1.25 cups of coconut milk (coconut milk in a can add one can of water)

1/4 cup of Chia Seeds – freshly ground or whole

1 Banana

1 pack of Vega Plant based protein – or one serving of protein any flavour

1 blob of nut butter (almond) or equivalent

Blend all ingredients together in a blender add more coconut milk to get mixture to turn over if needed.

This makes 4 servings. Keep extra in the freezer but get it out the night before.

Serve on Granola or cereal with Blueberries or fruit of choice.

Learn more about Chia seeds.

Ingredients

1/2 cup butter or margarine, softened

3/4 cup of packed brown sugar

2 eggs

1.5 cups of mashed ripe bananas

2 cups all purpose gluten free flour

3 teaspoons baking soda

3 teaspoons vanilla extract

1 cup semisweet chocolate chips

Directions

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in chocolate chips. Fill paper lined muffin cups half full. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks.

Salad:

Large bowl of freshly rinsed Spinach

10 regular to large sized strawberries sliced

1/2 Cup of Crumbled Feta Cheese

1 Tablespoon of hulled hemp hearts

Garnish with toasted sliced almonds

Dressing: 

1/4 cup of Apple Cider Vinegar

1/4 cup of Extra Virgin Olive Oil

1 1/2 teaspoons of regular mustard

1 teaspoon mustard seeds

1 tablespoon agave nector or honey

Place all ingredents in a container and blend using a hand blender. Blend until creamy. Pour dressing over salad and enjoy.

1 ripe avocado

2 cloves of garlic (crushed)

Lemon juice from 1/2 of lemon

1/2 jalepeno pepper (optional)

Mash avocado in a bowl and add all ingredients – mix and serve.

1/2 cup water

4 soaked dates

1 large Avocado

or 2 small Avocados

1/8 cup + 1 Table Spoon  Agave

1/4 cup Cacao Powder

1 Teaspoon Vanilla

Place all the ingredients in a small hand held blender cup and blend using hand held blender. Once smooth serve with fresh fruit. Delicous and good for you.

1 cup (250 mL) diced Cucumber,
1 cup (250 mL) red pepper,
½ cup (125 mL) sliced black olives,
½ cup (125 mL) crumbled feta,
½ cup (60 mL) diced red onion,
½ cup (125 mL) diced Tomato

3 Tbsp (45 mL) olive oil,
3 Tbsp (45 mL) lemon juice,
1 tsp (5 mL) dried oregano,
1 clove of garlic

Cook quinoa and set aside to cool. Dice all the vegitables, cheese and olives and place in large bowl. Blend olive oil, lemon juice, oregano and garlic. Mix the dressing and quinoa together. In a large bowl combine quinoa and all other ingredients and enjoy.

3/4 Cup All Purpose Gluten Fee Flour

1 Tbls Gluten Free Baking Powder

1/3 Cup Arrowroot Flour

1/2 Cup Quinoa Flour

1/4 Cup Puffed Amarath

2 Tbls Sugar (optional)

1 Egg

1 1/4 Cups Almond Milk

3 Tbls Oil

In a small bowl mix together flours, baking powder, sugar, and puffed amarath. In a medium bowl mix all wet ingredients and whisk. Add dry ingredients to wet ingredients and mix until combined. (should still have some lumps.) Cook on a hot oiled or non stick griddle, flip when bubbles form and pop and stay open. Serve with Agave Nectar or Maple Syrup with fresh fruit.

900 ml Chicken Broth

900 ml Water

3 carrots peeled and diced

5 Cellery Stalks diced

1 Red Pepper diced

1 Green Pepper diced

1 Cup Sugar Snap Peas chopped

1/2 Red Onion Diced and Sauted

1/2 bag of Rice Vermicelli

6 Chicken Thighs

Oregano

5 Cloves Garlic

Basil

Pepper

Sour Cream

1 Ripe Avocado

Tortilla Chips

Homemade Salsa (click here for recipe)

Preheat oven to 400 degrees, Marinade Chicken thighs in mixture of pressed garlic, Oregano, Basil, Pepper, and Lime Juice. Bake Chicken in oven until juices run clear. Cube Chicken.

Add together Chicken, Chicken stock, Water, Carrots, Celery, Red Pepper, Green Pepper, Sugar Snap Peas, Sauted Red Onion. Cook until carrots are soft. Add uncooked Vermicelli to the soup. Cook until vermicelli is soft. Add salt, pepper, oregano, basil until desired taste.

Serve with Sour Cream, Salsa, cubed Avocado and Tortilla chips.

Here’s my much anticipated Butternut Squash Soup.

Hope it keeps you all warm and cozy during the winter months.

1 Medium – Large sized Butternut Squash Coarsely Chopped ( guts and skin removed)

1 Medium – Large sized Red Onion Coarsely Chopped

900 ml Chicken Stock

900 ml Water

4 or 5 Cloves of Garlic (Pressed)

2 Cups Plain Unsweetened Yogurt

Salt and Pepper to taste

1.5 Tbls of Coconut Oil (any other oil if you don’t use coconut oil)

Saute Onion and Garlic in Coconut Oil until Brown. Place diced Butternut Squash, Browned Onion and Garlic all in a large pot with Water and Chicken Stock. Low boil until Squash pieces are soft. Allow to cool enough to blend.

Blend until smooth without any chunks. Add Yogurt and Blend again. Continue to cook on low heat. Add Salt and Pepper to desired taste.

Enjoy.

Mix all ingredients together in a large mixing bowl, I personally find this has too much sugar I would recommend reducing this to 2.5 cups from 3 cups:

3 Cups Non Gluten flour (a mixture of hemp, all purpose non gluten, tapioca, rice etc…)

2 Cups Whole Wheat Flour

3 Cups Cooked Pumpkin or Canned

3 Cups Sugar

2 Cups Chopped Walnuts

1 Cups Vegetable Oil

1 Tablespoon Pumpkin Pie Spice

4 Teaspoons Baking Soda

1 Teaspoon Salt

Split mix evenly into 3 loaf tins.

Preheat oven to 350 degrees F. Bake for 1 hour 10 minutes or until the centre is cooked use toothpick to test.