I always find the misconceptions of eating healthy pretty funny (and ridiculous at times too). For example, I have often heard people say eating healthy would be "too bland" saying they don't want to restrict themselves or "eat rabbit food" (HAHA! If that's the case, rabbits have never had it so good!). Another one would be that "making healthy foods takes too long to prepare, I don't want the extra work". Even crazier. Los of those unhealthey dishes take up just as much time to prepare as healthier options, and some even more.
I've actually found that the cleaner my diet becomes, the easier and quicker my recipes get, which is a huge bonus in my book. So many amazing flavours and colours of ingredients have opened up to me. I have even more deliciousness to play with, so being "bland" just isn't possible!

I'll show you how to make a delicious breakfast jar of nutritional goodness in no time flat. This jar has a layer of overnight oats, chia seed pudding and a yummy pink berry smoothie, you'd adore it I promise, as it is has...

♥ A Creamy smoothie layer
♥ Crunchy cacao nibs
♥ Textured chia pudding
♥ It's packed with amazing Nutrition
♥ And there is ZERO cooking time required!

You could say it's more work than your regular chia pudding or overnight oats, but to be honest they are both super easy to make so it isn't much effort at all! Plus, to add even more awesomeness and extra nutrition it is topped with fresh ripe fruits, raw cacao nibs, full of high antioxidants and coconut!

Ingredients

• ½ cup almond milk (for oats)
• ½ cup almond milk (for chia pudding)
• ½ cup almond milk (for smoothie)
• 1 banana
• vanilla extract
  
• 3 tablespoons chia seeds
• ½ cup raw rolled oats (gluten-free if possible/needed)
• ½ cup fresh raspberries
• 3 strawberries
• 1 kiwi fruit
• extra fruit for topping (e.g blackberries, blueberries, raspberries)
• raw cacao nibs
• desiccated coconut
  
• a dollop or two of organic coyo vegan yoghurt (any other vegan brand will do too)

Instructions:

Mix 1 cup of almond milk with 3 tablespoons of chia seeds in a small bowl. Add vanilla extract to taste (about 1 teaspoon for me) and a little yoghurt or coyo if you like a thicker pudding.
Cover and place in your fridge. Next mix the other half a cup of almond milk with your rolled oats. Again add your vanilla as desired (you can also add sweetener if you feel the need, like coconut blossom nectar/agave/honey etc). Cover and place in the fridge next to your chia seed bowl.
Leave both overnight to set. While you are relaxing and have gone to bed, your little bowls will be making magic for you.





In the morning place your banana, raspberries, almond milk, 2 of your strawberries and a dash of vanilla into your blender.
If using, also add your vegan yoghurt or coyo! Blend those babies together. Easy.

Prep your fruit by simply peeling your kiwi fruit and slicing your strawberry.
Fetch your oats and chia pudding from the fridge, they will be all lovely and ready now, creamy and thick. Pour your oats at the bottom of your jar or bowl (whatever you feel like using) and then your chia seed pudding next.

Layer your kiwi fruit and strawberry slices along the edges of your jar/ bowl to make it look pretty. Of course, if nobody is looking, you can just throw those in however you like. It's, cool. I won't tell a soul. ;)

Pour in your fresh berry smoothie!
Now the easiest part of all... adding your toppings! Just add whatever berries or other fruits you like on top. There are so many options out there, so go wild! Finish it off by sprinkling on your cacao nibs & coconut and bam you're done!

Now you are ready to devour your b e a u t i f u l, healthy jar! And wasn't that super easy?
And remember, you don't have to make layered jars like this one. You can also make a whole jar of just chia pudding, overnight oats or a smoothie, adding whatever floats your boat to the mix.
You can make more interesting flavoured oats or chia puddings by adding in pureed fruits, nut butters, cacao powder, superfood powders...whatever you want, just have fun! I hope you try this out sometime, its reeeally good. And don't be afraid to share your creations with me as well!

Hello lovelies!
Today I've got a really great breakfast muffin recipe that you really must try out. When you are feeling in the mood for a muffin in the morning, you need to ensure you're getting something that tastes super d e l i c i o u s (that is a must of course), but something that will also give you all the nutrition and energy  you need to get through your busy morning!
Thankfully, these breakfast muffins have it all!

♥ Fluffy Quinoa
♥ Rolled Oats
♥ Smooth Apple Sauce or Purée
♥ Tasty Fruit Pieces
♥ Warm Cinnamon
♥ And just the right hit of Sweetness

Plus, if you make sure to use gluten free oats, its a perfect gluten free breakfast for any one with an intolerance or who wants to just avoid that (it's a pretty good idea either way)!
This recipe calls for apple sauce, but I have made it with smooth apricot purée before too and it came out just as good, maybe a tiny bit better. So there is definitely room for personal tweaks if you feel adventurous!
They taste great when freshly baked and warm from the oven, so if you can't help yourself go ahead! But if you can hold back it's good to know they are just as satisfying when cooled or kept in the refrigerator. They are also easily reheated in the oven (we don't ever use microwaves here! Tsk, tsk!) if you want to go that route as well.

Grab a couple from the fridge in the morning, in the afternoon for a pick-me-up snack, or even after a hard workout session to tame that hunger monster! The choice is completely yours.

Ingredients

• ½ cup apricot purée or apple sauce
• 1 cup mashed ripe bananas (three small bananas)
• 1 apple
  
• 1 cup cooked quinoa (½ cup dry)
• 2 ½ cups raw rolled oats (gluten free if needed)
• ½ cup almond milk (or preferred milk, but almond is amazing in this!)
• ¼ cup agave nectar (or maple syrup / honey etc)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 extra banana for topping

Instructions:

Preheat your oven to 190°C ( 374° F) and lightly grease your muffin tin with coconut oil. You can use another oil if you wish.
Cook your half a cup of dry quinoa. Bring ¾ cup water to a boil and pour in the quinoa. Reduce the heat to a simmer and stir well. Cook until the quinoa is soft and fluffy, should be about 10-13 minutes.
Once that is done mix your apple sauce or smooth apricot purée, mashed bananas, almond milk, agave and vanilla together in a medium bowl. Next, in a larger bowl mix your dry ingredients and cooked quinoa. Add the wet ingredients little by little into the dry until combined nicely.

Peel and core your apple. Chop it into medium chunks and add into the mixture.
Now fill each of the muffin cups of your tin fully with the quinoa mixture. Add a couple of banana slices to each on top and bake for about 20-25 minutes. Allow to cool and enjoy!

Don't forget you can store these in an airtight container in your refrigerator for the rest of the week. You'll be set for breakfast and/or snacks for a while.
This recipe makes a dozen breakfast muffins for me.
You can experiment with additional ingredients to add extra nutrition and protein. Try topping them with almond butter, bake them with added berries or other fruits, cacao nibs, chia seeds, flaxseeds etc. Whatever takes your fancy.
I Hope you try these beauties out for yourselves. Don't forget to let me know how it goes!