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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