Archive of ‘Breakfast’ category

Earth Day Green Smoothie

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green smootie]

Happy Earth Day!

I love a good green smoothie and this is a great go-to recipe for anyone wanting to try one – without being too afraid of the ‘green monster.’

Green smoothies are loaded with leafy greens that are rich in antioxidants and nutrients. Seeing as how it’s earth day, I thought I would share a ‘green’ recipe thats good for your right from mother nature. 

You can experiment with different types of greens including a mix of spinach, kale, swiss chard and even baby bok choy. I buy a pre-packed mix of all of the above greens so I can just grab a handful and go. Other times I’ll use all spinach or a mix of spinach and kale. You can also add in protein powder or other greens. 

The addition of banana sweetens the smoothie naturally without taking away from the nutrition. You only need half a banana to give it that smooth, thick texture and enough sweetness. You really do not taste any of the greens, even when using kale or swiss chard. They have a very mild taste and the banana hides it even more.

So go ahead and ‘indulge’ in a beautifully green and healthy smoothie – They’re great for breakfast, a snack or even post-workout recovery smoothie when you add some protein powder (I like to use a vegan plant based protein because it has no milk ingredients)

Check out my other smoothie recipes, cool as a cucumber and summer citrus smoothie.

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Earth Day Green Smoothie
A powerhouse smoothie filled with leafy greens to give you energy
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Ingredients
  1. Large handful of leafy greens including Swiss Chard, Kale and Spinach
  2. 1/2 green tipped banana
  3. Hunk of cucumber with peel on
  4. Handful of ice cubes
  5. 1/4 cup almond milk
  6. Splash of water
Instructions
  1. In a high speed blender ( I have a KitchenAid ) add all the ingredients beginning with the ice cubes and liquids then the cucumber, greens and banana.
  2. Blend until frothy and smooth. If you're experiencing trouble (won't blend well) add more liquid like water or almond milk. If you need to, stop the blender completely and mix with long spoon before turning on again.
b a k e a h o l i c http://www.bakeaholic.ca/
 

Whole Wheat Blueberry Muffins (oil/butter free)

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Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer. 

Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??

Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour. 

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Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions? 

Whole Wheat Blueberry Muffins
Yields 12
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Ingredients
  1. 1 cup pastry flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 cup sugar
  6. 2 eggs
  7. 3/4 cup almond milk
  8. 1/4 cup applesauce
  9. 1/4 cup honey or agave syrup
  10. 1 cup blueberries (fresh or frozen)
  11. rolled oats (optional)
  12. coconut sugar (for sprinkling)
Instructions
  1. Preheat oven to 350
  2. In large bowl whisk together the flour, baking powder, baking soda and sugar.
  3. In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
  4. Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
  5. Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
  6. Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
b a k e a h o l i c http://www.bakeaholic.ca/

Overnight Oats: Breakfast Ready in Less Than a Minute

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.caAs it gets warmer I’m less inclined to want a bowl of warm oats for breakfast – except for those dreary rainy spring mornings which we seemed to have a lot of last week. 

During the week it’s hard to wake up early enough to make a healthy breakfast, or even to make a quick green smoothie before leaving for work (maybe I need to set the alarm a little earlier.. or stop hitting the ‘snooze’ button). 

Over spring break It was nice to be able to wake up every morning with enough time to make a healthy, hearty and filling breakfast like Wheat-Free Dairy-Free Sugar-Free Waffles, Spring Eggs and Hash , Wheat-Free Crepes, or Lemon Blueberry Scones. Breakfast and Dinner are the two main meals I usually make, whereas lunch is leftovers or a salad or even a smoothie if I can. Nothing special. 

What is your favourite meal of the day to make? Breakfast? Lunch? Dinner? Snacks?? (I like snacks)

I shared a recipe for Overnight Oats in a Jar on Vancity Buzz a little while ago and thought I’d make another. This time I used Almond milk, rolled oats and chia seeds topped with warmed raspberries and a spoonful of almond butter. It’s the perfect combination of warm/cold for those spring mornings. The chia seeds and rolled oats keep you full all morning long. Did you know that the Chia Seeds absorb the liquid from the almond milk, and even expand in your stomach to keep you full longer? Talk about a superfood. They’re packed with protein too. 

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.ca

Ever since I found (and bought) Weck Jars from Crate&Barrel I had been wanting to make something in them – and they work perfectly for Overnight Oats. I love the size of the jars, and the lids are awesome. 

Here’s how to make Overnight Oats and have breakfast ready in Less than a Minute!! Talk about time saver – and it’s delicious and healthy

Overnight Oats
Make breakfast the night before for a healthy and quick breakfast in the morning with overnight oats with lots of different topping options.
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Ingredients
  1. 1/2 cup rolled oats (not quick, if you use quick I would reduce liquid amount)
  2. 1 Tbs. Chia Seeds
  3. Enough almond milk/milk alternative to cover the oats
  4. Berries or fruit of choice (banana, apple, pear, blackberries, blueberries, strawberry)
  5. Tablespoon Nut Butter (almond, peanut butter, sunbutter)
  6. Other options: Granola, Seeds, Dried Fruit
Instructions
  1. In a jar (best to use) or tupperware add the 1/2 cup of rolled oats and sprinkle with chia seeds. Pour enough Almond milk over top to cover the oats. Place in fridge overnight to set - the chia seeds will absorb the liquid and create a gel-like substance, almost like a yogurt.
  2. In the morning remove from fridge and top with berries (I microwaved frozen raspberries) and a spoonful of nut butter. Sprinkle with additional toppings if you desire. Enjoy!
b a k e a h o l i c http://www.bakeaholic.ca/
 

 

 

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