Baked oatmeal is such a delicious and satisfying way to start your day. This dish makes a great weekend breakfast or brunch. I also love the option of preparing it the night before and throwing it in the oven the next morning.
Now in typical nutritionist style, I need to mention a few health benefits of some of the ingredients before getting to the recipe. Continue reading
Looking for a way to spice up your morning oatmeal? This recipe is great for those cool fall mornings, and it’s a great way to incorporate more pumpkin into your diet. Pumpkin is incredibly rich in vital antioxidants such as vitamin A, vitamin C, and vitamin E. It’s also a good source of B-complex vitamins like folate, niacin, B6, thiamin and pantothenic acid. Continue reading
Breakfast becomes an occasion when you make waffles. A fall, winter and special occasion family favourite, these gluten free pumpkin waffles are easy to make and taste delicious! They’re also a great way to use up leftover pumpkin.
- 3/4 cup pumpkin puree (not pumpkin pie fill)
- 2 eggs or 2 flax eggs*
- 3 tablespoons organic butter, melted or coconut oil, melted
- 2 tablespoons pure maple syrup
- 1 tsp. Continue reading
These delicious gluten free pancakes are as easy as ABC….Apples, Bananas and Cinnamon. Apples are a good source of dietary fiber and vitamin C. Bananas are a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function. Cinnamon helps to stabilize blood sugar.
- 2 eggs, whisked
- 2 bananas, mashed
- 1 peeled apple, diced small
- 2 tbsp. Continue reading