Breakfast

Breakfast

This is a crazy good way to start the day. For an antioxidant filled breakfast this morning, I pulled a recipe from my 14 Day Eat Real Food Cleanse.
This is called the Beauty Bowl and I had it with 2 hard boiled eggs.

It was very satisfying and filling, and the taste is like sunshine in a bowl.

1 granny smith apple washed and cubed (any kind of apple will do)
2 celery stalks washed and diced
3 tbsp hemp seeds
1 tbsp of chia seeds
1 tbsp of unsweetened coconut
and an ounce of organic dried cranberries (you could also use goji berries or raisins)

Drizzle with the juice of half an orange, and enjoy!

 
 
Ingredients
2 ½ cups large flake oats
½ cup buckwheat, not roasted (should be green)
¼ cup pumpkin seeds
¼ cup shredded coconut, un-sulphurized
2 tsp cinnamon
¼ tsp sea salt
2 tbsp virgin coconut oil
2 tbsp unpasteurized honey
2-4 tbsp bee pollen, to your flavor preference
 
Directions
1. Preheat the oven to 300 degrees F.
2. Combine all ingredients, except bee pollen, in large bowl, using your hands to incorporate the coconut oil.
2. Spread in thin layer on cookie sheet.
3. Cook for 15 minutes, then toss.
4. Cook for an additional 15 minutes, taking care to not burn.
 
5. Once removed from oven, allow to cool slightly before adding bee pollen as high heat will denature it. Store in an airtight container.
Chia Pudding is so easy to make and is loaded with fibre. 
 
A 1 ounce (28 grams) serving of chia seeds contains: 
Fibre: 11 grams.
Protein: 4 grams.
Fat: 9 grams (5 of which are Omega-3s).
Calcium: 18% of the RDA.
 
Recipe:
1/4 cup of whole chia seeds
1 cup unsweetened almond milk  (vanilla, plain or chocolate works)
 
Mix together and let gel for a few hours or overnight.
 
Top with berries, nuts, seeds, cinnamon, maple syrup or eat plain.
Perfect Pumpkin Pancakes 
 
 
My daughter is always having friends over on the weekend, so I like to make something fun for them.  These wheat free and dairy free pancakes are certainly kid approved, and they always ask for more.  In fact, most moms call me later for the recipe.  What is it about kids and they will try something different at a friend's house? 
 
 
 
You could also add cocoa powder to make them chocolate, or a few chocolate chips.  I like cocoa powder because it doesn't add any extra sugar, and who doesn't love chocolate for breakfast?
 
1 1/4 cups spelt flour
2 tbsp raw cane sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger, nutmeg and cloves
1 cup unsweetened vanilla almond milk
1/2 cup pumpkin purée 
2 tbsp melted butter or oil (coconut is good)
1 egg
2 tbsp ground flax 
 
Mix together and cook on a griddle.  When the pancakes start to bubble it is almost time to flip them.  I always double this batch and then freeze between sheets of wax paper so they don't stick together.  Just pop them in the toaster for a minute and drizzle a little maple syrup over top and enjoy.
Pumpkin Muffins 
 
 
2 1/2 cups spelt flour
2 tsp spices (cinnamon, nutmeg, cloves)
1 1/2 tsp baking soda
1 tsp ginger
1 cup raisins
1 cup raw cane sugar 
1 cup pumpkin purée 
1/3 cup unsweetened almond milk (or a little more if adding flax and whey protein)
1/3 cup oil (melted coconut worked well)
1/4 cup molasses
1 tsp vanilla
2 eggs
4 tbsp ground flax seed 
2 scoops vanilla whey protein powder (optional)
 
Add wet ingredients to the dry ingredients.  Mix gently till mixed well bring careful not to overmix.
Bake at 400 F oven for roughly 15 minutes, or a toothpick comes out clean.
 
 
Rich in iron - Two tablespoons of blackstrap molasses contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.
 
High in calcium and magnesium - Blackstrap molasses contains a mineral profile that has been optimized by nature for superior absorption. For example, two tablespoons of blackstrap contains 11.7 percent of our RDI of calcium and 7.3 percent of our RDI of magnesium. This calcium-magnesium ratio is ideal, since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium. Both of these minerals aid the growth and development of bones, making blackstrap a good safeguard against osteoporosis and other bone diseases.
 

I love Autumn and apples.  This year I made homemade applesauce and apple butter.  Leaving in Grey County we are so close to the local orchards in Meaford, that I make several trips over each fall to stock up and make applesauce.  While good on its own, I also like to make other apple treats, like these gluten-free, dairy-free muffins.

I'm not big on almond flour, and to be honest it is quite pricey.  Coconut flour is a great alternative if you have the right recipe.  It is also pretty economical when you only use 1/2 cup in a recipe.  Mind you, you must like the coconut flavour for these muffins to be a hit, the flavour is definitely coconut and apple.  Yum!  2 of my favs.

 

INGREDIENTS:

½ cup coconut flour
4 eggs, at room temperature
¼ cup melted coconut oil
6 Tbs applesauce
2 Tbs raw honey (could use maple syrup)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. baking soda

INSTRUCTIONS:

Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the applesauce and honey. Then mix in the spices, cider vinegar and baking soda. (If you don't have the cider vinegar just use regular)
Spoon into muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.

I divided these into 10 muffins, just the perfect 100 calorie snack, loaded with healthy fat from the yolks and coconut oil.

Moist and Yummy Carrot Apple Muffins
 
1 cup oats
1 cup flour (spelt)
2 tsp baking soda
Cinnamon, ginger, nutmeg and cloves few dashes of each. (I always use more cinnamon)
2 scoops vanilla whey protein (optional)
3/4 cup melted coconut oil (olive or grapeseed)
1/2 cup raw cane sugar
1/2 cup applesauce
1/4 cup Greek yogurt 
3 large eggs
1 tsp vanilla
2 cups shredded carrots
1/2 cup coconut shredded
1/2 cup raisins (optional)
1/2 cup walnuts or hemp seeds 
 
Blend together and bake for 20 minutes at 350.
 
I cut the sugar back from 1/2 cup, used unsweetened coconut but the applesauce was sweetened.  If you don't have Greek yogurt just add more applesauce.  These are a high protein muffin, so should stay with you.  Enjoy!
 
These have quickly become a favourite at our house..... You be the judge!
 
1 cup spelt flour
1 1/4  cups quick oats
2 heaping tbsp cocoa powder
1 tsp cinnamon or other spices  (add more to taste) 
2 scoops chocolate New Zealand whey protein powder 
1 tsp baking power
1/2 tsp baking soda
1 egg
1/4  cup of honey  
1 cup of applesauce  ( I have omitted and added an extra banana)
1 mashed banana 
1/2 cup of vanilla almond milk
2 tbsp of olive oil
1/2 cup of chocolate chips (optional) 
2 tbsp ground chia or flax seed  
 
Add dry ingredients to wet ingredients and fold together till mixed. 
Bake at 350 for approximately 20 minutes.
A friend gave me this recipe years ago, I have tweaked the original recipe slightly... the key to toastability is the egg whites.
 
2 1/2 cups spelt flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 cup applesauce
1 tsp vanilla
3/4 cup of cane sugar
3 egg whites
4 ripe mashed bananas
 
Mix together and bake at 350 for 1 hour.
This loaf freezes well.
 
Slice, toast and top with all natural almond butter or peanut butter.

Yes, these are healthy enough for breakfast!  With all natural ingredients and low sugar, these protein and fibre packed cookies are a healthy option for breakfast.  Portable to eat on the go.

1 cup dates
1 large banana
3/4 cup applesauce
1 tbsp coconut nectar, maple syrup (or raw honey, not vegan)
1/4 cup melted coconut oil
2 cups finely chopped fresh strawberries
2 1/2 cups of rolled oats
1 cup unsweetened coconut shredded
5 tbsp chia seeds
1/2 cup hemp seeds
1 tbsp cinnamon
4 tbsp vegan protein powder (I used chocolate)

Preheat oven to 350F.
Soak dates to soften and then add to banana and pulse in a food processor till soft.
In a large bowl mix together date mixture, applesauce, coconut oil and coconut nectar or maple syrup until well combined, then add the strawberries and finish mixing.
In a separate bowl mix dry ingredients. Add dry mixture to wet until combined. I used my hands, it was much easier.
Form into 2" balls and pat down to about 1/2" thick. Bake at 350 for 30 minutes.
I used stoneware for one and parchment lined sheet for the other. Made 23 cookies.