Smells like autumn in my house in the middle of summer!
Power quinoa bowls for breakfast
1/2 cup warm quinoa add 1/4 cup warm almond milk unsweetened, 1 teaspoon melted coconut oil, 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon, 1/4 cup nuts of your choosing I used almonds and walnuts, 2 tablespoons hemp seeds,1/2 apple diced and warmed and a drizzle of maple syrup . Mix together and enjoy!
3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.
Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.
Day one will probably feel pretty consistent to how you already eat. Enjoy these delicious recipes! It might be hard to skip the coffee, some people like to keep one cup of coffee but they lose the sugar or cream. Try to substitute one cup of herbal tea instead.
Start your day with a glass of warm lemon water, this will help to alkalize your body. Wait a half an hour and then prepare your breakfast.
1 cup kale
1 tablespoon toasted pinenuts
One squeeze of lemon juice
Two scrambled eggs, adding only a pinch of Himalayan sea salt
One piece of whole-grain bread toasted
For the kale, heat a skillet to medium and place the kale inside. Cook for four minutes so that the Kayle is not completely wilted. sprinkle with lemon juice, Himalayan sea salt and pinenuts that you have toasted lightly in a dry skillet.
I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!
Serving size one bowl
In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.
I like to make a batch of 12 of these “muffins” and then put them in the refrigerator for quick breakfast reheats throughout the week.
12 pieces of bacon
2heaping tablespoons salsa
Cheese if desired
Spray muffin tin with Pam cooking spray and wrap one piece of bacon around each hole. Combine eggs with salsa and pour in muffin holder. Bake at 375° until done anywhere from 20 to 30 minutes depending on your oven. Let them sit for five minutes before taking them out of the muffin pan.
Here is a pic of my daughter Morgen, nine years old, who loves to get in the kitchen with me. She is making a different variation including turkey Polska kilboska in with the eggs instead of the bacon.
~ 1 3/4 cups almond milk ( I use unsweetened vanilla flavor)
2 tbsp coconut oil
2 tsp pumpkin pie spice.
Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat for about a minute and a half per side. Pancake batter will bubble just like traditional ones.