Follow Me

Close

This smoothie makes the ultimate breakfast to-go.  If you are anything like me who values time above anything else, you will appreciate this smoothie as it takes less than 5 minutes to make.  Your mornings just got a little bit easier!

I absolutely love this smoothie because its sweet and tart in taste, super healthy and filling! Even if I am not physically going somewhere in the morning I seem to be still on-the go with my little one and this is such a great and tasty go-to breakfast for me.  Now that the weather will be warming up here in Toronto (I hope!), I am definitely blending up this smoothie a few times a week.

This delicious smoothie recipe makes eating breakfast easier and healthier.  It is packed with fruit, protein and good carbohydrates to power your day. Remember starting with small changes and keeping life and your diet simple is key.  This breakfast smoothie will have you looking forward to your mornings and enjoying healthy eating!

Ingredients

1/2 cup rolled oats

1 teaspoon chia seeds

14 frozen or fresh strawberries

1/4 cup almond butter (or nut butter of choice)

1 cup almond milk

3/4 cup yogurt (I use coconut based yogurt for a dairy-free option)

1 tablespoon raw honey

1/2 teaspoon vanilla extract

1/2 teaspoon hemp hearts (topping)

Instructions

  1. Blend oats and chia seeds together in a blender until a fine consistency
  2. Combine all remaining ingredients until smooth
  3. Top with hemp hearts

Of the winter soups, leak and potato is one of my favourites.  I have fond memories of my grandmother making this soup for me when I was young.  I have taken her classic recipe and added a twist! This creamy and comforting soup is delicious and takes less than 30 minutes to whip up!

In spite of the name, this soup does not have a drop of dairy. It might seem like a strange addition but I have used full fat coconut milk as the substitute to cream making this soup incredibly flavourful and thick.

Ingredients

3 tablespoons coconut oil

2 cloves garlic

1 medium yellow onion

2 leeks

4 large potatoes

1 tablespoon salt

1 tablespoon pepper

1/2 tablespoon cayenne

4 1/2 cups vegetable broth

3 tablespoons full fat coconut milk

Instructions

  1. Cut of the tough dark green tops and discard. Slice the white and light green parts of the leeks into 1/4-inch thick slices. Peel and cut potatoes into cubes
  2. Melt the coconut oil in a medium pot and sauté garlic and onions until soft.  Add leeks, potatoes, salt, pepper and cayenne then lower heat and cook for 10 minutes
  3. Add vegetable broth and bring to a boil the simmer for 20 minutes
  4. Using a hand blender, puree half of the soup (for a chunkier consistency)
  5. Add more spices after tasting (potatoes soak up salt so you may need to add more here) and coconut milk. Top with chopped parsley