Easy and health breakfast recipes.
As part of our partnership with Kohl's #MakeYourMove campaign, we have been focusing on doing more of the little things that make us happy. A few weeks ago, the lovely Hayley and Bill from Primal Palate sent us a copy of one of their cookbooks, Gather: The art of Paleo entertaining. It's a beautifully done cookbook that has creative recipes categorized by season. We over here at the YBC office love baked goods, but because I follow the GAPS diet (similar to Paleo), I rarely do any baking. Inspired by the book, Lauren took matters into her own hands and made Primal Palate's orange scones.
These GAPS friendly pancakes are moist and fluffy, but since maple syrup isn't allowed on the GAPS diet it still feels like something is missing. Homemade yogurt (recipe available in my free eBook when you sign up for the newsletter) is a nice alternative if you're looking for a savory snack, but is no good if you're looking for something sweeter. This is where the blueberry sauce comes in. It satisfies a sweet tooth, is GAPS friendly, and let's be honest - looks a whole lot better than maple syrup, right?
Pancakes have been my go-to afternoon snack lately. I've experimented with quite a few GAPS ingredients, and this combo has yielded the best pancakes so far. They are fluffy, flavorful and completely satisfying. The only trick to them is that you have to make them small - just smaller than the palm of your hand. They flip easier that way. Hope you enjoy!
I'm still going strong on the gluten-free, sugar-free front in an attempt to heal my stomach after long-term antibiotic use. I am not happy about it, as I love oatmeal and granola with all the fixings, but hopefully this is just a short term restriction until things heal up. In the meantime, I've been enjoying zucchini and kale egg muffins, and this kale and garlic omelet. It's light and flavorful, and doesn't make me miss my oatmeal too much. :)
I am temporarily testing out a grain-free, soy-free, sugar-free diet in an attempt to get my health back to 100%. This is easy when I'm at home, but bringing my vitamix with me for a weekend trip for a yoga workshop was just too much of a hassle (and sort of over the top). Instead, I decided on these kale and zucchini egg muffins. They are, like most things I make, easily customizable - just throw in whatever veggies you've got in your fridge and it's pretty much a guaranteed success. These taste great fresh out of the oven or cold the next day, so if you're the planning ahead type, make them the night before and grab and go in the morning. Easy!
This is a dish I make quite often because it's good both hot and cold, and therefore works as a breakfast or snack. It's so customizable, so feel free to put in your favorite fruit if you don't see it here. In the past, I've used bananas to line the bottom of the pan, and mixed in raspberries, fresh strawberries, and even pears. This time around I used peaches and berries, and it was just as good.
Breakfast is my favorite meal of the day, which makes this juice cleanse I'm currently on pretty difficult. I mean, what would you rather have on a chilly morning? Fresh vegetable juice or a hot, delicious bowl of oatmeal? It's not a hard choice.
Anyway. Oatmeal. Alone, it's bland and boring. But add the fixings seen here and it is suddenly transformed into a dish to look forward to. The blueberries and cranberries give it enough sweetness that, in my opinion, you don't even need the traditional maple syrup sidekick.
We are in Maine preparing to leave for Germany tomorrow. I woke up this morning with an inexplicably intense craving for pancakes. I used what I found around the house and made this pumpkin version of a pancake. A lot of times pancakes that don't call for much flour can come out flat and sort of cardboard tasting - not the case with these! The pumpkin was responsible for making these fluffy, and almost cake-like. Combined with the cinnamon and nutmeg and topped with maple syrup these were a hit, and something I will definitely make again.
When my mother-in-law visited, she made up a batch of these steel cut oats and my husband and I liked them so much we now make a bunch of individual servings every Sunday so we have them throughout the week. We enjoy them at breakfast, or as a mid-morning meal. Steel cut oats are the best choice because they are the least processed oats which means your body really needs to work to digest them, thus keeping you fuller for longer. (Read more in depth here.) I love making them in mason jars for the convenience of having an individual serving right at your fingertips. Toppings options are endless: fresh berries, cinnamon, maple syrup, nuts, flaxseed, chia seeds, etc.
Ok this isn't something you'd probably want to make every day (I mean, unless youenjoy hollowing out juicy grapefruits, cutting a ton of fresh fruit, and cleaning your kitchen after all that), but it's still a pretty cute idea to serve on special occasions, right? The grapefruit is the perfect size for individual servings if you were having a small brunch, and you could use the same concept and serve fruit salad out of a watermelon if you had a bigger gathering. Here's what you'll need to do:
I'm a huge cookie fan, but since the cold weather has triggered my Lyme arthritis, I've been staying away from sugar as part of an alkaline diet. These cookies have three simple ingredients and are sugar-free, dairy-free, and if you buy pure oats (not cross-contaminated with bits of wheat/barley), they are gluten-free as well. They're definitely a breakfast cookie- not very sweet, but perfect heated up with a hot cup of tea before you take on the day, and they make a great afternoon pick-me-up as well.