BREAKFAST: SUNDAE FOR SUNDAY?

This post details a quick, easy and healthy recipe suggestion for tomorrow’s breakfast. As part of the superfood elite, chia seeds slightly defy the laws of physics; whilst each seed is tiny, its superpowers are disproportionately sized, as if they’re some kind of ‘David & Goliath’ of the nutrition world! They expand by 900% in water so that you’re fuller for longer, they’re antioxidant rich, a great source of protein (c. 20g per 100g) and healthy fats (8x more than salmon!), plus they’re awesome for skin, hair and nails! Aside from having used them to create some mixologist-quality dessert flourishes, this recipe is a little more savoury breakfast take on it. It’s super easy to make, ultra-healthy and very filling! Click MORE for the recipe.

Instructions

1) INGREDIENTS (serves one glass):
1. 1 handful of whole-wheat oats per glass
2. 40 grams of fresh organic blueberries
3. 1 tbs chia seeds per glass
4. Half a cup of water, half a cup of unsweetened almond milk.
5. A small handful of Goji berries or dried raisins / chopped dried apricot.
6. A small handful of Almond flakes
7. Cinnamon powder

2) HOW-TO?
1. Start by pouring the almond milk and water into a bowl.
2. Add the chia seeds to the mix.
3. Let the chia seeds absorb the liquid and expand for at least an hour, or preferably over night in the fridge.
4. Place the chia seeds in a glass (like the photo) or bowl and start by adding the whole wheat, and drizzle a little almond milk on top of it.
5. Then pop some blueberries on top of the wheat, and finally the dried fruit and almond flakes.
6. Top off with a dusting of cinnamon powder, and enjoy! x

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MY HEALTHY FESTIVE PANCAKES !!!

INDULGENCE ALERT! December holds so many relentless temptations; sugary cocktails, heavenly mince pies, calorific festive dinners, and all the other trimmings. Whilst the FitnessOnToast ethos encourages regular engagement with your ‘cheat treat’, it certainly doesn’t condone the tragicomic 7,000 calories that the average Brit will eat on christmas day! So for now, here’s my latest tasty recipe to help you stay on track with your fitness goals this December; Healthy Festive Pancakes! The ingredients are all natural, the taste is naturally (and modestly) sweetened, the texture is somewhere between regular and American pancakes (filling and thick, yet light and fluffy, with a deliciously full flavour). The result crushes future urges and/or temptations! Click MORE to get the ‘How To’…

My Healthy Festive Pancakes

These pancakes consist of six natural ingredients – banana (which lends the creamy consistency, is a natural mood-enhancer, & affords plenty of potassium), peanut butter (a great source of healthy fats, mainly Mono & Polyunsaturates, with a good amount of protein circa 2 tbps = 7 grams of protein), cinnamon (only a small amount required, offering such rich festive flavour & contains manganese, iron, calcium, and fibre), eggs (high in protein – 13g protein per 100g), almond milk and rice flour. They’re super quick-and-easy to make and they’re gluten free. Each regular-sized pancake weighs in at just under 190 good calories. Give it a go and let me know what you think with a comment below ? x

INGREDIENTS:
1. 1 Banana
2. 1 Organic free-range egg
3. 1 tbsp Peanut butter
4. 2 tbsp Rice flour
5. 2 tsp Cinnamon
6. 1 cup almond milk
7. Coconut butter to fry

HOW TO?:
1. Crack the eggs in a bowl, add the banana, peanut butter, almond milk, cinnamon and flour
2. Use a electrical whisk and stop when smooth and fluffy
3. Smear a tiny corner of coconut butter over the surface of a frying pan
4. Pour a small measure of the pancake mix on the pan. Fry for c. 20 seconds until golden brown on each side
5. Serve with fresh berries or a bowl of 0% Total greek yoghurt to compliment the texture & temperature!
6. Savour and enjoy!!!

CITRUS SALAD = ‘SUGAR RAT’ POISON !!!

The 7 days between 24th Dec and 1st Jan are dusted with a special kind of carefree frosting (aka sugar), but now the festivities are over, it’s time to regain control over the wild indulgence and revisit healthier eating habits such as portion control – normal service resumed! Mulled wine is no longer the main source of liquids, 6 deep-filled luxury mince pies aren’t ‘just a cheeky little snack’, and it’s harder to find an excuse to nap off the food coma in bed during the afternoons! To properly wean off the sweet stuff is a gradual process, so I like to take it one step at a time. A great starting point is this Citrus Fruit Salad which is super quick-and-easy to prepare, loaded with antioxidant Vitamin C compounds for an immune boost, and contains a wealth of other vitamins and minerals to see you back on the straight and narrow! Click MORE to get the why and how-to

Instructions

There are 5 key components to this dish, as follows:

1) APPLE
‘An apple a day keeps the doctor away’ – they’re a dense source of antioxidants, which help to repair tissue & cells, whilst they’re also rich in vitamin C, with plenty of dietary fibre, and there are only c. 90 calories per apple (!)

2) GRAPEFRUIT
Extremely rich in vitamin C, dietary fibre (pectin), with a remarkably low glycemic index to help the metabolism burn fat.

3) ORANGE
Like most citrus fruit orange is also a great source of vitamin C (100grams provides c. 89% of your daily requirements) – great for an immune boost in these cold times!

4) RASPBERRIES
A wonderfully sour-sweet flavour which also packs a proper vitamin C punch, as well as vitamin K and manganese, whilst increasing heat production in certain fat cells (to maintain the liver and reduce risk of obesity by decreasing production of the fat-digesting enzyme Lipase in the pancreas – the body should absorb & digest less fat!).

5) KIWI
Just an impossibly dense source of vitamin C, with each large kiwi fruit providing c. 154% of the daily intake, whilst the little black seeds are hidden sources of Omega-3 fatty acids to help lubricate the heart functions. It’s also packed full of the usual vitamin A, K, E, soluble dietary fibre etc, and happens to taste gorgeous!

SOME THINGS TO KEEP IN MIND:
Remember, portion control matters, and it’s worth noting that the fruits contained in this dish deliver most of the calories from sugar. It’s an important step away from artificial sugars though, and chomping on the right fruits (like berries) means you’re not only consuming fructose (the lowest-GI form of sugar with a glycemic index of 19, versus a glass of apple juice at 30, table sugar at 65, and glucose at 100), but also enjoying other benefits like fibre (helps digestion) & plenty of additional vitamins and minerals. By chewing solid food and metabolising it slowly (rather than drinking it straight into your bloodstream) you suffer less of a blood sugar spike.

The sugar rat doesn’t stand a chance ? Faya x

THAT’S JUST (HAZEL)NUTS !!!

Like the majority of humans, I have a faithful, loving and super-rewarding relationship with chocolate. We’re perfectly compatible, rarely quarrel, and see each other as often as possible… but not usually at breakfast time, for you see, chocolate isn’t really a morning person. This post is about how I made chocolate wake up and get ready with me in the mornings; the recipe for my home-made, healthy superfood Nutella-esque spread! Click MORE to get the ‘what’ and ‘how to’…

Instructions

Nutella is the category killer for chocolate at breakfast. They have cornered the market for those who want sheer, creamy, velvety, nutty choco-indulgence spread over their morning toast (or just dolloped on their spoon!); however, whilst it is undeniably delicious, it’s composed of 30g fat per 100g, and is loaded with 55g of simple sugars per 100g, so it isn’t necessarily what I’d class as fitness on toast!

I’ve long thought that it should be possible to enjoy that flavour and indulgence in a healthy way, so armed with my trusty Nutribullet, I blended up a batch of my own healthier hazelnut chocolate spread, using broadly unrefined, healthy ingredients. It’s NOT a light, calorie free option, but you can rest assured that the calories you are taking in (which, by the way, are crucial in order to fuel your active lifestyle) are the ‘best kind’ of calories, bursting with ‘good’ omega fats, plenty of fibre, and more complex sugars. Here are the instructions;

INGREDIENTS:

150g of Hazelnuts
2 tbsp Smooth Almond Butter
1 tbsp Coconut Oil
2 squares of 90% dark chocolate
vanilla essence
50ml almond milk

HOW TO:

1) Place the 150g of hazelnuts into the blender chamber and start to blend them until the consistency turns into a wood-chipping paste (you’ll recognise it when you see it!)
2) Spoon in the almond butter, coconut butter and add c. 25ml of Almond Milk.
3) Grate two or three squares of 90% dark chocolate into the mixture.
4) Blend up the mixture for a further 20 seconds or so, until the texture starts to become smoother
5) Add the remaining 25ml of almond milk if required and blend again for a further 20 seconds or so.
6) Note that the texture will not likely become as smooth as pure nutella, as the amount of fats employed in my version are far lower. It should look a little more granulated (as per the below picture). But the taste will be epic!
7) Spread the mixture onto a couple of wholegrain oatcakes and serve with assorted berries! Voila Faya x

AVOCADO CHOCOLATE MOUSSE!

I have a relentless sweet tooth and whilst I try to tame it, nothing ever tastes quite as good as a chocolate dessert! So here’s my version of healthy (in moderation) chocolate mousse! The base is made using avocado which packed with healthy fats and a good amount of dietary fiber too (27g per 100g). The avocado contains a the good monounsaturated fat which will help the body in growth, repair, and development of tissue, including muscle cells. It’s a great alternative to heavy creams which are made of the wrong kind of fat. The end product I assure you tastes just like the real deal! Click MORE to find the rest of the ingredients and ‘how to’…

Instructions

Ingredients

1. 4 squares of 70% dark Lindt chocolate

2. 2 large & very ripe avocados

3. 1 tbsp Manukha honey

4. 1 cup of unsweetened almond milk

5. 2 tsp. pure vanilla extract

6. A pinch of pink himalayan salt

7. Crushed nuts – preferable almonds or hazelnuts but pecans, cashews etc work just as well.

8. Fresh berries – raspberries, blueberries, cocnut flakes, cocao nibs, etc for garnish

Directions

1. Pop the 4 Lindt Chocolate squares in a bowl over a saucepan of simmering hot water. Gently stir until the chocolate is melted and smooth.

2. Put the avocado, vanilla extract, manuka honey, almond milk, pink salt and cocoa into a blender until the consistency resembles a light mousse circa (2-3minutes).

3. Scrape it out of the blender and spoon the mousse into serving glasses, then leave in the fridge for a few hours to chill.

4. For decoration, sprinkle the crushed nuts, cacao nibs and some berries on top.

6. Serve; Voila!

I think this chocolate mousse proves once again that you can achieve delicious flavours organically without added artificial, unhealthy ingredients.
– The dark chocolate is high in the minerals magnesium and copper which help to activate enzymes your cells need to support your metabolism and make usable energy.
– The avocado is packed with healthy fats (which will help the body in growth, repair, and development of tissue, including muscle cells) and a good amount of dietary fiber too (27g per 100g).
– The unsweetened almond milk is low in calories and sugar yet gives the mousse an airy consistency and also adds a little bit of a nutty taste.
– The Manuka honey is natural and wonderful sweetener alternative to artificial white sugar.
– The crushed nuts on top add a lovely crunchy texture to complement the creamy airy chocolate mouse.

I hope you love this mouse as much as I do and it’s such a joy, and a fabulous party trick serving it to friends and afterwards telling them it’s in fact avocado! No one will believe you! Faya x

D.I.Y. NATURAL ICE LOLLIES!

Summer temperatures are upon us, and that brings with it the need for refreshment… these might well be the best ice lollies I’ve ever had! A bold claim, but to my defence, the ingredients are a collection of favourites; fresh fruits and berries – bursting with vitamins and minerals, plus they’re naturally sweet and delicious! The advantage over shop-bought products is that you KNOW they contain no preservatives, colourings, flavour enhancing chemicals or artificial bits – plus they’re totally fresh! These ice lollies are all-natural, super quick-and-easy to make, and are perfect for children and adults alike on a hot summers day! Click MORE to get the recipe, and for the chance to WIN YOUR OWN VITAMIX, the ultra high-performance blender, which I’m giving away to one lucky reader …

Typically when making your own lollies, most recipes suggest you add fruit juice but since supermarket juice is often high in sugar and packed with preservatives, I made my own cold press juice as a base using apples and lime (recipe at the bottom) – it’s fresh, lower-fructose, and nutrient-dense. I used some of this juice for all the flavours of the lollies. I love a bit of variety, and so made a few different flavours – peach, raspberry, blueberry, cherry, strawberries and mango but the flavours and combinations can be endless. If, like me, you just love all things ice-cream/ice-lolly related, then this recipe is for you! I used my Vitamix to create them, using the lower settings to mix the berries as I personally prefer the consistency to be slightly granular, so that I can identify, taste and see some of the seeds in the strawberries and raspberries for example. If you want it totally smooth, you can go high-power on the Vitamix and achieve total velvet consistency!

COMPETITION TIME!

One of you is going to win a brand new Vitamix S-30 personal blender (like my one above) which is worth £400 / $600. I’ll send it out to you, so you just sit back and wait! If you want that to be you, there are 3 easy steps to be in with a chance:
1) Follow me on Twitter (& like + retweet the ‘competition’ tweet), then
2) Follow me on Instagram , like the Ice Lolly picture & leave a lovely comment about what recipe you plan to make with your Vitamix! Then finally,
3) Follow @VitamixUK on Twitter too, and you’re done Closes 1st July, so GOOD LUCK!!!

Instructions

Ingredients (makes 6-8 lollies):
1) 150 g ripe raspberries
2) 1/2 cup fresh cold press Juice (recipe below

How To:
1. Rinse the raspberries and start by mixing them in your Vitamix.
2. Add the homemade juice to the raspberry mixture
3. Taste to see whether you need a little more juice to naturally sweeten the mixture
4. Put the mixture in the Ice lolly containers and pop them in the freezer until frozen (circa 5hours)

Homemade Juice (to sweeten the lollies)
Make your own to avoid unnecessary sugars and additives! Ingredients:
1) 1 ripe apple.
2) 1 peeled lime (I used 2 as I love lime)
3) Just pop them all in a cold press juicer and let it do its thing!

FLAVOURS: THE SAME METHOD ABOVE APPLIES TO THE REMAINING FLAVOURS!
– PEACH: 4 x medium-sized ripe peaches
– BLUEBERRY: 200g of blueberries
– CHERRY: 250g of cherry
– MANGO: 1 x large ripe mango

Enjoy! Faya xx

QUINOA + NUT GRANOLA !

Like most people, I’m constantly trying to master my sweet tooth; in tireless pursuit of healthy-yet-tasty dishes, here’s a fabulous breakfast offering, loaded with nourishing nutritional value and exquisite taste to satisfy the sugar craving! Granola from supermarket shelf tends to be full of simple sugars and transfats, but my home-made version is altogether more friendly! Quinoa, about which I’ve written previously, replaces oats in this batch, and a host of cinnamon-covered nuts-&-seeds make an appearance too, garnished with delicious berries! My personal view is that there’s no substitute for actual, genuine sugars, so I’ve lightly glazed the granola with Raw Manuka Honey (courtesy of Steens, with whom I’ve collaborated to whip up a number of delicious, healthy recipes). I’ve long believed Manuka to be a fabulous natural alternative to refined sugar, and has that beautifully rich floral aroma. The whole recipe is super easy to make, and is great for kids and adults alike! Click MORE to get the ‘why’ and ‘how to’, along with the health benefits of Manuka.

Instructions

200g quinoa uncooked
1/2 cup chopped almonds
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
1/2 cup of whole cashews
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of dried cranberries
1 tablespoon of coconut oil
1 tablespoon of Steens 15+ Manuka honey
1 tablespoon of cinnamon

HOW TO:
1) Boil the quinoa, drain it, and let it dry on kitchen towel.
2) Preheat oven to 350 degrees. Lightly coat the baking tray with coconut oil.
3) Mix all ingredients together. I used my Vitamix for 15 seconds on the lowest intensity.
4) Spread the mixture on a baking tray and toast for c. 5 minutes.
5) Allow to cool almost completely before manipulating, then popping it into your muesli container!
6) Dollop out some yoghurt into a bowl, and sprinkle granola over and around it, garnishing with berries. (I’ve also displayed the almond-milk version in a picture below, which works perfectly too!)
7) Consume! Faya x

Blueberry Lemon Scones

I ;ve been on a Greek yogurt kick lately, and I ;ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I ;ve ever tasted.The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don ;t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.Not convinced? Let ;s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don ;t normally get excited about scones. They ;re just that good. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Lemon SconesAuthor: Cookie and KatePrep Time: 20 minsCook Time: 15 minsTotal Time: 35 minutesYield: 8 scones 1xCategory: Breakfast★★★★★4.9 from 18 reviewsIf you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later! Scale 1x2x3x Ingredients1 ½ cups whole wheat pastry flour or whole wheat flour½ cup whole wheat flour1 tablespoon baking powder3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top⅛ teaspoon salt5 tablespoons cold unsalted butterZest of 1 lemon1 cup blueberries (I used frozen but fresh would be even better!)½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)½ cup milk of choice (I used 2%)InstructionsPreheat oven to 425 degrees Fahrenheit.Combine flours, baking powder, sugar and salt in a bowl and whisk together.Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.Separate slices and place on a baking sheet covered in parchment paper or foil.Sprinkle the tops of the scones with a bit of raw sugar.Bake for 15 minutes or until light brown.

Baked Oatmeal with Blackberries & Coconut

How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn ;t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I ;m determined that this one will be different—a season to remember.Since berry season is upon us, I thought I ;d share my latest breakfast recipe discovery. It ;s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi ;s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It ;s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Baked Oatmeal with Blackberries, Coconut and BananaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 8 1xCategory: Breakfast★★★★★4.9 from 11 reviewsYou ;ll love this baked oatmeal recipe, which calls for coconut milk and coconut flakes, and is naturally sweetened with maple syrup. Use your favorite berries! Scale 1x2x3x Ingredients2 cups / 7 oz / 200 g rolled oats½ cup unsweetened shredded coconut1 teaspoon aluminum-free baking powder1 ½ teaspoons ground cinnamonScant ½ teaspoon fine-grain sea salt1 can / 14 oz / light coconut milk⅓ cup / 2 oz water⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)1 large egg3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)2 teaspoons pure vanilla extract2 ripe bananas, cut into ½-inch pieces1 ½ cups / 6.5 oz / 185 g blackberries or other berriesInstructionsPreheat the oven to 375 degrees with a rack in the top third of the oven.Butter or spray cooking oil on the inside of an 8-inch square baking dish.In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.Place the banana slices in a single layer on the bottom of the baking dish.Arrange two-thirds of the berries on top of the bananas.Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

Banana Almond Smoothie

Considering that today is officially the first day of summer (though we ;ve been suffering through 100 degree summer temps for weeks), it seems fitting to share my new favorite frozen drink recipe. I tried this banana almond smoothie recipe for the first time yesterday and awoke this morning with a vicious craving for another.Packed with vitamins, minerals and omega-3 ;s, this is a breakfast smoothie that sticks with you until lunch. It ;s made with frozen banana, almond butter and milk, and made all the more substantial with the addition of flax seeds. The almond extract lightens up the flavor and makes it taste like a treat. Try it! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Almond SmoothieAuthor: Cookie and KatePrep Time: 3 minsCook Time: 2 minsTotal Time: 5 minutesYield: 1 1xCategory: SmoothieMethod: Blender★★★★★4.8 from 19 reviewsThis healthy banana almond smoothie recipe makes a delicious, creamy treat! Scale 1x2x3x Ingredients1 medium to large frozen banana (break your bananas into one-inch chunks before freezing)1 heaping spoonful of almond butter (or peanut butter)2 spoonfuls flax seed½ cup almond milk, yogurt or regular milkdrizzle of honey, agave nectar or maple syruptiny drop of almond extract (or vanilla extract, but the almond extract makes the smoothie taste almost like candy!)InstructionsToss all the ingredients into a blender and blend until smooth.Pour into a glass and enjoy.