Campfire Breakfast Cookies

These Campfire Breakfast Cookies are a fast favourite when you’re out in the woods. They can easily be made at home using a traditional oven but also over a campfire for a quick breakfast or trail snack!

Minimal and versatile ingredients, feel free to use the banana mixture and oats as a base, and add in all of your favourite things. There isn’t much off limits here. Other add-ins include: fresh or frozen berries or fruit, marshmallows, chocolate, coconut shreds and m&ms just to name a few.

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Campfire Breakfast Cookies

Prep Time 10 minutes

Ingredients

  • 1 Ripe Banana
  • 1 tsp Cinnamon
  • 1 tbsp Ground Flax
  • 1 cup Large Flake Oats *any oats should work
  • ¼ cup Chopped Walnuts *any chopped nuts of choice will work
  • ¼ cup Cranberries/Raisins
  • ¼ cup Pumpkin Seeds *any seeds of choice will also work
  • 2 tbsp Nut Butter

Instructions

  • Prepare a baking sheet or pan that you would like to use to cook your cookies.
  • In a bowl, mash the ripe banana. Add cinnamon and ground flax and stir until well combined.
  • Add in your oats, and stir until combined and evenly coated with the banana mixture.
  • Finally, add your remaining ingredients and mix together until everything is evenly mixed. Feel free to add more nut butter. These cookies are very forgiving in that you can add more or less of what you prefer.
  • Divide mixture into 4 even balls, and flatten them out slightly on the baking sheet.
  • Bake in the oven for about 12-15 minutes, Or cook over campfire covered in foil for about 15-20 minutes, while checking not to burn the bottoms.
  • Enjoy!

Notes

Other add-ins you may like to use: shredded coconut, chocolate chips, mixed chopped nuts, chopped dates, really anything you desire can be added to your mixture!
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One Bowl Vegan Banana Bread

#HappyNationalBananaBreadDay

Over the years, I’ve tweaked this recipe to make is as simple as possible, and to also fit my dietary needs.

It’s simple, it’s easy, and its all in ONE BOWL! I don’t like making too much of a mess when I bake, and less dishes = a win in my books!

I like to use a fork to hand mix all of the ingredients together, it’s definitely an arm workout, but it allows for not over mixing the batter.

I hope you enjoy this recipe, and make sure to tag me on instagram @b.adventurefit when you make any of my recipes!

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One Bowl Banana Bread

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 4 Ripe Bananas Mashed
  • ¼ cup Coconut Oil Melted
  • cup Coconut Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • cup Spelt Flour *Can sub with 1:1 GF flour

Instructions

  • Preheat oven to 350°
  • Prepare a loaf pan, lined with parchment paper for easy removal.
  • Mash Bananas in a bowl using a fork. Add coconut sugar and melted coconut oil. Using the fork, mix well.
  • Add baking powder and baking soda. Mix well.
  • Finally add the flour, and mix well until all flour is no longer visible.
  • Pour batter into prepared baking pan. Bake for 55 minutes at 350°
  • Once baked, allow to cool in pan, and then remove and cool on a plate or rack. Enjoy!
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Easy Healthy Almond Crust Pizza

One of my TOP 10 favourite recipes is this almond crust pizza. This crust can also be used as a toast alternative, and as shown below, I’ve also used it for avocado toast! It’s delicious, super easy, Gluten Free, Vegan and only one bowl.

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Almond Crust Pizza

Cuisine Gluten free, paleo, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • ½ cup almond flour
  • 6 tbsp arrowroot starch/flour
  • ¼ cup ground flax seed
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp himalayan pink salt
  • 3 tbsp water
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 425°F and line a baking pan with parchment paper.
  • In a large bowl, combine all of the dry ingredients (almond flour, arrowroot flour, baking powder, garlic powder, oregano, basil and salt). Whisk all ingredients together to combine and break up any clumps.
  • Stir in olive oil and water, until the dough sticks together. It will have a density similar to cookie dough.
  • Transfer dough to your prepared baking pan, and either using a rolling pin or your hands, spread the dough out to about ¼ inch thickness.
    I've done both circles and rectangular shaped crusts, depending what I was using it for.
  • Bake at 425°F for 10 minutes.
  • When your crust is done baking, add your favourite toppings (pizza sauce, cheese, etc.) and return the pizza to the oven and bake for an additional 8 minutes or until the crust is golden brown and the cheese is melted.
    *If you are using this as a bread or toast alternative, leave the plain crust in the oven for about 15 minutes, remove and let cool.
  • Once the pizza is done, allow to slightly cool before cutting.
    *Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Creamy Vegan Mushroom Alfredo

Happy #NationalFettucineAlfredoDay !

Fettucine Alfredo is by far my FAVOURITE! But, being dairy free complicates that a bit. Yes, there are other alternatives, but nothing is quite the same as the real deal.

This may not be traditional, but it has all of my favourite ingredients, and it’s super delicious, easy and healthy!

It’s much lighter then traditional fettuccine when using rice noodles, but if you’d like to use regular pasta, that works as well!

Remember to tag @b.adventurefit on instagram if you make any of our recipes! I love to see them!

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Creamy Vegan Mushroom Alfredo

Easy Vegan Alfredo sauce. It's Healthy and its Mike Approved!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 pack rice noodles 454g pack.
  • 4 tbsp olive oil
  • 500 grams sliced mushrooms
  • 1 small onion diced
  • 3 large garlic cloves chopped small
  • ½ tsp himalayan pink salt
  • 1 tsp thyme
  • 2 tbsp spelt flour (or flour of choice) *GF Option: Use Gluten Free flour
  • 1 can coconut milk
  • 2 cups fresh or frozen spinach *Approx 2 handfuls

Instructions

  • Slice and dice mushrooms, onion and garlic to prepare.
  • Bring a pot of water to a boil. Add ¼ tsp salt if you desire.
  • Add olive oil to a large deep pan and bring to medium heat. Cook mushrooms until soft, approx. 10 minutes.
  • Add garlic, onions, thyme and salt to the pan.
    Cook until onions have softened.
  • Add flour to pan, and stir to coat entire mushroom/onion mixture.
    Allow to cook for approx 2 more minutes medium-low heat.
  • On low heat, add coconut milk and stir. Reduce to a simmer after about 3-4 minutes. Add spinach and cover with the lid. Allow to simmer for 7-10 minutes, allowing the spinach to wilt and the sauce to thicken. Remember to stir every few minutes. Keep the sauce on very low heat.
  • Cook the rice noodles according to package. Once cooked, scoop noodles out and into the sauce pan. If the sauce is too thick, add 1 tablespoon at a time of the reserved noodle water.
    Mix to combine and serve!

Notes

*If you find the sauce tastes too much like coconut, add 1 tsp at a time of fresh squeezed lemon juice, taste and adjust as needed. 
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Shakeo-Bowl

This recipe is is easy, delicious and filling.

My most requested recipe was this superfood bowl! Using Shakeology – my superfood shake – I wanted to change up how I was making the shake for my post-workout meal.

Simply blend all of your ingredients to make a thick shake, and top with all of your favourite toppings!

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Shakeo-Bowl

Shakeology Smoothie Bowl
Prep Time 5 minutes

Ingredients

  • 1/2 cup Almond Milk (or milk of choice)
  • 3/4 cup Frozen Fruit
  • 1 scoop Vanilla Shakeology
  • 2 tbsp Granola
  • Fresh Fruit to top bowl
  • Other toppings of your choice

Instructions

  • Blend frozen fruit, milk and shakeology in a blender until smooth.
  • Pour mixture into a bowl and top with granola and other toppings of your choice, as well as some fresh fruit.
    So simple and so good!
    Enjoy!
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Coffee Energy Bites

This recipe is super simple and delicious. Great for every coffee lover!

I had previously posted this recipe on #internationalcoffeeday , but decided it deserved a permanent home on the website.

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Coffee Energy Balls

Prep Time 25 minutes
Chilling Time 15 minutes
Total Time 40 minutes

Equipment

  • Food Processor

Ingredients

  • 20 small dates *deglet dates were used for this recipe. If using medjool dates, use approx. 8 large ones.
  • 1/2 cup fresh brewed strong coffee or espresso
  • 1 cup raw almonds
  • 1/4 cup cocoa powder
  • 1 tbsp chia seeds
  • pinch salt

Instructions

  • Soak dates in brewed coffee for 15 minutes.
  • While dates are soaking, chop almonds in a food processor until pieces are all broken up. Set chopped almonds aside and prepare remaining ingredients.
  • Drain dates and set the remaining coffee aside. Do not throw out the coffee.
  • Blend dates in the food processor adding 1 tbsp of coffee at a time, blending between tablespoons, until you have a caramel consistency.
  • Once you have reached your desired consistency, add the remaining ingredients and pulse until blended together.
  • Using a spoon, scoop out the dough and roll into balls. Once all of the dough has been rolled into balls, set in the refrigerator for 15 minutes. 
  • Protein balls can be stored in a container for up to a week in the refrigerator.

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My Favourite Healthier Chocolate

This recipe is a staple and a favourite in my house!

It’s great to curb that chocolate craving, without feeling all of the sugar and the guilt.

I keep mine in the freezer and whenever I have a tiny inkling for a bit of chocolate, I break off a small square of my bar and enjoy!

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My Favourite Healthier Chocolate

3 Ingredient Vegan Chocolate
Prep Time 5 minutes
Total Time 30 minutes
Author Bianca Compagnoni

Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup cacao powder
  • 1/3 cup maple syrup

Filling and Topping options

  • natural nut butter
  • nuts
  • shredded coconut
  • cranberries
  • marshmallows
  • pumpkin seeds

Instructions

  • Prepare molds you will use to make the chocolate.
  • Melt 1/2 cup of coconut oil, either on the stove or in the microwave using a microwave safe bowl.
  • Once melted, let stand 2 minutes.
  • Add in the cacao powder and whisk together until completely combined.
  • Once combined, add maple syrup and continue to whisk together until everything is completely mixed.
  • If adding any extracts – add here.
  • Next, pour chocolate into prepared molds.
  • Pop the molds into either your freezer or your fridge to help them set.
    *Chocolate must stay in the fridge when not eating as it will melt in warmer temperatures and not set.
  • Let them set for a minimum of 20 minutes.

Notes

You can make nut butter cups, or chocolate bars. You can top it with cookies, dates or any other topping you might enjoy. This chocolate is so easy to make and isn’t bad for you either!
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Easy Peasy Energy Bites

This recipe is one of my favourites. Mainly because it’s fast, simple and can be put together in a few minutes or prepped and stored for the week for a quick way to curb your cravings. 

Its packed with energy boosting nutrients, healthy fats, and also tastes similar to a snickers, only healthier!

These snacks are so versatile and you can always change them up depending on your mood! 

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Easy Peasy Energy Bites

Prep Time 5 minutes
Cook Time 0 minutes

Ingredients

  • Dates
  • Almond Butter ( or favourite nut butter)
  • Crushed Pecans or (favourite nut)
  • Chocolate chips (optional)

Instructions

  • Cut dates open lengthwise. The ones I buy come pre-cut, but need a little help separating them. Make sure not to cut all the way through, picture an open hotdog bun.
  • Scoop a small amount of nut butter into each date, just enough to fill it.
  • Add your choice of crushed nuts on top.
  • Top with chocolate chips or drizzle melted chocolate over them. (Can be stored in the refrigerator for up to 5 days) 

Notes

 
Try adding different toppings to the dates, or dip the entire date in chocolate and top with crushed nuts and/or course pink salt.
These snacks are so versatile and you can always change them up depending on your mood! 
 
 
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