Breakfast Bars

Serves: 12-16 bars

Ingredients

Instructions

  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine grapeseed oil, agave and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins

“Recipe from Elana’s Pantry by Elana Amsterdam”

 

COCONUT QUINOA BREAKFAST BOWL

 Ingredients:

  • (1) cup quinoa
  • (1) cup coconut milk
  • (1) cup cold water
  • (1/8) tsp salt

Add per serving:

  • (3) tbsp shredded coconut
  • (1) tbsp maple syrup to taste
  • (1/4) cup fresh blueberries
  • (5-6) fresh cherries, halved and pitted
  • (3-4) chopped pitted dates (optional)
  • (1/4) cup plain yoghurt (optional)

Combine the coconut milk, quinoa, water, and salt in a medium saucepan and stir to combine. Bring to a boil on medium-high heat with the lid on, once it boils, turn the heat to low, and cook (covered) for 25 minutes.

Once the quinoa is cooked and all the water is absorbed, remove from the heat and fluff with a fork inside the pan.

To serve, scoop one cup of the coconut quinoa into a bowl, add the maple syrup and stir. Top with coconut, fruit, and optional dates and yoghurt. Serve warm or at room temperature and enjoy

 

GRAINS AND SEEDS: MAPLE MUESLI

Ingredients:

3 eggs white

1 cup maple syrup

1 ½ teaspoons ground cinnamon

Salt

4 cups rolled oats (old-fashioned oats)

1 cup pumpkin (pepita) seed kernels

1 cup sunflower seed kernels

1 cup sliced almonds

1 cup pecan pieces

1/3 cups sesame seeds

Instructions:

This recipe makes a generous amount suitable for about 20 helpings. You can easily halve it if you don’t wish to make too much. Store it in an airtight jar to keep it fresh or in the freezer. As well as breakfast, try it a q quick snack in the mid afternoon if you are craving something with some crunch and a little sweetness

Grease 2 large baking sheets or line them with parchment paper. Preheat oven to 375 F (190 C)

Whisk the egg whites, maple syrup, cinnamon and a pinch of salt in an extra- large bowl until well combined. Add the remaining ingredients and stir until well combined

Spread the oat mixture onto the prepared baking sheets. Bake in the preheat oven, stirring occasionally, for about 25 minutes or golden brown and crisp. Let cool completely before storing.

Make about 10 cups

“Recipe from http://www.simplefreshdelicious.com”

 

SCRAMBLED EGGS

INGREDIENTS:

1 tbsp (15ml) extra virgin olive oil

1/2 tsp (2.5ml) cumin

1/2 tsp (2.5ml) turmeric

1/2 cup (125ml) onion, sliced

1 cup (250ml) zucchini, into 1/2 -inch (1cm) dice

1/2 cup (125ml) diced asparagus or broccoli

1/2 tsp (2.5ml) grey sea salt or pink rock salt

1/2 tsp(2.5ml) coriander

1/2 tsp (2.5ml) cinnamon

4 large organic eggs

1/2 cup (125ml) fresh cilantro leaves, chopped

DIRECTIONS:

  1. Warm oil in skillet on medium-low heat and add cumin seed and turmeric powders. Stir for a few seconds
  2. Add the onions and cook for 2 minutes
  3. Add the zucchini and asparagus and cook 3-4 minutes
  4. Add the salt, coriander and cinnamon
  5. Stir and cook for 2 minutes
  6. Whisk eggs in a small bowl and pour into pan. Add cilantro and stir until the eggs are cooked

Make 2 servings

* Recipes from ” Meals that Heal Inflammation” by Julie Daniluk

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