Date Balls (Revised)

Lately my oldest boy has been coming home from school so hungry.  We’re always trying to find something he can eat that won’t be too big to ruin his dinner but enough to give him energy to play for the rest of the afternoon.  These date balls are a perfect snack since they are sweetened with dates, have lots of protein, AND the boys love them.  It’s great because they can help me make them by putting the ingredients in the food processor.  They like taking turns pushing the buttons as well.  In a few minutes, we have a healthy snack that I can keep refrigerated for them to enjoy over the next few days.  I found this recipe on Lusa’s Organics blog and modified it slightly.


  • 1 cup nuts (I used almonds, walnuts, and pecans.  You can use whichever nuts or any combination of nuts you prefer).
  • 1 1/2 cup dates
  • 1 cup nut butter
  • 3/4 cup of additional goodies (unsweetened coconut, dried fruit like blueberries or cranberries)
  • 3 TBSP cocoa powder (optional)


  1. Place nuts in food processor and turn on.  It is always extremely loud with nuts so be prepared and warn the kids:).  Once these are chopped, you can transfer to another bowl.
  2. Add the dates to the food processor and turn it on once again.  This is always so loud as well.  Make sure all the pits are removed from the dates.
  3. Place the chopped nuts back in to the bowl with the dates and add the additional goodies.
  4. Blend everything together once again briefly using the food processor.
  5. Take approximately one tablespoon or so of dough and roll into balls with clean hands.
  6. Place in a storage container in the refrigerator.
    Yields approximately 20 balls depending on the size.

Cream of Tomato Soup

This summer, one of our awesome neighbours made us this healthy soup after our baby was born.  My boys loved it so much I asked Susanne how she made it.  She got it from Nom Nom Paleo  and it not only tastes great, it is so easy to make.  As the weather is getting cool, soup is one of my favorite things to eat.  Fire-Roasted tomatoes acan be found in the international section at the Sobeys grocery store.  Pete’s Frootique in Nova Scotia has the organic version.   Hope you enjoy this as much as our family does!Ingredients:

  • 4 Leeks (White part only – sliced thinly)
  • 6 cloves minced garlic
  • 2 tbsp Coconut oil
  • Heat oil over medium heat, sautee leeks until light brown, add in garlic, sautee for 2 more minutes. Remove from heat.

Pour into blender or food processor:

  • 2 small (398ml) cans of fire-roasted tomatoes
  • 1 small can (398ml) coconut milk
  • 1 cup chicken stock
  • Add in leeks and garlic, blend

Heat and season with cracked pepper.

Paleo Creamy Mint Treat






I came across this simple recipe on the Elana’s Pantry website.  She modified it from the Practical Paleo recipe book and came up with a creamy, mint treat.  It is just the right amount of sweetness when you are in need of a quick fix for a craving.  I have been making them and putting them in the freezer right away.  In about 15 minutes or so they are ready.  I then keep them in a freezer safe container to be ready to eat whenever needed.  The boys enjoy them sometimes as an after school treat.  There may be a few ingredients you need to add to your pantry to make them but it will be well worth it in the end to be able to make this quick and easy treat whenever you like.  I modified the instructions for her recipe to make them more like a cup vs. a truffle.

I got the following ingredients from Planet Organic.  They may be available in other stores as well but the regular grocery stores in Halifax didn’t yet have these specific items:

  • Vanilla Stevia
  • Peppermint oil (the one from the regular grocery store had too many additives, this one only has 2 ingredients- sunflower oil and peppermint oil)
  • Coconut Butter- (Not to be confused with coconut oil, this is a creamy spread made from dehydrated coconut meat, very tasty!  It may seem pricey as this bottle was about $12 but only a small amount is needed)


  • 2 TBSP coconut oil
  • 3 TBSP coconut butter
  • 2 TBSP macadamia butter
  • 5 drops vanilla crème stevia
  • 1 teaspoon honey
  • 1 teaspoon peppermint extract
  • pinch celtic sea salt
  • 1 tablespoon dark chocolate chips, chopped
  1. Combine coconut oil, coconut butter and macadamia nut butter in a small saucepan on low heat.
  2. Add in stevia, honey, mint and salt
  3. Transfer mixture to a small bowl
  4. Stir in chocolate
  5. Pour mixture into paper lined mini muffin cups
  6. Place in freezer for about 15 minutes.  Keep frozen until ready to serve.

Yields 12 mini muffin size treats.