Pancakes make everyone happy! Happy national pancake day!

In honour of national pancake day, our in house nutritionist Emily Sawyer baked up these light and fluffy stacks to celebrate. She used some of our favourite brands to whip these up – Earth’s Choice coconut flour, Linusprout Organic cinnamon sprouted flaxseed and Pacific unsweetened almond milk. MMMMM Thanks Emily!

Coconut Banana Pancakes!


 1/2 cup of Earth’s Choice organic coconut flour

1 tsp. of baking powder

1 banana mashed, plus more for serving

3 eggs

1 tbsp. of Linusprout Organic cinnamon sprouted flaxseed

11/4 cup of Pacific unsweetened almond milk

1/2 a tsp. of vanilla

 Date Lady date syrup for serving


In a large bowl, mash 1 banana well. Whisk in 3 room temperature eggs, vanilla, flaxseed and almond milk until thoroughly combined. In a separate smaller bowl, stir together flour and baking soda. Whisk the dry ingredients into the wet until well combined. Let sit for a couple minutes. The batter will thicken (add a splash more almond milk if too thick). Heat a tbsp. of coconut oil in a heavy skillet and ladle out a small amount of batter. Cook until the edges brown and under side is golden. Drizzle with date syrup and top with banana slices.

strawberry 1

Fall in LOVE with Chocolate.

strawberry 1

Whether you celebrate valentine’s day or not, it’s the perfect excuse to indulge in the good stuff –Chocolate! I’m talking the rich, smooth dark kind that can actually be good for your health! Dark varieties with 65% or more pure cacao have been shown to enhance cardiovascular health, lower blood pressure and promote mood boosting endorphins-sign me up!

These two recipes are super simple and make for a great gift. I used a combination of 66% and 99% pure organic chocolate by TCHO to create a delicious, bittersweet flavour.


Ingredients for chocolate covered strawberries and crisps:

1 carton of fresh strawberries, washed and dried well.

½ a package of TCHO 66% dark chocolate baking discs 

½ a package of TCHO 99% dark chocolate critters

**(alternately you could just use 1 package of either kind)

1 package of Hippie Snacks coconut chips

1 package of Lesley Stowe’s Salty date and almond raincoast crisps  

product shot


A medium sized pot and glass bowl that sits halfway in the pot

A spatula



2 baking trays lined with parchment paper


  1. Prepare strawberries and line baking trays with parchment
  2. Crush hippie chips in the bag into small pieces and pour out onto a plate
  3. Place a small amount of water in a medium pot about ¼ full and place glass bowl on top to make a double boiler (be sure the bowl isn’t submerged in the water) Add in your TCHO chocolate
  4. Once water boils, reduce to a simmer and stir chocolate with a spatula until it melts.
  5. Once melted, carefully remove the bowl with oven mitts
  6. Using a toothpick inserted into the top of the strawberry, dip each in to coat
  7. Place chocolate covered strawberries on hippie chips lightly to coat all sides and place on the baking tray
  8. For the chocolate covered crisps: dip each to coat half in chocolate and remove any excess to create a thin layer-place on baking sheet
  9. Pop trays in the fridge to let everything set up

Enjoy with loved ones, a glass of bubbly or a good red wine!



An online auction for EatFit

As you may already know Peter Neal has joined the EatFit team to head up to Cape Dorset, Nunavut next month. He is joined by the students of Stratford Northwestern, their teacher and healthy food advocate Paul Finkelstein, Chef Joshna Maharaj, fitness coach Erin Phelan and photographer Jenny Huesston. They are on an exchange with the Peter Pitseolak School in Cape Dorset to share ideas and knowledge on healthy food and traditions in the kitchen.

The group needs your help to raise the funds necessary for the students to attend. We have some incredible auction items graciously donated from some good friends and supporters of the program.

Please help make this initiative a reality and place your bids now!

Click here to see items

“Let’s use food as fuel for change” – Paul Finkelstein.



EatFit goes to Nunavut

screaming avacados

I wish they had this when we were in high school!

The students of Stratford Northwestern Secondary School with the help of their teacher, Paul Finkelstein created The Screaming Avocado. They offer healthy and delicious daily lunches to the student and staff every day. The meals are prepared by the students using locally sourced ingredients from farmers, producers and their own gardens within the school.


Paul and his students are ambassadors of healthy food and of cooking, farming and traditions. As an extension of The Screaming Avocados, they have created the program EatFit. Listen here


Our own Peter Neal and his daughter Hannah are headed northbound next month as a  part of the EatFit program. This year EatFit has been invited to visit the Peter Pitseolak School in Cape Dorset, Nunavut.


Alongside Peter and Hannah is Joshna Maharaj, a chef, writer & good food activist. Also in attendance is fitness trainer and writer Erin Phelan who will be teaching some simple exercises and lifestyle changes to keep active and healthy.


The commitment is to ensuring students have the skills to prepare healthy food and take it beyond their own province.  Every year they reach out to elementary classes to teach simple cooking skills that can be used at home and to spark and interest in healthy eating.  The past few years they have traveled north to share these skills with Inuit and First Nations students in Nunavut, NWT and Northern Ontario.   The focus will be on basic cooking skills, to get the participants excited about fresh food and provide recipes that can easily be reproduced at home.  In turn the Cape Dorset students will share traditional foods for the EatFit team to enjoy.


This year they have  added fitness to their mandate.  A healthy lifestyle must include physical activity in combination with healthy eating. Each day our ‘Fit’ leader, Erin Phelan and her fitness team of Avon Maitland students will introduce a new fitness concept to the students and teachers of Cape Dorset.


We are thrilled to be a  part of this incredible initiative and are honoured to share the experience with this fantastic team.

Feelin’ so GOOD we could dance!

Okay so we can all agree that nothing makes you want to jump out of your seat and turn up the music like a GOOD dance sequence. How about a montage of the very best dance scenes? That will cerainly make you feel GOOD on a winter Monday.

Enter our TELL US SOMETHING GOOD contest for a chance to win $250 Visa gift card and $250 towards a charity of your choice.

Tell Us Something Good…


Peter and Chris Neal told us this story and it got us thinking. Everybody loves to hear good stories like this one.

Now we want to hear your “good” stories. Whether it be a story of a good deed, something nice someone did for you, or simply a story that makes you smile, we want to hear it. Submit yours starting January 1 2013and have your friends show their support by voting. The winner with the most votes will win a $250 Visa gift card to treat yourself for being so GOOD. And to help spread the GOOD, we want to give $250 to your chosen charity as well.

Click here to enter the contest




Neal Brothers Holiday Bark

Neal Brothers Ho Ho Ho Holiday Bark!

As promised, here is the recipe for our Neal Brothers Ho Ho Ho Holiday Bark!

A great addition to any holiday table that your friends and family will love!


Neal Brothers Holiday Bark:

Smooth, Sweet, salty, crunchy and ridiculously easy.

Prep time: 15 minutes

Refrigerator time: 30 minutes

1/2 lb. (8 oz) Good quality Dark Chocolate like TCHO or Callebault

3 cups Neal Brothers Original Popcorn

1 cup Neal Brothers Pretzel Rods

1/2 cup unsalted cashews, almonds or peanuts

1 cup Neal Brothers Pink Himalayan Salt Kettle Chips

2 oz White Chocolate (TCHO or Callebault), melted

In large microwave proof bowl, melt dark chocolate; add Neal Brothers Original Popcorn, Pretzel Rods and cashews, stir well.

Spread mixture onto parchment-lined tray into 8×11-inch rectangle or shape of choice.

Place Neal Brothers Pink Himalayan Salt Kettle Chips on top pressing lightly to secure.

Drizzle melted white chocolate over chips; place in freezer for 15 minutes or until hardened. Transfer from parchment to large wooden cutting board. Place in centre of table with plates and a sharp cheese knife and let you guests dig into your masterpiece!