Dani Kelly, RHN

"The evidence for nutritional therapy is becoming so strong that if the doctors of today don’t become nutritionists, the nutritionists will become the doctors of tomorrow." – Anonymous Irish Doctor

Homemade Apple Crisps

Rylan has recently tried apple crisps (a.k.a. dried apple slices) at her school in Knowlesville and they have been the rave ever since.  On a recent trip to the SuperStore, she spots them and begins to beg and plea for this small container with the goods, which – might I add – has a price tag of $5.99.  I usher her away and informed her that they are, in fact, just as easy to make at home!  And so this is exactly what I have attempted today!  Won’t she be thrilled once she gets home?  Most certainly.  :)  And I know the apple-cinnamon aroma lingering throughout our third floor apartment is certainly delightful enough!

– apples, thinly sliced
– cinnamon (optional)
– nutmeg (optional)

1. Set oven on bake, at 200 degrees.
2. Place thinly, sliced apples on parchment paper.
3. Sprinkle spices onto to apple slices, if desired.
4. Bake for 2-4 hours remembering to flip the slices half way through time.

Enjoy (the smell that lingers and your delectable treat)!

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Pumpkin Chocolate Chip Cookies


  • 1 1/2 cups of pumpkin w. skin removed, cut into 1 inch cubes
  • 1/4 cup of softened butter or coconut oil
  • 1/2 cup of pure maple syrup
  • 1 tsp of natural vanilla bean powder or extract
  • 1 1/4 cups of coconut or buckwheat flour
  • 1 tsp of aluminum-free baking powder
  • 1/2 tsp of unrefined sea salt
  • 2 tsp of cinnamon powder
  • 1 bar of 70-85% dark chocolate chopped into chunks


  1. Preheat oven to 355 degrees Fahrenheit/180 degrees Celsius.  Rub in a couple of tbsp of melted coconut oil over pumpkin. Roast the pumpkin for 45 mins or until soft.  Allow to cool slightly.
  2. In a bowl, mix in the pumpkin pieces, butter/coconut oil, maple syrup and vanilla. Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter.  Stir through your chocolate chunks.
  3. Grease baking tray w. coconut oil and spoon tablespoon sized rounds onto tray, 1 inch thick.  Bake for about 15-20 mins. They will still be soft; the underside should become golden brown.
  4. Allow to cool completely on a wire rack before storing in an airtight container, in the fridge.

Cookie recipe adapted from The Food Matters Recipe Book.

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Sweet Pink Beet/Carrot Pulp Cookies

-1 cup of coconut oil
-2/3 cup of brown sugar
-2 eggs
-2 tsp vanilla
-1.5 cups of Speerville Flour Mill Pharaoh’s Favorite Mix
-2 cups of beet and carrot pulp

1. Combine oil and sugar.
2. Beat in eggs and vanilla.
3. Stir in Speerville Flour Mill Pharaoh’s Favorite Mix and pulp.
4. Use spoon to transfer dough to cookie sheet & bake at 375° for 20-30 mins or until desired tenderness!


Cookies! (not raw hamburger)


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A Guilt-Free, Chocolatey Treat

If you are anything like me then you occasionally crave a treat and sometimes it’s even chocolatey in nature.  …Then the guilt sets in and we ask ourselves, “Was that really worth it?” For me the answer is often, “No.”
HOWEVER, I stumbled upon this recipe on a website entitled ‘Sustainable Baby Steps’ and have already prepared it twice this week, GUILT-FREE. The first time I shared it with some lovely ladies at a Birth Talk meeting, where I gave a brief presentation on eating for conception, pregnancy & breastfeeding, with raving reviews! This time, I have tweeked the recipe and added the following ingredients: walnuts, sesame seeds & coconut shavings and Miss Rylan approved.


-1 cup of Organic, Coconut Oil

-3/4 cup of Organic, Raw Cacao Powder

-1/3 cup Organic Raw Honey

-1 tsp Vanilla Extract

-Dash of Sea Salt

-Optional – almonds, walnuts, coconut shavings, seeds, strawberries, etc.


1. Begin by melting the Coconut Oil & Honey. Using a glass measuring cup containing Coconut Oil and Honey submerged in a boiling pot of water (temperature= medium) is what worked best for me. (Be sure that no water gets into the measuring cup).

2. Once Coconut Oil & Honey are completely melted add Cacao Powder, Vanilla extract & sea salt and mix well.

3. Place optional ingredients in a glass dish and pour “chocolatey treat” on top.

4. Place in freezer for approximately an hour to harden.

5. Remove from freezer and store in fridge.

6. Be sure to share with friends!

This recipe is an enjoyable way to receive your healthy, saturated fats & nuts. :)

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Zucchini-Walnut Bread

A healthier treat. Don’t forget to share!


  • 3/4 cup whole wheat pastry flour
  • 3/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup unsweetened applesauce
  • 2 lg free- run eggs
  • 1 sm zucchini (6 oz), coarsely grated (about 1 1/4 c)
  • 1/3 cup chopped walnuts
  1. Heat oven to 350°F. Coat 9″ × 5″ loaf pan with coconut oil.
  2. Whisk together flours, sugar, cinnamon, baking soda, nutmeg, and 1/4 tsp salt in large bowl. In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini. Stir wet ingredients into dry ingredients, mixing just enough to combine. Stir in walnuts.
  3. Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.


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Chocolate Mousse/Pudding/Frosting

  • 2 Avocados
  • 1/2 cup Maple Syrup
  • 1/2 cup Organic Raw Cacao
  • 1 tbsp Coconut Oil
  • a dash of Sea Salt

Blend together well.

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