Collagen Chia Pudding - 2 Ways

I've gotten my mom hooked on energy bites, my dad hooked on banana date cookies, and I'm about to get you hooked on something else. It's pretty next level. We've all heard of OOs-- overnight oats. Am I right? And they're old news. I got a new trick up my sleeve and it's a breakfast that will fill you up long time, work on your beauty routine and even give you a boost of energy without the crash. Did I mention it will really GET THINGS moving (if you know what I mean)? Collagen chia pudding. Guys, it's my new thing, and I can't stop eating it. I think this is like my 13th day in a row of having it for breakfast. What can I say? When I like something, I really like something!

So what is it? It's essential chia pudding but mixed with a few amazing additions. Chia seeds are packed with amazing nutrients. Omega 3's, fiber, protein, and they expand in your tummy, keeping you full longer.  I love Vital Proteins collagen (I did a whole post on it, here), so when they recently came out with their on-the-go packs of Beauty Collagen and Matcha Collagen, my mind immediately went into creative drive, concocting all the things I could do with them. I've revamped my Matcha bars into bites with them, and have made some delish strawberry beauty balls.



But back to the chia. This recipe is SO insanely easy to whip together. I make a big batch on a Sunday and separate them into jars for the week. It's so filling, just lightly sweetened with yacon syrup, and you can customize it to your liking. To hone in on the antioxidizing, detoxifying, energy boosting, skin/hair/nails improving benefits you will need collagen. But it's worth the investment. Let me break down the basic recipe then I will share how I customize each one.

Chia Pudding:
4 tablespoons chia seeds
1/2 cup almond milk
2 spoonfuls Yoso coconut yogurt (optional-- I like it because it makes the texture more creamy)
1 tsp Organic Traditions yacon syrup (if you don't have, maple syrup will do, Yacon Syrup is just less sweet, and contains prebiotics)

Ingredients:
1. Mix all ingredients together in a jar and put the lid on and shake
2. Make sure all chia seeds are incorporated and not stuck to the side of jar
3. Separate into two jars (or more, depending on how big you want your serving sizes to be)

Collagen Additions:
4. Add in 1 packet of Matcha Collagen to one jar (I add some coconut flakes on the top)
5. Add in 1 packet of Strawberry Beauty Collagen to the other jar (I add a dab of lemon juice and lemon zest, along with some frozen berries)

Why Strawberry Collagen? It's packed with hyaluronic acid, improves digestion, sleep, and hydrates your skin.
Why Matcha Collagen? A calm and focusing energy-boost without the crash! Again the 10 g of collagen in each pack ensures your getting skin, nail, and hair benefits, too.

There you have it. Your new breakfast, snack, on-the-go beauty boost. Let me know if you try it!

Banana Date Oat Breakfast Cookies

A chewy, dense, naturally sweetened, oaty cookie that qualifies as a breakfast food? Yes, that's right! Cookies are one of my favourite things to make, and obviously eat. If you didn't already know, I am obsessed with Angela Liddon's (Oh She Glows) recipes. I may creep her majorly on Snapchat and just know we could be instant besties, cooking and baking up a storm in the kitchen! When she posted a link to her Banana Bread Muffin Tops I got excited because I had never come across that recipe on her site (and I have made a lot of her recipes)! It's probably because the recipe is from 2014, but when something is good, it's good and deserved to be pulled up from the archives. These cookies are vegan, gluten free (as long as you use certified gluten free oats), and have no added sugar! I love the hints of cinnamon, and the blended date/banana batter is probably one of the most amazing concoctions I have ever tasted! Tasted like smooth, creamy, caramel sauce-- I was eating that shiz by the spoonful!

When I was skimming the recipe I  decided I could alter these cookies by adding nuts and seeds to really make them a breakfast power cookie, and boy am I happy I did so! They are sooo good, and perfect for a breaky on the go (slathered with a spoonful of almond butter, of course). I decided to sub out the chocolate chips for this batch, but you can add them in here, along with any other nuts or seeds you fancy. If you have any leftovers (doubtful), you can pop them in the freezer and take them out as needed.

Let me know if you try out my adapted version of Angela's Banana Bread Muffin Top! I promise you'll be hooked on this healthy, simply sweet breakfast cookie!

Recipe adapted from Oh She Glows Banana Bread Muffin Tops 

Banana Date Oat Breakfast Cookie
A chewy, dense, "throw into blender" cookie that is naturally sweetened, vegan, gluten free. Takes all of 10 minutes to throw together and acts as the perfect breakfast on the go!

Base Cookie Ingredients:
2 ripe bananas (peeled)
1/2 cup pitted Medjool dates *soak dates in water for 30 minutes if too firm
1/4 cup coconut oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups rolled oats

Additions:
Feel free to add as you wish, a few tablespoons of pumpkin seeds, sunflower seeds, chopped nuts, dried goji berries, raisins, chocolate chips, etc.

Directions:
1. Line a baking sheet with parchment paper, and preheat oven to 350 degrees
2. Place peeled bananas, pitted dates, coconut oil, vanilla into food processor and blend until smooth
3. Add cinnamon, baking powder & salt to date mixture in blender and blend for another few seconds
4. Add oats to blender and pulse for 5 seconds
5. Stir in nuts and seeds (I added 1 tablespoons each of pumpkin seeds, sunflower seeds, chopped walnuts and dried goji berries)
6. Spoon a heaping spoonful of dough onto parchment lined baking sheet (leave as mound, do not flatten)
7. Bake for 10 minutes, rotate pan and bake for another 7-11 minutes (just until lightly golden on bottom)

Enjoy!

Birthday Cake Overnight Oats

Ready for the overnight oats recipe of your dreams?!  P&P's second birthday is next week (yay!) so I figured it was the perfect time to give into my cake craving and indulge in a birthday breakfast! I've taken your basic oo's (overnight oats), added some raw cookie dough bites, a spoonfull of cookie butter, and some sprinkles for good measure. The fact that this recipe is totally healthy and is great on the go is an added bonus!

I make overnight oats every Sunday for the work week. I line up my jars and get an assembly line going… first the oats, then the chia, then the almond milk, and any additions. I am completely addicted to customizing them each morning, and adding different toppings and fruit. Not only are they creamy bowls of goodness, they are insanely filling and super healthy! I usually add raisins, some crunchy granola and fresh fruit. Since the classic overnight oats recipe is not really ground breaking and you can find a billion and five on Pinterest, I thought I would divulge a way to make your oats next level. Birthday cake for breakfast? Pretty much. It will fill you until lunch time, give you a surplus of energy and tastes incredibly incredible.


Basic Overnight Oats:
1/3 cup whole grain rolled oats
1 tablespoon chia seeds
1 teaspoon cinnamon
dash of vanilla
3/4 cup almond milk

1. Add all contents to container or mason jar and shake.
2. Refrigerate over night.

Raw Cookie Dough:
1/3 cup whole grain rolled oats
2/3 cup raw cashews
1 tablespoon pure maple syrup
1.5 tablespoons vanilla agave syrup
dash of vanilla
2 tablespoons mini chocolate chips (I also added 1 tablespoon of chocolate covered sunflower seeds, and a few pastel sprinkles)

1. Blend together oats and cashews in food processor (I used a Magic Bullet). Stop when mixture is a fine powder. Be careful not to over mix- only takes a few seconds!
2. Add maple syrup, agave, vanilla and pulse for a few more seconds.
3. Pour mixture into bowl and stir in chocolate chips (and sprinkles if using). 
4. Form into balls (if dough is too sticky to work with, chill in freezer to set).
5. Store in freezer and pop in mouth when ever you are looking for a healthy sweet treat (breaky with yogurt? pre-gym? post-gym? do you even have any left? I consumed half the bowl before I could finish rolling and had to make another batch!)

Birthday Cake Overnight Oats:

1. Remove jar of oats from fridge about half hour before you are going to eat so they reach room temperature. I usually take my jar out of the fridge while making a coffee and come back to my oats after I'm done getting ready.
2. Add a few balls of the raw cookie dough on top.
3. Add a spoon full of your favourite nut butter. I used Trader Joe's Cookie Butter (this stuff is insane... so worth a trip over the border for!).
4. Top with sprinkles, coconut flakes, or more chocolate chips. 
5. Mix around with spoon and devour!

Voila! The perfect {healthy} birthday cake inspired breakfast!

Glitter spoons are always fun too… Target- why are you leavinggggg??

Nutritious and Delicious

It's no secret that I like to indulge in sweet treats, but lately I have been trying to stay on a more healthy track and prioritize eating whole foods that are naturally good and delicious, and ideally save those sugary treats for special occasions. Even though it doesn't always happen, I always start my day with something filling, fruity and delicious. My mornings seem to rotate between variations of these three meals because really the possibilities are endless (they are also great for a power snack). Here are my three favourite morning meals that not only provide energy, but are just as wholesome and nutritious as they are sweet! Try them out! 

Oatmeal Parfait:  I usually have oats in the morning, which people think are boring and bland. But really I can never get sick of them thanks to all the yummy fruits, nuts and seeds!  If I cannot decide between eating oatmeal and a parfait (big decision, I know!) I combine them to make a delicious layered concoction. My go-to is a raspberry oats bottom layer, followed by a layer of fruit, then a layer of greek yogurt, topped with an abundance of delicious additions! The parfait above is topped with spiced pumpkin quinoa granola, hemp hearts, chia seeds, and a sprinkle of coconut. You can customize the recipe below to your liking. 

Ingredients:
1/2 cup oats
1/2 cup fruit
drizzle of agave necture 
greek yogurt 
granola & toppings (hemp hearts, seeds, nuts, chia seeds, flax seeds, coconut, etc.)

Directions:
1. Cook oats according to packaged instructions. I cook mine on the stove in 1 cup of water.
2. Using a fork mash up the oats with 6-8 raspberries in a separate bowl. I also add a drizzle of vanilla agave nectar. Spoon mixture into the bottom of your jar. 
3. Cup up 2 strawberries and layer on top of oats. 
4. Spoon desired amount of yogurt on top of berries. I usually use plain greek yogurt, but any flavour will do. 
6. Get creative with the toppings. 
7. Dig in and enjoy! I promise you'll be full for hours! 

Green Smoothie & Almond Butter Toast: Is your mouth watering yet? I have been trying to have one green shake a day. I don't need to go into all the details of why they are ridiculously good for you, but they are. And I prooooooomise you won't taste any greens! For curiosity sake I am always trying new combinations, but this mango-apple-kale-celery mixture seems to be my favourite (mango-peach is a close second)! So creamy! And don't worry if you don't have a fancy-shmancy blender or juicer- I use a Magic Bullet and they are always blended completely. Pair the shake with a slice of chia superseed toast, topped with a tablespoon of almond butter, a sprinkle of cinnamon and coconut flakes and you have one delicious breakfast (or snack or lunch). Again, feel free to alter to your preferences. 

Ingredients (smoothie):
1/2 ataulfo mango
1/2 green apple 
2 strawberries
1/2 cup almond milk
5 ice cubes
2 bunches of kale (de-stemmed)
1 stalk of celery

Directions:
1. Blend all ingredients together.
2. Add a tablespoon of water if too icy, and a few more ice cubes if too watery.
3. Sprinkle hemp hearts on top. 

Açaí bowl: I saved my favourite for last! I have actually become obsessed with açaí bowls. They are typically a Brazilian dish, as the fruit is native to the Amazonian region, so it's a tad difficult to find them around town. I literally have been stalking the health food stores to find these Sambazon  smoothie packs, which I did successfully find (at Nature's Emporium)! I could eat these for breaky, lunch or as a dessert!  Anyways, once you have the frozen fruit (I'm sure powder would work too), the bowl (or in my case, jar) is simple to put together. 

Ingredients:

1 Sambazon frozen açaí pack

1/4 cup almond milk

1 banana

3 strawberries

1/4 cup granola (& any other toppings you prefer)

Directions:

1. Blend together açaí pack, almond milk, 3/4 of the banana and 2 strawberries.

2. Spoon half of the granola mixture in the bottom on your jar. Slice remaining strawberry and layer on top of granola. 

3. Pour smoothie into jar. 

4. Add rest of granola mixture on top of the smoothie.

5. Garnish with remaining granola and any other fruit, seeds, coconut, etc.!