High Pitta

Friday was an emotional day. Enrolling for my courses was an absolute headache. The online process was overly complicated and every person I spoke to from the student centre gave me conflicting information. Lost for answers and slight panic setting in, I was not a happy camper. After six tedious hours (literally, all day) spent in front of my computer, on hold with the uni, and desperately seeking help from the graduate centre, I finally sorted out my courses. Barely. By the end of it I was completely drained.

Instead of cleaning the apartment I collapsed into a bubble bath, feeling overwhelmed and angry. I could feel my pitta dosha heating up and bubbling over. I decided a soothing bath and pot of calming chamomile tea was my only salvation. I was right. Alex also came home with some bright coloured gerbera daises, which put a smile on my face. That also helped. Thanks, Alex:)

In Ayurveda, crying is healing. Releasing tears not only stimulates the energy powerhouse in your third chakra, but helps to balance your stress hormones and release toxic emotions from your body. I didn't care that mascara was running down my cheeks because I instantly felt better. Sometimes all you need is a good cry. Post bath, tea, and cry, I was ready to make some dinner. From this point onward Friday, and the weekend, was looking up! We had some fresh pita bread and well, the recipes speak for themselves. My pitta was rebalanced with pitas :P ..okay, lame joke. 

Zucchini eggplant pizza marinara
Ingredients

• 1 large whole wheat pita, for the pizza base
• organic pizza/pasta sauce, store bought or homemade
• 1/2 cup chopper zucchini (about 1 small)
• 2-3 round slices of chopped eggplant (about 3-4 tbsp) 
• 2 tbsp chopped red onion 
• basil and baby spinach leaves, for garnish 
• 1 tbsp olive oil
• 1/2 tbsp balsamic vinegar 
• 2 garlic clove, minced
• pepper to taste
• chilli pepper flakes

Directions

Preheat your oven to 350. In a small bowl, toss your chopped veggies (zucchini, eggplant, red onion) in the olive oil, balsamic, garlic, pepper, and chilis until completely coated. Spread your veggies on a baking tray, lined with parchment paper, and roast for 10-12 minutes. While your veggies are in the oven, prepare your pita pizza base! Spread the pizza sauce onto your pita crust. Okay, done. Easy, right? Top your pizza with your roasted veggies, garnish with basil, and bake for another 10-12 minutes. Cut into fours and enjoy!

Basil pesto roasted veggie pizza (Adapted by Angie's favourite pizza)
Ingredients 

• 1 whole wheat pita, for pizza base
• 1/2 cup basil pesto (homemade recipe below)
• 5-6 baby tomatos, chopped into quarters
• 4-5 baby peppers (I used, red, yellow, and orange) or 1/2 large red pepper
• 1/3 cup red onion, chopped (about 2 tbsp)
• 4-5 basil leaves, for garnish
• vegan parmesan, for garnish 

Directions
Following the same method as the first pizza, prepare your veggies and roast in the oven for approx 10-12 minutes. Once your veggies are ready, spread your pizza base with the basil pesto. Top with roasted veggies and garnish with both basil and vegan parmesan. Place pizza back into the oven for another 10-12 minutes. Cut into fours and enjoy!

My favourite pesto 
Ingredients

• 2 cups basil, packed
• 2 small handfuls of spinach 
• 10-12 raw cashews (soaked for at least 1 hour)
• juice of 1 small lemon 
• 1/4 cup vegan parmesan
• 2 tbsp olive oil  
• 3 tbsp water (you totally could use 4 tbsp olive oil, but I prefer to reduce my concentrated fats, especially in dips/sauces)
• 3 cloves garlic 
• pepper to taste

Directions
In a food processor, or powerful blender, combine your cashews, garlic, water, olive oil, and lemon, until evenly blended. Then add all your remaining ingredients (basil, spinach, parmesan, and pepper). This pesto is great with salad, pizza, pasta, or even raw veggies. 

This dinner was a total win. My spirits were lifted and belly was satisfied. I went to bed feeling calm and more collected, compared to earlier when I felt as though my life was in shambles. Okay, a bit dramatic...

And tomorrow = school time. Time to ease my nerves and begin what I came here to do. I have two classes from 11am - 1pm, which is nice. I'm happy they're back to back, giving me ample time in the afternoon to study, exercise, etc. Normally I'd workout first thing in the morning, but I have a quick appointment with my Aussie Naturopath.

I'll be in class, while you'll likely be enjoying the oscars. Thankfully my Dad promised to keep me posted via bbm. Thanks, Dad :)

Wish me luck!

Savouring February

I look at my iCal and do a double-take - Thursday, February 24, 2011. How did that happen? I feel like yesterday was Valentines Day and now the month is over. Go figure. Alas, thankfully I have a few days to brace myself for March Madness. Now that my University orientation is coming to an end.. classes will commence! My nerves, excitement, and anticipation are building simultaneously.

Before I'm thrown into a new routine, I'm striving to savour the last days of February. When things get crazy and time seems to slip through your fingers, what do you do? I wonder if that's how "keep calm and carry on" was born? Genius catch-phrase.

To keep calm and carry on, I reckon to love more and sprinkle it wherever possible... I started with a "cheesey" topping for my roasted veggie pizza.

Homemade vegan parmesan 
Ingredients

• 1/2 toasted sesame seeds
• 2 tbsp nutritional yeast (savoury yeast flakes, same deal)
• dash of herbamare 

Preheat your oven to 350 and toast sesame seeds for 10-20 minutes, or until lightly browned. Be careful not to burn! Once your sesames are nicely toasted, toss all your ingredients into a blender for 20-30 seconds. Ta-da! 

I made a big batch for my pizza and I added 1/2 cup to my favourite basil pesto recipe. It had a great armoma and added depth to my original pesto recipe, which I loved! It's definitely similar, if not the same, as real parmesan; however, I haven't had cheese - let alone parmesan - in a long time so my taste buds may not be the best judge. Regardless, this is an easy and healthier alternative to the real deal!

Rest, run, read, relax, let it be

Everyday Superfood

Ahh superfoods, how I love thee. Loaded with anti-oxidants, enriched with magnesium, and typically low on the glycemic-index, super-whole-foods save the day, everyday. Well, they certainly save me by giving me natural strength superpowers. "Superfood" is a term used to describe foods with high phytonutrient content that may confer health befits.

From turmeric to camu camu powder, the range of super foods seems to be growing exponentially. Sometimes it's tempting to believe every health tip we're told, but unless you read dissect the ingredients and nutritional facts, you could be consuming more sodium than fiber. The majority of superfood claims are supported by scientific studies, while others fall short and fall off the radar. If you're in search of some trustworthy resources I recommend reading The China Study, The Thrive Diet, Crazy Sexy Diet, and following blogs Joyous Health and Choosing Raw.

Although challenging, if I absolutely had to pick my top five favourite superfoods I'd choose

• Chia seeds
• Cacao (Cacao is loaded with anti-oxidants and it's extremely high in magnesium, which is the most important mineral for a healthy functioning heart. It's also low in sugar and high in potassium, making it a great alternative to a banana.)
• Super greens (a combination varying of wheatgrass, spirulina, barely grass, spinach, and sometimes parsley) 
• Blueberries (fresh or frozen, I love em!)
• Turmeric 
• Cinnamon, goji berries, raw almonds, kale, mesquite meal, maca powder

Okay, I realize I didn't pick five :/ Oops!

Like I said, the array of superfoods is growing...or rather, our knowledge, research, and dedication to natural health and wellbeing may be growing. Still, while the selection of superpowers may seem daunting, I'll share a small piece of advice - evaluate what may be missing from your diet, do a little reading from a reputable source, and hit up your local health foods or grocery store. Better still, consult with a naturopathic doctor, or certified nutritionist. 

Once you have your hands on some delightful berries, cacao powder, or Sunwarrior protein, the fun really begins. 

Upon moving to Australia I was SO excited to explore new brands and befriend everyone at my local health store, Evelyn Faye Nutrition. I was like a kid in a candy store, expect the candy is good for you.

Four easy ways to incorporate superfoods into your diet:
Smoothies
Almost every morning, I drink a smoothie for breakfast. I feel so invigorated after a superfoods smoothie, especially when it's green ;) Sometimes I'll make my smoothie extra thick and eat it from a bowl, with a little banana on top, just like a pudding. And as long as I include some protein, it keeps me satisfied until lunch. The best thing about smoothies is that they're interchangeable. No blueberries on hand? No worries, sub in half a banana and almond butter for a protein boost. From green monsters to cacao and cinnamon, the combinations are endless.

Energy bars & puddings
Mmm energy bites, bars, n' pudding. I've shared my breakfast pudding recipe below ;)

Salad toppers
Sprinkle some chia seeds, slivered raw almonds, and or puffed quinoa on top of your salad. Don't forget to include some dark greens ;) For more yummy salad topper ideas check out Angie's recipe 

Baking substitutions 
To avoid refined sugars try using banana, applesauce, dried fruits, dates, or agave as a natural source of sweetness.

Bold, berry, and slightly green breakfast pudding

• 1.5 cup mixed berries (I used a combo of blueberries, blackberries, and raspberries - frozen fruit is great for this)
• 1/2 banana (reserve a few slices to top your pudding with)
• 1 tbsp ground flaxseeds 
• 1/2 tsp camu camu powder (optional)
• 1 tbsp protein (I use, and love, sunwarrior)
• 1 heaping tbsp natural soy yogurt
• 1 tsp wheatgrass and barely powder (spirulina or any other greens is great too)
• 1 tsp cacao powder 
• 2 tbsp chia seeds
• cinnamon, as much as you like!
• 6-10 goji berries (to top your pudding with)
• 2-3 ice cubes

Blend everything expect chia seeds, goji berries, and a few slices from your 1/2 banana. Once blended, pour into a bowl and stir in the chia seeds. At first it will appear too liquidly, but stir every minute or so, for 10 minutes, and it will plump up! Top with your goji berries, banana slices, and enjoy! I've moved on from oatmeal to smoothies/puddings and am never looking back..at least, for a while.

Here is one of my favourite post-workout smoothie recipes as well,

Protein power superfood smoothie

• 1 cup almond milk (or other non-dairy milk)
• 1 tbsp sunwarrior protein
• 1 tsp mesquite powder
• 2 tsp cacao powder
• 1 tsp chia seeds
• 1/2 tsp cinnamon
• 1 vanilla bean, with the seeds removed (note: if using a high power blender, you can leave the seeds in)
• 2 pitted dates
• 1/2 cup blueberries
• ice (optional)

Blend and enjoy!

Dates can easily be substituted for sweetener of your choice i.e. agave, stevia, or honey; however, if you're watching your sugar intake then omit the dates all together. 

Note: I've said "superfood" in this post 13 times :P ...and now I'm hungry for dinner!

Have a great day/night xo

Two years

Dear Alex,

Today marks our two year anniversary. Together we've explored great cities, dined at some of the finest, and have experienced what feels like a lifetime. For this, and so much more, I thank you.

NYC, Fall 2009

Thank you for your honesty, patience, and sensible ways. 

Thank you for celebrating each and every day with me. And thank you for always saving the last bite of cake. 

Christmas in Toronto, 2009

Thank you for your support and butterfly kisses. Thank you for knowing when to hail a cab, when my Valentino's are pinching my toes.

Sydney, 2011

Thank you for exploring the other side of the world with me. Wherever the New Year takes us, I look forward to embracing it with open arms and an open heart.

Melbourne, our new home, 2011

Happy Anniversary!

xox

Mind full of mangos

Sometimes - as in this very moment - my mind overflows with thoughts, like an oozing chocolate lava cake. It's as if my ideas and musings cluster together, until I am frozen and unable to articulate what I want, or actually mean to say at all.

Originally I planned to blog about Valentines Day, but trailed off somewhere between "mediocre food" and "besides, I prefer gerber daisy's". Post take-two shared how all most Australians dislike despise Americans, and the blatant relief people feel once I clarify that I am a born and raised Canadian. "Ooo Canadian, awesome. High five!" I then dabbled into my University orientation, but was cut-off by my Internet, literally. After a 30-minute phone call with Andy, from my buildings IT support, (god bless Andy), I gave up and shut down my computer.

It's been an intense week, full of emotion and self discovery. I have much to share, but will have to digest my thoughts before they can become words. In the meantime, I must quiet my mind so it doesn't turn to mush...or in this case, mangos. At least I can articulate mangos.

The mangos are scrumptious down here. The best way I can describe them is that they're extra mangoy, sweeter, juicer, and richer than your average mango thus, extra-mangoy. Yes, I realize mangoy isn't a word and I just said "I can articulate mangos", but I'm sticking to my guns.

Mad for Mango's Summer Salad
adapted by Sarah at My New Roots

Ingredients
for the salad

• 2.5 cups cooked chickpeas (I used 1.5 cans)
• 1 red pepper, chopped (Australians call pepers capsicum's)
• 1/2 cucumber, chopped
• 1 cup chopped spinach 
• 2 large carrots, shredded 
• 1 avocado, diced 
• 1 large, ripe mango, chopped into chunks (note: reserve just over half for the dressing)

Prepare your veggies and toss into a large salad bowl. Once your salad base is ready, move on to your dressing.

for the dressing

• mango, chopped into chunks
• 1/4 cup fresh lime juice
• 2 large green onions, with tops
• 2 tbsp EVO
• 1/4 tsp ground chilis (add more if you want a stronger bite)
• pepper to taste 

Blend all ingredients together until it looks like a smoothie. It will look like a lot of dressing, but that's what you want! Pour your dressing onto your salad and toss until completely coated. 

I hope you enjoy this nurturing salad as much as I do! Have a great day (or night, if you're going to sleep like me)

xo

Crunchy Apple-cran-ola

This week was a blur. I wasn't exactly busy, but somehow Monday turned into Friday overnight. I kicked off Monday with a 10k walk along the river; Tuesday I baked a delicious granola; Wednesday Alex and I had a vegan dinner at the night market; Thursday, I can't recall; and Friday a group of us went out for Greek food and fancy cocktails. Saturday was followed by a lazy morning and Sunday Alex and I volunteered with Save the Children, at the St. Kilda music festival.

While I might not remember everything that happened in between, I do recall my intensive exercise, which included a new playlist! Music and exercise go hand-in-hand, I'd be lost without my beloved iPod. This week I alternated my workouts with weights, long walks, and Friday club circuit training. I recently joined a Fit Club Friday's group, which is held at my neighbourhood Lululemon. It's a really fun class and everyone gets pretty into it. I'm going to take photos this week :) My workouts were successful due to a marriage of my new playlist and protein powder. I'm currently honey-mooning.

I connected with a nutritionist and body builder who recommended Sun Warrior protein powder. Sadly, Vega products aren't sold down-under so I was determined to find a suitable vegan alternative. The range of supplements are quite different here, so chatting with various health professionals has helped a lot. I've received great recommendations and this protein is just one of them. Sun Warrior is completely organic, raw, vegan, dairy and gluten free. It's a rice and whole grain sprouted protein, which makes it easy to digest and hypoallergenic. If you're looking for a new protein I reckon you give Sun Warrior a go.


PS that last sentence was SO Australian. Reckon, "give it a go", and "how ya going?" are daily Aussie expressions. I just laughed to myself.

I also reckon you make your very own granola, perfect with berries, yogurt, or on its own as a snack.

Crunchy Apple-cran-ola

Ingredients

• 2 cups organic rolled oats
• 1/2 cup puffed quinoa (or brown rice)
• 3 tbsp chia seeds
• 3 tbsp flax seed
• 1/2 cup dried apples 
• 1/4 cup un-sulfured apricots 
• 1/4 cup unsweetened cranberries 
• 1/3 cup raw nuts (I used half almonds and walnuts, however feel free to use more! I'm currently limiting my nut intake, but normally I'd use 1/2 a cup)
• 4 heaping tbsp unsweetened apple sauce
• 1 tbsp brown rice syrup
• 1 tbsp agave (I used Loving Earth dark agave syrup)
• 2-3 tbsp cinnamon 
• 1/2 tsp nutmeg 
• 1/2 tsp ginger 

Directions

1. Pre-heat your oven to 350° and line a baking tray with parchment paper
2. In a large bowl mix together your dry ingredients (oats, puffed quinoa, chopped nuts, dried fruit, seeds, and spices)
3. In a smaller bowl whisk your wet ingredients together (syrups and applesauce)
4. Add your wet ingredients to the dry until it is fully incorporated. Use your hands if you like :P 
5. Spread on your baking try and bake for 15-20 minutes or until golden brown. 

The end result is a crunchy and crispy granola, without being overly sweet. It's the perfect topping to some soy yogurt and berries. Delish. 

As for my killer workout playlist...well, you might just run an extra mile. 

1. Deadmau5 - Ghosts N Stuff 
2. Britney Spears - Hold It Against Me
3. Outkast - Hey Ya
4. The Black Eyed Peas - The Time (Zedd Remix)
5. Kaskade feat. Dragonette - Fire in Your New Shoes 
6. Rihanna - S&M (Sidney Samson Club Mix)
7. Lady Gaga - Born This Way
8. Katy Perry - Friday Night
9. Foo Fighters - Everlong 
10. Ladyhawke - Paris is Burning 

If you have trouble sourcing this music let me know and I'll send you a link!

This week my University orientation begins. My routine will get another shake as classes are about to commence and my social life will spike (err..hopefully? :P) Wish me luck and have a great week!

Sweet Missings

Prior to my acceptance into the Uni of Melbourne I'd dream of Australia. I longed to see the other side of the world and craved life in a new city. I grew anxious, restless, and dreaded the alternative for there was none. Weeks before my flight was even booked I envisioned tucking my belongings away, as neat and compact as one could possibly squeeze into two suitcases. I assessed my summer apparel and purchased a new lululemon carry-on tote, full of practical compartments and a fancy yoga mat holder to boot. Half-unknowingly, I prepared myself for my new chapter and long journey to Melbourne, Australia. And well, here I am.

This weekend (and for the first time) I felt a little homesick and remembered all my little, and perhaps silly, preparations. I smiled, thinking to myself, that I confidently packed my bags to the brim, as if an art, but couldn't possibly prepare myself for what I might miss back home... laughing with my friends, socializing at the Cricket Club gym, endless hours at DavidsTea, feeling like the only customer at Pure+Simple, long walks with Nadine, annoying my little brother when he's suffering a hangover, automatically knowing which way to look as I cross the street...

These moments of missing wash over me like a wave. Sometimes they hurt to linger, low-tide, and sometimes they're a giddy I cannot wait to tell 'X' that, high-tide. Each moment is special, perfect in its own way I suppose. Bitter-sweet to miss those you love.

For extra sweet, and less bitter, I thought I'd share a recipe starring the one and only reoccurring potato in my diet. The sweet kind.

Sweet Potato un-fried Fries

Ingredients

• 1 large sweet potato
• 1 tbsp EVO
• Rosemary, as much as you like
• Pepper to taste
• Salt to taste
• Chili powder, a dash or two 
• Cinnamon, a dash or two

1. Pre-heat your oven to 350 degrees. 
2. Peal your sweet potato and cut into rectangular strips. Don't worry if they're not completely even, no potato is perfect ;)
3. On a baking tray, use your hands to toss your potato strips in a little olive oil. Add plenty of rosemary, pepper, and a touch of chili powder and cinnamon. 
4. Spread out your fries into rows and finish by sprinkling a little salt (I use little to no salt in my baking/cooking). 
5. Bake for 20-30 minutes, or until golden and slightly crispy. Don't forget to flip your fries half way to ensure they're evenly cooked. 

Who says sweet potato's are only suitable for Thanksgiving and winter fair? These golden taters are rich in beta-carotene (vitamin A) and anti-oxidants. They also help to stabilize blood sugar levels. While I haven't been craving many warm and heavy cooked meals, this dish serves as an excellent side to a summer salad or crisp veggie plate. I'm sure these fries would be great on their own as a snack or party appetizer. Speaking of parties..I had one the other day, in the organic section at my local market.

I absolutely love the organic bulk section at my neighbourhood market. Organic foods, in bulk. What's not to love? ;) I recently purchased some peppermint tea and unsulfured apricots. Peppermint tea is my current evening tea of choice, I'm back to the basics. Naturally caffeine-free, peppermint is incredibly soothing after a meal as it eases digestion. It's also said to relieve symptoms of allergies and asthma. I actually made a homemade yoga mat cleaner, which includes plenty of pure peppermint essential oil. I'll have to share this one with you soon!

While tea and dried fruit is a nice treat, the items I regularly buy in bulk are obvious: quinoa, beans (I alternate between black beans and chickpeas), raw almonds (although I'm on a nut hiatus for the next little while), and I suppose I dip into spelt flour from time to time. So basically.. quinoa is the only obvious one? :)

Quinoa (keen-wah) is my favourite source of vegan protein; gluten-free, vitamin-rich, and a whole lot'a  wonderful. It gives meaning to "the everyday superfood".

Quinoa and Black Bean Summer Salad

• 1 cup quinoa (white or red looks pretty in this salad)
• 1 cup black beans
• 1/2 cucumber, diced
• 1 cob of corn, shaved off the cob 
• 2 celery stalks, diced
• 1/2 sweet onion, chopped
• 1 red pepper, diced
• 1 tbsp cumin
• 1 tsp coriander 
• 1 lime, squeezed
• pepper to taste
• fresh coriander, for garnish 

1. Start by rinsing your quinoa under cold water and cook according to the packaged directions (Quinoa is simple, 2:1 - 2 parts water for every 1 part of quinoa. Once the water boils, cover and simmer for approx 20 minutes, until light and fluffy!)
2. Prepare your veggies and beans and toss into a large bowl 
3. Boil your corn. Once finished, shave the kernels off the cob and into your bowl. 
4. In a small bowl squeeze your lime and whisk together your spices 
5. Once your quinoa is finished, rise/drain under cool water and add to the rest of your salad
6. Toss your salad with your prepared dressing
7. Garnish with a few sprigs of coriander and serve!

What's your favourite summer salad? I suppose most of you are still in winter mode, but nonetheless, any favourites?

Before I fall asleep I'd like you to meet my new friend, Kyle, the cuddly koala bear. I met him at the Melbourne Zoo and we've been inseparable ever since. This picture was taken with my small canon camera as opposed to my SLR. The difference in quality, especially in natural light, is ridiculous. I couldn't be happier with my new SLR and still have so many functions and settings to explore. Best investment of 2010, by far.

Next time I visit Kyle my SLR will do the snapping.

Sweet dreams and missing you,

Meal Planning

One week until school starts! Well, orientation at least. As far as I know Melbournians don't call it "frosh week". Not that I'd be considered "frosh" anyway..despite still looking 18 ;) It still hasn't hit me that I'm attending University, again, for my Masters degree. I don't know what to expect, but I'm excited to learn and meet new people from around the world. *Open mind, open heart, and everything should fall into place*

To brace myself for note taking and study groups (maybe?), I've been baking a healthy treat each week. Every Monday I rummage through my pantry to see what snack I can whip up. It's become a part of my routine and I plan to keep it that way, even when exams are looming. Yes, my priorities are in order :)

Study fuel is an absolute necessity. I'm not one to ever reach for processed and refined sugary crap, so I really need to plan my meals and baked goods ahead of time. When I tell people what I eat on a daily basis they often respond with doesn't that take so much time? Surprisingly it doesn't because I have all the right ingredients. I grocery shop with daily meals already in mind and always have cooked quinoa, chickpeas, brown rice, or lentils stocked in my fridge. Meal planning is everything.

You should see my gmail..but actually. Everything is colour-coded with tags, ranging from "grad school" to "health" and "recipe". Needless to say, I have a lot of "recipe" tags ;)

Three quick meal planning tips:

1. Use your email
   When you come across a tasty recipe online, email it to yourself! That way you have it on your smartphone for when you shop.
2. What do you already have?
   There's been times when I come home with five lemons, only to realize I have five lemons in the fridge already. That's the worst. To avoid wasting both food and money, check what you already have to ensure you don't buy double. 
3. Twice the rice is nice
   If you're making a rice stir-fry, why not cook an extra cup that can easily be incorporated into a cold salad, veggie casserole, or black bean burritos? You can do the same with any grain, bean, or seed such as quinoa. Cook the extra batch and store it in your fridge for a different recipe later that week. It literally cuts your cooking time in half. 

Back to what I really want to share with you...my muffin Monday madness.

But not just any muffins. I wanted to create something light and fluffy, without dairy, oil, and truck loads of sugar.

Extra moist (and oil-free) banana-blueberry muffins

• 2 cups spelt flour 
• 1 cup sugar (I used half organic sugar and half coconut sugar - next time I will use all coconut sugar)
• 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon 
• 1 chia seed egg (1 tsp chia seeds & 2 tsp water) 
• 2 large (or 3 small) very ripe bananas 
• 1/4 tsp vanilla 
• 1 cup blueberries (if using frozen, thaw and drain)
• *note* if you only have 1 large banana you could add 3 tsp of coconut oil as a good substitute

1. Preheat your oven to 350C (180F) and prepare your muffin tin with muffin liners
2. Mix your chia egg and set aside
3. In a large bowl, combine your flour, baking powder, soda, and cinnamon
4. In a medium bowl, mash your bananas with the sugar, vanilla, and chia seed egg
5. Now combine your wet mixture to the dry and mix well. A few strong strokes should do it!
6. Fold in your blueberries (leaving a few to top your muffins)
7. Scoop the mixture into your liners (leaving a little space at the top) and top with a couple blueberries
8. Bake for 25 minutes or until the tops are golden brown. The best way to tell if they're baked to perfection is to test with a toothpick. Insert a toothpick and if it comes out clean they're done! 

These blueberry babies were delicious. Surprisingly, they lasted Alex and I a whole week. I thought they'd be gobbled up in a few days. They were great to have on hand as a mid-morning or late-afternoon snack. I liked how the bananas came through and added that natural source of sweetness. Next time I will use three bananas and only 1/2 cup of organic coconut sugar. I don't think muffins should be spoiled with an overload of sweetness. I also might use brown rice flour to make them gluten-free, although I'm not sure if that would hinder the fluffiness. Thoughts?



In addition to the muffins I made a healthy granola, which lasted us two odd weeks! This was much healthier and cheaper than anything store bought. It was tasty, but I'm not overly satisfied with the recipe to share it with you yet. It needs a little tweaking, not to mention I burnt the almonds a little. I'm still getting acquainted with my fahrenheit oven, clearly -_-

This week I'm attempting energy bars with quinoa, millet, and possibly more banana ;)

I hope you're having a wonderful weekend! Most of you are probably preparing for Superbowl Sunday. It won't be live here until Monday morning, so I doubt I'll watch it. Nachos and beer for breakfast -although arguably possible - just doesn't have the same appeal.

Sweet dreams (for me) and good morning (for you),