Tag #breakfastideas

---

Green juices are the best. So gut healing and easy to incorporate into your daily life. You don’t need an expensive juicer to make a green juice. If you have one, great use it. However you can easily make a healthy juice using your high speed blender.

I love to experiment with the ingredients I put into my juice depending on the time of year. During the colder months, I always add in fresh ginger for warmth and I often will take out my ingredients from the fridge about an hour before I make my juice. That way it’s not super cold when I drink it which according to traditional Chinese medicine, drinking cold liquid is not good for your digestion and constitution.

Today I made my juice from a base of kale and spinach.  There is no fruit in this version so if you feel you need a little sweetness in it, feel free to add half an apple or juice of half a lemon. The addition of fresh sunflower sprouts makes this juice super alkalizing and gut healing as the sprouts are anti inflammatory and full of key nutrients, minerals and vitamins. If you don’t have sunflower sprouts, feel free to add in another type of sprout like pea or microgreens like broccoli or red cabbage.

Whenever possible try to drink your juice slowly and within 30 minutes as the enzymes break down quickly once you make the juice.

In this recipe I used my BlendTec high speed blender and used the WHOLE JUICE setting. If you have a juicer, then you will use that instead.

Here’s what you’ll need for your juice.

INGREDIENTS:

1 handful each of kale and baby spinach, washed and roughly chopped
1 small knob of fresh ginger, grated
1 celery rib, washed and chopped
1/4 of a cucumber, skin on, washed and chopped
1 handful of fresh sunflower sprouts, washed
Dash of sea salt
1/2 cup Water (omit if making juice in your juicer)

Place all ingredients into your blender, placing the water first to help with the blending. You may need more water if all ingredients are not covered. Blend until smooth.

Place juice into a glass jar and sip slowly! Enjoy 😊

#paleoveggieliving ✌️

---

---

If you’re a fan of tumeric and love your collagen turmeric lattes then you will love this recipe. Typically golden mylk is made with full fat coconut milk, ground tumeric and ginger, sometimes cinnamon is added and of course some raw honey.

But my version is so much yummier because of 2 secret ingredients..,.drum roll please……..enter in dates and fresh orange! I love golden mylk but I find the traditional version is a bit on the boring side.

This version has fuller flavours and I find it more comforting and filling. Plus with the added dates, it’s a great option for an after dinner dessert. Plus it’s anti-inflammatory and super gut friendly and healing😋

I hope you give this version a try!!!! I think you’ll love it.

INGREDIENTS:

1 1/2 cups full fat Coconut milk
1 soft Medjool date pits removed
1 tsp ground tumeric
1 tsp ground ginger
1 tbsp raw honey or maple syrup
1 scoop grass fed collagen powder
1/2 tsp cinnamon
Juice of 1/2 orange

INSTRUCTIONS:

In a small saucepan, heat coconut milk, tumeric, ginger, cinnamon and honey.

Once heated, add the mixture into a blender along with the orange juice, dates and collagen powder. Blend until smooth.

Place into your fave mug and enJOY 😃

---

---

Oh my gosh! I was looking for something to make that would feel comforting in my belly and kinda cheesy too….voila after looking through my cupboards, I realized I had enough Ingredients to make some scones.

I love scones!!! Whether they are savory or sweet, they are so comforting. These ones are made with Coconut flour, nutritional yeast and tons of herbs to hide the taste of the coconut and honestly they are soooo good right out of the oven but could easily be eaten cooled with some ghee on top of them or used as a base for a sandwich.

Simple ingredients and easy to make. You’ll be making these all the time so keep the recipe handy.

INGREDIENTS:

3/4 cups coconut flour

1/4 tsp baking powder

4 large eggs at room temperature

1/4 cup nutritional yeast

2 tsps garlic and onion powders

1 tsp dried herbs such as oregano, parsley and thyme

Dash each of Salt and pepper

1/4 cup melted ghee or butter

INSTRUCTIONS:

1. Preheat oven to 350F.
2. Add the coconut flour and baking soda to a bowl and mix well.
3. Pour the melted ghee into the bowl and mix well uaing an electronic hand mixer.
4. Add the eggs into the bowl and continue to mix until well combined. It should look like the consistency of dough.
5. Use an ice cream scoop to measure out dough (about 3 tablespoons) and drop onto a parchment paper lined baking sheet.
6. Bake at 350°F for about 15- 20 minutes or until a toothpick comes out clean.

#paleoveggieliving ✌️

---

---

One of my all time fave smoothies involves kale, especially black kale. I love the taste and texture of it.

Paired up with some pear, black cherries and raw cacao powder, this smoothie fills you up and gives you the strength to get through the day!

Of course any kind of kale would work in this smoothie. So feel free to use green or purple kale or even spinach. The added cashew butter and collagen powder are def great add-ons.

Ingredients:

1 cup unsweetened almond milk

2 tbsps cashew butter

5-6 pieces of kale or spinach

5-6 black cherries, pitted

1\2 frozen or fresh pear

1 tsp chia seeds

2 tbsps flax seeds

1 tbsp raw cacao powder

1 scoop vital proteins collagen powder

2-3 ice cubes

Water to cover

Blend all ingredients in a high speed blender. Enjoy!

#paleoveggieliving ✌️

---

---

Breakfast in a snap when you’ve got some eggs and a few veggies hanging around in the fridge. Honestly I make different varieties of egg muffins every week so that I can have a quick breekie in the morning. Full of protein, low carbs and healthy fats. The combos of what you can put in these muffins are endless!!!

The recipe below is a vegetarian version but I often will add bacon or sliced up ham into mine for that extra splash of protein. Paired with a green smoothie, you are set for a few hours til your belly tells you it’s time for lunch!

These also make great afternoon pick me up snacks or a lunch with side salad or steamed up veggies.

INGREDIENTS:

1/2 small cooking onion, diced
2 cups mushrooms, sliced
1/4 red pepper, diced finely
2 cups spinach, finely chopped
1 tsp unsweetened almond milk
10 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsbp avocado oil
1/2 tsp dried parsley

INSTRUCTIONS:

Preheat oven to 375 degrees F.
Cut up onion, mushrooms and spinach.
Crack eggs in a large bowl and whisk well with the unsweetened almond milk.
Add mushrooms, onion, spinach, garlic powder, parsley salt and pepper to the bowl and mix everything together.
Grease a large muffin tin with avocado oil. Pour a little oil in each section and rub it around the sides with your fingers. You can also use muffin tin linerswhich makes it easier for cleanup!
Spoon the egg mixture into the muffin tin, filling them about 3/4 full (they will puff up while cooking don’t overfill).
Place in the oven and bake for 20-25 minutes.
Remove and serve.
Makes 12.

#paleoveggieliving ✌️