RECIPE HERE
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Not Your Typical Breakfast Pizza!
RECIPE HERE
Eggs On A Cloud - Protein Packed!
4 eggs
1/4 cup grated pecorino-romano
1/4 cup chopped chives
1/4 cup crumbled bacon
pepper
Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.
Coconut Flour Pancakes with Strawberry "Syrup" & Whipped Goat Cheese
My daughter absolutely loves pancakes! And every Saturday morning she gives me this cute little look that screams..."Please mommy, make me pancakes." I on the other hand cannot eat pancakes every Saturday, the same texture, flavors - the same syrups. Ugh! Gotta change it up. I experimented today with using coconut flour instead of my typical oat flour or almond flour and WOW! The flavor was absolutely amazing! Topped with a Low Sugar Strawberry "Syrup" instead of maple syrup and then a zing of Whipped Goat Cheese... Well, this just might be a pancake recipe I can do every week! A recipe like that can't help but be shared! Enjoy!
Coconut Pancakes Strawberry "Syrup"
4 eggs (best at room temperature) 1/2 lb of frozen strawberries
1c almond milk 2 tsp vanilla
2 tsp coconut oil 1 tbsp coconut oil
2 tsp vanilla 2 packets of SweetLeaf Stevia
2 tsp honey 1 tsp honey
1/2c coconut flour 1 tbsp ground flaxseed
1 tsp baking soda
1/4 tsp sea salt In a small pot over low heat combine all ingredients.
1/4 tsp cinnamon Mash strawberries with fork and cook until thickened
1/4 tsp cardamom Remove from heat and serve.
1/4 tsp nutmeg
Preheat griddle over medium heat. In a small bowl, mix your eggs, almond milk, coconut oil, vanilla and honey.
In a medium bowl, combine the coconut flour, baking soda, sea salt, cinnamon, cardamom and nutmeg. Whisk together to combine evenly. Stir in wet ingredients until incorporated.
Test griddle to make sure it's not too hot. Do this by dropping 1-2 drops of water on the surface. If the water "dances" it's too hot. If it sizzles, but does not move around the surface, your griddle is ready.
Spoon a couple tablespoons of batter onto the griddle to make each pancake. You may need to spread them out slightly if the batter is thick. Try to make them small and be very mindful not to burn them (coconut flour browns quickly)
Once the bottoms are slightly browned and the tops look dried out, it's time to flip :) Cook an additional 2-3 minutes. Top with Strawberry "Syrup" and Whipped Goat Cheese :)
Jess - Renew Health Coaching
57 Juices & Smoothies of The Rainbow
September 22nd is the first official day of fall! As we move into the cooler months, it’s a great time to enjoy fresh seasonal foods and lighten up our day with the most satisfying and nutritious of beverages: juice and smoothies.
I’ve rounded up a list of 57 delicious juice and smoothie recipes that cover the entire color spectrum of the rainbow. Eating a wide variety of colors is excellent for your health – the phytonutrients that give fruits and vegetables their lovely hues also enhance bodily functions and prevent illness. You're welcome :)
Red for Heart Health
Naturally red foods are rich in lycopene and anthocyanin, phytonutrients that improve blood pressure and enhance the circulatory system.
2. Sunset Juice
Orange for Cancer Prevention
Orange foods are high in beta-carotene, which supports the immune system and aids in the prevention of cancer, heart disease, and infections.
18. Sunrise Juice
Yellow for Beauty
Yellow foods are high in vitamin C, which fights free radicals and maintains healthy skin, reduces inflammation, and prevents allergies.
Green for Detoxification
Green foods get their hue from chlorophyll, a natural blood purifier that increases red blood cell count and helps the liver and kidneys eliminate toxins.
44. Aloe Smoothie
Blue and Purple for Longevity
Blue and purple foods contain the most antioxidants of all other colors and contribute to overall disease prevention and longevity.
55. Blue Green Latte
Have a happy, healthy, and nutritious fall!
Oat & Nut Muesli
grated zest 2 oranges
1/4c orange juice
1/2c unsweetened shredded coconut
1 tsp cinnamon
3 tblsp slivered almonds
3 tlbsp sunflower seeds
3 tblsp sesame seeds
3 tblsp flaxseeds
3 tblsp amaranth puffs
3/4c dried currants, chopped dried apricots or dried cranberries
Preheat oven to 400F. Cover a baking sheet with parchment paper. Pour the oats on the pan in a line. Top with zest and orange juice. Next pour the coconut in a line and sprinkle with cinnamon. Continuing this stripe pattern, add the nuts and seeds. Bake for 10 minutes until lightly golden. Remove from oven and place in glass bowl. Toss with amaranth puffs and dired fruit.
Muesli can be stored for several weeks in an airtight container in the refrigerator. Refrigeration is needed to prevent the nuts and seeds from becoming rancid.
Green Eggs & Bacon Sandwich
Yesterday, I decided to use up a bag of fresh Kale I had lurking in the fridge. I hate letting food go to waste and unfortunately I bought one too many bags at Trader Joe's. With the expiration date in sight, I wanted to make one of my favorite dips. If you've never tried Kale Pesto, you are sooo missing out! Kale tends to be very fibrous and bitter unless prepared well. Using it in a pesto is a great way to accentuate the natural flavor and healthy nutrients while masking the slightly bitter flavor.
And why not add some bacon? EVERYTHING can be fixed with BACON! That's right! I said bacon! Yes, you're still on a "healthy eating" blog. At both Trader Joe's and Whole Foods, you can find a great selection of smoked, uncured meats with no nitrates or preservatives. They also have much less sodium than traditional bacon and when used in moderation can really spice up a meal :)
1 egg, scrambled
2 slices uncured, nitrate free bacon
2 pieces of Udi's Gluten Free Whole Grain Bread
2 tblsp Kale Pesto (see recipe below)
Slowly saute bacon until crisp, set aside to drain. Scramble your egg. Toast your bread. Spread with Kale Pesto and top with bacon and eggs. It's just a little bit of heaven!!! :)
1/2c olive oil
1/2c grated parmesan cheese
3 medium garlic cloves, peeled
2-3c Kale Leaves, stems removed
3 tblsp pumpkin seeds
pinch pepper
pinch of salt (to taste, may omit)
Place all ingredients in blender/Vitamix until smooth and well combined. Keep refrigerated.
And why would you eat Kale, you ask? Check out these stats for yourself!!
Great Mornings Make Great Days
All of my life, I have not been too much of a morning person. But I am finding the older I get, the more I enjoy my quiet moments in the morning before my husband and daughter rise to start their day. In hopes of getting more of this amazing "me" time, I've started automating my morning routine...and that includes BREAKFAST! One of my favorite parts of the day :)
One of our family favorites is oatmeal. Not the instant, microwaved junk, but the ooey, gooey and naturally sweet oatmeal. The kind that warms your belly and keeps you feeling good for hours. This oatmeal is a staple in our home. But, with some oatmeal taking upwards of 15-20 minutes to make, it's not as fast as the typical American breakfast...cereal or Pop-tarts. Again, here comes the automation :)
I am obsessed with wide-mouthed Mason jars! I use them all over in my home. In the pantry to organize my grains, nuts and flours to keep them fresh, as "water bottles" in the fridge, for our fresh juices, salads for lunch and my newest use - oatmeal.
Automation usually means quantity and with oatmeal, this is super easy! After prepared, oatmeal can be kept in the fridge for up to one full week. It seems to only get tastier with time...
Not sure which oats to use? Check out our post about the differences between Rolled vs Steel Cut!
My Morning Oatmeal
1/2c rolled oats
2 tbsp pecans
I make 2-3 servings of this oatmeal and store it in my Mason jar in the refrigerator. Super easy to scoop and reheat each morning. Then I can do more of this each day...
One of our family favorites is oatmeal. Not the instant, microwaved junk, but the ooey, gooey and naturally sweet oatmeal. The kind that warms your belly and keeps you feeling good for hours. This oatmeal is a staple in our home. But, with some oatmeal taking upwards of 15-20 minutes to make, it's not as fast as the typical American breakfast...cereal or Pop-tarts. Again, here comes the automation :)
I am obsessed with wide-mouthed Mason jars! I use them all over in my home. In the pantry to organize my grains, nuts and flours to keep them fresh, as "water bottles" in the fridge, for our fresh juices, salads for lunch and my newest use - oatmeal.
Automation usually means quantity and with oatmeal, this is super easy! After prepared, oatmeal can be kept in the fridge for up to one full week. It seems to only get tastier with time...
Not sure which oats to use? Check out our post about the differences between Rolled vs Steel Cut!
1/2c rolled oats
2 tbsp pecans
1 tbsp pepitas
1 tsp ground flaxseed
1/4 tsp cinnamon
1 tsp organic dark brown sugar or 1 tsp agave nectar
1-2 dried apple slices
pinch of sea salt
1 tsp coconut oil
1c no sugar almond milk
STANDARD VERSION: Add all ingredients into a small saucepan. Simmer, stirring consistently. Cook 6-10 minutes until tender and creamy. Serve immediately or refrigerate for up to 7 days.
QUICK VERSION: Add all ingredients into a glass bowl. Microwave 2-3min and serve "Instant Oatmeal" without any preservatives and much less sugar!
I am in love with agave and coconut oil, well they're both just amazing. So here are the brands I use!
Rolled Oats vs. Steel Cut Oats
Here's the breakdown and truth about one of my favorite breakfasts...Oatmeal.
Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.) If you have the patience to cook these down, try them out. For most, they can be challenging because of the chewy-ness factor.
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed. Much easier to chew and still have a creamy texture. These oats take about 45 minutes to cook, but can be easily prepared in a Crockpot over night.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes). If you are stuck for time, this would be your next best options. These are more creamy and have a softer texture vs the Steel-cut or Stone-ground.
Quick-cooking oats: These are simply rolled into thinner flakes, so they cook a little faster.
Instant oats: These are the most heavily processed. The groats have been chopped fine, flattened, pre-cooked, and dehydrated. Instant oatmeal usually has added salt and sugar. (Sneaky!) I suggest leaving the instant oats on the shelf. In the time it takes you to boil the water to make instant oatmeal, you can cook some old-fashioned oats on the stove.
Are Steel Cut Oats Healthier?
Because they go through some extra processing steps, you might assume that rolled oats would be less nutritious than steel-cut oats, but it turns out that the differences are quite minor. Steel cut, stone-ground, old-fashioned, and quick-cooking rolled oats are all made from whole grains and they all have approximately the same amount of fiber, protein, calories, and other nutrients.
Because they go through some extra processing steps, you might assume that rolled oats would be less nutritious than steel-cut oats, but it turns out that the differences are quite minor. Steel cut, stone-ground, old-fashioned, and quick-cooking rolled oats are all made from whole grains and they all have approximately the same amount of fiber, protein, calories, and other nutrients.
In particular, oats are a good source of soluble fiber. This type of soluble fiber can help reduce cholesterol and helps keep blood sugar levels steadier—which is helpful for managing and preventing diabetes and insulin resistance as well as keeping your appetite in check.
References: Nutrition Diva
A Sweet & Gluten Free Addition to Your Sunday Brunch
Nothing brings family and friends together quite like a delicious meal. Hosting Sunday brunch is a great way to gather everyone around the table to swap stories, reconnect, relax and enjoy each other’s company. It’s the perfect primary food!
Add this gluten-free, dairy-free cinnamon sweet potato loaf cake to your next brunch menu for a sweet side dish that your brunch party will love and you’ll feel good about serving.
Cinnamon Sweet Potato Loaf
2c gluten-free all purpose flour such as Bob’s Red Mill2 1/2 tsp Simply Organic Cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1 3/4c stevia for baking such as Stevia in the Raw
3/4c oil
3 large eggs
2 tsp almond extract
8 large sweet potatoes, cooked, peeled and grated
1c finely chopped pecans
2 tblsp coconut flakes
Preheat oven to 350 degrees F.
Prepare a loaf pan with nonstick baking spray.
In a large bowl, combine flour, cinnamon, baking soda, baking powder and sea salt.
In a separate large bowl, beat stevia, oil, eggs and almond extract. Add sweet potato; mix well. Add dry ingredients, pecans and coconut flakes to wet ingredients; mix well.
Transfer batter into prepared baking pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool for 10 minutes before serving.
Baked Eggs
2 tblsp whole grain breadcrumbs
pinch of sea salt
olive oil spray
2 pieces turkey bacon, chopped
1/2 medium tomato, diced
4 tsp chives, chopped
8 egg whites
1/8 tsp black pepper
Preheat oven to 375F degrees. Heat oil in a small skillet over medium-high heat. Add breadcrumbs and sea salt. Toast, stirring occasionally, until golden brown, about 2 minutes. Remove and set aside.
Place two ramekins on a baking sheet and coat each with olive oil spray. Divide bacon, tomato and chives into the ramekins. Pour four egg whites into each ramekin and season with freshly ground black pepper. Sprinkle top of egg whites with bread crumbs. Place baking sheet with ramekins into oven and bake until whites have puffed up and are set, about 20 minutes. Remove, and top with remaining toasted breadcrumbs and chives. Serve immediately.
Pumpkin Pie Smoothie
1 cup pumpkin purée
1 large ripe banana
1 cup unsweetened almond or coconut milk
1 tablespoon honey
1/2 teaspoon pure vanilla extract
1 1/4 teaspoon pumpkin pie spice
5 ice cubes
2 scoops brown rice protein powder
Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.
Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.
Nutritional Info:
PER SERVING:160 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 65mg sodium, 33g carbohydrate (4g dietary fiber, 19g sugar), 5g protein
PER SERVING:160 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 65mg sodium, 33g carbohydrate (4g dietary fiber, 19g sugar), 5g protein
Cherry Protein Pop 'Ems
1c old fashioned rolled oats
2 tblsp wheat germ
1 tblsp millet
1 tblsp chia seeds
1/2c dried unsweetened bing cherries
1/4c brown rice protein powder
1/4c unsalted, raw cashew pieces
1/4c honey
1/4c cashew butter
1 tsp real vanilla
1 egg white
olive oil spray
Preheat oven to 325F degrees, In a large bowl, mix together oats, wheat germ, millet, chia seeds, cherries, protein powder and cashew pieces. In a separate small bowl, stir or whisk together honey, cashew butter, vanilla and egg white. Combine wet and dry ingredients and mix together well.
Using a spoon, scoop out golf-ball sized domes and place on a baking sheet misted with olive oil spray. Bake for a 15-18 minutes until golden brown and crunchy. Remove and let cool before storing in an airtight container. Eat within one week or freeze for up to three months.
Breakfast in a Cup
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1c thawed hashbrowns
1/2 tsp pepper
1/4 tsp sea salt
1/2 tsp parsley, dried
1 tblsp olive oil
olive oil spray
12 paper or foil liners
Filling:
6 pieces of bacon, baked or fried - patted dry
8 eggs, beaten
1/2 c almond milk
1c fresh spinach, chopped
1/4 onion, chopped
1-2 roma tomatoes
1/2 jalapeno, minced (optional)
1/4 tsp pepper
1/4 tsp sea salt
3 tblsp shredded low fat cheese
Preheat oven to 400F Degrees. Place 12 paper or preferably foil liners into your muffin tin. Spray with olive oil spray. Place all crust ingredients in a mixing bowl, mix well and spoon by tablespoons into the muffin liners. Press to bottom and sides leaving no holes in the crust. Bake for 12 minutes or until hashbrowns are golden brown. Remove from oven.
While the hashbrown are baking, mix all filling ingredients together and whisk until well combined. When hashbrowns are done, poor egg filling by 1/4 cups into foil liners. Return to oven and bake for 13-15 minutes or until eggs are set. Remove from oven and serve immediately. I topped mine with Sicilian Yogurt Cheese :)
*These can also be refrigerated for the week or frozen for up to 3 weeks. Reheat in the microwave or oven and serve.
**I'm also working on a mashed red potato & cauliflower crust. As soon as this is perfected I'll post the recipe here as well.
Healthiest Morning Muffin
1/2c multi-grain flour
2c raw bran
1c flaxseed
1c raw wheat germ
4 tsp baking powder
2 tsp baking soda
8 egg whites
1c unsweetened applesauce
1/2c agave nectar
1/2c almond milk
1 1/2c water
1c raisins, dried currants or pitted dates, chopped
Preheat oven to 350F degrees. Line a muffin tin with unbleached paper liners.
Combine all ingredients into a large mixing bowl. Mix, but do not over mix or your muffins will be flat. Spoon into muffin liners and bake 25-30 minutes. Muffins are done when toothpick inserted in center comes out clean. Remove from oven and let cool. Serve or freeze individually.
Banana Bread Protein Muffins
3/4c ripe banana (about 1)
3/4c egg whites
1/2c plain low fat greek yogurt
3/4c oats (use gluten free if sensitive to gluten)
1/4c brown rice protein powder
1/4 cup baking stevia OR 1/2c sweetener of choice that measures like sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using). (DO NOT USE PAPER LINERS)
Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.
Healthy Holiday Waffles
1c rye flour*
1c oat flour*
1/4c ground flaxseed
1 tblsp agave
1 tblsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4c almond milk
2 tblsp coconut oil, warm
2 eggs
1/4c pumpkin puree
2 tblsp molasses
1/2 tsp vanilla
In a bowl, combine the coconut oil, eggs, pumpkin puree, molasses, vanilla, almond milk and agave (wet ingredients). Mix thoroughly. Then add the flours, flaxseed, baking powder, pumpkin pie spice and salt. Whisk until there are no lumps.
Drop by 1/2c measurements into waffle iron. Cook 3 minutes. Remove and place on cooling rack. (laying flat on a plate will cause them to get soggy) Once cool, toast in the toaster or package in Ziploc bags and freeze. Good for 3-6 months in well kept freezer.
Cherry Three Grain Porridge
1/2c oats
1c almond milk
2 tblsp flaxseed, ground
3 tblsp dried cherries
2 tsp coconut oil
1/4 tsp salt
2 tblsp chopped almonds
1/2 to 1 tsp cinnamon (to taste)
1/4 tsp cardamom
1/4c millet, cooked
1/4c wild rice, cooked
drizzle honey, if desired
In a saucepan on medium heat, add the oats, almond milk, flaxseed, dried cherries, coconut oil, salt, almonds, cardamom and cinnamon. Stir to combine well and cook 2-5 minutes until slightly thick and creamy. Stir in the millet and wild rice and continue to cook until warmed through. If porridge gets too thick, add additional almond milk. Serve immediately with drizzled honey if desired. Refrigerate leftovers up to 5 days.
Pumpkin Spice Trail Mix
Pumpkin Spice Trail Mix
1-1/2c rolled oats
1c unsalted raw almonds
1c unsalted raw pecan halves
1c raw pumpkin seeds
1/4c pumpkin puree
2 tblsp all natural apple juice
2/3c dried cranberries
2/3c raisins
1/4c sucanat or whole cane sugar
2 tsp ground cinnamon
2 tsp paprika
1 tsp pumpkin pie spice
Preheat oven to 250°F.
Mix sucanat, cinnamon, paprika and pumpkin pie spice in small bowl. Set aside. Place almonds, oats, pecans, and pumpkin seeds in large bowl. Mix together pumpkin puree and apple juice; pour over nuts and toss until evenly coated. Sprinkle nuts with spice mixture, tossing to coat well. Spread the mixture evenly on two baking pans.
Bake 30-35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.
Pineapple, Lime & Avocado Smoothie
1 avocado, halved & pitted
2c fresh pineapple juice
1 tsp lime juice
2tsp honey
Remove the flesh from the avocado and place in a blender or food processor. Add the remaining ingredients and blend 1-2 minutes until smooth and creamy. Pour into glasses and serve immediately.
Cranberry Cherry Compote (No Sugar Added)
1c dried cranberries
1c dried cherries
3/4c dried apricots
2 apples, peeled & chopped
1/4c apple juice
1 cinnamon stick
5 cloves
2 tblsp grated orange zest
Put the dried fruit in a bowl and cover with warm water. Let soak 15 minutes, then drain. Put the soaked fruit in a saucepan with the remaining ingredients. Bring to a boil. Reduce the heat and simmer 15 minutes, breaking up the fruit until the mixture thickens. Serve immediately.
This recipe can be canned or frozen for up to 6 months or in an airtight container in the refrigerator for 2 weeks.
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