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!


Chocolatey Banana Chia Pudding

Photo 4-10-2014, 8 40 35 AM

Woke up with a bit of a sweet tooth this morning and was craving something rich and delicious. Chocolate has always been a weakness of mine. Since giving up refined sugars my sweet tooth has noticeably diminished. I never thought it would be possible to eat a meal without having something sweet after (I know I’m not alone here). But trust me, anyone who knows me would tell you that I would never say no to a piece of dark chocolate with sea salt. Chocolate can actually be very healthy for you. No, not your Kit Kat or Coffee Crisp (so sorry) but raw unprocessed cacao is loaded with properties that contribute to wellness. Let me reiterate,cacAO NOT cocOA. Sounds the same, but nutritionally are far different. Heres the breakdown:


Cacao refers to the raw form of chocolate, including the tree and bean. Raw cacao powder is not roasted, mostly unprocessed, and has no sugar or cocoa butter. Seeds of the cacao tree are roasted and then the shell is removed which produce cacao nibs (quite bitter in flavour but provide a nice crunch if used appropriately). Cacao is a great source of antioxidants which contribute to fighting off cancer and wrinkles (woooot). Chocolate and cocoa also contain a high level of flavonoids, which may have beneficial cardiovascular effects on health.


Once the cacao bean is roasted and essentially transformed (rid of its nutritional value) then does it become the ever so popular cocoa. After it has been roasted it continues its processing as it is ground, and usually mixed with cocoa butter and a sweetner. This same kind of cocoa you find in your Oh Henry bar, or in the cup of cocoa you get at the ski hill. Delicious, yes… nutritional not exactly. The downfall of cocoa is that within the processing (roasting, grinding, mixing) most of the nutritional benefits are eliminated. It definitely won’t kill you to have a little cocoa, but if raw cacao is available to us, why wouldn’t we use it?

This recipe for chocolatey banana chia pudding is soooooo good, and is Clean Eating Goddess approved for breakfast, yes… BREAKFAST! With the addition of all natural organic peanut butter, your kids will believe they are having a bowl of melted reeses pieces for breakfast (best mom/dad ever!). If your child has a peanut allergy, feel free to use a nut/seed butter of your choice. Best part is, its ready in a flash and can be made the night before to grab and go in the morning. Full of nutrients and fibre, this chocolatey banana pudding is the perfect dessert or breakfast. Did I also mention it is gluten, dairy and sugar free.. oh and vegan! Bon appetit readers!


• 3-4 tbsp chia seeds
• 1 tsp cacao powder
• 3-4 drops stevia or 1 tsp maple syrup
• 1 cup unsweetened chocolate almond milk
• 1 mashed banana
• 1 tbsp peanut butter or nut/seed butter of choice
• 1 tsp hemp seeds
• berries and chopped banana


1. Place chia seeds in a bowl or jar with almond milk, stevia and cacao powder. Mix very well and place in the fridge for at least 30 minutes. Stir occasionally. The longer it rests in the fridge the more thick and pudding-like it will be.

2. Remove from the fridge and add fruit, peanut butter and sprinkle with hemp seeds.