Summer Peach Crisp (Gluten Free)

This was a summer of delicious peaches for us here in Ontario. We’d buy them by the basket and eat them every chance we got. They were sweet, juicy and just a perfect way to beat the heat.

Summer Peach Crisp Recipe Card Fitnest

We ate peaches on their own, mixed into smoothies, on top of yogurt and with ice cream! I’d been meaning to make a Peach Crisp all summer long but only got around to it just recently. It was the perfect way to enjoy the last of the summer peach season and to give our summer a sweet and nutty send off!

I promise you this Crisp will be a hit in your house. The kids asked for seconds and thirds :) It’s a super clean gluten-free recipe with whole food ingredients so I didn’t mind adding a side of vanilla ice cream to it. You can also switch up the fruit, try substituting berries, apples or plums (or a combination of the above) . I’d love to see what you guys come up with!

Btw, iff you’re looking for another delicious Crisp recipe after this one, give this Summer Berry & Rhubarb Crisp a try!

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  • 5 cups of Ripe Peaches

  • 2 tablespoons Coconut Sugar

  • 1 tablespoon Arrowroot/Cornstarch

  • 1 tsp Cinnamon

  • 1 tsp vanilla

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  • 1.5 cups Oats

  • 3/4 cups Chopped Pecans

  • 3/4 cups Almond Flour

  • 3 tablespoons Maple Syrup

  • 3 tablespoons Coconut Oil, melted

  • 1.5 tsp Vanilla

  • 1.5 tsp Cinnamon

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  • Preheat oven to 350 degrees

  • In a large bowl, add cut up Peaches, Coconut Sugar, Arrowroot Powder, Cinnamon and Vanilla in a bowl and set aside for 20 minutes. Transfer filling into a 8x8 baking dish.

  • In a separate bowl, add in Oats, Pecans, Almond Flour, Maple Syrup, Coconut Oil, Vanilla and Cinnamon. Mix well.

  • Pour the crisp mixture over the peaches and spread evenly. 

  • Place in the oven for 35-40 minutes, until the top is golden. 

  • Serve with vanilla ice cream, frozen yogurt (or a dairy free vanilla ice cream if you prefer)

  • Enjoy!!!!

Coconut Chia Seed Pudding


Here’s a tropical twist on your regular chia seed pudding.  The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together.  


Ingredients (amounts per 1 serving)

  • 1 ½ cups Coconut Milk

  • 2 tbsp Chia Seeds

  • 1 tsp Maple Syrup

  • ½ tsp Vanilla

  • ¼ tsp Cinnamon

  • Fruit to top (here I used mango, peach and blueberries)

  • Shredded Coconut

  • Toasted Almonds



I like to prepare and portion out the puddings in separate 250mL mason jars (although any container with a lid will do). Line up the jars and first add in your coconut milk then your chia seeds. Mix well, since the chia seeds might like to hang out at the bottom. Add in the vanilla, maple syrup and cinnamon and mix well once again. Let the pudding sit for a few minutes to thicken up while you cut up the fruit. Give it another quick mix and add in the fruits, coconut and almonds to the top. Cover and store in the fridge for up to 4 days. Feel free to add in more fresh fruits & nuts when you’re about to eat.


Healthy Pumpkin Oat Muffins with Chocolate Chips

Halloween may have come and gone, but we can still celebrate the amazing flavours of the fall season.  After all, we only get to enjoy pumpkin season once a year, so might as well embrace right?

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To be honest, I didn’t cook with pumpkin very much growing up (it’s not really a part of Indian/East African cuisine), so this year when Ahmed (who’s a Halloween baby) asked me to bake something with pumpkin, I decided to accept the challenge.  His only request was that we add chocolate chips. I figured I could make these muffins healthy enough that a few chocolate chips sprinkled on the top would be just fine  ;)

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One of the best things about these little babies is that the muffin batter is made entirely in the blender, so Ahmed was basically able to make the whole thing himself … I was more like his sous chef  ;)   Aside from a couple of overflowing cups of oats and smudges of orange pumpkin puree on my white counters, I’d say he did a pretty damn good job!


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These turned out so amazing, soft and chewy on the inside, naturally sweetened with a lovely hint of cinnamon and also a great source of fibre.  Most importantly, they got 2 thumbs up from each of my 2 most important critics  :)

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So grab your aprons, get the family together and get baking!

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Healthy Pumpkin Oat Muffins with Chocolate Chips


What you’ll need

  • 1 cup, pumpkin puree

  • ⅓ cup, pure maple syrup

  • 2 eggs

  • 1 tsp, vanilla extract

  • 4 tbsp, almond butter

  • 1-2 medjool dates (pits removed, and dates soaked in water for 10-15 minutes)

  • ¼ cup, unsweetened almond milk

  • 2½ cups, rolled oats

  • 1 tsp, baking powder

  • ½ tsp, baking soda

  • ½ tsp, salt

  • 1 tsp, cinnamon

  • ½ cup, dark chocolate chips



Preheat oven to 350 degrees. Grease a 12-muffin tray with coconut oil. Place all ingredients in blender in the order listed (wet ingredients first, then dry). Leave out the chocolate chips until the end (or do what we do, which is eat half of them while we’re making the muffins!). Blend all the ingredients, you may need to stop and push ingredients around to help out the blender. Once the batter is a nice smooth and thick consistency, you can add in the chocolate chips and stir them into the batter. ( Note: sometimes the batter gets a little hot in the blender, so it’s a good idea to let it cool down a bit before adding in the chocolate chips, so they don't melt into the batter).

Pour the batter into the muffin tray and bake for 12-15 minutes (till you can stick a toothpick in and it comes out clean).  Let cool for 10 minutes (if you can wait that long) and enjoy.

The kids love these as an after school snack, treat after dinner, or even in the morning. You could swap out the almond butter for a seed butter so they would be “nut free” and school friendly   :)





Basic Oatmeal

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I make a batch of these oats once a week and have it on hand for a few days. It's great to have in the fridge for busy school mornings and the kids love topping them with different berries and maple syrup. I love mixing up my toppings and make my bowl look really pretty!

What you'll need:

  • 1 cup Rolled Oats (not the “instant oats” variety)

  • 1 cup Water

  • 1 cup Milk (any type of milk will do)

  • 2 tsp Cinnamon

  • ¼ cup Maple Syrup

  • pinch of Saffron

  • Toppings of your choice  



Add oats and water to a pan, slowly bring to a simmer and let simmer for 1-2 minutes. Add milk and let oats cook through and soften for about 5-7 more minutes. Add cinnamon, maple syrup and saffron. Mix well and let cook for another minute or two.  (Makes 2-3 servings)

Top with any fresh fruit, dried fruit, nuts, seeds, nut butters, even dark chocolate!

Suhoor, done right

Suhoor, done right

Yup, you know what time it is!!  Ramadhan is only a few weeks away, and while we’re all preparing mentally and spiritually for this blessed month, it’s just as important to prepare physically.  One of the questions I’m most commonly asked every year is about what to eat come Suhoor-time, so I’d like to share some of my tips to help you take the guesswork out of your meal planning.

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