Breakfast

I am more of a Shake girl for Breakfast, but I know not everyone can live off shakes in the morning. Wait at least 12 to 16 hours from dinner to breakfast. Give your digestion a break. I Always have a glass of water with lemon first thing, then a cup of Chai Tea. Then dive in below ;) I dare ya. 

 
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Weekend Pancakes

Dr. Axe Chia Whey Cakes

INGREDIENTS:

  • 1⁄4 cup gluten free all purpose flour
  • 2 tablespoons coconut flour
  • 3 tablespoons vanilla whey protein powder
  • 1⁄2 teaspoon baking powder
  • pinch of sea salt
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut flakes
  • 1 egg
  • 4 tablespoons almond milk

DIRECTIONS:

  1. Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
  2. Heat a pan and coat with coconut oil. Pour 2 tbsp of batter to form each pancake.
  3. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.
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Veggie Scramble 

ngredients

  • 1/2 Tbsp Organic Coconut Oil
  • 1/2 cup zuchinni chopped
  • 1/2 cup green scallions, diced
  • 1/4 whole bell peppers, diced
  • Handful of Spinach
  • 2 to 3 Organic Eggs
  • 1/8 cup Tomato, diced, for garnish
  •  

Process

  1. Heat 1/2 tablespoon of coconut oil in a frying pan over medium heat.
  2. Sauté the vegetables for 3 minutes, or until tender.
  3. In a small mixing bowl, whisk eggs.
  4. Pour the eggs over the vegetables and stir.
  5. Stir frequently to scrape the eggs from the frying pan, thus “scrambling” them.
  6. Season with a dash of salt and pepper, top with diced tomato
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Banana Blueberry Muffins - Nut Free

I love my shakes, they are light. But I get it. You need to shake it up.

Paleo Banana Blueberry Muffins that are coconut flour based, and nut free.

 

 Prep Time 15 minutes

 Cook Time 20 minutes

 Total Time 35 minutes

 Servings 9 servings

Ingredients

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Instructions

  1. Preheat your oven to 350 degrees and thoroughly grease a muffin pan with coconut oil or butter

  2. In a medium bowl, combine the mashed banana, eggs, honey, coconut milk, and vanilla and beat until smooth

  3. In a separate bowl, combine the coconut flour, tapioca, baking soda and powder, and salt.

  4. Slowly stir the dry mix into the wet until fully combined. The coconut flour will make the batter thick.

  5. Fold in the blueberries to combine. Fill your muffin cups about 2/3-3/4 full until all the batter is used up. I made 9 muffins with this recipe.

  6. Bake in the preheated oven for 15-20 minutes or until lightly browned. Remove from oven, let sit for a minute and then remove muffins from pan to cool on a wire rack.

  7. Perfect to eat warm or save for later. Enjoy!

  8. Credit to - Paleo Mamma

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Grain Free porridge

Ingredients

  • ¾ cup  unsweetened almond milk, preferably homemade and additive free
  • 6 tablespoons organic unsweetened shredded coconut
  • 3 tablespoons  very finely ground raw organic unpasteurized almonds
  • 1½ tablespoons  freshly ground organic raw whole golden flaxseed, 
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • Pinch of sea salt
  • Toppimgs: optional: slices of fruit, cinnamon, nutmeg, and any sweetner

  • Heat milk in a large stoneware (heatproof) cereal bowl in microwave for 2 minutes. Add remaining ingredients; stir. Cook for 1 minute.

    Stir in favorite flavorings and natural sweetener; top as desired with favorite fruits, berries, dried fruit and/or sliced almonds, other nuts or seeds and coconut flakes.

    If desired, drizzle with additional maple syrup (careful) and almond or coconut milk. Serve immediately.

     

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Keto Grain-free Hemp Heart Porridge

Ingredients

  • 1 cup Almond Milk
  • ½ cup Hemp Hearts
  • 2 tablespoons Flax Seeds
  • 1 tablespoon Chia Seeds
  • 1 dropper of liquid stevia
  • ¾ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ cup crushed almonds or almond flour

Toppings

  • 3 Brazil nuts

Instructions

  1. Add all ingredients but the ground almonds and toppings to a small saucepan. Stir until combined, then heat over medium heat, just until it begins to boil lightly. No need to cover.
  2. Once bubbling lightly, stir once over and leave to cook for another 1-2 minutes.
  3. Remove from the heat, stir in crushed almonds, and drop into a bowl. Top with toppings and eat immediately.