Granola Topper Smoothie Bowl

If you know me at all, you'll know that I'm obsessed with smoothie bowls! I whip up one of these bad boys every day for breakfast. Usually berry flavoured to get those antioxidants, but sometimes I do like to switch up the flavours. The key is to always use frozen bananas; that's where you get the texture from! Sometimes I add either mango, strawberries, or even spinach! And if my sweet tooth has taken over, I'll throw in a second banana and add cocoa powder or chocolate protein powder for a chocolate nut butter bowl like I've done today! The possibilities are endless!

Prep Time: 5min  Total Time:  5min Servings: 1 Bowl


  • 2 Frozen Bananas 
  • 1 Cup Frozen Berries
  • 1 Scoop Chocolate Protein Powder (Substitute with regular protein powder & 2 tablespoons cocoa powder)
  • 3/4 Cup Almond Milk
  • 1/4 Cup Granola (I used Central Roast)
  • 1 Tablespoon Coconut
  • 1 Tablespoon Almond Butter


Step 1: Blend bananas, protein powder, and almond milk until smooth. Add ice cubes and blend until smooth. Pour into a bowl.

Step 2: Top bowl with granola, coconut, and almond butter (and any other desired toppers).

Frozen Granola Dessert Bars

Prep Time: 10min  Freezing Time: 60min  Total Time:  1Hr 10min Servings: 16 Squares


  • 1 Cup Pitted Dates
  • 1 Cup Soaked Cashews (minimum 1-2 hours)
  • 1 Cup Granola (I use Central Roast)
  • 5 Peeled, Chopped, & Frozen Bananas
  • 1 Cup Frozen Blueberries


Step 1: In a food processor, blend dates and cashews until a ball-like clump forms. Place mixture into a large bowl and add granola. Mix with hands until fully blended. Place in a pan, and press down evenly with a wooden spoon. 

Step 2: Blend bananas in a food processor until creamy. Remove approximately 2/3 of the blended banana, and transfer into your pan as the second layer of your bars. 

Step 3: Add frozen blueberries to the leftover banana in your food processor, and blend until smooth. Empty into pan as the third layer of your bars. 

Step 4: Cover with plastic wrap (optional) and place in freezer for a minimum of 1 hour to freeze. 

Grapefruit Granola Parfait

This combo is MADNESS! I remember eating grapefruit as a child but I'll admit, it's been a while! But after this parfait recipe... I'm back on the citrus train! This combination of yogurt, granola, and grapefruit is absolutely perfect; flavour, texture, nutrition - all good things! The dairy free yogurt offers necessary bacterium; granola for protein, iron, and fibre; and grapefruit for vitamin C, fibre, and weight loss promotion!  


Prep Time:   5 min  Cooking Time:  4 min  Total Time:  ~10 min Servings: 2 Parfaits


  • 1 Tablespoon Coconut Oil
  • 1 Grapefruit (Peeled and Sliced)
  • 1 Cup Granola (I use Central Roast)
  • 1 Cup Dairy Free Yogurt
  • 2 Tablespoons Agave Nectar
  • 1 Teaspoon Shredded Coconut 


Step 1:  In a small mason jar or glass, layer granola, yogurt, and grapefruit 3 times.

Step 2. Top parfait with agave nectar and coconut. Enjoy right away or leave in the fridge for 1 hour to soften the granola!

Good Morning Carrot Quinoa Cups

Shout out to Village Harvest for partnering up with Myfitlittlefoodie, for an amazingly delicious giveaway! Head over to Instagram and find @myfitlittlefoodie for all the details! The winner will receive 5 village harvest grain packs, along with a tote bag for environmentally friendly grocery shopping! But let's be real, if you try the carrot quinoa breakfast recipe below, you're already a winner. Giveaway ends February 25th!

Prep Time: 5 min  Cooking Time: 15 min  Total Time:  20 min Servings: 4


  • 1 Cup Regular Quinoa  
  • 2.5 Cups Unsweetened Almond Milk
  • 1 Cup Grated Carrot
  • 1 Teaspoon Grated Nutmeg (I grate this stuff fresh into the pot and I swear it makes a difference!)
  • 1/2 Teaspoon Cinnamon 
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Coconut Oil
  • 1/2 Cup Crushed Walnuts
  • 3 Tablespoons Maple Syrup
  • 4 Tablespoons Applesauce


Step 1: In a large pot, add quinoa, almond milk, and carrots. Leave on medium - high heat under mixture starts to bubble. Cover and let sit on medium heat for 5 minutes. 

Step 2: Add nutmeg, cinnamon, and salt to pot, and let sit on medium heat for another 5 minutes covered. 

Step 3: In a small sauce pan, melt coconut oil and add walnuts and a pinch of salt. Let toast on medium heat for 5 minutes. 

Step 4: Add maple syrup and applesauce to pot and stir. Let sit for 5 minutes covered. Uncover and stir. Scoop mixture into cups and top with toasted walnuts.

Savoury Vegan Chickpea Omelette

My first time trying a chickpea omelette was in Guelph at this cute little cafe near the downtown area, and it was DELICIOUS! So tasty that I just had to ask the chef about her recipe. It escapes me now, but I was more interested in the HOW, because my eager but unknowing brain thought - "gee, how do you make an omelette out of blending chickpeas?" Silly rabbit... 

After playing around with different spices and ingredients, I found the perfect base! Then of course, you can fill your omelette with pretty much anything that suits your taste buds! One of my personal favourites is adding cashew cheese (recipe here)! 

Prep Time: 5 min  Cook Time: 10 min  Total Time:  15 min Servings: 2 Omelettes


  • Mixed Vegetables (I used onion, spinach, mixed peppers, cherry tomatoes, and minced garlic)
  • Coconut Oil
  • 1 1/2 Cup Chickpea Flour
  • 1/2 Cup Nutritional Yeast 
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Paprika 
  • 1 Teaspoon Baking Powder
  • 1 Cup Almond Milk
  • 2 Tablespoons Apple Cider Vinegar 


Step 1: Heat coconut oil in a sauce pan, and sautee vegetables of your choice. Remove from pan.

Step 2: In a large mixing bowl, add flour, nutritional yeast, salt, pepper, garlic powder, basil, paprika, and baking powder, and mix. 

Step 3: Add milk and apple cider vinegar, and whisk until smooth (You should finish with a pancake batter-like consistency). 

Step 4: Grease pan with coconut oil, and set to medium heat. Fill pan with half the batter and spread like a pancake. Let cook until bubbles form on surface, and omelette becomes easy to flip. 

Step 5: Flip omelette, and cover half with cooked veggies. Fold omelette in half, and serve!

Sweet Potato Tofu Scramble


  Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min       Servings: 2-3

Note: Majority of prep can be done while potatoes bake, bringing your total time down to ~ 30 minutes!


  • 2 Sweet Potatoes
  • 4 Tablespoons Oil 
  • Potato Seasoning:
    • 1/2 Teaspoon Paprika
    • 1/2 Teaspoon Chili Powder
    • 1/2 Teaspoon Cayenne 
    • 1/2 Teaspoon Salt & Pepper
    • 1 Small Onion
    • 1 Red Pepper
    • 1 Yellow Pepper
    • 1 Green Pepper
    • 3 Cloves Garlic Minced
    • Salt & Pepper (to taste)
    • 1 Cup Cremini Mushrooms
    • 1 Head of Broccoli
    • 1 Block Firm Tofu
    • Tofu Seasoning:
      • 1 Teaspoon Paprika
      • 1 Teaspoon Cayenne
      • 1 T chili powder
      • 1/2 Teaspoon Salt
      • 1/2 Teaspoon Pepper
      • 2 Tablespoons Hot Sauce
      • 1/2 Cup Milk
      • 1/2 Cup Nutritional Yeast 
      • 1/2 Teaspoon Basil
      • 1/2 Teaspoon Paprika 
      • 1/4 Teaspoon salt 

What You Will Need: 

  • Baking sheet
  • Sautee Pan
  • Large Bowl
  • Small Pot

Step 1: Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with 2 tablespoons of oil, and sprinkle with potato seasoning. Bake for 20 minutes.


Step 2: Heat 2 tablespoons of oil in a pan on medium heat. Julienne onions, and peppers, and toss into your pan with garlic. Sprinkle with salt and pepper, and let cook until onions become translucent.


Step 3: Chop broccoli into small florets, and add mushrooms and broccoli to pan. Cover and let cook for 3 minutes on medium heat.


Step 4: Remove contents of pan and empty into a large mixing bowl. Crumble block of tofu into your sautee pan and let cook on medium heat for ~ 5 minutes. Oil isn't needed to cook tofu, because we are trying to dry out some of the moisture in the tofu.


Step 5: Evenly coat tofu with tofu seasoning, and combine with cooked vegetables.


Step 6: In a small pot, heat milk on medium - high heat. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken for a few minutes, then combine your potatoes with your tofu & vegetable mix. Top with cheese sauce, and garnish with cilantro (optional).


Healthy Fruit & Nut Granola Topper


Making your own granola might just be you and your pantry's saving grace! I always keep my homemade granola on hand, because it's extremely easy to make, much healthier than some of the sugar filled store bought brands, and it gives me lots of options in the kitchen. I love to use fresh granola to top off smoothie bowls, eat as cereal, or I even bring it out with me as an on the go snack! Mind you, that last one applies to walking in and out of the kitchen too... The best part about this recipe is that you can make it your own! Have some walnuts or pecans leftover from another recipe? Toss them in as well! Not a fan of cranberries? Substitute chopped dried cherries!

Prep Time: ~ 5 min             Cook Time: ~ 35-40 min             Total Time: ~ 40-45 min



  • 2 Ripe Bananas
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Brown Sugar
  • 2 Cups Oats
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Cranberries
  • 1/8 Cup Chia Seeds
  • 1/2 Cup Unsweetened Shredded Coconut 
  • 1/2 Cup Chopped Dark Chocolate
  • 1 Teaspoon Fresh Grated Nutmeg


Step 1: Preheat oven to 350°F. In a large mixing bowl, mash bananas, and combine maple syrup and brown sugar. If you prefer, substitute agave syrup for maple syrup. However, I find that maple syrup adds a little extra in the flavour department.

Step 2: Mix in all other ingredients and stir until contents are combined evenly. Feel free to substitute different nuts, seeds, hemp hearts, dried fruit, etc to make your granola your own creation. Just be aware of your measurements so that the consistency remains similar.

Step 3: Spread contents onto a baking sheet and bake for 20 minutes. Move granola around, breaking up any clusters, and bake for another 15-20 minutes.

Step 4: Store and enjoy! Or enjoy then store, and enjoy again!