It’s officially FALL!  The summer went by WAY too fast and ended with a real bang!  While up north enjoying the last week of August, I slipped and fell, breaking three bones in my leg (one break in the fibula and two in the tibia) and requiring surgery.  Fast forward five weeks and here I am, leg full of pins, screws and a metal plate, in a cast, unable to walk, staying with my parents who are lovingly taking care of a me since I’m totally immobile.  It’s been a pretty wild ride (I’ve been really open about it, so you can read more on instagram), but I’m getting better every day and am so grateful for all the love and support that I’ve been receiving.  I have an appointment with my surgeon in two weeks and am looking forward to walking and moving again!   

New season, new month, new chapter, New recipe

Now - I LOVE the fall.  I love the colours, the crisp cool air, the autumnal produce and all the warming spices, smells and herbs.  Especially anything pumpkin!  I’ve been itching to get back in the kitchen and am craving some pumpkin pie! But obviously I’m pretty limited on one foot and crutches, so I had to come up with something that was SUPER SIMPLE with basic ingredients that could be found in my parents kitchen and that obviously tasted like fall deliciousness.  The result - no-bake Pumpkin Pie Donut Holes!  

Made with real whole food ingredients, they are gluten/grain/dairy-free, naturally sweetened, full of healthy fats, fibre and protein and are ready in less than 20mins.  I added collagen for some extra protein and for it’s bone/joint/skin healing benefits, but it can be left out for a completely vegan version.  Store in the fridge or freezer in an airtight container and ENJOY! 


PUMPKIN PIE DONUT HOLES - makes approximately 12 donut holes

1/2 cup coconut flour

1 1/2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/4-1/2 tsp cloves

1/2 cup pumpkin puree

1 tsp vanilla extract

1/4 cup smooth nut butter (I used a blend of cashew and almond)

1/4 cup maple syrup (or liquid sweetener of choice)

1 TBSP almond milk 

2 scoops collagen peptides (optional)

1 TBSP Tocos (optional)

Directions: combine all ingredients in a food processor until a dough forms.  Depending on your nut butter you may need to add a little bit more flour or almond milk.  Once combined, form into balls and roll in whatever toppings you choose (I used cinnamon and tocos).  Refrigerate to firm up before eating and store in an airtight container in the fridge or freezer.  Share, snack, enjoy xx