Overnight Oats: Carrot Cake

Last night I made my first batch of overnight oats- carrot cake edition!


1/2 cup      steel cut oats
3/4 cup      almond milk
5                  sliced almonds
1 cup          chopped carrots
1 tbsp          chia seeds
1/2 tbsp      maple syrup
1 tsp            cinnamon
1 tsp            vanilla



  1. Combine all ingredients in a container that can be sealed and stir well.
  2. Refrigerate overnight.
  3. Enjoy hot or cold!


It doesn’t look the most appealing but once you try it, I promise you won’t be disappointed. I preferred mine warm because the flavours infused a little more! Have you made overnight oats before?

– K


Sprouted Buckwheat Loaf: Carrot and Zucchini

This past weekend I tried Santo’s mom’s chocolate zucchini bread and just HAD to get the recipe! Last week, my doctor informed me that I’m minorly lactose intolerant (whatever that means….) which made me super upset because cheese. BUT this loaf is completely dairy free and absolutely delicious! After posting a photo of the loaf on my Instagram earlier today, I said I would share the recipe and this is it!
2 loaves
3                       eggs
1 cup               oil
1 3/4 cups      sugar
2 tsp               vanilla
1 cup               carrots, peeled and grated
1 cup               zucchini, grated
3 cups             sprouted buckwheat flour
2 tsp               cinnamon
1 tsp                baking soda
1 tsp                salt
1/4 tsp            baking powder
1 1/2 tsp         ground ginger
  1. In the bowl of a stand mixer, beat eggs, oil, sugar and vanilla until creamy.
  2. Place grated carrots and zucchini in a clean dishtowel and squeeze out excess liquid. Stir into wet ingredients.
  3. In a separate medium bowl, stir together flour, cinnamon, baking soda, salt, baking powder and ginger. Add dry ingredients to wet ingredients, stirring until just moistened.
  4. Spread evenly into two greased loaf pans. Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean. Cool completely.
  5. Enjoy!



I plan on making variations of the loaf in the future, making substitutions to see what works and what doesn’t! (ie. coconut sugar instead of white sugar) Having my knee injury has given me an opportunity to experiment more with food and that makes me super happy because I LOVE cooking and I also love to bake!

If you decide to make this recipe, and I highly encourage you to, please share a photo of your creation! Get creative with it and let your mind run wild!

(Bread always looks good, no matter the angle!!!)

– K


Oatmeal Bowl: Banana Nut

One recipe I love making when I’m ever in a rut is an oatmeal bowl! The best thing about this is that you can customize it to fill your interests. I’m a big sucker for bananas and peanut butter so this is my favourite!


I used to eat two cups of oatmeal before I started my fitness journey and now I can barely eat one. This is the perfect snack for those cold winter days when you’re laying around the house or if you are just looking for a new breakfast meal!

Here’s what I have included in my bowl:

  • 1 cup dry oats
  • 1/2 cup of unsweetened almond milk
  • 1 banana
  • 1 tbsp of peanut butter
  • 1 tsp of chia seeds
  • 1 tsp brown sugar

Instructions: Simply heat the oats and milk up in the microwave and add toppings as you wish!

Here is an image of another bowl I’ve made (can’t forget the bananas!)


UPDATE: I’ve learned that I LOVE almond butter way more than I love peanut butter.

What kind of oatmeal bowls have you made?

– K