Chocolate Chia Pudding

This is another quick and easy recipe. You only need one dish and almost no utensils. I used a small mason jar so I just needed to shake it up and once it was firm it was ready.
Just shake it up and refrigerate.

Chia seeds add lots of health benefits to your diet including protein, fiber, antioxidants and more. Make sure you are using a good, high-quality brand. 

1 1/2 cups coconut milk (Optional: Almond milk)
1 tbsp pure maple syrup
1/4 tsp sea salt
3 tbsp pure, organic cacao powder (can be found at most health food stores)
1/4 cup chia seeds

  • Pour all above ingredients into a small mason jar or bowl.
  • Give a quick stir. If using a mason jar, close the lid and give it a good shake.
  • Refrigerate overnight.
  • Ready in the morning (or in approx 4 hours).

If you’re not used to chia seeds (they can give a bit of a lumpy consistency) this may take some getting used to. But, I hope you’ll try it because it’s quite good and very healthy.

This recipe is gluten free and vegan.

Adapted from: Tip Hero

Berry Baked Oatmeal

Ingredients:
2 cups oats (gluten free if needed)
2 cups almond milk
1 large egg
1 tbsp butter
1 tsp baking powder
1/3 cup pure maple syrup
2 tsp cinnamon
2 tsp vanilla
1/4 tsp salt
walnuts (optional)
frozen berries

Directions:
-Mix dry ingredients together and place in buttered baking dish.
-Mix wet ingredients and pour over dry.
-Bake 40 minutes at 345F.

Enjoy!

Paleo Skillet Frittata

Paleo Skillet Frittata

Ingredients:
7 free range eggs
1 chopped onion
1 diced bell pepper
1 piece bunch asparagus use the top 2/3 of the bunch, cutting stalked horizontally into 3
1/2 lb Feta cheese (optional)
1/4 tsp salt
1/8 tsp pepper
A few dashes of red pepper flakes
1 Tbsp coconut oil or olive oil

Options: Pretty much anything you desire. I omitted the asparagus and peppers and used zucchini, onion, mushrooms, cherry tomatoes and spinach because that’s what I had on hand. If you are adding tomatoes and spinach, add them to the pan last so as not to overcook them.

Directions:

  • Preheat oven to 400. Saute all of the veggies in your choice of oil for 3-5 minutes, until glistening and just on the edge of tender. Turn off the heat. I do mine in a cast iron skillet and bake the whole thing in the same skillet. If you don’t have a cast iron skillet, sauté in your usual pan and then bake the whole thing in a casserole dish.
  • In a bowl crack the eggs and mix your seasonings. Beat lightly for 30 seconds.
  • If you are making this dish in a cast iron skillet, crumble your feta over the veggies if you are using it, then feta or not simply pour the egg mixture over the veggies in the pan. If you are using a casserole dish, mix the veggies, eggs and feta (optional) in a bowl and pour into a lightly oiled casserole dish.
  • Pop the skillet or casserole dish into the oven and bake for 20-30 minutes, until browned to your liking.  I like mine firm and quite brown.
  • Serve plain or with some of your favourite hot sauce or salsa.

Note: Build this to suit your own tastes and experiment a little.
Enjoy!

Adapted from: avivaromm.com

Almond Pancakes

Prep time: 10 minutes
Cooking time: 10 minutes
Yields: 4 people

Ingredients:
1 egg
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil or olive oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions: 

  • Mix egg, milk and oil in a medium-size bowl.
  • Mix flour, almonds, baking powder and salt into a small bowl.
  • Combine dry ingredients into the wet ingredients.
  • Mix until dry ingredients are moistened.
  • Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
  • Serve warm with maple syrup or honey.

Notes:
Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Credit: IIN

Baked Oatmeal Cups

Ingredients:Birds nest recipe

2 cups rolled oats (gluten free if needed)
1/2 cup pure honey (not store-bought)
1/2 tsp sea salt
1 tsp baking powder
2 eggs
3/4 cup almond milk
1/3 cup melted butter (unsalted)

Options: Flax meal, raisins, walnuts, chocolate chips, slivered almonds, apple chunks, coconut flakes.

Directions:

  1. Mix together oats, honey, salt and baking powder.
  2. Stir in eggs, milk and melted butter.  Scoop batter into 12 paper lined cups.
  3. Sprinkle toppings of choice into the centre of each cup.
  4. Bake at 350F for about 30 minutes or until the oats are golden brown.

Note: There are so many options for this recipe. You can add peanut butter, a little apricot preserve in the centre tastes very nice, any fruit you like. Experiment and have fun!