Posts in breakfast recipe
Holiday Chia Nog Pudding

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

I set out to create healthy holiday recipes for you to try using this magical vegan nog. Starting with this HOLIDAY CHIA NOG PUDDING. try this one for breakfast on christmas morning! It's packed with protein, healthy fats (in the form of Omega 3 and 6) and fibre to fuel your holidays without the sugar crash associated with the usual holiday treats. 

Try this recipe and see just how easy it is to enjoy dairy free whole foods this Christmas! 

Photos courtesy of  Miaou Photograhy

Photos courtesy of Miaou Photograhy

Holiday Chia Nog Pudding

Ingredients

  • 1/2 cup chia seeds
  • 1 cup unsweetened non-dairy milk (I used almond but coconut would work well here too)
  • 1 cup So delicious Holiday Nog 
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg

Method

  1. Place chia seeds in a large mason jar (at least 1.5 pints).
  2. Add the milk, holiday nog, vanilla and nutmeg, and screw the lid on tightly.
  3. Shake well, and let stand on the counter for 20 minutes. Shake vigorously again and refrigerate overnight. 

 * For serving: top with Magic Christmas jam or Chai Spiced Cranberry sauce and toasted pecans or walnuts. #NOMNOM. 

*Yeild- 4-6 servings

 

Magic Christmas Jam

When I was young I always admired my Grandmother, Jean. She was a rock-star cook. Her cookies and squares were beyond compare.

At Christmas time she would spend hours making her delicious treats. I always admired her patience and attention to detail.

She would package all those delightful sweets with home made pickles, jams, jellies and salsas in lovely baskets to give away to extended family and neighbours for Christmas.

These perfectly packed baskets of love were more valuable than anything money could buy... especially the “Christmas Jam”. This jam became infamous in our family, and you could only get it once a year. Gramma only made it in small batches, and only gave it out at Christmas.

So what made this jam so special? It was the right combination of sweet and tart, cranberries and strawberries, plus sugar and love!

I knew I had to create a whole foods, refined sugar free version of this jam to share with my friend and loved one's too!

This one's for you G-ma! <3

Magic Christmas Jam

Ingredients

  • 2 cup strawberries
  • 1 cup cranberries
  • 1/4 cup maple syrup
  • 2 tbls chia seeds
  • Juice from half a lemon
  • pinch of salt

Method

  1. Place the strawberries, cranberries and maple syrup in a small saucepan over high heat. Bring them to a boil.
  2. Once they boil, reduce heat to low, add chia seeds, stir well and simmer for 15-20 minutes until thickened.
  3. Once thickened, add a pinch of salt, and the lemon juice. Stir well and remove from heat.

*Enjoy this one all year round!

*Try it on your oatmeal, chia pudding, or ice cream.

*Batch fills two small mason jars, one for you and one to share!

*Keeps well in a tightly sealed mason jar in the fridge up to 10 days.  

*Freezes well. 

Sweet Potato Breakfast Chips

So, one of my girlfriends used to compete in bikini competitions. Whilst on “prep” she had a very strict meal plan to say the least. Her favourite “carb” choice was of course sweet potatoes. She would cut them into thin slices, sprinkle them with cinnamon and bake them in the oven. Then she would bring those heavenly scented, delightfully sweet, tasty rounds into work and eat them right there in front of me! Man... did I love that slightly sweet cinnamony smell. I started thinking of ways in which I could turn those “carbs” into a more complete meal. Then it hit me! I could combine them with nuts to complete their protein chains!

Adding hazelnuts to your sweet potatoes will contribute higher levels of histidine, methionine, and tryptophan which are found in insufficient amounts in sweet potatoes.  

Voila! A new breakfast favourite is born! -This one's for you Danielle ;)

All photos courtesy of Miaou Photography

Sweet Potato Breakfast Chips

Ingredients

  • 1 medium sweet potato

  • 1/4 cup raw hazelnuts

  • 2 tsp coconut oil

  • 1/2 tsp cinnamon

  • 1/4 tsp cardamom

  • pinch of salt if desired

Method

  1. Preheat oven to 300°f.
  2. Place the hazelnuts in a large tea towel. Fold the towel over and rub vigorously to remove loose skins.
  3. Chop the hazelnuts very finely, you can use a food processor for this but be mindful not to create a paste or butter, just a finely chopped meal.
  4. Melt coconut oil, pour into a large mixing bowl and combine with cinnamon, cardamom, and salt. Then add the hazelnuts and stir well. A kind of dough like consistency will form.
  5. Slice your sweet potato into 1/8 inch thick rounds -if you have a mandolin slicer, it will come in handy for this. (I like to leave the skin on but you do what your feel, no judgement here.) Add your sweet potatoes into the bowl and toss until they are coated with the mixture.
  6. Lay the rounds flat, in a single layer on a parchment lined cookie sheet and bake 30-40 minutes.

*This recipe is meant to be single serve, depending how big your sweet potato is it could serve two. Good luck trying to share. ;P

*Fact: baking the potatoes at a lower temperature reduces the chances of the oil burning or being converted to dangerous trans fat. It will also retain more active enzymes, vitamins and other nutrients.

*This recipe can be used as a snack or even a dessert topped with a dollop of coconut whip cream or your favourite vegan vanilla ice cream! 

Cocoa Buckwheat Breakfast Porridge

When I was young, I loved the cereal aisle. I begged my mom for tasty breakfast treats like Lucky Charms, Fruit Loops and the creme de la creme- Cocoa Puffs! Alas, my mom was perfectly intractable on the matter and those sweet chocolaty morsels never made it into our grocery cart -no matter how desperately I wanted to “go coo-koo” for them.

6 year old me just thought my mom was a grumpy woman with no sense of fun. I now realize she was doing me a huge favour and not a disservice. All of those highly refined sugary treat cereals can wreak havoc on your body, brain and blood sugar.

Today, my search for perfect chocolaty breakfast cereal has culminated in this nutritious and delicious alternative.

Re-live your childhood with this vegan and gluten free chocolaty treat cereal.

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Photos courtesy of  Miaou Photography

Photos courtesy of Miaou Photography

Cocoa Buckwheat Breakfast Porridge

Ingredients

  • 1 cup buckwheat groats, soaked overnight
  • 2 cups unsweetened non-dairy milk (I've used coconut and almond, both were great!)
  • 2 tbls good quality dark cocoa powder
  • 2 tbls maple syrup
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • your favourite toppings

Method

  1. Rinse buckwheat groats well, place in a medium glass bowl and cover with water, make sure there is an inch or two of water above the groats. Soak overnight, out of direct light. In the morning, drain and rinse soaked buckwheat and set aside.
  2. In a small saucepan, combine milk, cocoa, maple syrup, vanilla, and salt over high heat. Whisk vigorously until well combined. Add buckwheat groats and bring to a soft boil. Reduce heat and simmer 20 minutes, stirring occasionally until thickened.
  3. While the porridge is cooking, prepare your favourite toppings.
  4. Top with berries, banana, pear, figs, nuts or seeds and swirl of nut butter.... the world is your oyster! Enjoy! 

* My fave combo is almond butter, chia seeds, hemp seeds, strawberries and banana slices, but hey, you do you babe!

* Makes 4 servings and keeps well in the fridge for 3-5 days, which makes this is a perfect meal prep recipe!