Thrill of Living

A lifestyle blog from Canada's West coast

Category: Recipes (page 1 of 3)

Date, Almond and Ginger Energy Balls

I love energy balls because they are filling and sweet – the perfect snack for after surfing in the rain, or taking with you on a bike ride or hike. These tasty energy balls are super easy to make, provided you have a food processor.

Put the following ingredients into the food processor – all at once is fine.

1 cup of dates (if using dried dates like me, soak them in warm water for 10-20 minutes first. Drain, then place in the food processor.)
2 cups of almonds
1 tbsp ginger peeled and chopped
2 tbsp molasses
1 tsp all-spice
1 tsp vanilla
1/4 tsp rock salt

Blend on high until the whole mixture becomes one mass.

Using your hands, roll the mixture into 1 inch diameter balls. It makes 16+ depending on the size.

Mix together some shredded coconut and hemp hearts to make about 1/4 cup. Coat the balls by rolling them in the mixture.

Chill in the fridge, then enjoy!

What are your favourite foods to pack with you when you’re out enjoying some fresh air?

Beaver Street Ginger Granola


My sister Keya is the best sister in the world (no exaggeration) and one inspiring lady.  She’s a self-employed graphic artist and web designer, painter, author, snowboarder and wakesurfer. In the summer, Keya, her partner Dano, and their two dogs Cayley and Blue, live in a funky yurt on a beautiful lake surrounded by snow-capped mountains.  In the winter she lives a 5 minute drive from a world-class ski resort and never misses a powder day since she works on her own schedule. For a glimpse into life through her eyes, follow her @keyabythelake on Instagram.

Keya is also talented in the kitchen.  I’m always excited to try the recipes she shares with me because they are always tasty and healthy! She surprised me with a jar of this granola just as I was packing up to head back to Victoria after Christmas.  What a treat! And it’s inspired me to make granola from scratch ever since (based on her recipe.)  The recipe  is an adaptation from her friend Nicole DuVent’s cookbook ‘Eat Pure Food’ and contains a secret ingredient – candied ginger!

Beaver Street Granola - Dry Ingredients

Beaver Street Granola - Dried FruitBeaver Street Granola - Wet IngredientsGranola and Yogourt
Dry Ingredients:

5 cups rolled oats

1/4 cup sliced almonds

1/4 cup sunflower seeds

1/4 pumpkin seeds

1/2 cup shredded or flaked coconut

2 tbsp ground flax

1 tbsp hemp hearts

1 tbsp sesame seeds

1 tbsp cinnamon

pinch o’ salt

Wet ingredients:

2/3 cup coconut

1 tsp vanilla

1/2 cup honey or maple syrup

1 orange (zest and juice)

Dried Fruit:

1/4 cup cranberries

1/4 cup raisins

1/4 cup chopped candied ginger

Preheat oven to 350 F.
Place all wet ingredients in a small saucepan and melt over low heat.
While heating, combine all dry ingredients together in a large bowl.
Pour wet ingredients over dry ingredients and stir together until moisture is absorbed into the dry ingredients. Spread evenly onto a rimmed baking sheet.
Bake for 20-25 minutes at 350 F.  Stir granola part way through – the edges/corners get brown faster than the rest.
Remove from the oven and let it cool a bit in the tray, then mix in dried fruit and ginger.
Once completely cool, carefully pour into a large, sealable jar.  Choosing a jar with a wide mouth will make it easier to transfer the granola from the tray to the jar – it’s a bit of a skill not to spill it!

Hope you enjoy the recipe as much as I do and have fun making it your own!

Chicken and Scallop Pad Thai

This is a yummy recipe for Pad Thai!
Irvin made the Pad Thai with a rotisserie chicken we bought on the weekend and sesame seeds instead of nuts.
8 ozrice stick noodles
1/2 cupchili sauce
1/4 cupfish sauce
2 tbsp each rice wine vinegar and lemon juice
1 lbboneless skinless chicken breasts
1 tbspcornstarch
3 tbspvegetable oil
1 tspsesame oil
6cloves garlic, minced
6green onions, chopped
1each small sweet green and red pepper, sliced

8 ozscallops, cut in half
3/4 tsphot pepper flakes
1egg, lightly beaten
2 cupsbean sprouts
6green onions, sliced
1/4 cupfresh coriander (cilantro)
toasted almonds or cashews
Coriander sprigs and lime wedges
  • In a large bowl, soak noodles in warm water for 15 minutes (or follow directions with the noodles you have.) Drain and place in a large bowl, set aside.
  • Meanwhile, mix together chili sauce, fish sauce, vinegar and lemon juice; set aside. Cut chicken into strips; toss with cornstarch. Set aside.
  • Heat large skillet over medium-high heat; add 1 tbsp (15 ml) of the vegetable oil and sesame oil, swirling to coat pan. Stir-fry garlic and chopped onions for 3 minutes or until softened. Add green and red peppers; stir-fry for 2 to 3 minutes or until starting to soften. Add to noodles in bowl.
  • Add 1 tbsp of the remaining oil to pan; stir-fry chicken for 5 to 8 minutes or until browned and no longer pink inside. Add scallops, and remaining oil if necessary; cook, turning, for 2 to 3 minutes or until opaque.
  • Add hot pepper flakes and fish sauce mixture; bring to boil. Reduce heat to medium. Stir in egg; cook, stirring, for about 1 minutes or until sauce has thickened. Add to noodle mixture.
  • Add bean sprouts, sliced onions and coriander; toss together. Garnish with almonds, coriander sprigs and lime wedges.
Enjoy this tasty and easy dinner!
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