I’ve been making matcha smoothies forever. When Starbucks released their strawberry matcha drinks earlier this year, I was skeptical- but also had strawberries in my freezer and was willing to try it. I tossed a handful into my regular matcha smoothie, and I have to say, it was so good! It’s light, fruity and tastes like summer.

I’ve been using Good Protein lately , and it’s by far the best tasting vegetarian protein powder I’ve found so far. Highly recommend for a creamy, non-chalky taste.

Bad Religion- Frank Ocean

INGREDIENTS

1 cup milk of choice
½ frozen banana
1 handful spinach
1 scoop vanilla protein powder
1 tbsp matcha powder
1 cup frozen strawberries
ice cubes if needed

INSTRUCTIONS

Add all ingredients to blender and blend until smooth. Add ice cubes and blend again if needed.

I’ve been working on increasing my protein intake in the last few months, and have definitely been feeling a difference. I don’t eat meat, so I’m leaning a lot on other sources of protein- eggs, tofu, seafood, and protein powder as well. However, I’m also figuring out quick snacks that have lots of protein- and these are my new favorite.

I love having these bars on hand for a quick snack at work or to take on ski days. They’re protein-rich, delicious and don’t contain a ton of added sugars and other yucky ingredients like the protein bars at the grocery store.

Bloom- The Blaze

INGREDIENTS

1 cup creamy peanut butter
2 tbsp maple syrup
2 tbsp coconut oil
2 cups rolled oats (I use Bob’s Red Mill GF)
1/2 cup vanilla protein powder ( I like Good Protein)
3 tbsp ground flax
1 tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup chocolate chips

INSTRUCTIONS

Add all dry ingredients to a large bowl. Add peanut butter, maple syrup and coconut oil to a saucepan and heat over medium-low heat until melted. Remove from heat and stir until smooth. Pour the peanut butter mixture over the dry ingredients and stir until everything is combined. Press into a parchment lined 9x9 baking sheet, and freeze until set. Remove from freezer, cut into individual portions, wrap them and store in freezer.

A few notes: if the mixture is too crumbly, melt more peanut butter and coconut oil to add- 1/4 cup PB and 1 tbsp coconut oil. If it tastes too ‘protein powder’-y, add a bit more salt.

Happy Valentine’s Day! As usual, I am very late on posting my Valentine’s themed recipes but this one was too good to miss. The vibrant pink color comes from creamy beet sauce- I used pre-cooked beets from the store for an easy hack. Don’t skip the walnuts either- the crunch really makes the dish.

Fire for You- Cannons

INGREDIENTS

3 medium beets, cooked (8 oz)
1 package pasta (I use Banza chickpea pasta)
3/4 ricotta cheese
2 tbsps olive oil
2 tbsp lemon juice
1 tsp salt, or to to taste
fresh ground pepper
1/4 cup roasted chopped walnuts
freshly grated parmesan
2 tbsp chopped fresh mint (optional)

INSTRUCTIONS

Add cooked & peeled beets to a blender with ricotta, olive oil, lemon juice, salt and pepper. Blend until smooth.

Cook pasta as per instructions in heavily salted water. Reserve 1/4 cup of pasta water when draining. Once pasta has been drained, put it back in the pot, over low heat. Pour sauce over top and toss well. Add pasta water if sauce seems to thick, 1 tbsp at a time.
Serve with walnuts, parmesan and mint. Add salt & pepper to taste. Happy Valentine’s!

Chocolate and berries has to be my all time favorite flavor combinations. Chocolate dipped strawberries are also a classic Valentine’s day treat. This smoothie has all the flavor, but an easy and protein-rich version- healthy enough for breakfast.

Flowers- Miley Cyrus (kind of anti-Valentine’s day, but too good not to share)

INGREDIENTS

1/2 cup coconut milk (from a can)
1/2 cup milk of choice (I use unsweetened Oat)
1/2 cup fresh strawberries, stems removed
1/2 banana, ripe
1 scoop vanilla protein powder ( I like Body Energy Club Clean Vegan protein)
1 heaping tsp cocoa powder
ice

INSTRUCTIONS

Add all ingredients to a high power blender and blend until smooth.

Whew, that recipe title is a mouthful- but it’s hard to describe without hitting all of the elements. I love a sweet & savoury combo, and this is the epitome of that. It whips up super quick so you can make it to your Christmas party on time, and impress all your friends too.

INGREDIENTS

1 wheel of brie cheese
1/2 cup honey
1 tsp red chili flakes
1 tsp apple cider vinegar
1/2 cup sliced almonds
2 tbsp butter
salt, to taste

INSTRUCTIONS

Cut all of the rind off the wheel of brie. Cut into large chunks, then add to a large bowl. Whip using a hand beater until the cheese is silky smooth. You may need to stop and scrape the sides of the bowl a few times. Spread cheese over a board or serving plate.

For the hot honey, add honey and red chili flakes to a pot. Bring to a simmer over medium heat, then remove from heat and stir in apple cider vinegar. Cool to room temperature, and strain out chilis if you prefer.

Add butter to a small saucepan and heat over medium until melted. Add sliced almonds and cook over medium heat until golden, stirring continuously. Remove from heat, add salt to taste, and stir.

Drizzle hot honey over the whipped brie, then top with toasted almonds. Serve with crackers or a baguette.

I’ve given my favourite cold brew smoothie a festive upgrade! This smoothie tastes exactly like my go-to Starbucks holiday order, sans the sugar. I recommend going very light with the peppermint extract to start as it can overpower the flavour pretty quickly- then increase it if you need to.

Jingle Bells- Kaskade

INGREDIENTS

1/2 cup coconut milk (from a can)
1 cup milk of choice (I use unsweetened Oat)
2 tbsp instant coffee powder
1 banana, ripe (even better if it’s frozen)
1 cup frozen cauliflower florets
1 scoop vanilla protein powder ( I like Body Energy Club Clean Vegan protein)
1 tbsp cocoa powder
1/8 tsp peppermint extract
ice

INSTRUCTIONS

Add all ingredients to a high power blender and blend until smooth.

I was in the States a few times this year, and picked up egg bites at Starbucks for a quick breakfast. In the States, they have a kale and mushroom flavor which was SO much more delicious than the red pepper ones in Canada. I loved them so much that I wanted to recreate them on my own. I’ve been trying to increase my protein intake and these little bites make it so easy- I can reheat one as a snack, or a few for a meal.

The Mission- Bakar

INGREDIENTS

8 eggs
1/2 cup ricotta or cottage cheese
1/2 sharp cheddar or parmesan
1 cup kale, chopped finely
1 cup mushrooms, chopped finely (I used crimini)
1/2 cup shallots, chopped finely
salt & pepper to taste
olive oil

INSTRUCTIONS

Preheat oven to 350F.
Add 1-2 tbsp olive oil and chopped shallots to a large saucepan. Stir over medium heat until the shallots are translucent, then add the mushrooms. Cook until mushrooms are browned, then add kale. Cook until kale is wilted, then season with salt and pepper and remove from heat.

In a blender, add eggs, cheeses, salt and pepper. Blend until smooth.

Pour egg mixture into a muffin tin lined with parchment muffin cups. Evenly distribute the mushroom & kale on top of the eggs.

Bake for 15-20 minutes, until the eggs are firm. Let cool before serving. Store in the fridge for up to a week, reheating before serving.

Spooky season is here! I’ve never been a big candy person, chocolate is much more up my alley. I love these because they are ridiculously easy, delicious, and there’s not much sugar at all. So, I can eat more of them without a large sugar crash after! ideal.

I used halloween themed moulds to make my cups, but if you don’t want to go grab some, you can use a muffin tin. Simply line each muffin tin with muffin liners, and use those as your moulds.

Love Lost- Mac Miller

INGREDIENTS

For the chocolate cup:

1 1/2 cups high quality dark chocolate, chopped (avoid using chocolate chips as they have extra wax in them)
1 tsp refined coconut oil
maldon salt or flaky salt for garnish

For the almond butter layer:

1 cup natural almond butter
1/4 cup maple syrup
1/4 cup refined coconut oil, melted and cooled
1/2 tsp vanilla extract
1/4 tsp salt

INSTRUCTIONS

Melt chocolate and coconut oil together in a double boiler. If you don’t have a double boiler, heat in the microwave, stirring every 30 seconds as to not overheat. Spoon about a tablespoon of melted chocolate into each chocolate mould (or muffin cup). Slowly tilt in a circle to coat the sides of the mould/cup. Place in freezer.

In the meantime, stir together all of the almond butter ingredients in a medium bowl.

Once the chocolate has frozen, spoon 1-2 tbsp of the filling into the chocolate cup. Place in freezer until almond butter is hardened, approximately 15 minutes.

Remove from freezer, and top with more melted chocolate, until each almond butter layer is covered in a thin layer of chocolate. Sprinkle with sea salt or maldon salt, and freeze until hardened.

Once completely set, store in fridge until serving. Enjoy!

Oh. My. God. - this might be my best recipe yet. The sweetness of butternut squash paired with crispy sage and brown butter sauce is quite the flavor bomb. This recipe is slightly more labor intensive than my others (mostly just time waiting for the butternut squash to cook) but I promise it’s worth it.

B.O.T.A.- Eliza James

INGREDIENTS

1 medium/large butternut squash
1-1.5 cups GF flour (I use bob’s red mill 1-1)
Parmesan
Olive oil
Salt
Pepper

Sauce:
1/2 cup butter
10 sage leaves

INSTRUCTIONS

Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Cut butternut squash in half, and scoop out seeds. Drizzle with olive oil, salt and pepper, and place insides down on the cookie sheet. Roast for 40-60 minutes, until the squash is very soft. Once it has cooled, scoop the squash out of the skin into a pot.

Transfer the pot to the stove, and stir over medium-high heat. This step is to get as much moisture out of the squash as possible, so be patient. I let it cook for about 20 minutes, stirring consistently, until the squash is much thicker. Remove from heat and let cool.

Once cool, transfer squash to a food processor. Add 3/4 cup flour and 1/2 tsp salt, and pulse until a soft dough forms. You may need to add more flour in order for the dough to form, but add 1/4 cup at a time as to not over-flour the dough.

Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden.

While it’s cooking, make your brown butter sauce. Add 1/4 cup butter to a saucepan over medium heat. Let it melt, then simmer until the color is light brown and fragrant. Add sage leaves, and quickly remove from heat.

Add a splash of water to the gnocchi pan, and cover until water has evaporated. Spoon brown butter sauce over each serving, ensuring each portion gets some sage leaves. Serve warm with grated parmesan on top.

Pasta is definitely my comfort food. It’s easy, and needs minimal ingredients to be ridiculously delicious. I use Banza chickpea pasta (I order it from Natura Market). It has the best texture of any GF pasta I’ve tried, and also has 20 g of protein and tons of fibre. It turns pasta into a highly nutritious meal, but without compromising taste.

This recipe has been a go-to for a while for me. I love adding the veggies, which makes it feel fresh and not too heavy. All of these vegetables are in season right now, so get over to your local farmer’s market and make some pasta!

The Rope- Lane 8

INGREDIENTS

1 package pasta (whichever you prefer, I use Banza)
1 medium zucchini, thinly sliced into rounds
1 large bell pepper, roughly chopped
1.5 cups cherry tomatoes
1 medium red onion, roughly chopped
1/4 cup pesto
Parmesan
Olive oil
Salt
Pepper

INSTRUCTIONS

Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Place zucchini, pepper, cherry tomatoes and onion. Drizzle with olive oil, season with salt and pepper, and toss until coated. Bake for approximately 40 minutes, until zucchini is golden.

Cook pasta according to package directions- ensure to salt the pasta water generously. When draining pasta, reserve some of the pasta water. Add drained pasta back to the pot with 1/4 cup pesto and 2 tbsp of pasta water. Add roasted vegetables, and stir until coated. Season with salt and pepper, optionally red pepper flakes to taste. Serve with fresh grated parmesan.

I originally posted this recipe way back in 2016. Let me tell you, I’ve now been eating it for 6 years pretty consistently and it’s still my favorite salad of all time.

It’s also one of the most popular recipes on my site, and has been hard to find lately as it’s buried under 6 years of other recipes: so here it is again!

The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don't skip it! Nutritional yeast, if you haven't had it, is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It's also packed with a ridiculous amount of vitamins. A quarter cup of Bob's Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It's extremely hard to get B12 in a vegetarian or vegan diet, so it's an awesome thing to add in if you avoid meat. 

I’ve also been playing around with add ins. Two of my favorites are pickled red onions and fresh mint- it amps up the freshness and adds a ton of flavor.

Alive- Graeme James

INGREDIENTS

1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes

For the dressing:
¼  cup fresh squeezed lemon juice
3 tbsp olive oil
½   tsp Dijon mustard
¼  tsp honey
¼ tsp sea salt
¼  tsp ground pepper

For the vegan parmesan:
1 cup pecans
¼  cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼  tsp fresh ground pepper

INSTRUCTIONS

Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don't have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve. 

Note: if you won't be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.

Recipe adapted from Oh She Glows
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

Mmmmm, watermelon. Tastes like summer, soccer and patio drinks. While I love it as a sweet, I might even like it more as a savoury salad. It’s my favorite thing to bring to a summer BBQ or dinner- easy to throw together and tastes incredible.

Dancing in The Moonlight- Jubël ft. NEIMY

INGREDIENTS

Half a large watermelon, cubed
1 cup arugula
¼ cup goat's cheese feta
¼ cup sliced Kalamata olives
small handful mint leaves, chopped
small handful pepitas

For the dressing:
¼ cup red wine vinegar
¼ cup olive oil
salt and pepper, to taste

INSTRUCTIONS

In a large bowl, combine watermelon, mint and arugula. Add the dressing and toss to combine. You will not need to use all of the dressing. Drain excess liquid from the bottom of the bowl. Add feta, pepitas and olives to the salad and toss together. 

I haven’t been feeling too motivated in the kitchen lately, so big batch cooking has been saving me. This recipe makes a large batch, and packed with vegetables for maximum nutrition (and deliciousness).

One thing I will mention is that getting a good green curry paste will make a HUGE difference in the flavor of this recipe. Please, please do not make this with the Thai Kitchen brand green curry paste. I’ve tried it and it just doesn’t work. I get mine from a little corner store that has amazing Asian sauce selection, but you should be able to find other brands. Also, the intensity of flavor varies a lot from brand to brand, so you will need to adjust to taste.

Harry Styles- As It Was

INGREDIENTS

3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp ginger root, grated
1-2 packets Thai green curry
1.5 cans coconut milk
2 packs smoked tofu, cubed
1 large yam, cubed
1 cauliflower, chopped into medium florets
1 eggplant, chopped into large cubes
1 cup spinach
1 can chickpeas
1 bunch Thai basil

INSTRUCTIONS

Preheat oven to 400 F. On one baking sheet, toss cubed yams with olive oil, salt and pepper. On another baking sheet, toss cubed smoked tofu with olive oil. Bake the yams for 30-45 min, and the tofu for 15-30 min, until they are both golden.

While the yams & tofu are in the oven, start on the curry. Add 1 tbsp olive oil to a large pot. Add shallots and sauté over medium heat until translucent. Add garlic and ginger and stir over medium heat until fragrant. Add green curry paste, and stir for a few minutes. Add cauliflower and stir until coated. Add coconut milk, and simmer covered for 10 minutes. Add eggplant, and simmer for another 5 minutes. Add chickpeas, spinach, roasted yams & roasted tofu, cook for 5 more minutes uncovered. Turn off heat and add chopped Thai basil. Serve as is or over rice or quinoa.

Happy Valentine’s Day! I wanted to make a Valentine’s themed smoothie and this is what I came up with. The strawberries taste like spring, and the beets add just a hint of earthiness (and amazing color). I bought my sliced beets from No Frills, but look for beets in any grocery store’s freezer section.

This Feeling- Alabama Shakes

INGREDIENTS

1/2 cup coconut milk (from a can)
1/2 cup alternative milk (I used oat)
1/2 ripe banana
1/3 cup frozen strawberries
2 slices frozen beet
1 scoop vanilla protein powder

INSTRUCTIONS

Add all ingredients to a high power blender and blend until smooth.

When I was growing up, my parents did an amazing job at making holidays special for us- even Valentine’s day. We’d always come downstairs in the morning to some sort of Valentine’s day gift, little decorations, and heart shaped pancakes. It’s such an easy and cute way to surprise someone you love- even if that person is you!

I’ve made these vegan as my previous recipes have included eggs- trying to be inclusive here! However, if you can tolerate eggs, I also highly recommend trying my chickpea pancakes.

When I Get My Hands On You- The New Basement Tapes

INGREDIENTS

1 ripe banana, mashed
1 1/2 tbsp melted coconut oil, cooled (plus a bit more for cooking)
1 1/2 tbsp maple syrup
1 tbsp baking powder
1/4 tsp sea salt
1-1 1/2 cup milk of your choice
1 cup oat flour
3/4 cup gluten free flour blend (I love the Bob’s Red Mill 1-1)
1 tsp cinnamon

INSTRUCTIONS

Add banana, oil, maple syrup, baking powder, salt and one cup milk to a bowl. Whisk to combine. Add flours and gently mix, careful not to over mix. If the mixture is too thick, you can add up to an extra half cup. Heat a large non-stick pan over medium heat, and add coconut oil. Once oil has melted, either free hand pour heart shapes or pour batter into circles. Cook until bubbling, then flip. If you didn’t freehand, cut cooked pancakes with heart shaped cookie cutters. I like to serve with strawberries, coconut whip cream and maple syrup. Happy Valentine’s Day!

This recipe is a twist on my ‘best brownies ever’ recipe- my Valentine’s day edition. For me, the ultimate dessert combines raspberries and chocolate, so here we go.

For this version, I baked them in a loaf pan rather than a square- that way, they are thicker and end up gooey on the inside. You can serve them as is, but I added a scoop of vanilla (vegan) ice cream on top with a two-ingredient chocolate sauce drizzled over it. If you want to impress someone this Valentine’s day (even if it’s yourself) I highly recommend the toppings.

Next to Me- Rüfüs Du Sol

INGREDIENTS

1 cup almond butter (or tahini)
1/4 cup maple syrup
1/3 cup sugar (coconut sugar or brown sugar recommended but not necessary)
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup fresh raspberries
maldon salt (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. Line a loaf pan with parchment paper, and grease with coconut oil. In a medium bowl, mix together the almond butter or tahini, maple syrup, sugar, eggs and vanilla. Once combined, stir in cocoa powder, baking powder, and salt. Fold in chocolate chips and raspberries, then transfer batter into prepared baking pan. Bake for 28-35 minutes, until a toothpick comes out (mostly) clean. Let the brownies cool slightly before cutting as they are extra fudgey. Optionally, top with a sprinkle of maldon salt.

Two ingredient chocolate sauce

Add 1/2 cup chopped dark chocolate or chocolate chips to a saucepan. Add 1 tbsp full fat coconut milk- the kind from a can. Whisk over low-medium heat until smooth. If too thin, add more chocolate. If too thick, add more coconut milk.

Is it really as good as it sounds? YES. I make this soup allll the time. Need something comforting? Butternut soup. Cold? Butternut soup. Bored? Butternut soup. You get the idea. 

It's also the taste I most associate with fall (sorry, pumpkin spice lattes). October is squash season, and you can usually get cheap squash at any farm. Now that farm season is over, I like to get my squash from farmer's markets, but you can find them at any grocery store too. 

When I lived in Kelowna, one of my roommates loved to chop things. She'd chop all the butternut squash for me when I made soup- it was the BEST! I now (sadly) do all my own chopping. Costco sometimes has pre-cubed butternut squash in the fresh produce section, which is an amazing option for those of us on a time crunch as well. 

I love making this soup on the weekend when I have time to hang out while the squash roasts. It makes a big batch so you have soup all week! The soup is best with a piece of crusty bread or toast to dip/scrape the sides of the bowl. For gluten-free Vancouverites, my favorite gluten-free bread is the sourdough from Alkeme.

I originally posted this recipe in 2015- but here it is again because it deserves a top spot on the blog!

Avett Brothers- I and Love and You

INGREDIENTS

1 medium butternut squash, chopped in 1 inch cubes, approx. 4 cups
4 apples, chopped in 1 inch cubes (sweeter varieties work best)
1 small yellow onion, chopped
3 cloves garlic
¼ olive oil
2 cups vegetable stock
2 cups water
1 tbsp cinnamon
¼ tsp red pepper flakes
sea salt and ground pepper
honey, to taste

INSTRUCTIONS

Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper. Spread the chopped squash, apples, onions and peeled whole garlic cloves over the cookie sheets. Drizzle with olive oil, and season with sea salt and freshly ground pepper (approximately. 1/4 tsp of each). Roast in oven until squash is golden brown, approximately 1 hour, stirring every twenty minutes or so. 

Add the roasted vegetables to a large pot, and pour in the vegetable stock and water. Bring to a boil, then reduce heat to low and let simmer. You may need to add more water as it boils off- the liquid should be just covering the vegetables. When the squash and apples are soft, blend with an immersion blender until smooth. You can also transfer to a stand blender to blend, but be cautious as the steam can blow off the lid if it's too hot. After it's all smooth, add the cinnamon, red pepper flakes, and salt and pepper to taste. Some squash are slightly bitter, so you can add honey in small amounts (a tablespoon at a time) to taste. 

I hate to admit it- but I was never a milk and cookies fan as a child. I didn’t like milk that much, and preferred washing my cookies down with orange juice (I know, it’s almost a crime against cookies!). Lately I’ve been making my own dairy-free mylks and let me tell you- they’re cookie-dipping worthy. I use equal portions of oats, almonds, and coconut, but feel free to play around with whatever you have in your cupboard.

And the cookies- they are my new favorite dessert/snack. They’re super easy and whip up in a few minutes, have minimal ingredients and nutritious ingredients- the only sweetener used is maple syrup. It’s a good thing too, because once they’re out of the oven, I can’t stop eating them- bet you won’t be able to either.

Better Not- Louis The Child, Wafia

COOKIE INGREDIENTS

1/2 cup tahini
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup old fashioned oats
3 tablespoons almond flour
4 oz dark chocolate, chopped

COOKIE INSTRUCTIONS

Preheat oven to 350 F. Add tahini, maple syrup, and vanilla to a medium bowl and whisk until smooth. Add all dry ingredients and mix until smooth. Using a cookie scoop or large spoon, scoop out batter onto a greased cookie sheet. Bake for 6-7 minutes, until golden around the edges. They can overbake easily, so take them out while the middle still looks a bit raw. Transfer to cooling rack and cool before eating.

Recipe from Broma Bakery.

MYLK INGREDIENTS

1/3 cup dried unsweetened coconut flakes
1/3 cup oats (i used GF)
1/3 cup almonds, chopped
3 cups water
1 tsp vanilla
1/2 tsp cinnamon
pinch of sea salt
splash of maple syrup (optional)

MYLK INSTRUCTIONS

Add coconut flakes, oats, almonds and water to a high powered blender. Blend on high for 3-4 minutes, until smooth and creamy. Pour into a bowl, through a nut milk bag. Squeeze bag until all the liquid is out. Pour milk back into blender. Add cinnamon, vanilla, sea salt and maple syrup if using, and blend until combined. Store in fridge, use within a week. The mylk may separate in the fridge, just shake well before using.

I have a lot of smoothie recipes on the blog- they’re one of my go-to’s for breakgast. I recommend them to patients often as it’s such an easy way to sneak veggies into your diet, get a good protein boost and still enjoy something that tastes good. This one has been on repeat lately as I love that it combines my morning coffee & breakfast into one. Hot tip- President’s choice (superstore, independent, no frills, etc) has cartons of cold brew in the milk aisle which is so convenient!

Glass Animals- Heat Waves

INGREDIENTS

1/2 cup coconut milk (from a can)
1 cup cold brew
1 banana, ripe (even better if it’s frozen)
2 large handfuls spinach
1 scoop vanilla protein powder
1 tbsp cocoa powder
ice

INSTRUCTIONS

Add all ingredients to a high power blender and blend until smooth.

This is my third banana bread recipe on the blog and, might I say, my new favorite. If you prefer a high protein banana bread, my first recipe is great. For something super flavorful and fun, the cinnamon swirl. If you’re craving a more traditional banana bread, this is the one for you. It’s the closest replica of a traditional banana bread I’ve found- dense, moist, and ultra delicious. I found it didn’t need any chocolate chips or blueberries, it was perfect on it’s own, but feel free to play around with adding them or other mix ins.

Now, I just have to wait for this heat wave to go away so I can turn my oven back on for more banana bread!

Lorde- Solar Power

INGREDIENTS

3 large bananas, mashed
1/2 cup extra virgin olive oil
1/2 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cup gluten free flour (Bob’s Red Mill 1-to-1 is the only one I use)
1 cup almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 tsp salt
Optional: walnuts, dark chocolate chips, blueberries

INSTRUCTIONS

Preheat oven to 350 F. Grease either a loaf pan with coconut oil, and line the bottom & sides with parchment paper. In a large bow, whisk together mashed banana, oil, sugar, eggs and vanilla until smooth. Mix in the flours, baking powder, cinnamon & salt until well combined. Fold in any other mix-ins. Bake in oven for 40-45 minutes, until an inserted toothpick comes out clean. Allow bread to cool before serving.

Recipe adapted from Rachl Mansfield.