Celebrate Valentine's Day with this homemade Nutella recipe

Posted on February 14, 2018 by Susie Allport | 0 Comments

If you love Nutella but stay away from it because it is made with unhealthy fats and lacks Omega-3s, here's a homemade Nutella recipe that produces a balanced version of this spread. Play around with this recipe to get it as soft and creamy as you want it by adding more canola oil. The original recipe from The Splendid Table  calls for straining the mixture at the end. That seems like too much work to me, who likes a little texture in what I eat, but for the softest creamiest mixture, it might be the way to go


    • 1 cup hazelnuts


    • 12 ounces milk chocolate, chopped -- or a mixture of milk and semi-sweet chocolate depending on how dark and sweet you want your Nutella to be.


    • 3 tablespoons mild vegetable oil, such as canola


    • 3 tablespoons confectioners’ sugar


    • 1 tablespoon unsweetened cocoa powder


    • 1/2 teaspoon vanilla extract
    • 2 teaspoons flaxseed meal  (yellow is better but brown will do)
    • 3/4 teaspoon salt, more or less depending upon your preference





Preheat the oven to 350°F (176°C).


Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.


Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.


 In a food processor, grind the hazelnuts until they form a paste, then drizzle in the 3 tablespoons of canola oil. Add the sugar, cocoa powder, vanilla, flaxseed meal and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.


Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)

Simple Salmon Cakes using Canned salmon

Posted on January 31, 2018 by Susie Allport | 0 Comments

Having canned salmon (preferably wild!) in your pantry means that you are never very far from putting a simple dinner or lunch on the table. I've been experimenting with salmon cakes and this one uses cooked quinoa and a tablespoon of mayonnaise (Hellman's canola, of course) as the binder. It's a handy recipe for when you're preparing just one can of salmon. If you're preparing two cans at a time, you can use one egg as the binder and either quinoa; oats or brown rice. For the herbs use fresh or dried dill or parsley or whatever you have on hand, including curry powder.

1 can wild salmon, reserving the liquid in case you need it to moisten the mixture

1 tablespoon minced onion or shallot

1 tablespoon minced green pepper or celery (optional)

1/4 cup cooked quinoa (cooked according to the instructions on the package).

I like the mixed color quinoa but any will do.

1 Tablespoon mayonnaise (Hellman's canola, of course, for the added Omega-3s)

1 Tablespoon fresh or 1 teaspoon dried herbs

Salt and pepper to taste.

Mix ingredients together in a bowl using a fork and adding the reserved liquid if the mixture seems to dry. Salt and pepper to taste.

Shape into 2 patties and let rest for 10 min or so in the fridge -- if you have the time.

Saute until nicely brown on both sides in 1 Tablespoon canola oil or butter. 

Serve with a slice of lemon and a salad, adding brown rice or quinoa as the side if desired.


FYI, Susie's Smart Breakfast Cookies are back on Amazon

Posted on January 11, 2018 by Susie Allport | 0 Comments

Hello Valued Customers and Fans,

Just to let you know that we are back up on Amazon (for those of you who prefer to order that way). We apologize for the disruption but needed to change our pack size -- which took some time. 

Also, in the process of making that seemingly-small change, we lost all our reviews so would greatly appreciate any of you who have ordered from Amazon speaking up in our behalf. Thank you! 


Susie's Smart Cookie 


Have Breakfast Cookies...have dessert

Posted on January 05, 2018 by Susie Allport | 0 Comments

Need a quick dessert on these cold days (and nights)? Top a warmed up Susie's Smart Gingered Apple or Cocoa Breakfast Cookie with chocolate sauce. A wholesome treat with the right Omega balance for your heart, brain and very other part of your body. #runningonsusiesmartcookie 

Just had to post this very nice note from one of our customers. Thank you, Karen, for sending it!

Posted on January 04, 2018 by Susie Allport | 0 Comments

Hi Susie,
Thanks so very much for adding the expedited shipping charges to your website as well as offering the discount code!  I have just placed another order and used the code; thank you so much!  
I really appreciate your personal and great service, and I love your cookies!  I feel like they have made a nice difference in my eating plan.
I will continue to purchase your cookies as well as tell others about them.  I would love if I was able to purchase your product locally, so if and when you set that up please let me know.
Once again Susie, thank you for all of your great service and product!  Happy New Year!

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