Breaky

Grilled Peaches

Peaches are a summer favourite when it comes to fruit, especially Niagara peaches; nothing else quite compares. And every so often I like to spice things up by throwing peach halves right on to the grill – which is a real treat! Grilled peaches are the perfect way to jazz up a weekend brunch/breaky or if you want to impress guests with a sweet and smoky dessert.

I like to keep mine simple with a light drizzle of pure maple syrup as the peaches are the real winning treat already. However, if you are looking for something super delicious and indulgent, grilled peaches  topped with your favourite type of ice or whip cream is the way to go! I personally love them topped with Luna & Larry’s Coconut Bliss “Naked Coconut” – YUM!

Also, another favourite dish for grilled peaches when looking to use them as part of your main dish, is to pair your grilled peaches with ricotta, basil and a drizzle of EVO and your favourite balsamic vinegar (see here my spin on the classic Caprese).

Grilled Peaches

For more of my favourite items to grill – check out my post Grill On and please share what you’re grilling up this summer! #delsdish #delsgrill

Happy Long Weekend! xx

 

 

Oat Smoothies

Looking for a real treat? These breakfast smoothies will have you pleasantly satisfied for hours. Heavier than our favourite vegetable/fruit smoothies, but another perfect way to start the day, especially for when ravenous and on the go. Basically, it’s your oatmeal breakfast thrown in a blender.

Oats are a great way to start the morning, packing a great punch of nutrients and minerals. High in carbs, oats are a great source of energy and strength to kick start your morning. Check out these percent daily values for 1/4 cup!Oats Nutritional InfoFor their in-depth nutrition profile, check it out here.

Here are two variations for you to try out – you are in for a treat!Oat smoothiesNutty Banana Oat

Blend – 1 1/2 cups unsweetened almond milk, 1 banana (ripe or frozen), 1/2 cup gluten-free rolled oats, 2 tbsp natural peanut butter or almond butter, 1/2 tsp agave, 1/2 tsp cinnamon, & 1/4 cup ice.Peanut Butter Banana Oat Smoothie

Blueberry Banana Oat

Blend – 1 1/2 cups unsweetened almond milk, 1 banana (ripe or frozen), 1/2 cup gluten-free rolled oats, 1/2 cup of fresh or frozen blueberres & 1/4 cup ice.

Blueberry Banana Oat Smoothie

Also, don’t be afraid to add in some greens to the Nutty Banana Oat! Everything is better when you add kale. I added in 2 cups and I barely noticed a change in taste. Give them a whirl and let me know your thoughts!

xx.

Glowing Green Smoothie Bowl

Despite the wicked snow storm we were having early this morning, I had a bit of extra time and was feeling inspired. Since we rang in the new year, I’m finding muse in all the social sharing that is taking place with everyone’s new healthy 2016 regime – there have been some beautiful creations posted out there. With that being said, I wanted something different than my typical blend of fruits and veggies.

I recently organized my spice/toppers/baking/coffee/tea cupboard (yes this a thing haha) so I knew I had a handful of delicious add-in ingredients. So I decided to get creative and jazz up my smoothie with something beautiful and even more filling – a smoothie bowl!

I took some of my favourite toppers/ingredients – chia seed, coconut, hemp hearts, and strawberries and topped them onto my trusted Glowing Green Smoothie recipe (limit the water part to keep it on the thicker side).

What a simple and gorgeous dish to start off the morning – it definitely brightened my day!Glowing Green Smoothie Bowl

Be creative. xx

Banana Bread Granola

I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!

This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!

Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-

Banana Bread Granola (yields 9 cups)

  • 3-4 very ripe bananas
  • 1/2 cup pure maple syrup
  • 3 cups rolled oats (gluten-free)
  • 1 cup  buckwheat groats
  • 1 1/2 cups unsweetened large coconut flakes
  • 1/2 cup raw sunflower seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup whole raw walnuts, roughly chopped
  1. Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
  2. Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
  3. In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
  4. Pour the maple syrup mixture over the dry mixture and gently toss to coat.
  5. Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
  6. Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
  7. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
  8. Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂

Banana Bread Granola

Go BANANAS! xx