1 cup rolled oats
2/3 cup homemade coconut milk
1 scoop collagen peptides (optional)
1 tsp vanilla extract
2 tsp raw honey
dash of cinnamon
Mix ingredients together and store in a closed jar overnight. Go to sleep and dream about breakfast.
In the morning add chia seeds, flaxseed almond butter (or regular peanut butter), granola, and fruit of choice. Happy day!
eggs and spinach
2 pasture-raised eggs
1 cup fresh spinach
3 organic strawberries
Chosen Foods avocado oil (or regular olive oil)
Heat oil in a cast iron skillet until the pan is hot. Crack eggs into skillet carefully trying not break the yolks. Season with sea salt, black pepper, cayenne, rosemary, and garlic powder. Fry until egg whites are completely cooked (about 5-8 minutes).
Wash spinach throughly and place cut strawberries on top. Add your eggs on the plate and enjoy!
sweet potato and yogurt
1 organic sweet potato
1/2 cup vanilla yogurt (I use Siggi's Dairy)
1 TBSP peanut butter
dash of cinnamon
Heat oven to 400 degrees. Wash and slice sweet potato. Place on a baking sheet and spray with Avocado oil. Bake for 20 minutes and allow to cool.
Add potato slices, yogurt, and peanut butter to a plate. Sprinkle cinnamon over the yogurt. Dip the slices into the yogurt and peanut butter. S'good.
pumpkin spice oats
1/2 cup rolled oats (I use Bob's Red Mill)
1 tsp raw local honey
homemade pumpkin spice (recipe below)
pumpkin cinnamon granola (Purely Elizabeth brand)
Bring 1 cup of filtered water to a boil. Add oats, reduce heat, and cook for about 10-12 minutes or until preferred consistency is reached. Remove from heat and let cool.
Once cooled, add honey and pumpkin spice and mix well. Top with sliced banana and granola. This recipe is perfect for crisp, Fall mornings!
pumpkin spice recipe:
3 TBSP ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1.5 tsp ground allspice, and 1.5 tsp ground clove. Store in a small jar and use with all your favorite Fall recipes!
matcha yogurt parfait
5 oz cup of Siggi's vanilla yogurt
1 TBSP almond butter
4-5 sliced strawberries
1/4 cup granola
1 tsp chia seeds
In a small bowl, combine matcha + yogurt and mix well. Once fully combined, add about 2 TBSP to a glass mug and top with strawberries and granola. Repeat this step until you've used all remaining yogurt.
Add chia seeds and almond butter for the final topping. You can also drizzle a little bit of raw honey on top for added sweetness. Totally optional!
Gluten-free blueberry muffins
2 cups Bob's Red Mill almond flour
1/2 tsp baking soda
dash of pink sea salt
1/2 cup raw honey
2 tablespoons extra virgin olive oil
1 tsp vanilla extract
1 tablespoon lemon juice
1.5 cups fresh organic blueberries
1 scoop Vital Proteins collagen peptides
Preheat oven to 350 degrees and line a muffin tin. Combine almond flour, baking soda, salt, and collagen in a large bowl. In a separate bowl, add eggs, honey, olive oil, vanilla, and lemon juice and mix using a hand mixer. Mix wet ingredients into dry ingredients, and then fold in blueberries.
Fill muffin cups and bake for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes (if you can resist for that long) ha!
These muffins are gluten-free, dairy-free, grain-free, and also refined sugar free! So enjoy them without the guilt!
chipotle Scrambled eggs
2 organic, pasture-raised eggs
1 /2 tsp each: Pink salt, black pepper, garlic powder, and chipotle powder
1 to 2 tsp of Siete chipotle hot sauce
1 organic orange (optional as a side)
1 cup organic spring mix (optional as a side)
In a small bowl, crack both eggs and gently whisk. Add contents to a hot and buttered (I use Vital Farms grass-fed butter) cast iron skillet. Season with pink salt, pepper, garlic, and chipotle powder. Cook on medium heat until eggs have started to brown. Remove from skillet and add in spring mix greens for about 3-5 minutes or until tender.
Add eggs to plate and top with chipotle sauce (a little goes a long way). Throw in the orange slices and sautéed greens. Eat up!