Tag: Breakfast

Recipes

Paleo Fruit and Nut Muesli

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I recently created this recipe out of breakfast boredom. It immediately became a favorite staple in my house and I hope it will be a favorite in yours too. You can increase the recipe and make up most of the ingredients (minus the apple and milk) ahead of time to use as needed; just keep it in an air-tight glass container. This delicious Paleo muesli is packed full of nutrient-dense goodness with plenty of protein, fiber, and complex carbs to start your morning off right.

Serves 1-2

  • 1/2 apple, cored
  • 1/4 cup raw pecans
  • 1/4 cup dry roasted or raw cashews
  • 1/4 cup roasted hazelnuts
  • 1/4 cup shredded, unsweetened coconut
  • 1/8 cup raisins
  • 1/8 cup dried cranberries (look for apple juice sweetened varieties to avoid processed sugar)
  • 1/2 cup non-dairy milk (optional, but highly recommended)

Chop the apple and nuts into small, bite-sized pieces and add to a bowl. Mix in the raisins, cranberries, and coconut. Eat as is, or serve with a bit of non-dairy milk. My current favorites are So Delicious Cashew Milk and the unsweetened variety of Milkadamia macadamia nut milk.

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Recipes

Paleo Cumin Spiced Cauliflower Fritters with Ginger Cilantro Chutney

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paleo-gluten-free-caulifoler-fritters

I love these Paleo cauliflower fritters for a nice change to my typical breakfast routine. When I’m busy it’s easy to get into recipe ruts, eating the same thing every day for breakfast. These fritters are easy to make ahead to eat throughout the week when I’m craving something flavorful and filling. They also make a great afternoon snack paired with a cup of hot tea!

These fritters are inspired by the Indian flavors that I grew up enjoying in the bay area. Although they use some traditional Indian spices, they are not an authentic Indian recipe. The fritters are accompanied by a mint cilantro chutney, which is a delicious Indian sauce that is super easy to make and goes well with other foods like grilled meats and roasted veggies.

I hope you enjoy them!

Makes 6 fritters

Paleo Indian Spiced Cauliflower Fritters

  • 1 medium head cauliflower
  • 1/2 medium yellow onion, diced
  • 1 inch piece of fresh ginger, peeled and minced
  • 1 tsp cumin seeds, whole
  • 1/2 tsp fennel seeds, whole
  • 1/2 tsp brown mustard seeds, whole
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper, ground
  • 2 Tbs coconut oil
  • 2 eggs
  • 3 Tbs coconut flour
  • 1/2 cup almond flour

Note: If you can’t find whole spices at your local grocery store you can find them online or substitute ground spices instead.

“Rice” the cauliflower using a food processor or box grater. Using a metal steamer basket in a large pot filled with 1 inch of water, steam the cauliflower for 5 minutes. Allow the cauliflower to cool.

Melt 1 tablespoon of coconut oil in a large heavy bottomed skillet over medium heat. Add the onions and sauté for 3 minutes. Add the ginger, cumin, fennel, and mustard and cook for 5 more minutes.

Once cool, scoop the cauliflower rice into a large piece of cheese cloth and squeeze out all the excess water. Transfer to a large mixing bowl and combine with the onion and spice mixture and the rest of the ingredients.

Melt 2 tablespoons of coconut oil in a large heavy bottomed skillet over medium heat. Form the cauliflower mixture into 6 small patties. Cook the fritters, covered, for about 4 minutes on each side until they are golden brown. Serve hot with Fresh Ginger Cilantro Chutney.

Fresh Ginger Cilantro Chutney

  • 1 cup fresh mint leaves
  • 1 cup cilantro leaves
  • 1 jalapeno, stemmed and minced
  • 1 inch piece of fresh ginger, peeled and minced
  • 2 Tbs lime juice
  • 1/2 cup unsweetened coconut flakes
  • 2 dates, pitted
  • 1/4 tsp sea salt
  • 2 Tbs coconut oil
  • 1/4 cup water

Soak the pitted dates in a small bowl with the water for about 5 minutes to soften. Add the dates and the soaking water to a blender or food processor. Add the rest of the ingredients and blend until well combined. This chutney will keep in the refrigerator for about 5 days.

 

Recipes

Grain Free Banana Blueberry Muffins

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BlueberryMuffinsThese grain-free, gluten-free, paleo-friendly muffins are higher in protein and lower in carbohydrates than their wheat-filled counterparts and just as delicious. One word…YUM!

Makes 18 muffins

  • 3 ripe bananas, peeled and mashed
  • 2 eggs
  • 1/4 cup unsalted almond butter
  • 2 Tbs coconut oil, melted
  • 1 Tbs vanilla extract
  • 2 Tbs honey
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups fresh or frozen blueberries

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the mashed banana, eggs, almond butter, oil, vanilla, and honey until smooth. Add in the flours, baking soda, and sea salt and mix again. Gently fold in the blueberries. Place paper liners in muffin tin and spoon in batter so that each cup is about 3/4 full. Bake for 25-30 minutes or until tops are lightly browned and a toothpick comes out clean.

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Recipes

Grain Free Pancakes

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IMG_1544Whether you are gluten-free, paleo, or just looking for a healthier alternative to your usual breakfast routine, these grain-free pancakes are a delicious way to start your morning! An added bonus: almond flour is lower in carbohydrates and higher in protein than wheat flour, contains heart healthy fats, and has an amazing buttery taste.

  • 1/2 cup milk (cow, goat, almond, hemp, or coconut)
  • 2 eggs
  • 1 Tbs honey
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 to 3 tsp coconut oil (for cooking)

Mix all ingredients except the oil together in a large bowl. Warm 1 tsp of coconut oil in a large skillet over medium low heat. Pour 1/4 cup of pancake batter into skillet, spreading and shaping with the back of a spoon as needed for uniform thickness. Watch the pancakes carefully as they cook, grain free pancakes tend to cook quicker and burn faster than their wheat counterparts. Flip the cakes after bubbles rise to the surface, about 1 to 2 minutes. Cook on the second side for another 1 to 2 minutes then transfer to a warm (200 degrees Fahrenheit) oven while you cook the remaining batter. Add more oil to the pan as necessary. Serve these pancakes warm with your favorite toppings. I added a drizzle of raw honey, fresh bartlett pears, and roasted hazelnuts to mine.

Recipes

Walnut Stuffed Figs

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These are a beautiful treat for late summer parties.

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Serves 5.

Stuffed Figs

  • 10 fresh ripe Figs (I used Mission variety, but any kind will do)
  • 1/2 cup Walnut halves or pieces
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1/8 tsp ground Cloves
  • 1/8 tsp ground Nutmeg

Vanilla Cashew Creme

  • 1 1/2 cups raw Cashews
  • 6 pitted Dates
  • 1 Tbsp Coconut oil
  • 2 Tbsp Vanilla extract
  • 1/4 tsp Sea Salt

Heat oven to 350 degrees. Place the dates and the cashews for the vanilla cashew cream in a bowl. Add just enough water to cover the ingredients and let soak for 30 minutes. Slice the figs and arrange in a glass baking dish. Chop walnuts into small pieces and mix with salt and spices in a bowl. Make a depression in the figs with your finger or a spoon and then spoon spiced nut mixture into the fig halves. Bake figs for approximately 20 minutes or until they have slightly softened.

While the figs are baking, remove and strain the cashews and dates, making sure to reserve the soaking water. Place all ingredients for the vanilla cream in the food processor and blend, adding 1 Tbsp of the soaking water at a time until the mixture is the consistency of smooth frosting. Set aside.

Serve the figs warm and drizzled with Vanilla Cashew Cream.