Archive for Breakfast

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Peach Breakfast Cake For One

Each fall I look forward to apple season, each winter I look forward to Brussel sprouts and every summer I count down the days until peaches and nectarines show up in the supermarket.  Last week I spotted the first peaches of the season!!!  As a bonus my ‘all day’ morning sickness has subsided and fruit is back on the menu.  I tend to like hot things for breakfast and wanted to make something that was just one serving.  I took inspiration for this dish from Kristy’s Single Serve Snack Cake and whipped up this cobbler like breakfast treat.  It was a super yummy breakfast but would make a delicious dessert too.

~Sarah

Ingredients:

For the peach base:

  • 2 medium peaches, pitted, cut into slices, skin removed if desired
  • 1 tbsp raw coconut crystals
  • 1/4 tsp cinnamon

Pick one of the two following toppings.

For a gluten free topping:

  • 1 1/2 tbsp coconut oil, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp honey or maple syrup
  • 1/2 cup almond flour
  • 1 tbsp chia seeds or ground flaxseed
  • 1/4 cup non dairy milk
  • 1/4 tsp baking soda

For a whole wheat topping:

  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp raw coconut crystals
  • 1 1/2 tbsp coconut oil, melted
  • 1/3 cup non dairy milk

Preparation:

  1. Preheat oven to 400 degrees.
  2. Line the bottom of a small oven safe dish (I used a 10 ounce ramekin) with your sliced peaches and evenly sprinkle the tops with cinnamon and coconut crystals.
  3. Place in the oven for about 10 minutes or until the coconut crystals have caramelized.
  4. Meanwhile, in a small bowl mix together the ingredients for the topping of your choice.
  5. Remove the ramekin from the oven and spoon the topping mixture evenly over the peaches.
  6. Lower the oven to 375 degrees and return the ramekin to the oven.  Bake for 35 minutes or until the topping is hard and starts to crack.
  7. Let cool for 5 minutes before serving.

Nutritional Info:

Makes 1 serving.

Nutritional info will vary depending on which topping you choose.

Notes:

Simply double, triple or quadruple the recipe as needed for additional servings.

Gluten Free Trail Mix Energy Bites

Feb 11 2014 by | Comments (0)
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Gluten Free Trail Mix Energy Bites

I don’t eat sweets very often but when I do I want them to count for something and these Trail Mix Energy Bites are full of “something”. Something packed full of super foods like nuts, seeds, goji berries and of course a little chocolate ’cause all treats should have chocolate, right? These little bites of energy producing goodness are great for super hero’s like you so you can fuel up and own the day.

Kristy

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 maple syrup, room temperature
  • 1 tbsp vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup cacao nibs or mini chocolate chips
  • 1/2 cup goji berries (if you substitute with another dried fruit chop roughly)
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Preparation:

  1. Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper leaving a little extra paper at each end to hold on to when removing from the pan later.
  2. In a large bowl combine the oil, syrup, vanilla and egg.
  3. Add the remaining ingredients and stir until well combined.
  4. Spoon the batter into the prepared baking pan and press evenly into all the corners and sides. Bake 15-18 minutes or just until the edges start to turn golden. Don’t over bake. The center should still be somewhat soft when pressed on.
  5. Cool 5 minutes and then remove from the pan using the edges of the parchment paper to lift the bars out. Place on a cooling rack until completely cooled. Cut into squares with a sharp knife.

Yield:

Approximately 35 squares

Notes:

Baked goods using coconut flour dry out quickly so store in a well sealed bag or container for up to 5 days at room temperature or freeze for longer storage.

Recovery Smoothie

Jan 15 2014 by | Comments (0)
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Recovery Smoothie

I hate being sick but I suppose that goes without saying because nobody likes to be sick. Anyway, this past weekend I had the flu and I’ll spare the details but it wasn’t pretty. I’m over it now except I’m stilled drained of energy. My first post-flu run this morning was awful. My legs felt like cement and I certainly didn’t set any speed records. In fact I was just glad to make it back home. Time for a little food RX with this Recovery Smoothie to help finish the healing process and rebuild some strength and energy.

There are lots of different ingredient choices that would all provide great healing benefits but I chose these for their nutrition as well as their flavor because what fun is a smoothie that you have to pinch your nose closed to be able to get down your throat?

  • Apple provides several benefits like vitamins, minerals and fiber but most importantly quercetin, a pigment present in some plants that can help boost and fortify the immune system.
  • Banana provides potassium, is easy to digest and packs a good dose of energy.
  • Swiss Chard has great antioxidant protection in the form of beta-carotene and Vitamin A both of which enhance the resistance to infection and help maintain a healthy immune system.
  • Sunflower seeds offer a concentrated source of protein and energy producing magnesium, along with generous amounts of immunity enhancing zinc.

So, if you’ve been under the weather too or just need a little extra energy, drink up this smoothie and get back in the game!

Kristy

Ingredients:

  • 1 red apple of your choice, cored and roughly chopped
  • 1 banana, peeled and sliced
  • 2 leaves swiss chard, leaves only and roughly chopped (save the stems for soup or sauté)
  • 1 cup Homemade Almond Milk
  • 2 tbsp sunflower seed butter (you can use whole sunflower seeds but I like the smoother texture of the butter)
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Preparation:

  1. Place all of the ingredients in a blender and process until smooth. Chill before consuming if desired.

Yield:

Makes 2 servings

Notes:

Store unused smoothie in an airtight container in the refrigerator and consume within 1-2 days.

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Toasted Banana Breakfast Roll

The holidays are over and it’s back to work, school, extra-circular activities and all the other fun and wonderful things that make up our lives. Do you find it hard to get back into the swing of things after the holidays like I do? That’s why I find these Toasted Banana Breakfast Rolls to be so wonderful….besides their sweet, toasty yumminess of course. These tasty rolls are easy to make and can even be made ahead of time so when morning rolls around and everyone is in a hurry to get out the door breakfast is ready to go.

Kristy

Ingredients:

  • 2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
  • 1/4 cup raw cashews
  • 2 bananas
  • 3 tbsp natural creamy peanut butter, room temperature
  • 1/2 tsp raw honey or coconut nectar (optional)
  • a dash of vanilla
  • 1/8 tsp cinnamon

Preparation:

  1. Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
  2. Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces.
  3. Add the cashews and oats to a small sauté pan and heat over medium.  Toast the oats and cashews for about 5 minutes or until golden brown.  Be careful when dry toasting as you can go from done to burnt in just a few seconds.
  4. While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
  5. Peel each chilled banana and cut in half, if desired, for easier preparation.  Coat each piece with a thin layer of peanut butter mixture.
  6. Transfer the oats and cashews to a shallow dish.  Roll each banana in the oats and cashews until coated.
  7. Serve as is or cut into pieces for younger children.

Nutritional Info:

Makes 2 servings.

Serving size 1 banana roll.

Notes:

Banana rolls can be stored in the fridge for up to 24 hours.  They are great to make the night before so that breakfast is done and ready the next morning.  They are also a perfect after school snack!

Raw Vanilla Protein Balls

Oct 14 2013 by | Comments (1)
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Raw Vanilla Protein Balls

If you’ve ever made a raw pie crust using dates and nuts then you know how delicious the dough is and how hard it is not to eat the whole thing before the filling even gets added.  Chef Fuji from Living On The Veg has taken inspiration from those delicious pie crusts and made a protein rich snack that is healthy and perfect for on the go.  Enjoy!

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Every time I make a raw pie, my little girls are always asking for the crust to eat while I am putting it in the pie pan. I have to plan on adding a little extra to the batch just so I have enough to cover the bottom of the pan! Along with a delicious crust I added some of our favorite All-in-One shake supplement from Vega for an extra boost of nutrients. You can add your favorite supplement but the taste will be different depending on depth, flavor, and sweetness of the powder. Quick, easy, full of nutrition, and the kids love them!

~Chef Fuji from Living On The Veg

Ingredients:

  • 1 cup raw or sprouted and dehydrated almonds
  • 1 cup raw pistachios
  • 1 cup medjool or barhi dates
  • 2 tbsp chia seeds
  • 1/4 cup shelled hemp seeds
  • 1 scoop Vega All-in-One Vanilla Chia
  • 1 zest of lime
  • 1/4 tsp vanilla bean powder

Preparation:

  1. Place first 3 ingredients in food processor and process until a sticky ball forms. Transfer to a mixing bowl.
  2. Add the remaining ingredients to the mixing bowl and stir until thoroughly combined. The mixture should adhere to itself but not be overly wet.
  3. Form into balls, bars, hearts, or cookie shapes. Store in the fridge until ready to serve.

Yield:

The yield will depend on the size and shape of the protein balls.  On average this makes approximately 12-14 protein balls.

Notes:

Store in an airtight container in the fridge for up to 4 weeks.

Throwback Thursday: Autumn Pumplings

Oct 10 2013 by | Comments (1)
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Autumn Pumplings

This by far one of my most favorite fall inspired treats.  When that first can of pumpkin puree is cracked open during the first few days of autumn, this recipe aways comes to mind.  The last few days Southern California has had cool, rainy weather and it’s making me want to curl up with a thick blanket and eat pumplings till I pop.  If you’re thinking ahead to the Holidays then this is a great addition to any dinner celebration.

~Sarah

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
  • 1 1/2 cups nondairy milk, divided
  • 1/3 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups water

Preparation:

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
  2. In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
  3. Stir the flour mixture into the wet ingredients until just mixed.
  4. Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling.  Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
  5. Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
  6. Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of nondairy yogurt.

Yield:

Makes 4 servings.

Notes:

Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.

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Pumpkin Spice Donuts with Creamy Pumpkin Frosting

This week’s throwback recipe is a celebration of fall.  The crisp cool air, the colorful scenery, the PUMPKIN!  What better way to welcome the beginning of fall than with these amazing pumpkin spiced donuts with creamy pumpkin frosting?!  Grab a glass of apple cider, put on a warm and cozy sweater and enjoy your pumpkin donuts while dreaming of all the delicious fall recipes yet to come.

~Sarah

Ingredients:

For the donuts:

  • 1 cup whole wheat pastry flour or brown rice flour
  • 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/16 tsp nutmeg
  • pinch of cloves
  • pinch of allspice
  • 1 tsp vanilla powder or vanilla extract
  • 1/2 cup non dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cooked pumpkin puree (canned is fine)
  • 3 tbsp melted coconut oil

For the frosting:

  • 1 cup cashews, soaked for at least 2-3 hours then drained
  • 1 cup cooked pumpkin puree (canned is fine)
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/8 tsp cinnamon
  • dash of nutmeg
  • 1/8 tsp vanilla powder or vanilla extract
  • 1 tsp coconut nectar

Preparation:

For the donuts:

  1. Preheat oven to 350 degrees.
  2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients).  Mix well and set aside.
  3. Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat.  Once the mixture is slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
  4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.
  5. Lightly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.
  6. Bake donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
  7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and the donuts should pop right out.
  8. Let the donuts cool completely before adding any toppings.  Enjoy plain or top with Creamy Pumpkin Frosting.

For the frosting:

  1. Place the cashews in a food processor and process 1-2 minutes.
  2. Add in the remaining ingredients and process until you have a smooth, creamy mixture.
  3. This frosting be used to frost donuts, cakes or other pastries.  Also great in place of cream cheese on bagels and toast.

Yield:

Makes 6 donuts and 2 cups frosting.

Notes:

Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.

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Peanut Butter Power Bars

The last few weeks have been super busy and I feel like I’m always on the run.  More often than not I find myself grabbing an apple or a handful of nuts as I’m running out the house.  Of course, 5 minutes later I’m starving and wishing I would have grabbed something more filling to eat.  Then I remembered this fantastic recipe for peanut butter power bars and how filling they are.  I mixed up a batch and knew after that first bite that they needed to be our Throwback Thursday recipe of the week.  They are an awesome on the go snack or post-workout treat.  They are kid friendly too and ideal for packing in school lunches.

~Sarah

Ingredients:

  • 1 cup raw honey, brown rice syrup or coconut nectar
  • 1 cup peanut butter (if you keep your PB in the fridge then bring it to room temp)
  • 1 cup old fashioned rolled oats
  • 1/2 cup unflavored unsweetened protein powder (I used NurtiBiotic Organic Rice Plain Protein Powder)
  • 1/2 cup dried currants
  • 1/2 cup raw sunflower seeds

Preparation:

  1. Place the sunflower seeds in a shallow pan and toast on medium heat for about 3-4 minutes stirring often, set aside.
  2. Pour the honey in a 2 quart pan and bring to a boil on medium-high. Reduce the heat to low and boil stirring constantly for about 3 minutes, remove from heat and add the peanut butter.
  3. Stir well.
  4. Next add the oats, protein powder, sunflower seeds and currants. Press the mixture in a 8 x 8 non stick pan (I line the bottom with parchment paper for easier removal).
  5. After cooled, cut into bars (2 x 2) and wrap individually for an easy portable snack.

Yield:

Makes 16 bars.

Notes:

I love adding 1/3 cup of chocolate chips to the mixture.  I use SunSpire Grain Sweetened Chocolate Chips.  When you add them to the mixture they will soften a little due to the heat.

You can also use dried blueberries, raisins or even cherries in place of the currants.

The bars will keep at room temperature for several days.  They will keep in the fridge for a few months or 6 months in the freezer.

Omega Blueberry Waffles

Sep 13 2013 by | Comments (0)
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Omega Blueberry Waffles

Our good friends from Living On The Veg are back and apparently they are craving breakfast just like I am!  These waffles are so hearty and filling that they are best shared with a friend.  I love topping them with some fresh fruit and a drizzle of maple syrup – YUM!

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I love breakfast foods anytime during the day, especially pancakes and waffles. I started by making pancakes as a young chef where I began my creative journey into the world of flavors, toppings and textures. The waffle is the pancake’s geometric cousin with perfect pockets to fill with pure rich maple syrup, decadent sauces, and fresh fruit. I have created a wholesomely hearty, protein and omega oil rich waffle, complete with antioxidants and absolutely delicious! Add your favorite fruit to personalize your waffle and enjoy the happiness this brings to your belly!

~Chef Matthew from Living On The Veg

Ingredients:

  • 2 1/4 cups fresh buckwheat flour
  • 1/4 cup coconut crystals
  • 2 tbsp ground flax seeds
  • 2 tbsp baking powder
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tsp ground nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2/3 cup coconut oil
  • 1 1/2 cups blueberries

Preparation:

  1. In a large mixing bowl combine the first 10 ingredients and mix well.
  2. Add the milk and oil, stir well, then gently fold in the blueberries.
  3. Preheat a waffle iron to the recommended heat setting and add the suggested amount of batter.  Cook according to the manufacture’s directions.  Repeat with remaining batter.
  4. Serve the waffle as is or top with maple syrup, fresh fruit or a drizzle of melted chocolate.

Yield:

Makes approximately 4 waffles.

Notes:

Leftover waffles can be stored in an airtight container in the fridge for up to 2 days.

Watermelon Pizza

Sep 11 2013 by | Comments (0)
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 Watermelon Pizza

Labor Day has come and gone. The kids are back to school. Summer’s over but you would never know it based on the hot weather that’s been sticking around. It still feels like summer and thankfully there are plenty of summer time favorites like watermelon to be found at the market. There’s nothing like cool and refreshing watermelon on a hot day, especially this Watermelon Pizza. It’s fruity fun the whole family will love making and eating.

Kristy

Ingredients:

  • 1 cup mashed strawberries
  • 2 tbsp coconut crystals
  • 1 round watermelon slice (about 1 inch thick) rind cut off, seedless preferably
  • 1/4 cup raw shredded coconut

Toppings:

  • Blueberries
  • Pomegranate seeds
  •  Kiwi, peeled and sliced
  • Cantaloupe or honeydew melon, thinly shaved
  • Toasted walnuts, pecans or pistachios
  • Chocolate chips

Preparation:

  1. Place the strawberries and coconut crystals in a saucepan over high heat. Bring to a boil. Reduce heat to low and simmer 15 minutes or until the juice has cooked down and the berries have thickened to a jam like consistency. Set aside to cool slightly and then transfer to a bowl and refrigerate.
  2. Place the watermelon slice on a plate and top with the chilled strawberries. This sauce layer of the pizza will help the toppings stick.
  3. Cover with the toppings of your choice and then sprinkle the shredded coconut over the top and serve. For a more elegant dessert version top as desired then melt 1/4 cup chocolate chips and drizzle over the top. Sprinkle with the shredded coconut.

Yield:

Make 4 slices

Notes:

The strawberry sauce can be made several days ahead of time and refrigerated until needed. Prepare the pizza with all the toppings only when ready to serve.