Friendly Food Snobs

breakfast

wild blueberry earl grey granola


IMG_3019
earl gray granolaearl gray granolaIt’s spring in Toronto. Days are longer, nights are shorter and the tulips and birds are making their appearance. This time of year has me wanting a refreshing, but satisfying breakfast.

Tea and homemade granola (my mango coconut granola post here) are two of my favourite things. So when Alokozay Tea asked me to create a recipe with their loose leaf earl grey tea, breakfast granola was the first thing that came to mind. I sipped this classic tea as I made the granola and what’s not to love about a food product that’s delicious and can be delivered to your door after easily ordering online? Earl grey tea traditionally has great floral and citrus notes so adding dried wild blueberries and lemon juice to the granola keeps it light tasting and extremely addictive. This recipe made enough for six generous servings over yogurt at home, plus two portions I gifted away to friends. Keeps well once completely cooled in an air tight container for two weeks, or freezes well.

wild blueberry earl grey granola

Ingredients:
5 tbsp brewed Alokozay Earl Grey Loose Leaf tea
1/2 cup coconut oil (melted)
1/2 cup maple syrup
1 and 2/3 cup rolled oats
1/2 cup chopped pecans or walnuts
1/2 cup chopped almonds or sunflower seeds
1 tsp cinnamon
pinch salt
juice of half a small lemon
1 cup dried wild blueberries

Brew 1 heaping tablespoon of loose leaf earl grey tea to 2/3 cup of water. Mix wet ingredients and add to dry. (Leave out the blueberries.) Pour into a glass baking dish and bake on the middle rack at 300 degrees for 35-40 minutes. (A dark metal pan can quickly burn granola, so use glass if you can, if all you have on hand is metal then reduce the heat to 250 degrees.) Stir every 10 minutes. Remove from oven and toss in the dried wild blueberries. Let cool before storing. Delicious with plain yogurt or as a breakfast cereal. Enjoy!

Ps. Want a coupon for Alokozay Tea, Friendly Food Snobs? Check out this link. Alokozay Tea is available for purchase at Metro, Bulk Barn and Food Basics and Adonis.

sweet potato smoothie

025

I heard stories about a sweet potato smoothie. Cautious, yet optimistic I decided to try it out for myself. With this recipe I was hooked. Think less sweet potato-y, and more creamy and delicious smoothie. Perfect for cold winter mornings when you want the benefits of a smoothie, but need a break from the green ones. Enjoy!

sweet potato smoothie

Ingredients:
1 large sweet potato (boiled or steamed and peeled)
1 banana
2 medjool dates
1 teaspoon cinnamon
pinch nutmeg
1 cup water
1/4 cup almond milk
1 scoop protein powder (I like sprouted brown rice)
I boil the sweet potato the night before and peel it cold in the morning. Combine all ingredients in blender. Makes two beautiful servings.

protein pancakes + divine sundays

IMG_2517
Sundays often start around here with these high-protein pancakes. Full of oats, egg, cinnamon and fruit they keep us full long past lunch. My dream Sunday starts with these pancakes and ends with a clean house, full fridge and glass of red wine sipped curled up on the couch. Between those two events, there’s a lot of room to slow down and feel joy. This recipe has actually been taped to the inside of my kitchen cupboard for years. It even moved into our new house with us. Tattered and taped and all. It’s a winner. Hope you enjoy them. Makes four pancakes.

high-protein pancakes

Ingredients:
1/2 cup oats
1/2 flour or gluten-free flour
1 tablespoon sugar
1 teaspoon each baking powder and baking soda
1 banana mashed
1 egg
2 heaping tablespoons plain yogurt (balkan or greek)
1/4 cup almond milk
1 teaspoon vanilla
pinch salt
cinnamon to taste
frozen wild blueberries or peaches sliced (optional)
butter or coconut oil for cooking
Combine all ingredients except for fruit. Using a whisk or hand blender mix batter. Let sit for five minutes for optimal fluffiness. Heat a non stick pan and lightly coat with butter or coconut oil. Pour a fourth of the batter into pan. Just before flipping add the fruit. I make these one by one and keep the rest warmed in a 200 degree oven. Feel free to add any fruit or nuts you like, or a scoop of plant based protein powder or ground flax seed for more protein.

squash pecan muffins for fall

IMG_2605

Fall’s arrived. Sweaters are being yanked out of storage and scarves are back. All I want is cozy. Muffins made with squash, oats, pecans and coconut oil, perfect for chilly morning with a cup of something hot. Texture is crispy on the top and moist inside. “It’s fall in a muffin!” Neil exclaimed as he ate his third. You can’t even tell they’re squash, promise. Makes 12.

squash pecan muffins

Ingredients:
1 cup mashed oven roasted acorn squash
3/4 cup flour or gluten-free flour
1 cup oats
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon baking powder (use 2 tsp if using gluten-free flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup almond milk
1 teaspoon vanilla
1/2 cup chopped pecans
3/4 cup brown sugar
1 heaping tablespoon coconut oil
1 egg

Squash can be roasted in advance. Slice in half, remove seeds and bake at 375 degrees skin side down with a little water for 1 hour. Preheat oven to 375 degrees. Combine wet ingredients with brown sugar. Combine remaining dry ingredients. Mix together. Spoon into greased muffin tins. Bake for 20-25 minutes. Great with almond butter or regular butter for breakfast. Acorn squash is my favourite, but butternut squash, sweet potatoe or pumpkin would all work well.

nut + date bars

108

141These little bars have no gluten, no baking time, require minimal effort and then they reward you with how loaded with protein and delicious they are. Love these recipes where the healthier version tastes so much better than store bought granola bars. Perfect for travel, lunches or general snacking needs. Use your food processor or a good quality blender. I use my blender on the same setting that crushes ice. Makes 12 bars. Let’s get started.

nut + date bars

Ingredients:
1 cup unsalted almonds
½ cup unsalted pepita seeds
½ unsalted cashews
pinch salt
1 cup unsweetened cranberries
8 medjool dates pits removed
1 heaping tablespoon of room temperature coconut oil

Line an 8 by 8 or 9 by 9 pan with plastic wrap. The edges at the sides will help you lift out the bars. Pulse the almonds first. Add the pepita seeds, cashews and salt to pulse. Lastly blend in the remaining dates, cranberries and coconut oil. Tumble the mixture into the lined pan. Press down. Wrap it up and store in the fridge for 3 hours or overnight. When set, lift out and slice. Store in the fridge for 10 days or freeze for longer.

Experiment with what you have on hand. Raisins, orange zest, chocolate or crystallized ginger chunks would all be lovely additions. I make these as bars. But if there are little (or big) hands at home that want to help, they could easily be rolled into small balls, and then set in the fridge the same way. Thanks to my own mom and sees for this recipe inspiration!

1 2 3 4 5

Skip to toolbar