Category Archives: Breakfast

Protein Packed Breakfast – Quinoa Spinach Egg Breakfast

Protein Packed Breakfast – Quinoa Spinach Egg Breakfast 

protein paleo gluten free calcium quinoa spinach fiber breakfast

I love breakfast any time of the day so when I got home from yoga today I needed some protein stat. If you don’t know my addiction to quinoa, you haven’t been paying attention. It’s delicious and packed with essential proteins which always gets a thumbs up in my recipe book.

protein paleo gluten free calcium quinoa spinach fiber breakfast

I went a little freestyle today and ended with a protein PACKED meal that not only has protein from the quinoa and eggs but calcium and fiber from the spinach. It was as easy as making scrambled eggs.

 protein paleo gluten free calcium quinoa spinach fiber breakfast

{ I always choose organics whenever available }

Protein Packed Breakfast - Quinoa Spinach Egg Breakfast
 
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Author:
Recipe type: Paleo, Gluten-Free, Protein, Breakfast
Serves: 2
Ingredients
  • ¼ cup uncooked quinoa
  • ¾ cup vegetable or chicken broth to cook the quinoa in but you can use water. The broth just gives it extra flavor.
  • 2 eggs
  • 1 cup fresh spinach packed loosely (could use kale too)
  • ½ tablespoon ghee (can use coconut oil or olive oil)
  • 1 teaspoon garlic, minced OR 1 tablespoon finely chopped onion
  • 1 tablespoon unsweetened almond milk (can use any kind of unsweetened milk)
  • Dash of salt
  • Dash of pepper
Instructions
  1. QUINOA:
  2. In a small saucepan put ¼ cup quinoa and ¾ cup broth or water, bring to a boil.
  3. Once boiling lower to a simmer and while stirring occasionally, simmer for about 10 minutes. If you need to add more liquid, add a tablespoon at a time.
  4. EGG:
  5. In a small skillet, melt ghee and saute the garlic or onion for a minute on medium heat.
  6. In a separate medium bowl whisk eggs, almond milk, salt and pepper. Set aside.
  7. Place spinach in skillet and heat on low until completely wilted, stirring occasionally.
  8. Once spinach is cooked, pour in egg mixture.
  9. Combine egg mixture with spinach and cook like you would scrambled eggs by continually stirring until the eggs are cooked thoroughly.
  10. Once eggs are done add cooked quinoa and combine.
  11. **Optional: top with a little cheese (this will make it non-paleo)**

 

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OMG Sweet Potato Paleo Pancakes

OMG Sweet Potato Paleo Pancakes

paleo sweet potato pancake egg protein vitamin healthy breakfast

I’m calling these OMG Sweet Potato Paleo Pancakes because WOW Sweet Potato Paleo Pancakes just sounds silly right? I didn’t know what to call these to express how incredibly good they are.

Monday I made my Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes and had the leftover sweet potato from scooping out the innards to make room for the quinoa mixture. Not wanting it to go to waste, I found an awesome recipe to use it for.

paleo sweet potato pancake egg protein vitamin healthy breakfast

Sweet potatoes are so nutritious, full of fiber and sweet that it would be a shame not to use the extra flesh. So I stumbled on this extremely simple, I mean EXTREMELY SIMPLE sweet potato pancake recipe and went from there. Sweet potatoes are not just for Thanksgiving anymore.

I combined the cooked sweet potato, egg and a little bit of cinnamon in my food processor. I pulsed it until pureed and was ready to give it a go.

ghee butter clarified paleo Ayurveda vitamin dI melted a little ghee in a medium size frying pan and spooned 4 tiny scoops of the batter, cooked on low for a several minutes (about 5 or 6 minutes) until I could tell that the edges were getting browned. Then VERY carefully flipped the pancakes over. They are fragile so be gentle when flipping. I continued cooking them on the other side until browned (about 4 minutes). I put these little bad boys on my plate, drizzled a very little bit of organic maple syrup and could NOT believe my mouth.

paleo sweet potato pancake egg protein vitamin healthy breakfast

I was literally walking around the kitchen saying WOW…WOW…WOW. They were unbelievable good. I cannot say it enough, these are SO MUTHA LOVIN’ GOOD! I cannot believe that I didn’t try this sooner.

(Note to self: Try this with pumpkin puree? Hmmm.)

There is nothing not to love about these pancakes (unless of course you don’t like sweet potatoes). They are sweet, have fiber, lots of vitamins, protein from the eggs and Paleo. I am actually keeping this puree in my fridge so that I can have some of these little gems any time I want over the next few days. As a matter of fact I think I’m having these for dinner.

*Update: I had these for breakfast again today with the left over puree and they were just as awesome as they were yesterday!*

OMG Sweet Potato Paleo Pancakes
 
OMG Sweet Potato Paleo Pancakes
Author:
Recipe type: Paleo
Serves: 4
Ingredients
  • 2 medium sweet potato, baked and skin removed (about 10 -12 ounces)
  • 4 eggs
  • ¼ teaspoon of cinnamon
  • **This will make A LOT of little pancakes so if you are only making enough for 2 people, cut the recipe in half**
Instructions
  1. **You can bake the sweet potatoes ahead of time, cover and keep in fridge. If you don't make them ahead of time, the directions are listed below.**
  2. Preheat oven to 400.
  3. Poke several holes in sweet potatoes.
  4. Place on baking sheet and bake for 55 minutes or until very soft.
  5. Let cool for about 20 minutes so you can handle them without burning yourself.
  6. Once cooled remove skin.
  7. Put sweet potato flesh, eggs and cinnamon in a food processor and puree.
  8. In a medium frying pan, melt oil on medium heat (I used ghee but you can use any oil you prefer. If you don't have ghee, use coconut oil as both have a higher heat tolerance are are less likely to burn).
  9. Spoon small amounts of your mixture into the pan. I kept mine small so they were easy to turn since they are fragile. Plus they are a great size for little fingers if the kiddies get to enjoy these.
  10. Cook on low for around 5 – 7 minutes on the first side. You should be able to see the edges turning a little brown and they should slide around on the frying pan pretty easily.
  11. Gently turn (very gently) and cook for approximately 4 minutes.
  12. Mine turned out browner than I thought they should be but to my surprise did not taste burnt at all so don't worry if yours come out browner than you think they should be, they will still be delicious.
  13. You can drizzle with a little maple syrup if desired but these are so sweet and tasty that I barely needed any syrup at all.

 

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Fresh Pineapple Chia Seed Jam

Fresh Pineapple Chia Seed Jam

After trying and loving my Blueberry Chia Seed Jam the hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!

Let’s make Fresh Pineapple Chia Seed Jam

(this delicious jam is also paleo and gluten-free which makes it even more awesome)

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein peppadew pepper

If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.

I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!

Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.

Fresh Pineapple Chia Seed Jam
 
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Fresh Pineapple Chia Seed Jam
Author:
Ingredients
  • 1 cup fresh pineapple (chopped small)
  • 1 cup water
  • 1 tablespoon raw honey
  • 1½ tablespoons chia seeds + 3 tablespoons water
  • **Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Instructions
  1. Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
  2. Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
  3. Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
  4. Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
  5. Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
  6. **Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**

 

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Blueberry Chia Seed Jam

Blueberry Chia Seed Jam

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free

I don’t think I will ever in my lifetime purchase jam or jelly from the store again. Not after making this super easy, incredibly good, ubber nutritious jam. Anyone, even people that aren’t really into the whole “eating right” thing will love this jam. It’s THAT good!

This jam makes me giddy for several reasons:

  • Only 3 ingredients
  • Gluten-free
  • Loads of antioxidants
  • No sugar added
  • Fiber, protein, calcium, iron, magnesium, vitamin C
  • Can be made with so many different fruit options depending on what you love
  • No one will know how healthy this is unless you tell them
  • Another great way to sneak in your chia seeds. Did someone say almond butter and chia seed jam sandwich?

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free

Because this recipe doesn’t call for the traditional canning method, it will only keep in the fridge for a couple of weeks. For that reason I only make small batches at a time. I find that 1 cup of fruit combined with the honey and chia seeds fits in a half pint Ball jar.

I made a couple of thin small coconut flour flat breads and rolled them up into little crepes. You could even add a little ricotta. I’m absolutely doing that next time.

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free

 

Blueberry Chia Seed Jam
 
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Author:
Recipe type: Gluten-Free, Vegetarian
Ingredients
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon chia seeds + 2 tablespoons of water
  • 1 tablespoon raw honey
Instructions
  1. In a small bowl, combine chia seeds and water. Let it sit for 10 minutes.
  2. While the chia is sitting, heat up the blueberries in a small saucepan over low heat.
  3. Soften the blueberries and mash with a potato masher.
  4. After the chia seeds have absorbed the water for 10 minutes, add the chia seeds and honey to the blueberries and continue heating on low.
  5. Once everything is combined, mash the mixture as much as you like.
  6. Pour jam into Ball jar and put in fridge.
  7. The jam will thicken up as it cools.
  8. **if you don't like all of the seeds, you can run the mixture though a Nutriblender once it has cooled down a little bit**

 

Love those chia seeds!

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Sumo Citrus – The Ugly Orange

Sumo Citrus – The Ugly Orange

On my latest trip to Whole Foods I was browsing the produce area and saw this ugly bumpy looking orange with a little knob on the top. I had to find out what it was.

(They are only in season Feb through May)

sumo orange citrus fruit sweet japan california tangerine clementine hybrid mandarin

Here is another example of not judging a book by it’s cover because this is the most deliciously sweet mandarin orange I’ve ever tasted. I originally bought them for my hubby to try because he loves oranges but after I had a section of it, I was in love too.

Not only are these delicious but they are the perfect “to-go” snack because they are so easy to peel that a small child can do it, there will be no drippy sticky hands and they are seedless.

To test for the best tasting Sumo, I give them a little squeeze. Gently squeeze, if it “gives” a little, it means it’s at its optimum taste and ready to eat.

I needed to find out the stats on this incredible fruit. I found Sumocitrus.com where they explain it all.

Grown in California’s Central Valley to the same exacting standards of the original Kumamoto farmer. It is the biggest mandarin you’ve ever seen. It has a distinctive shape with a prominent “top-knot.” The peel is bright orange, bumpy and loose so it peels effortlessly. The delicate sections separate easily. It’s seedless, juicy without being messy, and it is quite probably the sweetest citrus you’ll ever eat.

sumo orange citrus fruit sweet japan california tangerine clementine hybrid mandarin seedless vitamin

Size & Appearance

  • Easy to identify with the unique shape, bumpy rind and knob on the top that we like to call the SUMO’s ‘top-knot.’
  • Handle with care – Don’t let the rough exterior fool you. While the fruit looks tough and indestructible on the outside, it is somewhat delicate.
  • Gently squeeze, if it “gives” a little, it means it’s at its optimum taste and ready 
    to eat

Easy to Peel

  • One-piece peel – The SUMO’s ‘top-knot’ makes the fruit fun and easy to peel.
  • The bumpy and loose rind is characteristic of the variety and contributes to the easy peeling.
  • “Eat in the Car Test” — Unlike other citrus varieties, SUMO CITRUS® is ‘neat’ meaning no sticky mess, and hands stay dry.
  • SUMO CITRUS® has very little albedo or rag (the white part of citrus), allowing the fruit to section easily with less of the white “netting” sticking to the fruit.

Get your hands on a Sumo Citrus before they are out of season. They are available February thru May so you still have a couple of months to enjoy them.  Your mouth will thank you.

 

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