Breakfast

Breakfast

These are tasty little muffins that are sure to satisfy that sweet craving in the afternoon.

Pumpkin Chocolate Chip Muffins
 
1 1/2 cups pumpkin puree
2 eggs
3/4 cup of honey
1/2 cup applesauce
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 cups spelt flour (you could substitute Bob’s Red Mill Gluten Free here as well)
1 cup chocolate chips
 
In a large bowl mix the pumpkin, eggs, honey, applesauce and vanilla.
 
Add in the remaining ingredients and mix well.  Do not over mix your batter.
 
Drop into greased muffin tin or muffin cups.
 
Bake at 350 for 20-25 minutes depending on the size of your muffins.
I LOVE Chocolate!  So, when I can add it to my breakfast, that is a huge bonus.  Eating a balanced breakfast is key to starting your day off right to balance your blood sugar and your hormones.
 
This chocolate cherry oatmeal will fill you up with the sweet taste of chocolate and cherries you will think you are having dessert.
 
 
Chocolate Cherry Oatmeal
 
1 cup steel cut oats
2 cups water
1 cup unsweetened almond milk
4 egg whites
2 tbsp raw cacao or cocoa powder
 
 
Toppings:  Frozen cherries, unsweetened shredded coconut, hemp seeds, chia seeds, raw cacao nibs
 
Directions:
 
Cook the steel cut oats in the water and almond milk.  When cooked (about 20 minutes)  stir in the egg whites and cook another few minutes with the lid on, on low heat.  Mix in the cacao, and portion into individual containers.  Top with hemp seeds, chia seeds, raw cacao nibs or coconut.  
 
These individual servings can then be re-warmed the next day.
 
Top the above with frozen cherries on the hot oatmeal, when ready to serve.
 
 
1 Cup frozen strawberries
1 ½ Cups Vanilla Coconut Milk
½ cup coconut water
¼ cup rolled oats
8 – 10 raw almonds
1-2 figs, to sweeten
Chia Seeds
 
Blend until smooth, top with a sprinkle of Chia seeds.
Serve cold. Serve with gf toast, and a boiled egg.
Amaranth looks very similar to quinoa and was an Aztec dietary staple so it is classified as an ancient grain.  Like quinoa, it is actually a seed. 
Amaranth is also gluten free, so if you are looking to eliminate wheat and gluten products you might want to give Amaranth a second look.  It contains an appreciable amount of protein around 26 grams per cup.
 
1 cup whole grain amaranth
2 cups almond or coconut milk
1/2 cup dried cherries
1/2 cup toasted chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tbsp hemo seeds
 
Place amaranth, milk and 1 cup water in a medium saucepot. 
Bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until most liquid is absorbed and amaranth is cooked through and tender, about 25 minutes. 
Stir in cherries, walnuts, maple syrup, cinnamon, nutmeg and hemp seeds until combined. Serve hot.
This is a beautiful little parfait that you can make ahead of time and then grab for a quick breakfast or afternoon snack.
 
1 Cup Coconut Yogurt, vanilla flavoured
¼ Cup Homemade Granola or your favourite brand
½ Cup Mixed Berries
½ tsp Flax Seed
1 tbsp Hemp Seeds
 
Layer yogurt, granola and fruit, sprinkle with flax seed and hemp seeds.
 
 
Coconut Oil or Olive Oil
6 Eggs
Minced Garlic
1tsp turmeric
½ tsp chili powder
1 small Zucchini
3 grape Tomatoes (or 2 romas)
6 Baby Bella Mushrooms
 
Dice all veggies into small bite size pieces. Over medium heat, heat oil in medium sized skillet. 
 
Add tomatoes, zucchini, mushrooms, and garlic. Sauté until tender, about three or four minutes. 
 
Add turmeric and chili powder. Mix in thoroughly. Remove from pan. (set aside)
 
Using same skillet, make over easy eggs. Using a spatula, shape and unstick eggs from skillet until runny in the middle but all whites are cooked, turning only once.
 
Serve with Egg in center of plate, topped with sautéed vegetables. Sprinkle a dash of salt if desired.
 
May add a whole grain gluten free English muffin or sprouted grain bread to this dish!
 
** Alternatively, you can add the eggs to the sautėd veggies and create a fritatta.
 
Serves 4 – 6

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.
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