Almond-chocolate Yogurt

What do these 4 simple ingredients make? Pure yumminess, that's what!!!

This quick snack is easy-peasy to make!! Just put 3/4c of yogurt in a bowl (I used Greek yogurt), add in 1tbsp of nut butter (I used almond-hazelnut butter), 1tsp of coconut sugar for a little sweetness, and then finely grate 1 square of good dark chocolate on top (I used Theo dark chocolate with coconut and inlet grated with a microplane ).

Simply mix everything together & enjoy!!!

It's so good!! Great for that 3 PM sweets craving, or for dessert!!

Overnight Creamy Pumpkin Pie Oatmeal

I used to make this pumpkin pie oatmeal in a single serving, daily.  It didn't take too long, but needless to say, mornings are always a rush, so I wanted an easier method.  Well, I found one, so here it is!  This recipe makes 4 generous servings, it could easily be doubled, or halved, depending on how many people you need to serve.

I use my Le Cruset cast iron pot for this.  A heavy-bottomed pot should work, but if you have a dutch oven like this, I suggest using it.

To start, place 4 cups of water into a large pot and add in two heaping 1/2 tsp of pumpkin pie spice. I know that two half tsp make a whole, but that is the measuring spoon I always use (i'm a creature of habit).  You can probably add just one heaping tsp of pumpkin pie spice -- feel free to adjust to suit your taste!  Then add in a large splash of vanilla.  I'm always generous with my vanilla and free-pour it -- I probably use about 1-2 tbsp or so.

Place the pot over high-heat and bring the spiced water to a boil.

Then add 1-1/3 cups of flat old-fashioned rolled oats (not the quick cooking kind).

Give it a stir, let it come back to a boil and then place the lid on the pot and turn off the heat.

Leave it turned off for about 3 hours or overnight.  I usually put it on before I go to bed, then turn off the heat and finish these next steps in the morning.  

The oats will have absorbed all the water and will be cool at room temperature.  If you have let them stand for three hours, they will still be warm -- you can still proceed to the next step.  You just want to ensure they have soaked up all the water.

Next place a carton of egg whites (500 g) and a small can of pumpkin (398 mL can; or 1-1/3 cups of pure pumpkin) into the cooled oats and mix well.

Place the pot back onto the stove and cook over medium-high heat, stirring constantly until the whites have cooked.  The colour will change to a nice light brown.

I then portion it out into one bowl and three containers!  I put the containers in the fridge.  To warm it up, I just put it into a bowl and microwave for 2.5 minutes.  You can add coconut sugar and nut milk, or milk to garnish.

It is so good.  SO GOOD!  I think I've been having this for breakfast almost every day for the last 6 months!

Kale Turkey Burgers

When I don't feel like making my turkey-zucchini muffins, these are my other go-to.  Easy, quick and totally yum!

Chop up 200 g of a sweet onion (~1/2 an onion).

Chop up 100 g of kale into small pieces.

Place the kale and onion in a mixing bowl, along with 1 tbsp dijon mustard, 1 tbsp grainy mustard, 1.5 tsp paprika, 1.5 tsp chili powder, 1.5 tsp salt and 1/2 tsp pepper.

Add in 1 lb of ground turkey and mix well to combine (I use my hands to mix it all together).

Portion it out into 6 patties and bake them on a parchment-lined baking sheet at 400F for 40 minutes.  They are pretty yum!!  Enjoy!!

Pumpkin Pie Spice

I love all things pumpkin.  I had been manually adding the various spices individually to my morning oatmeal, and I figured it was high-time I came up with a spice blend.  So here it is!  I think it's the perfect combination of cinnamon, all-spice, nutmeg, ginger and cloves!  Try it out -- it take minutes to make!!

Pumpkin Pie Spice

3 tbsp ground cinnamon

1 tbsp ground ginger

1 tbsp ground all-spice

1/2 tsp nutmeg (I freshly grate about 1/2 a nutmeg clove)

1 tsp cloves

Place all the spice in a bowl and mix well.  Store in a sealed jar.  Enjoy!!!

Hazelnut Coconut Milk

I love nut milks.  Since I have started making them myself these last few months, I actually now prefer my home made nut milks in my morning lattes over cow's milk or boxed nut milks.  

I had been making almond-hazelnut milk for a few months, and decided to try something new.  This latest combination is my new favourite and a go-to every morning for my latte.  

Making nut milk is easy and really just takes minutes.  I think the hardest part, is actually remembering to soak your nuts BEFORE running of nut milk from a previous batch you would have made.

So the first step to this recipe is to soak 3/4 cup of hazelnuts for 3 hours (or overnight). After they have soaked, drain them and rinse them well with fresh cold water -- no need to remove the skins.

Next measure out 1/4 cup of unsweetened shredded coconut.

Add 5 cups of fresh water to a high-powered blender along with the soaked nuts and the coconut (do not pre-soak the coconut).

Turn the blender on high for 2 minutes.

While the blender is doing its thing, place a nut milk bag over a large pitcher.

Once the 2 minutes is up, pour the mixture through the bag, and let the milk filter through.  I like hanging mine from the cupboard and just letting it slowly drain.  Patience is a bit of a virtue here, but you don't have to babysit it while it's draining.

You can use the strained nut milk as it, but I like to do a second straining through a fine-mesh reusable coffee filter.  I find the nut milk lasts longer by doing this additional filtering step.

Pour the strained nut milk through the coffee filter to take out any small pieces that may have remained from the first straining (via the bag).

Pour the finished milk into glass jars for storage!  This recipe makes about 1L of nut milk and lasts for about 4 days....if you can manage keep it around that long!!  

Enjoy!! I highly recommend it in a latte.  Mmmmm, soooo gooooood!!!!  

It also tastes great in smoothies!