Carrot Muffins – they freeze well!

1 1/3 cup oat flour

2/3 cup whole wheat flourimg_1232

2 tbsp ground flax

1 tsp baking soda

1 tsp ground cinnamon

1 tsp pumpkin spice

1/2 tsp salt

2.5 tbsp melted coconut oil

1/3 cup pure maple syrup or pure honey

1 egg

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1 cup finely shredded carrots

Mix all dry ingredients together in a large bowl.  Mix all wet ingredients together in a small bowl.  Mix wet into dry but do not over mix.  Fold in shredded carrots.  Bake in lined or greased muffin tin.  Makes 12 amazing muffins and they freeze really well, so go ahead and make a double batch!


Slow Cooker Coconut Banana Oatmeal – 5 minutes to prep

1 cup steel cuts oats (rinsed)

2 bananas chopped                               img_1214

1 400ml can coconut milk

2 tbsp brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

1 1/4 cup water

Place all ingredients in the slow cooker (grease with a little butter first) and stir.  Set to low and forget about it for 7 hours.  Good for 5 days in the fridge.  Add a little almond milk and heat for an awesome and filling breakfast!  Want a little more texture, add nuts, seeds or some dried fruit when your ready to eat.


Sweet Potato Oat Squares – perfect for the fall season

5 sweet potatoes, washed

4 1/2 cups of quick oatsimg_3395

3/4 cup milk soured with 1 tbsp lemon juice

1/4 cup ground flax

1/2 cup pure maple syrup

2 tbsp coconut oil

2 tbsp pumpkin spice

1/2 cup dried cranberries

1/4 cup chopped walnuts

1/4 cup shopped walnuts

pinch of sea salt

Prick potatoes and cook in the microwave until soft.  Allow to cool enough so they are easy to handle.  Remove from peel and put flesh along with all other ingredients into a large bowl and mix well.  Press into a 9×13 oiled baking dish.  Bake at 400 for approx. 35 minutes or until golden on top and edges are browning.  Cool and slice.


Chickpea and Kale Citrus Salad – ready in 5 minutes

1 can chickpeas drained and rinsed              IMG_2876

1 cup chopped kale

1 chopped green pepper

1/2 cup chopped broccoli

1 tbsp olive oil

1 tbsp apple cider vinegar

lemon pepper seasoning to taste

Toss all together and enjoy!  It’s even better the day after.


Peanut Butter Protein Cookies! – we all like cookies!!!

3/4 cup natural peanut butter  IMG_2205

2 large eggs

1 tsp vanilla extract

1/3 cup dark chocolate chips

2 tbsp ground flax seed

1/4 cup diced walnuts

2 scoops protein powder (chocolate or vanilla)

Preheat oven to 375.  Combine all ingredients in a bowl.  Scoop onto butter greased cookie sheet with a large scoop, flatten.  Bake for approximately 14 minutes, watch for browning, cool on a wire rack.  Enjoy 1 for breakfast with a fruit or a glass of milk for an afternoon snack!  Makes 8 large cookies.


Healthy Guilt Free Pancakes!

1/4 cup oatsFullSizeRender

1/4 cup cottage cheese

1/2 banana

4 tbsp egg whites

1 tbsp ground flax

1 tsp cinnamon

1/2 tsp baking powder

Pulse a few times all together in a blender.  Pour onto heated greased pan and flip once when air bubbles are visible.  Makes approx 5 pancakes.  Top with your favourite toppings.  Featured here, walnuts and a drizzle of pure maple syrup!