Breakfast

---

• 4 – 5 cups organic, gluten-free rolled oats
• 1 1/4 cups raw almond slivers
• 1 1/4 cups raw pumpkin seeds
• 1 cup chopped raw walnuts
• 1 cup chopped pecans
• 1 cup dried, unsweetened coconut chips
• 1-3 tsp. cinnamon (to taste)
• 1-2 tsp. pure vanilla extract
• pinch sea salt
• 1/4 cup pure maple syrup + 1/4 cup coconut nectar

(0r 1/2 cup local raw honey)

• 2-4 tbsp olive or MCT oil

Optional add-ins:  3 tbsp. raw sesame seeds; 1 cup dried fruit (raisins, cranberries, mango, goji berries, etc.)*; grated orange or lemon rind; cacao nibs; raw hazelnuts.  Feel free to experiment!

1. Preheat oven to 325 degrees F
2. Line a large cookie sheet with parchment paper
3. In a large bowl, mix all dry ingredients together
4. Add all liquid ingredients to the dry mixture and stir until thoroughly mixed.
5. Scoop the mixture onto the parchment-lined cookie sheet, flatten, and spread out evenly.
6. Bake for 18-20 minutes; remove from the oven, re-stir, and flatten the mixture; bake for the remaining 15-18 minutes until done to your taste.  The longer it bakes, the more golden and crispy it becomes.
7. *If using dried fruit, add it right after removing the granola from the oven for the last time.
8. Serve plain or with coconut yogurt (or almond milk) and berries.                        

 Ingredients

• 4 lg. or 3 jumbo eggs                                 
• 1 c. almond flour
• ½ c. full-fat coconut milk                           
• 1/4 c. coconut flour
• ½ c. filtered water                                   
• 1 tsp. baking soda
• 2 tbsp. coconut oil or ghee                           
• 1/2 tsp. cinnamon
• 2 tsp. pure vanilla extract                           
• 1/4 tsp. sea salt
• 1 tsp. coconut oil for the pan

Directions

1. In a medium mixing bowl, whisk together the eggs, coconut milk, water, and vanilla until smooth
2. Add in flours, cinnamon, baking soda, and salt.  Whisk or beat until smooth.
3. Heat a large pan over medium heat with the coconut oil
4. When the pan is hot, ladle about 1/4 cup batter into the pan for each pancake
5. Cook the pancakes about 4-5 minutes until golden brown, then flip them over for another 2-3 minutes until both sides are golden brown.
6. Serve warm, about 3 pancakes per person, topped with 1/2 cup berries and a small pat of butter

Adapted from Dr. Mark Hyman, 'Eat Fat, Get Thin'

• Mix all ingredients together in a mixing bowl until chia seeds are thoroughly wet.
• Store in a covered glass bowl in the refrigerator over night.
• In the morning, scoop 1/4 of the pudding into a serving bowl and slightly warm
• Add 2 tbsp raw or toasted nuts (walnuts, almonds, pecans, etc.), 1 tbsp ground flax, and fruit of your choice (1 med. orange sliced; 1/3 c. berries, 1 sm. sliced apple)
• Optional:  Add 1-2 tbsp. raw or toasted seeds (pumpkin or sunflower)

Ingredients

• 1/4 c. organic chia seeds
• 1 c. canned coconut milk (the thick stuff!) (full-fat)
• scant amount of filtered water to dilute the coconut milk, approximately 1/8 c.
• 1 tsp. cinnamon or pumpkin spice seasoning
• pinch of ground ginger
• 1/2 tsp. vanilla
• 1/4 c. (or less) coconut nectar or honey 

Cooking Time: Overnight in the refrigerator

Yields: 4 servings

• 1 cup cooked kasha
• 1 apple, diced
• 2 tbsps almond or cashew butter
• 2 tbsps water (use more if needed)
• 1 tsp cinnamon
• Dairy or non-dairy milk
• Maple syrup

Directions

• Place cooked kasha in a steamer over boiling water and steam until warm
• Combine warm kasha and apple in a breakfast bowl.
• In a separate bowl, mix nut butter with 2 tablespoons of water.
• Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be      too runny).
• Pour nut sauce over kasha and apples and mix well.
• Sprinkle with cinnamon and drizzle with maple syrup.
• Add a splash of the milk of your choice.

Notes:

• -Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.
• -Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.
• Prep Notes: This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.

Yields: 2 servings

• 2 big handfuls Baby Organic Spinach
• 12 oz. Almond Milk
• 4 oz. Spring Water
• 6-8 oz. Wild or Organic Blueberries, frozen
• 2 oz. Mango Chunks, frozen
• 1 tbsp. Flax Meal
• 1 Tbsp. Chia Seeds
• 1 tsp. Vanilla
• 1/2 tsp. Turmeric
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

• Blend greens, milk, water, flax, chia, and seasonings in a high powered blender.
• Add in frozen fruit and blend again.
• Serve chilled, and store the rest in the fridge for not more than 24 hours

Credit: adapted from www.epicurious.com

Yields: 2 servings

• Big handful of Rainbow Chard
• Big handful of Kale
• 4 oz. almond milk
• 6-8 oz. spring water
• Splash of vanilla
• Dash of cinnamon
• Dash of ground ginger
• 3/4 c. frozen mixed berries

• Place liquid (water and almond milk) in the blender, followed by the kale and chard and the spices and vanilla.
• Blend until greens have become liquid.
• Add in frozen berries and blend again until smooth.
• Enjoy while cold or store covered in the fridge for up to 24 hours

Credit: adapted from www.epicurious.com

Yields: 1 servings

• 1 cup dairy free milk
• 1 tsp. local honey
• 1 tsp. coconut oil
• 1/2 tsp. ground turmeric powder
• pinch or 2 ground cinnamon
• pinch or 2 ground ginger
• Optional: 1/2 tsp. vanilla, pinch of      nutmeg, pinch of cloves

• Warm the milk and add in everything but the honey until the mixture is warmed through.
• Add the honey
• Place all ingredients in a blender,      along with a few ice cubes, and blend to make a smoothie.

  Yields:  1 serving

     Ingredients

• 1 tablespoon coconut oil
• 4-5 kale leaves shredded or cut into ribbons
• 2 eggs
• Lettuce leaf
• 4-5 basil leaves, chopped
• Half an avocado
• Sea salt and pepper 

Directions  

• Heat coconut oil in a pan until melted
• Add kale and sauté until bright green and a bit wilted. 
• Crack eggs into the kale and mix to scramble the eggs. 
• Wrap in a lettuce leaf and top with basil and avocado. 
• Season with salt and pepper.

Yields:  2 servings

INGREDIENTS

• 1 cup chopped sweet potato (1/4 inch in size is what you are shooting for)
• ½ cup chopped asparagus
• ½ cup sliced mushrooms
• ¼ cup chopped red onion
• 1 can black beans (15oz)
• 1 tablespoon dried Italian Seasoning
• 1 teaspoon ground turmeric
• 2 eggs (optional)
• 2 tablespoons coconut oil
• sea salt to taste

Directions

• In a large sauté pan, heat coconut oil over medium heat. 
• Add all of the veggies and sauté for 10 minutes. (prep in advance)
• Add beans and spices and heat through, another 3-5 minutes. 
• If using eggs, scramble in during the last 3 minutes of cooking.
• Chop veggies in 1/4" pieces for quicker cooking.

1. Yields:  4 servings

INGREDIENTS

• 2 cups Unsweetened Almond Milk 
• 2 cups Baby Spinach (or any green you
• have on hand)
• Cucumber (small-medium, peeled and chopped)
• 1 scoop Chocolate Protein Powder (I use Vega Sport Protein Powder)
• 2 tbsp Cacao Powder
• 1 tbsp Coconut Nectar (or equivalent sweetener of your choice)
• 1.5 cups Frozen Strawberries, Unsweetened
• 1.5 cups Frozen Peaches, Unsweetened (or 1 medium-sized fresh peach, skin removed)

Directions

1. Place all ingredients in the jar of a high-powered blender, in the order they appear on the ingredient list. Blend until creamy smooth. Enjoy!!

Notes

1. Consider using a Blendtec, VitaMix, or Ninja blender.
2. This is a rich and creamy mixture that can also be used as part of a smoothie breakfast bowl, topped with nuts, seeds and mint leaves.