Breakfast

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

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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

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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

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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

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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

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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

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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!

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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

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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.

Flax Meal Raspberry Muffins

I'm often rushing out the door for early morning appointments and a muffin along with a cup of coffee make my mornings a lot better. These muffins are pretty hearty because of the flax meal which I love. I ran around the grocery store twice before asking the clerk where they keep flax meal and he kindly pointed me to the refrigerator section. Pro tip: I would store leftover flax meal in the fridge as it goes bad quickly. Lindsay over at Toasted Pine Nut introduced me to this recipe but I've played with it a little by adding more flax meal. I enjoy toasting my muffin and adding a little butter and then peanut butter. It's the bomb. 

Makes 10ish muffins

Ingredients:
3 eggs
6 tablespoons agave nectar
1/4 cup water
1/2 cup coconut oil
3 teaspoons baking powder
2 teaspoon sea salt
1 teaspoon cinnamon
1 cups almond meal
1 2/3 cup flax meal
8 oz. raspberries (6 oz. go in the batter, 2 oz. for topping)
2 tablespoons natural peanut butter, warmed for easier drizzling

Instructions: 
Whisk together the eggs, agave nectar, water, and melted coconut oil. You want to melt the coconut oil and let it cool a bit before combining it with the eggs.
Add the almond flour, flax seed meal, cinnamon, baking powder, and sea salt.
Fold in the raspberries.
Grease your muffin tins or use muffin papers (I recommend using papers).
Fill the cups until they're almost full. The muffins rise, but not a ton, so you can fill it almost all the way.
Add additional raspberries to the top of each muffin.
Bake for 25 minutes, checking after 20 minutes (just being cautious because every oven's different).
Allow the muffins to cool on a cooling rack and drizzle with peanut butter!

 Post workout treats!

Post workout treats!

Homemade Spicy Avo Breakfast Toast

You can't go wrong with this breakfast item. With endless add ons and substitutions it works for just about everyone! Fuel the brain and body for a productive, energy-filled day and honestly feel 100% satisfied afterwards. Healthy can and does taste good! 

Serving size: 4

Ingredients: 
4 slices Udi's GF bread (or any bread)
1 tbsp butter or ghee
1 tbspTrader Joes Siracha Mayo
1 avocado, sliced
2 tbsp feta cheese
1 tsp cayenne pepper
1 tsp honey
Salt to taste
2 eggs (optional) 

Instructions:
-Toast bread in oven
- Slice avo's thinly
- Remove toasted bread from oven and add all ingredients on top. 

Coconut Goji Berry Smoothie

Boost your system with lots of antioxidants and fiber. This semi-sweet smoothie is the perfect addition to your morning cup of joe and a side of protein 🍓☕️🍳

Servings: 1

Ingredients:
2- 3 frozen strawberries
1 -2 slices frozen blood oranges
1/4 cup frozen raspberries
1/4 cup mango
1/2 frozen banana (optional) 
1/2 cup coconut flakes
1/2 cup unsweetened vanilla almond milk

Blend, sip and enjoy!

Vanilla Coconut Oat Bites

These are perfect for those mornings with no time to make breakfast. Packed with protein and naturally sweetened it's hard not to love this grab-n-go snack. 

Ingredients: 
1/2 cup oats
1/4 cup vanilla protein
3 tbsp coconut shreds
1/4 cup peanut or almond butter
1/4 cup maple syrup
2 tsp vanilla extract
1/2 cup mini chocolate chips
1tsp salt

Instructions: 
Blend all ingredients in a food processor except chocolate chips. Add a splash of water if needed. Roll balls in mini chocolate chips and chill for 15 minutes prior to enjoying! 

Delicious Gluten Free Coconut Almond Banana Bread

I could honestly eat a loaf of this by myself in a day... it's that good. It's all the things free: dairy free, gluten free, peanut free, naturally sweetened and still tastes amazing! I am not the brains behind this masterpiece. Thank you @toastedpinenut for sharing delicious recipes!

Ingredients: 
2 bananas
3 eggs
1/4 cup almond butter (if almond butter is hard, stick in microwave to soften) 
2-3 tbsp agave (depending on your sweetness preference!)
2 cups almond flour
1/2 cup unsweetened coconut flakes
3 teaspoons baking powder
1/2 tsp sea salt
1 cup mini dark chocolate chips

Instructions:
Preheat oven to 350 degrees
Mash bananas in a large bowl
Add the eggs, almond butter and agave. 
In a separate bowl, combine almond flour, coconut flakes, baking powder and sea salt.
Whisk the dry ingredients into the wet ingredients.
Then, fold the chocolate chips into the batter, reserving some for the top.
Line a 9x6in pan with parchment paper. 
Pour the batter into the lined pan.
Press remaining chips into the top.
Place in oven for 30-35 minutes or until the top is golden brown.
Remove banana bread from the oven and ENJOY! 

Drizzle almond butter over the top for an extra delicious bite! 
 

You've Got To Try This Coconut & Berry Chia Pudding For Breakfast

With spring just right around the corner, this light and refreshing chia pudding fits in nicely with the season change and is super simple to throw together! If you're someone who skips out on breakfast because you don't have time to throw something together in the morning this really is a great option. When I have early morning clients I like to make this the night before so I can grab and go! 

See here for the importance of eating a nutritious breakfast. 

Ingredients:
1/4 cup chia seeds
1/2 cup light coconut milk
1 teaspoon vanilla extract
1 tbsp maple syrup
2-3 fresh sliced strawberries
Handful of blueberries
Pinch of slivered almonds
Pinch of unsweetened coconut flakes

Instructions:
Place chia seeds, coconut milk, vanilla extract and maple syrup in a mason jar, bowl or other to go container and let sit overnight. 
Set aside strawberries, blueberries, coconut flakes and slivered almonds. 
In the morning throw raw ingredients into pudding and BAM! You've got a healthy, filling breakfast to take with you on the go! 

 

Yum! Vanilla Protein Shake On The Rocks

I'm no body builder but I feel like one when I drink a good old fashioned protein shake. Sometimes those busy mornings call for a quick breakfast that you can take on-the-go. Don't worry if you don't have one of those protein shakers - I threw the ingredients in a martini shaker with ice and it worked great ; ) If you really want to feel like a bartender throw in some Baileys or Kahlua...on a Saturday of course! 

Ingredients: 
1 1/2 cups vanilla unsweetened almond milk
1 scoop vanilla or chocolate protein powder

Shake, pour and serve over ice.