Viewing entries in
Breakfast

Pumpkin Gingersnap Parfait

Comment

Pumpkin Gingersnap Parfait

This recipe is only 3 ingredients and one step...doesn't get much easier than that!

Pumpkin Gingersnap Parfait

1 can Unsweetened Pumpkin Puree
Dairy Free Yogurt (I like Anita's @ Whole Foods)
2 Cappello's Gingersnap Cookies Baked

  1. Layer all of the ingredients in a clear glass or mason jar.  Continue layering until the glass is full.

Comment

Paleo Asian Egg Sandwich

Comment

Paleo Asian Egg Sandwich

Paleo Asian Egg Sandwich

1/2 KNOW Foods Bun
1/2 Avocado
1 Egg
2 Seaweed Snack Sheets
1 tsp Tamari

  1. Toast the bun or cook in the oven at 350 degrees for 5 minutes
  2. Smash and spread the avocado on the toasted bun
  3. On medium heat, cook the egg in a pan 
  4. To assemble, top the smashed avocado with seaweed sheets and then add the egg on top
  5. Drizzle with Tamari and Siracha if desired

Comment

Bacon & Egg Cups

Comment

Bacon & Egg Cups

image2 (1).JPG

Clients always ask me for breakfast ideas on-the-go.  It’s not easy to get a sufficient amount of protein as it is, and if you’re on the run, it makes it even more difficult.  While I wish my mornings permitted for a home-cooked meal, more often than not there’s only time to grab my purse and go!

The most popular grab-and-go meal these days seem to be bars.  However, you have to be wary of the bar craze.  Most bars claiming ample amounts of protein are filled with fake ingredients, not to mention, they are loaded with sugar.  

Even the more “natural” bars often contain Whey Protein.  Whey protein is fine if you can tolerate dairy, but if you’re Paleo, or just trying to avoid dairy in general, you need to avoid Whey as well.

So where does this leave us for an ideal breakfast to go?  I love eggs because they are versatile, low-cal and high protein.  I created this recipe so I could easily have eggs for breakfast without having to set aside the time.  A heart-healthy, protein-packed breakfast that won’t interfere with my morning schedule?  Sold! 

 

Bacon & Egg Cups

 

4 whole eggs

8 egg whites

4 pieces of turkey bacon

1 cup mushrooms

salt and pepper

  1. Preheat the oven to 375 degrees
  2. In a sauté pan, pre-cook the bacon
  3. In a mixing bowl, combine eggs, egg whites, mushrooms (or any preferred vegetable), salt and pepper
  4. Once the bacon is cooked, chop and add to the remaining ingredients
  5. Whisk together until combined
  6. Spoon the mixture into muffin tins.  Do not fill to the top as these will rise!
  7. Bake for 10-15 minutes
  8. Store in Tupperware and heat in the microwave or eat cold  

Comment

Shakshuka

Comment

Shakshuka

Shakshuka is an Israeli dish of poached eggs in tomato sauce.  Shakshuka means comfort food.  Just kidding.  It doesn’t.  I acutally have no idea what the word means, but it should.   

This easy one-pot meal is healthy, filling, and satisfying.  It also screams DIP SOMETHING IN ME!! Israeli’s serve it with a side of pita or challah.  Instead, I made my paleo tortillas.  They’re perfect for scooping all of that tomato-ey goodness.   

 

Shakshuka

 

1 red pepper

½ yellow onion

1 can (28 oz) crushed tomatoes with juice

½ cup chicken borth

2 minced garlic cloves

1 tsp cumin

1 tsp paprika

½ tsp oregano

½ tsp red pepper flakes

salt and pepper

6 large eggs

¼ cup cilantro, chopped

  1. Thinly slice the pepper and onion
  2. In a large pan, sauté the peppers and onion for 3 minutes
  3. Add the seasoning and garlic to the pepper and onion mixture
  4. After stirring for a minute, add the tomatoes and chicken broth
  5. Simmer for 20-30 minutes until the liquid reduces and starts to thicken
  6. Crack the eggs into the pan and cover
  7. Let cook for 10 minutes (more or less depending on yolk preference.  Cook less for runny yolk) 

Comment

Pumpkin Donuts with Coconut Glaze

Comment

Pumpkin Donuts with Coconut Glaze

I need to confess something.  Don’t judge.  I hate Thanksgiving food.  No disrespect to my grandma, but the turkey is always cold and dry and don’t even get me started on sweet potatoes covered in marshmallows.  Needless to say, just not my jam.

That being said, somehow I always leave Thanksgiving dinner having to unbutton my pants. Finishing dinner completely unsatisfied, I end up going cuh-razy at the dessert table, making up for a lack in turkey with butter, flour and sugar.

Well that will be all different this year!  Ok maybe not completely different.  The turkey will probably still be dry and alas, I know my efforts to ban marshmallows from any dinner side dish will fail once again. 

The HUGE difference this year will be my Paleo Pumpkin Donuts at the dessert table! Yummm.  Instead of enduring an excruciating stomachache from excess gluten, sugar, and dairy, I will be able to enjoy these grain-free, gluten-free, dairy-free, sugar-free and GUILT-FREE Pumpkin Donuts with a Coconut Glaze. 


Paleo Pumpkin Donuts

For the Donuts:

1 ¾ cup almond flour

3 tbsp coconut flour

½ tsp salt

1 tsp baking soda

5 tbsp maple syrup

4 tbsp coconut oil (melted)

½ cup pumpkin puree

½ tsp vanilla

2 tsp pumpkin pie spice


For the Glaze:

½ cup coconut butter, slightly melted

2 tbsp maple syrup

2 tbsp water

  1. Preheat the oven to 350 degrees
  2. Lightly spray a donut pain or use coconut oil to coat
  3. Whisk the dry ingredients together in a medium size bowl: almond flour, coconut flour, salt, baking soda and pumpkin pie spice
  4. In a separate large bowl, whisk together the wet ingredients: maple syrup, coconut oil, pumpkin puree, and vanilla extract
  5. Slowly mix the dry ingredients into the wet.  Whisk together until combined
  6. Fill a Ziploc bag with donut batter and cut the top off one of the bottom corners. Use this as a piping bag and fill the donut pan ¾ of the way full
  7. Bake for 20 minutes
  8. Let cool for 5 minutes and then flip the donuts out and cool on a wire rack.
  9. While the donuts are cooling, whisk together the ingredients for the glaze: coconut butter, syrup and water
  10. Once donuts have cooled completely, dip the top into the glaze and swirl gently to evenly coat the donut.  Return to the wire rack and top with sprinkles! 

Comment

Fall Harvest Hash

Comment

Fall Harvest Hash

“What grows together goes together.”  It’s an easy enough motto to pretty much guarantee a wonderful and complex flavor profile. 

I know what you’re thinking…but peanut butter and chocolate don’t grow together? This may not work across the board and trust me; no one is denying the beauty of chocolate and peanut butter.  However, this is generally a good rule of thumb when it comes to fruits and vegetables.

Seasonal and regional produce, generally pair very well together.   Fall fruits and vegetables are no exception.  This is the season of squashes, pumpkins, apples, and stone fruit.  Whether you’re in the mood for a sweet or savory dish there are delicious ways of combining multiple items from this fall produce list. 

Take this recipe for example.  It combines butternut squash and apples and can actually be used as a sweet or savory item.  I topped this “hash” with a sunny side up egg for a savory entrée, but you could just as easily spread this on toast and have a sweet squash toast breakfast.

This is extremely versatile, healthy, and flavorful.  Sure to satisfy your sweet or savory tooth.  Enjoy!

 

Fall Harvest Hash

½ Butternut Squash, peeled, cored and cut into small cubes (or one package of pre-cut butternut squash)

2 Apples Chopped (try to make uniform size to the butternut squash)

1 Large Onion Chopped

Olive Oil

Salt

Pepper

Cinnamon

  1. Preheat the oven to 400 degrees
  2. Place the butternut squash on a baking sheet and drizzle with olive oil, salt and cinnamon
  3. In a sauté pan, add the apples, onion, olive oil, salt and pepper
  4. Sauté until onions become translucent, approximately 10 minutes
  5. Remove the butternut squash from the oven.  Add the apple and onion mixture to the butternut squash
  6. Return the mixture to the oven until slightly apples and squash are slightly browned, approximately 20 minutes.

Comment

Pumpkin Pie Spiced Chia Seed Pudding

Comment

Pumpkin Pie Spiced Chia Seed Pudding

If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough.  As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues.  As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.

I first discovered chia seed pudding during my first stint in the Whole30 Challenge.  As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.

Chia Seed Pudding to the rescue!  This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding! 

Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!

 

Pumpkin Pie Chia Seed Pudding

2 cups vanilla almond milk

½ cup chia seeds

1 tsp vanilla extract

1 tbsp cinnamon

1 tbsp pumpkin pie spice

  1. In a large Tupperware combine all of the ingredients and whisk together
  2. Let sit for 10 minutes and whisk again.  This will help prevent any clumping
  3. Seal the Tupperware and refrigerate for 2.5 hours, best overnight.

Comment

The Best (and Healthiest) Banana Bread Ever!

Comment

The Best (and Healthiest) Banana Bread Ever!

As soon as fall hits, I get into a baking frenzy.  Nothing goes better together than sweater weather and a freshly baked treat.  However, to avoid yielding a sweater weather worthy body (that’s a mouthful), I opted to make this banana bread healthy!  Banana bread with a high nutrient and energy density- guess what?  You’re in luck.   

As a health coach, I try and establish a positive relationship with food.  Food is part of life and an amazing part at that. We shouldn't be mad at ourselves for craving things like bread, desserts, or in the case of banana bread a genius bread and dessert hybrid. 

Instead of beating ourselves up and staring down the path of downward spiral into self-sabotage, we should allow ourselves to pursue these cravings but make a few smart and healthy swaps along the way. 

Let’s change the conversation from, “ugh I’m so fat all I want is dessert,” to “I’m really craving a dessert.  How can I satisfy this craving in a healthy manner?”  Do you see how this small adjustment in how we talk to ourselves, can change our attitude so dramatically? 

Fortunately there ARE ways to make desserts healthier when fruit just won't cut it.  This Paleo banana bread for example is gluten free, dairy free and sugar free – AKA guilt-free.  It is sweetened only with ripe bananas.  How nature intended! 

 

Paleo Banana Bread

1 Cup Almond Butter

4 Very Ripe Bananas (the browner, the better)

2 Eggs

½ Cup Coconut Flour

3 tbspn Coconut Oil

1 tbspn Cinnamon

1 tspn Baking Soda

1 tspn Baking Powder

1 tspn Vanilla

  1. Preheat the oven to 350 degrees
  2. Mash the bananas in a large bowl
  3. Add the wet ingredients- Almond Butter, Eggs, Coconut Oil, and Vanilla.  Mix to combine with the bananas.
  4. Add the dry ingredients into the wet- Coconut Flour, Cinnamon, Baking Soda, and Baking Powder
  5. Spray a bread tin with oil (I like coconut oil but any oil spray is fine). 
  6. Bake the bread for 40-45 minutes (until you can remove a toothpick and it is almost dry.  A few crumbs are ok! You don’t want the banana bread to be dry)

Comment