These nutrient packed muffins are great fresh baked on a chilly autumn morning, or made ahead for a quick, healthy breakfast on the go. No pumpkin? Try substituting pureed sweet potato or butternut squash.
1 c pumpkin puree
1/2 c natural almond butter
3 pastured eggs
1/4 c maple syrup
1/2 tsp real vanilla extract
1 1/2 c oat flour
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1 tsp turmeric
1/2 c dark chocolate chips
1/4 c raisins
1/2 c walnuts, chopped
2 T coconut sugar
2 T coconut oil
1 tsp cinnamon
Here's a recipe for a smoothie bowl - feel free to change up any of the topping or fruit used in the recipe. Just be careful with how much liquid you add - I like mine thick so I can have "ice cream" for breakfast!
· ¾ c frozen dragon fruit
· 1 pack frozen acai
· 1/2 cup frozen organic raspberries, strawberries or try mixed berries!
· ¼ frozen avocado
· Small handful organic spinach or kale
· 2 tbsp chia seeds or hemp hearts
· 3 Tbsp protein powder
· 1 tbsp natural unsweetened organic peanut butter
· 1/4 – 1/2 cup coconut milk, almond milk or coconut water
· unsweetened coconut flakes
· Sliced banana
· Bee Pollen
· Goji berries
· Pomegranate arils
Blend all smoothie bowl ingredients in a high-speed blender until smooth. Top with toppings and enjoy!
These are hearty and will keep you going all morning long. Try switching up the spices, dried fruit and nuts, You can make a bunch and freeze.
Try this recipe if you are wanting biscuits but trying to be grain free. They also work great for Paleo or gluten free. Not only are they great for breakfast, but they can also be used as shortcake with berries, or as a top for pot pie!
3 cups almond flour
1 tsp aluminum free baking powder
sea salt to taste
5 Tbsp grass fed butter, chilled
2 Tbsp local honey
4 pastured eggs
Mix all in a food processor. You should get a spoonable dough (not a kneadable, rollable dough) and you should have tiny pieces of butter throughout.
Drop by spoonfuls onto a parchment lined cookie sheet. Bake at 350 for about 12-15 minutes, (may vary depending on how large you make them).
Let cool and enjoy!
This warming , hearty oatmeal is full of nutrition! Goji, mulberries, maqui, blueberries and raspberries are all antioxidant rich. Milk, protein powder, nut butter and nuts give this a protein punch, and we are even sneaking in a vegetable! (Don’t worry – you won’t taste the cauliflower!)
Don’t have the goji berries, mulberries and maqui powder? Simply substitute any dried berry and omit the powder.
1 c rolled oats (NOT instant)
1 c filtered water
½ c almond milk (or oat, flax, walnut, grass-fed dairy, goat or coconut milk)
¼ c goji berries
¼ c dried mulberries
¼ c frozen riced cauliflower
1 Tbsp ground flax seed
1 Tbsp sunflower seeds
1 Tbsp maqui berry powder
1 scoop plain or vanilla protein powder
2 tsp almond butter or walnut butter
2 tsp maple syrup
1 ½ tsp Ceylon cinnamon
1 tsp real vanilla extract
1 tsp grass-fed butter or coconut oil
1/8 tsp sea salt
Walnuts or almonds
Berry Compote (see recipe*)
Drizzle of plain yogurt ( almond, grass-fed dairy, goat or coconut)
Bring water and milk to a simmer in a saucepan over medium-high heat. Add in oats and remaining ingredients then cook 5 minutes until thick. Remove from heat.
Divide oatmeal evenly between two bowls and add toppings.
LAZIER OPTION: Put all ingredients in a rice cooker and walk away for about 10-15 minutes.
*Berry Compote – Make this at the end of the summer when you have leftover berries to use up! Simply put 1 ½ c blueberries and 1 ½ c raspberries in a saucepan with 3 Tbsp orange juice, 1 tsp maple sugar and ¼ tsp each of cinnamon and ginger. Cook over medium high heat fpr 5-7 minutes until berries are mushy and thick. Remove from heat and add 1 tsp chia seeds. Let cool. Store in refrigerator.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!