Grain Free Cashew Waffles

Grain free waffles

Happy Sunday! OMG I actually have a recipe for you guys! 😉 I know I haven’t been posting many recipes lately. I have just been so busy with work and life. Tonight I just felt like having breakfast for dinner. Not just any old breakfast but my favourite gluten and grain free waffles. This recipe is the best! It is originally from one of my favourite authors and bloggers Danielle Walker from Against All Grain. If you have not seen or heard of her yet, check her out. 😉 These waffles are so filling with the cashews and eggs and I like to eat them with maple syrup and berries! Enjoy.

xx Malika

Cashew grain free waffles

 

Grain Free Cashew Waffles
Author: 
Recipe type: Breakfast
Cuisine: Grain Free
Serves: 2
 
Ingredients
  • 3 eggs
  • 1 cup raw cashews
  • ⅓ cup almond milk
  • 3 tbsp real maple syrup
  • 3 tbsp coconut oil, melted
  • pinch of sea salt
  • ¾ tsp baking soda
  • 3 tbsp coconut flour
Instructions
  1. Preheat your waffle iron.
  2. Combine all of the ingredients into your blender. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all blended.
  3. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill.
  4. Cook the waffles for about a minute or until your waffle iron beeps. If they release easily with a fork when you open the lid, they are done.
  5. Repeat until the batter has been used up.

Gluten free waffles

By | Apr 25th, 2016|Breakfast, Uncategorized|0 Comments

Fluffy Banana Pancakes with Black Current Syrup

Banana Pancakes

Happy Sunday! 🙂 Who’s getting excited for Christmas?! My 6 year old son is officially on holidays till the new year so I don’t plan on working that much. Weekends are my favourite and me and Preston just love making pancakes together. I usually try and eat gluten free but this past month has been hard and I have fallen off the wagon! Come January I will get back to me healthier ways. 😉 My body just feels better without gluten. Preston on the other hand can eat anything and so sometimes I give him a break from my crazy gluten free recipes and give him what he wants, big fluffy pancakes! These are actually sneakily healthy because I used whole wheat flour, quinoa flour and millet flour. I sweetened them with ripe bananas and everyone was happy with the outcome. Give these pancakes a whirl, I guarantee your kids will love them.

xx Malika

black current pancakes

Fluffy Banana Pancakes with Black Current Syrup
Author: 
Recipe type: Pancakes
Cuisine: Breakfast
Serves: 20
 
Ingredients
  • 1 cup whole wheat flour
  • ½ cup quinoa flour
  • ½ cup millet flour
  • 1 tbs baking powder
  • 1 pinch of sea salt
  • 4 organic eggs
  • 3 ripe bananas with brown spots
  • 1 cup of organic vanilla yogurt
  • 2 tsp vanilla extract
  • 1 cup of almond milk (or regular milk)
  • coconut oil for the pan
  • Optional: Black current maple syrup for topping
Instructions
  1. In a high speed blender mix all the wet ingredients together.
  2. In a large bowl mix all the dry ingredients together.
  3. Gently combine the two.
  4. In a non stick pan, heat over medium heat and grease with a bit of coconut oil.
  5. Ladle about ¼ cup of batter to make each pancake, pancakes should be cooked on each side for about 2 min. Once you see bubbles forming on the top, flip the pancake over it should be golden brown.
  6. Seve hot with syrup and desired toppings!

pancakes for days

By | Dec 20th, 2015|Breakfast, Uncategorized|0 Comments

Pumpkin Pie Smoothie

Pumpkin smoothie

Happy Halloween! I thought I should post something appropriate for halloween today….and guys you know I love anything pumpkin. 😉 I really like finding fast and filling breakfast ideas. This smoothie only takes 2 minutes to make! If you need something a little more filling you could add protein powder to your smoothie. It tasted just like pumpkin pie filling to me….yum. If you’re looking for some healthy swaps to your favourite halloween candy, try making these peanut butter cups or these chocolate pumpkin balls. What are your family traditions for Halloween? I like to carve pumpkins, decorate the house a bit and find a cool costume for my 6 year old son. I wish I had more friends that liked to throw adult halloween parties, cause I sure like dressing up too! Have a safe Halloween. 🙂

xx Malika

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vega, Gluten Free
Serves: 1
 
Ingredients
  • 1 ripe banana
  • 1 frozen banana
  • ½ cup almond milk
  • ½ cup pumpkin puree
  • ¼ tsp ground ginger
  • ½ tsp all spice
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • 2 tbs maple syrup
Instructions
  1. In a high speed blender combine all ingredients for 1-2 minutes.
  2. Serve immediately.
  3. Enjoy!

Vegan Pumpkin Smoothie

By | Oct 30th, 2015|Breakfast, Uncategorized|0 Comments

Grain Free Pumpkin Pancakes

Pumpkin pancakes gluten free

Happy Sunday. 🙂 Love, love love these pancakes! I have been having a hard time living without bread and so I came up with these pancakes as a substitute. I eat them for breakfast, lunch and dinner! They are full of protein from the eggs and they are grain free. They are delicious even if you can eat gluten. 😉 You can’t even taste the coconut flavour and the pumpkin is very subtle. I was over the moon when I finally found something to satisfy my “bread” craving! WooHoo. I am on day 11 of my new way of eating and it gets easier every day. Life is good!

xx Malika

Grain Free Pumpkin pancakes

Grain Free Pumpkin Pancakes
Author: 
Recipe type: Pancakes
Cuisine: Paleo, Grain Free
Serves: 2
 
Ingredients
  • ⅓ cup pumpkin puree
  • 1 tbs melted coconut oil
  • 3 organic eggs
  • 1 tbs honey
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • pinch of sea salt
  • ⅔ cup coconut flour
  • 3 tbsp almond milk
Instructions
  1. Mix all of the wet ingredients in one bowl and the dry ingredients in another. Then combine them together.
  2. In a nonstick pan heat your burner to medium, once it is hot laddle about ¼ cup of batter each time you make a pancake.
  3. Once the pancake starts to bubble a bit flip to over and cook the other side.
  4. Serve hot with maple syrup!

Pumpkin and coconut flour pancakes

By | Sep 13th, 2015|Breakfast, Uncategorized|3 Comments

PB&J Protein Smoothie

PB&J Smoothie

Happy Hump Day! 🙂 Have you heard of this great new company called Livwell?! They’re a small family owned company that make organic and GMO free protein powder. Livwell’s goal was to make a vegan protein powder with benefical superfoods that bring nourishment to the body and mind and taste great. They have 2 flavours of raw plant protein powder: raw cocao and wild vanilla bean. They both taste great, and contain: 17 grams protein per serving, 28% DV iron per serving, amazing amino acid profile, 6 grams of fibre per serving, 100% plant-based and is highly digestible. I love finding small companies that are doing it right and giving them my support. They were kind enough to send me a bunch of samples of their product and I am grateful.

We all loved a good peanut butter and jelly sandwich as a kid right?! Well this smoothie combo is kinda of like that….. 😉 The blueberries and vanilla make the smoothie taste kinda jammy and they peanut butter and banana make it thick and creamy. A winning combination in my books. Try it for yourself!

xx Malika

Livwell Plant protein

PB&J Protein Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegan
Serves: 1
 
Ingredients
  • 1 frozen banana
  • ½ cup frozen wild organic blueberries
  • ¾ cup almond milk
  • 2-3 ice cubes
  • 1 package of livwell vanilla protein powder
  • 1 tbs almond or peanut butter
Instructions
  1. In your blender, blend all the ingredients together for 1-2 minutes until smooth.
  2. Serve and enjoy!

Awesome Smoothie recipe

By | Sep 2nd, 2015|Breakfast, Product Review|0 Comments

Shakshuka with Kale Chard and Feta

Shakshuka

Breakfast for dinner…..Yum! Shakshuka is popular for breakfast in Israel and is traditionally served with challah bread. It originated in North Africa, and like most great dishes there are as many versions as there are cooks who have embraced it. I have been seeing pictures of this dish all over social media lately and I knew I had to try making it. It was soooo delicious! I made it for dinner because it does take a good 30 min to make, but it’s well worth the wait. I just don’t always have a lot of extra time in the mornings. This recipe would be good for a weekend brunch. I go thru waves of loving eggs and avoiding eggs……. Right now I am defiantly loving them and I crave the extra protein because I have been working out a lot more. This dish is healthy and satisfying, perfect for a Meatless Monday! 😉

xx Malika

Breakfast for dinner

Pan of Shakshuka

Shakshuka with Kale Chard and Feta
Author: 
Cuisine: Vegetarian, Gluten Free
Serves: 2
 
Ingredients
  • 4 organic eggs
  • 1 can diced tomatoes
  • 1 clove of garlic crushed
  • 1 small yellow onion, finely chopped
  • ½ yellow pepper, chopped
  • 3 tbs tomato paste
  • ½ tsp dried basil
  • 1 tsp cumin
  • 1 tsp paprika
  • handful of greens (I used a mix of spinach, chard and baby kale)
  • 2 oz sheep's milk feta
  • 1 tbs olive oil
  • slat and pepper to taste
  • 1 tbs coconut sugar
Instructions
  1. In a large skillet heat the olive oil over medium heat
  2. Add the onions and sauté until translucent about 5 minutes.
  3. Add the peppers and cook just until softened, 3 minutes. Stir in the garlic, spices and tomato paste and sauté for another 2 minutes.
  4. Add in the tomatoes. Stir sugar, salt and pepper and let the mixture simmer for 10 minutes. Lyer the greens over the top.
  5. Crack the eggs into the tomato mixture. Cover and simmer for approximately 8-10 minutes or until the whites of the eggs are no longer translucent.
  6. Sprinkle over the feta cheese.
  7. Serve over cooked quinoa and garnish with avocado slices

Quinoa, eggs and Shakshuka

By | Mar 10th, 2015|Breakfast, Uncategorized|0 Comments

Immunity Boosting Orange, Ginger and Turmeric Smoothie

anti inflamitory smoothie

Has your house hold beed dropping like flies with this dreaded cold that has been going around? It just wont seem to go away. This is the second time this month we have all been sick………! I find it frustrating because my diet has been quite healthy and I sleep quite a bit…..I guess my immune system is not as strong as I think it is. I plan on sending this last cold packing as fast as I can, so I’m boosting my immune system with all the right foods. I was inspired to make this smoothie after seeing a similar drink on the clean eating blog Spinach4Breakfast. It’s almost like a miracle in a glass…. 😉 Ginger has many healing properties like soothing an upset stomach or indigestion but did you know it’s great for getting rid of throat and nose congestion as well. Turmeric is also a great spice to include in your diet for health reasons. Curcumin, a compound found in turmeric is known to have anti-inflammatory properties that helps boost immunity. Oranges contain vitamin C and it is believed that loading up on this nutrient may help slightly shorten the length of time your are sick and the severity of your symptoms. So this smoothie has all of the properties to help send your cold packing! If you are not sick but think you might be coming down with something this would be a great tonic to boost up your immune system.

tumeric smoothie

Immunity Boosting Orange, Ginger and Turmeric Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Dairy Free
Serves: 1
 
Ingredients
  • 1 cup almond milk
  • 1 tbs local un-pasturized honey
  • 1 tsp of freshly grated ginger
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 orange, peeled
  • 2 frozen bananas
  • 1 tbsp chia seeds
  • 1 tbs hemp seeds
Instructions
  1. Blend all of the ingredients except the hemp seeds in your blender or nutria-bullet for 2 minutes.
  2. Pour smoothie into a glass and top with hemp seeds.
  3. Serve and enjoy!

Ginger and Orange Smoothie

By | Jan 28th, 2015|Breakfast, Uncategorized|0 Comments

Gluten Free Glazed Pear and Honey French Toast

pear french toast

Helloooo Monday! I am still feeling under the weather this morning but that didn’t stop me from whipping up this tasty french toast. 😉 Since I am still avoiding gluten, these were made with this new yummy bread I found by Canyon Bakehouse. It’s a deli rye style bread and the caraway seeds make this french toast both savoury and sweet. We actually ran out of maple syrup so I improvised and used honey instead which tasted great. My son wanted pancakes today so I actually made 2 breakfasts this morning, so this recipe is only for one person but you could double or triple it. 😉 Have you guys tried caramelized pears before?! They are so delicious. I have a lot of ripe pears in my kitchen at the moment……that’s where this recipe idea came from. I hope you start your week on the right foot and make today special some how, take a few minutest today for “me” time and I bet your week will be amazing! 🙂

Gluten Free french Toast

Gluten Free Glazed Pear and Honey French Toast
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free, Vegetarian, Dairy-Free
Serves: 1 serving
 
Ingredients
  • 3-4 pieces of Gluten free bread
  • 1 egg
  • ¼ cup of almond milk
  • ½ tsp cinnamon
  • ½ tsp of nutmeg
  • 1 ripe pear, sliced
  • 1 tsp of earth balance butter
  • 1 tsp coconut sugar
  • honey for drizzling
Instructions
  1. First start caramelizing your pears in a pan with the earth balance and coconut sugar, cook for 5 minutes over medium heat and then turn down to simmer until the french toast is cooked.
  2. Beat together the egg, milk, cinnamon and nutmeg in a bowl big enough to lay your bread flat in. Soak each piece of bread in the egg mixture for 1 minute then cook in a pan with butter over medium heat for a few minutes on each side.
  3. plate the french toast, top with the pears and drizzle honey over top.
  4. Serve and enjoy!

French Toast

By | Jan 26th, 2015|Breakfast, Food, Uncategorized|0 Comments

Paleo Egg and Bacon Breakfast Nests

bacon and egg nests

Happy Friday. 🙂 I know this recipe might be confusing for some of you since you probably know by now that I don’t really eat meat….I mostly stick with a plant based diet and eat eggs and seafood occasionally. My man on the other hand does eat meat and I am totally fine with it. In fact I even cook him chicken and bacon once or twice a week. I always make sure that the meat I buy him is organic and hormone free. If you are going to consume animal products I feel it is your duty to buy the best you can afford. I also make sure any dairy I buy for him is also organic. My man is a personal trainer and a Crossfit fanatic, he is currently training for a competition and he wanted to cut out bread from his morning routine. We brainstormed a bit and after seeing a few of these breakfast cups on pinterest, we decided these would be a fast and filling breakfast solution. If you don’t have time like he does to make breakfast in the morning, these are a perfect solution. You make a big batch on the weekend and then just reheat 1 or 2 in the morning. It’s a bit strange posting a recipe I didn’t try myself but my guy said that these were filling and delicious. Problem solved! 😉

egg nests

Paleo Breakfast Egg and Bacon Nests
Author: 
Recipe type: Breakfast
Cuisine: Paleo, Gluten Free
Serves: 12
 
Ingredients
  • 12 organic eggs
  • 4-5 medium organic potatoes (peeled)
  • ⅔ cup of aged cheddar cheese
  • 4 strips of organic bacon, chopped (cooked)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp sea salt
  • 1 tbs olive oil
  • coconut oil cooking spray
Instructions
  1. Preheat your oven to 425 degrees. Take a muffin tin and spray it with your coconut oil.
  2. Now grate your potatoes and cheese (I used my food processor grater to save time). In a bowl mix together the eggs, cheese and oil and season with salt and pepper. Distribute the potato mixture evenly between the muffin cups spreading out the mixture to cover the sides and leave a nest in the middle. Bake in the oven for 20 minutes.
  3. Beat together the eggs and season with salt, basil and oregano. Pour the egg mixture into the potato nests and top with bacon bits.
  4. Put back in the oven at 350 degrees for 15-20 more minutes.
  5. Make sure the egg is fully cooked and then let cool.
  6. Transfer the nests and serve or put them into your freezer.
  7. Note: If you don't use an oil spray to coat your muffin tins you may have a hard time getting them out after they are cooked....I learned the hard way.

 

paleo breakfast egg nests

By | Jan 23rd, 2015|Breakfast, Food, Uncategorized|0 Comments

Almond Fig & Coconut Granola

Coconut and Fig Granola

Who loves granola?! To be honest my son is not really a fan…..he prefers his oats warm and creamy in oatmeal. I love oats either way. 😉 This is my second time making granola, this batch turned out way better then my first. The first time I made it I bunt it and had to throw most of it away. So make sure you don’t leave it in the oven unattended. There are so many delicious kinds of granola at my local health food store but they all have either way too much sugar or they cost more then I think is justifiable on a bag of toasted oats. So I think I will start making my own, my boyfriend is not even a granola fan and he like this. It’s kinda like soup  where you can throw anything you have lying around in it. I happened to have almond and dried figs and it turned out great. You could use any kind of nuts you prefer and any find of dried fruit you want. I know that this recipe is a bit time consuming but if you make a double batch you don’t have to make or buy granola for a while. 😉  I like to put my granola on top of a nice creamy smoothie bowl, pictured below.  Happy Saturday! xxxx

Clean Granola

Clean Fig & Coconut Granola
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 3 cups
 
Ingredients
  • 1½ cups of gluten free oats
  • ½ a cup of quinoa flakes
  • ½ cup of chopped raw almonds
  • 3 dried dates
  • ½ cup of shredded unsweetened coconut
  • ½ tsp of all spice
  • ¼ cup of coconut chips
  • ½ cup of coconut sugar
  • 1 tbsp water
  • ½ cup of coconut oil
  • 1 tsp vanilla
Instructions
  1. Preheat the your oven to 250 degrees. You will also need a baking sheet with a piece of parchment paper covering it.
  2. Comine the following ingredients in a medium size bowl: oats, quinoa flakes, coconut sheds and flakes and allspice.
  3. I used my food processor to really break up the fig and almonds into small bits, you could use a blender instead. Then add these to the granola mix in the bowl.
  4. In a small saucepan, combine the coconut sugar with 1 tablespoon water and cook over very low heat until sugar is dissolved. Then turn the heat off and add the vanilla and the coconut oil.
  5. Mix the sugar and oil mixture to the granola bowl.
  6. Spread out the granola on the baking sheet evenly.
  7. Bake for 45 minutes, then use a large spatula to turn and mix, without breaking up any large clusters, and bake for another 25 minutes.
  8. Let the granola cool and then serve and enjoy.

Raw granola

Smoothie Bowl granola

By | Jan 10th, 2015|Breakfast, Food, Uncategorized|0 Comments