Joanna Anastasia

healthy

Healthy breakfast on the go

healthy breakfast on the go

“One should not attend even the end of the world without a good breakfast.”
― Robert A. Heinlein

Before becoming a mom to these two little table-climbing monkeys, I used to have breakfast at 9 in the morning. Followed by a big cup of hot cappuccino. And if you’d asked me if I had time to sit and eat in peace I’d say, of course, who doesn’t? Well, a typical mother doesn’t that’s who! Whether it’s because of a crying baby, a running away toddler, or the kids being late for the school bus, moms are always the ones who either forget about their own breakfast entierly, either the ones who eat half burned toast while trying to dress a wiggly child.

So, even though we do know breakfast is important, we usually don’t eat it, am I right? I recently discovered that a study by Burnbrae Farms found out that 1 in 2 Canadians are not consistently eating breakfast, even though nearly all of them know eating a healthy breakfast is important! Well see, mom life isn’t easy.

breakfast on the go

breakfast on the go ideas

But I have recently also found a perfect solution: the EGG Bakes!™ crustless Quiche, that are made with all natural whole ingredients, real eggs and come in plenty of flavour combos to choose from. My favourites are the: “Cheddar, Mushroom and Bacon” and the “Garden Vegetable” ones!

And they take, wait for it,  90 second to prepare! They can be cooked from frozen in the microwave for 90 seconds and are a quick, protein-packed, nutritious breakfast, perfect for eating with one hand while trying to dress a toddler with another!

Though what I actually love about them the most, is that they have really helped me eat my healthy breakfast and stick to my New Year’s resolutions of taking care of my body more!

 

breakfast on the go

breakfast on the go

And last but not the least, they are really delicious, so much so, that these two little fussy girls of mine, started to demand some for them too! And once cooked they smell so amazing, that I have even served them over the weekend to my hubby and parents in law, and they all loved them!

breakfast on the go

So if you also struggle with the hectic mornings like I do, know that you’re not alone! We’re all in this together! But we can also get back on the Breakfast Bandwagon together !

So grab yourself a coupon for 1$ off here, and just take the mornings easy!

Because with these little yummy quiches, you can still eat healthy, and run after your kids in the morning, just like I do!

breakfast on the go

breakfast on the go

 

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Disclosure: While this post was sponsored by Burnbrae Farms, all opinions remain entirely my own. 

Easy matcha brownies

easy and delicious, matcha brownies that are too good not to share!

I’m a huge fan of brownies, and I think there’s nothing better for warming up on the cold winter day, then indulging a little in a chocolaty and comforting brownie slice, accompanied by your favorite hot mug of tea. And recently I discovered matcha green tea, with its distinctive taste and amazing health benefits. So it’s only logical that I have decided to put these two flavors together!

And if you don’t know matcha tea yet, then all you need to know is that its a finely grounded powder of specially grown and processed tea, that is high in antioxidants, enhances calm, boosts memory and concentration and fortifies the immune system! Now, I think this is enough reasons to try it, am I right?

So, this is rather an adult type of cake, with its slightly bitter matcha taste. Though one of my daughters still loved it, and actually was fascinated by its green color! But other one of my daughters not so much .. So I guess it’s best to make it for your adult friends, and not necessary for your kid’s birthday party!

matcha brownies

matcha brownies, easy and so yummy!!

All you need:

– 1/2 cup canola oil
– 1 cup sugar
– 1 teaspoon vanilla essence
– 3 eggs ( separated yolks from whites)
– 2/3 cup flour
– 1 cup dark chocolate chips ( melted)

– matcha green tea

Beat up the egg whites in a mixer, and set aside.

In a standing mixer combine together sugar, oil, vanilla essence and egg yolks. Add melted chocolate and then add flour. Once it’s all well blended, add slowly egg whites.

Pour on a prepared baking sheet, and bake on 350F for around 20-25 minutes. Don’t over bake!

Let your brownie cool down completely, and then dust them with matcha green tea. Don’t use too much of it though, as it can be too bitter!

matcha brownies, so yummy and easy !

Enjoy with a big mug of hot tea and a couple of good friends!

Overnight maple chia oats

Overnight maple chia oats, simple and healthy breakfast, kids approved!

You know what I love about Mondays? The overnight maple oatmeal chia pudding waiting for me in the fridge! It’s my secret for those busy mornings when everyone slept a bit too long and nobody is in the good mood. And since it’s both a heathy and easy breakfast, as a super yummy one, I think it’s a win-win for everyone!

Now, you can keep it simple, or make it more fancy by adding some fresh ( or frozen) fruits and some granola for that extra crunch ( you can click here to see my home-made granola, that once crushed in pieces is really delicious with this maple chia oats! ) or you can use a bit of a store-bought one. I won’t judge you!

Also, my portion is big enough to feed two small kids and two adults two days in a row (since these maple chia oats are very fridge friendly, and can be kept on hand for up to four days!) I simply heat it in the microwave and serve.

Overnight maple chia oats

Overnight maple chia oats

What you’ll need:

2 cups of oats
1 cup chia seeds
2 table-spoon maple syrup

4 cups milk (can be almond!)

1 cup fruits ( mix berries, fresh or frozen, or apple and pear chunks)
1 cup granola

In a bowl, mix together chia and oatmeal. Take two medium mason jars and fill them with the chia-oatmeal mix. Add equal amount of milk and maple syrup. stir, and cover with fruits. Leave to refrigerate overnight. In the morning (after heating up) add a bit of granola for that extra crunch!

Overnight maple chia oats

And some days, if I have still some chia oatmeal left on the third day, I’d use it as a base for a fruit and oat smoothie!( Just add more fruits, a bit of milk or yogurt and blend together in a blender!)

I hope you’ll enjoy it as much as me and my family does!

Hearty healthy shakshuka

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

New Year calls for fresh starts. And while I don’t believe in drastic change, I think that a slight amelioration is just what we might all need. So for me, it’s getting back on track with my three healthy, feeling and all vegetarian dinners per week. Though between you and me, I hope to add one vegan dinner soon too, just don’t tell my kids and hubby!

So in the meantime, I came back to this all time favorite of my family, hearty shakshuka, aka eggs baked in a rich and fragrant tomato souse. And while this dish has many variations, mine is somehow inspired by a ratatouille texture, but spiced differently, and of course served with baked eggs.

What I love about this dish is that you can hide pretty much any veggie you want, and your kids might not notice! Also, its filling and warming while being healthy, perfect for that January weather!

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

What you’ll need:

– 1 can tomato souse
– 1 medium eggplant
– 1 small onion
– 4 garlic cloves
– 2 medium bell peppers
– 4-6 eggs
– 1 teaspoon freshly grounded cumin
– Sriracha souse (optional)
– salt&pepper
– fresh herbs to serve (basil, cilantro or parsley)

On a medium heat cook onions with eggplant(cut in to very small cubes) and bell peppers. After around 7 minutes add garlic, and then tomato souse. Add cumin,a pinch of salt and let it cook together until the eggplant and peppers are soft (add a drop or two of sriracha if you feel like making this dish a bit spicy). Now pour in eggs, one by one, and let them get cooked in the souse ( around 5 to 7 minutes) serve in bowls, with some fresh herbs like basil or cilantro and fresh Italian style bread.

hearty shakshuka, perfect filling vegetarian meal for cold weather!

You can also try making this hearty healthy shakshuka without the eggplant but with carrots instead! Or you can make a simpler breakfast version without any veggies, just the spiced tomato souse with baked eggs! I assure you, it’s all delicious!

Staying healthy this fall

stay healthy this fall

Every year, fall comes and so does the flu and cold. Every year it’s the same story of a very sick family and a mom who just can’t handle it anymore. Since my kids go to daycare three times a week, they do play with other kids, and then they get sick. They stay sick for a week, and then I get really sick. For at least three weeks or so. And we all know that when the mom get’s sick, then the home turns in to chaos, and nothing get’s done, right? So this year I decided that it’s about time that I’d try something different to actually stay healthy. Because I just can’t have the same fall as last year, and two years ago! I’m way to busy for that, and my kids really need me to be there for them!

That’s why I decided to try the ColdQ this fall. What I like about it, is that it’s all natural and herbal , and it’s an oral spray ( so it’s really easy to use on the go!). It’s made to attack the cold and flu virus at the very firs sings of symptoms and it’s also free of pesticides, heavy metals, preservatives, and is non-GMO ! So in my books, that’s a huge win!

And since its formula has antiviral and immune boosting properties, it actually can be used as a part of a fall routine in order to avoid getting sick all together! You just have to spray it at the back of the throat, right at where the germs and viruses are!

So I decided to keep one in my living room for now, to use it daily in the afternoon, and when I work. Since I’m a rather busy mom I tend to really forget about myself, so keeping ColdQ where I can see it is actually the only way for me to remember about it!

And I also have another ColdQ is in my bedroom, so I never forget about it in the evening. I really believe that prevention is the most important and effective way to stay healthy, so this fall that’s what I’m all about.

stay healthy this fall

stay healthy this fall

stay healthy this fall

There’s this proverb that I love : ” He who has health has hope, and who has hope has everything”. So this fall, I plan on having everything!

stay healthy this fall

stay healthy this fall

Disclosure: This article is brought to you by Cold Q. All opinions are my own and based on my own experience.

Roasted pepper and peanut squash soup

This roasted pepper and peanut squash soup is so easy to make, so healthy and so full of flavor! It's my new family favorite! #soup #healthy

I think that making soups is one of the best things about cooking in the fall. And squash soups are my absolute favorite! Honestly, this roasted pepper and peanut squash soup is my new busy week time saver!

Today I tried a new squash, the Delicata squash, called also the peanut squash. It’s sweeter then other squashes, and paired with roasted red peppers tastes amazing! And this is such a great recipe for one of those busy evenings! Because while the peppers are roasting, I cut the squash, and while the soup is simmering, I have time to take care of other things, like read to my daughters!

And while I like my soups hot and spicy, my kids prefer them just warm enough and mild. So with this soup I leave all the fixings on the table, so everyone can spice it as they wish! My kids pick a bit of cumin seeds and a bit of crumbled feta, while I add lots and lots of cumin, some grounded ginger and lot’s of Sriracha souse! And my hubby loves adding some fresh cilantro and bit of cream.

What you’ll need:

– 3 red bell peppers

– 1 carrot

– 1 medium peanut squash

– 1 litter of organic chicken broth

– olive oil

Fixings:

– cumin seeds

– Sriracha souse

– fresh cilantro

– cream

– crumbled feta

Cut the bell peppers in big slices, the carrot in a couple of pieces,add a drop of olive oil and let it roast on 400F for around 20-25 minutes. Meanwhile cut your squash in cubes. Put it in the pot with chicken broth, and cook until soft. Add roasted peppers and carrot, and mix it all together with a hand mixer. Let it simmer all together for a couple of minutes before serving.

roasted pepper and peanut squash soup

You can either add spices in a pot, or let everyone choose how they want it, sweet or spicy. here are my best tried and tested ways of adding more taste:

1. Add some cream and garlic croutons.

2. Add cumin seeds, cilantro and Sriracha.

3. Add some crumbled feta.

Or simply enjoy it as it is, sweet and comforting!

roasted pepper and peanut squash soup

Make sure to make a double batch and freeze half, as I’m sure you’ll love finding this roasted pepper and peanut squash soup, ready to serve on one of these busy weeknight evenings!

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