Category: Breakfast

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

I love the idea of those overnight oats… You know the ones that you put oats, some kind of milk and some kind of sweetener in a mason jar, mix it up and put it in the fridge. Your breakfast is all ready for you the next morning. Unfortunately, I can not eat too much in the way of oats. I can have a little in an apple crisp, but too many don’t agree with me. ūüôĀ

So then I was trying to come up with different ideas for an instant breakfast and I came up with my Vanilla Chia Seed Pudding. You can eat it for breakfast, dessert or a snack. Chia seeds are great for you containing omega 3’s, protein, fiber, antioxidants as well as calcium.

I will not only eat this as a quick breakfast on the go, but also as an afternoon pick me up snack. Eat it as is, or add your favourite fruit, nuts or seeds.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

1 1/2 c. milk alternative (I use my cashew milk)(Use different milk alt. if nut free)

3 Tbsp. chia seeds

2 Tsp. vanilla (I use mine)

4 grams (2 small pkg) stevia to sweeten or 1/4 c. desired sweetener

Mix together all ingredients and put into a mason jar or bowl. Stir a couple of times of a 1 hour period. Then serve with fruit or on it’s own. Great as a breakfast, dessert or snack.

Store covered in the fridge for up to five days.

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

I am sorry that I have written in a very long time. Things are really crazy right now. I am finding it hard to keep up, so something had to give….

A few months ago I mentioned that my hubby was having some dietary issues. We its been challenging to deal with his and mine. We have some of the same food related issues, but others are different. As I try to create recipes that both he and I can eat (which isn’t that easy), I hope you know that I am thinking of you all!¬†I hope that all is well with my online friends!!!

As for now, I hope you enjoy this delicious smoothie that yes, both of us can consume! It is filled with heart healthy fats such as avocado as well as, protein in the hemp hearts and super food chia seeds. Since it’s green, it is also fabulous for St. Patrick’s Day!

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

2 c. honey dew melon- cut up

2 c. water

1 c. spinach

1/2 avocado

3 Tbsp. hemp hearts

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup (depending on how sweet you like it)

Put all ingredients into a blender and puree until smooth. Makes 2-3 servings.

Shared On: Fitness and Food, Healthy Vegan Fridays

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

So you’re looking for something to eat for breakfast… Hmm… You want something with a little bit of sweet. You love cinnamon… Yes, I know… Cinnamon Scones!! But not just any scones… You want them made healthy, grain free, nut free, vegan… Yes!!

Cinnamon Scones

Oops, sorry, you were just listening to the conversation I had in my head a few weeks ago…

How about having a delicious cinnamon scone for breakfast while you enjoy your quiet cup of tea? You know… Now that the kids are headed back to school! Woo Hoo! Now, my kids are grown, but I’m sure many moms out there can agree. Whether you have kids around or not, these scones are a great way to start your day!

Cinnamon Scones

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. palm sugar

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, palm sugar, baking powder, baking soda, cinnamon and salt. Mix in coconut oil. Stir in lemon juice and milk alternative. Scoop onto parchment paper lined cookie sheet.

Cinnamon Scones

Bake for 14-16 minutes. Makes 6. Store on the counter in a sealed container for up to two days. Freezes beautifully.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Gluten Free Recipe Fix.

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

I was going to play with my avocado chocolate ice cream recipe and add dates to it. As I was starting to play, I decided that I would try making a non-chocolate version instead. I know… me decide to go without chocolate voluntarily? The shock of it. I really surprised myself as well. Lol

Looking for a chocolate avocado pudding??? I have one here!

Date Avocado Pudding

I really love this pudding. It is also so healthy that I have eaten it for breakfast, Just add some fruit and seeds for some variety!

Date and Avocado Breakfast Bowl

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

1 c. pitted dates

2 avocados

1 1/2 c. milk alternative (I use my cashew milk-use different milk if nut free)

1/2 tsp. sea salt

1 tsp. vanilla (I use mine)

Soak dates in boiling water for 5 minutes, then drain. Add dates and remaining ingredients to high powered blender. Blend until pureed.

Date Avocado Pudding

Store in the fridge for up to three days. Can also be frozen in individual containers. Defrost in the fridge.

Shared On: Allergy Free Wednesdays, Healthy Vegan Fridays,Sunday Food and Fitness.

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

Spring and summer in Canada means fresh rhubarb!! I am beginning to understand that many people in the U.S. have never tried rhubarb. Here in Canada it is a staple! As I have said before, if you have tried it you either love it or hate it! As you know, I love it! As a child,  I would eat rhubarb raw dipped in sugar. I am no longer that adventurous. Stewed Rhubarb

As I grew up I remember my mom always making stewed rhubarb. She would eat it as a topping on toast. Personally, I love it warm or cold right from a bowl! For breakfast or a snack, stewed rhubarb is a Canadian favourite!

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

5 cups rhubarb-chopped

2 Tbsp. water (if rhubarb is frozen then water is not necessary)

1/2 c. xylitol (or desired sweetener)

1 tsp. vanilla (I use mine)

In a medium size pot, put rhubarb and water on medium heat. Bring to a boil, then lower to medium low. Stir often. Cook for approximately 15 minutes or until rhubarb is cooked through. Remove from heat and add sweetener and vanilla.

Stewed Rhubarb

Enjoy warm or cold. Store in a sealed container in the fridge for up to 5 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sundays Fitness and Food.

Tropical Ancient Grains Breakfast Bowl (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

Breakfast can be a challenge. I haven’t been able to eat eggs on their own for almost four years. I try to vary my breakfast options. Sometimes I’ll have biscuits, or¬†sausage patties¬†with veggies or sweet potato bacon hash¬†. Other times I’ll make smoothies¬†or have my chia seed cereal.

Tropical Ancient Grains Breakfast Bowl

After making this delicious tropical ancient grains cereal, I realized that it tasted great served warm or cold. You can make a batch and eat it all week! Great for those busy mornings! It’s also fabulous as a snack!! For added protein you can add some pumpkin seeds to the top after cooking.

Tropical Ancient Grains Breakfast Bowl

Tropical Ancient Grains Breakfast Bowl with Pineapple and Coconut (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

1 1/2 c. ancient grains (I use a combination or organic amaranth, quinoa and millet)

1-400 ml. can of low fat coconut milk

1 c. water

1 tsp. vanilla (I use my own homemade)

1-3 tsp. maple syrup (or raw honey if not vegan)

1 1/2 c. pineapple chunks

2 Tbsp. coconut flakes

In a medium size pot, mix together ancient grains, coconut milk and water. Bring to a boil then lower heat to low and cook covered for 18-20 minutes or until all the liquid is absorbed. Remove from heat and let stand for 5 minutes. Then add vanilla and pineapple chunks. Can be eaten warm or cold. Add coconut flakes and time or serving for optimal crunch. Serves 4-6.

Tropical Ancient Grains Breakfast Bowl

Store covered in the fridge for up to five days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays,Sunday Fitness and Food.

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

So we have Meatless Mondays. We have people telling us that we should have a bunch of protein at breakfast time. We are always looking for something different for lunches. We are also looking for a dish that we can feed our vegan friends.

Black Bean & Veggie Bowl

This dish is everything rolled into one. It is packed with tons of protein along with great vegetables and wonderful flavour! Have it for any meal of the day!

Black Bean & Veggie Bowl

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

1 Tbsp. olive oil

1 medium sweet potato- peeled and diced

1 medium carrot- peeled and diced

1 medium onion- diced

1 medium pepper- dice (your choice of colour)

2 c. cabbage- chopped

1 handful of spinach or kale ripped into small pieces

1 tsp. ground cumin

1-19 oz. can black beans- drained and rinsed

sea salt and pepper to taste

In a large skillet, add olive oil sweet potato and carrot. Saute on medium heat with lid for five minutes, stirring every couple of minutes. Add in onion, pepper, cumin and cabbage. Mix well. Saute for another ten minutes. Add kale and beans. Cook for five more minutes then serve. Leftovers can be kept in a sealed container in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food, What’s For Dinner

 

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

So there are many things that I make at home that I’ve not posted on here. I make canned salsa, sauerkraut, coconut milk, fermented vegetables, pickles and many other things…

When I talk about things that I’ve made, my friends and co-workers always ask me if it is or when it will be on my site. They don’t like me saying that I wasn’t planning on posting ‘that’. So I am going to be adding some of these recipes that I’ve been making for years. That way everyone can enjoy them!

As for cashew milk… I used to buy different alternative milks- almond, coconut, cashew. Once I looked at the ingredient label. It was full of many things that I couldn’t pronounce. Then I started experimenting with my own nut milks. I didn’t really enjoy the almond milk, although I didn’t enjoy the store bought that much either. I loved the coconut milk. Yes I will post it soon… I do still but the canned high fat coconut milk for ice creams.

How to make Cashew Milk

When I started making cashew milk, I was in love! It After playing with the consistency and finding what I enjoyed the best, I was hooked. I no longer buy my milks, I simply make it.

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

1 c. raw cashews (preferably organic) (soaked for at least four hours)

3 c. filtered water

1 Tbsp. maple syrup (optional)

Drain cashews. Put into high powered blender. Add 3 cups of water. Blend on high for 2-3 minutes. If you have a Vitamix your won’t need to strain it. If your blender is not as powerful, then just strain out the little bits.

Store in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

Happy New Year to everyone!!!

With the start of a new year comes resolutions. There are the usual suspects… ¬† ¬†Get into shape, get out of debt, get organized and of coarse lose weight and eat better…

People always make the resolutions with the best of intentions. Unfortunately most of us start out great, but the enthusiasm fizzles away after a few weeks.

Why don’t we do ourselves a favour? Why not just remember that we are human and we’re not perfect.¬†Instead of going completely gung ho then failing, make small steps towards the goals that we want to achieve. If we have a bad day or week, just start over and try again. By the end of 2016 we might just be a little closer to our goals and a whole lot happier!

So on that note, I am trying smoothies again. If you have been a reader of mine, then you may remember that early last year, I had far too many fruits with all of my smoothies and they didn’t agree with me. This time, per serving you only get a half an apple, half a tablespoon of raw honey, cinnamon that actually helps to stabilize your blood sugar, hemp hearts and sunflower seed butter for 16 grams of protein, raw ginger and green tea that have antioxidants.

 

Apple Pie Green Smoothie

It taste very similar to apple pie which is a fabulous way to start the year!!

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

2 c. chilled green tea (I make mine the night before and let it steep in the fridge overnight)

1 lg. apple (or two small ones, any flavour)

a small handful of kale (I use three stocks)

1/2 c. hemp hearts

2 Tbsp. sunflower seed butter (or seed/nut butter desired)

1 inch chunk of raw ginger

1 tsp. ground cinnamon

1 Tbsp. raw honey-optional (if vegan use maple syrup)

Put all your ingredients into a blender and puree until smooth.

Apple Pie Green Smoothie

 

Makes two servings.

Shared on: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

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