Posts filed under ‘Breakfast’
Tropical green monster smoothie…transporting me to an island far far away…aka summer vacation in a bowl! This quick recipe is bright and tangy from the pineapple and mango, with a creamy base from the avocado (or banana) and packed with green goodness from the kale.
I put this bowl in the freezer for 10 minutes and the sides started to get frosty – mmmm. With the summer heat and no air-conditioning, this chilled smoothie bowl makes for a refreshing afternoon snack or a pumped up breakfast with flavor AND nutrition! If you prefer a protein boost, add 1/2 to 1 scoop of your favorite protein (vanilla would be best in this) and blend away :)
Tropical Green Monster Smoothie Bowl
Gluten-free, Grain-free, Soy-free, Nut-free, Dairy-free, AIP & Paleo-Friendly, Nightshade free, Egg-free, Refined Sugar-free, Vegan option
1/2 ripe avocado, pit removed (if you want a sweeter smoothie, sub or add 1/2 banana)
1 cup unsweetened coconut milk or coconut water (or other dairy-free milk or orange juice can be substituted for a sweeter drink)
1-2 cups baby kale leaves (or spinach)
1-2 cups baby chard (or spinach or more kale)
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks
For a protein boost add 1/2-1 scoop of your favorite protein powder
Options For Serving
chopped fruit (I used a chopped fig)
hemp hearts (not AIP-friendly)
1. Add ingredients in the order listed above (avocado through mango) to a high powered blender, and blend for 1 minute until smooth. Pour into a bowl, top with chopped fruit, coconut, hemp hearts etc and enjoy!
Serves 1 large or 2 small
When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.
I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)
Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.
I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”, I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!
Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs
1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.
2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.
3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.
4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.
For other recipes from this week’s reveal, click the link below!
I forget how much I LOVE summer! Sunny mornings and brisk afternoon showers…the grass is bright green and flowers are in full bloom. I sleep with my windows open, and I wake up to the sun peaking in my window and sound of birds chirping…so flippin’ cool. Does that almost sound like an opening to a Disney movie?! Let’s not forget all the fresh produce as well – juicy melons, spicy crisp radishes, sweet cherries and loads of zucchini just to name a few – YUM.
I have really been craving fresh foods and cold, refreshing dishes, especially after sitting out in the sun to soak up some Vitamin D for a bit. I’ve also recently discovered my love of frozen figs…yep, frozen ones. They were selling a huge bag of organic green figs at Costco, and I’ve had them stashed in the freezer for a couple months since limiting my fruit intake on my elimination diet. I was craving something sweet and cold the other night, and I thought I’d give these a try on my stomach. Tummy approved and WOW, are they delicious!
I let a couple figs sit out on the counter for a few minutes, then nibbled at a frozen one…a little bite of heaven! Ever since, I’ve been incorporating them in a variety of recipes (and trying to eat them in moderation as I am reintroducing fruits). First up, this frosty fig and vanilla smoothie is one of my favorites…I’ve had it for dessert a couple times too! This smoothie is perfect as an afternoon pick-me-up or a quick breakfast to start your day with loads of energy :)
Frosty Vanilla Fig Smoothie
Grain-free, Gluten-free, Paleo & AIP-friendly, Nut-free, Vegan, Dairy-free, Soy-free, Refined Sugar Free, Nightshade-free
1 cup coconut milk (I used from a can, but any milk would work based on preference/allergy)
1/4 tsp pure vanilla extract (alcohol free for AIP) or vanilla powder
a couple shakes of ground cinnamon
2-3 medium green figs, frozen and rough chopped (can use other color and varieties)
*If you’re sensitive to sugars, add 1/4 avocado for creaminess and use 1-2 figs, but will be less sweet
handful of leafy greens (baby spinach, chard, kale)
1/2 cup of frozen banana, your favorite berry or mango for a different flavor
1. Add ingredients in order as they are listed to a high-powered blender (such as a Vitamix). Blend on high until smooth.
Notes: If you do not have a high-powered blender, you might need to let your figs de-frost for 15 minutes or so and chop them smaller OR add more liquid.
Smoothies are an everyday must-have for me…99% of the time I start my day with a large glass of blended goodness (aka energy surge in a jar), mmmm!
I find that kicking off the morning with a smoothie or fresh juice is easiest on my tummy. Not only does it rev-up my digestion for the remainder of the day, it also squelches my hunger for a couple hours when I have time to eat a more solid meal and ensures that I have at least one nutrient-packed, high-quality meal no matter what the day throws at me.
Oh you know, the days when you plan on cooking that new elaborate dish you’ve been eyeing for a while…but (after a longer day than you anticipated), you wind up eating a couple scrambled eggs over quinoa for dinner…or a bowl of popcorn and a leftover energy bar from your purse. Yep, I have had more days recently like the latter than I’d like to admit.
I also realized it had been quite some time since I had posted a drink or smoothie recipe, so when I was assigned Rebekah’s lovely blog Making Miracles for the February’s Secret Recipe Club post…I chose her Hemp Chocolate Protein Shake for this month’s reveal, I was so excited to come across this recipe!
I had a giant bag of hemp seeds from Costco in my fridge calling my name and I was craving something sweet and chocolatey, yet simple…wa-la! This shake was a delicious change from my go-to blueberry-Maca blend I’ve been making…so much so that I craved this nutty-cacao smoothie the next morning too :)
I tried to stay true to Rebekah’s recipe…I couldn’t help but add my usual handful of baby greens (kale/chard/spinach) and I wound up soaking the hemp hearts, dates and water in the fridge the night before to soften the dates a bit. The next morning all I had to do was add the remaining ingredients and blend…Breakfast on the go!
Just a few perks about Hemp Seeds in case you need a little nutritional nudge:
- REWARD YOUR TASTE BUDS: Hemp hearts are delicious, they are nutty, often compared to sunflower seed or pine nuts… only better! Sprinkle on salads, cereal, quinoa, rice, roasted veggies, yogurt, add to smoothies, muffins, breads and other recipes…or eat a spoonful straight from the bag.
- REWARD YOUR BRAIN: Your brain has many of the fatty acids found in bulk Super Hemp. Regular consumption may help improve your memory. Super Hemp seeds may also help symptoms of anxiety and depression while improving your mood.
- REWARD YOUR WEIGHT LOSS: Super Hemp is a natural appetite suppressant making you feel full longer. Adding just four tablespoons of hemp seed to your meal can reduce your food cravings significantly. You will also feel more energy which can help you power through workouts and other activities to lose weight.
- REWARD YOUR HEART AND LOWER BLOOD PRESSURE: Super Hemp seeds contain essential fatty acids that help reduce blood cholesterol. This keeps the heart healthy and also prevents plaque buildup in your arteries. Super Hemp fatty acids also reduce inflammation that can cause high blood pressure and poor blood circulation.
- REWARD YOUR DIGESTIVE TRACT: Super Hemp provides high amounts of both insoluble and soluble fibers which keep your digestive tract healthy and clean. Super Hemp contains plant sterols and antioxidants helping reduce risk of colon, breast and prostate concerns. Super Hemp does NOT contain oligosaccharides such as found in soy, which often causes stomach upset and gas.
Intrigued? Give this shake a shot!
Hemp Chocolate/Cacao Protein Shake (slightly adapted from Making Miracles)
(Vegan, Dairy-free, Gluten-free, Grain-free, Fruit-Sweetened, Refined Sugar-free, Primal, Nut-free, Egg-free)
1 cup cold filtered water
1 cup ice cubes
1 banana, cut into chunks (or use frozen for a colder, thicker textured shake / smoothie)
1/2 cup raw hemp seeds/ hemp hearts
2-4 pitted dates, depending taste (I used two but increase if you prefer sweeter)
1-2 Tbsp raw cacao powder or cocoa powder, to taste
Handful or fresh leafy greens (such as baby spinach, kale, and/or chard), optional but for added nutrition
5 minute prep Directions
- Blend water, ice, banana, hemp seeds, dates (remove any pits), and cocoa powder together in a blender until smooth.
- Enjoy immediately, refrigerate any leftovers.
Plan-ahead soaking method Directions
- The night before, combine hemp seeds, dates and water in a jar. Refrigerate overnight.
- When you are ready to make your smoothie, add hemp/date/water mixture to blender container. Add ice, banana, cacao/cocoa powder and greens. Blend until smooth.
- Enjoy immediately, refrigerate any leftovers.