Browsing CategoryBreakfast Recipes

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I wanted to jot down what I liked to eat in my first pregnancy so I can remember come the 2nd time around (God, I’m so not ready to think about that yet…) and I figured it could perhaps be interesting to anyone out there struggling to keep their food choices healthy and not boring. Hope this helps! PRENATAL VITAMINS It’s important to start your prenatals before getting pregnant to build up your supply of folic acid. I started with Seeking Health Optimal Prenatal but taking 5 – 8 a day was a little much, so I switched to Rainbow Light Prenatals…

pre-workout smoothie

I’m so proud of this smoothie creation! I invented it on the fly when I woke up late and risked missing a yoga class on the weekend. It powered me through an intense 1h15 minute class, so I officially deem this smoothie a great pre-workout snack/light meal. 3 cups almond milk or non-dairy milk 2 tbsp almond butter 1/2 cup of blueberry and raspberry mix banana 1 scoop of vegan protein powder 1 tbsp maple syrup Dash of cinamon I think some spinach and nutmeg could also go well in this smoothie as well. Enjoy y’all!

vata balancing smoothie

A couple of weeks ago I posted a recipe to help balance the Ayurvedic Dosha of Pitta. As I’m a Pitta-Vata, I thought I would make a smoothie that appeals to my crazy and lovely Vatas as well. WHAT IS VATA Every living creature on the planet is made up of the 5 elements. The doshas express patterns of energy that make each person by finding that person’s main composition of elements. The Vata dosha is defined by the inherent interaction and exchange between space and air – this dosha therefore governs movement in the body. The amount of space…

oatmeal

I’m a terrible blogger. As soon as I get busy the blog is the first thing to go. With my September nuptials and South American honeymoon in November, which I both planned, along with my busiest time of year at work, I haven’t had time to test many new recipes or coerce my dear husband into creating new vegan dishes. That said, we’ve still been eating healthily so I’m making a concerted effort this month to get back to sharing all of my delicious finds both in the kitchen and spiritually – more on that later. So let me get back…

the french woman breakfast

I read this article in Harper’s Bazar about what the author of  “French Women Don’t Get Fat” has for breakfast every morning. The author and former Veuve Cliquot CEO claims that this simple breakfast of yogurt, oats, walnuts, flax, lemon and honey keeps her satiated and it’s been her go-to for the last decade. My verdict? Mais c’est parfait quoi! 1 tsp flaxseed oil or flaxseeds 2/3 cup vegan almond yogurt (or low fat regular yogurt) 2 tbsp gluten-free oats 2 tbsp walnuts, chopped juice of half – one lemon 1 tsp agave or honey blueberries Mix it all up and enjoy!…

Vegan banana chocolate muffins

I found this muffin recipe in the ReFresh cookbook, one of my favorite vegan restaurants in Canada. They are a nice alternative to “regular” muffins if you’re watching your weight or on a cleanse, as they don’t include sugar – only the natural stuff from dates and bananas! Dates make a really great natural sweetener to replace sugar, honey or maple syrup 2 cups gluten-free rolled oats 4 cups durum flour (I used amaranth flour and they turned out yummy) 1 cup date purée (see below) 3 1/4 tbsp baking powder 1 tsp baking soda 1 1/2 tsp sea salt 1…

Vegan brunch: sweet potato hash, tempeh bacon,

As a Canadian girl, nothing can replace smoked maple bacon in my heart – a favourite of ours for weekend brunch. But as someone who makes a concerted effort to eat vegan five days a week, fancy-bacon-weekend-brunches can’t always come to be. So this Saturday we tried tempeh bacon. Although it doesn’t taste like the real deal, it’s a savoury, salty yet healthy and protein-filled alternative to frying up parts of a little pig for breakfast. The first step is to marinate the tempeh, which I recommend you do the night before. This recipe comes from the Fresh, my favourite…

potato hash

This potato hash is the perfect side to a weekend brunch! – 2 russet potatoes, shredded – 1 sweet potato, shredded – 1 medium onion, sliced – EVOO – seal salt and pepper – 1 clove of garlic (optional) Head a saucepan on medium with EVOO (or canola oil) and fry the onion until it becomes translucent, about 5 minutes Add the shredded potato and mix with the onion. Level it on the pan so that everything is touching the bottom. Continue cooking 5 minutes Mix and level, and continue this process until the potatoes have browned, about 10 –…

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Guys! This is a big day. I made, for the very first time, a Buddha Bowl. Of course it was co-created by the master chef of the household, Matt, but stil. It was my idea. Making a Buddha Bowl is a big deal because it’s a staple in the vegetarian/vegan/yogi world. Buddha Bowls are meal-sized bowls of simple, whole, clean food, typically made up of veggies and grains. Our Buddha Bowl consists of nutritious goodness including quinoa, cauliflower, sweet potatoes, onions, carrot, avocado, kale, tofu, sunflower seeds and basil. Wowza! Try fitting all that love from Mother Nature  into a typical meal. The…

Banana chocolate oatmeal

Because if you can’t have chocolate for breakfast at Easter, when can you? – 2 cups water – 1 cup gluten-free organic oatmeal – 1 tablespoon of natural almond or peanut butter – 1 teaspoon of agave or mapple syrup (optional – I find it sweet enough without it) – 1 or 2 bananas, depending on the size – 2 “strips” of 70% or higher organic dark chocolate, roughly chopped Bring 2 cups of water to a boil in a small pot Cook 1 cup of oatmeal on medium heat for about 5 minutes, until the water starts evaporating (Some…