Happy Summer Everyone! Chocolate is one of my guilty pleasures…but I mean how could it not be? I especially LOVE cacao. Cacao is the RAW and unprocessed form of chocolate (cocoa). It has tons of healthy antioxidants called flavanoids. These antioxidants … Continue reading
Category Archives: Breakfast
Nutrient Packed Oatmeal
Hi there lovelies!
So I know…I’ve been MIA for a little while now, and I’m sorry. There’s been tons of exciting stuff going on, and very little spare time to update my blog and share deliciously amazing recipes with all of you. You may be asking, “what’s all of this exciting stuff you’re talking about?” Well, we’re in the process of submitting the final manuscript for our cookbook, to be released Spring 2016 by Random House (Yahooo!!!), and needless to say, it’s taken up every spare moment of my life for quite some time. Not to mention also running Kelly’s Bake Shoppe day in day out…
Well I’m back at it, and better than ever. To re-launch my blog, I’d love to share my delicious nutrient packed oatmeal recipe that puts me into superwoman speed when I need to get a ton of stuff done! It nourishes and fuels me for the day ahead. I find that whenever I have this for breakfast, I’m completely satisfied without any snack cravings until lunch, if not longer.
I’ve been making this oatmeal for quite some time now, and recently tried it out on my family while skiing in Whistler, and they loved it!
It’s loaded with chia seeds, flax seeds, hemp seeds, almond butter, fresh fruit, and of course rolled oats (steel cut oats work well too).
Here it is….
2 cups filtered water
1 cups rolled oats
½ teaspoon sea salt
¼ cup coconut oil
1 teaspoon cinnamon
2 teaspoons chia seeds
2 teaspoons hemp seeds
2 teaspoons flax seeds
2 tablespoons raw pumpkin seeds
4 tablespoons sweetener of your choice (maple syrup is best!)
2 cups Fresh fruit, sliced and diced (apples, strawberries, bananas work well)
2 heaping tablespoons almond butter
1 cup non-dairy milk (almond, hemp, soy, cashew, rice)
- Boil water in a small to medium sized saucepan. Add the salt and rolled oats.
- Reduce heat to medium, and cook oats, uncovered for 5-7 minutes.
- In the meantime, combine the cinnamon, chia seeds, hemp seeds, flax seeds, pumpkin seeds in a small bowl.
- Then, add the coconut oil to the oatmeal, and stir to combine.
- Once the oats have finished cooking, remove from heat and set aside.
- Portion the oatmeal two serving bowls, and top with the fresh fruit, then the seed mixture, then almond butter.
- Finish with maple syrup (or another natural sweetener) and non-dairy milk.
- Serve immediately.
I hope you keep this recipe in your back pocket, and share it with all of your friends and family
Itsy Bitsy Bikini Juice
With Bikini Season in full swing I thought I’d let you in on a little secret juice that will help you looking and feeling gorgeous and radiant all year long, and also help you fit into your favourite Itsy Bitsy Bikini! This juice is loaded with detoxifying fruits and vegetables and was actually one of our first juices that we served at Kindfood way back in 2010 (now known as Lettuce Love Café).
With the Grapefruit and Lemon as the detoxifying powerhouses in this juice, your body will become increasingly alkaline (alkaline is healthy, acidic is cancer causing), and help to flush out any toxins left in your system. Grapefruit aids in weight loss, making you have a flatter stomach! (who doesn’t want that!) This juice is best consumed first thing in the morning as this is your body’s primary time for elimination and you’ll see the best results.
Try it out tomorrow morning for breakfast, you’ll feel like a million bucks! You can also double the recipe and have it as a mid morning snack. Just remember to keep it refrigerated, because as soon as it’s made it slowly starts losing its nutritional value. So Drink Up!
Itsy Bitsy Bikini Juice!
2 Handfuls Green Kale
1 Handful Mint Leaves
3 Red Grapefruits (Peeled)
2 Lemons (Peeled)
2 Red Apple
Put all ingredients in Juicer (I use “Breville”) in order listed above.
Serve immediately for best results.
Now get out there and strut your stuff!
Blueberry Almond Protein Muffins
So the other week I was messing around in my kitchen and was in the mood to bake…muffins in particular, with the hopes of having leftovers in our freezer for tasty snacks throughout the week (which would probably be devoured by Michael in a day…but heck, I had good intentions). So muffin baking I began… and after three attempts, my Blueberry Almond Protein Muffins were born.
They’re a blend of Almond, Sorghum, and Coconut Flour which are all tremendously high in protein and fibre, meaning that they’ll keep you feeling fuller longer. These muffins are a great morning or afternoon snack or any great addition to your lunch or breakfast routine! And…the best part about them is that they’re 100% Gluten Free and Vegan (of course, would you expect anything less?)
Enough chatting…Introducing….My Blueberry Almond Protein Muffins! .
Here’s what you’ll need!
1 C Almond Flour
½ C Sorghum Flour
½ C tapioca Starch/Arrowroot Starch (either one will work)
¼ C Coconut flour
1 C Sucanat
2 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum
½ tsp sea salt
1 tsp cinnamon
¼ tsp nutmeg
½ C Coconut Oil, Melted
3 Tbsp Flax Meal, with 9 Tbsp of Water (mix in a small bowl and set aside)
½ C Almond Milk (Unsweetened Original)
2 tsp Pure Vanilla
2 C Frozen Organic Wild Blueberries
Preheat the Oven to 350F
Line a muffin tin with liners.
In a large mixing bowl whisk together all of the dry ingredients.
Add the coconut oil, flax and water, almond milk, vanilla, and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry, and almost looks like a stiffer cake batter or cookie dough like consistency. If the coconut flour is drying out the batter, add another 1-2 tablespoons of almond milk.
Stir in the blueberries by hand with a rubber spatula.
Using a medium size ice cream scoop, dollop the batter into the muffin liners so they’re just past the top of the liner.
Bake for 22-25 minutes in the centre of the oven, until golden brown. Use a sharp knife to test their ‘doneness’. If the knife comes out clean, they’re done!
Makes 12 Muffins
Lots of Love,
Green Goddess Superfood Smoothie!
I’ve been looking at spicing up my regular green smoothie/ green juice routine lately, and I think I’ve nailed a pretty good one! This smoothie has so many delicious components and will wake you up first thing in the morning … Continue reading
Overnight Gluten-Free Vegan Oats in a Jar
It seems like Oats in a Jar are the newest trend with food recently. Well I’m all for it! They’re very nourishing, and simple to make. All you need is a few ingredients that you probably already have in your pantry and fridge.
The best thing about having oats for breakfast is that they’re super high in fibre, which means you’ll stay fuller longer! They slowly release energy into your system, therefore making them a great satisfying way to start your day! One cup of oats provides 6 g of protein and 4 g of fibre. Among all grains, oats have the highest proportion of soluble fibre. This gel-like fibre travels through your intestinal tract and helps to trap substances associated with high blood cholesterol. Studies show that people with high blood cholesterol who eat just 3 g of soluble fibre per day can reduce their total cholesterol by 8% to 23%. Crazy eh?
Here’s what you’ll need for your homemade Oats in a Jar!
12-16 oz Mason Jar (or jar with a sealable lid)
1 Cup Almond Milk (unsweetened vanilla, Blue Diamond Brand)
½ Cup Gluten Free Oats (Bob’s Red Mill is the BEST)
¼ Cacao Nibs (RAW)
1 Tbsp Cacao Powder (RAW)
2 tbsp Coconut Sugar (or sucanat or agave)
½ Mashed Banana
- Put all ingredients in a mason jar, screw on the lid
- Shake until all ingredients are combined
- Refrigerate overnight
- Add more milk if necessary 🙂
- Enjoy your delicious breakfast!
Super Delicious Homemade Gluten Free Vegan Granola!
Have you been looking for a delicious and satisfying snack? Well you’re not alone! I’ve been getting SO many questions recently from a wide variety of people, some which include….Mom’s wanting an easy after school snack for their kids, women wanting a satisfying office snack, and our customers at Kelly’s Bake Shoppe and Lettuce Love Cafe looking for an after workout pick-me up! Well…I think I’ve found what you’ve been looking for. My Homemade Granola is loaded with tons of protein, fibre, antioxidants, and micronutrients…and the best part is that you’ll stay satisfied for a long time! It’s also 100% Gluten Free and Vegan!
I’m so excited to share this amazing recipe with all of you! I can’t say enough how much I LOVE this granola!
I’ve made this granola now three times and it’s turned out absolutely delicious every single time. It’s a very simple, and straightforward recipe, and you can also make a big enough batch and keep it in an airtight container for up to a month. Ours usually only lasts a few days though…Michael eats it as his late night snack!
Here’s what you’ll need!
1 ½ C Gluten Free Oats
½ C Raw Brazil Nuts, coarsely chopped
1/4 C Raw Organic Cacao Nibs
½ c Raw Shelled Sunflower Seeds
1/2 C Raw Pumpkin Seeds
½ c Raw Almonds, chopped
2 tsp Ground Cinnamon
1 tsp Himalayan Sea Salt
4 tbsp RAW Coconut oil
3/4 C Maple Syrup
¼ C Brown Rice Syrup
2 tbsp Filtered Water
1 tbsp REAL Vanilla
¼ C Dates (finely chopped)
¼ C Dried Goji Berries (or dried cranberries)
¼ C Thompson Raisins
**PLEASE NOTE: To make this recipe nut free, remove the nuts from the recipe, and double the sunflower seeds, and pumpkin seeds in the recipe, I make mine nut free when I want to take it to Kelly’s Bake Shoppe…because we’re nut free!
Preheat the oven to 300F. Line a large, heavy baking sheet with parchment paper
Mix the oats, brazil nuts, Cacao Nibs, sunflower seeds, pumpkin seeds, almonds, cinnamon, and sea salt in a bowl and set aside.
Heat the coconut oil, in a small saucepan over low heat. Add the maple syrup and brown rice syrup, water and vanilla and heat until combined.
Pour the mixture over the dry mixture, and mix with a wooden spoon. Pour the mixture on the prepared baking sheet and make sure it’s evenly distributed.
Bake the granola for about 40 minutes, or until it’s golden brown and decent sized clusters begin to form. As it bakes, stir it every 15 minutes or so, to make sure it doesn’t burn.
Add the dried fruit to the baking granola, and bake for another 10-15 minutes. Don’t worry if it looks a bit wet in the oven, the granola will become crunchy when cool.
This granola is very shelf stable and can be kept in the cupboard in an airtight container for 2-4 weeks. Ours only lasts a couple of days! I like to pour some delicious coconut, or almond milk over mine, and have it for breakfast in the morning (as well as my famous green smoothie of course)!
You can find Erinn on:
www.kellysxo.com 401 Brant Street, Burlington, ON Canada
www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada
Green Apple & Cinnamon Oatmeal
I’m all about breakfast! It’s my absolute favourite time of day, and the time of day when I actually take the time to nourish myself properly (life can get a little hectic sometimes, and nutrition sadly goes by the way side).
Here’s a great easy oatmeal recipe that spices up the traditional morning oatmeal. It’s super easy…so I don’t want to hear any excuses that you didn’t have time to make it! This oatmeal will keep you full for a few hours too because of all of the amazing fibre in the Oats themselves. Fibre helps to slow down the digestion process, and keeps you feeling fuller longer. Which is great if you’re trying to shed a few Holiday pounds!
Green Apple & Cinnamon Oatmeal!
3 Cups Filtered Water (NOT TAP WATER…I’ll write another blog on why…stay tuned)
1 1/2 Cups GF Rolled Oats
1/2 tsp of Himalayan Sea Salt
Bring water to a boil. Add oats. Set temperature on medium heat. Stirring occasionally, until all water is absorbed, about 10 minutes.
While you’re waiting for the oats to cook you can get your delicious topping together. Mix all of these ingredients together 🙂
1/2 C Pumpkin Seeds
1/2 C Diced Green Apple
1/2 C Raisins
1/2 C Pecans
2 tsp Cinnamon
1/2 tsp Nutmeg
Once the oatmeal is done cooking, put about 1 cup of the cooked oats in your serving bowls, top with your delicious mixture, and top with coconut milk or almond milk, and maple syrup.
Enjoy, and remember to take care of yourself. If you don’t no one else will.
With Warmth, Love, and Kindness
Well, I don’t know about you but I love FALL! I know I know…I’ve already told you that! But what the heck?! The other day Michael and I went out for a hike at one of our favourite places, Sulphur … Continue reading
Vegan Pumpkin Pie Oatmeal!
I love fall!! I’m addicted to sweet potato, pumpkin, carrots, cinnamon, nutmeg, the changing colours of leaves, and the crisp smell of bon fires. It’s my absolute favourite time of year, and as Michael will tell you, I’m a bit of a fall addict. I love going to pumpkin patches, going out for apple cider, and making delicious baked goods and comfort food at home.
I was in the mood for a delicious hearty breakfast the other day, so I thought why not pumpkin oatmeal? I started playing around with some ingredients and created an awesome recipe! I know the idea of pumpkin might sound a little scary to some of you, but TRUST me it’s delicious!!! Even Michael was a little skeptical but after he tried it, he was in love (with the oatmeal that is…haha!). It has such an earthy, creamy, and sweet flavour you really can’t resist it! I’m just as addicted to this oatmeal as my RAW Chocolate Pudding!
This oatmeal also has some great health benefits!! Oats are high in fibre, protein, and help to regulate blood sugar levels. They also help to keep you feel fuller longer and lower your cholesterol! Pumpkin is also very nutritious food. It’s high in beta-carotene, a natural antioxidant, and a great vitamin for making your skin glow 🙂 Vegetables high in beta-carotene also act as a natural sunscreen, and allow your body to absorb vitamin D from the healthy UV rays from the Sun!!
Here’s the recipe! It would be amazing as Thanksgiving Sunday Breakfast for the Family!! I think this is what we’ll be having at Kelly’s Bake Shoppe for breakfast this weekend!!
1 ½ cup Gluten Free Rolled Oats (Bob’s Red Mill)
1 Cup of Pumpkin Puree (Farmer’s Market)
1 Cup Organic Coconut Milk + 1 ½ cup FILTERED water
1 tablespoon Organic Vanilla (Simply Organic)
1 tsp Cinnamon
1 tsp Nutmeg
1/8 tsp Sea Salt
1/4 cup Maple Syrup
Mix all ingredients, except for oats into a saucepan. Bring to a boil. Add oats and let simmer uncovered for about 10-13 minutes, stirring occasionally.
MAKES 3 servings.
The finished product will be deliciously creamy!! ENJOY!
Feel free to top it with your favourite dairy free milk, extra cinnamon, or some more maple syrup or coconut sugar for an extra sweet fix!
I promise you will LOVE this recipe!!
You can find Erinn on:
www.kellysxo.com 401 Brant Street, Burlington, ON Canada
www.kindfood.com 399 John Street, Burlington, ON Canada