Hearty Omega-3 Granola

Makes 6.5 servings.

Each serving (2/3 cup) contains 3.5 ml (1675 mg) Omega 3s from flaxseed oil.

   2 cups rolled oats
   ½ cup pumpkin seeds
   ½ cut chopped hazelnuts (can also use almonds, walnuts, pecans)
   ¼ cup chia seeds
   ¼ cup grapeseed oil
   ¼ cup maple syrup
   2 tbsp LeanLife flaxseed oil
   1/4 cup sunflower seeds
   1/4 cup organic raisins

Preheat oven to 350°

  1. Add all dry ingredients to a bowl.
  2. Mix grapeseed oil and maple syrup together, then add to dry ingredients mixing until well coated.
  3. Spread out in a single layer in a baking dish.
  4. Bake at 350° for 20 minutes or until golden brown, stirring occasionally.
  5. Remove from oven and let cool for 10 minutes, then add LeanLife flaxseed oil and mix well.
  6. Allow to completely cool, then add sunflower seeds and raisins.
  7. Enjoy!

~ submitted by Heather S.

Loaded Matcha Latte

   125 mL hot water
   250 mL plant-based milk (almond/oat) works best
   2 tsp matcha powder
   1 tbsp LeanLife flaxseed oil
   ½ tbsp coconut oil
   ¼ tsp vanilla extract, if preferred
   (optional) sweetener, to taste

Place all ingredients into blender until fully combined and frothy to your preference.

Open lid with caution, as heat can build up within the blender causing a small explosion of green; advised to use a towel when opening and release some air from the lid prior to opening.

~ submitted by Chanel H.

Vegan Gluten-free Chocolate Chip Cookies

Makes 27-32 cookies.

   2 cups gluten-free flour blend
   1 tsp baking soda
   ½ tsp salt
   ½ cup white sugar or white sugar alternative like Monk Fruit
   ½ cup coconut sugar or brown sugar
   2/3 cup dairy-free chocolate chips
   ¼ cup dairy-free milk of choice plus more if dough appears dry
   ¼ cup Lean Life flaxseed oil
   ½ tsp pure vanilla extract

Preheat oven to 350°

  1. Combine all dry ingredients in a bowl.
  2. Stir in wet ingredients to form a dough, stir well. If dough still appears dry after a thorough stir, add more dairy-free milk until cookie-dough texture is achieved.
  3. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.
  4. When dough is chilled, preheat oven to 325 F.
  5. Form dough balls, and place on a parchment paper lined baking tray(s), leaving enough room between cookies for them to spread.
  6. Bake 11-13 minutes on the center rack. They will look underdone when you take them out.
  7. If the cookies don't spread enough, just press down with a spoon immediately after baking.
  8. Let the cookies cool on the baking tray or 10 minutes, during which time they will firm up

~ submitted by Jesse S.

Vegan Ice cream

   2 cups of Coconut milk
   1 cup of Almond milk
   ½ cup brown sugar
   1 cup cashews
   1 tsp vanilla extract
   Pinch of salt
   ¼ cup of Flax seed oil


  1. Soak cashews overnight and blend soaked cashews with 1 cup of water.
  2. Add the Coconut milk, Almond milk, cashew cream, brown sugar and salt to a saucepan.
  3. Bring the mixture to a simmer over medium heat, whisking to dissolve the sugar. Let boil for 1 minute. Turn off the heat.
  4. Pour the mixture into mixing bowl. Whisk in the vanilla extract and Flaxseed oil and allow to cool.
  5. Add the mixture to the blender and blend it for 2 minutes.
  6. Transfer the contents to freezer-safe container and allow it to harden in the freezer until it reaches your desired consistency.

~ submitted by Dhivya K.

Granola Bars

   2 cups of rolled oats
   ¾ cup of dried fruits and nuts
   Pinch of salt
   ½ cup honey
   2 tbsp flax seed oil

Preheat oven to 350°

  1. Combine all dry ingredients in a bowl.
  2. Preheat oven to 325°F. Line a baking pan with foil and coat with oil.
  3. Roast 2 cups of rolled oats until fragrant, stirring occasionally. Let cool.
  4. Transfer oats to a bowl and add dried fruits and nuts and salt. Mix it together
  5. In a bowl, whisk honey and flaxseed oil. Add the wet ingredients to oats mix.
  6. Transfer the contents to baking pan. Using wet hands/spatula, press into even layer.
  7. Bake 15 to 18 minutes. Cool the pan until it reaches room temperature. Transfer to cutting board and cut into 16 bars. Store in airtight container.

~ submitted by Dhivya K.

Baked Blueberry Donuts

   1 1/4 cups all purpose flour
   1 teaspoon baking powder
   1/2 teaspoon baking powder
   1/4 cup sugar
   1 egg
   1/2 cup milk
   1 teaspoon vanilla extract
   2 tablespoons flaxseed oil
   1/2-1 cup blueberries
  *optional donut glaze*
     2 cups powder sugar
     1/4 cup water
     1/2 teaspoon vanilla extract

Preheat oven to 350°

  1. In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and flaxseed oil. Coat blueberries in a light layer of flower to prevent them from sinking, then combine and fold into the batter.
  2. Using a piping bag (or ziplock bag with the corner cut off), fill a greased donut pan or pipe circle shapes with a hollow centre onto a greased baking sheet.
  3. Bake for 10-12 minutes. Let cool before removing (around 5 mins).
  4. To make the donut glaze:

    1. Combine all glaze ingredients in a medium bowl.
    2. Dip warm donuts into the glaze (use tongs to easily grasp and flip donut). Place onto a wire cooling rack to allow excess glaze drip. The glaze will eventually set and harden on the donuts.

~ submitted by Tiana M.

Mango Flaxseed Smoothie

   1 frozen banana
   1 cup frozen mangoes
   1 tablespoon flaxseed oil
   1 cup almond milk


  • combine banana, mangoes, flaxseed oil and almond milk into a blender. Purée until smooth.
  • *almond milk can be substituted if necessary

~ submitted by T. L.

Banana Bread

Makes 10 servings. Each serving contains 3.5 ml (1675 mg) Omega 3s from flaxseed oil

   3 large ripe bananas
   ½ cup brown sugar
   2 large eggs
   2 tbsp LeanLife flaxseed oil
   2 tbsp melted butter (can sub with vegan butter)
   1 tsp vanilla extract
   1 1/2 cups organic flour
   ½ cup ground almond meal
   ½ tsp Himalayan sea salt
     1 tsp baking soda
     ½ tsp ground cinnamon

Preheat oven to 375°

  1. Mash bananas into a thin batter
  2. Add brown sugar and eggs. Mix well.
  3. Add LeanLife flaxseed oil, melted butter, and vanilla. Mix well.
  4. In separate bowl mix flour, almond meal, salt, baking soda, and cinnamon. Add to wet ingredients. Mix well.
  5. Pour into a greased or parchment lined loaf pan.
  6. Bake at 375° for about 50 minutes, or until an inserted knife comes out clean.
  7. Enjoy!

Note: to make vegan, use vegan butter and substitute the 2 eggs with 1 cup of applesauce.

~ submitted by Heather S.

Truffle Pasta

Makes 4 Servings.

   500 g Pasta – Rigatoni
   4 Heaping tbsp – Crema Di Funghi al tartufo bianco (Cream of mixed mushrooms with truffle mushroom taste)
   2 oz – Whipping Cream
   3 tbsp – Pasta Water (Used to thicken sauce)    3 tbsp – Grated Parmesan Cheese
   3 tbsp – Flax seed Oil (Lean Life)


  • Boil Salted water and add pasta (Rigatoni or any pasta). Boil according to cooking time on package. If you want your pasta al dente cook to taste.
  • Once Pasta is cooked to taste drain and put aside until sauce is ready.


  • While pasta is boiling, in a small sauce pan combine the following ingredients; Crema di Funghi al tartufo bianco, whipping cream and pasta water and sauté on very low heat for 3 – 5 minutes until the sauce thickens.
  • Add grated parmesan and flax seed oil to the sauce and combine thoroughly.
  • Mix cooked pasta and toss thoroughly.
  • Plate and top with grated or shaved parmesan cheese.
  • Serve!

~ submitted by Joe F.

Linguine with Clams

Makes 4-6 Servings.

   12 oz. linguine
   4 tbsp. butter
   4 cloves garlic, minced
   Pinch of crushed red pepper flakes
   2 tbsp. freshly chopped parsley
   1 lb. fresh littleneck clams
   1/2 c. dry white wine
   2 tbsp. Flax Seed Oil
   Juice of 1 lemon, plus more wedges for serving
   Kosher salt
   Freshly ground black pepper


  1. In a large pot of salted boiling water, cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
  3. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
  4. Add lemon juice and cooked linguine and toss until combined. Season with salt and pepper.
  5. Drizzle Flax Seed oil over pasta
  6. Serve with lemon wedges

~ submitted by Joe F.

Watch for more recipes to come!