Mushroom Gravy Poutine


As previously mentioned in both my blog and Instagram, I am going to share a #WorldyWednesday original recipe inspired by a different country every week of this year. I chose to start close to home, in the good ‘ole northern land of ‘O Canada. One of Canada’s most popular dishes is one called poutine (poo-teen), or pronounced (poo-tin) by natives of Quebec.

Poutine translates to “a mess” and was created when a fast food restaurant threw fries and cheese curds in a bag when the place got too busy. Another restauranteur added his signature gravy to the dish later on. Hence, poutine was born and is traditionally made with fries, cheese curds, and gravy. No, it is not normally the the healthiest, but I put my spin on it to keep its traditional ingredients while making it more nutrient dense. JP, my husband, had it for dinner with chorizo and gave it a double thumbs up. He even asked if we can make it again sometime soon. 🙂

Please note before grocery shopping that cheese curds are not available at every store. Trader Joe’s, Jewel, and Target do not carry them, but JP found them at Marianos and I’m sure Whole Foods would have them too. I will more than likely make a vegan recipe in a couple of months when I make it again, but the cheese does add a flavor and texture that really cannot be replaced. *drool*

Happy first Worldly Wednesday (a day late but here nonetheless!). Enjoy!

Mushroom Gravy Poutine


Prep time: 15 minutes

Bake time: 40-45 minutes

Servings: 3



  • 4 medium size russet potatoes
  • 2 Tbsp olive oil
  • 1 tsp Hımılayan sea salt
  • Pepper to taste
  • 1 cup white cheese curds


  • 1 yellow onion
  • 1 shallot
  • 3 cups cremini mushrooms, sliced
  • Salt & pepper to taste
  • 1 Tbsp olive oil
  • 4 Tbsp balsamic vinegar
  • 2 cups beef broth
  • 1 tsp worcestershire sauce
  • ¼ cup whole wheat flour
  • 3 tsp tapioca flour or more flour until the sauce thickens
  • 2 tsp umami seasoning (optional)
  • green onions or chives to top (optional)
  • sour cream to top (optional)


  1. Preheat oven to 425F. Line baking pan with foil and lightly coat with oil of choice. I used olive oil.
  2. Cut russet potatoes by discarding their ends and cutting 1/2 thick sticks. Toss and coat with 2 Tbsp olive oil, 1 tsp salt, and pepper to taste. Separate fries well on pan to ensure they crisp up! Bake for 35-40 minutes before adding the cheese curds for the last 5 minutes.
  3. While the fries are baking, you can now make the mushroom gravy sauce. To prep, slice 3 cups of cremini mushrooms, 1 yellow onion, and a shallot.
  4. Heat 1 Tbsp of olive oil in a large pan over medium heat. Add 1/2 the onion and shallot. Let cook for 3-4 minutes before adding the mushrooms, salt, pepper, balsamic vinegar, and umami seasoning if using. Cook for 8 minutes or until the vinegar scent subsides and the mushrooms brown well.
  5. Add the beef broth, worcestershire, and flour. Whisk until the flour dissolves and there are no more clumps. Let simmer until thickened, and/or add 3 tsp tapioca to achieve desired consistency.
  6. Turn the burner off and let sauce cool. Transfer to blender and blend until smooth. You may add tapioca to thicken of water or beef broth to thin out.
  7. Don’t forget to top the fries the last 5 minutes of baking with the cheese curds so they melt a bit. Top the fries with the gravy and ass any toppings of your choice! I topped ours with green onions, JP added chorizo, and I would have added an egg had I been hungrier. Go nuts and have fun with it!


Comment below with a review or suggestions. They are always much welcomed and appreciated. Thank you!

XO Danielle

3 Ingredient Cranberry-Orange Relish

Hey Turkeys! Happy belated Thanksgiving! I have missed you and blogging so…and I have realized that I can no longer use being too busy as an excuse for my absence. We are all busy in our own ways. I simply NEED to make time for what I love doing- cooking, baking, blogging about nutrition and lifestyle, recipe development, and feeding you happy thoughts and ideas!

I am done with making empty promises of new recipes, mental health posts, grocery lists, etc. and not following through because of my time mismanagement. Reading “Girl, Wash Your Face” by Rachel Hollis has instilled in me this new sense of proactiveness in creating the life I want and deserve. And I, my friends, want to be a source of inspiration and fresh, innovative ways to evoke happiness for you.

I am going to start with the simplest of recipes, one that requires ONLY 3 ingredients! Whaaaaa???? Oh, yes yes yes. Cranberry-Orange Relish is one of my absolute favorite holiday side dishes. It is fresh, serves as a palette cleanser from dish to dish, and is the easiest recipe I’ve ever made- no exaggeration. I will allow the ingredient list and directions speak for themselves, along with the wonderfully bitter, sweet, and sour combo of taste. I am incorporating this guy in my fall harvest veggie bowl tonight (of which I will be posting about tomorrow). You can eat it by itself as a snack, serve it as a side or top it on a dish or as a spread in a sandwich *drool*. Please share how you have or will enjoy this recipe when you make it! Enjoy!

Cranberry-Orange Relish


Prep time: 2 minutes

Time to make: 3 minutes + (allow to sit 1 hour-overnight)

Serving size: 1/2 cup

Servings: 6


  • 1 12 oz bag of fresh cranberries
  • 1/2 large orange or 2-3 Tbsp orange peel, grated
  • 1 Tbsp honey (may add more to taste)


  1. Rinse cranberries. Dry and add to food processor. Lightly process.
  2. Grate 2-3 Tbsp or 1/2 of a large orange peel over the cranberries.
  3. Add 1 Tbsp of honey (or more to taste). Process for 15 seconds or until the pieces look similar to the relish pictured above. Allow to sit for at least an hour i the refrigerator. The best flavor when you allow the relish to sit overnight.
  4. Orange you glad you made this crantastic side?! Sorry, not sorry for the dad joke. Enjoy!



Almond Plum Bread

Hi friends!

It’s been a hot minute, and for that I apologize. Life gets busy, as you know, and ideally I would like to post more often than I do. My latest goal is to share one new recipe a week that incorporates a seasonal farmer’s market ingredient. I want to highlight farmer’s markets before winter arrives because I think it’s important to shop locally and support your local farmers. In return, you usually are offered fresh, organic produce at a lower cost.

So without further ado, this week’s seasonal ingredient is PLUMS! They are actually in season from late May through October, so I’m a little late to the game with these, but the lady at the farmer’s market gave me a sample and I just couldn’t resist! I asked her for some cooking and baking ideas on how to use this yummy fruit, and she said the most common way was in bread. I decided right then and there to make my very own gluten-free plum bread.


A little health overview of plums is that they are packed with dietary fiber, aiding in digestion and digestive health. Their dried form of prunes serves as an even greater relief from constipation and GI distress. Plums also contain high amounts of potassium, a mineral most Americans don’t receive enough of. Proper intake of potassium is found to help prevent high blood pressure and stroke. Since plums are low on the glycemic index, they are a good option for those with or prone to diabetes. The antioxidants in this fruit has also been known to protect against cancer cell growth, improve bone health, and improve memory.

When I read about all of the health benefits this little fruit carries, I could hardly believe it! For those of you who haven’t tried a plum before, let me tell you what to expect. They range in size from that of a cherry to the size of a small apple. They have skin similar to a nectarine, but their flesh is almost like a grape since they are so water dense. They are slightly sweet in flavor, but when you bake them, they turn slightly sour (in a good way). I think I covered most of the goodness a plum contains, so here is my original gluten-free Almond Plum Bread recipe that I nailed on the very first try! I hope you enjoy it as much as me and the hubs did 🙂

Almond Plum Bread20180908153610_IMG_1469.JPG

Prep time: 5 minutes

Baking time: 40-45 minutes



  • 1 1/2 cup almond flour
  • 1 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/8 cup monk fruit sweetener


  • 3/4 tsp vanilla
  • 1/4 melted coconut oil
  • 1 Tbsp agave
  • 2 eggs


  1. Preheat oven to 350F. Grease a loaf pan (I used coconut oil spray).
  2. Sift both the almond and tapioca flour. Add the remaining dry ingredients to a large mixing bowl and mix until even.
  3. Add all wet ingredients to a small bowl and whisk for 30 seconds.
  4. Pour the wet ingredients on top of the dry and mix on medium speed with a mixer. Unlike baked goods that contain gluten, gluten free recipes actually benefit from mixing a bit longer to create better structure. Once the flour is fully part of the dough, transfer to the loaf pan.
  5. Bake for 40-45, watching for when the outer edges turn a light golden brown.

*DO NOT worry if the dough doesn’t rise high. This is a result of a gluten-free recipe. I recently learned that more condense bakes are better for gluten-free consistencies and overall binding which prevents the bread from crumbling. Expect the dough to fill half the height of the loaf pan. Despite being height challenged, the flavor is SOOOO on par and even competes with other fruit breads. The Almond Plum Bread ends up having a texture similar to that of a pound cake. I recommend enjoying it with tea, coffee, or even topping it with yogurt or vanilla ice cream.




Pesto Egg Cups

Eggs have been an all-American breakfast staple for decades now, but the styles of scrambled and omelettes can get old. Plus, Americans are busier than ever. Some get up at 5am to get a workout in, some head to the office early, and some are scrambling (pun intended) to dress and feed the kids before shuttling them to school. Whatever the case, breakfast is easier on the go.

These Pesto Egg Cups serve as just that, a delicious and nutrient packed on-the-go breakfast that fuels your morning! I recommend meal prepping these over the weekend and freezing them in an airtight container to keep them fresh and ready to grab throughout the week.

Pesto Egg Cups


Prep: 15 minutes

Bake time: 12 minutes

Yields: 12 cups

Pesto ingredients: (You can use store bought too)

  • 3 packed cups of fresh basil
  • 1/2 cup parmesean (and/or nutritional yeast)
  • 1 heaping Tbsp of minced garlic
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil


  1. Add all ingredients to a food processor and blend until a paste consistency forms. Usually I like my pesto slightly on the oily side to dip bread in, but don’t overdo it or else your egg cups will be oily too.

Egg Cup ingredients:

  • 8 eggs
  • 3/4 cup spinach (chiffonade)
  • 8 cherry tomatoes quartered
  • 1/4 cup milk of choice (I used almond)
  • Store bought or homemade pesto
  • Salt (Pink Himalayan is recommended)
  • Ground pepper (I love the Lemon Pepper from TJs!)


  1. Preheat oven to 375F. Grease muffin tin or line with muffin cups.
  2. Whisk 8 eggs until a fluffy consistency is achieved.
  3. Add 1/4 cup milk of your choice and whisk to mix.
  4. Chiffonade (cutting technique where you roll and slice greens) spinach until you fill 3/4 cup. Add to the egg mixture. Quarter 8 cherry tomatoes and add, along with a pinch of salt and ground pepper. Mix evenly.
  5. Add 1/4 cup of the egg mixture to each muffin holder. Once evenly distributed, add 1 tsp – 1 Tbsp of pesto to each spot. You may mix or leave the pesto in the middle for a burst of flavor. Both ways are amazing, but I think I prefer the middle filled. 🙂
  6. Bake for 12-14 minutes. Keep an eye on how and when the eggs set to determine this.
  7. Keep fresh by freezing for up to one month. Reheat in microwave for a delicious treat or on the go breakfy!

20180730122802_IMG_1272.JPG    20180730123039_IMG_1278.JPG



Chocolate Walnut Zucchini Bread


Hello my supportive readers! It has been a hot minute, and for that, I apologize. I won’t get into the details, but I am currently juggling two part-time jobs, 8 accelerated summer credit courses, and an internship. I haven’t had much time for myself and to take care of my family, let alone maintain Feed Me Happy. My absence has made me realize how much I adore the art of recipe development, and with my first full day off in 34 days, I am here to share my latest creation- Chocolate Walnut Zucchini Bread!

As always, my goal was to make this baked good as yummy and nutritious as possible. I played around with spelt flour, an ancient grain that houses ample fiber, protein, and vitamins and minerals. The walnuts and olive oil provide healthy fats, and the zucchini gives you that veggie fix! Plus, zucchini is currently in season, and I’m trying to cook and bake with all the seasonal crops while they’re here. I hope you enjoy this baked bread loaf as much as I do! ❤


Chocolate Walnut Zucchini Bread

Prep time: 15 minutes

Baking time: 45-50 minutes


  • 1 1/2 cups spelt flour
  • 1 1/2 cups all purpose flour (may use GF, but be aware that this could alter the texture and baking time of your loaf)
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 Tbsp cinnamon
  • 4 Tbsp unsweetened cocoa powder
  • 3/4 cup walnuts
  • 1 bar dark chocolate (I used Theo 85%)
  • 3/4 cup EVOO (Extra Virgin Olive Oil)
  • 3 eggs
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/2 cup organic applesauce
  • 2 medium size zucchini


  1. Preheat oven to 350F. Oil loaf pan with either olive oil or coconut oil. I used coconut oil spray. When heated, toast 1/2 cup of the walnuts for 10 minutes. Let cool.
  2. While toasting, grate both zucchini with a coarse grater. Soak up the excess moisture with paper towels.
  3. Add all of the dry ingredients into a large bowl. Mix thoroughly.
  4. Whisk the eggs in a separate medium sized bowl. Add the EVOO, molasses, honey, and applesauce. Mix until even.
  5. Add the wet ingredients to the dry, along with the zucchini and 3/4 cup of the chopped dark chocolate. Mix until just combined, avoiding overworking the gluten and creating tunnels in your bread loaf.
  6. Pour the batter into the oiled loaf pan. Top with the remaining walnuts and dark chocolate and bake for 45-50 minutes. I baked the bread on the bottom rack for 20 minutes, then transfer to the top for the next 25 minutes to ensure an even bake.

Took me 3 rounds of recipe testing to get this right, so enjoy this treat that may be eaten day or night! 😉


Peach Cobbler Oat Bars


Hay peaches! Some of you have been asking for this original recipe, and I apologize for my tardiness in posting the details. I had a packed day of mandatory volunteer work and a 4 hour lecture class. I made it through and did not forget about you!

I created this recipe for a few reasons: 1) I wanted to make a summer go-to dessert recipe that was simple, fresh, and delicious (obviously). 2) I wanted to deliver what YOU requested on my Instagram stories- a dessert made with natural sugars as opposed to added granular sugars. I figured peaches would serve as the perfect seasonal muse, and boy did they!

I only had to recipe test this twice, but I do want to disclose that I will be conducting a third test sometime this week with another variable ingredient I think could put it OTT (Over The Top)! I will update this post when I get to that. For now, and without further ado, here is THE Feed Me Happy Peach Cobbler Oat Bar Recipe!!!

Peach Cobbler Oat Bars With Coconut Whip


Prep time: 5 minutes

Baking time: 30-35 minutes

Cooling time: 30 minutes


Dry Ingredients

  • 1 cup almond flour
  • 1 cup oats
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • 1 scoop vanilla protein powder
  • 3/4 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2 beaten eggs (sub flax eggs if vegan)
  •  ¾ cup cashew butter
  • 3 Tbsp cup honey (sub maple syrup or agave if vegan)
  • 1 mashed banana


  1. Preheat oven to 350F. Grease an 8×8 baking pan or dish with coconut oil.
  2. Mix dry ingredients in a medium size bowl.
  3. Mash banana and transfer to large mixing bowl. Beat eggs and combine with banana. Add the cashew butter+room temperature honey. Whisk until even and most of the clumps dissipate.
  4. Combine wet+dry ingredients in large bowl. Fold with baking spatula until just mixed and no dry ingredients exist separately.
  5. Pour this mixture into your greased 8×8 baking pan or ceramic baking dish.
  6. Add sliced peaches on top and bake for 30-35 minutes until golden brown. You may test if it’s done by inserting a toothpick or knife in the middle. If no “dough” sticks, then you’re good! Let cool for at least 30 minutes.
  7. To make the coconut whipped cream, I let full fat coconut milk sit in the fridge overnight. I whipped the coconut solids with my Kitchen Aid for 8 minutes and I got a loose coconut whip! I wanted mine to remain sugar- free, but you may add 2 Tbsp of sugar to your whip for better and resilient structure and fluff.

I hope you enjoy this as much as me and the hubs did! I will definitely be making more batches over the summer, so I’ll let you know what variations I try out. Please clue me in if you use any substitutes or additions. I’m always curious about ingredient combos. Just to get your imagination going, I thought some toasted walnuts, vanilla almond milk, a little orange zest, and plums would be complimentary additions. What do you think?


Coconut Matcha Doughnuts


It is no secret that I have an obsession and border line addiction to matcha. I’m sure most of you are familiar with this green tea Japanese powder by now, as it has grown in popularity world wide in recent years. I usually make my Super Strength Matcha every morning, but since I am always stocked with Do Matcha in my pantry and in celebration of National Doughnut Day last week, I decided to create my own matcha doughnuts.

Coconut and matcha pair together brilliantly, so I kept it simple by elevating both of these flavors (or so I thought I was keeping it easy). What I mean by that side comment is that coconut flour is difficult to work with. I found out during this recipe testing cycle that coconut flour is extremely absorbent and can easily result in a dry finished product. The trick is to have a 1:1 1/4 dry to wet ingredient ratio. Don’t worry, I did the math and experimenting for you. It took me 5 rounds to perfect these delectable treats, but it was so worth the time and cost.

These Coconut Matcha Doughnuts are flavorful, moist, and pair well with chocolate, coconut butter or flakes, edible flowers, nut butters, honey, etc. The choices are pretty abundant, so have fun and be creative with your glaze, toppings and/or dips! Pictured below is the doughnut plain (aka naked!), dipped in Theo’s dark chocolate, and with a coconut butter glaze and rose petals and buds. What one would you choose if you could dig in at this moment?


Coconut Matcha Doughnuts

Prep time: 5 mintues

Baking time: 15 minutes



  • ¾ cups sifted coconut flour
  • ½ tsp baking powder
  • 1 Tbsp matcha
  • Pinch of salt


  • 3 eggs
  • ½ cup full fat coco milk
  • ¼ cup coco oil
  • 2 Tbsp honey
  • ½ tsp vanilla


  1. Preheat oven to 350F.
  2. Sift 3/4 cup of coconut flour into a medium size bowl. Add 1/2 tsp baking powder, 1 Tbsp matcha powder, and a pinch of salt. Whisk until evenly mixed.
  3. Set aside and add eggs to a large bowl. Whisk until fluffy. Add 2 Tbsp honey and whisk another minute. Add 1/2 cup full fat coconut milk, 1/2 tsp vanilla+1/4 cup melted coconut oil. Whisk until thoroughly mixed.
  4. Add your dry ingredients to the wet with a hand held beater or Kitchen Aid mixer. don’t worry about over mixing because there is no gluten in coconut flour!
  5. When you dough is clump free, check for a slightly wet consistency. Spray doughnut tin with coconut oil and form the dough in each mold.
  6. Bake for 15 minutes at 350F and let cool for at least 15 minutes. Choose your glaze and toppings and enjoy!