We are a oatmeal for breakfast family around these parts, so when we have a different breakfast you know something special is happening. Continue reading
With October a mere couple of days away, the time has come to start whipping out the fall inspired recipes. October goes hand in hand with pumpkin spice, but we shouldn’t forget all the other wonderful October-y thing. Sweet potato pie overnight oats with a cardamom coconut whipped cream, is the perfect thing to kick off your October, because why should pumpkin have all the fun. Continue reading
There is just something about the word caramelized that makes you feel like a master chef and when you say caramelized banana salted caramel millet porridge you know it’s going to be one delicious morning. Continue reading
Can you believe it? another breakfast recipe. I’ve been all about the breakfast for the last couple of months going on a year and now that I have baby I’m always on the search for really yummy breakfast ideas that seems a little bit fancier than toast with crudely spread peanut butter, I want something that takes the same amount of effort. That’s why overnight anything has just become my lifesaver, it doesn’t beat sourdough pancakes, but its pretty close!
Overnight oats is just the perfect breakfast for people in a constant rush. You just dump everything in your jar. shake everything up, cover and leave in the fridge overnight and wait for the delicious magic to happen! You can even eat it directly out of the jar. I like placing mine in a bowl and sprinkling all the little extras in there to really make it seem like I created the fanciest breakfast you’ve ever seen.
This chai spiced inspired overnight oats is just amazing, filled with warming spices that make for a delicious breakfast that will give you all the flavour without any of the real effort. Topped with chopped pear that beautifully compliments all the spices and just a sprinkle of coconut makes this a wonderful flavour explosion.
CHAI SPICED OVERNIGHT OATS – serves 2
- 1 cup rolled oats
- 1 1/2 cups almond milk or milk of choice
- 2 tbsp chia seeds or yogurt
- 1/4 tsp cardamom powder
- 1/4 -1/2 tsp ground ginger depends on how spicy you like it
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- pinch nutmeg
- pinch black pepper
- 1/2 tsp vanilla extract
- pear chopped
- coconut flakes
In one large jar or two smaller jars add everything and combine well. Place in the fridge and leave overnight.
The next morning remove. If its a little bit to firm add more milk. Scoop into two bowls, Sweeten with Sweetener of choice. Sprinkle with coconut flakes and pear. Serve.
During my long wait, waiting for baby to arrive I was trying to stay sane by creating recipes for postpartum. I wanted to create healthy easy to grab recipes that would nourish me and help heal me from the inside out. I was thinking about anti inflammatory spices and ingredients that could be made into a delicious easy breakfast. Breakfast was the one food item I was slacking on when I was making my food stock pile and showing Carl how to cook. For some reason he’s just terrible at making breakfast, especially oats?! When you have to ask someone if they’ve ever eaten before, because you just can’t believe the weird taste they’ve created you know you’ve got to come up with a breakfast alternative fast.
What’s a quicker breakfast than granola? Maybe a frozen waffle! but that was a slippery slope into unhealthy eating that I’m just not willing to take, especially during these crucial healing times!
This healthy golden milk granola is a great anti inflammatory breakfast or just a quick grab and go snack. Its a fast way to get all the benefits of warm golden milk. This traditional Ayurveda beverage harnesses some of the most potent healing spices, while giving you an immunity boost.
- Helps with pain management. After delivering your baby, you will be surprised of all the muscles you worked during labour.
- Helps manage depression. When all those hormones come flooding out of your body, most of us gets hit with a couple of baby blues.
- Anti inflammatory.
- Helps fight against cancer
- Helps with digestive complaints.
- Helps with nausea and indigestion.
- Helps with digestion
- Boost your immune system.
- Helps fight bacterial and fungal infections.
- Helps relieve pain.
- High source of antioxidants.
- fights inflammation in the body.
- Protects your heart health.
- Fights diabetes
- Fights against infections and viruses.
FENNEL SEED BENEFITS
- Increases breast milk production.
- Helps aid digestion.
- Relieves water retention.
- Relieves menstrual problems
- Protects against cancer.
Pair all those benefits with oats and you’ve got yourself a great anti inflammatory, lactation aiding, really yummy, super breakfast.
GOLDEN MILK GRANOLA – serves 12
- 4 cups rolled oats
- 1 cup raw almonds
- 1/2 cup sunflower seeds or pumpkin seeds
- 1 cup raisins
- 1 tsp salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup or liquid sweetener of choice
- 1 tsp vanilla extract
- 1 tsp fennel seed
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- dash ground black pepper
- 1/2 tsp ground ginger
Preheat oven to 350 degrees F/180 degrees C.
In a large bowl combine the oats, nuts, seeds, salt and spices.
Stir to blend
Pour in the oil, maple syrup and vanilla. Mix well to get the oats covered well.
Spread the granola out on a baking sheet. Bake for 20 – 30 minutes until golden. Stir halfway through. I lower the heat a bit when I place the granola in the oven. I’ve had a lot of burning granola issues. Remember to keep checking on the granola so it doesn’t burn. When you take it out it wont be as crisp as you would want it, but it will crisp up as it cools.
Allow to completely cool. Stir in raisins and place in an airtight container.
I’ve fallen madly in love with buckwheat. I just can’t get enough of this little fruit seed ( Yes, you saw that right, these little guys contain no wheat and is completely gluten free), its become my go to breakfast these days. All the things you can do with it is just endless, I’ve been on a breakfast food craze lately so I’ve only gone as far as breakfast food; I’ve made a pretty yummy chocolate buckwheat granola, raw buckwheat porridge, buckwheat porridge parfait, warm buckwheat and the yummiest buckwheat pancakes ever! Maybe soon I’ll venture out of my breakfast food comfort zone and start experimenting with buckwheat even more.
These pancakes are just something special its not your fluffy American pancake, but it also not your thin crepe, its in a whole class of its own with a denser consistency and a whole lot of flavour, that keeps you full and satisfied for ages, believe me! It even keeps me full and I’m in the stage of my pregnancy where I never feel full anymore, I’ve become a grazing animal that’s always looking for a quick nibble. I stacked mine sky high and layered it with fruit and coconut yogurt , it did fall over like a badly stacked pile of pancakes, but the taste did not fade with its downfall!
- Contains disease fighting antioxidants: Helps fight cancer and heart disease formation and helps protect against free radicals.
- Lowers cholesterol and Blood pressure levels: This has actually been a downfall for me as I’ve been suffering from low blood pressure in this pregnancy, but adding a little extra salt with my buckwheat helped prevent that problem.
- Filled with protein.
- High in Fibre and helps improve digestion.
- Filled with vitamins and nutrients : buckwheat is a great source of energy boosting b vitamins, manganese, magnesium, zinc, iron and folate.
STACKED BUCKWHEAT PANCAKES – 14 small pancakes
- 1 cup rinsed hulled buckwheat groats, covered in water and left to stand overnight.
- 1/2 cup water
- 1/2 cup non dairy milk
- 2 tbsp flax seeds
- 4 pitted dates
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp oil
Once the buckwheat has soaked overnight, place in strainer and rinse clean, they might seem slimy, so just rinse them clean.
Place the strained and washed buckwheat in a bowl, add the milk, water, flax seeds dates, salt, baking powder, vinegar, vanilla, oil and cinnamon in the bowl. Use a hand blender to blend the mixture into a pancake batter. If it seems a bit thick add a little more milk.
Heat a pan over medium high heat. Pour batter about 2 tbsp at a time on to the pan. Wait until bubbles start to form and flip. Cook until golden brown. Continue until all the batter is used.
serve with coconut yogurt, syrup, fruit and coconut or anyway you like them. Enjoy!