maple syrup

Healthy Dark Chocolate Rice Crispy Squares


I desperately needed my chocolate fix this week that was toned down a notch. The summer has us on terraces, at BBQ’s and generally enjoying life too much to notice the sugar intake. I’m taking a more active approach to my diet because I know this will only get harder with Thanksgiving, Halloween and Christmas around the corner.

I love any chocolate dessert with a crunch, and who doesn’t love rice crispy squares? So here’s a hybrid without the processed sugar and butter that normally goes in. All natural, therefore friendlier to the waist line, and delicious as ever!


3 cups rice crisps (preferably brown rice)

1/2 cup nut butter (I used almond, make sure to buy the one with only nuts and without extra ingredients, or make your own)

1/2 cup maple syrup

1/4 cup cacao powder


Mix the nut butter, maple syrup and cacao powder together in a medium pot and heat over medium. Once the mixture is smooth and melted together poor it over the rice crisps in a large bowl. Line an 8x8 square tin with waxed paper and press the rise crispy mixture down firmly. Refrigerate for an hour and enjoy.

That easy.


Maple Syrup Meringue

I made this recipe on a whim, just to see if it would really work, and when don't you have eggs, salt and maple syrup on hand? I couldn't believe it worked this well. What's so nice about this recipe is that the maple syrup just melts on your tongue. They're also so pretty... These could make a great gift!


2 room temperate egg whites

Pinch of salt

1/2 cup maple syrup

Cinnamon (optional)


Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.

Use a double boiler to whip all ingredients for 3-5 minutes. The mixture should be warm to the touch.

Transfer to a mixer and mix on high until stiff peaks form, about 3 minutes. Tip: You’ll know it’s ready when you can turn the bowl upside down and nothing moves.

Pipe or dollop the meringue onto the parchment paper, they can be close as they won’t rise.

Bake for approximately 1 hour. The original recipe I found said up to 2 hours but I found 1.5 was too long. The cookies were a little too dark on the bottom and a touch too crispy. Tip: For bite size you may want to check on them even earlier.

Sprinkle with Cinnamon.

The beautiful plate is thanks to Linen Chest.


Coconut Overnight Oats


As many of you know I’m a wedding and lifestyle photographer. Being the season for weddings I haven’t had much time to put the effort into my diet as the rest of the year. Between scheduling, shooting, editing and emails, right now I have little time for much else. I haven’t gone off the rails, but instead of 2 days off from jogging it easily turns into 4-5. I also eat much more junk because it’s pre-made and easy to find.

The difference between Emilie two years ago and Emilie now is that I keep track of my unhealthy meals and treats, whereas things get out of hand when you don’t own up to them. To get back on track, without disrupting my heavy work load, I went for a big grocery shop. Healthy food in the house is number one.

We all know that breakfast is important for your metabolism and general health, so I prepared this incredibly easy meal that you can store in your fridge for a few days at a time and you’re ready to go every morning. We could all use a little ease in our lives (and something good to eat).

RECIPE (For 4 servings)

1 cup rolled oats

1 cup unsweetened almond milk

1 generous tbsp of plain greek yogurt

1 tbsp chia seeds

1 tbsp unsweetened coconut flakes

1 tsp vanilla extract

drizzle of maple syrup (to your taste)


Mix all ingredients together. Seal in an airtight container for 4 hours or overnight. I bought 1 serving sized containers by Glad so that I could open each up for breakfast over the next 4 days.