Tag Archives: breakfast

D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.

 

 

 

First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)

 

 

Top with granola, nuts and seeds, and more fruit, etc.

 

 

 

E N J O Y.

 

 

 

 

 

 

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PB + J breakfast bars

These babies are for real! It’s like I was transported back to child-hood with this flavor combo. PB + J always holds a special place in my heart. Um…move on to the recipe?

pb + j breakfast bars

PB + J Breakfast Bars

1/2 C dried blueberries
1/2 C dried dates
1/4 C agave nectar
1/4 C peanut butter (I used Trader Joe’s unsalted creamy PB)
1 C roasted nuts or seeds (I used sliced almonds)
1 1/2 C toasted oats
Vanilla paste, to taste
1 – 2 t. spirulina

Procedure

1. Process dried dates and blueberries in food processor until a paste is formed.

2. Toast oats. This can usually be done at 350 degrees for about 10 – 15 minutes (just watch the oats so they dont burn)

3. Put dried fruit paste, nuts/seeds, vanilla paste and oats in a bowl.

4. Warm the peanut butter and agave over low heat. Once melted, pour in bowl. Mix together.

5. Put the bars in a pan and refrigerate to set up. In about an hour you can cut them and store them individually.

 

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Granola

i love granola. period.

granola

today i make granola. and it is good.

GRANOLA

2 C Oats

2 C Nuts (I chose a mix of walnuts, pistachios, and almonds)

1/3 C Olive Oil

1/3 C Honey

1 T Cinnamon

Pinch Nutmeg

Ground Ginger, tt (I may like mine a little stronger than most people)

Pinch Salt

1 t Vanilla Bean Paste

1/4 C Goji Berries

1/4 C Shredded Coconut

granola1

1. Preheat oven to 350. Toast oats for 10 – 12 minutes, rotating halfway through. The nuts should only take about 8-9 minutes.

2. Chop the nuts into preferred size. (If using walnuts make sure to rub them first to get the bitter casings off)

3. Mix together the oil, honey, vanilla, salt, spices and add all the nuts and oats.

4. Turn back out onto the sheet pan, put back into the oven, and turn the oven off. Let the honey start to caramelize. You can just leave the granola in the oven and walk away. I left mine in the oven for about an hour to an hour and a half.

5. Add the goji berries and coconut and let cool.

6. Store in airtight container.

Enjoy!

almond heart

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Vegan Pumpkin Muffins

It’s still that time, pumpkin everything. So how about a little breakfast/snack treat? yum-o! The great thing about these muffins is that you can sub protein powder for ap flour to add a little protein boost. Also, you can add chocolate chips or a strudel topping if you want to go all fancy.

 

vegan pumpkin muffins

Vegan Pumpkin Muffins

(recipe adapted from Eat Drink Better)
1 can of pumpkin
1 C whole wheat flour
1 C all-purpose flour*
1/4 C corn starch
1 C sugar
1 tsp baking soda
3/4 tsp salt

 

1/2 C olive oil
1/3 C water
2 T flax meal
6 T water (for mixing with the flax meal)
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp allspice
1 tsp pumpkin pie spice
In a medium bowl, mix the flax meal and six tablespoons of water (warmed), and set it to the side for five minutes. Next, preheat your oven to 350 degrees. Set that aside.
In a different bowl, mix together the baking soda, spices, salt, corn starch, whole wheat flour, and all-purpose flour. Set that aside as well. Retrieve the bowl with the warm water and flax seed and add oil and sugar. Whisk it until well blended. Add one-third cup water and the pumpkin to that, and whisk again.
Start adding in your dry ingredients and blend gently, avoiding over-mixing. Folding or stirring is definitely the way to go. Scoop into muffin tin.
Bake for 25 minutes. Check to make sure they are done.
Let cool for 15 minutes. (If you can wait that long)
Enjoy!
*If you want more protein in these muffins, sub the ap flour with protein powder.
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Superfood Protein Bars

These superfood protein bars are sure to please! Eat for a super snack or apart of a healthy breakfast!

superfood protein bars

 

SUPERFOOD PROTEIN BARS

(makes 6 bars)

 

1/2 C Almonds

1/2 C Cashews

1/2 C Coconut, Shredded

15 Dates

3 T agave (honey, coconut nectar, etc)

Pinch of Salt

1 T Mesquite Powder

Handful of goji berries, cocoa nibs, and white mulberries

 

 

Process almonds and cashews together until a fine flour is formed.

Add everything else and process until a dough forms and it comes together.

Press dough into a square pan, refrigerate until set (about 1 – 2 hours)

Cut into bars, wrap.

 

*Can be left out at room temp, but better is refrigerated.

 

rawgranolabars02

 

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chocolate chia seed pudding

The perfect morning meal, raw vegan chocolate chia seed pudding!

Complete with gohi berries, blueberries, coconut, and chocolate! The health benefits are through the roof with antioxidants and natural energy!


chia seed pudding

Chocolate Chia Seed Pudding

serves (2-3)

 

¼ C Chia Seeds
1 C Almond Milk
2 T Cocoa Powder
1 t Agave
Pinch sea salt

 

Blend everything until smooth. Refrigerate overnight.

 

Top w/ cocoa nibs, shredded coconut, fresh fruit, goji berries, etc.

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Cinnamon Cranberry Scones

Cinnamon Cranberry Scones

Makes a lot (approx. 3 dozen)

Ingredients:

3 C apple sauce
2 C carrot pulp
2 C almond meal
1/2 C raisins
1 C dried cranberries
1/2 C coconut oil, liquid
1/2 C agave nectar (or other sweetener)
1 C flax meal
1.25 C water
1.25 C brazil nut pulp
1/8 C cinnamon
2 T ground cloves
3 T vanilla extract

To make the apple sauce:

Process apples in food processor until they become sauce-like.

1. Combine apple sauce, carrot pulp, and almond meal.

2. Add dried fruit, coconut oil, and agave.

3. Blend flax meal and water, Add.

4. Add spices, brazil nut pulp and water.

Shape into scones.

Dehydrate 8 -12 hours.

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coconut breakfast cakes

COCONUT BREAKFAST CAKES

serves four

3 c flax meal (for a lighter cake, use golden flax)
2 T liquid coconut oil
1/2 c agave nectar
1/2 t sea salt
1/4 c water
2 T shredded coconut

spices as desired. I like cinnamon, cloves, ginger, nutmeg. and vanilla!

mix together and shape.

pairs nicely with a fresh fruit compote.

store leftovers in fridge.

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