Archive of ‘Breakfast’ category

Yogurt Parfait

 

RECIPE

 Ingredients

1/3 cup greek yogurt [I used coconut flavour]

1 kiwi, sliced

4-5 strawberries, sliced

1/2 banana, sliced

1/3 cup blueberries

1 tablespoon granola

 Directions

In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass

Next, add a layer of the kiwi followed by another layer of yogurt.

Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.

Sprinkle with granola and serve right away 🙂

Enjoy!

 






Crepes!

Ahh crepes! How I love thee. I was first introduced to crepes many many years ago when my younger sister had to make them for her high school french immersion food project (try saying that three times quickly-tongue twister!!) So naturally, my mom made them for her LOL. All I know is, my sister speaks french fluently (mashAllah) and I am thankful she had this project and my mom learnt to make these amazing crepes and passed the recipe down to me! It’s pretty easy once you get the hang of it. You have to work fast in rotating that pan to evenly coat the pan with the batter. And the best thing is, you can eat these any time of the day and change the filling/toppings up to fit the meal (but that’s another blog post 😉  )  Here ya’ll go:

RECIPE

Ingredients

1 cup all-purpose flour [or whole wheat/multigrain flour like I used!]

2 eggs

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter, melted

OPTIONAL TOPPINGS (can substitute with other goodies):

Oreos

Caramel sauce

Chocolate sauce

Cream cheese frosting

Vanilla Ice cream

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and melted butter; beat until smooth.

Heat a lightly oiled/buttered frying pan (non-stick preferably!) over medium high heat.

Pour or scoop the batter onto the centre of the pan/griddle, using approximately 1/4 cup for each crepe and tilt the pan in a circular motion so that the batter coats the pan surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula, flip and cook the other side.

Your crepe is now ready! I have spread my crepe (pictured above) with a Betty Crocker cream cheese frosting (mmm!), with mashed up Oreo’s topped with a single scoop of vanilla ice cream which was drizzled with caramel and chocolate sauce!! All sorts of topping combinations can be had on crepes: fresh fruit, different flavours of ice cream, brownies, etc-the possibilities are limitless (my mouth is watering as I type this out!!!!!)

**Note: remember to re-butter the pan lightly after each crepe is made to prevent sticking to the pan **

 






Nat Nat Breakfast Cookies

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up. I learnt about this cookie from my good friend Nat. She’s the healthiest eater I know along with being one of the nicest people ever! I miss our daily tea chats Nat!!! This post is dedicated to Nat :):)<3<3

Okay here is the recipe for you all:

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 

 *The dry ingredients added-aren’t they a beauty?*

 






Monday = Smoothie Time!

Hey all! Happy Monday! It’s a new week so let’s make the best of it! I am off to an early start this morning so made myself this quick and fabulous green smoothie (okay its not a complete green smoothie ….but it is a lovely green colour!!!!). Started off with these ingredients:

 

….and once it was all blended in my Ninja it looked like this!! *in love with the colour*:

RECIPE

Ingredients

1 cup spinach

1 frozen banana

1 cup almond milk

1 scoop vanilla whey protein powder

1 cup frozen pineapple chunks

1/3 cup frozen strawberries

1/4 cup water (optional)

Directions

Peel the frozen banana-cut the banana into thirds and score the peel and pull it off, it should come off easily!

Then place all of the above ingredients into your blender/smoothie maker/Ninja/NutriBullet etc and blend for a few minutes until smooth.

Add water if the consistency is too thick

Blend some more

Pour into a cute mason jar or travel smoothie mug to take with you on your busy day

Enjoy and have a lovely Monday!!!

 

p.s. Have you seen our notes on the Healthy Eating Workshop we attended? If not, head on over to our Reviews section and check it out!

 






Poached Eggs!

RECIPE

Ingredients

Eggs

1 tablespoon Vinegar

Water (amount dependent upon size of your pot, fill halfway)

Green onions (optional)

Directions

Bring a half filled pot of water to a simmer

Add a dash of vinegar to the pot

Crack the eggs individually into a small bowl

Create a gentle whirlpool in the water using a whisk

Slowly tip the egg into the vortex that is created (you will see the egg whites wrapping around the yolk!)

Let this cook for three minutes

Remove the egg with a slotted spoon

Place on a paper towel to remove the excess water and pat gently to dry

Serve on an english muffin or a multigrain bagel and garnish with green onions!

Enjoy!

 






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