Vegan Blueberry Peach Almond Crisp

I seriously love summer. The weather is warmer, the days are longer, and the produce is fresh and abundant. I have been so busy enjoying the beautiful weather, time with loved ones, long walks with Bodhi, deepening my yoga practice, planning a trip and just taking some much needed time for reflection and developing an intentional lifestyle. I’ve been trying to make self-care and meditation a habit that will continue once work starts again.

But back to summer produce. I literally wait in anticipation for fruit and berry season, especially for peaches. There seems to be a very brief window in the summertime when peaches are at their best and I think I found that window this week. The batch of organic peaches I bought were just perfect. Peaches are always on the EWG’s Dirty Dozen list so I always buy organic.

Unfortunately, since it’s been so hot in Toronto the last few days, the slight bumps and bruises on these peaches started to brown quickly and I knew they would go bad within a day. I figured instead of scarfing down 4 peaches in one sitting, I’d make a peach crisp.

Bruised peaches can still be transformed into a crisp!

Why you will love this:

• it’s naturally sweetened from the fruit (there’s only 2 tbsp. of additional coconut sugar!)
• the almond extract offers a layer of sophistication to this dessert
• you can have leftovers for breakfast the next day
• it’s versatile – you can pair it with other stone fruit or berries\
• it takes only 10 minutes to prep (45 minutes to bake – but set a timer and read a book while you wait!)
• you don’t need to peel the peaches or cut off the light bruises unless you want to (it’ll all get cooked down anyway)

I hope you enjoy it and comment below and let me know if you have any other ways you like to use fruit that’s gone a little past its prime!

xo

Mira

Blueberry Peach Almond Crisp (serves 6-8 people)

Ingredients:

For the filling:

• 4 organic peaches
• 1.5 cups frozen (or fresh) blueberries
• 1.5 tsp. organic almond extract

For the topping:

• 1 cup organic large flake oats
• 1/4 cup almond meal
• 1/4 cup oat flour
• 1/2 cup almonds, roughly chopped
• 2 tbsp. coconut sugar
• 4 tbsp. coconut oil, melted

How to Make It:

1. Wash and dry the peaches. Cut peaches in half, remove the pit and slice into sections about 1/2″ wide and place them in your casserole dish as you cut them. Do not worry about peeling them if they are organic. Make your life easier.
2. Add your washed blueberries to your dish. Top with the almond extract and stir the fruit.
3. In a separate bowl, mix together the dry topping ingredients. Then drizzle in the coconut oil and mix until combined.
4. Crumble the topping over the fruit and bake in a preheated oven for 40-45 minutes until the top is browned and the fruit is bubbly.
5. Let cool slightly before serving. Serve warm with vegan ice cream if desired. It also makes an amazing breakfast so don’t be shy to have leftovers the next morning with some Greek yogurt!

 

 

Four-Ingredient Vegan Chocolate Peanut Butter Banana Ice Cream

So yesterday was #NationalIceCreamDay and of course I had to celebrate. Luckily I already had some frozen bananas in my freezer (I always add them to smoothies), so I was in a perfect position to make banana “nice cream.”

Most people are probably aware of how frozen bananas can be magically whipped up into amazing soft serve, but in case you aren’t – they can! So you have no excuse not to try this since it only requires four ingredients and takes seconds to make! If you want to get very fundamental with this recipe, you could just whip up the bananas in your food processor or blender and call it a day.

If you follow me on Instagram, you know how much I love Luna and Larry’s Coconut Ice Cream. Their stuff is seriously amazing. And dangerously addictive. Especially their chocolate peanut butter flavour. But I’ll be honest. It’s darn expensive.

So I decided to try making it myself using a banana base and fall back on one of my favourite flavours from my Nutty Chocolate Monkey Smoothie. Banana, peanut butter and chocolate. You really can’t go wrong with any of those flavours in any combination (well, unless you have allergies, in which case please feel free to substitute another nut/seed butter of your choice).

If you decide to freeze leftovers, know that it will harden and not have the soft consistency of soft serve. You could re-blend it, or simply let it thaw slightly before scooping it out, or an even better option is to pour the leftovers in a popsicle mould. But honestly, I’d be surprised if there were any leftovers. They are that good.

I hope you enjoy this super delicious and simple recipe and let me know if you try it! See you next week!

xo

Mira

Vegan Chocolate Peanut Butter Banana Ice Cream (makes 2 servings)

Ingredients:

• 3-4 frozen bananas
• 2-3 tbsp. raw organic cacao
• 2-3 tbsp. organic crunchy or smooth peanut butter (can sub any nut butter you like here)
• 2 tbsp. vegan mini chocolate chips (I used Enjoy Life)

Instructions:

1. Place frozen bananas, cacao and peanut butter in a food processor or high-speed blender. You can reserve a tablespoon of peanut butter to swirl in after.
2. Use the ice cream setting on your blender, or run food processor until bananas are whipped smooth.
3. Spoon out into bowls (swirl in peanut butter here if you opted to do that) and serve immediately topped with the chocolate chips, or into another glass container to be frozen for later (if there’s any left!).

 

 

Rainbow Quinoa Salad

The 80s are suddenly cool again and I’m digging the throwbacks to Jem and the Holograms, Care Bears, My Little Pony and  everything rainbow. Rainbow Bright. Reading Rainbow. Rainbow sweaters and leg warmers. Aaaaah memories. 🙂

But the food in the 80s, I have to say, was not so great. From what I remember from commercials, it was a lot of Cheez Whiz, sugary food-dyed cereal and Wonder bread. Enter my Rainbow Quinoa Salad to save yourself from processed woes.

I’ve made variations of this salad multiple times with rave reviews. It’s a great salad to bring to a potluck or picnic, or to make for a family BBQ. It feeds a crowd and is a great hearty vegan option for those that don’t eat meat. I brought this salad to our family BBQ celebrating my niece’s birthday recently and it was a hit!

It’s got the full spectrum of colours going on and you can add even more veggies if you like, like corn or another bean if you wish. The possibilities are endless with this salad and it’s so easy to customize with whatever vegetables you prefer. It makes great leftovers for lunch the next day as well.

As we all know, the more colour packed into our meals (from natural sources of course, not chemical food dyes) the more nutrition and vitamins. So you can be certain that this salad not only provides you with good dose of protein, fats and carbs, but also the phytonutrients and antioxidants you need to stay vibrant and healthy all summer!

I hope you enjoy this recipe and I’ll see you next time!

xo

Mira

 

Rainbow Quinoa Salad (serves 6-8 as a side)

Ingredients:

For the salad:

• 1.5 cups organic quinoa
• 1-2 organic carrots, finely diced
• 3 organic green onions, finely chopped
• 1.5 cups red cabbage, finely chopped
• 1 small or half large organic red bell pepper, finely diced
• 1 can (or 1.5 cups) organic canned (BPA-free) chickpeas, drained
• 1/2 cup organic cilantro/parsley, finely chopped

For the dressing:

• 2/3 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• zest of one organic lemon
• 1 tbsp. dijon mustard
• 1 tbsp. raw honey
• pink Himalayan salt and pepper to taste

Method:

1. Rinse quinoa well and add to 1.5 cups boiling water. Cover and reduce the heat to a simmer and let cook for 12 minutes. Turn off the heat and allow the pot to remain on the element for at least 15 minutes to finish cooking.
2. In the meantime, prep your vegetables by washing and chopping them.
3. Make the salad dressing by adding all the ingredients to a mason jar, screw on the lid and shake it up!
4. Allow the quinoa to cool to room temperature, add the vegetables and beans, then dress with the salad dressing and toss to mix. Cover and keep in the refrigerator until ready to serve.

Creamy and Energizing Mocha “Coffee” Latte Alternative

Are you currently on a spring detox and or have to avoid coffee? Fear not! I have a delicious solution to your coffee woes.

Personally, I was never a hardcore coffee drinker, but I always loved the smell and flavour of it in foods. No offense to Tim Horton’s, but it wasn’t until my trips to Europe in my early twenties when I fell in love with cappuccinos and dark rich coffee. They just know how to make coffee over there. But even now, I avoid drinking it regularly as I do notice the caffeine can make me jittery.

So what’s a girl to do? That was when I discovered Dandy Blend at a local trade show a few years ago and recently started preparing it with coconut oil which gives it this lovely thick foam. This drink is creamy, roasted and chocolatey and while it doesn’t taste exactly like coffee, it’s a great energizing alternative and doesn’t give you the jitters. In fact, instead of draining your adrenal glands (the organs that are responsible for our “fight or flight” response by releasing stress hormones like cortisol and epinephrine), it nourishes your liver and kidneys. The bonus? It tastes amazing and has health benefits too!

Benefits:

• Dandy Blend:  roasted dandelion and chicory root tastes naturally sweet, helps support liver and kidney function
• Cinnamon: balances blood sugar levels (prevents insulin spikes)
• Raw Cacao: source of magnesium and antioxidants
• Raw Honey: an anti-bacterial immune system booster, can aid in managing seasonal allergies
• Raw Coconut Oil: anti-inflammatory, source of MCT (medium-chain triglycerides) which have been
• Maca: an energizing adaptogen and hormone-stabilizer (consult your health care practitioner before taking)

If you try this recipe and enjoy it, feel free to say “Thanks a latte” down below! 😉

See you next week!

xo

Mira

 

Mocha “Coffee” Latte Alternative (serves 1)

Ingredients:

• 1-2 cups filtered hot water
• splash of your choice of non-dairy milk
• 1 tbsp. Dandy Blend
• 1 tbsp. raw cacao powder
• 1 tbsp. coconut oil
• 1/2 tsp. organic cinnamon
• 1 tsp. raw honey
• 1/2 tsp. maca (feel free to omit this)

Method:

1. Place the powders at the bottom of a high-speed blender.
2. Add the non-dairy milk and hot water.
3. Then add the honey and coconut oil. Blend at high speed until foamy (about 20 seconds).
4. Pour immediately into your favourite mug and enjoy!

Energizing Green Smoothie

Green smoothies are a staple in my food rotation (especially now that Toronto has suddenly embraced summer weather – hurray!) so I honestly don’t know why it’s taken me this long to post a recipe for it. I think it’s because I assume there’s a zillion recipes out there for green smoothies, so why post another. However, after blending probably close to a thousand smoothies, I think it’s fair to say that not all smoothies are created equal.

 

So what makes a good green smoothie?

1. It’s cold. Harsh “greeny” flavours are muted when food is chilled, so use frozen fruit.
2. Creaminess. Avocado adds a beautiful creaminess that is reminiscent of milkshakes and ice cream which appeals to the masses.
3. Blending the greens well. A good blender should take good care of chewing up a lot of the fibrous bits, but if yours doesn’t handle kale well, stick to baby spinach which should easily break down.
4. Cinnamon. Adding a dash adds depth to your smoothie and not only has a natural “sweet” taste but also balances your blood sugar levels.
5. It doesn’t look muddy. If you’re all about the aesthetics, don’t throw any fruit/vegetable that’s not green or yellow in your smoothie unless you want it to turn brown. It’ll taste amazing, but it will look like swamp water. If this happens you can always add cacao powder to it but then you have crossed over into chocolate smoothie territory, and not to get technical, but your smoothie can no longer be categorized as “green”. (And yes, I am the smoothie police. :-b)

The best part about smoothies is you can really customize them to your liking. I’ve provided a recipe base that you can use to experiment with various add-ins and toppings to create your perfect green smoothie or popsicles.

I encourage you to try making your own creations and leave me a comment below and let me know how they turned out or if you have other suggestions of things to add! I’d love to hear from you!

Stay tuned for another delicious drink recipe in my next post. This one will definitely appeal to coffee and hot chocolate lovers. Stay tuned!

xo

Mira

Energizing Green Smoothie (serves 1 hungry person)

Ingredients:

Base:

• 1 frozen banana
• 1/2 small avocado
• giant handful of organic baby spinach or kale
• 2 cups non-dairy milk of your choice or chilled coconut water
• generous dash of cinnamon

Additional add-ins if you’re a newbie:

• 1 scoop vanilla protein powder (good for breakfast or post-workout recovery)
• handful of medjool dates (if you’d like your smoothie to be sweeter or are making it for popsicles)
• 1 tbsp. hemp seed or ground flax seed (for omega 3s, protein and fibre)
• frozen pineapple or mango (for natural sweetness and a fruitier flavour)

Additional add-ins for the adventurous / seasoned smoothie connoisseur:

• 1/2 tsp. maca powder (for energy and hormone balancing – omit if making for children)
• 1 tsp. matcha powder (for energy and antioxidants)
• raw sprouts (for a boost of vitamins and minerals)
• 1 tbsp. E3 Live / 1 tsp. chlorella or spirulina powder (great for phytonutrients and detoxification)

Toppings:

• fresh berries
• cacao nibs
• bee pollen
• chia seeds
• goji berries

Method:

1. Place all desired ingredients and add-ins in a high speed blender (except toppings), starting with your frozen fruit, leafy greens and then lighter add-ins (powders/seeds). Lastly pour over the liquid of your choice.
2. Blend for about 20 seconds until desired consistency is reached. Try to minimize blending for too long as heat generated and introduced oxygen can begin to break down some of the nutrients in your green smoothie. Add desired toppings.
3. It’s recommended to drink it immediately, although you can refrigerate it for consumption later in the day. If freezing into popsicles, pour smoothie into a popsicle mould and freeze overnight.

Vegan Curried Singapore Rice Noodles

I’m going to be upfront by telling you that this recipe is my version inspired by Singapore noodles. If you’re a stickler for the real deal here, I’d encourage you to look elsewhere. However, this version puts up a pretty good fight on its own. 🙂

I had half a giant package of flat rice noodles when I experimented with making Pad Thai a few weeks ago and decided to use it to make this recipe. I had a craving for the curried noodles my mom would make when I was a kid, and although they probably weren’t authentic Singapore noodles, we all know there’s nothing like mom’s home cooking.

 

The traditional version has a lot more meat (pork and shrimp) and not as many vegetables, so I modified this version so that it uses organic smoked tofu (to give it that really lovely “take-out” flavour) and more veggies. If you’re vegetarian, you can also add some fried egg to this dish too to help round out the protein. Curry powder and turmeric are powerful anti-inflammatory spices that have been known to assist with the symptoms of IBS, arthritis and cystic fibrosis as well as preventing cancer due to curcumin, the component that gives turmeric its distinctive colour.

If you’d like to include more of this anti-inflammatory superfood in your diet, check out my other recipes containing turmeric:

• Turmeric Mango Smoothie
•  Huevos Rancheros (sin huevos)
•  “Cheezy” Garlic and Smoked Chili Popcorn
• Vegan Chickpea Burger
• Moroccan Chickpea Tagine with Quinoa

You can also search for any recipes containing curry since turmeric is a component in curry powder.

I hope you have a beautiful week and if you’re itching to celebrate with some Cinco de Mayo recipes check out my Mexican Black Bean Rice Bowl, Raw Vegan Taco Salad otBeat the Chills with Southwestern Chili!

xo

Mira

Vegan Curried Singapore Rice Noodles

Ingredients:

• vermicelli (thin, angel hair type) rice noodles
• 1 pkg. organic smoked tofu, cubed
• 1 small red onion, sliced
• 1 thumb length of ginger, grated (peeled if not organic)
• 2 large garlic cloves, minced
• 1 cup mushrooms, sliced
• 2 carrots, sliced on a bias
• handful of greens, chopped into strips (spinach, kale, swiss chard) (optional)
• virgin coconut oil

For the seasoning:

• 1 tbsp. curry powder
• 1/2 tsp. turmeric
• 2 tbsps. tamari
• 2 tbsp. rice vinegar
• 1 tbsp. maple syrup
• 1-2 tsp. toasted sesame oil

To Garnish:

• 2 green onions, sliced
• 1/2 cup chopped cilantro

Method:

1. Bring a large pan of water to a boil, add the noodles and cook for about 4-5 minutes, until just softened. Drain and rinse with cold water to prevent them from sticking together.
2. Drain the noodles and heat the coconut oil in the pan. Saute the onion over medium low heat for a few minutes until softened. Then add the garlic and ginger and saute for a minute more.
3. Add the mushrooms sauteing them until they cook down and begin to brown. Add the carrots and greens (if using) and saute until the greens have wilted slightly.
4. Add the noodles and toss quickly with the veggies. Add the flavourings to the pan (you can mix them in a bowl in advance, but I was in a hurry and didn’t do that and it still turned out great!) and toss until everything is coated.
5. Serve garnished with green onion and cilantro (not authentic) but I love everything with cilantro. #allthecilantro 😉

Slow Cooker Coconut Lentil Sweet Potato Curry

Another slow cooker recipe? Yup! I hope you aren’t getting sick of them, but honestly, if you are, I’m thinking you must not be using your slow cooker. I know I go on and on about it, but this essential kitchen tool has been one of my most time-saving appliances this winter. Having a busy full-time job and working as a part-time yoga teacher, I need to have meals prepped in advance if I want to make sure I eat healthy and have a life (and save money!)

So last Sunday I was at the Yoga Conference in Toronto for most of the day, but being my “Food Prep Sunday”, I knew I couldn’t let that slide. So I turned to my faithful slow cooker, which I knew would get the job done. Returning to my home knowing that dinner would be finished and ready for lunches for most of the week was almost as good as the feeling of being greeted with Bodhi’s furry face.

This curry is full of beautiful spices that are mellowed out by the natural sweetness from the sweet potato and creaminess from the coconut milk. And yes, I’m talking about full fat coconut milk. I have no qualms about using it since this makes quite a few servings but if you are concerned about caloric intake, you can use reduced fat coconut milk, it may just not have the creaminess of this version.

If you try it, let me know what you think in the comments below. I’d love to hear from you!

See you next week,

xo Mira

Slow Cooker Coconut Lentil Sweet Potato Curry (adapted from The Pretty Bee) – serves 6

Ingredients:

• 1 red onion, diced
• 3 garlic cloves, minced
• 1 small organic sweet potato, diced
• 2 tablespoons coconut oil
• 1½ cups green lentils (or French green lentils)
• 3 tbsp. tomato paste
• 1 can full fat organic coconut milk
• 1 tbsp. curry powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1.5 tsp. pink Himalayan salt
• 1/4 tsp. pepper
• 1/2 tsp. ground ginger
• 2 tsps. garam masala
• 3 cups water
• 1/2 cup organic cilantro, chopped
• cooked brown rice or quinoa for serving, if desired

Method:

1. Sort through lentils, remove any stones and rinse thoroughly.
2. Place all ingredients except cilantro and rice/quinoa (if using) in the crockpot.
3. Cook on low for 6-8 hours or high for 4-6 hours.
4. Scoop out into bowls (on top of rice/quinoa if using) and garnish with cilantro before serving.

Gluten-Free Coconut Flour Alfajores

While I was in Miami a few weeks ago, we often stopped into local bakeries (often Cuban run) to grab breakfast or a snack which featured a variety of pastries, such as the beautiful alfajore (ahl-fah-hore), a staple in Latin America. An alfajore is a delicate shortbread-like sandwich cookie that is filled with dulce de leche (caramel) or jam. It literally brings together the best of indulgences: buttery, melt-in-your-mouth shortbread and smooth creamy caramel. Not exactly the kind of food you’d expect to find on a blog devoted to healthy eating. But I believe a healthy diet isn’t devoid of treats. They’re just revamped with healthier ingredients.

So while this version isn’t something I’d suggest eating every day, it’s definitely a step up from the original treat. Here’s why:

• there’s no refined sugar or flour
• coconut flour is high in fibre making this a better choice than wheat flour
• it’s gluten free
• it uses organic eggs and butter
• the coconut jam (by the brand CocoVie) is dairy-free

I haven’t perfected a vegan version yet, so this recipe does use organic eggs and butter (as I prefer to use whole foods than a processed form of vegan “butter”). I’m working on revising the recipe, perhaps with a different flour and even to try a vegan version using coconut oil. If I’m successful I will definitely post a new version! Until then, I hope you enjoy this is delicious alternative that uses healthier, whole food ingredients which is just as delectable as the original.

What are your favourite food discoveries that you’ve made while travelling? Feel free to share in the comments below, I’d love to hear from you!

xo

Mira

Coconut Flour Alfajores (makes 6-7 large sandwich cookies)

Ingredients:

For the cookie:

• 1 cup coconut flour
• 1/3 cup organic unsalted butter (or use Earth Balance Butter for dairy-free)
• 4 organic eggs, beaten
• 1/2 cup raw honey, melted
• 1 tsp. vanilla
• 1/4 tsp. Himalayan pink salt

For the filling:

• CocoVie Coconut Jam (whatever flavour you prefer)
• unsweetened dried coconut flakes

Method:

1. Mix the coconut flour, butter, eggs, salt, honey and vanilla until well combined. Allow to refrigerate for about 2-3 hours until firm in an airtight container.
2. When you are ready to bake them, preheat the oven to 350 degrees Fahrenheit. Roll out the dough to about 1/4″ thickness and use the end of a glass to cut 3 inch rounds. For smaller cookies, use a smaller cookie cutter.
3. Place the rounds on a parchment lined baking sheet. Reroll scraps and continue rolling and cutting rounds until the dough is used up.
4. Bake for 15-17 minutes until tops and edges are golden brown. Remove from pan and let cool completely on wire rack.
5. Spread one cookie with coconut jam right to the edge and top with another cookie. Only spread jam on cookies you intend on serving within the day as the jam can make the cookies soggy. Press gently so that the jam comes to the edge of the cookie.
6. Sprinkle coconut along the edges of the cookie so it sticks to the jam.
7. Store cookies in an airtight container, or make all sandwich cookies and freeze to enjoy later.

“All The Greens” Veggie Soup

Last week I had just returned from a beautiful vacation in Miami on an early flight and was so exhausted I didn’t have a chance to finish up this post in time for last Sunday. So I’m posting this detox soup today with the promise of another recipe post tomorrow that’ll be worth the wait! After my trip to Miami, a detox was definitely in order, as it may also be for you after having indulged in Easter goodies this weekend.

Leaving Miami’s 30 degree weather and coming back to below zero temperatures in Toronto was tough to say the least. I thought travelling somewhere warm would help quell my desire for summer, but in fact it’s just made me more eager to feel the sun on my skin instead of through 4 layers of clothing. I mean, what was I thinking? Obviously I was going to miss this:

But I can feel that spring is on its way here in Toronto. 🙂 There’s definitely something in the air, and something optimistic about the sun shining for a little longer each day.

But back to the soup. Adding this soup to your recipe repertoire for spring certainly can’t hurt your detox. It’s vegan, gluten free and paleo, and most likely very friendly for any detox program you may be on right now. It’s clean whole organic food. But tastes pretty darn yummy.

Detox or not, this soup is a perfect way to get more veggies into your diet and is a great clean-out-the-fridge recipe as any green veggies you enjoy will work in this soup. As long as you have broccoli for the base, you’re good to go! Kale, zucchini, swiss chard, spinach, and even dandelion would be great additions (although dandelion is a great liver detoxifier, it’s very bitter, so if that’s not your cup of tea, I’d avoid adding it.)

I hope you are all enjoying a lovely Easter (if you celebrate) and time with your loved ones. This soup is a great way to get back on track with healthy eating after this weekend’s festivities. Stay tuned for another recipe tomorrow that’s a gluten-free way to satisfy your sweet tooth!

xo

Mira

“All The Greens” Detox Soup (inspired by I Quit Sugar)

Ingredients:

• 1 organic zucchini
• 3 ribs of organic celery
• 1 yellow organic onion
• 3 cloves garlic, minced
• 1 small organic broccoli, broken into florets, and stems sliced (about 5-6 cups)
• 1/2 cup chopped cilantro/parsley
• 2-3 green onions, sliced
• 2-3 cups green leafy veggies (kale, baby spinach, swiss chard work well)
• 1 L (4 cups) vegetable stock
• 1/2 cup organic coconut milk
• 1/2 cup shredded cheese (Parmesan/cheddar), or use vegan cheeze or 2 tbsp. of nutritional yeast (this can be omitted)

Method:

1. In a large pot, saute the onion and garlic in coconut oil until softened.
2. Add the celery, zucchini, broccoli and saute a few minutes more. Add the stock. Bring to a boil and reduce the heat to simmer for 12-15 minutes until vegetables have softened.
3. Add the leafy vegetables. Cook for a few minutes more until softened. Add the cilantro and remove the pot from the heat.
4. Use an immersion blender to blend the soup into a puree. Stir in the coconut milk. Serve garnished with your choice of cheese/nutritional yeast.

Lemon Cranberry Coconut Quinoa Breakfast Cookies

Two weeks ago, I was in need of some quick breakfast options to throw in my rotation that I knew wouldn’t require any prep in the morning but were full of protein and fibre. In walked the breakfast cookie. Cookies for breakfast? Yes, please!

These aren’t just any breakfast cookie. These are quinoa breakfast cookies. Using quinoa flakes means the cookie is full of gluten-free protein and fibre to help control blood sugar levels and help satiate for hours. They are also portable, freeze well and also make a good mid-morning or afternoon snack.

Keep in mind, these are not decadent sweet dessert cookies, but rather hearty, oatmeal-like mounds that are lightly sweetened with banana and maple syrup – kind of like putting a bowl of oatmeal with stellar toppings in a cookie and baking it. So they will “taste healthy” (as my dad put it) but in a way that tells you this is a serious cookie with purpose. You are having it for breakfast, and it will deliver.

It’s an easy going versatile recipe so feel free to throw whatever mix-ins you’d like! Any dried fruit or seeds of your choice would be great as well as chocolate chips (of course).

What are some of your go-to quick breakfast ideas? I’d love to hear your suggestions below! I’m off on our March Break and will be heading somewhere warm for a few days but I will definitely be back next Sunday with another recipe post, and perhaps a few trip highlights! 🙂

xo

Mira

Lemon Cranberry Quinoa Breakfast Cookies (makes 12-14 cookies)

Ingredients:

• ½ cup nut butter of your choice (I used cashew)
• ¼ cup maple syrup (or honey)
• 1 medium ripe banana, mashed
• 1 organic egg (or 1 flax egg)*
• grated zest of one organic lemon
• juice of half a lemon
• 1 cup quinoa flakes
• 1 tsp. baking powder
• Pinch of Himalayan salt
• ½ cup coconut flakes
• ½ cup dried cranberries
• 2 tbsp. chia seeds

Method:

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Mix nut butter, honey, banana, egg and vanilla in a large bowl. Then add oats, quinoa flakes, baking powder and salt to the bowl and stir together. Fold in coconut and chia seeds.
3. Spoon mounds of dough on prepped baking sheet (about 2 tbsp. in size).
4. Bake cookies for 15 – 18 minutes until bottom and edges are golden brown. Remove from the oven and  cool on the pan for 5 minutes before transferring to a wire rack.

* To make a flax egg mix 1 tbsp. ground flax seed with 3 tbsp. of water in a small bowl and let stand for 5 minutes until it becomes a “gel”, then use in place of the egg.