1 1/4 cups Oats (quick or rolled)
1 1/2 tsps Ground Flax Seed
2 tsps Cinnamon
1 tsp Nutmeg
1/4 tsp Sea Salt
1 1/2 tsps Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (chopped)
3/4 Pureed Pumpkin
1/4 Raw Honey
1 tbsp Coconut Oil (melted)
1 Carrot (grated)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Make it Sweeter Add in a handful of dark organic chocolate chips.
Vegan Use maple syrup instead of honey and a chia egg instead of an egg.
Storage Store in the freezer in a zip-loc bag up to 1 month.
It's Fall and apples are in season!
Apples are full of vitamins and antioxidants and a good source of fibre. Pick up your favorite variety and make this easy, tasty breakfast recipe! The flavour combination of warm cinnamon and maple syrup makes this one of my favorite. Even if you’re not an oatmeal fan give overnight oats a try...you will be pleasantly surprised! Apples happen to be on the “Dirty Dozen” list, meaning that they have been sprayed with high levels of pesticides, so choose organic if you can. If you are sensitive to gluten, be sure to purchase certified gluten free rolled oats.
The recipe below makes 4 servings. I line up the jars on the counter and make a week's worth of breakfasts in under 15 minutes! Terrific grab 'n go breakfast or snack!
Arrange your jars and layer with the following ingredients:
Cover and store in the fridge overnight or for at least 6 hours. They will keep for 4 days in the refrigerator. Enjoy!
Cookies for breakfast? You bet! An easy one-bowl, hearty breakfast cookie. Fabulous for freezing and grabbing on the go!
inspired by Real Food Whole Life
In a large bowl, whisk the eggs until well combined. Add the oil, honey, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add the zucchini and stir until well incorporated. Add the oat flour, whole oats, salt, baking powder, and cinnamon, sunflower seeds and walnuts, stirring until just combined. Gently stir in the berries.
Spoon onto non-stick baking sheets, and flatten slightly.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Store in an airtight container, or freeze for breakfasts or snacks.
Makes about 16 medium cookies.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
Inspired by Dr. Mark Hyman
These tasty treats come loaded with healthy fats, protein and some good carbs to satisfy any sweet tooth and win the afternoon snack war.
Blend the carrots and the dates together in a food processor for about 2 - 3 minutes or until evenly combined.
Add the nuts and process for another 2 - 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl as needed. Add the vanilla and the spices and blend.
Form the balls by rolling the carrot mixture into desired size. I like about 1-inch diameter in size. Roll the balls in the flakes to coat. I've also used Hemp Seeds or sesame seeds as the coating. All are very tasty!
Refrigerate for up to a week.
Chia seeds top the charts as a nutritional powerhouse. They contain Alpha-linoenic acid - a healthy omega3 fatty acid, Calcium - which controls blood sugar levels and maintains bowel health, Iron - which is responsible for carrying oxygen to muscles and organs, Magnesium - which supports a healthy immune system and maintains normal muscle function, Protein - the body's main building material and crucial for cell repair. All in one tiny little seed!
Place rinsed cashews, water, maple syrup, lemon and vanilla into your high speed blender. Blend on high for about 30 seconds or until smooth and creamy. Pour into a glass storage container and then add chia seeds. Wisk to blend. Refrigerate for at least 3 hours or preferably, overnight. To serve spoon into bowls or as a desert, use pretty glasses and top with berries and sliced almonds. Serves 2 - 4
For variety, try 1/4 teaspoon almond extract or 1/4 teaspoon of cinnamon.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.