Life is busy but there is always time to whip up a yummy smoothie bowl! All you need is fruit, milk, and healthy toppings. Super easy. I just add whatever frozen fruit I have in my freezer. We always have frozen bananas and blueberries so those appear in my smoothie bowls quite often. I also always add Spirulina to my smoothies as well for added health benefits.
Just blend or process them with a splash of non dairy milk and you have an instant nutritious breakfast. As far as toppings go my favourites are pumpkin seeds, chia seeds, sliced almonds, homemade granola, shredded coconut, hemp hearts and fresh sliced fruit. If your on the go with your smoothie then pop it into a mason jar with your toppings for easy travel!
There isn’t really a “recipe” for this but since people keep asking me what I put in my smoothies I said I’d post a couple for them to reference. The great thing about a smoothie is that you don’t need a recipe to dictate what you should or shouldn’t put in it. You just throw in what you enjoy and add the ingredients you have at home hiding in the freezer.
Have fun experimenting with your yummy fruit choices and playing around with different toppings!
Blueberry Bliss Smoothie Bowl
- 2 cups organic blueberries
- 1 frozen organic banana
- 1 Tbsp. Spirulina
- Splash of unsweetened non dairy milk (my favourites are almond or coconut)
Blend or process ingredients. Pour it in your favouite bowl and add your awesome healthy toppings! Below are my suggestions. It can’t get any easier than that right?!
- 1/4 – 1/3 cup Pumpkin seeds
- 1 tsp. of chia seeds
- 1 Tbsp. of Sliced almonds
Tropical Goodness Smoothie
- 1 organic frozen banana
- 2 cups pre packaged frozen pineapple, mango & coconut blend from your grocery store
- 1 Tbsp. Spirulina
Blend all the ingredients up and top with your desired toppings.
- 1 Tbsp. of Hemp hearts
- 1 Tbsp. shredded coconut
- Sprinkle of homemade granola
- Banana slices
Enjoy your breakfast smoothie bowls! Your body will thank you for the healthy fuel you are giving it! 💕
It’s Shrove Tuesday / Pancake Tuesday today!
It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂
CINNAMON / BLUEBERRY CINNAMON PANCAKES
- 1 cup of your favourite flour mix
- 1 tsp. aluminum free Baking Powder
- 1/4 cup filtered water
- 1/3 -1/2 cup unsweetened almond milk
- 1 melted tbsp. of coconut oil
- 3 packets of stevia
- 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
- 1 tbsp. cinnamon, or to taste
- 1 pint of blueberries, I usually save some for garnish on top
- You will also need vegan butter or coconut to coat your pan for cooking
- Mix your flaxmeal with water and let it sit.
- In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
- Heat a frying pan with a vegan butter or coconut oil
- In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
- Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
- Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.
- As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.
*This recipe makes about 6 good-sized pancakes so I normally double it.*
Healthy Banana Blueberry Oat Cookies!
My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
- 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
- 2 organic mashed banana
- 1 tsp. cinnamon, or to taste
- 1/3 cup blueberries
- Preheat oven to 325 F
- Line a baking sheet with parchment paper
- Mash the two bananas in a medium sized bowl
- Add the oats and cinnamon. Combine really well.
- With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
* These quantities made 9 cookies for me*
Blueberry Protein Smoothie!
Blueberry Protein Smoothie
- 2 cups blueberries (I use frozen most of the time)
- 1 cup chopped cantaloupe
- 1 scoop vegan vanilla protein powder
- 1 cup lettuce of choice
- 2 large peaches, chopped up
- 2 cups cold filtered water
- 1/3 cup chopped parsley (optional)
- Ice (optional)
Add the lettuce, blueberries, peach, parsley (if you’re using it), protein powder, cantaloupe and water to a blender. Blend well to desired consistency. Adjust water if you think you need to add a bit more. Add in some ice if you want your smoothie colder & blend well.
*Below are some of the reasons why I use parsley in my cooking but also in some of my smoothies as well!*
Health Benefits Of Parsley!
My daughter holding a perfect yummy organic peach!
This is one of my favourite smoothies to whip up for breakfast! Fast to make, it has simple ingredients and then it’s topped with some healthy chia!!! I use a super huge mug for this baby when I make it! 🙂
- 1 large handful of spinach
- 1 1/2 frozen bananas
- 1 cup frozen mixed berries
- 2 cups unsweetened almond milk
- 1-2 tbsp. chia seeds (for topping)
- a few frozen blueberries (for topping, optional)
- a few large ice cubes if you want your smoothie to be colder (optional)
- 1 tsp. Spirulina
Toss spinach, almond milk, mixed berries, spirulina and ice cubes if you’re using them into a blender. Once it’s at the consistency your happy with pour into your large glass or huge mug like I do. Top with 1-2 tbsp. of chia seeds and frozen blueberries.
Enjoy your energy booster breakfast smoothie! 🙂
I always enjoy a yummy breakfast smoothie daily. It’s the perfect way to add extra greens into our diets! I love creating new smoothies and trying different combinations of fruits and veggies. This recipe is very easy and fast to whip up so it’s perfect for hectic mornings!
Breakfast Green Smoothie
- 1 frozen banana
- 1 tightly packed in cup of spinach or mixed greens of choice
- 2 1/2 cups filtered water
- 1/2 cup chopped cucumber
- 1 large peach, sliced
- 1 scoop of vegan protein powder
- 1 tsp. Spirulina
Toss everything into your blender and liquefy. Check consistency and add a bit more water if needed as some protein powders thicken smoothies up more than others.
Healthy Quinoa Berry Bake!
My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it! I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….
QUINOA BERRY BAKE
You will need:
- 1 1/4 cup Organic Quinoa Flakes
- 1 tsp. Cinnamon
- 3 tbsp. Flaxmeal
- 1-2 tbsp. Hemp Hearts
- 3-4 tbsp. pure maple syrup, agave or other sweetener of choice
- 1 baking or pie dish
- 2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
- 1 1/3 cup unsweetened almond milk
- Preheat oven to 350 F
- Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
- Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
- Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
- Pop it into the oven and bake for approximately 35 minutes.
- Allow to cool off a bit once baked in order to cut neat slices.
Quinoa Berry Bake Slice!
Healthy Blueberry Chia Muffins!
Mmmmmmm Blueberry Muffins!!!!! Healthy Blueberry muffins of course! 🙂 I make blueberry muffins often but usually use flaxmeal as my “eggs in my recipes. I played around with using Chia seeds as my “eggs” the last couple times I baked blueberry muffins. I love chia seeds and use them often in baking, smoothies and in my breakfasts. Chia seeds are a powerhouse of nutrition such as omega3 , protein, calcium and iron! They make me feel energized and they help me stay full longer so they are a staple in my kitchen. I use organic coconut oil in my muffins because I like the slight coconut taste it gives to the muffin and of course the health advantages but veggie oil can be substituted instead if needed. I usually use brown rice flour when I bake but I have also used spelt flour to make these muffins. Either way they turn out super yummy! As far as sugar goes I either use sucanat or coconut sugar in my baking. My kids prefer when I use the sucanat however. Anyway, as always this recipe is super easy to make!
Blueberry Chia Muffins
- 1 1/2 cups Flour ( I use brown rice flour or spelt flour)
- 1 TBSP Chia seeds
- 1/2 cup Water
- 3/4 cup Almond Milk
- 1/3 cup Coconut Oil
- 1 1/4 cup Blueberries
- 1/3 – 1/2 cup Sucanat or Coconut Sugar (I use 1/3 cup)
- 2 TSP Baking Powder
- pinch of Himalayan salt
- In a medium-sized bowl add 1 TBSP Chia seeds and 1/2 cup water to it. Mix and let it sit to thicken for 20-30 minutes. Give it a mix every now and then in that time period.
- Preheat the oven to 400 F
- In a large bowl add flour, sugar, salt and baking powder. Mix well.
- Add the coconut oil and milk into the chia mixture. Combine well.
- Place the wet ingredients into the dry ingredients and mix well.
- Gently fold in the blueberries into the mixture.
7. Line the muffin tin with paper liners or grease the baking tin.
8. Fill the muffin tin evenly with the mixture and pop it into the preheated 400 F oven. Bake for about 20 – 25 minutes. I find that mine are done at 25 minutes but every oven varies.
9. Once baked let them cool off in the muffin tin or they can also transferred to a cooling rack to cool off. Place in an airtight container once they have cooled down.
Healthy and so simple to make … Enjoy!
*For a glimpse into my foodie life follow me on Instagram ~ VeganMommyDee and Twitter at MommyDeeOf3 🙂
I make my overnight spelt flakes/oats very often. It makes breakfast much easier in the morning when your in a rush! Instead of having to wait for your spelt flakes/oats to cook all you would have to do is heat them up! So fast & easy! I use medium-sized mason jars to make my overnight oats because I find it’s easier to heat up in the morning. Instead of transferring the mixture into a pot I just add the jar right into a small pot of boiling water for a couple of minutes. Sometimes I will scoop the warmed up spelt/oats into a bowl or a lot of times I eat it right from the jar! 🙂 You can’t get any easier than that right? In my recipe I use unsweetened milk, coconut shavings and almond butter because I want to keep everything sugar-free. I prefer not to add additional sugar other than the natural occurring sugar in the banana and optional berry or fruit topping. If you like things on the sweeter side you could use the sweetened coconut, milk and nut butter.
Coconut Overnight Spelt Flakes
You will need:
- 1/3 Cup Spelt Flakes or Old fashion Oats
- 1 1/4 cup Almond & Coconut unsweetened milk or milk of choice
- 1 TBSP Cinnamon
- 1 tsp of unsweetened sulfate free shredded coconut
- 1 TBSP Chia seeds
- 1 TBSP all natural unsweetened Almond Butter
- 1/3 cup berries or chopped fruit (optional)
- 1 medium-sized mashed banana
- 1 TBSP chopped walnuts
- Add 1/3 cup Spelt Flakes, Oats or a combination of both which is also really good.
- Mash 1 medium-sized banana with a fork in a small bowl.
- Throw in the 1 TBSP of cinnamon, chia seeds & 1 tsp shredded coconut.
- Add in the mashed banana and chopped walnuts and combine.
5. Next add in the 1 1/4 cup of milk
6. Give it a good mix to combine, put the lid on and place it in the fridge overnight.
In the morning …
- Put a small pot of water on to boil
- Place the jar right into the pot and heat it up for a couple of minutes.
- Once it’s hot enough for your liking remove the jar from the water and your going to add the 1 TBSP of almond butter into the mixture.
- Give it a good mix and you can add 1/3 cup fresh chopped fruit or berries into it as well if you like. I do! 🙂
- Eat it right from the jar or transfer it into a bowl.
ENJOY your healthy breakfast! 🙂