Cinnamon Huckleberry Muffins

These vegan muffins were a hit! Hope you enjoy. I was unable to take very many pictures of these because they were eaten too quickly! Yum yum… fresh out of the oven!

Makes 1/2 dozen muffins




  • 1 banana, mashed
  • 2 Tbsp. Agave nectar or honey
  • 1/2 C. soy milk or other milk of choice
  • 1/4 C. soy yogurt
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 C. whole wheat flour
  • 1/4 C. sunflower seeds. (Could be replaced with other nut or seed of choice)
  • 1/2 C. huckleberries. (Again, could be replaced by other fruit of choice…  I think blueberries or apples would also be great!)


  • Pre heat oven to 400 degrees F
  • In large mixing bowl mix together banana, agave nectar, milk, yogurt and vanilla.
  • In separate bowl , mix together baking powder, nutmeg, cinnamon and flour.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in sunflower seeds and huckleberries to batter. Do not over mix – or batter could turn blue!
  • Pour batter into greased muffin tins.
  • Bake for 16-20 mins.
  • Enjoy! 🙂

I topped mine with shredded coconut and slivered almonds before baking. Great for breakfast on the go, dessert, or an anytime snack!



Fresh Vegetable and Oregano Tofu “Omelette”

Rise and shine!! Here is a great recipe to start your day right. This vegan omelette is packed with protein and a great way to get in your vegetables.

Serves 1




  • 1/4 block soft or firm tofu
  • 1 Tbsp. soy milk
  • 1 Tbsp. chia gel – see note below
  • 1 tsp. nutritional yeast
  • 1/2 tomato
  • 1/2 small zucchini
  • 1/4 red bell pepper
  • 1/2 C. kale, spinach, or other green of choice
  • 2 tsp. oregano
  • 2 tsp. caraway seeds

Note: To make chia gel use 1 tbsp. chia seeds and 3/4 water. Let stand for 1 hour minimum. If you do not have chia seeds , you can probably  make do without the chia gel or try putting in 1 Tbsp of ground flax in instead.


  • In food processor, place tofu, yeast, soy milk, and chia gel.
  • Blend until smooth.
  • Chop vegetables into small chunks
  • Over medium heat, place vegetables in a frying pan and cook until soft. Approx 5 mins.
  • Remove vegetables and set aside.
  • Oil your frying pan and pour tofu mixture on to it. (May have to spread out over pan with spatula if it is thick)
  • Cook until it is browned and holds together. Approx 6 minutes. Season raw side with 1 tsp. oregano and 1 tsp. caraway.
  • Flip over, as you would a pancake. Repeat cooking process and season with oregano and caraway.
  • Once cooked, top with your veggies.
  • Serve with toast, salsa, or your favourite sauce.
  • Eat up!




Endless Options Smoothie



I absolutely love vegetables but I know some people cringe when they hear the word broccoli or kale.  I want to make it known that putting vegetables along with fruit into your smoothie is a GREAT way to get your veggies in!   I’ve been making myself a smoothie every morning and I feel fabulous because of it! It is a great way to start the day.

Today I made a ginger berry smoothie. Lately I’ve been using ginger in lots of things and I love it! If you like ginger I suggest it in your smoothies…it tastes like a vacation to the Caribbean.

I know some might think that the veggies are over board but your taste buds develop a love for them! And in this case, they are blended with all the fruit to create a fresh delicious flavour!

So the above photo is the ingredients I used this morning.


  • Mixed berries
  • flax seed, Tbsp or so.
  • broccoli
  • carrot
  • celery
  • spinach
  • banana
  • ginger, about a tsp. size
  • orange
  • Liquid of choice- today I used almond milk and I usually use about one cup but it varies depending on my desired thickness.
  • Protein powder (Optional) – I like to add some protein powder into my smoothies if I am using almond milk because it is lacking in the protein department!

You can pretty much throw what ever you have into it! I love using beets, kale, apples, cucumbers, cinnamon, cooked pumpkin, cocoa powder, coconut…you get the point, anything goes!

Mix it up and have FUN with it!



Enjoy your lovely day!

Bright and Early Healthy Banana Pancakes





Banana Oat pancakes topped with natural peanut butter, mixed berries, and chocolate chia seed pudding.

Good Morning!

I’ve been looking for a healthy pancake recipe, wanting to avoid the eggs, white flour, oil and sugar so commonly found in pancakes. I think I’ve found a winner!

The recipe can be found here:

I decided to skip the salt and I think that was a good decision, the baking soda made it salty enough.  I also added about a Tbsp. of flax seeds into the mixture while in the food processor (or blender).

I’d like to show people that there are healthier alternatives to top their pancakes with…it doesn’t need to be butter, syrup and whipped cream. Try out the protein packed peanut butter and antioxidant, nutrient rich berries instead!

Hope you enjoy!