Chocolate Peanut Butter Protein Mousse

Chocolate Peanut Butter Protein Mousse
Sorry for the lack of posts! It has been a crazy yet amazing few weeks for my family. My sister got engaged to an amazing guy and my brother Josh, launched his incredible luggage company Raden.

Finally I get to share my most recent daily obsession. Call it a mousse, smoothie, or ice cream, this mixture is packed with loads of protein and fiber. I’ve had for breakfast, as a midday snack and as dessert. With its balance of protein, carbs and good for you fats this creamy superfood treat will satisfy any sweet tooth. All you need is a high power blender and a handful of ingredients. Hope you love it!
Chocolate Peanut Butter Protein Mousse


• 1/2 frozen banana
• 1 scoop chocolate protein powder (I use this)
• 1/2 of and avocado
• 1 heaped tbsp of powdered peanut butter (regular peanut butter is fine too)
• 1/2 cup almond milk
• 1 tsp chia seeds


1. Add all ingredients to a high powered blender or food processor. Add a touch more almond milk if necessary to get your blender going.

2. Place in a bowl and top with fruit, granola or dark chocolate! It’s also deliciously creamy on its own.
Chocolate Peanut Butter Protein Mousse

Baked Apple Crumble Oatmeal

Baked Apple Crumble Oatmeal
Staying on the theme of New Year’s resolutions, I have set out to make 2016 the year of less clutter! I have a bad habit of keeping papers, clothing and ingredients that I feel I may need at another date. However, by the time all the clutter has built up, I can never manage to find the item anyway. A general rule that has been proven time and again is that if you don’t use an item for at most a year, then you probably have no use for it. So in the New Year I plan to clean out my pantry, office and closet to reduce clutter and focus on organization. The same notion holds true in my clean eating philosophy. There is no need to have a 20-ingredient list of items that you don’t understand and most importantly, need. For example, most restaurant and store bought oatmeal and muffins have so many added sugars and artificial flavors. Most of us turn to these packaged items out of convenience. But what if I told you your weekly dose of sugary packaged oatmeal can be replaced by one recipe? This Baked Apple Crumble Oatmeal is packed with fewer, more wholesome ingredients and can be eaten for breakfast all week long. For an easy grab and go breakfast, portion the baked oatmeal into 5 containers so you have a healthy breakfast ready Monday to Friday. With the help of Truvia Calorie-Free Sweetener, you have all the comfort and sweetness of apple crumble without any added sugar.

Ps. For free samples of Truvia Calorie-Free Sweetener head to

Baked Apple Crumble OatmealBaked Apple Crumble Oatmeal
Baked Apple Crumble Oatmeal


• 3 cups gluten free oats
• 6 packets Truvia Calorie-Free Sweetener
• 1 tbsp cinnamon
• pinch of salt
• 3 tbsp coconut oil
• 1 cup coconut milk (can is best)
• 2 cups almond milk or non dairy milk of choice
• 1 tsp vanilla
• 1 egg
• 3 tbsp coconut oil
• 2 sweet apples peeled and diced
• 1/2 cup golden raisins


• 1/3 cup chopped walnuts or almonds
• 1/3 cup gluten free oats
• 1/2 packet Truvia Calorie-Free Sweetener
• 2 tbsp melted coconut oil
• 1 tsp cinnamon
• pinch of salt


1. Preheat oven to 350F.
2. In a medium bowl, mix oats, cinnamon, salt and Truvia Calorie-Free Sweetener. Set aside.
3. In a medium bowl, melt coconut oil. Allow to cool then whisk in coconut milk, almond milk, vanilla and egg.
4. Add dry ingredients to wet and stir. Mix in chopped apples and raisins and pour mixture into baking dish.
5. In a small bowl mix all topping ingredients and sprinkle over oatmeal.
6. Bake for 50-55 minutes or until liquid is fully absorbed.
7. Serve with coconut yogurt and pure maple syrup.
8.Store in an airtight container and refrigerate for up to 1 week.
Baked Apple Crumble Oatmeal

Ultimate Clean Breakfast Hash


One of the best parts about the weekend is that I can actually take the time to make warming breakfasts that don’t come from a bottle or container. I love to stay in my pjs, make a coffee and get cooking. For clean eaters, savoury breakfasts can be somewhat of a challenge- especially when dining out. Most people swap out greasy potatoes for tomatoes, and say no to the bread; leaving you with… well, eggs and tomatoes. This Clean Breakfast Hash will solve all your breakfast woes. It is perfectly balanced which will help keep you feeling satisfied and full of energized. Sweet potatoes are packed with LOADS of vitamin A and those good carbohydrates to give you fuel on a productive Saturday. To get optimal nutrition from your eggs try and buy free range organic eggs. For an extra dollar or two, you will actually taste the difference. Now enough talking, time to make that coffee and get cooking!


Serves 2


• 2 tbsp extra virgin olive oil
• 1 sweet potato (cubed)
• 1 handful of chopped kale
• 1/2 red pepper (chopped)
• 1/2 yellow pepper (chopped… you can also just use one whole red pepper)
• 1/2 zucchini (finely chopped)
• 1/2 red onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 eggs
• 1/2 avocado (cubed)
• 1 scallion (chopped)
• pinch of red pepper flakes
• pinch of paprika
• squeeze of fresh lemon
• 1 tbsp toasted pumpkin seeds (optional)
• salt and pepper to taste


1. Chop all your veggies. Heat olive oil in sauce pan on medium heat. When hot, add onion and sauté until soft.

2. Add sweet potatoes and paprika. Cook sweet potatoes until they start to soften. (10-15 minutes depending on how small you cut them. (tip: if you have leftover sweet potatoes you can also use them and skip this step. Just add them at the end to your sautéed veggies.)

3. Once sweet potatoes have softened slightly, add your garlic, yellow pepper, red pepper, and zucchini. Stir well and spread mixture evenly in your pan. Allow to brown by cooking for 3 minutes before stirring. Repeat the same process. *** If you find the bottom of your pan is browning or getting dry, you may need to deglaze your pan by adding 1-2 tbsp of water. This will also help cook the sweet potato faster.

4. While this is happening, start frying your eggs. Poached, soft boiled, over easy will work great too!

5. Season hash with salt, pepper, red pepper flakes and a squeeze of lemon. Add kale and stir well. Remove from heat and add your avocado and pumpkin seeds. Divide the hash on two plates and place egg over top. Sprinkle over chopped scallions and more freshly ground pepper if you like. ENJOY!