Banana Oat Smoothie

This smoothie is perfect at breakfast or just as good for when you’re craving something sweet, yet virtuous. This five ingredient recipe is very simple and basic, but it offers a tremendous amount of flavour and sweetness. This smoothie is now one of my favorites to make in the mornings. Swap the honey for agave nectar if you want this to be vegan.

Ingredients: 

-1 banana, sliced
-1/4 cup gluten free rolled oats
-1 cup coconut milk (or almond milk)
-1 1/2 tsp honey
-1/2 tsp ground cinnamon

Directions:

1. Place the banana, gluten free rolled oats, coconut milk, honey, and cinnamon in a blender and pulse until smooth. If you would like the smoothie to be colder, leave it in the freezer for five to ten minutes. Sprinkle with cinnamon and rolled oats to serve.

This recipe makes a single serving smoothie.

Honey Lavender Cookies

Okay, we have a winner. I know it’s been a while since I posted a recipe, but I promise you that you will fall in love with these pretty little cookies. These cookies are gluten-free and dairy-free. If you would like them to be vegan you can substitute the honey for some agave nectar. The sugar that I used is coconut sugar, and I used very little at that. These cookies are packed with lavender flavour, and offer a crispy yet soft texture with a delicious buttery taste. These are also extremely easy and quick to make and bake! These are a must try. I really hope you enjoy them!

Ingredients:

-1 cup almond flour
-1/2 cup all purpose gluten free baking flour
-1 tbsp arrowroot starch
-1 tsp baking powder
-2 tbsp dried lavender flowers, finely chopped
-¼ cup coconut sugar
-1/2 tsp sea salt
-2 tbsp honey
-1/2 cup melted vegan butter

Directions:

1) Preheat the oven to 350 degrees.

2) Combine the dry ingredients into a bowl: flours, coconut sugar, baking soda and sea salt. When everything is blended, mix in the finely chopped dried lavender.

3) Mix in the melted vegan butter and honey and combine all together until a nice dough forms.

4) Using your hands, form little balls with the dough and place on a baking tray lined with parchment paper. Gently press down each ball with the back of a spoon to flatten them.

5) Place in the oven and bake for 15 minutes.

This recipe makes 15 adorable little lavender cookies.

Sweet Green Pudding

This is my go-to snack when I come home from a hot yoga class. This plant-based pudding is light, simple, and sweet. I love that it’s such a healthy and satisfying snack, yet can be made in a matter of minutes. 

Ingredients:

-1 fresh ripe banana
-1 fresh ripe avocado
-2 heaping teaspoons of honey (or agave nectar)
-3/4 cup almond milk (or coconut, soy)
-Pinch of cinnamon

Directions:

1) Remove the skin and pit from the avocado and place the meat into a blender. Add in the banana, cutting it up in coins. Drizzle in your honey and almond milk, and throw in a pinch of cinnamon. Blend until thick and smooth. 

The Lazy Girl Smoothie

Whether you slept in (and accidentally hit the snooze button 4 times) or simply can’t be bothered to make breakfast, this is the go-to bevy of choice when pressed for time. This smoothie is for berry lovers, and full of antioxidants that help fight disease.  The best part is that you can use whichever berries you prefer. I like using the frozen mixed berries that you can buy at the grocery store – but if you’re craft you can wash and freeze fresh ones.

This recipe involves no dicing or prep and it only has four ingredients.  From my experience, these measurements make for an easy-peasy blend.  This is even more awesome if you make it in a single serving smoothie and take it to go.

Ingredients:

-1 ripe banana
-3/4 cup frozen berries
-1 cup coconut milk
-1 tsp. raw honey – also a powerful antioxidant (or regular honey if you don’t have raw)

Directions:

1. Cut up banana and place in blender, top with frozen berries, add raw honey and pour coconut milk over. Blend until smooth.

Apple Cinnamon Breakfast Muffins

I call these beauties breakfast muffins because they are dense, filling, and packed with only the best ingredients. These muffins are also great as a healthy snack, as they are full of fiber and contain no added sugar. And don’t they just look so pretty and rustic? These are the perfect treat for fall.

Ingredients:

-1 apple (I like Royal Gala apples or McIntosh)
-1 cup millet flour
-1/2 cup almond flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp sea salt
-1 tbsp ground chia seeds (optional)
-1 tsp cinnamon
-1 cup natural applesauce
-1/2 tsp vanilla extract
-1/4 cup melted coconut oil
-2 tsp melted raw honey (or regular)
-Cinnamon for sprinkling
-Walnuts (optional for toppings)

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients into a bowl: millet flour, almond flour, baking soda, baking powder, salt, cinnamon, and ground chia seeds.

3. Mix the wet ingredients into a bowl: applesauce, vanilla extract, coconut oil and raw honey.

4. Mix the wet ingredients into the dry ingredients with a whisk.

5. Mix in 1 cup diced apples (or about one apple).

6. Place batter in greased muffin tins. Add in any extra apple slices for decoration, and crumble walnuts on top. Top off with cinnamon. If you want a nice crunchy top, you can sprinkle on some brown sugar.

7. Place in the oven and bake for 24 minutes, or until a toothpick comes out clean.

This recipe makes about 9 large breakfast muffins.