Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble

Matcha Green Tea Chia Pudding

Matcha Chia Pudding
Is it just me or is matcha EVERYWHERE lately? I was a little intimidated when I bought my first bag of matcha. With so many types, price points and brands, I really had no idea where to start. My advice to you is to go to a tea speciality store and have them explain their different varieties and choose the variety that suits your taste buds and of course, your wallet. For me, a creamier variety was a priority as I planned to make lots of lattes with it. If baking with matcha is what your after, you might not need a very expensive variety. Knowledge is power. Ask your local speciality shop!

So what is so great about matcha? Well besides for it’s super delicious green tea taste it is loaded with superfood goodness. Unlike other teas, you actually drink the leaf which maximizes nutritional benefits. Matcha helps boost your metabolism and immunity. It gives you an unbelievable slow releasing energy boost and is loaded with antioxidants. With all that said, I hope you love this recipe! I’ll be sharing more matcha tea recipes as I continue to explore this amazing ingredient. Have an amazing weekend!
Matcha Chia PuddingMatcha Chia Pudding

Ingredients

serves 2
• 1/2 cup Pure Leaf Unsweetened Green Tea or steeped green tea of your choice (cold)
• 1/2 cups unsweetened almond milk
• 1/2 tbsp pure maple syrup
• 1 tsp pure vanilla extract (non alcoholic is best)
• 1 tsp matcha powder
• 1/2 tbsp coconut cream
• small pinch salt
• 6 tbsp chia seeds

Directions

1.Blend all ingredients except for the chia seeds in a blender until combined and smooth.

2.Add chia seeds to a large jar or container. Pour blended mixture over the chia seeds and shake well. Place in the refrigerator and try and shake the container at least two more times before leaving it to thicken overnight (or for a minimum of 3-4 hours).

3.After it has thickened, pour into a bowl and top with fresh fruit, nuts and coconut flakes. Enjoy!

Matcha Chia Pudding

Summer Iced Tea Smoothie

Iced Tea Smoothie
During these grueling hot summer days, I know how badly we all need something refreshing to rehydrate and cool us down. When making smoothies we often opt to add in milk, yogurt or juice to get things moving in our blender and of course, to add flavour and texture. Although these add ins are nutritious and add extra protein, sometimes its nice to have a lighter option if you want to have a smoothie more for a snack then a meal replacement. By using an unsweetened tea, you get a flavourful base without any heaviness you may feel from milk or juice.

For my smoothie, I used Pure Leaf Unsweetened Lemon iced tea as the liquid, but feel free to use your favourite tea. I think a cold brewed ginger tea would be amazing as well. A reminder that if you are using all frozen fruits, you most likely will need to add more iced tea. Another great idea is to make popsicles so you have a cold treat straight from the freezer all summer long! Hope you love this recipe as much as I do.
Iced Tea Smoothie

Ingredients

• 1/2 cup unsweetened lemon iced tea
• 1 ripe frozen banana
• 1/2 cup blueberries
• 1/2 cup pineapple
• 1 tbsp almond butter

Directions

1. Add ingredients to blender and blend until smooth. Enjoy!
Iced Tea Smoothie 1