Hot Cereal

breakfast cereal kids recipes May 19, 2020

Hot Cereal

2 T unsweetened shredded coconut

1 T pepitas (pumpkin seeds)

1 T flax seeds

1 T chia seeds

¼ C walnuts

2 t ground cinnamon

1/8 to ¼  t sea salt

1 C boiling water (OR ½ C coconut or almond milk and ½ C water OR 1 C coconut or almond milk)

Combine all ingredients in food processor or blender. Blend until finely ground. Pour boiling water into blender and blend slowly on low then higher until cereal is smooth. Transfer to bowl. Garnish with other seeds, goji berries, etc. Serves 1.

Dry ingredients can be doubled or made into amount desired and stored in sealed container in the refrigerator for future use. To serve, add boiling liquid; blend and serve.

Continue Reading...

High Protein Breakfast Cookies

High Protein Breakfast Cookies

1/2 Cup Nut or Seed Butter

1 T Chia flour (or ground chia seeds)

1T warm water

3 ½ T Xylitol or Erythritol

1 T arrowroot, potato or tapioca starch (for a soft cookie) OR 2 T for a harder cookie

¼ t baking powder

1/8 t liquid stevia (optional)

Pinch of salt

2 T Cacao Nibs (optional)
3 T sunflower seeds (optional)

  1. Preheat oven to 350 degrees. Line a small baking sheet with parchment.
  2. In a cup or bowl mix together the chia and water. Stir in with the nut or seed butter in a larger bowl. Add in the Sugar, Starch, Vanilla, Salt, Baking Powder, Stevia and your optional ingredients.
  3. Divide dough into two portions. Shape the dough into the size and shape of a hamburger patty. Place on prepared baking sheet and bake 18-20 minutes.
  4. Allow to cool completely before removing from baking sheet. (to speed up this process place cookie sheet in the freezer.)

Option: Use 1/2 T of Chia and only 1/2 T of starch if you want to limit starch/sugar intake.

...

Continue Reading...

Farmer's Market Roasted Veggie Breakfast

Farmer’s Market Roasted Veggie Breakfast

Serves 4

 

Ingredient

 

1 # asparagus, thin, woody ends trimmed

½ C cherry or grape tomatoes, halved

1-1/2 T avocado oil

4 large eggs

2 T shaved Parmesan

1 T chopped chives

Bread

 

Method

 

Preheat oven to 425ºF.

Toss asparagus and tomatoes with oil in a shallow baking dish.

Place vegetables in a single layer in baking dish.

Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.

Crack eggs over asparagus mixture.

Return to oven and roast until egg whites are just set, about 6-8 minutes.

Top with cheese, sprinkle with chives and serve.

Offer crusty bread on the side, if desired.

Continue Reading...
Close

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.