A perfect blood sugar, hormone and mood balancing storm with this morning oatmeal recipe! Oatmeal is a great way to start your day and with the right ingredients will keep your metabolism humming and give you fuel for your day ahead. The key is ensuring that your bowl contains enough protein and good fat. Hemp seed is one of the highest protein-containing plant based foods with 1/4 cup giving you a whopping 15 grams of protein and 15 grams of fat. They are an awesome source of essential fatty acids, giving you both omega 6 and plant derived omega 3. For all you oatmeal lovers add this one to the books, and for those of you who still aren’t sold I encourage you to give this recipe a whirl. Ready to eat in under 5 minutes!
1/4 cup gluten-free quick oats
1/4 cup hemp seeds
2 tbsp chia seeds
1/2 cup boiled water
2 dates, depitted and diced (optional)
2 tbsp tahini
1 tbsp ground flax
1 tsp pure maple syrup
Top with walnut pieces or pumpkin seeds and coconut flakes if you’ve got them
Add all ingredients to your bowl
Combine with boiled water
*add more hot water as desired to thin consistency. The chia seeds will definitely thicken up the mixture.
A twist on the old morning glory muffin. Made with carrot and apple and a satisfying crunchy walnut topping. Walnuts are nature’s brain food, high in plant derived omega 3s. There’s a reason why these nuts are shaped like mini brains afterall...Hope you enjoy this modified morning glory muffin recipe!
**makes a dozen
**gluten free, dairy free, natural sugars
1/2 cup chopped walnuts
1/4 cup coconut oil
1 cup almond flour (pack down into the measuring cup)
1 cup whole oats
1 1/2 tsp baking powder
1/2 tsp baking Sosa
1 tsp cinnamon
1/4 ground ginger
1/4 tsp sea salt
3/4 cup grated carrot (about 1 carrot)
3/4 cup grated apple (about 1 small apple, no need to peel skin. Use apple of your choice, I used a gala).
1/2 cup Yoso coconut yogurt (unsweetened)
1/3 cup honey
2 tsp vanilla
1. Preheat oven to 350 F. Rough chop walnuts into small pieces. And grease muffin pan with coconut oil.
2. In a large mixing bowl mix combine dry ingredients- almond flour, oats, baking powder, baking soda, sea salt, cinnamon and ginger.
3. Add the grated carrot and apple and fold to combine.
4. In another bowl combine wet ingredients- melted or liquid coconut oil, egg, yogurt, honey, and vanilla.
5. Add wet ingredients to the dry. Stir gently until combined. Do not overmix.
6. Divide batter evenly amongst muffin cups. Evenly top muffins with chopped walnut pieces.
7. Bake for 18-22 mins until tooth pick inserted to centre of muffin comes out clean. Let muffin tray cool for 5 mins before transferring muffins to cooling rack.
8. Serve, store or freeze.
Who’s ready for Taco Tuesday?? This is a great way to get more fish into your week for you and the kids, while making it fun at the same time! Who doesn’t love a good fish taco? Choosing wild fish means access to consuming higher levels of nutrients, including vitamin D, a variety of minerals, omega-3 essential fatty acids and amino acids from proteins, which have countless benefits including brain health promotion and fighting depression and anxiety.
*Serves 4 (2 tacos each)
*Gluten and dairy free
For the Fish Taco:
-3-4 fresh or frozen wild haddock fillets (depending on the size of the fillet) - thaw if frozen (can use wild cod as well)
-Fish Seasoning- 1/2 lemon, 1/2 tsp parsley, 1/2 paprika, sea salt or dulse flakes to taste.
-8 tortillas (I use La Tortilla Factory brand, which makes gluten-free or regular wheat/corn tortillas).
-2 cups shredded napa or green cabbage
For the Toppings:
-2 avocados, diced (or mashed with lime juice and sea salt if you prefer a simple guacamole)
Pico de Gallo
-1 1/2 medium sized tomatoes, rough chopped
-1 stalk green onion, rough chopped
-1/2 cup fresh cilantro, rough chopped
-fresh lime juice squeezed from 1/4 lime
Spicy Mayo (not shown here but the perfect topper to your tacos for that extra flavour and kick)
-1/2 cup avocado mayonnaise (Chosen Foods brand)
-2 tbsp sriracha
-Extra lime for squeezing over your taco
1. When fish thawed (if frozen) halve fillets length wise and place in large ziploc bag with all fish seasoning ingredients. Let mixture sit in the fridge for at least 15-20 mins, while you prep other ingredients.
2. Preheat oven to 350. Shred cabbage and then prepare pico mixture. Combine all pico ingredients to a food processor and blend to combine or simply finely chop all ingredients and combine in a glass bowl. Set aside.
3. Bake seasoned fish fillets at 350 for 15 minutes.
4. Dice avocados or prepare guacamole mixture in another glass bowl. Set aside.
5. Combine spicy mayo mixture and set aside.
6. Slice lime wedges for extra lime.
7. Lightly warm tortillas in the oven (right on the rack) for 2-3 mins once fish is removed and ready.
8. Dress your tacos with cabbage, then fish, then avocado/guac, pico de gallo and lastly spicy mayo and extra lime if desired.
A collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind.