Category Archives: Breakfast

Maple Banana Pancakes

Everyone likes pancakes. Those who say they don’t like pancake is because they haven’t tadted good pancakes, ergo they haven’t tasted my pancakes.

My pancakes are legendary.

Why?

Because my pancakes are carb free!

SAY WHAT?

Tis true, fellow healthy eaters. It is possible to indulge in a plate filled with banana pancakes without feeling bloated or guilty or too stuffed. I can’t all the credit. While I was in Nicaragua watching a rodeo (as we all do on a regular basis), I began to speak to one of the girls on the trip with me. The rodeo was quite long and boring, so we had a lot to talk about. And what is my favourite subject? Obviously, it’s food. We exchanged recipes and she told me about these pancakes and I was salivating. I quickly hurried back to my room to write it down, and tried making them the week I returned from South America.

Well, lemme tell you…they have become my staple weekend breakfast! They are easier to make than normal regular and they’re filled with protein so they keep you going all morning!

I like eating them with greek yogurt, berries, and maple syrup or simply with peanut butter.

To make one serving, you need:

1 banana

2 eggs

1 tbsp flax meal (because it’s good for you)

1 tsp maple syrup

1 tbsp coconut oil (canola oil works well too)

Mash your banana in a bowl. Beat your eggs in another bowl. Combine the two and add the maple syrup and flax meal.

In a pan, add the oil, let it melt and add your mixture! You can probably make 4 or 5 smaller pancakes. Flip after 2 minutes, or until they seem cooked to your liking.

Set the table with your desired condiments and dig in!

You won’t be disappointed, and if you are, I don’t know what to tell you.

Enjoy!

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Easy Peasy Fruity Sorbet

This is far too easy to even be called a recipe.

Here is a sorbet you can make at home, with whatever you fruit you want. You can double, triple, even quadruple this recipe! Everyone likes their frozen treats, but not everyone likes them the same way.

I personally do not like them too creamy, so you can add more milk to the recipe if you wish!

Sorbets are a really good option to have at an ice cream parlour, but this recipe has no processed sugar so it’s like a treat at home.

You can also turn this into a morning smoothie bowl and add granola, more fruit, cacao nibs, nut butter…really anything works! Ice cream for breakfast? Yes please!

To make one big bowl, you will need:

1 cup frozen fruit of your choice (I chose strawberries and peach)

1/2 cup almond milk (any milk is good)

1 tsp maple syrup (optional)

Slices of strawberries to decorate

Flaxseed to decorate

Put your fruit and milk in a blender. Blend until there are no lumps. 

Decorate with whatever tickles your fancy.

Enjoy!

Spinach Makes it a Green Smoothie

You all must know, I was tremendously reluctant to try a green spinach. I thought it would taste like a disgusting mixture of leafy greens and perfectly wonderful fruit that does not taste so wonderful when combined with spinach and maple syrup.

I was wrong.

To all your skeptics out there…skepticism is a wonderful thing! Don’t let anyone tell you that you’re a prude or that you’re no fun. That is simply not true.

Skepticism, when used in moderation (much like food), can be very useful in creating a critical mind that does not settle for what everyone else wants.

Now, with that in mind, get over yourselves and try my green smoothie.

All green smoothies are not delicious. You really have to make sure that the fruit you use is sweet enough and that it blends well with the leafy green of your choice. Bananas and mangos are pretty safe to use, but add a sweetener of your choice if you like it extra sweet like me.

I had this for the first as a snack when a friend of mine told me how she made her smoothie. I trusted her a person, so I thought I would trust her as a green smoothie maker. Turns out, it was really tasty! I tweaked it a little bit to my liking, and now I try to have it once a week when I have those ingredients in my fridge.

This keeps me going for at least 3 hours and it’s a terrific boost! If you’re planning on working out right after having this, don’t. Make sure you have some carbs in you before working so if you really want this, add 1/3 cup of granola in the smoothie.

To make one smoothie, you will need:

1 cup spinach

1 cup mango, frozen or fresh,

1 tbsp flaxseed

1 tbsp peanut butter (or any other nut butter)

1 tsp maple syrup

1 cup unsweetened almond milk

Put all your ingredients in a blender.

Turn on your blender (crucial step).

When everything is well combined, pour into a glass and sprinkle with some granola on top.

Enjoy and have a great rest of your day!

Cinnamon Raisin Quinoa Concoction

Quinoa? For brunch? I know, it’s not exactly your first thought when you think of you what will make for breakfast with your friends. You think of pancakes, quiche, eggs, fruit, toast but, for some reason, quinoa never comes to mind, yet it’s such a versatile ingredient! The fact that it has a plain taste makes it really easy to cook something original with it.

I personally adore going out for brunch, but I always find it frustrating when people make little to no effort to serve something different. Granted, if someone came to me with frog’s legs toast served with cinnamon ketchup hollandaise sauce and blood pudding flavored scrambled eggs, I would be a little skeptical to try it. That being, said, jumping out of your comfort zone is not that bad once in a while.

If you love that cinnamon raisin smell in the morning, this recipe is right up your alley. En plus, it’s healthy! Quinoa is a wonderful ingredient; high in protein, gluten-free, filled with riboflavin (helps reduce migraines) and low in calories, who could ask for anything more!

I was inspired by a few recipes I found on Yummly. If you don’t know this website, you really should. You enter an ingredient or a food and it gives you tons of different recipes to choose from! It’s like a culinary Pinterest, but it’s better!

The aromas in the kitchen are bewitching. You’ll want to make this every weekend, trust me.

Personally, I would serve this dish as a side dish to eggs because it brings a sweet taste to a savoury meal…but that’s just my humble opinion.

For a large portion to bring to brunch, you will need:

1 cup dry quinoa

1 ½  cups water

½ cup unsweetened applesauce

2 tsp vanilla extract

¼ cup raisins

1 tsp cinnamon

¼ cup pecans

1 red apple, chopped

Combine the water, quinoa, cinnamon and vanilla in a saucepan and let it boil. Reduce your heat to simmer and let it cook for 15 minutes, or until quinoa seems fluffy.

            Put the cooked quinoa in a bowl and stir in the applesauce, pecans, raisins, and apple. Sprinkle the top with some cinnamon and let sit for 30 minutes.  Enjoy! Your guests will either love it for its originality and taste, or hate the idea, but in the end, even they will love it too.