With every New Year there comes new resolutions and more often than not we focus these resolutions around our health. Whether you’re going on a cleanse, sticking to a dry January or overhauling your diet entirely, the end goal remains the same, feel better. So let’s start this year off strong by starting your day strong. That’s right, I’m talking about the most important meal of the day, breakfast!
These simple breakfast recipes work together to make your breakfast routine easy yet variable. Prepare these recipes ahead of time so you have them ready to go. Then all you need to do is pack your jar in the morning according to what you’re feeling like that day. Make sure you keep some fresh fruit on hand to top them all off!
Chia Seed Pudding
6 – ¼ cup servings – Keeps 4 days in fridge
- 3 tbsp chia seeds
- 1 cup nut-milk (almond, cashew or coconut are great options)
- 1 tsp maple syrup or honey
- ¼ tsp vanilla extract
* Tip: I like to flavour my Chia Pudding. Cacao powder or matcha are my go-to choices for a little extra boost. Try a ratio of 1 tsp of cacao powder or ½ tsp matcha powder to ¼ cup Chia Pudding.
- Stir together ingredients in a bowl – mix thoroughly.
- Let mixture sit for 10-15 minutes – until chia seeds soak up the water and the mix becomes thick.
- Stir again to break up any clumps.
- Store in refrigerator for up to 4 days.
Chia seeds are a great addition to any breakfast. They are packed full of nutrients, plus their high fiber content makes them exceptional at helping to keep you feeling satiated.
Coconut Milk Yogurt
6 – ¼ cup servings – Keeps 5 days in fridge
- 1 14-ounce can of organic full fat coconut milk
- 20 billion worth of probiotics (capsules or powder – not pills) OR 3-4 tbsp starter yogurt
* Optional: 2 tsp of agar flakes can be used as an all natural thickening agent.
- Shake, or blend, your coconut milk well.
- Sterilize a bowl or jar by rinsing thoroughly with boiling water. Dry thoroughly and let the bowl/jar come back down to room temperature before using.
- Pour your blended coconut milk into the sterilized glass.
- Empty your capsules or powder into the glass and stir thoroughly.
- Cover the mix with cheesecloth, or a clean dish towel, and secure it with a rubber band.
- Place jar in oven with light on overnight (12-14 hours). The longer it rests in the heat, the tangier it will become.
- Once the yogurt has reached the desired thickness and texture of your liking it is ready. Once the coconut yogurt is cold it will thicken more.
- Place in fridge to stop the fermentation. Keeps up to 5 days.
Fermented foods are excellent when it comes to supporting your microbiome (the billions of bacteria inside your gut). Eating fermented foods can help to restore the balance between, what is often referred to as, “good” and “bad” bacteria. A better functioning gut means better digestion, more energy, increased immunity and much more!
6 – ¼ cup servings – Keeps 3 days in fridge
- 1 ½ cup raw cashews
- 1 cup water
- 2 tbsp maple syrup
- 1 tsp vanilla
- ½ tsp sea salt
* Tip: I like to blend fresh fruit into my Cashew Cream. Berries are my favorite choice, especially blueberries. Try a ratio of ½ cup fresh fruit to ¼ cup cashew cream.
- Soak cashews for at least 6 hours – ideally overnight.
- Using a blender or food processor, add all ingredients and blend until smooth.
Raw cashews are excellent to use as a dairy replacement. Once soaked, they can be blended to be smooth and creamy. Dairy can be hard on digestion, so switching a few morning recipes to be cashew based instead of dairy based can make a world of difference.
6 – ¼ cup servings – Keeps 10 days in fridge
- 1 cup rolled oats
- 1 cup medjool dates, pits removed
- ½ cup shredded coconut flakes, unsweetened
- ⅓ cup pumpkin seeds
- ⅓ cup hemp hearts
- 1 tsp sea salt
- Using a blender or food processor, add oats, dates, coconut and sea salt. Pulse until clumps begin to form.
- Move mixture into a bowl and mix in hemp hearts and pumpkin seeds by hand or with a spoon.
- Store in jar in the fridge for up to 10 days.
There is a reason oats have become a breakfast staple for so many people. Oats are a great source of easy to digest protein, slow releasing carbohydrates, and b vitamins. Everything you need to start your day off right all in one food.
Fresh fruit is my go-to topping for my breakfast jar but, I like to add a little something extra on top of this. Bee pollen, toasted coconut flakes and hemp hearts are my favourite choices both flavour-wise and nutritionally.
Danielle’s interest in nutrition started from an early age when she first experienced diet-related health issues. This interest became somewhat of a hobby and lead her to pursue a formal education in nutrition. She attended the Institute of Holistic Nutrition graduating with First Class Honours in 2017. During her academic years she began working in the field of nutrition within the food industry. She has worked as a product developer, recipe tester, menu planner and nutrition consultant for independent clients as well as many Toronto based companies, such as Planta and Village Juicery. Danielle continues to work within the food industry, bringing her background in nutrition to all the work she does.