If you’re looking for an easy, veggie packed and delicious curry, click here and check out my latest recipe for Chickpea Curry. For a grain, free base to serve it on, also give Cauliflower Rice a try!
There are so many ways to make a healthy, nutritious chocolate pudding. I featured a couple recipe variations for this decadent dessert but I just tried this great recipe from The Rawtarian and it was great!
I love recipes like this because they can be enjoyed so many ways…
- Breakfast! Yes! Breakfast… Chocolate lovers rejoice
And there are a few ways to jazz this treat up and increase it’s nutrient density…
- Topped with your favourite fresh fruit
- Sprinkled with coconut flakes
- Sprinkled with goji berries or chopped nuts and seeds
A recipe like this can be doubled to have a few servings for the week. This way it’s ready to go for lunch, work, after a workout, a late night snack or for breakfast!
Here’s a quickie and a goodie for all of you out there who enjoy sweet and spicy.
This is a fast and simple roasted cauliflower and broccoli recipe that has just three ingredients: olive oil, maple syrup and Franks red hot sauce. That’s it!
Here’s how to get it done:
Preheat oven to 425 degrees F. Chop cauliflower and broccoli up into pieces. Mix 1 part olive oil, 1 part maple syrup and 1 part Franks hot sauce. Make enough of the mixture to coat the veggies well.
Transfer veggies to a bowl. Toss with sweet chilli heat mixture. Make a little extra sauce if needed.
Roast veggies for 25 minutes on a parchment lined cookie sheet or a cast iron roasting dish. Enjoy!
This recipe will make you have a whole new appreciation for broccoli and cauliflower… Ka-Pow!
In the last few weeks I’ve been featuring some different breakfast options that break out of the conventional breakfast go-to’s of bagels, toast and cereal. Today’s recipe helps take the place of the classic carbohydrate breakfast options. Todays recipe is… THE BEST MUFFIN EVER!!!
This recipe has been developed by moi to offer a healthier more nutritious muffin. This muffin is super easy to make and is incredibly moist, delicious and satisfying!!
Check out the recipe here and prepare to be amazed…BEST MUFFIN EVER!
Here’s a great spin on a hot breakfast cereal that breaks free from oatmeal. I have nothing against oatmeal, it’s high in fiber and makes for a sustaining breakfast option. You can dress it up and dress it down. People love their oatmeal.
However, like any grain, it is important to switch it up. Eating the same grain, a number of days in a row, for weeks or months on end, may cause your body to become irritated by it.
I thought this recipe would be timely. It’s an excellent gluten and dairy free alternative to oatmeal. It offers up the same warm, comforting and nourishing type of breakfast. In addition, it has those great fall flavours of cinnamon and nutmeg.
Bring some variety into your breakfast options and give this one a try!
Quick Hot Rice Cereal
1 cup of cooked brown rice (cooked in advance… I prepare a few servings worth so I can use it in a few different ways)
2 cups of almond milk + a little more if needed (try making your own…fresh!)
1 handful raisins (give or take if you like ’em)
1 tbsp chia seeds
1/2 tsp cinnamon
Pinch of nutmeg
1-2 tbsp maple syrup or honey
2 tbsp hemp seeds
Directions: Simmer cooked rice, almond milk, raisins, chia seed, cinnamon and nutmeg for a 3-4 minutes on low in a small saucepan. Remove and place in bowl. Stir in a little more milk based on desired consistency. Drizzle with maple syrup or honey to taste. Stir in hemp seeds. Done. Enjoy it at home or take it to go! 🙂
Dress It Up: Put some twists on this recipe by adding or stirring in fresh fruit like banana slices. Or simmer apple, pear or peach cubes in with the rice and almond milk mixture. Or fold in walnuts, pecans, dates, or other dried fruit, nuts or seeds. The options are endless! Give these a try and your taste buds will thank you!
Today we are continuing our healthy breakfast feature with my take on a old favourite of mind: lemon avocado pudding.
This breakfast option is full of healthy nutrients and is a good source of protein and healthy fat. In addition, it side steps the typical North American breakfast that contains either wheat (i.e. toast, bagels, muffins) and/or dairy (i.e. yogurt) without skimping on the nutrition.
Click HERE to see how to make this for your breakfast!
For the next few Mondays this month I will be sharing with you some delicious, healthy and nutrient packed breakfast ideas that breaks out of the conventional go-to’s (i.e. cereal, bagels, toast).
Back in the day, when I choose a bread or cereal breakfast option, by 10:00am I would be feeling ravenous. I like my meals to make me feel satiated, replenished and energized until the next meal. Over the years of studying nutrition and trying meal options out myself and with my patients, I have realized that starting the day with a nutrient dense, whole food, breakfast option is the way to go. It really sets up the day by way of energy and blood sugar balance (i.e. fight food cravings at any time of day).
Here’s my first offering: Chia Pudding.
Chia seeds are a high protein food source. But because it is plant protein, and it’s also high in just the right balance of insoluble and soluble fiber, it is easy to digest. Chia pudding is also a nutrient dense breakfast option that is gluten free, which also makes it less inflammatory and allergenic than cereal or bread based breakfast options. Finally, this is an awesome dairy free option, for those who want to eat less yogurt due to concerns around dairy intolerance or allergy.
This recipe takes just minutes to prepare in advance, so it’s ready for an quick breakfast in the morning. It makes enough for two servings, so you’ve got breakfast for two days covered!
Dr. Laura’s Chia Pudding
1/4 cup chia seeds
1 cup almond milk, plus a little extra (*option: make it fresh) — or other dairy free milk such as coconut milk, rice milk or cashew milk.
1 tsp vanilla extract
1 tsp honey or maple syrup
Fruit of choice
Hemp seeds (optional)
- Whisk everything together in a glass mason jar or glass storage container. Put in fridge overnight.
2. Open jar or container. Whisk in a little more almond milk to a consistency that is preferred.
3. Layer chia seeds with fruit, finishing with fruit on top.
4. Enjoy! 😉