#1 ~ A Heartfelt Welcome and Yummy Offering

Blog Post #1 – Kate’s Corner                                                            April 27, 2019

Hello! This is my first post in Kate’s Corner and I’m incredibly excited to be here! I’m not going to offer a huge write up this first time {don’t want to set the bar so high I could never fly over it ever again, ya know? ;-)}. I simply want to say hi and give you a sense of who I am and what I do. You can decide if you want to be friends from there. I do hope so.

I guess you can tell by the name of this corner of ESP Parent that my name is Kate. Easy one. That’s me for sure. I am a Kate, I live in Kelowna, BC, and I am also a Registered Holistic Nutritionist, a practitioner of the energy voodoo arts (Touch for Health, SIPS, GEMS, Sound Essences, BKP), a bestower of Raindrop Technique and a purveyor and lover of the finest essential oils. I also run a Facebook group dedicated to holistically empowered wellness.

My most full time job though is mama to 2 little munchkins, 1 girl and 1 boy. It is by far my most challenging career choice but, dang it, I’m a stubborn Scorpio and I’m going to see it through to the end and to the absolute best of whatever abilities I may have. And I have a few. I can use all of the tools I mentioned above to support the health and wellness of myself and my family, right from the weensiest of babes up to the most adult of us adults (I’m not going to guess which one of us is the more adult one). I am absolutely IN LOVE with the fact that I can make informed and knowledgeable decisions for my littles that are almost always natural and toxin free. My nutrition knowledge, ability to remove energetic stresses and keep the body balanced is supporting our natural wellbeing in infinite ways and I feel empowered as a mother and caregiver. AND, I am uber, super duper passionate about sharing the love and teaching other mamas, and papas or other caregivers, how to support the wellness of their own families through balance, nutrition and chemical free living. Many mamas have been there for me and I want to be there for you. How can I serve you?

Xo Kate

PS…because I’ve got your back, dear giver of care, I wanted to make sure you got something fun, helpful and, most importantly easy, out of this post. I also wanted it to encompass the multitude of layers that intertwine within my life right now…homemade but FAST and easily on the go nutrition for my oldest kiddo, time spent with said kiddo and teaching her life skills, oils, and energetics (it’s spring so bring in the green colour of wood element!) SO, I’ve included a recipe for Zesty Orange Cranberry Muffins!! Yummers! These are gluten free, dairy free, refined sugar free and pack a punch of leafy greens! I don’t necessarily like to ‘hide’ veg in baking but…2 year olds….so sometimes you just gotta. Enjoy!!

Zesty Orange Cranberry Muffins


  • 2 cups old-fashioned oats (certified gluten free for guaranteed no gluten)
  • ¼ cup ground flaxseed
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • ½ cup almond milk
  • 2 cups packed spinach leaves
  • ¼ cup coconut oil
  • 2 extra-ripe large bananas
  • 2 eggs**
  • 1 tsp vanilla
  • 2 drops of Young Living Orange Plus Essential Oil
  • ½ cup of unsweetened cranberries (or as much as you like)
  • zest of 1 small organic lemon (organic is a MUST when using the rind!)


  1. Preheat oven to 375 degrees F. Grease or line a muffin tin.
  2. Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a large mixing bowl.
  3. Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.
  4. Add almond milk to the blender followed by the spinach. Blend together until completely smooth and homogenous.

*I find it easiest in my Vitamix to blend 1/3 of the spinach at a time, it gets smoothest this way

  • Add bananas, vanilla and coconut oil, and blend until smooth.
  • Add eggs and blend until just combined
  • Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!
  • Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.

Recipe Notes

**for vegan version substitute 2 eggs with 2 TBS ground chia or flax seeds mixed with 5 TBS water, let sit until a egg like consistency is achieved

–>for added protein and healthy fats add in your fave nut or seed!

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