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.
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)
Option: Use 1/2 T of Chia and only 1/2 T of starch if you want to limit starch/sugar intake.
Farmer’s Market Roasted Veggie Breakfast
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
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.