A Healthy, Grain-free Easter Brunch

FASHION and I teamed up again to save you from your Easter alter ego... you know, the one who thinks it's perfectly normal for a grown adult to start collecting Kinder toys and buys the Costco bag of Mini Eggs—not for sharesies. Easter brunch can still be totally indulgent (and delicious!) while keeping your inner Augustus Gloop in check... here's how:



Stop and drop the Mini Eggs! I know, I know, they’re calling your name, but I promise you’ll be all like “mini who?” after one little slice of this lemony heaven. It’s low-carb, dairy-free and has no refined sugar or the dreaded crash and burn—not to mention tummy ache—that always follows a Cadbury binge.

Zest of one organic lemon
1/2 cup coconut flour
½ cup almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 cup erythritol* or alternate
1/3 cup coconut palm sugar
2 tsp real vanilla
1 tbsp fresh grated ginger
1/2 cup unsweetened full fat coconut milk
juice of one organic lemon
4 eggs beaten

*I find this to be the best of the sugar alcohols, it doesn’t bloat, there’s no after-taste and doesn’t raise your blood sugar or insulin levels. You can read more here…

Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another (I like to add the lemon zest to dry). Mix together until smooth. Grease or line an 8×8 loaf pan—these would work well as muffins too—and pour the batter, shake the pan a bit until you get an even top. Bake for approx. 45-55 minutes until spongy to the touch. Let cool and serve with a side of whipped butter and raspberry preserves.



Frittatas are one of those no-fail dishes that never fail to impress, and if you’ve got one, a cast-iron pan gives it bonus farm-to-table presentation factor. This simple egg dish is easy to make, a breeze to clean up and can be broiled right before serving so no need to stress about perfect timing. And if any of these ingredients aren’t your thing, feel free to make substitutions—the frittata isn’t picky and plays well with others;)

10 large pastured eggs, beaten. *pastured farm-fresh eggs make all the difference if you can find ‘em, if not, try for free-range organic.
⅓ cup unsweetened milk or cream (I used almond milk)
¼ tsp fresh cracked pepper
¾ tsp kosher or Himalayan sea salt
½ large sweet onion, sliced
2 cloves of fresh garlic, minced
½ bunch of fresh asparagus, snapped at their natural breaking point and chopped into ¾ inch pieces
½ heirloom or organic tomato
½ pack of uncured, nitrate-free bacon
3 ounces of goat cheddar or cheese of your choice *I used raw goat’s cheddar, but any sheep or goat’s milk cheese will be much easier to digest than cow dairy.

Preheat your broiler to 500. In a medium to large cast-iron pan (you can use a regular fry pan, as long as you’re able to put in the oven), fry your bacon on medium heat until crispy. Set aside on a paper towel. Discard the majority of the bacon fat but leave a tablespoon in there for sautéing your veggies and keeping the pan nice and seasoned. Turn the heat down to low and add sliced onions and asparagus followed by the garlic once the pan has cooled a bit, making sure not to burn the garlic. Sautee until tender. In a large bowl, whisk your eggs, almond milk and freshly cracked pepper and sea salt. Add mixture to your veggies and quickly stir to make sure veggies are evenly distributed. Chop your cooked bacon into ½ pieces and add to top of egg mixture, letting sink a bit. Top with thinly sliced tomatoes and shredded cheese and let simmer on medium-low for 10-15 minutes or until eggs are nearly set. Before ready to serve, pop under the broiler for 2-4 minutes or until top is starting to brown, remove and serve in slices right out of the pan.

*Serves 5-6 as part of a bigger brunch.



You’re lucky you’re seeing a picture of this. You see that whisk? It’s a weapon to keep away those who can’t control themselves. But honestly, I don’t blame them… it’s just too damn delicious for patience. It’s also dairy-free, sugar-free and filled with incredibly healthy fats—ones that go directly to your liver to be used as energy instead of being stored in your body a.k.a your thighs. You could whip this up in individual ramekins or serve in one big bowl with toppings to add at each guest’s pleasure.

2-3 cans of full-fat coconut milk, chilled in the refrigerator overnight.
1 tsp of real vanilla
2 tbsp of erythritol* or alternate unrefined sweetener of your choice
⅔ cup lightly toasted macadamia nuts
Dash of cinnamon
2 pints of fresh field berries of your choice (or any fruit at all really).

Open the cans of coconut milk and scoop the solid parts out into a chilled metal bowl. Save the liquid for smoothies. Add vanilla and sweetener and whip with a hand blender on high for 2 minutes. Serve with toasted macadamia nuts, berries and a sprinkle of cinnamon. You can make this beforehand and simply refrigerate until ready, fluffing with a whisk again before serving.

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Low Carb Chocolate Mini Muffins

As part of my New Year's resolution I'm trying to cut down my sugar and carbohydrate intake, which tends to bloat me and I find I can become really addicted to, really fast. Instead I'm focusing on lots of good and healthy fats, proteins and dark leafy greens. But around 9pm, once I've put the kettle on for an evening herbal tea, it's not steamed kale I'm craving:) I think it's more a ritual than anything else but a little chocolate is always a welcome treat. These light and fluffy mini-muffins totally hit the spot and feed your body with all the right stuff. 



1/2 cup coconut flour 
1 tsp baking soda
1/2 tsp sea salt
1/3 cup erythritol (I like this sugar alternative as it doesn't make you bloat and has no effect on your blood glucose levels. If you prefer a natural sweetener you could use 1/3 cup maple syrup or coconut sugar.)
2 tbsp cacao powder 
1 tsp vanilla extract
1/4 cup unrefined virgin coconut oil 
2/3 cup unsweetened almond milk or coconut milk (look for one without additives/preservatives if you can)
4 eggs
1 tsp apple cider vinegar
1/4 cup chopped walnuts (optional)


Preheat the oven to 350°. Mix all dry ingredients in one bowl and all wet ingredients, except coconut oil, in another. Melt the coconut oil and add to wet ingredients (make sure it's not too hot or it will cook the eggs). Combine wet into dry, add walnuts and mix well. Place batter in a mini muffin tin lined with muffin liners (I like to spray a little coconut oil or pan spray in the liners) or if you have a non-stick you don't really need the liners. Bake for 15 minutes or until a toothpick comes out clean. I topped mine with whipped coconut cream, which is literally just this whipped with a splash of vanilla and 1 tbsp of erythritol (optional), and raspberries.  If making large muffins, you'll probably need about 20-25 minutes. 


*Makes about 24 mini muffins or 8 larger muffins.

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Three Easy Superfood Breakfast Recipes

With the start of the new year and all those well-intentioned resolutions, FASHION Magazine asked me to whip up a handful of healthy, easy-to-prep breakfasts that are chock full of superfoods and nourishing ingredients. If you haven't checked them out already, here they are below! 



Before you gasp at these ingredients, read this. Good fats are actually our friend—they improve our brain function, keep us feeling full longer, help us absorb vitamins and minerals and can actually make it easier for us to burn fat. And matcha… don’t even get me started! This one is my favourite. I drink this every morning as breakfast, before eating my first meal around 1pm, and POOF! Bloating gone and my stomach has never felt (or looked) better. Before a workout, I’ll combine it with half a grain-free Nola bar for a little extra energy. 


⅓ cup full-fat coconut milk (look for one with just coconut and water on the ingredient list) *alternate: unsweetened almond milk

1 cup boiling water

1 tbsp of unsalted grass-fed butter—try your local farmer’s market for the grass-fed stuff:)

1 tbsp of unrefined virgin coconut oil

½ tsp culinary or ceremonial grade matcha powder

pinch of cinnamon

pinch of ground Himalayan sea salt


Add all ingredients to blender and blend on high for 1 minute. Pour into your favourite mug or to-go cup and sip slowly over 45 minutes to an hour. Enjoy!



This vegan-friendly breakfast is packed with protein, good fats and fibre and topped with a delish antioxidant-filled berry boost. To keep my body burning fat as opposed to sugars, I opt for a touch of stevia for sweetness but a tiny bit of maple syrup instead is still a super healthy choice.


⅓ cup full-fat coconut milk (or homemade almond milk)

1 tbsp chia seeds

1 tbsp ground flax

1 tbsp unsweetened shredded coconut

2 drops of organic liquid stevia

*alternate: 2 tsp pure maple syrup

Handful of fresh berries

¼ tsp of cinnamon plus an extra pinch


In a sealable container, mix together chia, flax, coconut, cinnamon and your choice of dairy-free milk. Throw in the fridge for an hour or before you go to bed for an easy pre-made breakfast. When you’re ready to eat, throw some berries and a pinch of cinnamon on top. If you’re chia soaked up a little too much liquid, add an extra splash of milk on top.



Adapted from my carrot “cake” recipe, these paleo-approved, low-carb muffins are the perfect (and easy!) treat to bake on a lazy Sunday for a week’s worth of pop-in-your-purse breakfast snacks.


1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp pumpkin pie spice

2 tsp cinnamon

1/4 tsp sea salt

4 medium-sized carrots, chopped in Cuisinart or grated

1/2 cup almond milk

1/3 cup maple syrup

3 eggs, whisked

1 tsp vanilla

1/4 cup walnuts

1/4 cup raisins


Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another, except for raisins and walnuts. Mix together until smooth and add remaining dry ingredients. Grease or line your muffin tin and pour a heaping tablespoon into each section. Bake for approx. 20-25 minutes until spongy to the touch. Let cool. While you don't need icing—a little grass-fed butter is just perfect—sometimes you wanna get wild! You could try whipping up some goat's cream cheese with a little vanilla and honey to sweeten for a bonus treat!

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Paleo Apple Crisp

I've been itching to make more recipes featuring Nola bars, and with a recent invite to a friend's house for American Thanksgiving, I had my perfect opportunity. While this recipe is delicious without Nola, you can bet I believe it adds that extra special something... don't have Nola? First, what are you waiting for?! And second, my super easy coconut cream whip recipe will just have to fill the void:) This is the perfect holiday treat. The smell of cooking apples, cinnamon and nutmeg gets me every time... and it's so healthy, you can enjoy it for breakfast any day of the week! 


*disclaimer: this picture was pre-bake. it was eaten too quickly to get a post-shot! 


6 medium-sized apples (I used granny smith)

1/2 lemon - both the juice and the zest

1 cup blanched almond flour 

1/3 cup grass-fed butter (you could try coconut oil if making dairy-free)

1/4 cup coconut flour 

3 tbsp creamed honey 

1/4 cup crumbled Nola bars 

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground sea salt 

And for Coconut Whip...

1 can full-fat coconut milk, refrigerated overnight (look for one with only 2 ingredients - coconut and water)

1 tbsp creamed honey (or maple syrup)

1 tsp pure vanilla 


Preheat the oven to 350 degrees. Peel the apples, slice into wedges and add to a medium sized mixing bowl. Add lemon juice and zest and 1 tsp of cinnamon and the nutmeg to the apples and stir to combine.  Grease a 9 inch pie pan (or cast iron pan) with butter or coconut oil and fill with apples. Finish with 5-6 dabs of butter over the spiced apples.

For the topping, In a food processor, add 1 cup of blanched almond flour, 1/4 of coconut flour, 3 tbsp creamed honey, 1 teaspoon of ground cinnamon, 1/4 teaspoon of sea salt, and the remaining butter or coconut oil (cubed). Pulse until it forms a dough. Sprinkle in Nola and combine. Place little bits of dough all over the top of the apples until covered, place tinfoil over the top and bake for 45 minutes. Uncover and broil for 3-4 minutes before serving. 

Take the coconut milk out of the refrigerator and open. Separate the liquid part of the can and keep on hand for smoothies etc. Scoop out the solid part and add to a chilled metal mixing bowl. Combine with 1 tbsp honey and vanilla and beat on high for 2-3 minutes before serving on top of the crisp. 

*Serves 6 

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Paleo Pumpkin-Spice Pancakes

Say that five times fast... 

So I was told by a certain someone that I was posting too often—they just couldn't try all the recipes before the next one came out—which pretty much made my day, and made me feel WAY better about the fact that I've been totally MIA since early September. Nola bars have been taking over my life, in a very crazy and amazing way of course, so now that it's fall, and I'm craving everything pumpkin, here's a recipe that involves Nola taking over your breakfast, at the very least;) 



2 medium-sized bananas

4 large eggs

1/3 cup organic pumpkin puree (canned or homemade) 

2-3 tsp pumpkin pie spice

1 tsp pure vanilla extract 

1/4 tsp baking soda 

pinch of sea salt (optional)

1 Nola bar, crumbled

2 tbsp organic virgin coconut oil or grass-fed butter (for frying)

Pure maple syrup for drizzling.


Add everything but the Nola and maple syrup to a blender and blend on high until well blended and frothy. In a non-stick frying pan, heat a portion of the coconut oil/butter on medium until sizzling. Turn the heat down a notch and add batter to the pan in pancake (duh) formation. Once you see the edges start to brown, flip over. Keep warm in oven on low heat until all pancakes are cooked. Garnish with crumbled Nola and maple syrup and serve!

*Serves 2 

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