick-cut boneless smoked ham, diced
  • 1/4 c crumbled canadian feta
  • 1/4 c shredded dairy isle mozzarella
  • 1/2 c freshly diced pineapple
  • 1 large whole wheat pita
  • Pinch of salt & pepper
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1/2 a chile pepper, minced
  • 1 tsp. cinnamon
  • 1/2 tsp. oregano
  • 1 tbsp. olive oil
  • Handful of baby arugula

Directions

  1. Heat 1 tbsp olive oil in a large sauce pan over medium heat.
  2. Remove vine from tomatoes and add them to a blender or give it a quick blend with a hand blender until they've released some juices and the skin is broken.
  3. Add garlic and chile pepper to the oil and sauté until fragrant.
  4. Add the blended tomatoes, cinnamon, bay leaf, oregano, salt & pepper. Reduce heat to low and allow to simmer for 15-20 minutes, stirring often.
  5. Preheat oven to 450°F.
  6. Place your pita on a cooking sheet lined with parchment.
  7. Spread 1/2 cup (or preferred amount) of your marinara on the pita.
  8. Top with mozzarella, feta, pineapple and diced ham.
  9. Return to the oven and bake for 10-15 minutes.
  10. Top with fresh baby arugula and serve.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Crispy Quinoa Coconut Crunch (2 Ways!)

Okay so you guys know those sesame snap treats (these!)? Well this crispy quinoa coconut crunch tastes just like those but with coconut! I was so excited when I tried it because I love those sesame snaps, but obviously those have a ton of sugar. […]

Seafood Pesto Zucchini Linguine

Right now our house is full of dust and flies. We’re getting all our windows replaced, because the wood they were made with was rotting on the inside. We didn’t even really know they were rotting. Actually, it all started quite a while ago, in […]

Sugarless, Flourless Banana Zucchini Bread w/ Dark Chocolate Chips

Today I’m just getting back from Pleasant View (a two-hour drive from where I live) where I was staying in my aunts trailer for the past two nights with Brett (and my mom, who stayed in my other aunt’s trailer)! I enjoyed a kombucha drink in the grass, went on long sea-glass hunts in the sand and had a refreshing swim in the water! I BBQ’ed chicken and made salads with lettuce fresh from my aunts garden. I think my favorite part, though, was just waking up to the sound of waves each morning, and then hearing them throughout all the things I did all day. I almost just wanted to stay forever and live there, but I guess I had to come back home to where I can actually speak to the outside world. (There’s no service except for one tiny spot if you stand by a certain rock you can catch the wifi from the cottages down the road. I’d stand there sometimes to retry posting all my snapchats from the day).

I even brought this DELICIOUS banana bread with me and enjoyed it as a guiltless dessert. Trust me, you HAVE to try it! It’s so moist and satisfying. It was a huge hit for everyone who tried it! Including my 11 year-old cousin who can be a picky eater – so that’s saying something! My favorite part is that you can’t even taste the zucchini! I love zucchini, but I don’t really want to be tasting it when I want to be tasting delicious banana bread instead. When I decided to tackle a zucchini banana bread, I had serious doubts. I thought: there’s no way you can add a bunch of zucchini to something sweet like that and not effect how sweet it is, or drastically change the flavour. But I was wrong! You really do have to make it and try it to believe it. But it’s so worth it 🙂

This recipe is so moist and addicting, it was hard not to just eat the whole loaf as a meal as soon as it was cooled. There’s currently only 2 pieces left and I already have plans to make it again soon. Banana bread is up there with my top weaknesses, and I just can’t express how I excited I am that this recipe turned out so good! It completely satisfies my cravings! And all you’re eating is some baked bananas and zucchinis with a few add-ins!

I still have the rest of this week off work, because I’m also going to be going to Moncton, New Brunswick to see Olate Dogs perform! I’m so excited. My mom bought us tickets. The show doesn’t start until 7pm, so we’ll do some shopping beforehand. But I just absolutely can’t wait to see a bunch of cute rescue dogs doing better acrobatics than I could. That’s definitely my kind of show. I would take that over a crowded music concert any day. And they’re rescue dogs! So they’re also majorly helping the world of dogs and shelters. Love it. I feel like this post is full of so many good things. Beach days, banana bread and doggies. That’s all ya really need.


Sugarless, Flourless Banana Zucchini Bread w/ Dark Chocolate Chips

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Yield: 1 small loaf

Ingredients

  • 3 medium ripe bananas
  • 2 large eggs
  • 1/8 c mini dark chocolate chips (+more for topping)
  • 1 tbsp. flaxseed meal
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1 c shredded zucchini
  • 1 tsp. vanilla
  • 1 c old fashioned oats (+more for topping)
  • Pinch of salt

Directions

  1. Preheat oven to 350°F.
  2. Gather shredded zucchini in at least 2 layers of paper towel and squeeze tightly over the sink to release access liquids.
  3. Mash your bananas and eggs with a potato masher until no large clumps. Add the rest of your ingredients and mix well.
  4. Line a small loaf pan with parchment paper (big enough that the edges stick up and out of the sides) and fill it with your batter. Sprinkle more oats and mini chocolate chips on top.
  5. Bake 40 minutes. Remove from oven.
  6. Let the loaf cool for about an hour in the pan. Then remove by grabbing on to all the corners of the parchment paper and allow to finish cooling on a cooling rack.
  7. Store in a brown paper bag, or in it's original pan covered with saran wrap. Consume within a week.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

No Bake Dark Chocolate Cherry Energy Bars

So in my Sugarless Blueberry Pumpkin Seed Chia Jam post last week I talked about my new workout schedule and healthy lifestyle. So far it’s going great! Like I said, we started running. Just a few minutes to start and we’ll work our way up. My mom […]

Sugarless Blueberry Pumpkin Seed Chia Jam (& Life Update!)

So this week I did a little thinking, and I’m going to start posting once a week instead of twice! Basically, for the last few months I haven’t exactly been keeping up with my good habits. I haven’t been eating as well, exercising, and I […]

Cheesy Mushroom & Kale Stuffed Peppers

Hi! Maybe you’ve been wondering where I’ve been! So maybe I’ll start by explaining why I haven’t posted in a while. Last week I began to work on my post for tuesday and my computer just wouldn’t cooperate. It wouldn’t let me upload my pictures and wouldn’t load anything without freezing every 5 minutes. My laptop has been acting up lately but it was just one of it’s very bad days and I wasn’t having it. I was getting frustrated and I realized I didn’t want making blog posts to be a bad experience. I always want blogging to be a good experience and never have it feel like work. So I basically took that week off. Things like that can trigger my anxiety, and I did NOT want my blogging to be associated with my anxiety whatsoever, so I’m sure that’s completely understandable and relatable to most of you. And, I have ordered a new-to-me laptop so I won’t have to deal with those frustrations soon (it hasn’t arrived yet). Today seems to be a good day for my laptop, though. So here I am to tell you all about these delicious stuffed peppers! And what I’ve been up to during my hiatus.

I also didn’t post tuesday of this week. It was pretty much for the same reasons, but also to do with the fact I was busy from 7am right up until late in the evening. Once it was my free time to relax and make my post, It just felt so late and my laptop was acting up a little again and I just said screw it. I’ll start up again fresh on thursday. I new I’d have all kinds of free time today so I was up for it even if my laptop didn’t want to have a good day. I knew I’d have more time and patience anyway. But the reason I was so busy on tuesday was I had a super fun day planned out with my mom and my friend Emma! First I worked 7:00am-12:00pm. Then at 1 we headed out to do some strawberry picking! We came right back home and made some scrumptious strawberry rhubarb pies, and mom made jam, too! Here’s a few snapchats we took:

Incase you’re wondering, that’s me on the far left, and Emma is in the plum colored shirt! My pie is the main one in the photo on the right, and Emma’s is the one above it and to the left. It was such a fun day! Actually, while we were making the pies, I was heating up one of my leftover stuffed peppers to eat cause I was starving after all the picking we did! So, I can totally vouch for the fact that the stuffed peppers are also great leftover. Just make sure you heat them up in the oven and not the microwave! And I suggest actually adding a bit more shredded cheese on top if you do heat one up leftover 🙂

This recipe could also be great for a BBQ! Just cook them in the BBQ instead of the oven – maybe wrap them in tinfoil as well. Speaking of BBQ’s, I’m having a tropical BBQ tomorrow with a few of my friends from college. Well 2 of them are friends of my friends who I’ve come to know through them. But everything is going to be flamingos and pineapples and tropical florals and I’m super excited. I’ll have to tell you all about it in my post on tuesday! Until then, I hope you try out and enjoy these stuffed peppers! And I hope you have a great week with beautiful weather!


Cheesy Mushroom & Kale Stuffed Peppers

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 3
  • Yield: 3 peppers

Ingredients

  • 3 bell peppers (yellow red or orange)
  • 1/2 c uncooked quinoa
  • 1 1/2 c shredded marble cheese
  • 1 c chopped mini bella mushrooms
  • 3 stems of kale
  • 1 clove garlic / minced

Directions

  1. Remove the leaves of the kale from the stem, and rip up the leaves into smaller pieces
  2. Put 1 cup water on high til boiling. Add the quinoa, reduce heat to medium-low, cover and let cook 8-10 minutes.
  3. Preheat oven to 450.
  4. Heat olive oil in a pan over medium heat
  5. Add mushrooms and sauté until pretty much cooked. Add the kale and garlic.
  6. Sauté about 2 minutes, until the kale is wilted.
  7. Stir the shredded cheese, kale and mushrooms in with the quinoa.
  8. Cut the tops off the peppers.
  9. Add the quinoa mixture in each pepper until full.
  10. Place in the oven on a baking sheet with parchment paper (including the tops of the peppers).
  11. Bake for 20 minutes. Remove from oven and let cool 5-10 minutes. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Beet, Feta & Quinoa Stuffed Mushrooms

If you’re like me, you sunburn easily. I probably should have put on more sunscreen the last time I went to the beach. In my last post I talked about our fun beach day, but also about our horrible sunburns we got. I googled things […]


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