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Archive for the ‘Breakfast’ Category

This is a great recipe from Real Food Forager! I only made a couple of tweaks…I made them as muffins instead of bars and I added pecans. I didn’t measure the pecans and blueberries, but listed the approximately amounts.

Coconut Banana Blueberry Muffins

4 ripe bananas
7 eggs
4 Tablespoon coconut oil, melted
2 Tablespoon raw honey
2 teaspoon vanilla
1 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup blueberries
1 cup pecans

Using a food processor , puree the bananas. Add the 7 eggs and process. Add the honey, oil and vanilla and process. Add the coconut flour, baking soda and salt and process until smooth.

Pour into a muffin tin, lined with silicon cups.

Bake at 350 degrees for 40 minutes.

Makes 16 muffins.

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Baked Oatmeal Cups

I’ve never been one to eat oatmeal for breakfast, but this recipe was an attempt at making something that I would actually like.  They actually turned out pretty good.  The recipe makes a lot (24-30 cups), but you can freeze them for later.

Baked Oatmeal Cups

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1/2 cup honey
5 cups Old Fashioned rolled oats
1/4 cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups almond milk
1 1/2 cups nut of your choice
2 cups fruit of your choice
(I like cranberries/walnuts or pecans/blueberries)

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Pour in milk and combine.  Fold in fruit and nut of your choice.

Line two 12 capacity muffin tins with cupcake liners. Pour 1/4 cup of the batter into each cup.

Bake 30 minutes.

 

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Rice Flour Crepes

Last week, I attended an event on eating for your blood type, which was based around the book “Eat Right for Your Type”.  We separated out by blood type (I’m A positive) and then prepared a meal together, using only foods that are beneficial for us.  My group enjoyed a vegetable and brown rice soup for dinner, followed by fruit-filled crepes for dessert.  I enjoyed the soup, but it’s hard to go wrong with vegetable soup.  It was the crepes that I was really impressed with and I can’t wait to have again.

Rice Flour Crepes

1 cup brown rice flour
2 eggs
1/2 cup dairy-free milk (soy milk was used, but I’ll opt for almond/coconut milk in the future)
1/2 cup water
1/4 tsp salt
2 tbsp dairy-free butter (like Earth Balance)

* I also detected a hint of vanilla, which wasn’t part of the recipe.  I wasn’t on crepe duty that night and forgot to ask.  When I make them myself, I’ll experiment with adding a small amount.

Whisk flour and eggs.  Gradually add milk and water.  Add salt and melted butter.

Pour 1/4 cup of the mixture into a crepe pan or a medium sized skillet and swirl to coat pan. Cook until just turning brown and flip to cook the other side.

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In this week’s share, we received:

Kale
Chard
Salad Greens
Green onions
Zucchini
Cilantro
Beets

I decided to make muffins with the zucchini.  I pulled the recipe from Elana’s Pantry, but used walnuts instead of chocolate chips.

Zucchini Walnut Muffins

¼ cup coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon cinnamon
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 ½ cups grated zucchini (do not pack down when measuring)
½ cup walnuts

In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.  In a large bowl, combine eggs, oil, agave and zucchini.  Mix dry ingredients into wet thoroughly.  Stir in walnuts.  Grease a mini muffin tin* and spoon approximately 1 tablespoon of batter into each muffin tin.  Bake at 350° for 18-22 minutes.

*Next time I will use a regular sized muffin tin.

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I’ve been gluten free for 7 months now!

Pre GF, Nate would make pancakes on most Sunday mornings.  Since October, I’ve either had a smoothie or fresh juice for breakfast and that’s perfect for me.  But Nate wanted to switch it up this morning, so we tried the Bob’s Red Mill Gluten Free Pancake Mix.  I had one pancake with maple syrup and I’m stuffed!! We both liked the flavor.  The pancakes are a bit more dense than others, but not so much that would keep us from making them again.  Definitely recommend for anyone thinking about trying this product.

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These recipes come from Clean.  They are very easy to make and are the base for most of my morning smoothies.  Almond milk offers magnesium, potassium and Vitamin E.  Coconut water is full of potassium, magnesium and calcium.

Almond Milk

1 cup almonds, soaked in water for 3 hours
1 tsp vanilla
1 tsp agave nectar
3 cups water

Drain almonds, discard water.

Place almonds in a blender with water, vanilla and agave nectar. Blend 3 minutes. Strain.

Store in refrigerator.

Remember when I wrote about making almond flour with almond pulp?  Well, this is where it comes from.

Coconut Water

1 cup dried, unsweetened coconut
4 cups warm water

Soak the coconut in the water for 15 minutes. Strain.

Store in refrigerator.

As with the almond pulp, I will dehydrate the leftover coconut for a future dessert project.

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