1/3 cup white chia seeds
1 1/2 cups unsweetened almond milk milk
2 tbsp organic maple syrup
1/2 tsp vanilla
Combine all the ingredients in a mason jar. Cover the jar with a lid and shake well.
Refrigerate for an hour then shake well again. Chill overnight.
- 4 Portobello mushroom caps
- 2oz gluten-free oats
- 1/2 green pepper, diced
- 2 cloves garlic pressed or minced (pressed is better)
- 140g meat (we used two vegan mushroom burger patties, any meat will do)
- 1tbsp grass-fed butter
- 1-2tbsp olive oil
- 2oz peppercorn goat’s milk cheese
- Himalayan Salt and Pepper to taste
- Preheat oven to 425 degrees or BBQ on medium high heat (BBQ is MUCH better)
- Remove stems and fins from mushroom caps (check out this video to see how). Brush lightly with olive oil until fully covered
- Blend oats in a blender until a fine dust.
- Heat butter on frying pan. Add blended oats, pressed or minced garlic, Himalayan Salt and Pepper. Fry until all lightly browned. Set aside
- Cook meat and green peppers until browned.
- Add oats, garlic, meat and green pepper to food processor and process until mixed well.
- Add processed mix to the inside of the mushroom caps. Cover with goat’s cheese and bake on grill or rack for 10-15 minutes
- Serve and enjoy!
The first time I tried this recipe I used aluminum foil and the mushrooms stuck to it pretty badly. A grill or BBQ is much better. I plan to try lots of variations of this recipe using different vegetables, cheese, meat and spices. My girlfriend is vegetarian so I can’t wait to try this with some grass-fed beef sausages 🙂
This recipe has been around for a while and has lots of variations but like most I like to take it and make it my own! I’ve changed some of the ingredients to promote optimal health.
This elixir is a fantastic way to start your day with a high dose of super foods, biophotons,
- 1 serving veggie protein
- 1/2 unripe organic banana
- 1/2 cup fresh, organic, locally grown berries
- 1 cup fresh organic, locally grown salad greens
- 1/2tbsp coconut oil
- 1tbsp maca
- 1/2tsp spirulina
- 1tsp moringa
- 1/4tsp bee pollen
- 1oz coconut milk kefir
- 1/4tsp turmeric, pinch of Himalayan salt
- 1 cup fluoride free water
I always buy all of my fruits and vegetables as local and organic as possible. The fluoride filter I use is from my friend Scott who owns Canadian company Conscious Water. Check them out!
I’m a lover of pasta but sometimes satisfying that craving means unnecessary high calories from not so great sources. This recipe has a moderate to high amount of fat but the fat is all very healthy and can even promote a healthy, lean body.
We’ve decided to take our protein pancakes to the next level with Optimized Performance Oats and Whey. This incredible product is made with gluten-free, wheat-free oats and heat stable New Zealand (grass-fed) whey protein. Purchase yours at Collision Sports in store or online at http://www.CollisionSports.ca
Whey protein is know to denature when heated leaving most of the protein unavailable for absorption but with Optimized Performance Oats and Whey you’re getting every gram.
- 1lb sweet potato
- 1 can full-fat coconut milk
- 400ml organic chicken or vegetable broth
- 1/3 can Chipotle Chili in Adobo
- 1/2 tsp Himalayan salt
- dash of pepper
Boil or bake sweet potato until soft. Blend all ingredients in blender or food processor. Blend until smooth. Serve with avocado cubes and swirl of coconut milk