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Zain’s Tri-Colour Salad the grand finale…#birthdayfeast #healthy #classic #Italian #buffalomozzarella #vineripenedtomatoes #basil #balsamicreduction #avocado #oliveoil #healthyfats #vegetarian #salad @oxygenmagazine @eatcleandiet @wholefoods

Zain’s Strawberry Avocado & Hemp Vegan Pancakes

Ready to take your healthy pancakes to another level?

These pancakes are my new obsession. I have been smitten with them since I woke up one sleepy morning and couldn’t resist the ripe, pregnant avocado staring back at me begging to be mashed all over my pancakes.

This recipe is perfect for a spring/summer healthy breakfast or post-workout meal.

Ingredients:

56g (1/2 Cup) Oats

1 Scoop SUNWARRIOR Vanilla OR Vegan Protein Powder Of Your Choice (*Non-Vegan’s may sub for 5 Egg Whites)

1 Tsp Baking Powder

7-10 Drops Vanilla Creme Stevia

3/4 Cup Unsweetened Almond Milk

1/4 Banana

2 Tbsp Egg Replacer OR 1 Flax Egg – (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)

Toppings:

1oz Avocado

1 Tsp Hemp Seeds

1/2 Cup Strawberries

1 Tbsp Maple Syrup

Directions:

1. Combine ground flax in water an set aside

2. Mix dry ingredients together until combined

3. Add all wet ingredients including ‘flax egg’ OR *egg whites to the dry ingredients (add a little water if the batter is too thick to obtain the consistency you desire)

4. Heat non-stick skillet and pour 1/2 pancake batter onto the grill.  Heat on low heat for two to three minutes or until edges are slightly browned then flip.  Repeat with the remaining half of the batter. **You may also use a dehydrator for this recipe to keep the nutrients in the raw protein bioavailable and raw.

5. Once pancakes are cooked and plated, top with avocado chunks, sliced strawberries, hemp seeds and maple syrup

In honour of Cinco de Mayo, I am going to be rocking some of my all-time favourite healthy Mexican recipes.

I am certain that there has to be some Mexican blood in me somewhere because this is the kind of food that nourishes my soul.

Let’s kick it off with the love of my life…

Zain’s Classic Chunky Guacamole

2 Fresh, Ripe Avocados (mashed)

1/2-1 Clove Garlic (minced)

1/4 Red Onion (diced)

Juice of 1-2 Limes

Salt and Pepper to Taste

Directions:

1. Mash avocado with fork (I keep my consistency pretty chunky but if you prefer it smooth, feel free to use a food processor)

2. Add onion and garlic, mix well.

3. Add spices and lime juice, serve with EVERYTHING.

I love this chart on plant-based protein options.  Whether you are a vegan or not, having a visual guide to portion sizes is so handy.

I have this one downloaded to my phone so I can use it as a quick reference when I’m out or on trips.

What are your favourite plant-based proteins on the list?

(image: thriveforward.com)

Zain’s Wonderland Salad

I don’t even know how to name this beast.  I created it on a whim and have been eating it every single day since.  It’s like, 6pm comes and I go slightly mad and the only thing that seems to appease me is this incredible salad.

This is the best salad I think I’ve ever made.

Juicy, sweet strawberries, buttery avocado & walnuts are just the beginning.  As you go deeper, you will discover grilled crimini mushrooms, organic goat’s cheese, chargrilled zucchini AND poached sablefish.

I know, right?

Ingredients:

2.5 oz Wild Sablefish (poached in water) OR 70g Non-GMO Tofu (vegan)

1 Tsp Raw Unpasteurized Honey (only if using fish)

3 Cups Organic Spinach

1/2 Cup Strawberries Sliced

11/2 Cups Organic Crimini Mushrooms

1 Small Organic Zucchini sliced

1/2 Cup Organic Cucumber

1/2 Cup Organic Grape Tomatoes

1/4 Organic Red Onion

1 Tbsp Organic Walnuts

1oz Organic Avocado

1oz Organic Low-Fat Goat’s Cheese (optional)

Handful of Alfalfa Sprouts

Splash of Braggs

Ground Black Pepper To Taste

Dressing:

1 Tbsp Balsamic Reduction

2 Tbsp Balsamic Vinegar (I use Balsamic Fig Vinegar)

2 Tsp Walnut Oil

1/16 Tsp Stevia OR 1 Tsp Raw Unpasteurized Honey (I use stevia)

1/2 Tbsp Unsweetened Strawberry Jam

Directions:

1. Poach Sablefish for 5-7 minutes in boiling water and pour 1 tsp of honey over top, set aside.

2. In a non-stick saucepan, grill zucchini, mushrooms, red onion and walnuts in a pan with a splash of Braggs.

3. Meanwhile, combine all ingredients for dressing and mix well.

4. Assemble all remaining ingredients on your plate, toss with a bit of dressing and then add the grilled veg and sablefish to top.  Mix well and add the remaining dressing. 

*Note: I cannot be held responsible for your addiction to this salad.  

Today my plan is to love myself by enjoying some LOVE FOOD.

Things like green juice, fresh fruit, smoothies, salads, quinoa pancakes, raw chocolate, peanut butter (of course), tea, soups that have been cooking on the stove all day with a thick cut grilled cheese sandwich, pasta with a yummy tomatoey sauce…and well, it may have to end there. 

LOVE FOOD is food that is natural, made with love and intention and is rich with nutrients, vitamins and minerals.  It is food that makes you feel amazing after you eat it.  Food that makes you want to lick your fingers and devour every last bite but after which you feel amazing because you know that you have respected your body and spirit. 

Sounds pretty freakin’ good right?  I would love to hear what your favourite LOVE FOODS are…

Zain’s Pumpkin Waffles (Vegan & Gluten-Free)

This is my most beloved recipe for gluten-free waffles. Crisp on the outside, light and fluffy in the inside, they’re exactly what a waffle should taste like.  Forget those nasty chemicals and empty calories that are laden in the frozen varieties; these make a perfect Fall breakfast or even a pre-workout power snack.

I know that it may be daunting to try flours that you are not used to but these ancient grains have so much to offer in the way of health.  Once you try them in my waffle and pancake recipes you will never look back!  The fibre will keep you feeling fuller for longer and the nuttier flavour packs extra punch on your taste buds.

Ingredients:

Dry

3/4 Cup Amaranth Flour (Ground Amaranth)

1 Cup Uncontaminated Oat Flour (Ground Oats)

1 Scoop Vanilla SUNWARRIOR Protein or Protein Powder of Your Choice (optional)

2 Tsp Gluten-Free Baking Powder

1/4 Tsp Himalayan Crystal Salt

11/2 Tsp Cinnamon

1/2 Tsp Fresh Nutmeg (grated)

1/4 Tsp Allspice

1 Cup BPA Pumpkin Puree

11/4 Cup Unsweetened Almond Milk (add more if necessary)

2 Tbsp Coconut Butter OR Coconut Oil (melted)

2 Tbsp Ground Flax

10-12 Drops Vanilla Creme Stevia

**Note for a non-vegan version, feel free to add 2 farm fresh eggs or 5 egg whites

Directions:

1. Preheat your waffle iron.

2. Combine all dry ingredients in a medium bowl.

3. Combine the wet ingredients in another bowl.

4. Mix the wet ingredients into the dry to form a thick batter.

5. Scoop batter onto the waffle iron (each waffle iron is different, mine uses about 1/3 cup of batter per waffle).

6. Cook until crispy.  They take a little longer than non-vegan waffles to cook but they will get crispy and delicious.  Mine normally take up to 12 minutes.  If using the non-vegan recipe, these will cook much quicker.

7. Remove from waffle iron and serve with maple syrup, or top with Zain’s Creamy & Dreamy Classic Vanilla Ice Cream OR Zain’s Pumpkin Ginger Butter OR both!

Love apple pie?  Love oatmeal?  So why not put them both together?  

Made this for breakfast this morning and it was SOOOOOOOO yummy!!  It’s just about the best thing in the world to wake up to and knowing that I have that to look forward to in the morning helps keep me away from bingy foods the night before so its a win-win!

Click here for the recipe.

Plan it Right!

Do you tend to stray off of your “diet” after a few days because of boredom? If you need help staying on track all week, Sunwarrior just featured my 7 day meal plan on their website. You’ll also find links to all of my favorite delicious and clean recipes to get you started.

This plan will leave you feeling good, eating healthy, and staying on track without skimping on flavor. If you have any questions about meal planning, feel free to ask me, I’d be happy to help!

Happy Friday :)

Zain’s Vegan Carrot Cake Pancakes

Clearly, I’m having a bit of a carrot cake moment.  After last weeks carrot cake recipe that was created with Tosca Reno and Rita Catolino in mind, I have fallen head over heels in love with the combination and I suppose it was only a matter of time before I turned it into pancakes.

Zain’s Vegan PB & Banana Creme Pancakes were so loved that I decided to share Zain’s Carrot Cake Pancakes using a vegan recipe as well.

There is a non-vegan option, which uses a cream cheese frosting and my regular pancake blend, that you can find here.

Can pancakes be make egg-free and vegan?  Of course! They are delicious, clean and packed with healthy, bio-available plant proteins.

Ingredients:

56g Uncontaminated Oats

1 Scoop Sunwarrior Protein Powder OR Vegan Protein Powder Of Your Choice 

1 Tsp Baking Powder

7-10 Drops Vanilla Creme Stevia

3/4 Cup Unsweetened Almond Milk

1 Tsp Coconut Butter

1 Cup Shredded Organic Carrots

2 Tbsp Organic Flame Raisins

1/2 Tsp Fresh Ginger (minced)

1/2 Tsp Cinnamon

Canola Cooking Spray

For a thicker pancake, add:

1 Flax Egg - (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)

Carrot Cake Frosting:

1/4 - 1/2 Cup Coconut Cream (Leave coconut milk in the fridge over night, scoop out the cream)

1 tsp Coconut Butter (optional but delicious)

3-5 Drops Liquid Stevia OR 1 Tsp Maple Syrup

1 Tbsp Organic Walnuts

Optional - Additional grated carrots and raisins to top 

Directions:

1. If using ‘flax egg’ combine ground flax in water an set aside

2. Mix dry ingredients together until combined

3. Add all wet ingredients (including ‘flax egg’ if you are using it) to the dry ingredients (add a little water if the batter is too thick to obtain the consistency you desire)

4. Heat sprayed skillet and pour 1/2 pancake batter onto the grill.  Heat for two to three minutes or until edges are slightly browned then flip.  Repeat with the remaining half of the batter

5. Meanwhile, using your magic bullet or food processor, blend ingredients for Carrot Cake Frosting (except walnuts)

6. Once pancakes are cooked and plated, spread frosting  over top and serve with maple syrup or sugar-free maple syrup