It took a couple of tries, but finally, homemade almond butter! I remember reading about how to make almond butter a few years ago. I gave it a try with my grandmother’s old Cuisinart food processor, but wasn’t able to get it creamy, just hot powdered almonds. Continue reading
Category Archives: Breakfast
It’s that time of year again. As usual I can’t believe how quickly Christmas has come and I know I am not the only one who feels like this.
Being a lover of food of course I love this time of year because it means eating all types of delicious food until you simply can’t eat anymore. Yes sometimes we tend to overdo it but that’s ok. Not something I sully encourage but it always seems to happen. The most important thing is that we share time with friends and family and eat food with lots of love put into it. Continue reading
When I am hungry, really hungry, I need to eat ASAP. When we get to this point when we absolutely need to eat something, we tend to go for whatever is easiest and closest. This is often when we grab something less than ideal health wise just to satisfy our hunger.
A very common solution while at work is to head over to the vending machine around 3 pm for a little pick me up to get through the rest of the day. I know I used to do this when I worked in an office.
This energy bar recipe or others like it are a great way to avoid falling into that trap. When you are prepared for the hunger you can reach for something healthy that is still delicious! And I promise you that these coconut cashew apricot energy bars are just that.
Vegetables for breakfast? Why not?! Breakfast doesn’t have to be toast or cereal. It can be real food! Like a whole bunch of vegetables.
We have been conditioned to think that we must eat certain foods for breakfast. If it’s not toast or cereal, it’s probably bacon and eggs. It doesn’t have to be!
These muffins are screaming fall. Butternut squash and pumpkin seeds? Come on! I didn’t actually make this recipe myself. I was lucky enough to come home to an apt. smelling of delicious muffins made by girlfriend. I had been wanting to make butternut squash muffins, ever since we bought a bushel at the market a couple weeks ago. 8$ for a bushel of butternut squash! Can you believe it?
She beat me to it! That’s okay. As someone who is constantly cooking, it is really nice when someone else makes something delicious. She found the recipe for these delicious butternut squash muffins on a blog called Kirsten’s Kitchen. Kirsten as it turns out, runs a food and juice bar in Halifax called Wild Leek. If ever I am in the Halifax, I will be sure to check it out.
As the weather cools down, we start to crave different foods, more warming, comforting foods. As far as breakfast goes for me this means porridge. Although I still eat porridge in the summer, not nearly as regularly as during the colder months. On cold days, I tend to start my day with something warm like this cornmeal porridge instead of my daily smoothie, which is my usual summer routine. I have my smoothie later on in the day during the colder months. Post hot yoga for example.
Like many people, oats are my go to grain when it comes to making porridge. It’s what my grandmother used to make me when I would visit her. I would love waking up to watch cartoons and sit in front of the TV with my bowl of porridge. I would load it with raisins and cover it with milk and white sugar. Needless to say the oatmeal I make for myself today is a little different.
Who doesn’t love a loaf of fresh, sweet zucchini bread straight out of the oven. What’s even better is one that is free of highly refined flours and sweeteners. This vegan and gluten free zucchini bread turned out to be amazing! I would be lying if I said I was 100% confident with how it would turn out.
I don’t do too much baking, because I like to make stuff up as I go, and just go with the flow. This style doesn’t usually lend itself too well to baking. Once in a while, I decide to give it a go, and see what happens.
My friend Justin brought my gf and I a huge zucchini from his wine tasting trip in Ontario. When I say huge, I mean huge! Zucchini this big are also known as marrow. The skin was hard like a squash, and the seeds were big like a squash. Since we had so much zucchini to use up, it only seemed fitting we make some zucchini bread.
I am back from my mini vacation to Niagara-on-the-Lake, where I had an absolutely amazing time. It was my first time visiting wineries, so I was pretty excited. I loved the experience and would definitely return.
The original reason for the trip was a wedding, a great excuse to take a few days off, and taste some wine. Don’t you think? Not to mention, it was my birthday.
The Smoothie Challenge is well under way and I am personally loving all the new smoothies I am experimenting with. Today I had a chocolate mint green tea smoothie that blew my mind. Although I have been drinking a lot of smoothies to support all the physical activity I have been doing, a man’s gotta eat. And this man, loves to eat! As much as I love smoothies.
With much of my time going towards creating the 30 day smoothie challenge and all the exciting upcoming guest posts I haven’t had much time to create and share many delicious plant-based recipes therefore I thought I would take a few minutes today to share a recipe I have been making regularly for the past little while. It has become my go to pancake recipe.
I personally love pancakes. I love maple syrup too! Don’t you? You will be glad to know that these pancakes are healthier than your typical pancake. And if you want to make them even healthier you may want to skip on the syrup and consider using things like, unsweetened jam, nut butters and coconut butter.
The first few times I was experimenting with making pancakes with chickpea flour I was mixing it with other flours like quinoa, and amaranth. Trying out different combination over and over again. Then I decided why not just try chickpea flour. My friend Leanne over at Healthful Pursuit had success with it so why not. If you want to make these pancakes a little sweeter you can add a 1/4 cup of coconut sugar to the dry ingredients. However if you ware suing maple syrup they will be plenty sweet as is. Continue reading
Breakfast. Dessert. Snack. This mango cinnamon chia seed pudding is perfect for all of them. It is so good for you that it makes for a great breakfast or mid-day snack/treat. It also tastes so good that it can be an awesome dessert. Pudding for breakfast? Hell ya. I know many people who would smile at the thought of dessert for breakfast, but don’t do it because they know it’s not the healthiest idea. Well smile away my friends. Smile away. This pudding recipe is nothing but good for you, and nothing but AWESOME.
The different flavour combinations for chia pudding are endless. I happen to love mango and cinnamon! I have made chocolate coconut chia pudding before as one example. You can use any fruit you like. Strawberry chia pudding. Yummy! Maybe even strawberry and mango together, or strawberry and chocolate. Now we are getting somewhere. You see my point. Get creative!