Carrot Cake Oats

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My mom always loved the top of a carrot muffin. Having been diagnosed with celiac disease over 10 years ago (read more in my about) has left her with gluten free muffins loaded with starches and lots of added sugar. Lots of people think that gluten free is synonymous with healthy. Drop that gluten free cake! It is most likely packed with starchy flours and loads of refined sugar. This carrot cake oatmeal is a fiber filled, tasty alternative to that carrot cake muffin. Plus it is 100% clean, dairy free, refined sugar free and gluten free. I beg you to please make this on the stove top, it makes the world of difference in terms of texture and taste! Bon appétit! Have a beautiful day.

Serves 2

Ingredients:

•1/2 cup certified gluten free large flake oats
•1 cup finely grated carrot (about 2 medium)
•1 cup vanilla unsweetened almond milk or coconut milk
•1 tsp ground cinnamon
•1 tsp chia
•1/4 tsp ground ginger (fresh or dried)
•1/8th tsp ground nutmeg
•pinch of salt
•1 tsp pure vanilla extract
•1/2 tsp lemon juice
•2 tbsp pure maple syrup
•1 tbsp unsweetened coconut flakes, for garnish
•1/2 cup berries or raisins
•2 tbsp almonds, walnuts or pecans

Directions:

1. Finely grate 1 cup of grated carrots.

2. In a medium sized pot over medium heat, whisk together the almond milk, cinnamon, nutmeg, ginger, and a pinch of salt.

3. Stir in the grated carrots and oats. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract and 1 tbsp of maple syrup.

4. Top the oatmeal with the nuts, fruit, shredded coconut and remaining maple syrup. Sprinkle with more cinnamon!

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Ginger Cinnamon Acai Smoothie Bowl

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Smoothies and juices are such a delicious and refreshing way to start your day. In these cold Canadian winters however, I always want to eat my breakfast rather than drink it. I introduce to you, the smoothie bowl. When making smoothies I always would top it with coconut, seeds, nuts, granola or oats for a little added texture. So why not put this same combination in a bowl? The key to a great smoothie bowl is making sure the smoothie is thick and not watery. Some ways to thicken your smoothies is by adding chia, frozen banana and avocado (swear you don’t taste it!). With enough frozen bananas, it can even seem like you are having ice cream for breakfast but without the guilt.

Ill be sharing many posts about my favourite juice and smoothie combinations but this one right here is one of my favourites. The combination of ginger and cinnamon with the creamy texture of the blended banana is so warming and comforting. It is also PACKED with ingredients that fuel your body to reach its maximum operating potential. I topped mine with hemp, chia, sunflower seeds, almond butter, strawberry and sliced banana. The smoothie ingredients include frozen banana, acai, spirulina, kale and cucumber. So why add all these fancy sounding ingredients, you ask?

hemp

– contain all essential amino acids (energy)
– protein (full, satisfied)
– omega-3 (joint, skin, brain and heart health)
– omega-6 (goddess hair, skin, nails)
– magnesium (energy, bowl movements)
– vitamin E (anti-aging)

acai

– antioxidants (fights free radicals that cause cancer)
– protein (more than an egg…shocked? I know)
– low glycemic

spirulina

– plant protein (feel full for long periods of time)
– essential amino acids
– chlorophyll (remove toxins, alkalize)
– calcium (strong bones, teeth)

I talk about benefits of kale and chia in the chia pudding and kale salad posts. Oh! Cinnamon also helps to regulate your blood sugar and boost memory. Ginger helps improve digestion, fight nausea and suppress hunger.

Have a wild night of drinking? Eat lots of poutine (bonjour Quebec!), pizza or chinese food yesterday? Do your body good and make this smoothie! I guarantee this will cure your alcohol/food hangover. You will feel and look like a goddess or a god for all you healthy men out there!

Serves 2

Ingredients:

• 1 frozen banana (add more for thicker consistency) plus fresh for topping
• 1 cup strawberries
• 1 heaped tablespoon of acai powder
• 1 handful of kale
• 1 inch piece of ginger peeled
• 1 tsp cinnamon
• 1/2 cup almond milk
• 3/4 cup cucumber
• 1 tsp almond butter
• 1 tsp pumplin seeds
• 1 tsp chia
• 1 tsp hemp
• 1 tsp spirulina
• few drops stevia or sweetener of choice

Directions:

1. Blend all ingredients except for hemp, pumpkin seeds, some strawberry and fresh banana.

2. Pour smoothie into bowl and top with banana, pumpkin seeds, strawberry and banana.

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Cinnamon Buckwheat Pancakes with Caramelized Bananas

REZXop4EcesAa1ZV8_sCqetpEK7eQTz51M157nGF5-Q-1Nothing like a stack of pancakes on a Saturday morning. These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown colored sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer. I also added flaxseed for extra omega-3s, fibre and an antioxidant punch.

These are really simple to make. The key is knowing when to flip your pancakes. Be patient and Wait until the surface begins to bubble, then flip! Enjoy these on a weekend morning with coffee or tea. I topped mine with caramelized bananas, coconut flakes, blackberries and pure maple syrup but these pancakes really call for any topping you like! Bon appétit mes amours!

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Ingredients:

• 1 cup buckwheat flour
• 1 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 egg
• 2 ripe bananas
• 1 tbsp flax (ground)
• 1 tbsp cinnamon
• 2 tbsp coconut oil
• pinch salt

Directions:

1. Mash one banana in a bowl until it looks like a chunky sauce. Add egg, almond milk, and vanilla. Whisk until combined.

2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, flax, cinnamon, and salt.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Place batter aside.
4. For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5. Preheat skillet on medium heat with 1 tbsp coconut oil. Place the batter in the skillet and using the back of your spoon, form batter into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for 2 minutes. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. Stack and top with caramelized bananas, coconut flakes, blackberries and pure maple syrup.
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