I hope everyone had a fantastic St. Patty’s day weekend! I went to visit my gramma, affectionately called G-Ma and my uncle Shadoe and auntie Darlene on Saturday back in Port Colborne. I was only there for a few hours but it was so nice to see everyone and catch up. I left right after my 10am boot camp class and made sure I had fuel for the road which for me included my homemade flax seed crackers and a grande skinny latte.

It’s been a while since I’ve seen my gramma so I was happy to be the first to arrive so I could chat and catch up with her. My gramma is a certified bad ass. She’s funny and witty without even knowing it and is always down for excitment.










On the left is her on my cousins motorcycle a couple weeks ago and above is her in Montreal where we made her pose for the amazing picture. She is definitely not your average gramma

The visit was so nice but the drive home was awful. It was so foggy out on the highway that at a couple points I wasn’t sure if I would have to pull off and wait for it to clear. Luckily once I hit Brampton it seemed to dissipate and then it was smooth sailing back home to London.

In more recent news it seems as though I have caught whatever bug it is that’s going around right now. I had to cancel last night’s and this mornings boot camp class so that I could try and fight this thing off. My head still hurts and I’m all stuffed up but I have my fingers crossed that I’ll be better in no time.

In the meantime I thought I would share this pretty awesome recipe with you ladies that I stumbled upon for flax seed bread. The recipe is really easy to throw together and the end product is a dense, chewy, bread that is loaded with fiber and omega-3’s! I’d love to take credit for this recipe but I actually found it here. Nutrition stats can be found at the bottom of the page.


  • 1 cup ground flax seed (I just buy it whole then use my coffee grinder)
  • 1/2 tbsp of baking powder
  • 2 omega-3 eggs
  • 1 egg white (2 tbsp if you buy it in the cartons like I do)
  • 2 tbsp oil (I used coconut)
  • 1/4 cup of water
  • Dash of salt
  • 1 packet of sweetener (you can omit this but I like it)
  • Any additional seasonings – rosemary, chives, onion powder, sun-dried tomatoes

Making It:

  •  Preheat oven to 350°
  •  Mix all dry ingredients together
  • Add in the wet ingredients 
  • Mix well and pour it either onto a sheet pan covered in parchment paper or a silicone mat or into a jumbo sized muffipan like I did
    • If you’re putting it onto a pan make sure to spread the mixture out evenly to about 1/2 inch so the middle cooks at the same time as the edges
  • Bake for 20 minutes or so for the sheet pan or 15-18 minutes for the muffins. They are done when you can touch the middle and it bounces back
  • Allow to cool

The mixture baked on the sheet pan can be cut up into rectangles and used as sandwich bread. I prefer to make mine in the muffin pan because I feel like I can portion them out better this way. The recipe makes 6 of the jumbo muffins which I then cut in half and use as english muffins with my breakfast or for a delicious PB & J after a workout.

These flax muffins may seem tiny but they are so filling and are sure to hit the spot when you’re craving something filling and substantial.
Tomorrow I’ll post the recipe for the flax crackers I’ve been making lately so stay tuned.
  6 Servings

Amount Per Serving

  Calories222.2  Total Fat16.9 g     Saturated Fat5.4 g     Polyunsaturated Fat7.6 g     Monounsaturated Fat3.1 g  Cholesterol61.7 mg  Sodium43.6 mg  Potassium258.5 mg  Total Carbohydrate11.0 g     Dietary Fiber8.9 g     Sugars0.0 g  Protein8.8 g


Bad Ass G-Ma & Flax Seed Bread
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