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Easy holiday recipes: Healthy chocolate Christmas brownies recipe I LOVE BROWNIES and all things chocolate – and that’s why I bake them. But what I love even more is the fact that I can really elevate brownies and turn them into something healthy by adding...
Quick and easy breakfast recipes: A crunchy breakfast paleo granola recipe Cereal, how I love you and hate you all at once! It has been the most difficult food product to get out of my house, because it is convenient for adults and beloved by little ones. As a...
Hi, I’m Tracy! I create food solutions to feed your life goals. I’m a Nutritionist, chocoholic + superhero fan. Mom to three, wife to one, crazy about all four, and food! When you work with me you’ll learn to savour life and nourish all that it has to offer.
Eggs and Root Veggie Breakfast Hash for Dinner! 🤤😋 Serves 4 Total prep & cook time: 40 minutes INGREDIENTS 4 tbsp. Olive Oil 3 medium carrots, chopped 3 medium sweet potato, chopped 3 cups mixed mushrooms, chopped 1 onion, chopped 3 garlic cloves, minced 1 teaspoon of chili powder 1 teaspoon of ground cumin Salt and pepper to taste 8 large eggs 1/3-cup parsley chopped for garnish INSTRUCTIONS 1. Preheat oven to 425 degreed F 2. Line a rimmed baking sheet with parchment paper. 3. Combine olive oil, carrots, sweet potato, mushroom, onion, garlic and seasoning in a large bowl and toss to coat. 4. Spread the veggie mix on a baking sheet and roast in the oven for 20 minutes. 5. Either pan fry eggs over easy or make four indentations in the veggie mix and carefully break an egg into each indentation. Roast until the egg whites are cooked, about 8-10 minutes. 6. Top with parsley and serve.
2 cups Oat milk 1 ripe banana 3 cups of frozen berries (I used blueberries, strawberries & juneberries) 2 scoops chocolate protein powder (or cacao) Fresh berries, coconut flakes, seeds, nuts for topping
INSTRUCTIONS
1. Pour all ingredients into a blender and blend until smooth. (Not too long to keep it thick) 2. Divide smoothies between 2 bowls and top with unsweetened coconut flakes, chia seeds, dark chocolate chips and chopped pecans. Serve immediately.
Never in a million years did I think a flourless keto focaccia bread, made primarily with ground flax, would be this tasty! But - I was wrong!
The flavour is all in the Italian herb blend that I used and it was soooo delicious. (Even though it’s not actually bread.)
Nothing ever tastes exactly the same when you’re swapping out low quality ingredients and trying to re-create a healthier version.
But, what’s worse is getting so far to the point of ill health that now it’s time for meds, or the hard work of having to undo the damage, because you didn’t like the taste of something...
If most chronic illness is caused by lifestyle - and that includes food, then it’s time to get those taste buds enjoying less sugar, less salt, less ultra processed ingredients, and more of what food actually tastes like.