Mooorning! Made some chocolate oat pancakes that are protein packed and only requires 4 ingredients to make. About a year ago, breakfast was the last thing I ever wanted to eat. Now it’s my favourite meal of the day and especially hard to resist when it means I can make healthy delicious pancakes guilt free! Anyways, less of me rambling and more cooking. Ingredients 1/3 cup Rolled Oats 1 Banana 1/2 – 1 scoop Vega Chocolate Protein Powder (I used 1/2 a scoop) 1/2 cup Water (substitute with almond milk for creamier texture) Directions Pre-heart oven top on low heat (4 or 5) In a blender add all ingredients together and blend till a liquid consistency forms Once pan is heated, lightly coat with coconut oil Scoop mixture into the pan, spread out and cook each side roughly 30sec-1min. (they cook quickly so just keep an eye on them) Lastly, I garnished them with shredded coconut, pomegranate seeds and drizzled organic maple syrup ontop. I think I ate them in under 5 minutes whoops… couldn’t help it. Enjoy the …
A perfect on-the-go breakfast or snack that’s yummy, nutritious and filling! Make a bigger batch for the week and store them in a Tupperware container. Enjoy xo
Gloomy mornings means I want to be wrapped up in a warm blanket, book in my lap and a warm bowl of oatmeal with the perfect cup of tea beside me. Ready in 3-5 minutes, boil or microwave 1/3 cup of oats and quinoa in 2/3 cup of water. Top it off with sliced banana, cinnamon, pumpkin seeds, sliced almonds, chia seeds and a tsp. of natural peanut butter. Tastes delish! Happy Tuesday xo
Ingredients 1 cup raspberries 1 cup blueberries 1 cup strawberries 1/4 cup almond milk 1/4 tsp. cinnamon 1 scoop Vega One (Vanilla Chai) Add ice to desired consistency
Pre-heat the oven to 400 degrees Balsamic Roasted Beets 2 Medium size beets 2 tsp. Balsamic vinegar 1 tsp. Maple syrup Pinch of salt and pepper Wash, peel and slice the beets Toss in a bowl and add the rest of the ingredients to marinate Line a pan with aluminum foil and spread beets out evenly Cover the pan with aluminum foil and place in oven for 20 minutes Remove from oven and place on top of leafy green mix Orange Marinated Chicken 1 Orange 1 tsp Oregano 1 tsp Mango Chipotle seasoning 1 tsp Dried rosemary leaves On a cutting board sprinkle the seasonings onto the chicken breast Line pan with aluminum foil Cut the orange into thin slices and spread onto the pan. Place the chicken over top the sliced oranges Cover pan with aluminum foil (keeps the moisture in and prevents the chicken from becoming dry) Bake for roughly 40minutes Remove and place over roasted beets Add extra balsamic vinegar to the entire dish as a dressing (to taste)
Fresh light meals are wonderful for the summer weather; they fill you up yet leave you feeling light! I was in a tropical, tangy mood – sweet, but refreshing so for the salad there’s spinach leaves with 1 orange, 1 peach and a handful of blueberries topped off with a home made blueberry vinaigrette. You can find the recipe for it under “Sauces”. Lemon-Herb Salmon Serving: 3 oz. Pre-heat oven to 400 degrees Line the pan with aluminum foil Cut 1 lemon into thin slices and spread out throughout the pan so the salmon can be placed on top Season with oregano and basil Place in oven and cook for roughly 30mins
Ingredients Serving: 1.5 cups 1 cup blueberries 2 tbsp organic balsamic vinegar 2 tbsp organic white wine vinegar 1/3 cup almond oil 2 tbsp maple syrup Pinch of himalayan salt to taste Blend together and serve as dressing over a berry or tropical salad. You’ll have lots left over so place the rest in a jar and refrigerate!
I think I’ve been having too much (vegan) asian food lately which is what inspired me to make this salad. I wanted to make a homemade raw light version of the sesame seed dressing that could be enjoyed guilt-free so here it is! Sesame seed sauce: 1/2 Green apple cored & peeled 1/2 Asian pear cored & peeled 1 Lime juice 1/4 of Lemon juice 1/2 tsp Grated ginger 3 tbsp Wheat free soy sauce (Shoyu) 2 tbsp Sesame seeds Directions: Blend all ingredients in a food processor till smooth and set aside. Play around with the amount of wheat free soy sauce that you wish to add depending on your taste buds. To make the salad combine Arugula leaves, cucumber, 2 red radish, 1/4 of an avocado, handful of bean sprouts and topped off with 5 blended almonds. Note: For the sprouts make sure you steam them because they could be contaminated with E.coli and other bacteria! Steam or boil them for about 5 minutes just to be on the safe side. Hope that didn’t scare you off because …
Ingredients: Arugula green mix with carrots, radishes, tomatoes, cucumber, steamed asparagus and bean sprouts, white beans for a complete source of protein and some healthy avocado fat all topped with organic soy sauce, tahini, pure chipotle and lastly sesame seeds Salads have always been a favourite of mine and the combinations of veggies are endless and full of nutrition. When created with a balance including protein and healthy fats it makes the perfect filling lunch!
Ingredients: 1/4 cup Cashews 1/4 cup Pumpkin seeds 1/2- 1 freshly squeezed lemon juice 1/4 tsp pure Chipotle (chili powder) Dash of Himalayan salt Blend all ingredients together – adjust ingredients to desired taste