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Almond Vanilla Protein Clusters

So you know I’m all about getting in the kitchen, getting my hands dirty and recipe testing all kinds of things! Well, the other day while flipping through the PALEO magazine, I saw a great recipe for Almond Clusters and decided to take it up a notch and make my own version. 

What ended up was 12 delicious, protein rich, fat rich (you know, the good fats!) clusters that were gone in 2 days!

My boyfriend took some to his athletes at work, I ate a few, he ate a few and well, before you know it, they were all gone! 

I actually love it when food goes fast. It means it was that good! 

These perfect energy fuelling bites are great pre workout, for a quick out-the-door breakfast (although, you might need some extra protein in there), or an afternoon snack. 

I’ve been super busy over here working on some top secret projects (one is a 7 day intensive detox program with amazing supplements included and the other project is all around beauty care). That’s all I can share for now! Keep your eyes peeled for more details coming soon. 

Anyhow, these delicious clusters were perfect for fuelling my brain and energy while I was busy working away on my projects. 

I loaded them up with pumpkin seeds which is rich in zinc, an important mineral for immunity, skin health (it’s great for acne) and for sex hormones! 

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Along with zinc, you’ll also get a dose of vitamin E, magnesium, B6 and calcium. Not to mention blood sugar stabilizing protein and fat (key in keeping your moods in check and hormones happy!). 

Oh! And best part, these take 10 minutes to make and are free of junk. Meaning, no need for you to buy store bought bars when you can make your own. Swap out the nuts and nut butter for seeds/seed butter and they’re safe for school. 

Hope you enjoy these Almond Vanilla Protein Clusters as much as I do!

Almond Vanilla Protein Clusters
Yields 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup raw almonds
  2. 1 cup raw pumpkin seeds
  3. 2 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1/2 tsp sea salt
  6. 1 cup unsweetened shredded coconut
  7. 1/2 cup thompson raisins
  8. 1/2 cup raw almond butter
  9. 2 scoops Progressive Organic Vanilla Whey Protein Powder
  10. 3 heaping tbsps raw honey
  11. 1/4 cup unsweetened applesauce
Instructions
  1. Line a muffin pan with paper liners and set aside.
  2. In a food processor fitted with the S blade, process the almonds, pumpkin seeds, cinnamon, ginger and sea salt until finely chopped. Transfer the mixture to a large bowl.
  3. Stir in the coconut and raisins.
  4. In a small saucepan over medium heat, melt together the almond butter, protein powder, honey and applesauce. When mixture is smooth and combined, pour over nut mix.
  5. Stir together until all nuts are evenly coated and thoroughly mixed.
  6. Divide the mixture evenly between the 12 muffin cups. You may need to slightly wet your hands in order to press the mixture down into the cups and keep your fingers from sticking.
  7. Eat as is or store in the fridge to cool. Clusters can be stored in an airtight container in the fridge or freezer.
Notes
  1. *Get creative! Feel free to swap out the raisins for dried blueberries or cherries. For some extra sweetness, you can add in some chocolate chips. You can also try using brown rice syrup or maple syrup in replace of raw honey. As for the nuts and seeds, try using cashews, pecans, sunflower seeds or even hemp seeds.
Holistic Wellness https://holisticwellness.ca/
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Slow Cooker Crustless Pumpkin Pie

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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Turkey and Egg Breakfast Cups

As I was perusing around WholeFoods the other day, I came to the deli meat counter which I always avoid.

I mean, Wholefoods has some great products and meat selection, but deli meats are something I was just never interested in. Especially when you hear about all the added salts, sugars, and nitrates used in the meat, it’s not something that is Qualitarian approved!

But I learned that the turkey was freshly roasted, contains no nitrates, salts and sugars and the ingredient list read – turkey, garlic, herbs. I was a-ok with that!

I had this idea to make these egg cups cooked inside bacon or turkey, and so I bought myself 6 slices and came home to make this delicious concoction that I was dreaming up!

This is a no-excuse breakfast! Uncomplicated, simple, healthy, few ingredients, little mess. What more could you ask for?

These breakfast cups are great for on the go, and great as a healthy protein rich breakfast to fuel your kids (and yourself of course) before sending them off to school. Or, better yet, make a few in the morning and pack them up for lunch. Served with a simple green salad, or better yet, The Best Kale Salad Ever Recipe, and you’ll be nourished, happy, full and fuelled for your day!

Enjoy!

Turkey and Egg Breakfast Cups
Yields 6
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
Ingredients
  1. 6 slices of nitrate/hormone/antibiotic-free turkey, organic preferably
  2. 6 eggs
  3. 1 1/2 tbsp fresh parsley, chopped
  4. 1 tsp dried chili flakes
  5. 1 tsp dried oregano
  6. 6 cherry tomatoes, sliced in half
Instructions
  1. Preheat oven to 350F. Grease 6 muffin cups with olive or coconut oil.
  2. Place turkey inside muffin cups creating a 'cup' or 'pocket' to pour in eggs.
  3. In a bowl or measuring cup (I used a measuring cup which made it easy to pour), whisk eggs with herbs. Pour into turkey cups. Add chopped tomatoes evenly amongst cups and sprinkle each with sea salt and black pepper.
  4. Bake for approximately 10-12 minutes. I left mine in for 12 minutes. They were slightly runny but still held together quite nicely. You can leave them in for 2 minutes longer if you prefer your eggs more cooked through.
Notes
  1. Get creative! You can add bacon, chopped broccoli, or a sprinkling of cheese on top. Use up different veggies in your fridge to create the perfect breakfast cup for you!
Holistic Wellness https://holisticwellness.ca/

 

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