Hey guys! Fall just sort of snuck up on my and now WHAM! It’s here. The other day I made this tea and berry drink thing and I realized that the time for berries has passed. We need some warm spices and things that are orange😂 So, I present to you, Carrot and Date Breakfast Cookies! These babes are simple, sweet, and hearty, and contain a very special secret ingredient.
Do you want to know what it is? The secret ingredient? It’s tahini!! I’ve only ever used tahini in hummus before, but in these breakfast cookies it gives such a nice nutty flavour! The other not-so-secret ingredients are carrots, dates, oats, and a bunch of fall spices. Let me just list all of the things that these are: REFINED SUGAR FREE. VEGAN. GLUTEN FREE. DAIRY FREE. DELICIOUS. Delicious is now a legit food category. These cookies just made it one.
If you don’t have tahini (you should get some) you can use a nut butter of choice👌 Also, play around with some add ins because raisins, chocolate chips, or dried fruit and nuts would be great in these. In this recipe, you have a perfect autumn-ish foundation for all of your fall baking dreams. Not to mention a great breakfast✌️ Enjoy my friends!!
Carrot and Date Breakfast Cookies
Serves: Makes 9 cookies
Total Time: 45 minutes
10 large Medjool Dates, pitted
2/3 cup grated carrot
2/3 cup rolled oats
2 tbsp tahini
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Bring a small pot to a simmer, then remove it from the heat. Add in the dates and let them sit in the warm water for 7-10 minutes to soften up.
Preheat your oven to 375 degrees Fahrenheit.
Add the softened dates into a blender or food processor and blend until a smooth paste forms. Scoop it into a bowl.
Add the oats, carrot, tahini, and spices to the date paste. Stir until combined.
Line a pan with parchment paper, and scoop out tablespoon sized balls of cookie dough. Place them on the pan and press down with your fingers to form cookies. Bake the cookies for 10-15 minutes, until the bottoms are golden brown.
Remove from the oven and let cool completely before enjoying.
Hope you like this first taste of fall! Stay tuned for some apple and pumpkin recipes coming soon 🙌🙌
Hey guys:) I got a cool new blender over the weekend that makes single serving smoothies, so I thought I’d whip up a smoothie for breakfast this morning, and I could drink it on the drive to school. This morning was Upper Body day💪💪 so I wanted sone protein in there. Protein powder is my first choice, and for a while I was using some that we just had in our pantry. But now we’re out, and it’s so dang expensive! I’m not about to spend sixty five bucks on a thing of protein powder. This is where we get creative, people.
I tried adding black beans into one of my smoothie bowls a few weeks ago, and it may sound gross, but you can’t even taste them. Plus, they help thicken things up. Boom, 6 grams of protein. Then you’ve got a tablespoon of peanut butter, which adds great flavour. Another 4 grams of protein. Then some spinach and kale for the vitamins. 1 more gram. And finally, a cup of almond milk. 1 gram. So then you’ve got yourself a smoothie with 12 GRAMS of protein without using any powder whatsoever!!
This smoothie is not only full of vitamins and protein, but it tastes great👌 The peanut butter gives it some nuttiness, and the strawberry, banana, and peaches make it sweet🥰 This is a recipe that I will definitely be remaking, because it’s a quick, portable, protein filled breakfast that satisfies my sweet tooth! Definitely give this one a try😊
No Powder Protein Smoothie
Total Time: 7 minutes
1 banana, frozen and chopped
About 5 fresh strawberries
1/2 cup cooked black beans
1 tbsp natural peanut butter
1/2 cup packed spinach
1/2 cup packed kale
1/2 cup chopped frozen peaches
1 cup unsweetened almond milk
Add all of the ingredients into a good quality blender and blend until smooth.
Such a quick and easy breakfast recipe!! Hope you enjoy:)💪💪
Hey there! Lunch is important, but breakfast is also essential to a great school day👍 I don’t get how people skip breakfast- it’s so delicious and totally fuels you up! With these overnight oats you won’t have to skip breakfast ever again because they’re so simple and quick👌
I haven’t made overnight oats in a long time, but they’re awesome because you just mix everything up, then leave them in the fridge for the next day. It saves a lot of time in the morning, and this recipe is really tasty- I used my favourite combo of Pb and banana. Also, I used almond milk in mine, but you can use any milk you’d like😊
Hopefully these oats solve your breakfast problems!! I’ll try and post more fun flavours in the future😋
Peanut Butter and Banana Overnight Oats
Total Time: 5 minutes to make, then let sit overnight.
1/3 cup quick cooking oats
1 ripe banana
1 tbsp peanut butter
2/3 cup milk of choice
In a small bowl, mash half of the banana. Mix in the oats, peanut butter, and almond milk, then cover with seran wrap and place in the fridge overnight to set up!
Remove from the fridge in the morning, top with the remaining banana, and enjoy!
**Fun tip: for an on-the-go breakfast, mix your oats in a Tupperware container with a lid!**
It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.
All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.
Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!
Peanut Butter Cluster Nice Cream
Total Time: 210 minutes
For the Peanut Butter Clusters:
1 cup oat flour
2 1/2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp runny or melted crunchy peanut butter
2 tbsp dark chocolate chunks
For the Nice Cream:
3 bananas, sliced and frozen
1/2 tsp vanilla
Splash of water
Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:
3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!
This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!
Breakfast is probably my favourite meal of the day, mostly because I get to make it sweet. I’m definitely a sweet over savoury breakfast person, because when you get to eat sweet stuff for an actual MEAL why wouldn’t you? I’ve posted a lot of breakfast recipes over the years, but I’d thought I’d compile a list of 10 Healthy Breakfast Ideas that you can make when you’re in a slump.
All of these are super simple and quick to make, and a couple can be made in advance to prepare for busy mornings. No matter how busy I am, I ALWAYS make time for breakfast, because it fuels me for the rest of the day. Fruit, complex carbs, protein and healthy fats are essential to an awesome breakfast, so you can kick butt all day long! Plus, breakfast needs to taste good, and all these recipes are DELISH. they have so much flavour and sweetness without any refined sugar.
I hope you find a couple of recipes in here that you really love and can keep coming back to! Enjoy;))
I have two pancake recipes on my blog: PB and J Stuffed Pancakes and Cinnamon Raisin Apple Pancakes. Both are made with oat flour and are SO YUM. Pancakes are a classic breakfast food, and can actually be whipped up pretty fast. My PB and J Stuffed Pancakes come together in a blender and take only a few minutes to cook. You could even make a big batch of either of these and freeze them, then pop them in the microwave or toaster for an on-the-go breakfast.
Oatmeal is so good for you and makes such a heart-warming breakfast. Both of these oatmeal recipes come together in under 20 minutes, and are super tasty! On the left is my Carrot Cake Oatmeal– it has lots of spices, carrot, and some dates instead of raisins. Then you have my Vanilla Protein Oats, which have protein powder in them for a little boost in the mornings!!
These aren’t really a “recipe” per se, but whenever I don’t feel like making a fancy breakfast I just cut up a bunch of fruit, add some peanut butter, and go to town! I love fruit so much and I could eat it all day, so this is the perfect breakfast for me.
Smoothie Bowls are my favourite breakfast of all time. I like using frozen bananas to make them thick and creamy, and so it’s kind of like eating ice cream for breakfast. They’re a great way to eat lots of fruits and veg for breakfast, and the toppings are endless! On the right is my Berry Banana Smoothie Bowl, on the left is my Watermelon and Greens smoothie bowl from my post on 2 Summer Smoothie Bowls, and in the middle is the bowl I’ve been eating almost every day recently- just blend up a frozen banana, some spinach, blueberries, and a scoop of protein powder with some water and top with peanut butter and more blueberries. Yum!!!
I have this awesome recipe for Lemon French Toast that you should definitely try out! It’s vegan, made with sprouted grain bread, and tastes so good! Serve with some fresh fruit and maple syrup for the perfect weekend breakfast.
I’ve been eating more of these quinoa breakfast bowls lately too. Quinoa is super good for you- it contains 9 essential amino acids- which makes it a great way to start your day! I cook it with almond milk and top it with lots of fruit and nut butter. Here’s the recipe for my Cherry, Peach and Quinoa Breakfast Bowls.