Eggs Benedict with Avocado Hollandaise

What’s this?!? A savoury breakfast?!?! It’s true, this weekend I thought I’d shake it up a bit and ditch my usual oats or yogurt for this GORGEOUS Eggs Benedict with Avocado Hollandaise. And I’m glad I tried it out because it was delish. (I did have a yogurt bowl later in the day to make up for it though. Let’s not get too crazy).

Eggs Benedict is pretty tasty- usually you’ve got a perfectly poached egg, a toasty English muffin, and some Hollandaise sauce, which can be a bit rich. So today we’re lightens up the whole thing by making an AVOCADO Hollandaise because avocados are awesome and versatile like that✌️ All you need is avocado, some lemon juice, salt, pepper, and paprika. And some water. That’s it baby. Then everything gets mixed up and your “Hollandaise” is ready to smother an amazing egg and a nice piece of whole grain/sprouted wheat toast.

Poaching eggs is actually really easy; there are just a few simple steps to follow:

  1. Bring a deep pan full of water to a boil.
  2. Add in 2 tbsp of vinegar.
  3. Turn the heat down so that the water is at a heavy simmer. Crack your egg into a small bowl and then carefully add it to the water.
  4. Let the egg patch for 4 minutes.
  5. Scoop out gently with a slotted spoon!

Not too bad! The vinegar in the water adds a bit of seasoning and helps the egg whites firm up faster so they don’t go all over the place in the water. But yeah, if that sounds easy, that’s the hardest part of this whole shebang.

When to enjoy this recipe? Um, pretty much whenever because it’s so easy and SO GOOD. But it works very well for brunch, weekend breakfasts, a fun lunch, or even a breakfast for dinner situation. I love how the bright lemon works with the rich yolk and you can mop everything up with the toast- so good!

Hope you enjoy this rare savoury breakfast sighting! Have a great week:)

Yours Truly,

Olivia:))

Eggs Benedict with Avocado Hollandaise

Ingredients

-2 eggs

-1-2 slices of whole grain or sprouted wheat bread, toasted

-1/4 of an avocado

-3 tsp lemon juice

-10-12 tsp water

-1/4 tsp paprika

-Salt and pepper to taste


Directions

1.Poach the eggs according to the steps above and set aside on a plate with a paper towel on it.

2.In a small bowl, mash the avocado until little to no lumps remain. Stir in the lemon juice, water, paprika and salt and pepper. Alternatively, you may blend thses ingredients together in a blender.

3.Place one egg on each piece of toast (or both on one, you do you) and cover with the “hollandaise” sauce. Enjoy!


Red Pepper Savoury Oats

Hey guys! I’ve made savoury oats before and honestly they weren’t very good- just sort of bland and blah. But I got some inspiration from Grace, @_thefreshavocado on Instagram, to make these delicious Red Pepper Savoury Oats!

These oats are definitely like risotto, but healthier, faster, and easier to make. Some red pepper hummus and an egg white makes them SUPER creamy, and of course they start with some sautéed garlic and onion, because that’s how all good things begin😍

I started by cooking up those onions and some chopped garlic, as well as thinly sliced red pepper. As soon as those get nice and soft and caramelized, the oats go in with equal parts water and almond milk for some extra creaminess. The egg white, hummus, and lots of salt and pepper get stirred in as well, and you’re going to simmer until your oats are cooked through but still creamy.

I used some quick-cooking steel cut oats for this recipe, which were perfect! They took around seven minutes until they were ready. But if all you have are quick oats or rolled oats, adjust the cooking time accordingly and this recipe will still be delicious:)

Enjoy these oats as a side, as a vessel for more veggies or some chicken or shrimp, or as a delicious savoury breakfast with a runny egg on top! They have so much flavour and the texture is everything🥰 Enjoy!

Red Pepper Savoury Oats

  • Servings: 1-2
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Ingredients

-1/4 cup quick cooking steel cut oats

-1/4 of a red bell pepper, thinly sliced

-1/4 of a yellow onion, thinly sliced

-1/2 a tomato, diced

-1 clove of garlic, minced

-1 tsp olive oil

-1/4 cup water

-1/4 cup almond milk (plus more as needed)

-1 egg white

-1 tbsp red pepper hummus

-Salt and Pepper to taste


Directions

1. In a pot, heat the olive oil over medium heat. Add in the onion, pepper, tomato and garlic and cook until the onion is translucent and the pepper is soft, about 7 minutes.

2. Add in the oats, almond milk, water, hummus, egg white and salt and pepper and stir to combine. Bring the mixture to a low simmer and cook, continuing to stir until the oats are cooked through but still creamy, adding more almond milk as needed.

3. Season with additional salt and pepper to taste, and enjoy warm!


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.


5 Foods To Always Have Prepped And Ready

Hey friends! I’ve already posted a great guide on How To Meal Prep The Perfect Lunch Bowl, but today I wanted to give you a few more tips on how to make eating during the week much easier.

While making lunch bowls is a super easy way to stay ahead, having these 5 ingredients always prepped and ready to go means that you’re, like, AHEAD. It makes it so easy to just throw some stuff into a bowl and go, without cooking each separate component every time you need to make your lunch. Some of these ingredients are great for a quick breakfast too!

Trust me, when eating well is this convenient, it’s almost too easy. In about 20-30 minutes, you can have almost all of these 5 versatile and healthy foods prepped and ready to go for the week. 20-30 minutes- FOR THE WHOLE WEEK. It’s just way less of a headache then having to remake the same things every day, and will definitely help you to fuel your body for all of the amazing things that you do when you’re on the go.

I love having these foods on hand, and there’s so much you can do with each and every one of them to keep things interesting! I’ll definitely be sure to list some recipes and ideas that you can try with them. here they are!

Quinoa

Making a big batch of quinoa at the beginning of the week allows you to make a variety of different bowls, salads, and stir-frys with ease! Quinoa takes 15 minutes to cook and contains all 9 essential amino acids, amazing it a complete source of protein, as well as a complex carb. It’s the perfect base for a lunch bowl, and is great for breakfast, lunch or dinner. That’s right- I said breakfast! Mix some quinoa with fruit, almond milk or yogurt for a quick breakfast, like in these Cherry, Peach and Quinoa Breakfast Bowls. Hands down, quinoa is the most versatile ingredient on this list. Check out these great recipes you can make with pre-cooked quinoa!

Hummus

Whether you make your own hummus or buy it at the store (no judgement here- there’s a great hummus that I love from Costco), having some in your fridge at all times is a great idea. It makes a delicious snack paired with crackers or veggies, or spread on toast. Plus, dolloped onto bowls and salads it’s SO GOOD- not to mention the amazing flavour it gives to sandwiches and wraps. Hummus brings any of your meals to life, especially your lunch bowls, and so it’s great to have some always ready to go! Here are some delicious hummus recipes- and some recipes that use hummus in delicious ways!

Boiled Eggs

Gotta get that protein baby! Protein is super important for building muscle and filling you up, but it can be hard to fit into your diet. Having some boiled eggs prepped in the fridge means you can just grab some and go. Need breakfast? Good, grab a couple eggs. Making a lunch bowl? Add a couple eggs. Quick snack? Eggs! I know some of you might get tired of eggs quickly, so even prepping them just once every couple of weeks can keep them from becoming boring. I have one salad recipe where I use a nice soft boiled egg- but feel free to add an egg to any salad or bowl!

Roasted Chickpeas

Roasted chickpeas are so crunchy and delicious, and are packed with protein and fibre! This makes them an amazing snack, and a super tasty addition to sandwiches, salads, bowls, and wraps. It only takes about 20 minutes to roast up some chickpeas, and there are a TON of delicious flavours out there! Here are some great roasted chickpea recipes- and a couple of recipes that highlight these crispy little legumes.

Frozen Bananas

Fresh bananas are definitely a necessity for me, and I eat one almost every day at breakfast. But having a couple of frozen bananas in the fridge is a lifesaver- mainly for making smoothie bowls! Frozen banana gives your smoothies and smoothie bowls an amazing creamy texture and a perfect touch of sweetness. Even if you’re not a big fan of smoothies, you can still easily defrost a frozen banana and add it to oats, pancakes, or make some delicious banana bread. You can freeze your bananas peeled and halved like this, but I like to chop them up first, so that I can skip the hassle of trying to cut up a frozen banana! Here are my favourite frozen banana recipes.

I hope this list helps you out when planning ahead for your busy week! Making sure that you’re getting the kind of fuel your body needs is super important, and having these ingredients on hand will definitely make it a lot easier. As always, if you have any questions don’t hesitate to reach out!

Yours Truly,

Olivia:)))