Banana Bread Overnight Oats

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Happy Long Weekend!

Labour Day is always the day of that final farewell to summer if only because it means returning back to routines with school and work.

Making that even easier is prepping ahead with easy to make recipes such as this overnight oats breakfast I shared on The Huffington Post today. These really are one of the quickest things to make, ready the night before you wake, and leaving you with more time in the morning.


1 cup of oats (gluten free if necessary)

1 cup of coconut milk (or milk of choice)

¼ cup of water

1 banana

½ tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. nutmeg

Pinch of sea salt

Handful of walnuts

Optional: 1 tsp. maca powder


  1. Add the oats, coconut milk, water, vanilla, cinnamon, nutmeg, and pinch of sea salt to a bowl and mix together.
  1. Take half the banana, mash with a fork, and add to your mixed oats.
  1. Chop the walnuts and add these to the mix. You can also set some aside to add on top in the morning.
  1. Place the bowl in the fridge ready to have in the morning. Alternatively, you can add your oat mixture to a jar with a sealed lid overnight in the fridge.

5. In the morning, add the other half of banana to your oats as well as any additional toppings of your choosing.

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Red Velvet Pancakes

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Happy February!

A favourite day of mine is fast approaching this year: Shrove Tuesday (aka Pancake Day)

Last year, I shared a basic pancake recipe, one that could easily be added to or used as a base for some delicious toppings. This year, the base IS the best part.

I’ve been playing with some recipes to try to create a great tasting fluffy pancake that could also be made vegan for an all-inclusive recipe that anyone can enjoy. I challenge you to see if your friends and family notice it’s gluten free and dairy free too!

These are Red Velvet Pancakes made with raw cacao, maca, chia seeds, hemp seeds, and coconut milk. Don’t be scared off by the addition of chia seeds in place of an egg. These mighty little seeds are full of fibre, calcium, protein, and vitamins and minerals. They will provide your body with a healthy dose of omega-3’s as well. If you don’t have any, you can easily use an egg instead although you might even find that you prefer the vegan version even more!

If you’re looking for something a bit different for Shrove Tuesday, or any day for that matter, try these out!pancakes, pancake day, red velvet, red velvet pancakes, chocolate, raw cacao, vegan, gluten free, dairy free, refined sugar free, Shrove Tuesday, February, Valentine's Day, coconut oil, beetroot, veggies, vegetarian, paleo, clean eats, healthy living, healthy foodMakes approx. 8 pancakes


1 small-medium beetroot

½ cup coconut milk

3 tbsp. hemp seeds

1 tbsp. ground chia seeds + 3 ½ tbsp. water (or 1 large egg)

1 tbsp. melted coconut oil

1 tbsp. maple syrup

1 tsp. vanilla

1 tsp. baking powder

½ cup brown rice flour

3 tbsp. raw cacao powder

Pinch of sea salt

Optional: 1 tsp. maca (I love Organic Burst)


  1. Mix the ground chia seeds with the water and set aside to gel.
  2. In a blender, add the beetroot, coconut milk, vanilla, hemp seeds, maple syrup, and coconut oil until smooth (If you’re using an egg, add that into the large bowl as below, then add the ingredients from the blender)
  3. Pour the mixture into a large bowl and whisk in the chia seed gel.
  4. Add the rest of the ingredients and whisk until everything is combined.
  5. Melt a little more coconut oil into a frying pan dropping spoonfuls of the pancake batter, a couple of tablespoons at a time. Cook on the first side until they begin to bubble and the edges firm up then flip them over for another minute or two.
  6. Serve with a knob of coconut oil, maple syrup, fresh fruit, or dairy-free ice cream!








Festive Waffles

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Waffles for Christmas!

These are the perfect breakfast/brunch item to make over the holidays.

Before you think you’re increasing an already growing manic to-do list, these are actually really easy to make. Plus they have lots of sneaky ingredients that are good for you and no one will even know it.

For the skeptics who are weary of the green, you can tell them it’s food colouring and they’ll be none the wiser.

Enjoy these as they are, top them with fresh fruit such as pomegranate seeds or berries or even some of this delicious dairy-free ice cream!

Enjoy and Merry Christmas! x

Makes 8-10 waffles


2 eggs, yolks and whites separated

1 cup coconut milk

1 tsp vanilla

1 tbsp coconut sugar

2 ½ tbsp. coconut oil, melted

1 tsp wheatgrass (I used Organic Burst)

1 big handful spinach

½ cup buckwheat flour

½ cup brown rice flour

1 tbsp baking powder

Pinch of sea salt


  1. Using a hand blender, whisk together the egg whites until thick and fluffy. Set aside.
  2. In another large bowl, whisk together the egg yolks and set aside.
  3. In a blender, add the coconut milk, coconut sugar, spinach, vanilla, and wheatgrass. Blend until smooth.
  4. Add the blender mix to the egg yolks and mix until combined. Add the flour. Add the coconut oil while whisking everything together.
  5. Fold in the egg whites making sure to carefully keep everything light and fluffy.
  6. Use waffle maker according to instructions, brushing the rest of the melted coconut oil before pouring in the batter.




Sunshine Juice

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Juices are a great addition to a healthier diet. I love them for a good dose of potent nutrients delivered in one go. There’s so many different kinds you can make. Often it’s easier to start with one that’s a little sweeter. I was a bit ambitious when I first starting experimenting with juicing and made my first batch with only veggies. Needless to say, it wasn’t very pleasant! If you can manage pure veggies that’s amazing but I find it’s best to start with a small amount of fruit added in to take the edge off.

This one is a really great juice to start with as it’s sweeter than a green juice being mainly fruit based. The ginger adds a nice kick as well. It’s perfect to add to a weekend brunch!

Serves 1-2


*Use organic fruit/veggies where possible*

1 orange, cut in half or quarters

4 small-medium carrots

5 strawberries

1-2 inch piece of fresh ginger


Add everything through the juicer and enjoy.

I like to refrigerate mine for a few minutes so it’s a bit more refreshing. Drink within 24 hours so you retain all the best nutrients.


Cinnamon Vanilla Bulletproof Coffee

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If you’re going to have coffee, bulletproof is a great way to enjoy it. Especially if you’re partial to those big frothy mochas with whipped cream…!

I’ve never been a big coffee drinker. It’s only been recently I’ve started to enjoy one now and then but I do believe that coffee in moderation, and good quality coffee can actually benefit us as it contains antioxidants.

I like to have mine after warm lemon water in the morning, when the body has had a chance to wake up. The timing of coffee also seems to be a factor and is best taken in the morning so the caffeine isn’t still in your system come the evening.

So what makes this coffee different? Bulletproof coffee is the idea of emulsifying healthy fats with your coffee in order to sustain a slower release of caffeine into the system. Hence you avoid the “jittery” feeling and the crash from being stimulated by the coffee and feel more energized.

You might think it’s weird to add butter here but it just makes for an incredibly smooth and creamy cup without adding any cream. The key bit to bear in mind is to make sure the butter you’re using is of the organic and grass fed variety. And if you’re vegan or just want to avoid the butter, adding only coconut oil is also great. I’ve been adding coconut oil to just about all my hot drinks since I started consuming it a few years ago.


1 cup of coffee- use a shot of espresso or a black coffee

1-2 tbsp almond milk or coconut milk

1 tbsp organic, grass fed butter

1 tbsp coconut oil

½ tsp cinnamon

½ tsp vanilla

Optional: a little maple syrup, honey, coconut sugar, to sweeten


  1. Gently melt the butter and coconut oil together in a saucepan over low heat.
  2. When almost melted, add in your milk, cinnamon, vanilla, sweetener of choice if using, and coffee.
  3. Blend everything together either by adding to a blender or using a hand blender until emulsified and frothy.

Banana Berry Smoothie Bowl

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I consume smoothies pretty much on a daily basis. I love making one to accompany breakfast or for an afternoon snack. Sometimes however, they get a little repetitive. You’d be surprised how different it actually seems once you make a smoothie bowl. It sounds silly but just by changing it up to make the smoothie a bit thicker and edible by spoon makes such a difference. This is an antioxidant smoothie bowl of goodness thanks to the blackberries, which is also what gives this its pretty hue of purple.

Switch it up with the fruit you like best, and adorn with toppings according to your taste.

Serves 1


1 1/2 cups frozen blackberries

1/2 cup frozen raspberries
1/2 cup frozen spinach
1/2 avocado
1 tbsp coconut oil
1 tbsp goji berries
4 tbsp coconut milk

3/4 cup filtered water or almond milk

Optional Toppings: 1/2 banana, chia seeds, extra berries, nuts, seeds, etc.


Add everything to a high speed blender until smooth. Add more liquid as needed to thin the mixture to desired consistency. Pour into a bowl and top with whatever you’d like. Enjoy!

Blackberry Walnut Breakfast Bars

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These breakfast bars are great if you’re short on time or need a mid-morning snack. They have quinoa for protein, chia seeds and walnuts for a healthy dose of omega 3s, and coconut oil for an energy boost.

These can easily be made completely vegan as well substituting the honey for an alternative sweetener and the egg for mashed banana. The egg is used to bind the ingredients together to make everything compact. A mashed banana or two works just as well and will add a little more sweetness!

I use organic ingredients as much as I can. I specify it for the coconut because often times the kind you find the in the shops tend to have preservatives and added sugar and not very much coconut at all. Buying organic means you should find 100% coconut but always read the labels to make sure.

Makes 8 bars


1 ½ tbsp chia seeds + 4 tbsp almond milk

1 ½ cups oats (gluten-free if necessary)

½ cup organic desiccated coconut

½ cup quinoa (soaked overnight is best)

¾ -1 cup chopped walnuts

¾ cup fresh blackberries

3 tbsp coconut oil

3 tbsp honey (or maple syrup, date syrup)

1 egg (or 1 mashed banana)

Pinch of sea salt


  1. Preheat your oven to 350°F.
  1. Mix the chia seeds with the almond milk and set aside to “gel”.
  1. Add the oats to a food processor and pulse until you have a flour. Chop your walnuts, drain and rinse the soaked quinoa, and add to a large bowl along with the oats, desiccated coconut, and sea salt.
  1. Mash the berries (or pulse in a food processor) then add those to the bowl along with the chia seeds and almond milk mixture. Fold everything to combine.
  1. In a small saucepan on the stove, melt the coconut oil and add your sweetener. Add this to the oat mixture and make sure everything is coated nicely.
  1. Add the egg or mashed banana last. Depending on your ingredients you may not even require this step.
  1. Line a 8×8 baking dish with parchment paper leaving extra to hang over the sides and add the mixture to it patting it down well into the corners and smoothing the top with a spatula.
  1. Bake in the oven for 20-25 minutes until golden at the edges. Allow this to cool completely before removing from the dish and cutting into bars.

You can keep these stored for a week or more in the fridge. Wrap them individually in parchment paper for a snack on the go.