Strawberry Shortkale Smoothie

Okay, so get ready for puns. I was craving a strawberries and cream type flavour this morning, but wanted to throw some greens in there too. The result? A strawberries and greens flavour! I was going to take a picture, but if I’m being honest the colour was not so appetizing. Green and red equals a muddy brownish colour, but tastes delicious and refreshing!

Strawberry Shortkale Smoothie 

(See what I did there? Like strawberry shortcake? But with kale?)

2 handfuls of frozen strawberries

1/2 frozen banana

1 large handful of spinach

2 stalks kale

1/2 cup almond milk

1/2 cup coconut water

1 tbsp hemp seeds

1 scoop vanilla Sunwarrior protein powder

 

Blend up all that sheeeit and driiiiiiink it!

Gluten Free Vegan French Toast

You know when you just can’t get a certain food off your mind? My breakfasts normally look like the same rotation of green smoothies, chocolate-green smoothies, and breakfast bowls. But then there are times that I crave meals like French toast, and I sit in my room pondering how to make this my reality.

And then I get in the kitchen and just fucking do it.

So here’s my take on vegan French toast. Enjoy.

Ingredients

¾ cup almond milk (or any non-dairy beverage)

2 tbsp brown rice flour or vanilla Sunwarrior protein powder

2 tbsp ground flax (or chia)

2 tbsp orange juice

1.5 tsp Xyla xylitol (or sucanat, coconut sugar)

Hearty dash of cinnamon

1 tbsp coconut oil

5 slices gluten-free bread (I used Food For Life brown rice slices)

Toppings: coconut butter, powdered stevia, cinnamon, maple syrup

Directions

1. Mix together all ingredients (except bread and oil) and let sit for 5ish minutes (to allow the flax to gelatinize and thicken the mixture).
2. Heat pan on medium level, add oil.
3. Soak each slice in cinnamon mixture and cook each side until golden brown.
4. Top with extra cinnamon, powdered stevia, coconut butter and maple.  Serve with a side of oranges and John Mayer.

Sweet Potato Workout Cake

I think sweet potato has got to be one of my all-time favourite slow burning carbohydrates. Not only because it’s delicious and can be used in both sweet and savoury recipes, it also has a minimal impact on your blood sugar levels (depending on how you prepare it, that is. A baked sweet potato has a higher glycemic index than a boiled or steamed sweet potato). What better way to spend a rainy long weekend than playing in the kitchen? This single-serve cake is a perfect pre-workout or afternoon snack, breakfast, or dessert. It provides hours of fuel and loads of deliciousness!

Ingredients

2 small sweet potatoes, peeled and steamed

1/4 cup brown rice or quinoa flour (or even protein powder could work)

1 tbsp coconut oil, plus extra for greasing

1/4-1/2 tsp cinnamon

1/2 tsp vanilla

1/4 tsp baking soda

Pinch sea salt

Directions

1. Preheat oven to 350F. Grease a ramekin or small dish with coconut oil.
2. Steam sweet potatoes and mash by hand or toss ‘em in the food processor.
3. Add flour and mix or process with the sweet potato. Add in the rest of the ingredients and mix.
4. Scoop mixture into your ramekin and bake for 20 minutes. Allow to cool and enjoy. Bonus: stick a square of dark chocolate into the middle of the cake when you pull it out and let it melt. Yummm. 

The Chocolatiest Breakfast Bowl That Ever Was

I have always been a chocoholic. Nine times out of ten, I will choose chocolate over any other flavour. While some people crave savoury flavours for breakfast, I use it as another opportunity to eat chocolate. And you know what? I don’t see anything wrong with it. It makes me really happy. A few weeks ago I found I had an abundance of chocolate-flavoured items in my house and decided to make the chocolatiest breakfast bowl that ever was.

The Chocolatiest Breakfast Bowl Ever

1/2 cup chocolate almond milk

1/2 cup chocolate (or regular) coconut water

1 serving chocolate Sunwarrior Warrior Blend protein powder

1 serving chocolate Amazing Grass greens powder or 1 large handful of spinach

1/2 frozen banana

Optional optimizers: 1 tsp maca powder, 1 tbsp coconut oil

Optional toppings: 1 handful chocolate Kaia raw granola (or regular granola), goji berries, chia seeds, pumpkin seeds, hemp seeds

Directions

Blend all ingredients (except toppings) and pour into a bowl. Top with your, erm, toppings, and enjoy! Smoothies in a bowl taste better. Especially ones of the chocolate variety. Happy weekend! XO

 

No leaves in my salad please!

No leaves in my salad please!

You know those days when you look in your fridge and see so many great ingredients, but no clue what to do with them? I realized that all you have to do is toss them in a bowl together and drizzle them with dressing. Cool, eh? Lately I’ve been into super simple “chunky salads”. These salads are fully forkable, with no leaves in sight (I’ve preferred to drink my spinach and kale leaves these days).

Creamy Citrus Chunky Summer Salad

Serves one, multiply to your hearts content!

Ingredients

½ avocado

½ cucumber

½-1 orange

Small handful of parsley

¼ lemon

1 tbsp oil

pinch sea salt

¼ tsp dill

Directions

1. Chop up the ‘cado, cuc, orange and parsley into chunks.
2. Whisk together the dressing ingredients and pour over the salad. Toss and serve.

Cool Black Bean Cucumber Chunk Salad

Serves one, multiply to your hearts content!

Ingredients

½ cup black beans (Eden Organic canned and washed, or homemade)

1/3 cucumber

½ pear

1 tsp honey

1 tsp dijon mustard

1 tbsp apple cider vinegar

3 tbsp extra virgin olive oil

Pinch sea salt

Directions

1. Chop up cucumber and pear and toss in a bowl with black beans
2. Whisk together ingredients and pour over the salad. Toss and serve.