-
Savory Veggie Breakfast Bowls with Herb Olive Oil Drizzle {Paleo-friendly}
So here we are, another recipe on Tasty Yummies where I leave a lot of the decision-making to you guys. I have to say these end of being my favorite recipes, in a lot of ways. It’s not due to a laziness on my part, more, it’s that this has always been my approach to cooking in my own kitchen and to teaching others in their own unique culinary journeys. I always want to give you the tools to make the right decisions for you, your unique desires and/or your dietary needs. My hope is that I can always help to empower you to feel confident in the kitchen, to try new things, to get adventurous and make decisions on the fly and who knows, maybe even jump outside of your comfort zone at times.
Our nutritional needs can vary just as wildly as our fingerprints. This is why I don’t believe in a one-size-fits-all approach to nutrition and eating, it simply can’t work. I don’t believe in slapping a label on my diet, following an arbitrary set of rules and ignoring my body’s intuitive response to food. That said, the fundamentals and foundations that we know to be true, can absolutely be applied across the board, with many little variations along the way. I think this is what I love about food so much, it can be tweaked, the details shifted to suit your needs, cravings, desires and even location – the sky truly is the limit.
-
Savory Cassava Flour Waffles with Bacon and Scallions {Paleo, Gluten-free}
We’ve all been told from a very young age that breakfast is the most important meal of the day. I couldn’t agree more! In my opinion, it can also a really fun meal, if you open your mind to thinking outside of the breakfast box that most of us grew up with. As far as I am concerned, much like the other meals of the day, anything goes at breakfast.
While many people opt for sweet, super fruity-centric breakfasts, cereals, toasts, carb-heavy baked goods, I, however, have always leaned into my love of savory food to start the day. I recall a time when I still lived at home with my parents and I only wanted dinner leftovers for breakfast. The looks I would get, eating leftover pasta with red sauce at 8am, were never that of approval. I have never really been one for a big pile of syrup-soaked waffles or pancakes, the idea of a sugary cereal covered in milk doesn’t interest me in the least, and donuts, OK wait – they are some tasty little dudes, I can’t hate, but again, a proper breakfast they are not! Intuitively, I have never felt like any of this is a smart way to kick off your day and with good reason.
-
Coconut Chai Fig Smoothie
If you have been reading Tasty Yummies for sometime, you know since moving to California 3 years ago, my
infatuationlove of figs runs very deep. The beautiful, big fig tree that we were blessed with, when we moved into this home, is one of the most magical gifts mother nature has ever given to me. The fig tree is a actually a long-standing symbol of abundance, fertility and sweetness, which is obviously quite fitting. Boy, does this tree produce in abundance! The only bad thing however, is just how short the season is. It’s over in a flash. Middle of the summer and that’s it.While we are still a month or so off from fresh figs, it doesn’t mean that I don’t crave those lusciously sweet fruits. Which is why California dried figs are the very next best thing. Available year round, from Valley Fig Growers, you can stay stocked up on your California dried figs throughout the off-seasons and continue to reap all of the many benefits of this super fruit.
-
Sprouted Super Seed Bars with Puffed Rice and Dark Chocolate (Nut-free)
As a self-professed perfectionist/crazy person, this recipe nearly didn’t make it to the website today. In some ways I am actually cringing that it did. I made these bars over the weekend, a recipe I had been dreaming of after being inspired and finally made the time to make them. They are SOOO crazy delicious, you guys. But, after spending the time creating them, after melting the chocolate, carefully sprinkling the coconut and giving the bars time to chill, when it came time to cut the bars, I was doing too many things at once. I was photographing another recipe, I was trying to keep the dog out of the food photo set up on the floor and I let myself get flustered. The sharp chef’s knife came out, I laid the bars on a cutting board and with the first cut I saw that I simply wasn’t present. I was somewhere else. With each cut thereafter it only got worse. Then the sun came out after the first so many photos were taken, so the lighting was changing. Things were just not going my way.
-
Grain-free Savory Breakfast Muffins
Whenever I ask, over on the Tasty Yummies Facebook page, what types of recipes you guys want more of, inevitably, easy, healthy breakfasts are almost always requested. I’m with you guys, when life gets hectic and we are on the go, often times breakfast is the first meal to get the boot. If there is time for a morning bite, maybe you just grab a coffee and a muffin or a breakfast bar on the way out the door, eat it in your car, while you drive and hope for the best. Sadly, this is a sad tone to kick start any day on. Not only is your digestion confused by the state in which it’s being forced to eat, but starting off your day loaded with sugar, even of the natural variety, gets the blood sugar control game out of whack before it ever had a chance. You can be sure with a sweet breakfast and a coffee, that mid-day crash is sure to follow.
For me, starting the day with a breakfast filled with protein and healthy-fats, not only means that my body is armed with a more long burning fuel source, but I also find that I stay full much longer. I also really love eating veggies at breakfast, it feels like I got one up on the rest of the world, who doesn’t even consider this move until lunch time.
These Grain-free Savory Breakfast Muffins are a wonderful option for those busy mornings. Make them ahead and keep them in the fridge, grab and eat chilled or slice in half, pop it into the toaster oven to take the chill off and bring a little crisp to the outside. Maybe add a small pat of butter and a little hot sauce, when serving.
What I really love about this recipe, like so many others you will find here on Tasty Yummies, it is super customizable. The veggies can be whatever you have on hand and specific to the season. If you wish to add bacon, sausage or another meat, that would be delicious, if you like cheese, add your favorite.
-
Banana Bread Gluten-free Doughnuts with Maple Hemp Heart Glaze
What sounds more comforting than warm, homemade banana bread, straight from the oven? How about banana bread doughnuts. How about banana bread doughnuts dipped into a maple-sweetened hemp heart glaze? I’m sorry if you are drooling on your keyboard, but also, sorry not sorry. These are the best! They didn’t last more than a few hours over here.
These doughnuts are a wonderful use for those overripe bananas you have sitting on the counter. Bake these babies up for the perfect weekend breakfast, or make them ahead and you have the perfect on-the-go breakfast for this busy work day mornings. They aren’t sickeningly sweet, most of the sweetness coming from the bananas, the little bit of coconut sugar and of course, the beautiful, glossy maple hemp heart glaze.
-
Savory Sprouted Grain Breakfast Porridge with Soft Cooked Egg {Gluten-free}
I have said it before a million times, but I seriously can’t really get into the super sweet breakfast scene. Once in a great while I love a good, subtly sweet homemade waffle covered in some maple syrup, but mostly I crave fat and savory, first thing in the morning. I don’t know about you, but this is the kind of note I want to start my day on and the fuel I want running through my body, especially on the busy days.
As I tend to avoid grains most of the time, this means lots of eggs, veggies and in the warmer months, green smoothies. I also like the occasional piece of gluten-free sourdough, topped with an egg or avocado. In the winter months I find myself craving a bit more substantial and comforting foods. I could get down with a good savory oatmeal, but my tummy doesn’t tend to love that grain. I can tolerate the certified gluten-free oats, for sure, but it just doesn’t always sit well. Not worth the bloat – that should really be my life motto.
These days when I do consume grains (gluten-free, obvi), I prefer for them to either be fermented by way of sourdough or to be sprouted. We spoke about the reasons why to sprout, in my sprouting tutorial, but as a recap:
Germination (sprouting) produces vitamin C and it also changes the grains and seeds in many beneficial ways. It increases it’s vitamin B content, carotene increases significantly, but most importantly sprouting neutralizes phytic acid, a substance present in the bran of all grains. Phytic acid inhibits our ability to properly absorb calcium, magnesium, iron, copper and zinc. These inhibitors can also neutralize our own already existing precious enzymes within our digestive tract. The complex sugars responsible for intestinal gas are also broken down during sprouting and the sprouting also inactivates aflatoxins, potent carcinogens found in grains. Finally, many previous enzymes that actually benefit the digestion process are produced during the sprouting process. Read the rest of this entry »
-
Orange Pomegranate Smoothie
The name of the game right now is simple and sweet. Easy peasy. The new year has kicked off strong with lots going on, I’m 5 days into a 3 week healing protocol (more on that at another time) and school is back in session for me. I am learning to balance and find comfort in the slow and steady and quick and easy. Both have their much needed place in my life right now. This week I swapped my fast paced vinyasa flow yoga classes and my intense time at the gym for yin yoga, gentle yoga and longer walks. This is what my body is crying out for. Many of our meals have been slow cooked, braised or roasted but naturally, I would run out of time if I followed this path all day every day. So whenever appropriate I have been shifting focus to easy and quick meals and snacks that are still nutrient dense and of course, yummy!
No matter the pace, just as any other time of the year is concerned, I am all about celebrating what is fresh and in season right now, even smack in the middle of winter. There is always so much abundance to focus on, no matter where you live. We have a huge orange tree in our yard that is covered in gorgeous, vibrant juicy oranges. More than two humans could ever dream of eating. So, I have been juicing many of them, giving them to friends and neighbors and getting very creative in the kitchen, with them.
I also love the beautiful fresh pomegranates in season here in California, right now. They’ve been making appearances on nearly every salad I serve and yet I still want more. Since it has been some time since I have shared a smoothie recipe here, I give you the first Tasty Yummies smoothie of 2016, in all her beautiful winter glory!
-
Immune Boosting Chia Pudding
With the stress and hustle of the holidays upon us and for so many of us, this also means traveling, our immune systems are certainly working overtime right now to keep balance within our body and to promote overall wellness and vitality.
It’s inevitable we are exposed to more this time of year and our immune system often struggles in these compromised settings. With or without travel, this busy time puts an extra stress on our bodies, which in turn can stress our immune systems. Besides the usual basics, like staying hydrated, getting lots of sleep, treating your body well with nutrient-rich fresh, whole foods and some much needed movement, I also think any extra boosts you can include, certainly can’t hurt and should be considered whenever possible. Read the rest of this entry »
-
Grain-Free Pumpkin Chocolate Chunk Muffins
Tomorrow is the big day and if you are like me, you’ve already begun thinking about how to use up those Thanksgiving leftovers. In my humble opinion, the leftovers can be just as incredible as the main event. Less fuss, all the great food and you can get a little creative, veering away from the classic dishes, a little.
We’re headed down to Mexico to spend the holidays with our friends. We’ll be staying on the beach and making a traditional feast for 20, which means lots of leftovers. Rather than living off that same heavy meal for days, I am all about finding creative new ways to reimagine the various foods into new, healthier recipes.
-
Grain-free Pumpkin Spice Pancakes
I’ve got a lot for you today. I have the first-ever pancakes on Tasty Yummies, a few life lessons, a #virtualpumpkinparty and one of my favorite healing superfoods! Here we go….
Have you ever had a day, or a stretch of days where you are overloaded with life lessons, messages and moments that stop you dead in your tracks, to smack you upside the head with a little nugget of goodness, before sending you on your way, again?
I have had a lot of those lately. Little lessons and hidden reminders, that bubble up to the surface within the most mundane of moments and oftentimes coming out in the midst of the most frustrating challenges. It could be that I have been attempting to be more aware in the present in the moment, being open to what’s around me, rather than living in my head and getting caught up in letting my mind wander (which is something I often do). Whatever the cause, these little reminders have been exactly what I need, lately, exactly when I needed them.
These beautiful and delicious, Grain-free Pumpkin Spice Pancakes, they were the culmination of so many reminders for me this past week. The first attempt at making these, I found myself swearing and angry. I had wanted to make waffles but they just weren’t working out, so I attempted to just make pancakes instead, as long as I had the batter. Pancakes weren’t what I had wanted and it wasn’t part of the plan – so, at first I really let it bother me. After a few deep breaths and in realizing that I had inadvertently created really delicious pancakes, I found myself really grateful for the mistake. On the second creation, I was super happy with how the pancakes came out again, but in editing the photos I realized that I should have chosen a smaller plate, the pancakes were getting lost in a sea of pattern from the large plate. I nearly scrapped the entire recipe and I found myself in tears, at my computer! In hindsight and in writing this out, I realize just how silly and insignificant this all seems and how ridiculous I may sound, but, as usual I am finding, in the simplest of moments, the biggest lessons are learned, so I wanted to share some of these sweet lessons that were brought to me this week.
1) Be OK with the Imperfections in Life.
I have to admit something to those that may not know me personally, I can be a bit of a perfectionist at times. Part of why you have never seen a pancake recipe here on Tasty Yummies, is my need for certain things to be perfect (in my own mind, that is). I worried that my pancakes wouldn’t be perfectly round and that people wouldn’t make them if they weren’t big and fluffy. I feared if I didn’t have the perfect shot of the perfect stack of pancakes, the syrup ever so delicately dripping over the edge, they would be a failure. So, although I make pancakes at home all the time, I had opted, in over 5 years of sharing recipes here on TY, to not share any of my pancake recipes, for not wanting to have to photograph them, worried that they would be wonky and imperfect.
As I was asking my food blogger friends for tips on making perfectly round, pristine pancakes, I was reminded by my dear friend Sherrie, to just ’embrace the imperfections!’ I recalled in her beautiful reminder, that I myself am drawn to the social media feeds and the blogs where life isn’t illustrated as “perfect”. To me, the authenticity of the creator shines through in the imperfections and those are most often where I find myself relating and connecting with someone vs. the perfection so often carefully crafted and curated for viewing in the public light.
I decided that like me, no one else reading this blog is “perfect”. You probably have lumpy, not-so-round, imperfectly perfect pancakes all the time at your house. I’d be willing to bet, however, even in their imperfections, like my homemade pancakes, that yours still taste incredible, and everyone that you serve them to are happy to eat them, just the same.
2) Less Really Can Be More.
It doesn’t always have to be about the big stuff in life. Bigger and more, they aren’t always better. Take these tiny, cute little pancakes – they may be dwarfed by the pretty patterned plate, they may be smaller than a traditional pancake, but these orange-hued, subtley-spiced, seasonal pancakes, they pack a punch, both in flavor and nutrition.
The Vital Proteins Collagen Peptides, like these pancakes, it too packs a punch. With just one ingredient, in my mind, it beats out all other “superfood protein blends” you’ll find at most stores, often loaded with synthetic ingredients, unnatural “flavors” and colors and who knows what else. Collagen Peptides are not only a great source of clean protein and essential amino acids, they are also great for your skin, hair, nails, immune system, digestion and since I have added to my daily diet, they have played an integral role in healing my gut and my overall health, this year. This powerful, healing superfood doesn’t need anything added to it to boost it, it is tasteless and can be added to smoothies, baked goods, or simply to a glass of water.
3) It is Not Happiness That Makes Us Grateful. It is Gratefulness That Makes Us Happy.
Finding gratitude in the challenging moments of life, this can be hard at times. Next time you are in the midst of a challenge, stop to recognize that every moment is a given moment and that moment in itself, is a gift. We can’t buy moments, no one gives them to us, they are there for us and within each and every moment we have an opportunity to be grateful.
In the car three days ago, in a moment of stressful errand-running after the failed waffle debacle, I flipped the radio to local NPR affiliate and I caught the end of the TED Radio Hour, this past week’s theme was “Simply Happy”. I heard the end of this beautiful speech from David Steindl-Rast, that I have heard so many times before and the feelings of gratitude for the timing of this story, immediately flooded over me. Suddenly where I was struggling with feelings of failure and feeling stressed about the imperfections, my focus shifted to being so grateful and so happy that I get to do what I love every day, even in the moments of stress and challenge. When I left the house I was agitated and frustrated and by the time I returned home, my face was filled with a smile and my heart nearly exploding out of my chest.
-
Sausage and Kale Waffle Stratta
Just a little FYI, for those considering a move to California, or any other vacation-ready destination, be prepared for lots of house guests. At times your home will feel like a Bed and Breakfast. While it’s fun to have house guests and show them around Southern California, it can be a challenge to come up with meals to please everyone.
I absolutely, love to feed people but I put a lot of pressure on myself to create meals that not only work for me and my eating preferences and restriction, but foods that will also keep our visitors happy. I am a simple girl. I like to start my day with a green smoothie or some sautéed veggies. I know this type of eating doesn’t always fly for everyone else, so I am always challenging myself to create gluten-free recipes that will work for everyone.
With my husband’s family coming for two separate trips next month, I am already thinking about breakfasts that I can prepare that will work for us all. As a means to still sneak some veggies into the first meal of the day, I created my version of a stratta, with local farm fresh sausage, local pasture-raised eggs and some fresh organic kale from the farmers market – the highlight of this stratta, rather than the traditional bread, are these Gluten-free Ancient Grains Waffles from Van’s.
-
Honey Balsamic Roasted Fig and Toasted Pistachio Coconut Yogurt Parfaits
It’s here. It’s officially fig season and I couldn’t be happier. Though the season can seem somewhat short, when you have an over 20 foot fig tree in your yard, it honestly feels like it carries on forever and ever. I am not complaining. For the rest of the world, fig season usually feels like it is over in the blink of an eye. The season gone and done with, before you even fully begin to enjoy it. What a beautiful metaphor for life. Everything happening so quickly, whizzing right by us. The sweetest things, they come and go and if you don’t stop and slow down, if you don’t savor every bit of it, truly stopping to appreciate every little detail, it will pass you by.
Over these past three summers of being in this house, I have done my very best to not take this tree for granted, what a gift. Having only ever really eaten dried figs, I have learned to love figs in a whole new way and I have found myself getting creative, adding them to recipes anywhere that I can. If you have never had fresh figs, I can tell you that you are surely missing out.
Figs are delicious when fresh, sliced up and added to salads or pasta, they are wonderful just for a sweet bites, you can stuff them with goat cheese or blue cheese, but like many foods, I have a real thing for roasting them. The flavor and the sweetness shines even brighter this way and you end up with a delicious sauce of sorts, perfect for so many different recipes.
Roasting is also a great way to preserve the figs a bit longer. Many times if I pick figs that are perfectly ripe and ready for eating straight away, I try to nab them just before they fall to the ground or the birds get them, but they won’t last long when they are this ripe. Roasting gives me a few more days with them and it ensures not a single fig’s life is lost in vain! It’s also a great way to get the most out of the figs that aren’t as great. Maybe they were picked a little early or they are just less sweet. Roast them. Problem solved.
If you don’t have a tree, when buying fresh figs, always buy the more ripe ones. Unlike many other fruits, figs do not continue to ripen once picked. Soft and squishy is perfect, a little splitting skin with some juices oozing, even better. The ugliest figs, the ones many would likely pass right over, those are usually quite often, the tastiest figs. Possibly another metaphor for life? Heh.
These yogurt parfaits are one of my favorite ways to enjoy and savor the roasted figs. The tart and sweet flavor of the roasted figs, the beautiful syrupy sauce that is created, it pairs so perfectly with a creamy and tangy yogurt. I love the addition of the toasted pistachios, too. You can feel free to swap with whatever your favorite nut or seed is. I opt for my homemade coconut milk yogurt, but you can feel free to opt for any yogurt you’d like. Greek, goat’s milk an so on. Great as a breakfast, a dessert or a snack.
-
Coconut Mango Chia Seed Pudding
How is it Friday already? Where has this week gone? Busy weeks mean the time is just flying by. Among the usual weekly things, teaching yoga, events in LA and all that good stuff, Wednesday night I taught another free cooking demo at Whole Foods here in Long Beach. I shared 4 delicious seasonally-inspired recipes that were of course, gluten-free as well as all being plant-based and grain-free, too! It was another full room and everyone left with full bellies and I hope lots of fun tips and recipes. Thanks to all that came, it’s so fun to be able to share the message that real food heals and I love being able to cook simple, seasonal food that anyone can make in their own kitchen.
Being that mangoes are in-season right now, the final dish I created at the Whole Foods cooking demo, the sweet of the bunch, was this super simple Coconut Mango Chia Seed Pudding.
Perfect as a breakfast ready to eat when you wake up in the morning, a naturally-sweetened dessert or a quick snack, this creamy, sweet pudding is also the perfect energy boost. Chia seeds have a high density of omega-3 fatty acids (more than a serving of salmon or flaxseeds), they are high in fiber, protein, they are full of antioxidants and minerals, like calcium (surprisingly up to 3 times more than a serving of milk), and they are naturally anti-inflammatory. Chia seeds can absorb up to 10x their own weight in water, which means they are known to prolong hydration and improve our absorption of electrolyte nutrients. The best part is this also slows digestion and keeps you fuller longer, which makes these parfaits great fuel in the morning before a busy day. Talk about a superfood. Read the rest of this entry »
-
Autoimmune Protocol Waffles (Cassava Flour)
I am aware that this is basically the least sexy name possible for a recipe, I think it sounds like something you would be served at a hospital as a means to hide some sort of treatment. My husband Mark said this sounds like some sort of superhero food. Regardless, for those that are following AIP and might be desperate for a different breakfast recipe, I wanted you to find it as easily as possible. Who knows, maybe you are even landing here on this page because of this very not-so-sexy name.
While I am personally no longer strictly following the Autoimmune Protocol, after following it very hardcore for over 30 days, I can tell you that it changed me. This diet rocked my world and healed me, in all the most amazing ways possible. It was everything that my body needed, right when I needed it most. As I was searching for ways to heal my gut and deal with my autoimmune condition, as well as the terrible fall off my health took after taking prescribed drugs for my condition, I was working with a naturopath, taking supplements and trying various elimination diets and nothing was quite dealing with this underlying condition of not feeling like myself and desperately wanting that to change. I took it up upon myself at the time to research all the various more extreme ways to help my gut, to remove foods and to get back to a place where my body could focus it’s energy on healing. I followed the protocol by way of Dr Sarah Ballantyne and Mickey Trescott and Angie Alt, their websites, the various books and cookbooks and any and all the other resources I could find.
While many people find themselves needing to follow AIP much longer than 30 days, I was fortunate that I wasn’t dealing with a severe condition nor debilitating or life-threatening symptoms, so I am grateful to have found great relief in that short time. As I continue my personal healing, I have also stuck to many of the principals of the protocol that have resonated with me and I have had great luck and results by continuing to listen to my body and what it is telling me it does and doesn’t need.
-
Grain-free Blackberry Earl Grey Mini Muffins
Part of living with dietary challenges is learning to find joy in events and celebrations without your traditional go-to foods! We all have been there and we can attest that the struggle is real! It’s really real. I know many of you will call me crazy for this next admission, but at times I find so much joy in creating foods that I myself cannot currently have, just because I want to share them with others. I am not talking about gluten-containing baked goods, I reserve that for once or twice a year when the hubby makes a special request. More, I am talking about the occasional times I find that I am avoiding a food or foods for an elimination diet or whatever reason.
Most times this desire to create for others goes hand-in-hand with baking for a special occasion. So I think I would like to rename all of this to “baking therapy”. For me, there is just something so special about spending time in the kitchen, with the oven heating up and bringing that comforting warmth, whipping up a recipe and then smelling the glorious aromas from the oven as your creation bakes. I suppose it reminds me of my mother and my sister. Both love to bake and do so for nearly every special occasion. For the last 10 years of me being gluten-free, although I couldn’t eat 95% of what they made, I took great comfort in knowing that the creations that they lovingly made would be there. I also love watching the happy faces of everyone enjoying those creations, whether or not I can be part of it personally.
-
Blueberry Lavender Chia Seed Pudding
This is part of my ongoing restricted diet series with Free People.
Most mornings I wake before dawn, roll out of bed, give myself a few minutes of silence or meditation and then I head off to an early morning yoga class. As the sun rises and I head back towards home, I look forward to refueling with that first nourishing meal of the day, hot tea and the quiet of the early morning.
Even better, the mornings where breakfast awaits m. Not because I have a personal chef or an extra sweet husband, but rather I planned ahead and prepped it the night before. Chia seed puddings are probably my favorite overnight breakfast treat, perfect for refueling after my early morning yoga session. Not only are chia seed puddings a breeze to whip up, but they taste wonderful, they are also super satisfying and loaded with healthy and nourishing goodness.
If chia seeds were once used by Aztec warriors to build energy and stamina on battlefield, they certainly can refuel me after a sweaty, flowy yoga class and power me through the start of a busy work day. Chia seeds are a great source of fiber, cell-protecting antioxidants, minerals, protein and omega-3 fatty acids. They are anti-inflammatory and a dense source of crucial minerals, with more calcium than milk, more potassium than bananas, and more iron than spinach.
-
Spiced Coconut Squash Breakfast Porridge
Sometimes, I find the hardest thing about having restrictions on my diet is the uncontrollable cravings for a dish that is simply off-limits. Try as you might to quiet them, but I can promise you your Pinterest feed and Instagram feed will be filled with that very food, for days on end, mocking you until you either give in or find an alternative! (Not that I know from personal experience, or anything) Regardless of retraining your brain to look at food differently to cater those thoughts to your current needs, oftentimes we just can’t help those random hankerings. We are, after all, human.
I find this breakfast porridge to be the perfect stand-in for traditional oatmeal, while still being free of grains, dairy, nuts and seeds. It’s warm, comforting and creamy and the texture is spot on. I tend to alway have a spaghetti squash on hand, so if I cook one up for dinner the night before, I will save half to make this breakfast the next morning.
-
Cacao & Hemp Quinoa Breakfast Bowl
This post is part of my ongoing Restricted Diet Recipe Series with Free People blog BLDG 25
I have found myself forced to get creative with my food, once again… being that I am currently in the middle of this elimination diet under the guidance of my naturopathic doctor to treat a recently diagnosed autoimmune condition. I am looking at meals in new ways, finding inspiration in unsuspecting places and generally seeking that silver lining during a difficult time.
I have to admit that breakfast has been one of my most challenging meals of the day. In the winter months, I am not very interested in cold smoothies or juices to start my day and I generally find myself wanting something heartier, yet still easy to make. Most days I would start with some fresh greens or broccoli sautéed and topped with a poached or over medium egg, maybe some sweet potatoes or squash. Since eggs are currently cut out of my diet right now and I tend to avoid overly carb-loaded breakfasts of cereal or breads, I have been feeling a tad uninspired. Until now.
-
Maple Glazed Pumpkin Spice Coconut Flour Donuts
OK guys, so I didn’t want to make this the world’s longest post title, but check it out: these donuts are not only gluten-free, but they are also totally grain-free and even nut-free! Bonus round – they are also dairy-free and refined sugar-free. Best part is, even in being the most “free-friendly” donut recipe I have made yet, I finally impressed my donut-obsessed hubby with a homemade gluten-free donut!! This has been a many year long odyssey, so I feel like I should get a medal or an award or something.
To be fair, this is the first time I have ever actually fried donuts at home, so I am certain that has a lot to do with Mark’s adoration. None the less, these puppies are healthier than the white flour containing crap he has an affinity for, so a win is a win!
Whenever I make my usual baked donuts at home, Mark and I argue over the fact that they just aren’t real donuts. He always claims they are basically just a circular muffin when they are baked and not fried in any way. I now kinda have to agree with him there!
-
Apple, Tahini Toast with Honey and Thyme
I realize that this is less a recipe and more simply, instructions. It is after all – just toast. So let’s just consider this a how-to on making some of the tastiest, most kick-ass toast you will ever eat. Trust me.
I know we are all aware and obsessed with avocado toast, but let’s branch out a bit, shall we? As someone that doesn’t care much for simple toast and jam, I say we all need to put more things on our toast.
These days it is rare I eat toast or really, have any bread in the house, even. I tend to avoid grains much of the time, but on a rare occasion I want a little something of comfort and something easy – Hello there toast! Toast is another one of those things that I have a weird emotional tie to, it always reminds me on my grandmother, my Yia Yia. Her kitchen would always smell of slightly burnt toast and tea. I can’t ever help but think of her whenever the smell of toast is wafting through the air, so there is always a sense of comfort around that crispy, browned, morning goodness!
