Tag: breakfast recipes

Blueberry Chia Oat Donuts (Gluten Free)

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Donuts for breakfast!

Yummy right? I mean who doesn’t want to start their day with a donut?

As you may know, I love to bake and I just recently picked up a large 6-donut pan to make these delicious beauties. I have a small donut pan which makes the cutest little donuts ever, but I needed to step up my game. 

Now don’t worry! If you don’t have a large donut pan, this recipe will work in a muffin pan too. So it’s all good. It’s just a little more fun eating donuts for breakfast. You almost feel like you’re indulging in a real treat. 

But… these donuts aren’t sugary-processed-food-type donuts. These are made with wheat free oat flour, fibre filled chia, antioxidant rich blueberries and anti-inflammatory, protein filled hemp seeds. Now that’s my kinda donut!

Plus, they taste delicious, are incredibly easy to make and are great for a grab and go breakfast when you’re rushing out the door. 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Back to these donuts!!!

Remember to grease up your pan with coconut oil (I use Progressive Organic Coconut Oil), pull up your sleeves and let’s bake some donuts shall we?

 

Blueberry Chia Oat Donuts
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3/4 cup wheat free oat flour (grind rolled oats in blender)
  2. 1/2 cup chia seeds
  3. 3 tablespoons hemp seeds
  4. 1 1/2 teaspoons baking powder
  5. 1/4 teaspoon sea salt
  6. 1/2 teaspoon cinnamon
  7. 1/2 teaspoon ground vanilla (I use Giddy Yoyo)
  8. 1/3 cup maple syrup
  9. 1/3 cup almond milk
  10. 1/3 - 1/2 cup blueberries
Instructions
  1. Preheat oven to 300F and light grease a 6-cavity donut pan with coconut oil
  2. In a large bowl, combine oat flour, chia, hemp, baking powder, cinnamon, vanilla and salt.
  3. Add in maple syrup, almond milk, and stir until well combined.
  4. Add in blueberries and gently fold in.
  5. The batter will be slightly running. This is normal.
  6. Spoon the batter into the donut pan, filling each cavity to the top or just about.
  7. Bake the donuts for roughly 23-25 minutes, until firm to touch.
  8. Cool the donuts in the pan for about 10 minutes before removing.
Notes
  1. *To make these gems more protein rich, try adding in 1 scoop of your favourite protein powder. I like using Progressive Nutritional Organic Whey or Brown Rice protein powder. You may need to add in a few extra tablespoons of almond milk if adding in protein to thin out the batter slightly.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays: Turkey, Broccoli and Mushroom Frittata

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Eggs are so hearty and full of incredible brain boosting nutrients. I’m pretty obsessed with this amazing food.

But here’s the bad news… if you aren’t buying organic, there’s a good chance your eating antibiotics, hormones and GMO feed. Not cool! I know it can be a lot pricer to get organic eggs, but it’s absolutely worth it!

Try visiting a local farm or head out to a farmers market where you might find them for cheaper and organic too.

I always tell my clients, “when it comes to animal products, it’s always worth the extra money.” So if you’re eating meat, eggs and dairy, find that extra $20-30 dollars a week and put it towards better quality.

Your body and your hormones will thank you!

Think about it for a minute… if you’ve been dealing with hormonal imbalances, irregular periods, estrogen dominance, infertility or heavy flows all the while eating hormone induced foods, how can you heal your own hormonal imbalances?

Balancing hormones starts with eating the right foods and choosing to become a #Qualitarian in this case is uber-important! 

This frittata was made with organic and local eggs. It’s a great recipe to cook up when you have more time in the morning and are craving something more savoury and filling. Plus it makes a perfect meal for a lunch or dinner.

I often make this for dinner and then enjoy it again for breakfast the next day. 

Feel free to add in your favorite herbs, spices or whatever veggies you have in your fridge. Making a frittata is so versatile, so get creative!

This recipe is taken from my ebook The Qualitarian Life. It’s full of over 60+ delicious recipes that will take you from breakfast, to lunch, to dinner, plus it’s full of nourishing smoothies and juices and the healthiest desserts! Click here to get your copy and check out my other recipe ebooks!

Enjoy and Happy Foodie Friday!

Turkey, Broccoli and Mushroom Frittata
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 8 pastured eggs
  2. 1lb ground turkey thigh
  3. ½ a small onion, chopped
  4. 1 cup mushrooms, sliced
  5. 2 cups broccoli florets, chopped
  6. 3-4 sun dried tomatoes, roughly chopped (optional)
  7. 3 garlic cloves, chopped
  8. ½ tsp dried basil
  9. ½ tsp dried oregano
  10. ½ tsp cajun spice blend
  11. ½ smoked paprika
  12. 2 tbsp goat cheese, crumbled (optional)
  13. Sea salt and pepper
Instructions
  1. Preheat oven to 350º F. In a bowl whisk together eggs with basil, cajun spices, paprika, salt and pepper. Set aside.
  2. In a cast iron skillet over medium heat, cook turkey for 5-7 minutes, breaking it up and allowing to brown.
  3. Add in onions, garlic, mushrooms, tomatoes and broccoli and sauté until turkey is browned and no pink remains.
  4. Pour in eggs. Allow eggs to cook for 5 minutes, making sure to lift up portions of the egg that have set with a spatula, and tilt pan to allow uncooked eggs to run underneath. Sprinkle goat cheese on top at this point while eggs are still runny.
  5. Once eggs start to set, place skillet in the oven and bake for 15-17 minutes or until no longer runny. You can also turn you broiler on low for the last few minutes to gently brown the top.
  6. Serve topped with sliced avocado or have as a main entrée for dinner with a side salad.
Holistic Wellness https://holisticwellness.ca/
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Slow Cooker Crustless Pumpkin Pie

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You know I love pumpkin… that’s a fact!

Although, I’m not typically a fan of pumpkin pie. Some I’ve loved. Others not so much. But… enter the slow cooker pumpkin pie. It’s amazing! Same texture as a pumpkin pie, less custard like, more pudding like. Soft, warming, and without the crust. 

Bottom line. It’s delicious and super easy to make. Plus, you get to wake up to a ready made breakfast! That’s probably the best part. I work up this morning with my house smelling like cake with aromas of cinnamon. It’s was a great smell to wake up too and it was a deliciously healthy breakfast to enjoy on a crazy snow day. 

This recipe is perfect for breakfast, but alternatively, it can make a great (and healthy) dessert or treat topped with some coconut bliss ice cream. 

Either way you enjoy it, it will become a new favourite. If you’re a pumpkin fan of course! 

Slow Cooker Crustless Pumpkin Pie
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 can coconut milk
  2. 2 cups canned pumpkin (organic)
  3. 3 eggs, beaten
  4. 1/3 cup maple syrup
  5. 1 tsp ground vanilla bean
  6. 1 tsp cinnamon
  7. 1 tsp pumpkin pie spice
  8. 1 tbsp coconut flour
  9. 1 tsp baking powder
  10. Sea salt
  11. Coconut oil
Instructions
  1. Grease the inside of your slow cooker with coconut oil.
  2. Combine all ingredients into a food processor and blend until well combined and smooth.
  3. Pour into your slow cooker and set it to low.
  4. Cook for 6-8 hours, or until top has set.
Notes
  1. I topped my pumpkin pie with pecans, hemp seeds and cinnamon. It was perfect! You can also add in a splash of almond or coconut milk to make the consistency more like a porridge.
Holistic Wellness https://holisticwellness.ca/
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Vanilla Maple Chia Pudding

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I’m sure you’ve made chia pudding before. Its quick, simple, and delicious, plus it’s easy to get creative with ingredients.

Everyone needs a basic chia pudding recipe. Something they can whip up in no time, that’s no fuss and can be left in the fridge overnight. That’s the best part really; waking up to a ready-made healthy breakfast! 

So I don’t want to hear those “I don’t have time” excuses anymore. With this recipe under your belt, you’ll be nourished, fed, healthy, happy and out the door in no time. 

Although I like leaving this recipe in the fridge overnight, you can however give it a few stirs and let it sit for about 10 minutes to thicken up and become pudding-like.

This recipe is not only gluten and dairy free (paleo and vegan friendly too!), the best part is that it contains a healthy dose of plant based omega 3’s that help fight inflammation, plus it contains a ton of dietary fiber to help keep those bowels healthy! Nothing like cleaning the pikes first thing in the a.m. 😉 

Vanilla Maple Chia Pudding
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3/4 cup chia seeds
  2. 4 cups almond or coconut milk
  3. 1/2 tsp ground vanilla bean
  4. 1 tsp cinnamon
  5. 2 tsp maple syrup
  6. pinch of himalayan sea salt
Instructions
  1. In a large mason jar, add all your ingredients.
  2. Secure jar with lid and give it a good shake. Alternatively, you can add everything to a blender and blend together for a few seconds, then pour into your mason jar.
  3. Leave in fridge overnight.
  4. In the morning, shake again really well, then pour out desired serving into a bowl.
  5. Top with your favourite superfood ingredients!
Notes
  1. I topped mine with fresh picked organic raspberries, chopped walnuts and shredded coconut.
  2. This also makes a great healthy dessert! Add a tablespoon of raw cacao powder to the mix for a chocolatey boost!
  3. Enjoy!
Holistic Wellness https://holisticwellness.ca/
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Avocado & Spinach Smoothie

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Tell me you’ve blended avocados into your smoothies before?

They lend such a creamy texture, not to mention an added boost of vitamin E and monounsaturated healthy fats. You really can’t go wrong with this amazing fruit!

I would say I eat an avocado almost everyday. It really is one of my favourite foods. I often hear women tell me how they avoid eating avocados due to them being rich in fat. It kills me when I hear this! There is such a misconception around fat. Often I see women order a grande starbucks latte (loaded with milk and sugar but the way!), but avoid eating nutrient rich, metabolism boosting, heart healthy avocados!

Ladies… eat avocados! Enjoy them, add them to salads, mash them and make a healthy guacamole, and start adding them to your smoothies!

This amazing smoothie is full of protein, plant based omega 3’s and full of nutrients like calcium and magnesium from a healthy serving of spinach.

Hope you enjoy! 

Avocado & Spinach Smoothie
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 cups spring water, coconut water or your favourite nut milk
  2. 1 cup spinach
  3. 1/2 an avocado
  4. 1/2 a pear
  5. 1 tbsp hemp seeds
  6. 2 tsp chia seeds
  7. 1 tsp cinnamon
  8. 1 scoop vanilla protein powder (optional)
Instructions
  1. Add all ingredients into a high speed blender and blend together well.
  2. Drink and Enjoy 🙂
Holistic Wellness https://holisticwellness.ca/
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