Croquis Bar

I used to make this when I was a kid, I would even bring to school for my friends and it was always very popular. I recently made it for the kids but I had to change some of the ingredients since I was using high fructose corn syrup back then, gross! We called it croquis-bar, makes more sense in French but if you can find a new name in English let me know!!img_2766

Croquis Bar
Serves: 16 squares
  • Bottom
  • ¾ cup of coconut nectar
  • 1 cup of peanut butter or almond butter
  • 1 cup of dry shredded coconut
  • 3 cups of Special K / Love Grown Power O's
  • Chocolate Sauce
  • ¾ cup of chocolate chip
  • 2 tablespoon of coconut oil
  1. Bottom
  2. In a big saucepan, over medium heat, melt the coconut nectar add the peanut butter.
  3. Remove from the heat and add the dry shredded coconut and the cereal.
  4. Press down in a grease 9" X 9" mold and refrigerate.
  5. Chocolate Sauce
  6. In a small sauce pan, over low heat, melt the chocolate and the coconut oil.
  7. Cover the cereal mixture with it and refrigerate.


Paleo Cheeze Sauce

If you are allergic or avoiding dairy THIS IS the recipe for you! I have tried many nut cheese that I made when I was experiencing with raw food and this is the best one I have come up with. There’s only a little bit of cashews but the rest is mainly vegetables.

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Paleo Cheeze Sauce
Serves: 4 cups
  • 2 yukon gold potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 tablespoon of butter or ghee or coconut oil
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped finley
  • ½ cup cashews, soaked, rained and rinse
  • 1½ cup chicken stock (use vegetable stock to make it vegan)
  • Juice of one lime
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  1. Boil the potatoes and the carrots until fully cook when you can easily pass a butter knife through it. Drain and set aside.
  2. In a small pan, melt the fat and add the chopped onion and saute for 3-4 minutes over low to medium heat, then add the garlic for another 3-4 minutes.
  3. Transfer all the ingredients to a vita mix (or any other high speed blender like blendtec) and blend until it becomes a very creamy thick sauce. You might have to use a spatula to help mix it in. If it's too thick that it's not even moving just add a little bit of chicken or vegetable stock.
  4. Adjust the salt and pepper to taste and transfer to a glass container. It will keep for 10 days in the refrigerator.
  5. It's great with tortilla chips, on top of eggs or just to use has a dip with crudités.


Best Granola

When you have 4 kids you go through snacks a lot. According to my daughter Coco, this is the BEST granola ever! Super easy to make, one recipe makes about 7 cups and will last about 2 to 3 days at most at our house. The kids will eat by itself, in an acai bowl or with yoghurt.


Best Granola
  • 3 cups of gluten free quick oats
  • 1 cup of dry coconut
  • 1 cup of chopped nuts (pecan or walnut are the best)
  • 1 cup of millet
  • 1 cup of buckwheat flour
  • ½ to 4/3 cup of maple syrup
  • ¼ cup of coconut oil
  • 1 tablespoon of vanilla
  • 2 teaspoons of almond essence
  • ½ teaspoon of nutmeg
  • 3 teaspoons of cinnamon
  • 1 teaspoon of ground ginger
  1. Preheat the oven to 300 degrees F.
  2. On a cookie tray, lay down some parchment paper.
  3. In a large bowl, whisk together all the dry ingredients and the spices, set aside.
  4. In a small sauce pan add the maple syrup and the coconut oil. Warm up until the coconut oil is melted. Remove from the stove and add the vanilla and almond essence.
  5. Mix the dry and wet ingredients together.
  6. Transfer to the cookie tray, spread it and bake for 35 to 45 minutes.
  7. Let it cool down, break into small pieces or keep some big ones.


Banana and Chocolate Chip Bars

Theses are the BEST bars ever, my husband who doesn’t even like bananas can eat the whole tray by himself.



Banana and Chocolate Chip Bars
Recipe type: paleo
  • 2 ripe bananas
  • ½ cup butter or coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups almond flour
  • ¼ cup arrowroot powder
  • ½ cup maple syrup
  • ½ cup of roasted pecans, chopped
  • ½ cup dark chocolate chips
  1. Preheat oven to 350 degrees F or 325 degrees F with convection
  2. Grease an 7x11 or 8x8 glass baking dish.
  3. Roast the pecans in the oven for 5 minutes. Let them cool down for 3-4 minutes then chopped them.
  4. Puree the bananas, egg, maple syrup and melted butter or coconut oil melted using a hand blender in a large bowl.
  5. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  6. Pour mixture into baking dish.
  7. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  8. Let cool for 10 minutes before cutting and serving.


Rice Cakes


One of my client who Mountain Bikes a lot told me about the Rice Cakes. So I decided to look into it, there’s a whole cookbook with great recipes! It’s great for long bike rides, much better then eating a bar. It’s moist, refreshing and filling. But what is even better is when you have a celiac kid that doesn’t like sandwiches! All our kids – even the non-celiac ones – got to be super creative making their own rice cakes. This is a basic one but feel free to change the ingredients like adding eggs and bacon.

PB & J Rice Cakes
  • 1 Cup of Dry Sweet Rice
  • 1.5 Cup of Water
  • Almond Butter (or Peanut Butter)
  • Raspberry Jam (see recipe below)
  • 1 Cup of Fresh Raspberries
  • 6 pitted dates
  1. Combine rice and water in a rice cooker.
  2. Once the rice is cooked let it cool down.
  3. You can use store bought but there's a lot of sugar in there, I prefer making my own.
  4. I combine the raspberries and the dates in a food processor. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl.
  5. There are two ways to make this:
  6. The most efficient is to press the sticky rice into an 8 or 9 inch square pan to about 1½-inch thickness. Cover with a layer of almond butter then with the jam. Now the tricky part is to add another layer of rice on top. The best way is to sprinkle it on top and then gently press it. Cut and wrap individual cakes.
  7. The other way that's not as efficient but way more fun (especially for kids) is to make individual portion just like on the picture.


Raw Chocolate Balls



Raw Chocolate Balls
I love snacking, it's probably my favorite thing. Here's what I have been munching on lately.
Recipe type: Paleo Raw Vegan
  • 1 Cup of Almonds
  • 1 Cup of Walnuts
  • ¾ Cup of Dates, pitted (as fresh as possible)
  • ½ Cup of Cacao Powder
  • ¼ Cup of Cacao Nibs
  • ¼ Cup of Maple Syrup
  • 1 Tbsp of Vanilla
  • Pinch of Celtic Sea Salt
  1. In a food processor mix the almonds, walnuts and dates until it becomes a coarse meal. Add the Cacao Powder, Nibs, Maple Syrup, Vanilla and Salt.
  2. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
  3. Roll into small (1- 1½ inch) balls. Roll the balls into dry shredded coconut or cacao powder. Store in an airtight container in the fridge for up to a week.
  4. You can also add cinnamon, chili peppers, dry coconut, chia seeds, pumpkin seeds... this is just a base.