This recipe marks a pretty monumental achievement. I have a new favourite smoothie. This might sound fairly humdrum to those of you living outside of my head (which I guess would be all of you, with the exception of Conor, on occasion), but I can assure you, a new smoothie entering my breakfast rotation is not a frequent occurrence. I alternate between a couple favourites during the week and enjoy my Chocolate Almond Java Shake on the weekends when I know I have the time to hit the gym extra hard and need a little boost, but that’s about as adventurous as I get on a busy morning. But this smoothie… it’s like a cool burst of spring air. Not only is it completely satisfying, it’s absolutely invigorating. Designed to help aid digestion using a few key ingredients, I can guarantee this will wake you up at least as well as coffee and stimulate your digestive system to start producing all those gut-friendly enzymes in the process. If I could sum up the taste in one word, it would be vibrant. Between the tartness of the lemon, the kick of the ginger, and the freshness of the parsley, it really tastes like a happy garden in a glass. Scroll down for a full breakdown of the health benefits of this smoothie! Let’s show our tummies some love, shall we? Continue reading
“A box without hinges, key, or lid,
yet golden treasure inside is hid.”
Eggs are pretty amazing. They’re beautiful little nutrition powerhouses, packed with protein, vitamins, and minerals, and with a little ingenuity they can be transformed into an endless variety of dishes. They are a vegetarian and an athlete’s dream! Despite being low in calories (one medium egg only contains around 70 calories), they boast an impressive amount of protein and healthy fats, helping to keep you feeling satiated for longer. Starting your day with some eggs will help prevent you from snacking later on, and will boost your mental performance throughout the day. Evidence also suggests that eggs help regulate your metabolism and, despite containing cholesterol, actually help reduce the absorption of cholesterol in your body. The protein in eggs also helps lower blood pressure.
Happy day-before St. Patrick’s Day!
Whoever first thought to combine chocolate and mint deserves some kind of lifetime achievement award, at least in my books. It’s one of my all-time favourite sweet pairings, so much so that I was rarely found without a box of Junior Mints in my purse during my high school years. These days, I eschew those high-fructose corn syrup droplets of yum in favour of more natural alternatives. I have found some pretty fantastic organic dark chocolate + mint bars over the last few years that satisfy the craving and taste infinitely better, but today I wanted to give a nod to the Irish side of my heritage and celebrate the holiday in a healthful way.
On my off-days from the gym, I usually make a smoothie and drink it on the way to work, but if I’m hauling ass and lifting weights at 6am, you can be sure I want something a little more substantial. And since I’m even more pressed for time than usual on those mornings, I need something that can be prepared quickly. As promised, I’m going to be sharing with you as many of my on-the-go breakfast solutions as I have to offer, and this is one you won’t want to miss out on!
Happy long weekend, and happy valentine’s day! I am so excited about these waffles that I couldn’t wait another minute to share them with you! Last weekend I went on a major baking spree; I had been developing a few recipes over the two weeks prior and finally had some time to put them into action and test them out on a friend of mine.
I was expecting a certain amount of trail and error. I was, in all honesty, expecting failure. But these waffles came out just perfectly on the first go, and so did these adorable grain-free parsnip cakes!
In case you were wondering… that is just unheard of.
This week I was tasked with creating a quick and portable breakfast recipe, preferably through the use of chia seeds, for a very time-pressed friend of mine. Chocolate chia pudding was the first thing that came to mind, but that didn’t seem quite right. It didn’t seem… interesting enough. I wanted this recipe to really capture the essence of my friend – exotic yet approachable, exciting yet down-to-earth. I suddenly thought of the comforting and aromatic flavours of India and simply couldn’t shake them; everything seemed to just fall into place from there. What I didn’t anticipate was how beautifully this recipe would turn out on the first try.
Baked beans are the sh*t, am I right? My favourite part of going out for brunch, aside from the feeling of indulgence I get when having someone else make breakfast for me, is getting to order baked beans. I’ve made them on my own before using an oven, but found I could never get them to be as thick, creamy, and velvety as they are when I order them in a restaurant. Baking them also means you have to be present for the whole affair, and who has time to watch beans for two hours?
This recipe was born of two fortuitous life circumstances which happened to coincide. Firstly, my naturopath suggested I try avoiding raw food for two weeks to see if cooked foods prove easier on my digestive system. Secondly, Conor and I received a dinner invitation for a weeknight that was breakfast themed – which is the best idea I’ve heard in a long time! – and I had zero minutes, never mind an hour or two, between work and dinner to actually cook. Enter the slow cooker, a working girl’s best friend. These beans are the easiest thing in the world to make, but taste like they took some serious effort. I just love when that happens.