Tag Archives: breakfast

10 minute bars

1 Jul

5575803785_1f27c74eddOn a quest for healthy, quick snacks that will keep you satisfied?

Try out these nut/seed bars.

Easy to make, delicious and nutritious, these bars stick together nicely after cooled in the fridge for 1 hour or more.

This recipe makes for an excellent weekend project, to prepare for a busy week ahead.

Makes 12 bars – Prep time: 5 minutes – Total time: 10 minutes – Recipe adapted from George Mateljan

Ingredients:

  • 1 cup raw or roasted peanuts/almonds/cashews/pumpkin seeds
  • 1 tbsp minced fresh ginger
  • 2 tbsp sesame seeds
  • 1 cup raisins/dried cranberries/dried apricots/dried prunes/dates
  • 2 tbsp honey/maple syrup

Directions:

  1. Blend all ingredients, with the exception of the honey, in a food processor until fine but still having some texture.
  2. Add honey and process just long enough for it to blend in.
  3. Press into a square about 3/4 inch thick on a plate or square pan and refrigerate for about an hour or more.
  4. Cut into 2 inch squares.

Enjoy!

Photo courtesy of HealthAliciousNess 

avocado banana blueberry smoothie

19 Jun

8126608990_b4902babfeOMG, you are going to love this smoothie, and so will your kids!

It’s very filling, nutritious and super tasty!

Serves 3 – Prep time 2 minutes – Total time 7 minutes

Ingredients:

  • 1/2 avocado
  • 1 frozen banana, thawed for a few minutes
  • 1/2 cup blueberries

Directions: 

1. Cut your avocado in 1/2, let your banana thaw for a few minutes.

2. Add all ingredients into your blender and blend until smooth.

3. Enjoy for breakfast or snack!

Photo courtesy of you as machine

save $ make your own granola

26 Apr

photo-27While those store bought granolas can be quite tasty, they may contain higher amounts of sugar than necessary.

All the more reason to make your own! Not only will you save money, but you can also tailor it to your liking, while controlling the amounts of sweetness you add in.

Here’s a simple granola recipe that is nut-free, and can be gluten free if you use gluten free oats!

Serves 8-10 – Prep time 5 minutes – Total time 25 minutes

Ingredients:

  • 2 cups oats
  • .5 cups pepitas
  • .5 cups sunflower seeds
  • 1 tbsp maple syrup
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1 tbsp vanilla
  • handful raisins

Directions:

1. Combine dry ingredients: Preheat your oven to 375F. Add in oats and seeds into a big bowl.

2. Add in wet ingredients: Pour in maple syrup, honey, canola oil and vanilla. Mix well.

3. Prep and cook: In a large baking sheet, add mixed granola and spread evenly. Place in oven and let cook for 10 minutes. Stir the granola around in the sheet pan to get it cooking on all sides, then cook for another 10 minutes until light brown. Remove from the oven, let cool.

Add in your raisins, then store in a glass container. Pairs well with yogurt, smoothies, breakfast sweet potatoes, or all by itself for a delicious and nutritious snack that surpasses the coolness (and cost) of the store bought kinds.

dynamic eggs

14 Jan

photo-2Eggs are a versatile protein. Whether they are poached, scrambled, fried or served sunny-side up, over-easy, hard or soft-boiled or transformed into an omelette, eggs will never let you down.

They contain a plethora of vitamins and minerals such as vitamins A, B, D, E along with calcium, iron, phosphorous, zinc, selenium, folic acid, omega 3’s, and choline.

Not only are these gems packed with nutrition, and are a dynamic addition to your diet, they make a great base for adding in lots of worthy veggies that are currently sitting in your fridge, ripe for some attention.

Here’s a recipe that we welcome you to adjust based on the contents of your fridge:

Scrambled eggs with swiss chard and red onion – variations are endless!

Serves 1-2

Ingredients:

  • 2 eggs
  • 1-2 medium swiss chard leaves
  • 1/3 of a medium red onion
  • 1/2 tablespoon olive oil
  • sprinkle of sea salt + crack of pepper

Directions:

Rinse swiss chard. Remove stems from swiss chard leaves. Chop up stems into 1 inch pieces, and separate from leaves. Roll up swiss chard and cut into thin slices. Dice red onion into uniform pieces. Crack eggs into bowl and whisk until mixed thoroughly.

Heat olive oil in a pan. Add onions, let sauté until soft. Then add swiss chard stems, mixing until they have become softer. Add leaves, and mix until they have wilted, but aren’t too soft. Pour eggs over, and scramble until eggs are still soft, but not dry.

Plate then add some salt + pepper, then dig in!

Depending on what you like, you can add hot sauce, cheese, avocado. Eat alongside toasted bread, or on it’s own. Delight in the flavors and textures, and get ready for a beautiful day ahead!

What does your ideal scramble look like?

yes, you can make you own nut milk!

12 Dec

5605235286_8306349ab8For those of us who are sensitive to regular milk or have an intolerance, we often use nut milks as substitutes.

While alternative milks like soy, almond, coconut are great options for those of us on a specific diet, additional ingredients are plugged into these otherwise simple and healthy beverages to help them stay shelf stable.

The next time you purchase a common substitute for milk, take a peak at the ingredient list. Most of these milks contain a few funny sounding ingredients such as: carrageenan, potassium citrate, vitamin A palmitate and natural flavor to name a few.

Let’s get back to the roots of simple and healthy milk alternatives, and make them at home where you are in control of your ingredients.

Check out this streamlined video, and learn how to make your own almond milk by following Body + Soul’s brilliant almond milk recipe below:

Step 1: Soak one cup of raw almonds in water overnight. Leave extra water to allow for swelling.

Step 2: Remove almonds from water. For a less gritty texture, remove skins. Toast for a richer flavour.

Step 3: Place almonds in a blender with two cups of water. Blend until creamy.

Step 4: You can add flavouring such as cinnamon, honey or saffron, then blend again.

Step 5: Strain mixture through cheesecloth or a fine strainer to separate pulp. Drink. For a creamier version, leave covered in the fridge overnight. It will keep for up to a week.

Step 6: Dry-roast remaining pulp and store in a jar to use as almond flour. Alternatively, place discarded almond skins and pulp in cheesecloth to use as a body scrub.

Photo courtesy of HealthAliciousNess.com