Tag #breakfastideas

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I love a good mango smoothie that’s rich and creamy but without all that dairy. When I make smoothies I love them to be the consistency of a milkshake.

This smoothie is packed with fresh mango, coconut milk and water, frozen cauliflower and strawberries. With the added cauliflower in it, it makes the smoothie super creamy and thick yet low carb and low on the glycemic index. You would think that there is banana in it because it’s so thick but it’s the cauliflower and best of all you don’t even taste it!

Ingredients:

5-6 pieces of frozen or fresh mango

3-4 pieces of frozen cauliflower

1 cup of nut milk

1/2 cup of Coconut water

5-6 frozen strawberries

1 tbsps of coconut milk, the thick part

2 tbsps of flax seeds

1 tsp of chia seeds

Dash of cinnamon

To make this, place all ingredients into a high speed blender and blend until smooth and creamy.

So good!

@solefulyinliving ✌️

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After my workouts I need some substance in my belly. I find smoothies are a great way to fuel your body quickly with nutrient dense foods like what’s in this one. Adding veggies to your smoothies are a fabulous way to increase your fibre intake while keeping your sugar intake low and keep you full for hours.

Since zuchinni is in full swing in Ottawa here, I took advantage of it and froze a bunch of it for smoothie recipes! Zucchini makes your smoothies super thick and creamy and when paired with cacao powder, wow 😳

Ingredients:

1 cup macadamia nut milk or your fave nut milk
1/2 cup coconut water
1 tbsp cacao powder
1 cup frozen berries – strawberries and blueberries
4 slices of frozen zuchinni
1 tsp chia seeds
2 tbsps flax seeds
Dash of cinnamon
1 tbsp coconut milk
1 scoop of @ancientnutrition vanilla bone broth protein – option
1 scoop of @ancientnutrition multi collagen powder – option
Topped with water and blended until creamy

Yum 😋

@solefulyinliving ✌️

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Haskcaps are in season and I love finding new ways to eat them. These muffins are a blend of fresh lemon, smashed banana, toasted coconut and haskcaps. You could easily swap out them for wild blueberries.

Using flax seeds as the egg substitute makes then vegan while coconut and almond flours make them gluten free.

Did I mention they are also sugar free? I love to use a bit of maple syrup to sweeten them cuz we all know that sugar is not cool.

Ingredients:

Dry Ingredients:
1 ¼ Cup coconut flour
¾ Cup almond flour
¼ tsp baking soda
½ tsp baking powder

Flaxseed “Egg”:
2 tbsp ground flaxseed
6 tbsp water

Wet Ingredients:

¾ Cup plant-based milk
¼ Cup vegan vegan butter
¼ Cup Maple Syrup
1 ripe banana, smashed
6 tbsp lemon juice (about 1 large lemon)
1 tbsp lemon zest (about 1 large lemon)

Other
1 ½ Cup fresh haskcaps or wild blueberries

Instructions:

Preheat the oven to 375 °F.
Grease a muffin tray (I use an oil spray). Line it with muffin liners. This recipe will make 12 muffins.

Mix your flaxseed egg together by measuring 2 tbsp of ground flaxseed then stirring in the 6 tbsp of water. Set aside.

Whisk together the dry ingredients in a large bowl.

In a separate bowl, whisk together the wet ingredients. Whisk in the flaxseed egg (it should be thickened up by now, if not, let it sit for another few minutes).

Stir the wet ingredients into the dry ingredients. Stir in the blueberries. Be careful not to over mix. Stop stirring when the dry ingredients are mixed in.

Scoop the mixture evenly into 12 muffin slots in the tray.

Bake for 22-25 minutes until the edges start to brown and a toothpick inserted into the center of the muffin comes out clean.

Let sit for 5 minutes when out of the oven then transfer to a wire rack and let cool completely.

@paleoveggieliving ✌️

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Who’s up for something refreshing, a little crispy and on so yummy? You would never think to pair watermelon with bread right? But oh boy are you missing out on something totally delish, refreshing and really yummy!!!

Watermelon toast!!! So dang good 😄

When strawberries and watermelon are in season, you do all the things to make some fabulous recipes like the classics watermelon salad, over slices of prosciutto, in a smoothie or in a slushie. But most don’t think of adding it to a slice of toast, until now!!!

Such an easy recipe and when you add in some cashew butter, it’s filling and gives you that little extra hit of protein.

So get making this anytime, anywhere like now tho lol

Grab a slice of your fave bread and toast it up.
Slatter on some cashew butter
Add a few strawberry and watermelon slices.
Top with cinnamon
Drizzle with more cashew butter

Great brekkie or post workout nom noms 😋

@paleoveggieliving ✌️

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It’s rhubarb and strawberry season so why not take advantage of it and make some fab recipes like this smoothie or muffins like the ones I made which you can find here.

Here’s what’s in mmt smoothie but feel free to make some substitutions as needed.

Ingredients:

1 cup coconut milk or any nut milk or regular milk if dairy is ok
5-6 fresh or frozen strawberries, sliced
3-4 small pieces of chopped rhubarb, about a handful
1 tsp cinnamon honey butter but you can use 1tspxeqch if cinnamon and regular honey
1 tsp chia seeds
2 tbsps flax seeds
1 scoop of chocolate bone broth powder. I use Ancient Nutrition but you can use any chocolate protein powder you have or even a vanilla flavored one and add in a tbsp of cacao powder
1 full scoop (20g) @vitalproteins collagen powder
Top with water

Blend until smooth and creamy!!!!

@paleoveggieliving ✌️