Tag #brekkie

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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 ✌️

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Simple, easy and delicious vegan, strawberry and pecan Rhubarb muffins! A one-bowl muffin recipe made with fresh local rhubarb and strawberries, oats, flour, pecans, sweetened with maple syrup. And the best part, they are Vegan, Paleo friendly and Gluten free too!

Let’s get baking!!!!! You’re gonna wish there was a smell gram lol because there is nothing better than the smell of fresh muffins stuffed with toasted pecans yum yum yum 🤤

Ingredients:

2 cups gluten free flour
½ cup rolled oats
2 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cardamon
½ teaspoon cinnamon
2 tbsps chia/flax seed mix soaked in a few drops of water to gel and thicken (this is the substitute for the egg)
⅓ cup melted coconut oil
5 tbsps maple syrup
1 teaspoon vanilla
⅓ cup soy milk or nut milk
2 cups diced rhubarb, divided into 1/2 inch pieces
1/2 cup diced strawberries
½ cup pecans, chopped into small pieces

Instructions:

Preheat oven to 350F.

In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.

To the bowl add melted coconut oil, maple syrup, vanilla, milk. Give a good stir to combine. Add 2 cups of the rhubarb and 1/3 of the strawberries, reserving rest for the tops of the muffins. Add half the sliced pecans (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.

Sprinkle the top with remaining pecans. Tuck in few of the reserved rhubarb/strawberries into the batter of each muffin, colorful side up.

Bake 23-25 minutes. Check doneness by inserting a skewer or small knife into the center of a center muffin. If it comes out clean they are done. If they are still looking a little moist, put them back into the oven for another 5-7 minutes watching them carefully.

Let cool for a minimum of 15 minutes before removing from the muffin tins as I find vegan muffins need extra time to set as there is no egg in them.

Using a knife, loosen the edges of the muffins to release.

These will keep 3-4 days, covered or sealed at room temperature or 7 days in the fridge.

@paleoveggieliving ✌️