Chia and Flax Seed Breakfast Bowl
As the weather cools, our foods should begin to warm. People describe much of the foods we consume in the cooler months as “comfort” foods. Maybe these foods feel like comfort because it’s warm, like a fluffy blanket
As the weather cools, our foods should begin to warm. People describe much of the foods we consume in the cooler months as “comfort” foods. Maybe these foods feel like comfort because it’s warm, like a fluffy blanket. Beginning our day with a warm breakfast is essential in igniting our internal digestive fire. Cold cereals and smoothies extinguish our digestive fire and will slow down our metabolism. That fire is a key factor in digesting our foods efficiently.
Today, I’ve posted a nourishing and warm way to begin the day. Full of fiber, heathy fat, and protein, this bowl of goodness will sustain energy and fullness for hours without the crash and burn effect of empty carbohydrates and non-nutritive sugars. Consider doubling the batch and heating up the next day to save time.
Chia and Flax Seed Breakfast Bowl
Ingredients:
· 1 tablespoon coconut oil
· 2 cups coconut or almond milk (separated)
· 3 tablespoons chia seeds
· 3 tablespoons ground flax seed
Toppings:
· 4 tablespoons chopped walnuts
· 2 tablespoons hemp hearts
· ¼ cup mixed fresh berries
· 1 tablespoon coconut sugar or xylitol
Directions:
In a medium sauce pan on medium heat, add 1 tablespoon of coconut oil, 1 cup of coconut milk, chia seed and flax.
With a wooden spoon, continuously stir all ingredients until pudding is thick about, 3 minutes.
Pour warm pudding into a bowl, add sugar.
Top with nuts, hemp seeds coconut milk and berries. Serve warm.
adapted from bewellbykelly
Grain Free Scones
Diets seem to be an evolutionary science that constantly changes. Eat this, not that. More recently is the idea that for some people, grains can be upsetting to the digestive system. Hence, manufactures have jumped on the marketing wagon promoting the popular
Diets seem to be an evolutionary science that constantly changes. Eat this, not that. More recently is the idea that for some people, grains can be upsetting to the digestive system. Hence, manufactures have jumped on the marketing band wagon promoting the popular Paleo diet. For those of us who are vegetarian, following a Paleo diet can be challenging since it’s about the consumption of animal proteins, most vegetables and some fruits. I have enjoyed, though, getting to know some good recipes that are grain free, which is also gluten free. Here is a dangerously good scone recipe that my good friend, Brenda, shared with me. I made some alterations in the sugar portion, but I will also list the original ingredients as well. This is a basic scone recipe with endless possibilities of flavors. Have fun and experiment with what you have on hand. I had some organic blueberries and used those instead of the fresh cherries the recipe called for. Try orange/cranberry, cinnamon/raisin, lavender/lemon, etc.
Grain Free Scones
Ingredients:
1 1/2 cups blanched almond flour
1/2 cup tapioca flour
3 TBSP coconut flour
2 TBSP coconut sugar^
2 TBSP xylitol^
2 tsp baking powder
1/4 tsp sea salt
1 large egg
6 TBSP coconut milk*
3 TBSP coconut oil
3/4 cup fresh blueberries
Directions:
Preheat the oven to 450 degrees. Line a pie plate with parchment paper.
In a large mixing bowl, whisk together the flours, sugars, baking powder, and salt. Set aside.
In a medium mixing bowl, whisk the egg, then stir in the coconut milk and coconut oil.
Add the wet (egg, milk, and oil) mixture to the dry (flours, etc) mixture and stir to combine.
Gently fold in fruit.
Use a large spoon to plop onto parchment paper and press down slightly.
Bake for 14-16 minutes until the edges of the scones are golden brown and the center is no longer wet.
Remove from the oven and allow to cool for 10 minutes before cutting.
Warning….these will go fast!
I placed the dough on the plate and put the blueberries on top.
^the original recipe calls for 1/4 cup stevia
*Mix canned coconut milk together prior to measuring out