Archive of ‘Breakfast’ category

Quinoa Waffles (Wheat & Sugar Free)

quinoa waffles // bakeaholic

Happy Monday! 

This past weekend I got to watch two of my friends compete in a Triathlon – I even woke up at 5 am to go. I consider that full commitment seeing as how I don’t even wake up that early for work (thankfully). It turned out to be a great morning for the event, it was sunny and warm with few clouds in the sky – perfect for the runners/bikers after their indoor swimming and for the spectators watching.

After the triathlon we got home about 1:00 and I felt like I could either fall asleep or begin doing something since I was surprised I was still standing after the 5 am wakeup. Then I realized that if the athletes could wake up and do 24 laps in the pool plus a 25 K bike ride followed by a 5k run, I could probably muster up the energy to stay awake.

So I did – and I decided it would be the best time to continue with the ‘spring cleaning’ around the house. I continued into the kitchen, sweeping through the cupboards and drawers and getting rid of anything and everything I did not absolutely need/use. I had so many doubles of everything, things I’ve never even used, things I thought I would need but don’t etc. It felt great to get rid of it all – and our cupboards have never looked so clean and organized. I’ve already brought about 3 big loads to the thrift store this past month (including other clothes/household items) and now I have one more to go. I bring it to the hospice thrift store so I know the money they make goes back to a good cause. 

After cleaning up I had a rest on the couch almost falling asleep, but not. Then at around 5:30 I felt like I had better go do something active after watching everyone compete and feeling like jumping in at the race too. I did a 25 minute run followed by a 15 minute walk for a roughly 5K route. I just downloaded the APP – Map My Run that I’m excited to use and plan runs around the neighbourhood. I’ve run around here before obviously, but I’ve never tracked it. It’s fun to see where you’ve been and how long it was. My neighbour and I have also recently made good use of the infrared sauna in our clubhouse after our workouts – the best. 

quinoa waffles // bakeaholic

After the triathlon we went out for brunch so the athletes could refuel. If you’re into brunch, or big breakfasts, I suggest making your own waffles at home including these wheat-free, sugar-free Quinoa Flour Waffles that I had seen online. They’re light, fluffy and crispy and you can easily double the recipe for larger crowds. They would be a great re-fuel breakfast, or a breakfast to get your up and on the go for the day.

quinoa waffles // bakeaholic

Quinoa Waffles
Yields 4
Crispy, light quinoa waffles that are sugar free, wheat free and delicious. Top with fresh fruit.
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  1. 1 cup Quinoa Flour (I used GoGo Quinoa Flour)
  2. pinch of cinnamon
  3. pinch of nutmeg
  4. 3/4 tablespoon baking powder
  5. 1 ripe bananas mashed
  6. 2 egg whites, lightly beaten
  7. 1/2 tablespoon vanilla extract
  8. 1 cup unsweetened vanilla almond milk
  1. Preheat waffle iron and spray with coconut oil/nonstick cooking spray.
  2. In a large bowl, whisk together quinoa flour, cinnamon, nutmeg, and baking powder; set aside.
  3. In a separate large bowl, combine banana, egg whites, vanilla extract, and almond milk and beat until well combined.
  4. Mix in dry ingredients until well combined with handheld beater/blender or whisk by hand.
  5. Spoon 1/4 cup of the batter into waffle iron and cook about 3-4 minutes (depending on your waffle maker) waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipes makes about 4-6 waffles - can easily be doubled for a larger crowd.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
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Earth Day Green Smoothie


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.

green hbhbh

Earth Day Green Smoothie
A powerhouse smoothie filled with leafy greens to give you energy
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  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
  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.
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Whole Wheat Blueberry Muffins (oil/butter free)

blueberry muffinsblue

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. 


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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  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)
  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.
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