Hi there! My name is Michailla Cymbalista and I have a passion for food and nutrition!

I’m 21 years old and I’m a third-year student  completing the Nutrition and Healthy Lifestyle Program.Michailla smiles at the camera over her shoulder. She has long brown hair and is wearing an off-the-shoulder white sweater

I currently run a food page on Instagram to allow me to share yummy recipes and connect with other foodies around the world.  

Check out my Super Breakfast Cookie, filled with fibre and super easy to take on the go. I make them in large batches as they can freeze for up to three months. 

For those of you who don’t have certain ingredients like oat flour or flax seed, I suggest going to your local Bulk Barn and buying the exact amount you need for the recipe instead of going into a store and buying a whole bag! I did this and probably spent less than 4$ for four or five ingredients that I didn’t have laying around. 

Super Breakfast Cookie 

Makes 8-9 cookies 

Gluten-free, dairy-free, vegan 


- 1 cup rolled oats

-1/2 cup oat flour (or any flour you prefer!)

-1/2 cup cranberries

-1/2 cup unsalted pumpkin seeds

-1/4 cup ground flax seed

-1 tsp chia seeds

-1 tsp cinnamon

-1 tsp baking powder

-1/4 tsp salt

-1 large mashed banana

-3 tsp coconut oil

-3 tsp maple syrup

-2 tsp almond milk (or any milk you prefer!_


-Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.⠀ Super Breakfast Cookies shot from above, cooling on a rack

-Stir in mashed banana, coconut oil, maple syrup, and almond milk until well blended. Let the mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons of milk before scooping out onto your baking sheet.⠀ 

- Place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.⠀ 

-Bake for 15–18 minutes, or until cookies are lightly golden around the edges.⠀ 

-Store leftovers in an airtight container for 2-3 days or freeze 

 You can find more recipes from Michailla at her Instagram account, @nutritioneats_