All posts filed under: Breakfast

Blueberry, White Chocolate and Lavender Loaf

Do yourself a favour and make this. I promise you that it will be worth your effort. I’d even recommend making a double batch since one loaf gets gobbled up pretty quick !    Batter – ingredients: 1 pint of fresh or frozen blueberries  Juice of half a lemon 3/4 c white sugar 1 1/2 tbsps Lavender Buds 1/3 C milk (your preference – almond, soy, skim) 1 1/2 C Flour, Sifted 1/2 tsp b.soda pinch of Salt 1/3 C unsalted butter, melted 1/2 C coconut oil, melted 2 Eggs + 1 Egg Yolk 1 tsp Vanilla 3/4 C White Chocolate, Chopped Topping – ingredients: 1/4 C unsweetened coconut flakes 1/4 C Walnuts, chopped 1/4 C Oats 1 tsp lavender buds 2 tbsps Flour 2 tbsps Butter, Melted pinch of Sugar Method: Preheat oven to 350F. Grease loaf pan (8″ x 4″) with butter, then line with parchment paper. (Yes you have to do both.) In a small saucepan on medium high heat add the blueberries, lemon juice, a touch of water, and 1/4 cup …

Better than Starbucks – Pumpkin Spice Latte

Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that.    In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning. But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible. I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you.  These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the …

Bacon, Leek, and Mushroom Quiche

Ahhh, Sunday mornings, no feeling of rush or perception of time. Just the whole day ahead of you to do whatever you please. I always begin my Sundays by turning on the TV program, “Sunday Morning” at 9am. This was a tradition with my dad and I that I have continued on my own. There’s nothing like the familiarity of Charles Osgoode’s soothing voice talking about the rural farmer-turned toilet seat artist. After sipping on my coffee, that’s when I begin breakfast. Whether it be scones, quiche, or lox, Sunday breakfasts are always something I look forward to. With the weather turning from fall to winter, it seemed appropriate to cook up something comforting. 

Incredibly Easy Pumpkin Scones

In need of a little pick-me-up? How about a warm, light, flakey, spiced pumpkin scone, it’s finally the weekend! Our family had these for Thanksgiving breakfast. They took my mom 20 minutes to whip up, and even shorter for my family to devour all of them. Needless to say, I didn’t have much time to snap photos before the vultures (my siblings) swooped in.  My mom made me an entire batch today to freeze. She puts them in individual freezer bags, so I can pull them out on the weekends and have a warm breakfast. Go mom!

The Epitome of a Fall Breakfast – Baked Pumpkin Steel Cut Oats

As the days are getting shorter and the air gets colder, I start to crave warmer and heartier breakfasts. I try to fill up on protein in the mornings, and keep sugar to a minimum, giving me plenty on energy to get me to lunch without a mid-morning snack. For years now, I usually have one of two things for breakfast: a greek yogurt parfait, or a bowl of steel cut oats. The yogurt parfaits generally take me from spring to summer, but when the air gets colder I transition into steel cut oats when I need some warmth to coax me out of bed in the early mornings. Not to brag or anything, but I think I’ve got steel cut oats perfected. My family makes a pot of these every weekend, and I’ve tried every brand of oats, every cooking method (saucepan, crockpot, microwave, and oven), and every flavour combination. I’ve never shared any of these recipes on the blog, but I’m going to start now. (Get ready for my apple-pie oats, coconut cream …

Pumpkin Loaf (the delicious but healthy kind)

Somehow we tend to think breads and loafs are healthier versions of cookies and cakes. Well that’s not usually the case. Carrot cake and Zucchini bread may use slightly less sugar, but are chalk full of oils and fats. We strove to change this connotation. Presenting the best damn pumpkin loaf you’ll ever eat. I ate half a loaf for dinner last night and the other half for breakfast this morning …. Ingredients: 1 C pumpkin 1/2 C Greek yogurt A few spoonfuls of applesauce (I used this since I didn’t have an egg) 1 tsp vanilla 1/3 C coconut oil 3/4 C b sugar 1 tsp baking soda 1/4 tsp salt 2 tsp cinnamon 2 tbsp pumpkin spice (recipe here: Pumpkin Spice Blend) 1 C flour 1/2 C oat flour (put oats in the blender until they are powdery ) 1/2 cup dark chocolate chips Method: Mix the pumpkin, yogurt, egg, vanilla, coconut oil, and b sugar.  In another bowl, whisk baking soda, salt, spices, flours.  Mix the wet and dry together. Add coco chips. …

Maple Walnut Granola

Myth #1: Granola is too difficult to make at home, so I try to pick out the best at the grocery store. Granola is as easy as you want to make it! It’s versatile enough that you can gather ingredients you already  have in your pantry. (ie. oats, seeds, dried fruit, coconut etc.). Then, add in a little sweetener (honey, maple syrup, blended medjool dates, brown sugar etc.) and watch it crisp up in the oven for an hour. We’re not harvesting our own oats here!

Back to School: Seedy Granola Bars

How is it back to school season already? As much a I’ll be savouring the last rays of summer, there’s something satisfying about getting back into a routine. Call me OCD, but my favourite part of August by far was always going to Staples – the meca of school supplies. Hours spent choosing new binders the the fine-point black liquid ink pens… Yesterday someone asked me if I had any ideas for a healthy on-the-go snacks that their kids can take to school. Hallelujah I do! This is the first in a four part series of snacks perfect for tossing in your kids lunches, or grabbing as you run out the door.  Let me know how you like them!  I’ve tried loads of granola bar recipes, all delicious, but I can’t top Minimalist Baker’s 9-ingredient vegan and gluten free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax and chia! No modifications or substitutions needed, I absolutely love these!   Yield: 10 granola bars Prep time: 15 mins **Note: before you begin. I like …