Simple Chia Pudding


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.


Goat’s Cheese Stuffed Portobello Mushroom Caps



  • 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 🙂


Super Food Elixir



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!

High Protein Pancakes – Gluten-free and Heat Stable!


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

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.

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