Blueberry Mango Overnight Oats

Hi friends:) I don’t know why but this week has felt way more hectic than usual, and so I’ve been making overnight oats for the first time in a while- they’re SO helpful.

There was a time when I had overnight oats every single day for breakfast, and honestly I can see why😂 Actually I definitely used to go through breakfast “phases”, like for I would say almost a year I had Greek yogurt with a banana and peanut butter for breakfast every day; I had an overnight oat phase, last summer it was smoothie bowls and now I’m into some oats with Greek yogurt in the side. I do try and switch up my breakfasts more now though because there are so many delicious options and I want to get to eat them all😋

Anyways, overnight oats are super tasty and make the perfect grab and go breakfast. Usually I eat my breakfasts in the car, so with these I can just take em out of the fridge, bring a spoon and I’m good to go. I use this cute mason jar which had a wide top so I can get my spoon in there, and it fits in my school bag nicely after as well! I for sure recommend using a jar because it’s easy to grab and take with you in the mornings, but a small Tupperware container or even a bowl with plastic wrap over it will work too.

Pretty much all you’ve gotta do to make these delicious oaties is mix all of the ingredients in your container, and then let them sit overnight! For these blueberry and mango ones I started by mashing half of a banana in my jar. I then added my oats, some Greek yogurt, the mango and blueberries, and some almond milk. The mason jar lid got screwed on and I shook that baby so that everything got mixed together! The next morning I took my jar out of the fridge, added a few more fruits and some peanut butter, and I was good to go. You can save even more time by adding your toppings in the night before.

I absolutely LOVE the yogurt in these oats- it makes them so creamy and adds a ton of amazing protein. Then you’ve got those fruits, and the mashed banana for sweetness, and everything’s just👌. So good!

Hope you enjoy this easy and tasty recipe! Definitely going to be taking advantage of these more and coming up with some new great flavour combos🥰

Yours Truly,

Olivia:))

Blueberry Mango Overnight Oats

Blueberry Mango Overnight Oats

  • Servings: 1
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Ingredients

-1/2 a ripe banana

-1/3 cup quick cooking oats

-3/4 cup Greek Yogurt (use any % you’d like)

-1/4 cup almond milk

-1/4 cup fresh or frozen chopped mango

-1/4 cup fresh or frozen blueberries

-Additional fruit and/or nut butter for topping (optional)


Directions

1. In a mason jar, Tupperware container, or small bowl, mash the banana and stir in all of the other ingredients.

2. Cover and place in the fridge overnight.

3. In the morning, remove the cover and add your toppings of choice, or grab your container and eat as is.


Flourless Chocolate Muffins

Hey there guys! Everyone loves chocolate, and today I’ve got a quick and easy chocolate muffin recipe that is FLOURLESS, REFINED SUGAR FREE and VERY TASTY.

I tried to pack as much protein into these as I could, without using protein powder, because I know sometimes I don’t have access to it and I wanted to make sure that both you and I could make these with minimal ingredients. So I turned to one of my favourite, super versatile ingredients- chickpeas! They’re full of protein and give the density to these muffins that is otherwise missing because of the lack of flour. I promise that you can’t taste them in there at all- much like in my Healthy Edible Cookie Dough. All you get is an amazing, chocolate-y flavour in a cute and fluffy mini muffin.

The other simple ingredients in this tasty snack include cocoa powder, egg, baking powder, peanut butter (yum), vanilla and banana. Everything gets tossed into the blender and combined until a smooth batter forms. I greased up my mini muffin pans with a bit of coconut oil, filled them up, and baked for about 15-20 minutes. So these muffins are not only healthy, but quick and easy to make too!

I love this recipe because it’s soooooo delicious and makes the perfect snack, quick breakfast, or healthy dessert. The chickpeas worked perfectly as a kind of flour substitute- I definitely want to play around with that some more! Don’t be scared away by them though- they give a great texture but have no effect on the taste.

Hope you enjoy this delicious recipe!

Yours Truly,

Olivia:))

Flourless Chocolate Muffins

  • Servings: Makes 18 Mini Muffins
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Ingredients

-3/4 cup canned chickpeas, drained and rinsed

-1 ripe banana

-3 tbsp cocoa powder

-1 tsp vanilla

-1 tsp baking powder

-1 egg

-1 tbsp peanut butter


Directions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Add all of the ingredients to a blender or food processor and combine to form a smooth batter.

3. Grease 18 mini muffin cups with a little bit of coconut oil and fill them 3/4 of the way with batter. Bake the muffins for 15-20 minutes, until a toothpick comes out clean.

4. Remove from the oven and let cool completely before you enjoy.


Quick and Easy Banana Pancakes

PANCAKES- one of the best breakfasts ever! I’ve been crazy about pancakes lately and I wanted to share the recipe that I’ve been using. It’s quick, easy, uses 2 INGREDIENTS, and so tasty! I also love all the protein they pack in first thing in the morning.

I’ve used a lot of oats in my pancakes in the past, and while they do make a good cake, they can make things a bit dense. So I went really simple and just used banana and egg- and I loved the result! I remember a few years ago I tried out this simple recipe, but it never really stuck. I’m pretty much obsessed with it now though!

Because they lack a bit of that density that some kind of flour would give them though, they’re a little bit harder to flip. Some tips to make flipping easier are:

  • Use Slightly Underripe Bananas- slightly underripe bananas are more starchy then when they’re very mushy and ripe, and so using them in this recipe helps the pancakes to hold together better and not burn as easily.
  • Use a Thin Spatula- the thinner the spatula you use, the easier it is to get under these delicate pancakes and flip em!
  • Make the Pancakes on the Smaller Side- it can be really difficult to flip large pancakes, and making them smaller means that it’s easier to get under them. I use strictly one tablespoon full of batter for each pancake.
  • Wait Until You Can See Bubbles All Around the Edges to Flip- I know it can be hard to wait to eat these pancakes, but make sure you wait until you see those bubbles to flip! If the pancake isn’t cooked through enough, the flip will fail.

Keeping those tips in mind, flipping should be a breeze!

I love how versatile this recipe is too- you can add cinnamon, allspice, a bit of cocoa powder, matcha, or any other powdered flavouring you’d like. And for only using a banana and two eggs, you get LOTS of small pancakes- I’m talking like 10-15! I love eating these with some extra banana and frozen blueberries on top, drizzled with peanut butter, with Greek yogurt, or with other fruit. The eggs in them are a great source of protein, so they’re perfect for a pre or post workout snack as well. Or have them for a quick and easy breakfast that makes everyday feel like Saturday!

Enjoy this simple and delicious breakfast idea!

Yours Truly,

Olivia:))

Quick and Easy Banana Pancakes

  • Servings: 1
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Ingredients

-1 large banana

-2 eggs

-1/4 tsp cinnamon or allspice (optional)


Directions

1. Mash the banana in a small bowl.

2. Add in the eggs and the allspice, and whisk everything together until combined.

3. Heat up a small pan over medium-low heat.

4. Scoop the pancakes batter by tablespoon-fulls into the pan, and cook for about 1-2 minutes, until you can see bubbles all around the edges. Carefully flip the pancakes with a thin spatula, and continue to cook for another 1 minute.

5. Use the spatula to transfer the pancakes onto a plate, and repeat step 4 until all of the batter is used up!

6. Serve warm.


Hearty Vegetable Chilli

Hi guys! This is truly one of my favourite recipes ever- it’s so full of flavour and VERY hearty, as the name suggests. It’s healthy, vegan, and so so good. I posted the recipe for this chilli just under two years ago, but WITHOUT A PICTURE. So I thought it was time for you guys to see just how good it is😍

Chilli is honestly one of the easiest things you can make, and also one of the most comforting. When I think of a big bowl of this warm chilli, I think of curling up under a blanket after spending the day outside in the cold. The chilli itself has so much delicious flavour, and it’s PACKED with beans and veggies! The more stuff my chilli has in it, the better, and if you agree you’ll adore this recipe.

It starts the way many other delicious things do- with onion and garlic. They get fried up in some olive oil before the spices get added, and become the base of flavour for the chilli. And let me tell you, that is the most technical part of the recipe right there. After that, it’s pretty much just dumping the rest of the ingredients in, giving it a stir, and letting all those aromatics come together in the pot.

Once the chilli is done- you can tell because the carrots will be soft enough to pierce with a fork- I like to scoop out big bowls of it, and top it with some cilantro and chopped green onion. Some hummus would even be great on there too!

All the veg in there is so good- you’ve got tons of corn and carrots, plus black beans, chickpeas, and red kidney beans. This means there’s so much protein and it will definitely fill you up! Perfect for school lunches👌On a related note, this recipe is freezable and therefore great for meal prepping as well. Literally, any situation you’re in, this chilli is applicable.

Make sure you check this chilli out- it’s one of my favourite recipes for a reason!

Yours Truly,

Olivia:))

Hearty Vegetable Chilli

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1 white onion, diced

-3 cloves of garlic, minced

-1 tbsp ground cumin

-1 tbsp chilli powder

-1/2 tbsp dried oregano

-1/2 tbsp paprika

-1/2 tsp chilli powder

-1 large carrot, chopped

-1 cup frozen corn

-1 can of chickpeas, drained and rinsed

-1 can of black beans, drained and rinsed

-1 can of red kidney beans, drained and rinsed

-1 can of diced or crushed tomatoes

-3 tbsp tomato paste

-Salt and pepper to taste


Directions

1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook for 6-8 minutes, until translucent. Add in the minced garlic and cook for another 2 minutes.

2. Add all of the spices to the pot and cook for 1 more minute, just to brown them up a bit. Next, dump all of the other ingredients into the pot and give everything a good stir.

3. Bring the chilli to a simmer, then turn the heat down to low and cover the pot. Simmer for 25-30 minutes, until the carrots can be pierced with a fork.

4. Season to taste with salt and pepper, remove from the heat and serve warm.


Tahini Roasted Cabbage Wedges

Veggies are so good! By now you have probably gathered that I love them. They’re so versatile and can be both light AND hearty at the same time, which is exactly what these Tahini Roasted Cabbage Wedges achieve.

Just like my Smoky Roasted Cauliflower Steaks, these wedges can be either a satisfying main course, or a delicious side dish! They’re full of flavour and are roasted delicious perfection. You get those outer leaves that are all crispy, yet the centre of the cabbage isn’t too soft and retains a bit of bite. So say goodbye to the days when purple cabbage was all boring and one-note; there’s a whole symphony going on over here!

I started by cutting half a head of cabbage into four nice and thick wedges. Purple cabbage is such a gorgeous vegetable! Not only is the colour amazing, but all of the layers are just so pretty.

After the wedges were ready to go, I got the sliced tahini rub alllllll ready to go. I love tahini, or sesame seed paste, a lot, and have a big tub of it in my pantry, so I’m always looking for ways to use it in my cooking! And on this cabbage it is magic🙌 I mixed some of it with a BUNCH of different middle-eastern inspired spices that all work together so well! This forms a delicious rub/paste that gets slathered onto the cabbage.

And by slathered I mean I definitely got in there with my hands and gave this cabbage a nice massage😂 You gotta make sure to get that tahini rub into every nook and cranny for maximum flavour! The cabbage then goes into a nice and hot oven to get crisp and caramelized on the outside, and tender but not to soft on the outside. So good!

As aforementioned (wow look at these fancy words), these wedges are so good by theme selves with a bit of hummus, as a side with some protein, or as part of a bowl! I even had mine with some tomato sauce and it was super tasty😋 They have so much flavour, an amazing texture, and look gorgeous with a bit more tahini drizzled on top! Hope you enjoy😊

Yours Truly,

Olivia:)

Tahini Roasted Cabbage Wedges

  • Servings: 4
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Ingredients

-1/2 a head of purple cabbage, cut into 4 wedges

-2 tbsp tahini

-1 tsp cumin

-1/2 tsp garlic

-1/2 tsp chilli powder

-1/4 tsp cayenne

-1/2 tsp oregano

-1/3 tsp paprika

-1/4 tsp cinnamon

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Mix together the tahini and all of the spices in a small bowl. Scoop about a 1/2 tbsp of the mixture onto each cabbage wedge, and rub it all over the surface, coating all of the wedges.

3. Place the cabbage wedges on a parchment lined baking sheet and roast for 30 minutes, until tender all the way through.

4. Remove from the oven and serve warm.