Dr. Laura’s Microwave Cake

Start your day right.  It takes only 5 minutes to whip up this dairy free, gluten free breakfast cake. It is a good source of fibre and protein and has no added sugar.

 Microwave Mug Cake

In a large mug or small dish, with a fork, combine the following :

1/2c egg whites or 2 eggs

1 small ripe mashed banana

1 tbsp olive, avocado or coconut oil

1/4c ground flax seed

1-2 Tbsp c chia seed OR Quinoa OR unsweetened Cocoa powder

1/8 tsp baking soda

Microwave for about 3min (depends on the strength of your microwave). It is done if the centre bounces back when you touch it. If it is not bouncy in the middle, put it back in for 30 more seconds and test.

For more Paleo mug cake recipes here.

From the kitchen of Dr. Laura M. Brown, ND.



Dr. Laura’s Gingerbread Protein Balls

Love gingerbread? Pack a nutritional punch into this high protein, healthy fat holiday snack!
Having holiday treats doesn’t always have to mean eating poorly. One-two of these gingerbread balls will pack a punch of protein, iron, calcium, fibre, healthy fats and anti-inflammatory spices.


1/2c Designs for Health Vanilla Pea Protein (available at the clinic)
1Tbsp ground cinnamon
1Tbsp ground ginger
1/8 tsp ground Himalayan Pink sea salt
1/3c coconut butter
1/3c molasses
1/2c shredded unsweetened coconut + 1/4 cup for rolling balls in later
Mix thoroughly. If need more ginger or cinnamon – add to your taste
Roll into little balls
Roll into the extra coconut
Store in fridge. (they will firm up when cold)
Front the heart and kitchen of Dr. Laura M. Brown, ND.

Best Waffles Ever

Kale and collard greens, teff and eggs pack a punch of nutrition to start your day.

With all the rainy weather this summer, there is an upside – lots of dark leafy greens. My son is doing his masters in agriculture at Guelph and his hobby garden in our back yard is my paradise.

Dino (laminate) kale, red kale and curly kale, swiss chard and beet greens deck my plate at least three times a day, in some way.

This morning I though maybe I’d steam some greens and have them with my eggs, but I also really feel like have a warm waffle with a little maple syrup. Ideas merged and here is the recipe. It actually tastes pretty good (!), even if the waffles do look green.


Vitamix or blender – blend the following on high for about 2 minutes:

1c almond milk

3 eggs

1 c avocado oil

2c kale/collards/beet greens

In a medium mixing bowl combine well the dry ingredients:

1 cup teff grain

1/2c arrowroot flour

1c quinoa flour

1 tsp xanthum gum

1tsp baking soda

Pour wet with dry and stir well. Heat up waffle grill and oil it up (I used olive oil).

Pour some batter on and bake until waffles are crispy and slight brown on the outside.

Eat right away with a little maple syrup, or some fresh berries.

Sometimes I will mix a cup of thawed frozen blueberries  with 1tbsp or two of chia seeds and a 1/2c hot water and stir. Let it sit for a few minutes to gel up and it makes a lovely sugar free topping.

Store extra waffles in glass container in fridge or freezer for easy toaster warm up on another morning.

Teff is high in iron and calcium, dark leafy greens have iron, calcium and a ton of phytonutrients, almond milk has added calcium, eggs have B12 and protein (as does the quinoa flour).

From the heart and kitchen of Dr. Laura M, Brown, ND.


Skip the bread… go for the greens

Image result for tuna collard wraps

Tuna collard wraps and thai dip

With all the great farmers markets around, why not stock up on the fresh greens and pack them into a wrap?

Easy to make and tastes great.


Half ripe avocado mashed

1 Tbsp Olive oil

Juice from one lime



Then mix well

Add tuna white flaked in water drained can

1/4c hemp seeds


Collards wash leave wet remove spines put in microwave about a min cover and let steam for 30s

Grated cabbage and carrot

Thin slices cucumber

Fill and wrap



Blend together with a fork:

3Tbsp Almond butter

1Tbsp Sesame oil and

1Tbsp Sesame seeds

1Tbsp Apple cider vinegar

1tsp Grated ginger

by Dr. Laura Brown