We all know and love the tastiness and convenience of overnight oats for breakfast (served in a mason jar, of course, for optimal Instagramification). But have you ever tried freezer oats?
They may not be as pretty as overnight oats layered with berries and nuts in a mason jar, but they’re super convenient and just as delicious—simply grab a pre-made oat cake out of the freezer, pop one or two in a bowl and microwave for a few minutes. You can eat it as-is, or mix in a bit of yogurt, almond butter or coconut milk, and topped with your favourite oatmeal topping, such as nuts, chia seeds and berries. You can also add berries and nuts to your oat cakes before you freeze them.
And the best part of all? You can make a whole two weeks’ worth of grab-and-go breakfasts at once.
Here’s a recipe I tried inspired by my friend and chef Laura who came up with the pumpkin lemon oatmeal combo. You could take my word for it that it tastes AMAZING, or you could make it yourself! (more…)
Over the last two weeks or so when we’ve taken the dogs out for a walk after dinner, I’ve made a mental note to myself to bring a bucket along next time to pillage the blackberry bushes lining our street, which were starting to overflow with perfectly ripe black globes or deliciousness.
I kept forgetting, of course, until I saw our neighbour post on Facebook about the blackberry haul she collected that day. “Dammit! Those berries were mine! I want to make a crumble!” I said to myself as I leashed up all three dogs (for protection from hungry bears? To keep the neighbours away?) and set out to get every last ripe blackberry on our street.
Aside from Gus diving head first into the bucket when I bent down to try and get a few big ones hiding at the back (and proceeding to gobble up as many berries as he could before I could yank it away), I collected a decent berry haul — just enough to make my healthy blackberry peach crumble! (more…)
Raise your hand if you like easy-to-make, healthy and delicious one-pot meals!
This recipe is a staple in my Sunday meal prep rotation. Black beans are an excellent source of plant-based protein, especially when combined with fibrous and hearty quinoa. Make a large batch to take for workday lunches or freeze some in Tupperware containers for later.
I’ve tried several homemade veggie burger recipes over the years, and most patties have either required too much effort to make, ended up tasting like cardboard or just fall apart in the bun.
Aside from some day-in-advance prep, these black bean and yam veggie burgers not only stick together, but also are super easy to make. I made a variation using this wonderful recipe from Treble in the Kitchen. I doubled the ingredients as I wanted to make a bigger batch to freeze, added more yams and also added in zucchini and carrots to up the vegetable quota. (more…)
I’ve been testing several homemade protein bar recipes to fit in with client meal plans, and so far this one by Kelly over at Foodie Fiasco is the best I’ve come across after hours of scrolling through Pinterest and foodie blogs. Not only is it super easy to make, but also is much more affordable than the store-bought protein bar it’s based on.
Here’s a slightly modified version of the recipe, minus the pretty food photos but triple the amount of cashew coconutty goodness. You can eat them raw as intended in Kelly’s recipe, but I prefer them baked — they become a bit more cookie-like and less doughy if you pop them in the oven for 15 minutes. (more…)
I usually do a variety of cookies for gifting to family and friends at Christmas, but this year I wanted to try making my own chocolate bark with raw cacao and cocoa butter. Not only does chocolate have a longer shelf life than cookies (which by now most people are probably sick of so they may not eat them right away anyway), but also… who doesn’t love chocolate?
I’ve made my own chocolate bark before using melted baking chips and adding crushed candy cane, nuts and dried fruit, but it kind of felt like cheating. I wanted to try using raw cocoa butter, the stuff real chocolate is made of.
Cocoa butter wasn’t easy to find nor cheap. I couldn’t find it at a regular grocery store, but found a bag at a local health food store for $20. There was enough for two small baking sheets of chocolate in the bag, so since I needed to make more than that I decided to make half with coconut butter and half with cocoa butter. (more…)
Who needs to cook pasta when you’ve got a spiralizer? I seriously love this thing.
Yesterday morning I decided to whip up this spicy peanut saute to take to work for lunch. It only took about five minutes to prep and less than 10 minutes to cook. It was amazing — the sauce was so good!
Spicy peanut zucchini noodle saute Makes three servings
So I finally got one of these bad boys (!!!) and have been eating massive bowls of zucchini noodles everyday for lunch. Zucchini noodles (or zoodles, as some like to call them) are so quick and easy to make with a spiralizer — not stringy or soggy at all like when you make them with any other kind of peeler. I spiralize half a zucchini in the evening as I’m making dinner and store the zoodles in a container in the fridge overnight, adding other delicious things to it the next morning.
My go-to right now is a yam and hemp heart Buddha bowl inspired by the creations of this lovely lady.
Half a large zucchini
1 TBSP raw hemp hearts
1 TBSP nutritional yeast
1/2 cup cooked chopped yam
1 TBSP Apple cider lime and ginger dressing
Spiralize the half zucchini into a bowl.
Add the yam.
Sprinkle with the hemp hearts and nutritional yeast.
Add 1-2 TBSP of the apple cider lime ginger dressing and eat!
For the dressing:
Mix 1/2 cup apple cider vinegar with 1/4 cup lime juice.
Add 2 TBSP pure organic maple syrup.
Add a dash of cayenne pepper.
Grate in 1 TBSP fresh ginger.
Mix well and store in an airtight container in the fridge.
Do you have any great recipes using zoodles? Please share if you do!
There might be a reason why (other than the “nocebo effect“) most people say they feel better after jumping on the gluten-free bandwagon even though 98 percent of them don’t actually have any kind of gluten allergy.
I’ll admit it, I read Wheat Belly when it first came out and went gluten-free for a period of time. I already didn’t eat refined carbs, so I only felt moderately better when I gave up whole wheat bread. I didn’t get the whole holy crap this has changed my life experience that other people had, so I started eating it again. I actually decided to try going gluten-free in hopes that it might clear up my skin, but it didn’t, so I said to hell with it.
Fast forward three years and several allergy tests later and I still haven’t figured out why some foods just don’t agree with me. But then I came across this article the other day and decided look into what foods contain these elusive FODMAPs — Fermentable, Oligo-, Di-, Mono-saccharides and Polyols.(more…)
If there’s anything better than chocolate and peanut butter, I have yet to discover it. (Okay, wine is pretty great, too).
I’ve been tweaking this recipe for about three weeks now, and I think I’ve found the perfect flavour/consistency for these bad boys! If you want to make them really low calorie, you can omit the peanut butter — but really, why would you do that.
I even calculated the calories and macros for all you IIFYM people. It takes less than 10 minutes to prep, and only 12 minutes to bake. Stop wasting your money on those amazingly tasty Quest bars and make these instead! (more…)