Breakfast

Cinnamon Dusted Bliss Balls

Screen Shot 2019-06-04 at 11.05.24 AM.png

Happy Saturday morning friends! Shoutout to @thetoastedpinenut for this recipe. So yummy! These cinnamon dusted bliss balls are perfect snack or sweet treat! They’re packed with protein and healthy fats that will energize you and keep you full.

Ingredients 
1/2 cup cashew butter
3 tablespoons agave nectar
1/8 teaspoon vanilla extract
1/3 cup almond flour
1/4 teaspoon cinnamon
1 scoop collagen peptides
1/3 cup chopped hazelnuts

Instructions 
Place the cashew butter, agave nectar, and vanilla in your food processor.
Process until nice and creamy.
Add the almond flour, cinnamon, and collagen.
Process again until combined. 
Add the hazelnuts.
Process to mix in the hazelnuts.
Roll the batter into balls and place onto a plate. This will be a “rough roll” aka it won’t be perfectly smooth, you just want to get it into it’s general ball form.
Place it on the plate and chill it for 30 minutes in the fridge.
After they chill, roll them again in your hands to make them smooth.
Mix together another 1/2 scoop of collagen and 1/2 teaspoon cinnamon in a bowl and roll the balls in it for an outer coating.
Store in the fridge.

The Benefits of Grass Fed Full Fay Yogurt

Did you know when you buy dairy from grass-fed cows they enjoy a diet of organic grass and no grains, yielding milk that's high in omega-3 fatty acids? A high quality, full fat yogurt will also contain tons (billions actually!) of live probiotics, including strains delivered at therapeutic levels to help support immune and digestive health. Grab the good stuff next time your at the market and make your parfait game strong with all the delicious toppings! 

#foodismedicine #parfaitpleasures #regenerativefarming #wellnessbylittle

Coconut Almond Banana Bread!

IMG_9230.jpg

This has been a frequently made baked good in our household the last few months. Super easy to make and relatively healthy (especially if you leave out the chocolate chips but way less fun).

Ingredients:
2 bananas
3 eggs
1/4 cup almond butter or any nut butter
3 tablespoons honey
2 cups blanched almond flour
1/2 cup unsweetened coconut shreds
3 teaspoon baking powder
1/2 teaspoon sea salt
1 cup dark chocolate chunks or mini chocolate chips

IMG_9227.jpg
IMG_9229.jpg

INSTRUCTIONS

Preheat oven to 350F.

Mash the bananas in a large bowl.

Add the eggs, almond butter, and honey. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.

In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.

Whisk the dry ingredients into the wet ingredients.

Then, fold the chocolate chunks into the batter, reserving some for the top.

Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.

Pour the batter into the lined pan, spreading it out evenly.

Press the remaining chunks into the top.

Pop it in the oven and bake for 30-35 or until the top is golden brown.

Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.

Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.

Chocolate Zucchini Bread with Hemp Seeds and Walnuts

IMG_6073.jpg

This loaf is great for those busy mornings or as a mid afternoon snack. Enjoy this brownie like loaf without compromising your health. Free of refined sugar and wheat. Tastes the best toasted with butter, duh! 

Ingredients:
3 eggs
1/4 cup melted coconut oil
1/3 water
1 tbsp vanilla extract
1/2 cup packed and strained zucchini
1 tsp cinnamon
1/4 cup chopped walnuts
1/4 hemp seeds
1 box Simple Mills chocolate cake mix
1- 2 tbsp melted peanut butter

Instructions
Preheat oven to 350 degrees F.
Whisk together wet ingredients in large bowl.
Grate 1 medium sized zucchini into separate bowl, then gently squeeze with paper towels to remove moisture. 
Pack together to measure ½ cup and add to large mixing bowl.
Whisk together, then fold in remaining ingredients.
Place parchment paper over loaf tin and pour batter over the top.
Drizzle peanut butter on the surface and using a wooden skewer or knife, swirl almond butter to create marble-looking texture.
Bake for around 35 minutes.
Remove and let cool before slicing.
Enjoy!

IMG_6069.jpg

Lemon Zest Buttermilk Scones

Recipe from www.theunlikleybaker.com

Recipe from www.theunlikleybaker.com

Ingredients

  • 3 cups all-purpose flour or gluten free baking flour

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup unsalted organic butter, cold and cubed

  • 1 cup organic buttermilk

  • Lemon zest of 2 lemons

    Frosting

  • 3 tbsp powdered sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 400F. Lightly grease 2 baking pans and set aside.

  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).

  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.

  • Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.

  • Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).

  • Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.

  • Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.

Coconut Dusted Cocoa Balls

Screen Shot 2018-06-20 at 10.57.34 AM.png

These are quite possibly my new favorite! With the combo of sweet and salty that melts in your mouth you’ll keep going back for more. Made with all natural sweeteners. Dairy & gluten free. 

Makes 8 balls

Ingredients:
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
2 tsp almond meal
3 tsp cocoa powder
1 tbsp + 1 tsp melted coconut oil
2 tbsp maple syrup
1 tbsp raw honey
Pinch of sea salt
2 tbsp coconut flakes
Instructions: 
Combine all ingredients except coconut flakes into bowl and mix well. Round into bite size balls and roll in coconut flakes. Allow to chill in fridge for at least an hour. 
Enjoy! 
#saturdayvibes #yummy#dessertforbreakfast

Mango Chaga Chia Seed Pudding

Screen Shot 2018-06-12 at 8.40.29 PM.png

I’ve been on a chia seed kick lately! Chia seeds are high in fiber, omega 3’s, protein and antioxidants so it’s hard not to love this nutritious little seed. The combination of sweet and creamy pudding mixed with the tart mango smoothie is quite an enjoyable food experience! Highly recommend giving this a try! 

Mango Chaga Chia Seed Pudding

Smoothie ingredients: 
1 mango
1 frozen banana
2 tbsp lemon juice
1 tsp chaga powder (optional) 
Splash of coconut water
3 ice cubes
Raspberries as garnish
Mint as garnish
Chia seed pudding ingredients: 
1/4 cup (4 tbsp) chia seeds
1 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup

Combine all chia seed pudding ingredients in glass container and allow to chill 2hrs-overnight. 
Place all smoothie ingredients in blender and blend. Add smoothie to the top of refrigerated pudding and enjoy as a healthy breakfast, dessert or snack! 

#wellnessbylittle #food4thought #healthyeating

Chia Pudding Berry Parfait

Screen Shot 2018-06-12 at 8.38.10 PM.png

Found a little sunshine on this cloudy Friday 😋
 
Chia seed pudding parfait with a touch of Mt Hood 🍯 

Ingredients:
1 cup @califiafarms unsweetened vanilla almond milk
4 tbsp chia seeds
1 tsp maple syrup
1/2 cup @ellenosyogurt plain greek yogurt
Handful of berries
1 tbsp granola (if preferred) 
1 tbsp honey
Mix almond milk, chia seeds and maple syrup together and set aside for 2 hr - overnight. Layer plain yogurt, berries, granola (if preferred), and drizzle honey over the top. 
Great as a breakfast, snack, dessert! 
#wellnessbylittle #fridaymood #breakfast

Superfood Mint Chip Shake

Screen Shot 2018-06-10 at 4.53.28 PM.png

Who doesn't love a healthy spin on a classic favorite! Enjoy this creamy mint chip shake as a healthy breakfast, mid day snack or dessert! 

🌱 Superfood Mint Chip Shake 🌱

Serving Size: 1

Ingredients: 
1/2 avocado
2 tbsp cocoa nibs
2 tsp peppermint oil
1 tsp vanilla extract
Handful of spinach
1 tsp chia seeds
1 scoop @vitalfarms collagen peptides
1 tsp coconut oil
1 cup unsweetened vanilla almond milk
1 tsp Stevia
1 tsp honey

Instructions:
Blend all ingredients and enjoy! 

Chocolate Chia Seed Pudding

IMG_2210 (1).jpg

The texture of this chia seed pudding is perfectly thick and creamy and is a great option not only for breakfast but as a snack or dessert too! Chia seeds are packed with antioxidants, omega 3's and fiber plus it gives you that full feeling for hours after eating! 

Servings: 4
Ingredients
1 1/2 cups Califia unsweetened almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
2-3 tbsp maple syrup
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional) 
2 tbsp coconut shreds
2 tbsp mini chocolate chips
2 tbsp almond flakes
Handful or raspberries 

Instructions

  • Combine almond milk, chia seeds, cocoa powder, maple syrup and stir until cocoa powder is fully mixed.  
  • Place mixture in 4 separate containers and let chill for at least an hour but can be overnight.
  • Add coconut shreds, chocolate chips, almond flakes, and raspberries as a garnish and violà! 


Enjoy! 

Homemade Apple, Date & Carrot Morning Muffins

IMG_4440.jpg

Mmmm love quick grab n go snacks in the morning... or really all the time lets be honest. These are so perfect with a cup of coffee. Pro tip: heat muffins for 15 seconds in the microwave with a little butter. You won't regret it! 

Ingredients:
1 cup whole wheat flour (or flour alternative)
1 cup white pastry flour (or flour alternative)
1 tbsp baking powder
1/2 cup sugar
6 dates, chopped
2 medium sized organic carrots, shredded
3/4 cup unsweetened organic apple sauce
2 eggs
1/3 cup canola oil
1 tbsp vanilla extract

Directions:
In a medium bowl combine flours, baking powder and sugar. 
Stir in dates, carrots, applesauce, eggs, canola oil and vanilla extract. 
Bake for 20-25 minutes or until tops are golden brown.

Enjoy!!

 

Dates, Peanut Butter, Coconut Oh My!

FullSizeRender (31).jpg

No time to make a substantial breakfast in the morning? This has been a go to for me lately! Dates are easily digested allowing your body to make full use of their goodness and the dietary fiber in dates helps to remove waste in the colon. They also contain Vitamins K & A which help maintain healthy skin and nails and protect the eyes. Aaaand then there's the peanut butter. Peanut butter is the perfect compliment to a date in my opinion. Some salt to balance out the sweetness in the date and the crunch from the coconut flakes. Yea, all the yum. Enjoy! 

Chocolate Coconut Oat

Screen Shot 2017-09-11 at 7.38.17 AM.png

I've discovered the only way Nathan and I will even consider going for a run after church is if we eat something beforehand versus our usual crisis mode code black hangry state we're usually in 😂 
This morning its this chocolate coconut oat smoothie with figs for a little sweetness. Absolutely loving this cool crisp fall like morning 🙋🏻

Serves 2

Ingredients: 
1 scoop chocolate protien
2 bananas
1 frozen fig
1/2 cup oatmeal
1/2 cup coconut flakes
1/2 cup unsweetened almond milk
1/2 cup unsweetened caramel flavored cold brew
5 ice cubes

Directions: 
Blend all ingredients except coconut flakes. Once smooth, add coconut and blend for 2-3 seconds just enough to mix in coconut! 

Greens and Beechers Cheese Egg Muffins

These are blissful little bites for many reasons. Easy to grab and go, incredibly flavorful, filling and healthy! Muffins for breakfast have been slowly sneaking into my life more and more. Early mornings are hard especially with back to back appointments. This is such a simple answer for breakfast and sure beats skipping or waiting until I'm a code red hangry at 10am. I hope you enjoy them! My girl Lindsay over at toastedpinenut.com was the inspiration for these muffins with a few modifications. She makes yummy dishes and I'd recommended following her for other delicious recipes. 

Ingredients: 
2 heads broccoli, chopped
2 dinosaur kale leaves, chopped
2 tablespoons olive oil
7 eggs
½ cup whole milk
1 teaspoon garlic powder
1 tbsp teaspoon sea salt
¼ teaspoon ground pepper
1 cup beechers cheese

INSTRUCTIONS
Preheat oven to 400F.
Chop the broccoli and kale. It's best if the broccoli is chopped smaller so you get some with each bite. Same with the kale. 
Put the cooking oil, broccoli and kale in a pan over medium-high heat.
Sauté the broccoli and kale for about 5 - 7 minutes.
Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, garlic powder, sea salt, and pepper.
Add in the cheese, broccoli and kale.
Mix until combined.
Distribute the egg mixture evenly into 8-12 lined muffin tins (depending on how full you fill them!)
Sprinkle top with additional cheese (optional but actually just do it).
Bake in the oven for 20 minutes. If you want the tops to be more golden brown, broil on high for 2 minutes, then remove.
Cool on a rack and store in an airtight container in the fridge until you're ready for pack 'em and eat 'em.