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Breakfast, Muffins, Wheat Free

Banana Oat Muffins {Wheat-Free}

July 24, 2014

banana oat muffins


This week I shared a recipe for my favourite Banana Oat Muffins over at Vancity Buzz. I like to refer to them as “Overnight Oats” in Muffin Form. The key to making them moist is soaking the rolled oats in yogurt and almond milk before adding them to the rest of the ingredients. And – they’re wheat-free, because you make them with homemade oat-flour. So easy!

You can find the recipe here.

Berries, Breakfast

2-Ingredient Raspberry Chia Jam

June 10, 2014

chia jamScreen Shot 2014-06-10 at 11.08.52 AM One of the things I missed most about having a wheat-allergy was toast. Every morning when I was younger revolved around bread – I remember my Dad making cinnamon sugar toast (hello butter, brown sugar and cinnamon) Clearly I don’t eat that delicious (yet unhealthy) breakfast item anymore. Breakfast is always served with a slice of toast or, several slices. When I learned about my wheat-allergy a couple years ago I really just gave up on bread for the most part. It was only recently that I actually began making/buying wheat-free bread options. Though I don’t have toast on a regular everyday basis, once in a while I feel like good ol’ PB+J on toast. 

I bought a loaf of wheat-free bread from Choices market that has been in the freezer (most gluten/wheat free breads are frozen to keep longer) for a couple months. I’ve slowly been eating away at it. Usually gluten/wheat-free breads are slightly smaller in size than regular loaves, but they’re also more dense so it makes up for its size. I bought O’Doughs Flax Loaf, a gluten/wheat-free company and I really love the texture of the bread. 

I love any sort of nut butter on toast – peanut butter and almond butter are my go-to, though Ive also tried sunflower seed butter too (sun butter). Of course you have to add a jam on top.

When Adam and I first moved in he made me toast one morning and put the jam on FIRST then put the Peanut Butter on TOP. It was a big gooey mess. I was perplexed at how someone didn’t know the correct order of events when making toast – the Peanut Butter goes on first and then the jam! He was a very finicky eater growing up (pasta with no sauce type of kid… lets say a LOT has changed since we began dating) So, I had to show him the ways of how to properly put together a peanut butter and jam slice of toast, including not to skimp on either the PB or J. 

I have to laugh every time I see this image on Instagram:


The best thing about this 2-Ingredient Raspberry Chia See Jam is you will never have to run out of jam – I promise. I always keep at least 3 bags of frozen raspberries in the freezer (along with frozen blueberries or mixed berries). It’s the same reason I love drinking Almond Milk instead of regular milk – you will always have another one handy because they don’t need to be refrigerated (until opened). 

chia jame

The jam is quick, healthy and refined sugar free. Raspberries are also an amazing little powerhouse filled with antioxidants and vitamins, along with being low calorie and low sugar. Swapping out store-bought jam for this homemade option means a healthier breakfast. Spread it on toast, or waffles, pancakes, crepes etc.  

Seriously, you need to make this ‘recipe’ – I hesitate to call it a recipe seeing as how it is so easy, and only 2-ingredients.

Raspberry Chia Seed Jam
A quick and healthy jam to spread on all your breakfast items.
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  1. 1 cup frozen raspberries
  2. 1 Tbs. chia seeds
  1. Add frozen raspberries to microwave proof bowl, heat for 1-2 minutes until warmed and berries easily pop when stirred.
  2. Stir in the chia seeds and let sit for 5 minutes. Spoon onto toast!
  3. Another way to cook (for larger amount as well): over medium pot, heat until berries are warmed and cook down. Stir in chai seeds and cook another couple of minutes. Remove from heat, bring to room temperature, then store in fridge to thicken.
  1. Keep in fridge for 2-3 days.
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Breakfast, Clean Eats, Dairy-Free, Recipe, Waffles, Wheat Free

Perfect Protein Waffles

May 19, 2014


protein pancakesLong weekends are made for things like cleaning the house, lounging in the sun, getting caught up on reading your book and making delicious breakfasts. 

I pretty much stayed around the house all weekend – friday night was a gym session with my friend followed by a sauna. We were in the sauna when a bunch of teen girls came into the clubhouse and began blasting music in the yoga room. We both felt old because we wanted to tell them to ‘turn it down’ – because technically they weren’t allowed in by themselves anyways (under 18 have to be accompanied by an adult) and they were being super loud and annoying while we were trying to relax in our sauna. Of course, we did tell them and they laughed and were embarrassed and left.

Yup – feeling old when I’m telling you girls to stop having fun haha. Hey – after a full week of work and a friday of the long weekend I want to relax and lounge in my sauna after a workout in peace and quiet. I pay my strata fees (ok – Adam does) and deserve to enjoy the amenities without the pre-teen fanatics. Less than a month until my birthday – when I guess I’ll officially be in my ‘late’ 20s. Does that start at 26? Or can I still pretend I’m 25? maybe 24? Oh well – at least I’ll always be younger than Adam, right? ;)

Saturday was spent running errands searching for things at the thrift store for Adam and I’s upcoming engagement photo shoot (this weekend!) and enjoying the sun. I made a yummy salmon dinner (you might have seen it on my Instagram)

Sunday was a day of cleaning (continued from saturday) – the laundry, both cars (inside & out!) and most of the house is now quite clean. Lainey and I even went on two walks (morning and night) and I did a Jillian Michaels workout. Whenever I’m working out at home Lainey takes that as a “come play” sign and jumps all over me while I’m on my yoga mat – not so easy doing walking planks with a small dog running around underneath you.

The weather forecast kept calling for rain but it was clear skies and sun all weekend long. Even my weather app said it was ‘currently raining’ as we were out walking in the glorious sun. That’s the only time it’s good when the weatherman gets it wrong. 

Today is a holiday – Victoria Day. I’m hoping the rain will stay away so Adam’s sister and our niece can come over to go to the beach for the day.

protein waffles

I also perfected the protein waffle. (^^^ perfect)

I hadn’t made a protein waffle in a while, I was too busy enjoying the 3-ingredient Vegan Pancakes I discovered. However, waffles are back in a major way. I’ve made protein waffles before with the regular ingredients: egg, banana and protein powder. I sort of became obsessed with them last summer – they make a delicious post-workout breakfast in the morning.

However, I wanted something a little sturdier and textured like a yeasted-belgian waffle (something I haven’t had in a long time). I found protein waffles were a little soft and mushy – though still delicious. But this version is denser and can hold up to the fruit topping or nut butter I smother it in. They’re sturdy – you could even top it with an egg for a savoury breakfast option.

They’re easy, packed with protein and keep well in the fridge. Just heat up in the microwave the next morning for a quick breakfast, or you could even pop them in the toaster! for a crunchy and crisp waffle. Bonus – they’re wheat free, sugar free, gluten free and dairy free.

protein waffles bakeaholic

Perfect Protein Waffles
Yields 4
A dense, belgian-like protein waffle that is still crisp on the outside and soft in the middle.
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  1. 1 scoop protein powder of your choice (I use a vegan plant based protein)
  2. 1 small/medium banana (ripe, but not overly ripe - a little green on the tips)
  3. 2 eggs
  4. 1/4 cup almond milk
  5. 2/3 cup oats, pulsed into oat flour
  6. 1/4 cup almond meal / almond flour (either works)
  7. dash of cinnamon
  1. Pre-heat waffle iron to medium heat
  2. Add all ingredients to medium-sized bowl, using hand-held blender beat until fully incorporated. If it is too thick add a splash more of the almond milk (or, more oats if too runny). Should be the consistency of regular waffle batter.
  3. Use 1/3 cup scoop to add to waffle iron - bake per your waffle iron instructions, I did it about 3 minutes on medium heat.
  4. Serve with fresh fruit, or warm fruit compote (frozen berries microwaved for 1 minute), or nut butter of your choice.
  1. Once cooled, refrigerate leftovers. Re-heat in microwave or toaster.
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