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Category: Breakfast

  • Goji Berry & Walnut Zucchini Muffins

    Goji Berry & Walnut Zucchini Muffins

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    Goji Berry & Walnut Zucchini Muffins

    Moist, hearty, and lightly sweet, these muffins are packed with fibre, healthy fats, and a touch of natural sweetness from zucchini and date paste. Perfect for breakfast, snacks, or on-the-go!
    Servings 12 muffins

    Ingredients

    Dry

    • 2 cups oat flour
    • ¼ cup ground flaxseed
    • 1 tsp cinnamon
    • 2 tsp baking powder
    • ½ tsp baking soda

    Wet

    • 2 cups zucchini grated and squeezed to remove excess water
    • ⅓ cup date paste
    • ¼ cup applesauce
    • ¾ cup soy milk

    Add-ins

    • ¼ cup goji berries
    • ⅓ cup chopped walnuts or pecans

    Variations

    • mini chocolate chips, raisins, dried cranberries, pumpkin seeds, shredded coconut, or blueberries

    Instructions

    • Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin.
    • In a large bowl, whisk together oat flour, ground flaxseed, cinnamon, baking powder, and baking soda.
    • In another bowl, mix grated and squeezed zucchini, date paste, applesauce, and soy milk until smooth.
    • Pour wet ingredients into dry and stir gently until just combined.
    • Fold in goji berries and walnuts (plus any optional add-ins).
    • If time allows, let the batter rest for 10 minutes before filling muffin tins.
    • Spoon batter evenly into the cups.
    • Bake for about 25 minutes, or until a toothpick comes out clean.
    • Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

    Notes

    Room temperature: Store in an airtight container for up to 2 days.
    Refrigerator: Keeps well for 4–5 days.
    Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or warm in the oven/toaster before enjoying.
  • Coconut Steel Cut Oats

    Coconut Steel Cut Oats

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    Coconut Steel Cut Oats

    Makes 4-6 servings

    Ingredients

    • 1 can coconut milk
    • 1 2/3 cups soy milk 400 ml, same as the can of coconut milk
    • 1 cup steel cut oats
    • 2 bananas mashed

    Instructions

    • In a medium saucepan, bring the coconut milk and soy milk to a boil.
    • Add the steel cut oats, reduce the heat to low, and simmer gently, uncovered, for 20 minutes, stirring occasionally.
    • Stir in the mashed bananas and cook for an additional 5 minutes, or until the desired consistency is reached.
  • Basic Chia Pudding

    Basic Chia Pudding

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    Basic Chia Pudding

    This is my most requested recipe. Enjoy!
    Makes 2 servings, can be easily doubled and stored in the fridge for up to 4 days
    This is my very basic recipe so be creative about add-ins. The possibilities are endless!
    Servings 2 servings

    Ingredients

    • ¼ cup chia seeds
    • 1 cup almond or other plant based milk
    • 1 tsp maple syrup or honey optional
    • 1 tbsp ground flax seeds
    • 1 tsp cinnamon

    Optional Add-ins

    • 1 tsp pure vanilla extract
    • ½ tsp nutmeg
    • 1 tsp maca powder
    • 1 tbsp cacao powder
    • 1 tsp spirulina powder
    • 1 tbsp poppy seeds

    Instructions

    • In a medium bowl, whisk to combine chia seeds, milk, sweetener, flax seeds, and cinnamon.
    • Cover and refrigerate until thick, about 2 hours or overnight, giving it a stir once or twice.
    • Top with fruit and pumpkin seeds and/or nuts.

    Notes

    Benefits: Chia seeds pack a super nutrient punch. They contain a large amount of fiber, protein and omega-3 fatty acids as well as many essential minerals and antioxidants. They may help improve digestive health, lower blood pressure, and improve blood sugar control.
  • Granola

    Granola

    Granola Bars
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    Granola Bars

    Makes 16 servings

    Ingredients

    • 1 cup pitted Dates
    • 1 1/2 cups oats
    • 1/2 cup almond flour
    • 1/2 cup unsweetened shredded coconut
    • 1/4 cup ground flax seed
    • 1/4 cup pumpkin seeds raw
    • 1/4 cup sunflower seeds raw
    • 1/4 cup hemp seeds
    • 1/4 cup blackstrap molasses
    • 1/4 cup almond butter
    • 1/4 cup unsweetened applesauce
    • 2 tsps cinnamon
    • 2 tsps vanilla

    Instructions

    • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
    • In a food processor, add the pitted dates and process until they are chopped into smaller pieces.
    • Add the oats, almond flour, shredded coconut, ground flax seed, pumpkin seeds, sunflower seeds, hemp seeds, cinnamon, and vanilla extract. Pulse until the mixture is roughly combined.
    • Add the blackstrap molasses, almond butter, and applesauce. Process until the dough is fully combined and begins to form a ball. Scrape down the sides as needed.
    • Transfer the dough to the prepared pan. Using wet hands, press it evenly into the pan.
    • Bake for 20–25 minutes, or until the edges are just turning golden brown.
    • Allow to cool completely in the pan before cutting into bars.

    Notes

    Customize with Extras: Before transferring the dough to the pan, stir in up to ½ cup of add-ins. Chocolate chips are a favorite, but dried fruit like goji berries, raisins, or cranberries, or cacao nibs for a less sweet option, work beautifully too.
    Easier Cutting: Let the bars cool completely before slicing to help them hold their shape. A sharp knife or bench scraper works well for clean cuts.
    Storage Suggestions: Once cut, wrap each bar individually in parchment or reusable wraps. Store them in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. They’re perfect for a quick grab-and-go snack!
  • Mung Bean Omelette

    Mung Bean Omelette

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    Mung Bean Omelette

    I love this recipe as it’s so versatile. I use the “omelettes” as wraps and stuff them with lots of lightly sauteed veggies or tofu and salsa for a touch of Mexican. Mung beans (also called Moong Dal) can be a little difficult to find although an Indian market would certainly carry them. Makes about 4 large omelette

    Ingredients

    • 1 cup split mung beans soaked overnight
    • 1/2 cup unsweetened plant-based milk
    • 1/2 cup aquafaba the liquid from a can of beans
    • 2 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp freshly ground black pepper
    • 1/4 tsp turmeric optional
    • 1 tsp baking powder

    Instructions

    • Soak mung beans overnight in a large bowl with plenty of water. Drain and rinse.
    • Combine drained mung beans and all other ingredients in a blender and blend until smooth.
    • Heat a little oil in a non-stick pan on medium-high heat. Pour in about 1/2 cup of the “egg” mixture and spread it thinly. Allow to cook for 3-5 minutes or until the top looks fairly dry. Carefully flip the omelette and cook for an additional minute or two. Fill with your favourite omelette ingredients and serve.

    Notes

    Feel free to add a little water to achieve your desired consistency.
    Mix will keep in the fridge for up to 5 days in a tightly sealed container.
    If you don’t have aquafaba, you can omit it but your omelette won’t be as fluffy.
  • Oatcakes

    Oatcakes

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    Oatcakes

    Course Appetizer, Breakfast, Snack

    Ingredients

    • 3 ¼ cups whole oats
    • ⅓ cup hemp hearts
    • ½ tsp baking soda
    • ½ tsp salt
    • ⅔ cup warm water
    • ¼ cup applesauce
    • ¼ cup cashew butter or sub alternative nut or seed butter

    Instructions

    • Blend 2 cups of oats in your food processor or high speed blender. You want to blend it into a rough flour.
    • Put ground oats in a mixing bowl along with the remainder of the whole oats, hemp hearts, baking soda, and salt and mix.
    • Mix the applesauce, nut butter, and water in the blender then add it to the dry mix. Shape the dough into a ball. If time permitting, let the dough rest for 5-10 minutes as this will help it firm up and will be easier to roll out.
    • Take a large ball of the dough and roll it to about ¼ inch thickness between two pieces of parchment paper. Cut the dough into desired shapes.
    • Place the oatcakes on a parchment lined baking sheet.
    • Bake at 350 Fahrenheit for 20 minutes or until golden brown. Let cool before removing from the tray.

    Notes

    These freeze well.