The focus of this week’s BBK Get Fit Challenge was to drink more water throughout the day, and to eat a healthier breakfast. I did just okay on the water part (I really need to put more focus on this -I am always sooo dehydrated during the day) and pretty well with the breakfast part. On Monday I posted about my kale eggs which were really easy and super filling. I had those a few more times in the last week. I found the key for this was to have chopped veggies on hand in the fridge so that it was easy to toss everything into the pan in the morning.
I recently purchased Joy McCarthey’s new cookbook Joyous Health, and am loving it! Joy is an awesome nutritionist from Toronto that I have been following for a long time, so I am thrilled that she finally put together a whole book of recipes and tips for me to try to live a healthier life.
The first thing that I tried from her book was her Quinoa Berry Bowl. This was really easy to assemble in the morning as I had cooked a huge batch of quinoa on Sunday to prepare for my week (as she suggests). On top of being easy, this recipe kept me full until lunchtime. it is definitely something that I will make again.
What you will need:
- 1/2 cup (or more if you are super hungry!) cooked quinoa
- 1/2 cup berries
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp chia seeds
- 1 tbsp real maple syrup
- 1 tsp cinnamon
- 3/4 cup almond milk
- Place quinoa and almond milk in a pot and warm to desired temperature. Add to bowl: quinoa + almond milk, berries, seeds, cinnamon, maple syrup, and enjoy!
You can add anything you want to this bowl, so get creative!
The second recipe that I tried was her Spelt Blueberry Pancakes. This was a hard recipe for me because I have (shamefully) never made pancakes before. I was drawn to this one though because she suggests making a large batch, freezing the extra, and popping them in the toaster when you are ready to eat.
Olive and I both loved these, and I was really happy to experiment with the coconut butter as she is allergic to dairy. Turns out that coconut butter is delicious! Bound to become a stable in this house.
- 1 cup spelt flour
- ½ cup oat bran
- 1 tsp baking powder
- 2 cups almond milk
- 2 eggs, beaten
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen wild blueberries
- 2 tbsp coconut oil
- ¼ cup coconut butter
- In a large bowl stir together spelt flour, oat bran and baking powder.
- Add milk eggs (beaten) and vanilla. Stir until well combined.
- Fold in blueberries (be sure to thaw and drain water if using frozen berries).
- Melt coconut oil in a large skillet.
- Pour batter into pan for each pancake (about ¼ cup).
- Cook for a few minutes, until you see soft bubbles forming on the top and the sides turn golden.
- Flip and cook for a few more minutes, until cooked through.
- Serve with a dollop of coconut butter.
Next week: Salads!