Archive for the ‘Breakfast’ Category

I have spent so much of my life looking forward to tomorrow, next week, next month, or even next year.  In the early stages of growing I remember feeling like time was going by so slowly.  I was always just anxiously waiting for the week or month to go by because there was something to really look forward to at the end of it all.  But once I got to it, it never really felt like it was worth it.  It really didn’t feel like it was worth losing sleep over or spending the days prior to it NOT to their fullest.  Yet, I would do it again and again; I found it so hard to just live in the moment.  I wanted to be stronger, bolder, smarter, older and happier.  Why did I think that I would have everything figured out and perfect if I was just older?

Yesterday I spent the day writing “May 18” on everything and it wasn’t until I verbally said to a classmate of mine “I can’t believe that it’s already May” and she responded “umm, it’s actually March” that I realized what I was doing.  While I have noticed that time is FLYING by lately (my mom said it does as you get older) I didn’t realize that I was actually a strong acting force in pushing it forward.  I was living in a snow covered May while everyone else was still in March.

That’s when I stopped and tried to take ahold of me and my subconscious thoughts.  There is barely enough time in the day to do everything I want to get done so rather than dwelling on the fact that I may not be able to I just have to DO.  I just have to LIVE IN THE MOMENT and DO WHAT I CAN to be HAPPY right NOW.  I am strong, bold, smart, happy, but I am not old.  We are all strong, bold, smart, happy and we’ll never be old.  We’ll just have more experience.

So when I saw my bananas getting darker and more experienced in that fruit bowl I thought that NOW was the perfect time to make banana bread.  I had been thinking about it for so long; so instead of dwelling more on what ingredients I would use and the fact that I didn’t actually own a loaf pan I decided to just DO it.  After braving the sleet/snowstorm in order to purchase a loaf pan form the corner store I rolled up my sleeves and got to work.

bananabread3Gluten Free Banana Bread

* Makes one 8 X 2 loaf
* note: I made all of my flours from scratch but they can be bought already made — but measurements may be slightly less than noted if using pre-made flours

1 cup gf rolled oats, ground into flour
3/4 cup raw buckwheat groats, ground into flour
1/2 cup plus 2 tbsp. raw cashews, ground into flour
2 packets stevia
3 tbsp. chia seed, milled
6 tbsp. water
3 overripe bananas, mashed
3 tbsp. unsweetened applesauce
2 tbsp. coconut oil
2 tbsp. coconut sugar (double if you like a sweeter bread)
1/3 cup unsweetened almond milk
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Himalayan Sea Salt

1. Preheat oven to 350 degrees and grease loaf pan with a little bit of coconut oil. Set aside. In a large bowl, combine all of the flours, 1 tablespoon milled chia seeds, stevia, baking powder, soda and salt. Set aside.

2. Add the 6 tablespoons of water to the remaining milled chia seeds and stir. Set aside to allow to gel up to make an “egg-like” texture.

2. In a small sauce pan on medium heat, melt the coconut oil. Stir in the coconut sugar to coat, and then add the apple sauce to make a syrup. Mash in the banana and then whisk in the “chia egg” and the almond milk. Pour the wet into the dry and stir to combine. Be sure not to over stir to ensure that the loaf will rise properly. It will be sticky; gluten free flours are. Pour into prepared loaf pan and roughly spread the top even.

3. Bake for approximately 50 minutes or until the top is golden brown and an inserted toothpick (or incense stick) comes out clean. Allow to sit for 10 minutes before removing from pan. Then allow to sit for 10 more minutes after removing to guarantee a clean cutting job.


Smear on a bit of coconut butter, butter, nut butter, or leave plain and enjoy!  This bread is super moist and has a very subtle sweetness so it can be enjoyed for breakfast, a snack or a dessert depending on how you feel!


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As much as I love sleeping in, I would rather spend that extra time in the morning relaxing with a hearty breakfast, a hot cup of tea, and the local paper’s crossword.  Whether I have a big day ahead of me or not, it is just that little time with myself that I really look forward to when I fall asleep at night.  That and what I have on the menu for daybreak!

I prefer to put something warm in my tummy, especially on cold winter mornings when the only source of light comes from the one you turn on above the breakfast table.  My go to is usually a warm bowl of oatmeal topped with goat yogurt, fruit and any nut butter or seed I find in my fridge and cupboard.  But we all know that change is very important, even if it’s something small like what’s in your breakfast bowl!

Lately I have been experimenting and revamping a pancake recipe that has been good each time but I think I have finally mastered it enough to share.  It can be made in one bowl, has few ingredients (which also happen to be nutrient rich,) and is really quick and simple to put together even if you don’t allot as much time as I do for breakfast in the morning.

The best part is that you can top it with as much or as little as you want depending on how hungry you are or what the day ahead of you looks like.


Single Serving Blueberry Banana Pancake Pancake

1/2 Banana
1 egg
1/4 cup gf rolled oats
1 packet stevia
1 tbsp. coconut flour
1/8 tsp. cinnamon
1/8 tsp. baking powder
2 tbsp. frozen blueberries
1/2 tsp. coconut oil

1. Mash the banana with a fork and then whisk in the egg. Stir in the oats, flour, stevia, cinnamon and baking powder. Fold in blueberries.

2. Grease a frying pan on medium heat with coconut oil. Pour the batter onto the pan in such a way that you form one big round pancake with it. When bubbles begin to form on the top it is time to flip. This usually takes about 5 minutes. It’s ready when it has nicely browned on each side.

3. Top with your favourite ingredients, or try a combination of my favourite!

Optional toppers
– goat yogurt
– fresh fruit
– nut butter
– chopped nuts
– raspberry puree
– dried fruit
– cacao nibs
– coconut flakes
– agave nectar
– granola
– coconut oil
– hemp hearts


The list is infinite. Open your taste buds. Be creative. Be the change. Enjoy.

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This past week I discovered a smell that I had never been subjected to before…A smell that many may never be subjected to unless you find yourself knee deep in compost, in the midst of an extreme heat wave in Texas, or faced with an overflowing box of grapefruit.

I was faced with the latter.

Last week, after a nice visit with Adam’s parents, we became parents to a heaping cardboard box of juicy Ruby Reds.  Now, don’t get me wrong, we are huge fans of grapefruit…Big or small…White or pink…But seeing this load of grapefruit steaming before my eyes, I suddenly started to feel defeated.  How on earth were we going to get through this many grapefruit before they started turning and growing mutant limbs of their own?

Adam didn’t hesitate for one second.  Immediately upon saying good-bye, he rolled up his sleeves and began peeling…And peeling…And peeling.  And then he started blending…And blending…And blending.  After a good day or two, he had successfully peeled, blended, and froze nearly 30 grapefruit.

Now even though we have to be extra cautious when it comes to opening the freezer these days to avoid being catapulted in the head by a pink hockey puck, I’d say our grapefruit overload is pretty much under control….Emphasis on the pretty much.  There are still, to this day, TWO more grapefruit sitting out in the fruit basket just waiting ever so patiently to be eaten…And it is those TWO grapefruit that have turned me away from ever freshening the air with a spritz of citrus, soaking in a hot tub of grapefruit water, or exfoliating with a sugar grapefruit scrub.

The smell of an overripe grapefruit is overpowering.  There is no way of masking the wretched odour that develops from a grapefruit just a mere two days too old.

But on that note, I still have a few dozen hockey pucks to get through this winter. So let’s get started, shall we?


Gluten Free Blueberry Grapefruit Date Muffins with a Brazil Nut Streusel

* yields 12 small muffins

1 cup gf rolled oats
1/4 cup coconut flour
3 tsp. stevia
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. sea salt

3/4 cup grapefruit puree
3 tbsp. chia seeds
1/4 cup non dairy milk
3 tbsp. coconut oil

1/4 cup chopped dates
1/4 cup frozen blueberries

Streusel Topping

1 tbsp. rolled oats
2 tbsp. Brazil Nuts, roughly chopped
1 1/2 tbsp. unsweetened apple sauce
1/2 tbsp. coconut oil
1/2 tbsp. coconut sugar
1/2 tsp. cinnamon

1a. In a small sauce pan or microwave safe dish, combine all ingredients and stir until fully melted. Set aside to top muffins with after!

1b. Preheat oven to 375 degrees. Line a muffin tray with liners or grease and set aside. In a blender, puree the grapefruit and the chia seeds to create a smooth gel like substance. Then blend in the milk and coconut oil. Set aside.

2. In a large bowl, combine the dry ingredients. Pour the wet into the dry and stir. Fold in the blueberries and dates. The mixture will be quite thick because of the coconut flour but don’t fret.

3. Spoon the mixture into the individual cups and then top each one with about 1/2 tsp. of the streusel topping. Bake for 20 to 25 minutes, or until the top has turned to a nice golden brown. Remove from oven and let cool.

grapefruitEnjoy warm with a little bit of coconut oil or butter!

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