I love a slice of seedy sprouted toast for breakfast topped with nut butter and banana slices, berries, honey or jam. I take the time to eat it with a steaming mug of tea or cup of coffee before the day gets crazy and usually before anyone else gets up. It’s my happy place where I plan my day. I know traditonal jam is super high in sugar. I had heard rumours about chia jam and decided to try it. Such a winner! It was so easy and only took about ten minutes to make. Truth: my crew devoured this jam in just four days!
The chia seeds expand and act like natural pectin to thicken the jam. They are also little superfoods high in fibre and healthy fats. You can use blackberries, strawberries, whatever you prefer. The jam will last two weeks in the fridge. I love it stired into some plain yogurt too. Let me know what you think in the comment.
3 cups of washed fresh raspberries (two small clamshells)
3 tbsp water
3 tbsp whole chia seeds
2 tbsp maple syrup
Combine berries, water and syrup in a small pot and bring to a slow simmer over medium heat. Stir and mash the berries with the back of a fork. Let simmer for two minutes.
Add chia seeds, stir and remove from heat. Pour into a dish or clean jar, let cool and refrigerate covered. If you want a sweeter more traditional tasting jam try adding a little more syrup. We enjoyed it with just two tablespoons, but go with what tastes good to you. The jam takes about two hours to reach “jam like” consistancy in fridge.
This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!
I took my favourite banana bread and pumped it up with chia seeds, hemp hearts and nuts for extra protein and healthy fats. The recipe makes two loaves. Life is busy with two boys and this is my go to breakfast lately. Dashel arrived in April and Oscar is almost 3 years old in June. I’m doing a lot of batch cooking and baking like this to try to stay ahead of the game..or the next meal/snack! The key to freezing muffins or healthy homemade baked goods is to let them cool and freeze in freezer bags the day they are made. Then I quickly warm them in the microwave and breakfast is ready in under a minute and I know it’s healthy. Or keep one loaf and give one away to a friend. The bread freezes well and never lasts very long at our house. I love it with almond butter and a hot cup of tea or coffee for breakfast.
5 large ripe bananas mashed
1/2 cup melted or room temperature coconut oil
1 tsp salt
1 1/2 cups flour
2 cups large flake oats
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup maple syrup
1/4 cup hemp hearts
1/4 cup chia seeds
1/4 unsweetened coconut flakes
1/2 cup raisins
1 cup chopped walnuts
Topping: 2 tbsp sunflower seeds or pepita seeds to sprinkle on top of each loaf before baking
Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet in another. Combine, but don’t over stir. Grease a loaf pan with coconut oil or canola oil using paper towel. Pour half of the batter into the loaf pan. Sprinkle the seeds on top. I think this looks lovely once it’s baked. Bake at 350 degrees for 45 minutes or until a knife inserted in the middle comes out clean. You can bake the second loaf right away or do it later, the batter can sit in the fridge. Once the first loaf is done, you can bake the second as a loaf or as muffins. You might only have one loaf pan in your kitchen like me. I sometimes bake the other loaf as 12 muffins or bake it in the loaf pan later in the day once the kids are in bed. (For muffins increase your oven to 375 degrees.) Also if you’re short on time, you can bake the entire batter as muffins and it makes 24. Enjoy!
I have bought way too many muffins and cookies on our weekend adventures. I was inspired to make a refined sugar-free, yummy, healthy breakfast cookie. I’ve been making these easy breakfast cookies on repeat since nailing the recipe. They’re a great road trip snack or simple breakfast with a coffee when you need to get out the door. Packed with oatmeal, walnuts, coconut and bananas, pretty much all my favourite things and also pantry staples. Sweetened with only a drop of maple syrup and two bananas. Recipe makes 24 small cookies. I will often keep half the batch on the counter and the other dozen in the freezer in bags to grab and go. I often make these with dark chocolate chips + walnuts, or raisins + hemp hearts/chia seeds. If you like these cookies you might also enjoy my no sugar banana muffins that follow the same style with no added sugar, but also taste delicious.
no sugar breakfast cookies
2 ripe bananas mashed (can be previously frozen)
4 tbsp maple syrup
1/4 cup melted coconut oil
1 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 heaping tsp cinnamon
3/4 cup unsweetened shredded coconut
1/3 cup dark chocolate chips (or raisins)
1/3 cup chopped walnuts (or hemp hearts or chia seeds or chopped pecans)
Preheat your oven to 350 degrees. Line a baking sheer with parchment paper. Combine all wet ingredients in one bowl. Mix all dry ingredients in another bowl. Combine and stir until just mixed. Scoop teaspoon size balls onto a baking sheet. Bake 13-15 minutes until cookies set and bottoms are lightly brown. My oven takes exactly 13 minutes, and runs hot. Enjoy!
Quinoa granola is quickly becoming my favourite breakfast lately. Packed with oats, crispy toasted quinoa, cinnamon, coconut oil and maple syrup it makes me excited to hear that weekday alarm. No joke. The nutty and crispy quinoa is the best! Served over yogurt with a little drizzle of honey? Yum. It’s totally vegan, gluten free and packed with protein and good fats to keep you feeling full. Seriously it is so easy, once you start making your own granola it’s hard to go back to store bought. Feel free to swap in pepita seeds or sliced almonds if you have them on hand too instead of the hemp hearts. I just measure out all the ingredients and pour them directly into my glass baking dish, using it as my mixing bowl and minimizing clean up. Makes 6-8 servings.
toasted quinoa granola
2 and 1/2 cups old fashioned large oats
1/2 cup uncooked dry quinoa
1/2 tsp salt
1/2 cup unsweeteneed flaked coconut
1/4 cup hemp hearts
1/3 cup maple syrup
1 and 1/2 tsp cinnamon
1/3 cup melted coconut oil
Combine all ingredients. Bake at 300 degrees for 35-40 minutes in a glass or ceramic baking dish, stirring once halfway. Once done cooking give the granola a good stir all the way to the bottom (sometimes the quinoa can stick a little) and let cool completely before storing. Keeps well in a sealed container in the fridge or on the counter top for two weeks or in the freezer for longer. Hope you enjoy!
Tomatoes, zucchini, garlic and feta – maybe some of my favourite flavours ever. Shakshuka hails as a breakfast dish in the Middle East, but I often make it for weeknight suppers or late lunch on Sunday afternoons.
It cooks in one pan, and we sometimes have fresh bread from the market on Saturdays to scoop it all up with. Other wins? Shakshuka cooks in one pan, is meatless and loaded with veggies and protein from those eggs. Can you tell I have gone back to work with the cooks-in-one-pan business? Life’s full of big beautiful feelings with my boy now in daycare and it’s BUSY. Three of out four meals I am cooking these days cook in one pot or pan i.e.: soups, frittatas and dishes like this one. Okay enough about me, back to the recipe! I used tomatoes and zucchinis, but you can easily substitute any veggie your family likes. Red peppers, mushrooms or spinach all work. I’ll often make this on Sunday and enjoy it Monday for lunch, it’s one of those dishes that reheats well the next day too. Recipe makes four servings when paired with a green salad or fresh bread.
tomato + zucchini baked egg shakshuka
3 tablespoons olive oil
1 onion sliced into half moons
2 cloves garlic chopped
2 small or 1 large zucchini sliced into half moons
2 tomatoes diced
1 and 1/2 cups canned tomatoes or leftover tomato sauce
chopped flat leaf parsley for garnish (optional)
salt and pepper to taste
1 tsp paprika
1 tsp cumin
Preheat oven to 400 degrees. Heat olive oil in an oven proof pan (like a cast iron) on the stove top. Add onion and salt and pepper. Saute onion on low-medium heat until fragrant, approximately 5-10 minutes. Add the garlic, zucchini and fresh tomatoes and paprika and cumin. Cook for an additional 10 minutes until the tomatoes begin to break down and zucchini lightly browns.
Add canned tomatoes or leftover tomato sauce scrapping up any bits that are sticking. I almost always use leftover marinara-style tomato sauce which I usually have hanging around in my fridge or freezer. This has some basil and oregano already in it, so feel free check the seasoning and add a pinch of each and some extra salt and pepper if using canned tomatoes. If they are whole canned tomatoes, break them up a bit with your hands as you add them. Cook and stir occasionally until canned tomatoes warm. Lastly, using a wooden spoon push back the sauce and veggies creating an empty space in the pan for each egg. Break the eggs (I use a bowl in case of shells) one by one and add in. Transfer pan to the oven. Sprinkle feta on top. Bake for 5-10 minutes based on how well done you want your eggs. With a little toddler eating this at my house I veer more towards the 10 min mark. Serve straight from the oven topped with parsley and dive in.