Running and Weight Loss Update

10K Training Update

This is Week 5 of my 10K training plan, which has me running a little over 5K. While it’s definitely getting easier, it still seems like such a stretch to double this distance in just 4 weeks, when I’m supposed to hit the 10K mark. But I’m just sticking to the program and keeping faith!

My training plan has me running 3 days per week and lately I’ve been doing most of my running on the treadmill due to the cold, snow and ice. Even with the distraction of the TV, time seems to go so much more slowly than when I get to run outside. But I do still love having my treadmill in our home gym, so that I can get those runs in. A good pair of ice cleats for running would be amazing for getting back outside for my training runs.

Other than running I haven’t been doing much exercise except for the occasional trip to the wall climbing gym and a little snowboarding. I still have a gift card for classes at a local gym, so I’m going to aim to make it out to a pilates or yoga class just once per week. I know I haven’t been stretching enough at all, so it’ll be good to change things up a little.

snowboarding at blue mountain

Weight Loss Update

As I mentioned, I’ve started using to log my food and exercise. I’ve been using it for just over a month, and it seems to be working really well for me! I have it set to lose only 1 pound per week, so I’ve hard to make only really small and totally do-able changes to my diet.

I’ve lost a little over 5 pounds, which is right in line with the program. Using has been helping me be just a little more conscious in my food choices without feeling deprived. The smallest changes make the biggest differences. Eating my beef ragu over salad instead of pasta saves me whack load of calories and leaves room for an evening snack.

Even though it can be a little frustrating to take things sooo slowly, it’s the different between losing weight steadily and sustainably versus crash dieting my way to nowhere. It’s early days yet, but I do feel proud of myself for sticking to my running and diet goals.

For an easy snack that helps me stick to my goals, I’m loving these no-bake protein balls. These ones are based on this recipe from I skipped the rice crisp cereal and protein powder and used extra oat flour and toasted amaranth for crunch. I eat them straight out of the freezer and they’re so delicious!


Maple (Nut)Butter Tarts | Vegan, Gluten-Free, Raw Option | Canada Day Dessert!

Maple NutButter Tarts | Canada Day |

Today’s Canada Day recipe is an ooey-gooey take on a Canadian classic: the butter tart. Now, these Maple (Nut)Butter Tarts certainly aren’t light, but instead of butter and eggs, I used nuts, and lots of them, for a vegan and gluten-free version. They can even be made completely raw. They’re not an exact substitute for your traditional butter tart, but they’re an equally delicious substitute. The filling is amazing, and makes a great spread for toast or dip for apple slices.

Maple NutButter Tarts | Canada Day |

Vegan Maple (Nut)Butter Tarts (Raw option)


Tart Shells

  • 1 cup dates
  • 2 cups cashews
  • 1 tbs coconut oil

Maple Nut Filling

  • 1 cup dates
  • 1/2 cup almonds
  • 3 tbs maple syrup
  • 4 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup almond milk

Directions: If baking shells, pre-heat oven to 300F. In a food processor, pulse cashews until they form a coarse meal. Add dates and coconut oil and process, stopping to scrape down sides, until you have a doughy consistency. When it holds together in a ball, it’s ready. Taking golf ball sized portions, form tart shells by pressing mixture into parchment-lined muffin tins.

Tart Shells

If making raw option, refrigerate tart shells while you make the filling. Otherwise, use a fork to poke holes into bottoms of shells and bake for 10-12 minutes at 300F.

Maple NutButter Tarts | Canada Day |

Meanwhile, for the filling, process almonds until you have a fine flour. Add remaining ingredients and process until smooth. Using a spoon, drop filling into tart shells and smooth tops. Refrigerate to allow the filling to set (at least 1 hour) prior to serving. Enjoy!

Maple NutButter Tarts | Canada Day |

Don’t forget to check out my other Vegan and Gluten-Free Canada Day Recipes!

Salty almond butter fudge


This is one of those recipes that I’ve avoided making for a while just because it is SO GOOD that I know I’ll eat way too much, way too often. Unfortunately, it’s not the lightest option, but at least we’re avoiding all the dairy, butter and sugar that go into traditional fudge. So that’s pretty good, right?

It’s the salt that really makes this recipe, so definitely don’t skip it. When I first started cooking and baking, I never really used much salt since I thought it was something to be avoided. But now I know that any of the salt that I use in my home cooking is nowhere near the amount that they load into pretty much every processed food, so I don’t feel bad about throwing in an extra pinch or two. It really does punch up the flavours in everything from soup and pasta to cookies. At home, I only use sea or Himalayan salt, since your typical table salt contains other gross chemicals.

Some people are completely hooked on salt though. A few months ago, while I was eating at the MOMA restaurant with my boyfriend while we were visiting NYC, I got totally distracted watching a lady salt EVERY SINGLE BITE of her sandwich. I thought it was so odd! Then recently, while at a wedding, the woman sitting next to me just kept pouring more and more salt over her prime rib dinner. Gross! I think salt is probably kinda like hot sauce in that the more you use, the more you need.

So I think I’m going to try to avoid that sort of excess, but I definitely looove the sweet & salty combo. M&Ms in a bucket of popcorn, a salted caramel mocha, and this amazing Salted Almond Butter Fudge… so good!


Salty Almond Butter Fudge
(Yield: 14 servings)


  • 500 g raw almond butter
  • 1/2 cup maple syrup
  • 2 tbsp coconut oil
  • 3/4 cup cocoa powder
  • 1 tbsp sea salt (optional, but not optional)

Combine all ingredients in a food processor, but retain half of the sea salt. Process until well combined and thick dough has formed. Shape into block or press into cupcake liners and top with remaining sea salt. Freeze for at least 4 hours. Fudge should be wrapped tightly in plastic wrap and stored in the freezer.