This weekend is Mother’s day – which means you need to show your mom some love, and that might mean taking over the kitchen for the morning. Wake mom up with the smell of a delicious breakfast or brunch. I’ve gathered lots of my recipes that are great for a special occasion, including vegan, wheat-free and dairy-free options for all moms needs.
1. Crepes – Delicious, fill with assorted fruit, and top with warm syrup / fruit (wheat-free, sugar-free, dairy-free)
2. Morning Glory Muffins – perfect for a brunch for mom.
3. Whole Wheat Blueberry Muffins
4. Sugar-Free Banana Nut Muffins
5. Overnight Oats – great to prepare the night before, so you can bring mom a healthy breakfast first thing in the morning (Vegan-Wheat Free)
6. Spring Eggs and Hash – a sunny, flower-like breakfast for mom to wake up to.
7. Lemon Lavender Blueberry Scones – Great for a breakfast with coffee or tea (wheat-free)
8. Vegan Carrot Cake – amazing, healthier for you and great for a crowd (vegan)
9. Lemon Poppy Seed Sticky Buns - less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast in bed for mom this weekend (dairy-free)
10. Quinoa Waffles - Thick, crisp waffles to make for a crowd (Wheat-Free)
11. Very Berry Smoothie + 3-Ingredient Vegan Pancakes – Make mom glow from the inside out
As 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.
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
Make breakfast the night before for a healthy and quick breakfast in the morning with overnight oats with lots of different topping options.
- 1/2 cup rolled oats (not quick, if you use quick I would reduce liquid amount)
- 1 Tbs. Chia Seeds
- Enough almond milk/milk alternative to cover the oats
- Berries or fruit of choice (banana, apple, pear, blackberries, blueberries, strawberry)
- Tablespoon Nut Butter (almond, peanut butter, sunbutter)
- Other options: Granola, Seeds, Dried Fruit
- 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.
- 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/
Valentine’s Day has always been about chocolate.
As we age Valentine’s Day progresses from an array of homemade cards in paper bag mailboxes, conversation and cinnamon hearts, hallmark cards and a single red rose with an off the shelf heart shaped box of chocolates. We were young and didn’t know the finer things in life such as Thomas Haas, Valrhona or Scharffen Berger.
As we grew up we realized the importance of the Valentine’s Day dinner date, and the dessert course. I remember the first time I was ‘single’ for Valentine’s day – I’m certain the amount of chocolate consumed doubled that year.
As I said before Adam and I have opted to dine in on Valentine’s Day, so the dessert has to be over the top decadent.
A year ago for our anniversary I wasn’t feeling great (somehow I am always sick for these things) at least I think it was last year? and I think it was for our anniversary? Anyway, Adam and I went to Milestones. I can’t remember if we actually ordered food or not, or just stuck to cocktails and dessert. I think the latter sounds more accurate. (I’m a fan of desserts).
They had these dessert shots on the menu so you could indulge with just a little teaser shot to curb your craving. We shared 3 different shots, all equally delicious. When I wanted to create Valentine’s Day recipes I thought about food couples (PB&J, graham crackers and marshmallows) and of course I couldn’t neglect my beloved peanut butter and chocolate.
After some inspiration for how best to marry the two flavours together I conjured up a Chocolate and Peanut Butter Torte shot. In fact, you can make it two ways.
The mini torte can be easily shared between two people, and the dessert torte shot is another fun way to indulge together.
Word to the wise, it is definitely rich, but not in a tooth-sickenly sweet way. Because there is no added sugar, it’s a more bittersweet chocolate and the combination is just thick, definitely the ganache aspect. My favourite part about any square (like Nanaimo bars) is the base layer. The chocolate crumb is my most favourite to eat. The ganache is a slightly thicker version of my raw chocolate mousse recipe.
I suggest sharing it bite-for-bite with someone this Valentine’s Day.
Give love a shot – and this torte.
Even better – it’s Raw, Vegan, Wheat-Free, Gluten-Free and Dairy-Free for all your Valentine’s happy stomach needs. Because, who wants to have an upset stomach on Valentine’s day?
Vegan Chocolate Ganache & PB Torte
An amazing, raw & vegan chocolate peanut butter torte done two ways. Easy to prepare, no sugar added, decadent and still borderline healthy ;) Share with someone you love this Valentine's Day.
(v) (wf) (gf) (df) (r)
- 1 c. Raw Walnuts
- 2 Tbsp. Dutch Processed Cocoa powder
- 1/2 Tbsp. Agave Syrup
- 1/2 cup Cashews, soaked overnight
- 2 Tbsp. Dutch Processed Cocoa Powder
- 1 Tbsp. Coconut Oil
- 2-3 Tbs. Water
- 3 Tbs. Smooth or Chunky natural peanut butter, warmed
- 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms.
- 2. In small glass, or ramekin lined with parchment, or mini quick-release pan, add chocolate base layer, smooth down with the backside of a small spoon. Drizzle peanut butter over top of the base evenly. Place in Fridge while preparing next layer.
- If making the dessert shots, press base layer in bottom and spoon in peanut butter - it doesn't have to be pretty. In fact a delicious mess is even better.
- 3. Clean food processor to get rid of any excess crumbs from the dough. Add the soaked cashews, cocoa powder and coconut oil. Process for 2 minutes, then scrape down the sides. Continue to process and add in the 2-3. Tbs of water until it forms a ganache/mousse. Add more/less water if needed until thick mousse-like ganache consistency.
- 4. Remove base from fridge and spoon chocolate mousse layer over top. Return to fridge to chill 2-3 hours before eating. Can prepare the night before.
- You can make this either in small glasses (I used water glasses) or in ramekin lined with parchment paper. If you have a small quick-release pan you can use that as well. The ingredients will make enough for a large tart, or 2-3 small individual cups/shots.
- You can make this a day or two in advance, just cover with plastic wrap until ready to eat.
Adapted from the fitchen
b a k e a h o l i c http://www.bakeaholic.ca/