Category Archives: Breakfast

Grainless Strawberry Bread

Advanced & Core Plan Options

Serves 16

One of the things people often miss when changing their diets are breads, muffins and other sweets.  This is an awesome treat that is a great breakfast, dessert or snack.  The large slices of strawberries are a burst of flavor.  The recipe comes together very easily and can be sliced and frozen if desired.  Make them during the holidays as gifts.  

Note: Sweeteners like erythritol or date syrup should be used sparingly on a healthy diet.  

 

  • 1 pound fresh organic strawberries, sliced (about 2 ⅔ cups)
  • Dash pure stevia (I use Kal brand)
  • 2 cups erythritol (Advanced Plan) or 1 ¼ cup date syrup (see below) (Core Plan)
  • 3 cups advanced plan flour – 2 cups almond flour, ½ cup coconut flour, ½ cup garbanzo bean flour.  You can use just almond flour but doesn’t give the same consistency.
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 organic eggs
  • 1 ¼ cup avocado oil or melted coconut oil
  • 1 cup chopped nuts, optional

Heat oven to 350 degrees.  Line two loaf pans with parchment paper.  

Leave strawberries on the cutting board, sprinkle with pure stevia, and toss to coat well. 

In a large bowl, mix the flour, sweetener, cinnamon, baking soda and salt. Whisk eggs in another bowl then add in oil and mix well.  Add the strawberries and stir.  Add the wet mixture to the dry and stir well.  

Pour batter into the loaf pans, dividing equally.

Bake for 45-50 minutes or until a toothpick comes out clean from the center.  Cool in pans for about 10 minutes then carefully lift them out using the parchment paper.  Use a bread knife to cut into nice clean slices.  

Date syrup-

cut about ½ pound of Medjool dates into bits and add 2 cups of water.  Bring to a simmer over medium heat and cook for about 30 minutes.  Let cool for another 30 minutes then puree the mixture using a high powered blender or food processor.  If desired, you can strain the mixture with a fine mesh strainer or cheesecloth.  

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Grainless Porridge

½ cup raw almonds
¾ cup coconut cream
1 tsp cinnamon
dash nutmeg
dash coves
dash cardamom
stevia to taste

Heat coconut cream, add almonds and spices and heat and stir for 5 minutes.

Corn-less Cornbread

Makes 9 squares

Advanced & Core Plan

This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main.  It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!

IMG_13181 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk

Optional:
2 green onions, chopped
1 jalepeno, seeded and chopped

Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.

VIDEO – Chocolate Blueberry Smoothie

This is a great go-to breakfast (especially  for chocolate lovers) that is simple, tasty and will keep you full until lunch.  Watch the video here…

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Omelet Muffins

This is a terrific, versatile dish.  You can make these omelet muffins to please everyone in the family by changing up the ingredients.  You can make these ahead and keep them in the refrigerator for a quick and healthy breakfast all week.
Makes about 6 muffins
Advanced & Core Plan
omelet muffin6 eggs
½ cup diced vegetables (organic bell pepper, onion, mushrooms, spinach, tomato, etc)
¼ teaspoon sea salt
1/8 teaspoon fresh black pepper
1/8 cup homemade mayonnaise, vegenaise, or coconut milk
1/8 cup water
Optional:
¼ – ½ cup diced meat (turkey bacon, turkey or chicken sausage, cubed chicken or turkey, wild caught smoked salmon)
¼ cup shredded raw cheese
For a southwestern omelet, add in ¼ cup drained salsa (check ingredients)
Preheat the oven to 350 degrees.  Grease 6 muffin tins or silicon muffin cups with butter and/or coconut oil.  (DO NOT USE TEFLON PANS).
Beat the eggs in a bowl and add desired ingredients.  Spoon into muffin cups and bake for about 18-20 minutes or until a knife comes out clean.
NOTE:  You can always make this into a crustless quiche by pouring the mixture in a buttered pie dish and cooking for a bit longer.

Maximized Energy Bars

Core Plan

People love to have a grab-and-go option for a quick snack or for re-fueling after a workout.  Unfortunately, the options are typically not healthy ones.  Most are loaded with sugar, refined and/or high glycemic carbohydrates, soy protein and artificial flavors.  This recipe is simple to make, stores well, can be taken on the go, and can be altered to your taste.  This healthy recipe is loaded with raw enzymes, protein, good fats, and antioxidants.  Make a double batch and keep them in the refrigerator until ready to eat.

Makes about 25 square bars

IMG_8683

 

Base:
1 cup almonds, soaked in filtered water overnight
¼ cup cocoa nibs
¼ cup shredded coconut
¼ cup hemp seeds
1 scoop Chocolate Perfect Protein or 3 tablespoons cacao powder
7-8 dates, soaked for at least 30 minutes, and pitted

Optional Add Ins:
¼ cup goji berries
¼ cup dried, unsweetened blueberries
¼ cup dried, unsweetened cranberries
Soaked walnuts
Chia seeds

Using a food processor, mix almonds until it reaches a mealy texture.  Add all other ingredients except the dates and mix well.  While the motor is running, drop in one date at a time until the mixture starts to form a ball.  You may have to scrape the sides and move the mixture around a bit to be sure the dates get incorporated.

Place a piece of parchment paper on the counter over a damp paper towel (to keep it from moving around on you).  Put the mixture on the parchment and press into a square or rectangle with your fingers into an even layer about ¼” thick.  You can also cover with another piece of parchment and use a rolling pin.

Use a pizza cutter to cut into squares and store in a parchment lined/layered container.  Keep in the refrigerator until ready to eat.

Coconut Milk Kefir

coconut kefirMost people turn to yogurt when they want to get probiotics through their food.  Unfortunately,  commercial yogurts are made from conventional dairy (pesticide sprayed grain fed, pumped with hormones and antibiotics), that is pasteurized, colors and flavorings, and loaded with sugar and/or artificial sweeteners.  When you consume kefir, you get even more benefit because kefir can actually colonize your gut!   (Yogurt can’t do that).  This is perfect for those who are dairy intolerant or who just want to avoid dairy altogether.  Make it a regular part of your diet and ditch the commercial yogurts!

Use 1 tablespoon kefir starter

1-2 cups organic coconut milk from BPA free cans (Native Forest)

Combine the kefir starter with the coconut milk in a glass jar (do not use metal to store or stir). Cover with a cloth secured with a rubber band and let it sit (it should be fairly warm for proper fermentation. If your mixture has not thickened after 24 hours, it probably was not warm enough) for 12-24 hours. After about 12 hours, gently shake the mixture.

Try it! Once the coconut milk has thickened and turned slightly sour flavor, you’re done. Strain the mixture through a fine plastic strainer and store in the refrigerator.