breakfast

No bake healthy granola bars

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I never like to skip breakfast or I feel weak and tired for longer in the mornings. But I'm also keen to get to work in my office and don't want to think about making a full breakfast. I tend to reach for granola or protein bars. There's plenty of choice in the stores, but there are simply way too many additives and unwanted cane sugar.

I stumbled upon a few granola bar recipes at home and tweaked this one based on what I had in the cupboards. I loved the result and felt it was definitely one to share! I'm currently eating a bar right now so I can vouch they are worth the effort! which I must say is still very minimal.

RECIPE

3 cup rolled oats

2 heaping tablespoons hemp protein powder

1/2 cup almond flakes

1 pinch of salt

1/4 cup coconut oil

3/4 cup hazelnut/almond butter

1/2 cup honey

1 tsp vanilla extract

Rough chopped dark chocolate

DIRECTIONS

Line a tray with wax paper and set aside.

In a large bowl, combine the rolled oats, hemp powder, almond flakes and salt.

Add the the coconut oil, hazelnut/almond butter, honey and vanilla extract to a small pot over medium heat stirring gently, not to be brought to a boil, just until combined and smooth.

Poor the liquid mixture over the dry mixture and stir until combined. Stir in the dark chocolate.

Poor the mix onto the tray, begin to press flat, sprinkle more almond flakes on top, and pack down hard. If you don't pack firmly enough the bars may have more difficulty staying together.

Place in the fridge for a minimum of 1 hour to set.

Enjoy!

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Banana Bread For Breakfast

Now and then you see a few bananas in your kitchen with an unappealing brown colouring. What do you do when life gives you ripe banana’s? Make banana bread!

There are actually plenty of good things you could make with ripe bananas, but I was craving a good old banana bread.

I researched a few moist options but there was always butter and/or processed sugar added. I love to cheat using butter but it really doesn’t have to be that way. With these tweaks I was able to get a moist, sweet, delicious banana bread that is healthy enough to eat for breakfast!

RECIPE

2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

4 (medium size) ripe bananas

2 large eggs

1 tsp. vanilla extract

1/2 cup maple syrup

3/4 cup unsweetened apple sauce

Opt. toppings: dark chocolate chips, roughly chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees.

Prepare a loaf pan and set aside, I use coconut oil and a dusting of flour.

Whisk the flour, baking soda and salt in a large bowl. Set aside.

In a medium bowl, mash the ripe bananas. Add the apple sauce and mix together. Next add the eggs and mix. Lastly, add the vanilla and maple syrup.

Add the wet mixture to the flour bowl and mix until just combined. No not over mix. Fold in the dark chocolate chips.

Bake for 50 minutes or until the loaf is nicely browned and a toothpick comes out clean.

Enjoy!

 
 

Whole Wheat Apple Pancakes

 
 

I made these on a Wednesday and didn't feel any remorse eating a pancake breakfast mid week, when normally I stick to yogurt, fruit, nuts and eggs. With so many great substitutions this was a no brainer! Almond milk for 2%, whole wheat flour for white, coconut oil for butter and natural apple sauce which gave all the sweetness needed! Indulging doesn't have to be a dirty word when it comes to dieting or clean eating.

RECIPE

1 cup whole wheat flour

1/4 tsp salt

1 1/2 tsp baking powder

1 tbsp melted coconut oil

1/2 cup unsweetened almond milk

1 egg

1/2 tsp vanilla

1 1/4 cups natural unsweetened applesauce

DIRECTIONS

Sift the flour, salt and baking powder.

Whisk the coconut oil, almond milk, egg and vanilla.

Mix the wet ingredients with the dry and once integrated add the applesauce.

Grease a pan with coconut oil and cook for about 2 minutes per side over medium heat or until you get a nice colour.

All of the beautiful dinner ware thanks to Linen Chest.

 
 
 
 

Coconut Overnight Oats

 
 

As many of you know I’m a wedding and lifestyle photographer. Being the season for weddings I haven’t had much time to put the effort into my diet as the rest of the year. Between scheduling, shooting, editing and emails, right now I have little time for much else. I haven’t gone off the rails, but instead of 2 days off from jogging it easily turns into 4-5. I also eat much more junk because it’s pre-made and easy to find.

The difference between Emilie two years ago and Emilie now is that I keep track of my unhealthy meals and treats, whereas things get out of hand when you don’t own up to them. To get back on track, without disrupting my heavy work load, I went for a big grocery shop. Healthy food in the house is number one.

We all know that breakfast is important for your metabolism and general health, so I prepared this incredibly easy meal that you can store in your fridge for a few days at a time and you’re ready to go every morning. We could all use a little ease in our lives (and something good to eat).

RECIPE (For 4 servings)

1 cup rolled oats

1 cup unsweetened almond milk

1 generous tbsp of plain greek yogurt

1 tbsp chia seeds

1 tbsp unsweetened coconut flakes

1 tsp vanilla extract

drizzle of maple syrup (to your taste)

DIRECTIONS

Mix all ingredients together. Seal in an airtight container for 4 hours or overnight. I bought 1 serving sized containers by Glad so that I could open each up for breakfast over the next 4 days.