Morning Oatmeal

Cooler weather is coming… You know what that means! Warm oatmeal for breakfast.

Quit the sodium packed instant oatmeal packs! Regular large flake quick oats are just as fast and easy to prepare without the added sodium.

….I swear there is oatmeal under the fruit decoration 😉


1. Put 3/4 cup of oats in a microwaveable bowl with 3/4 cup of water (tweak this depending on if you like your oatmeal thick or watery). Mix in 1 tsp of cinnamon.
2. Microwave this for 2 minutes.
3. When finished, mix and top with yogurt, fruit, or maple syrup for a natural sweet topping!


My favorite breakfast 🙂

Almond Crunch Granola

This is my favourite granola recipe yet!.. Almond butter was the perfect ingredient to make crunchy chunks 🙂 So tasty in yogurt or to nibble on its own!

Mix in a bowl:

2 cups large flake oats
1/3 cup almond butter, softened
1/4 cup honey
2 tbsp pure maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tbsp coconut oil, melted
1/3 cup natural almonds
Preheat oven to bake at 375F. Mix all ingredients in a bowl. Place mixture on a baking sheet lined with parchment paper. Cook for ~25 minutes (until browning) and stir occasionally.

Maple Pecan Cinnamon Granola


Combine in a bowl:

3 cups oats
1/3 cup coconut oil, microwave for 10 seconds to make liquid
1/4 cup maple syrup
1/3 cup honey
1 1/2 tsp cinnamon
1 tsp vanilla
1/3 cup pecans, crushed

1. Preheat oven to 375F
2. Combine all ingredients and mix. Ensure that you microwave the coconut oil for at least 10 seconds to make into a liquid.
3. Line a baking sheet with parchment paper and pour the granola on the parchment paper.
4. Bake in the oven at 375F for ~25 minutes. Mix it around every 7 minutes with a spatula to get even browning.
5. When finished, allow to cool for 10 minutes untouched and it will form into crunchy chunks! 🙂
Enjoy on its own, topped on yogurt, in your cereal, however you prefer!

Curry Cauliflower “Rice” Stir Fry


What you will need:

1 head cauliflower, finely minced into “rice”
2 large carrots, chopped
1 red bell pepper, chopped
1 1/2 cups broccoli, chopped
1 cup mushrooms, chopped
1 small red onion, chopped
1 tsp ground sea salt
1 tsp ground pepper
1.5 tbsp curry powder
1 clove garlic, crushed

Optional: 2 boneless & skinless chicken breasts, cooked & chopped


1. Mince up the head of cauliflower into small rice-like bits.

2. Put 1 tbsp olive oil into a skillet, add in the minced cauliflower.

3. While this is cooking, sauté your vegetables in a separate skillet in 1 tbsp coconut oil with 1 clove crushed garlic.

4. Add pepper, salt, and curry powder to the cauliflower skillet while cooking.

5. Sauté the cauliflower and vegetables until tender (~15 minutes until done).

6. When finished, top your cauliflower rice with the stir-fried vegetables and voila! Enjoy!

Chocolate Mint Froyo


I’ve been spending a bit too much of my time this summer at Yogen Fruz, Chil, Kiwi Kraze…..and every frozen yogurt place I can find. So I thought I should learn to make my own.

In a Blender combine:
2 ripe bananas
1 tsp vanilla
4 minced mint leaves
2 tbsp cocoa powder
1 tbsp almond butter
1/2 cup yogurt (I used 0% vanilla BUT if I would’ve had greek yogurt at home I definitely would’ve used that instead)
2 tsp agave (or sweetener of choice)

Once you have blended all the ingredients you can add dark chocolate chips if you’d like. Store in the freezer and eat when frozen!

I would say this serves 2 people….depending on how hungry you are 😉


Crunchy PB & C Bites



1 cup almond meal
1/2 cup natural peanut butter
1 tbsp honey
1 tbsp coconut sugar
Dark chocolate (>70% cocoa mass)

1. Blend together almond meal, peanut butter, honey and coconut sugar.
2. Put this crumb base into small cups. Bake at 350F for ~16 minutes (when browning).
3. While these are cooling, melt dark chocolate and then drizzle it on top.
4. Enjoy 🙂

Quinoa Rainbow Salad


What you will need (Serves 4):
1/2 cup quinoa, uncooked
3/4 cup canned chickpeas, rinsed and drained
1/4 cup red pepper, chopped
1/4 cup yellow pepper, chopped
1/4 cup red onion, chopped
1/4 cup cilantro, finely chopped
1/4 cup tomato, chopped
1/4 cup crumbled feta cheese
1 tbsp olive oil
3 tsp lemon juice
2 tsp lime juice
1 tsp honey
Pinch ground sea salt & ground black pepper

1. Cook 1/2 cup quinoa (with 1 cup water) — directions are on package of quinoa you buy
2. Let cooked quinoa chill in the refrigerator
3. When quinoa is chilled, combine with all other ingredients in a bowl.
4. Eat chilled — add nuts as desired when ready to eat. I added walnuts.
5. and ENJOY! This is a perfect side to a dinner meal 🙂

Nutrients per serving:
Calories: 190 kcal/serving
Protein: 7.3g/serving
Carbohydrate: 25.5g/serving
Fat: 7g/serving
Sugar: 3.7g/serving

Quinoa is one of few COMPLETE plant-based proteins. Therefore, it provides you with all the 9 essential amino acids like an animal food source would (e.g. chicken).