Blueberry Chia Seed Oatmeal

What a treat for breakfast while I’m living the life on reading break :) I enjoyed a much deserved sleep in (I got up at 8am…lol), turned on Kelly and Michael, and drank my Yogi green tea while reading Women’s Health Mag. Mmmm heaven <3 Not having to rush off to class or hit the library early is such a lovely break.  Too bad it’s already Thursday…this week is going by too fast!

Makes one serving        Prep Time – 5 min

Ingredients

1. 1/2 cup oatmeal
2. 2 tsp honey
3. 1 tbsp cinnamon
4. 1 tbsp chia seeds
5. spoonful of hemp seeds and ground flax seeds (optional)
6. 1/2 cup frozen blueberries
7. 3 tbsp Saugeen Country plain yogurt
8. 1 tsp vanilla extract
9. 1 tbsp almond butter
10. Banana, blueberries, coconut flakes for toppings :)

Directions

1. Make the oatmeal and mix in cinnamon, 1 tsp honey, chia seeds, hemp seeds, ground flax.
2. In a blender, blend together the frozen blueberries, yogurt, vanilla extract, remaining honey, and almond butter.
3. Fill half a bowl with the oatmeal and pour the yogurt mixture in the other half.  Top with banana, blueberries, and some coconut flakes :)

Shannon’s Roasted Chicken and Vegetables

Thank you SO much to my beautiful, healthy sister for this recipe!!

GUEST POST

This is an adapted version of a Jamie Oliver recipe. It can be served with rice or quinoa, or with a nice green salad. The chicken thighs make the recipe extra rich while still being incredibly healthy. Lots of fresh flavours and healthy fats in this dinner. Hope you enjoy it!

Ingredients

1. 4 large tomatoes
2. 1 red onion
3. 3 cloves of garlic
4. 6 boneless skinless chicken thighs
5. Fresh basil, chopped
6. Salt and pepper
7. 2 tbsp olive oil
8. 2 tbsp balsamic vinegar

Directions

1. Preheat the oven to 350F.
2. Roughly chop onion and peppers and place in large roasting pan or baking dish. Cut tomatoes into quarters and add to dish.
3. Add the chicken thighs and basil, and drizzle whole mess with the olive oil and balsamic. Toss to coat, and arrange so that the chicken thighs are on the top, not covered by any veggies.
4. Take the garlic cloves and – unpeeled – crush them with the heel of your hand and the back of a knife. Add these to the dish. Sprinkle salt and pepper over the top, and pop in the oven.
5. The meal needs about 1 hour to cook, but check it at 45 minutes or so. It’s ready when the meat is cooked through and the veggies on top have started to caramelize. If it looks like it’s drying out but it isn’t ready yet, spoon some of the liquid from the pan over top to keep it moist.

Paleo Apple Cinnamon Muffins

I found this recipe on one of my absolute favourite recipe sites, PaleOMG.  I have yet to make a recipe from this site that I didn’t like. Everything has been absolutely delicious and these muffins are no exception!

Makes 9 muffins      Prep Time: 10 min     Baking Time: 25 min

Ingredients

1. 1 cup almond flour
2. 3 tbsp coconut flour
3. 1 tbsp cinnamon (or more if you like)
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1 apple, cored and diced
7. 3 eggs, whisked
8. 1/4 cup coconut oil, melted
9. 1 1/2 tbsp honey

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, add almond flour, coconut flour, cinnamon, baking soda and salt.  Mix it all together.
3. Next, add your eggs, honey, oil, and diced apples to the bowl and mix well until completely combined.
4. Place paper or silicon muffin liners into a muffin pan. Spoon batter into the little cups. Sprinkle a little bit of cinnamon on top of every muffin. Bake for approximately 25 minutes. YUM!!

DETOX DAY 19 – Beet, Carrot and Spinach Smoothie

WOW.  Words honestly cannot even describe how AMAZING this juice/smoothie is.  I’m totally head over heels in love <3

The great thing about this detox is that I’ve had to try soooo many new things.  Some good…some not so much :S But I’m out of my old routine and experimented with lots of new ingredients.  Plus I feel fantastic!  Can’t ask for more than that!

This recipe makes enough juice for a few smoothies – in case you want to save the extra juice and make another smoothie tomorrow :) It takes a little bit more time to make the juice and clean the juicer etc, so that’s why I make extra juice!

Ingredients for Juice

• 3 beets
• 3 ribs of celery
• 10 carrots
• 1 lemon
• 3 stems of kale

Ingredients for Smoothie

• 1/2 banana
• 1/4 cup vanilla rice milk
• handful of spinach
• 1 tsp honey
• 1 – 2 cinnamon
• vanilla hemp protein
• 1 tsp ground flax (optional)

Directions

1. Juice all of the juice ingredients.  Make sure you wash the veggies carefully before juicing them – otherwise all the dirt thats on outside will be in your juice.
2. Pour 1/3 – 1/2 of the beautiful pink juice into a blender.  Add more juice if you’re not using rice milk. Then add remaining smoothie ingredients.  Blend it up and enjoy!!

Kale Chips

I’m not too sure why I’ve never written down this recipe. I make these chips all the time! I needed a good snack to have while on my 21-day detox, so kale chips are the perfect salty solution :) I’ve found they work better with dinosaur kale rather then the frilly regular kind.  ENJOY!

Ingredients

• organic dinosaur kale
• olive oil
• unrefined salt
• cajun spice (optional)

Directions

• Preheat oven to 400 degrees. Wash the kale thoroughly, dry it and peel off the stem.
• Rip into chip size pieces and place on a greased baking sheet.  Lightly drizzle olive oil and salt.
• Bake for about 6 minutes or until crispy. Done :)