Banana Almond Butter Chia Pudding

I quite often here that breakfast is one of the hardest meals of the day for people on the go. This week I am sharing an easy and super quick recipe that you make the night before and simply grab and go in the morning. Not to mention, this recipe is delicious and full of great nutrients to kick start your day!

chia-pudding

Banana Almond Butter Chia Pudding

Ingredients

1/4 cup chia seeds

2 Tbsp almond butter

1 ripe banana

1 cup unsweetened almond or coconut milk

Directions

Blend the banana, almond butter and almond milk until creamy & smooth,

Combine the chia seeds and blender mixture in a small mason jar or other small  container

Store in the fridge overnight

In the morning, top with fresh berries, shredded coconut and nuts for an amazing breakfast!

Banana Bread: Paleo Friendly

What is better than some warm banana bread right out of the oven? Today I am sharing a new recipe I recently tested out for some delicious banana bread… it might just happen to be healthy version (of course) and paleo friendly! The recipe is very easy and takes minutes to prepare…

Paleo Banana Bread

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Ingredients:

3/4 cup of almond flour
1/4 cup of coconut flour
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of honey
1 teaspoon pure vanilla extract
optional: chocolate chips, blueberries, walnuts/pecans

Directions:

  • Preheat oven to 375 degrees
  • Spray/line a small bread baking pan and/or muffin tins with coconut oil
  • Mix all the dry ingredients together in a large bowl
  • Add in the wet ingredients and mix well
  • Pour the batter into your baking pan/muffin tins
  • Top with crumbled walnuts (optional)
  • Bake in the over for 15 minutes or until golden brown 🙂

Paleo Chocolate Chip & Walnut Pumpkin Muffins

Well it is officially fall and that only means one thing….pumpkin everything. I decided to kick off fall a little early last week by doing some recipe testing and the results were flawless..

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I am very excited to share this delicious recipe for Paleo Chocolate Chip & Walnut Pumpkin Muffins. I combined and changed around a few existing recipes I found online and came up with this new fall treat! Perfect for a breakfast treat, midday snack or even late night dessert…

Feel free to sub out the chocolate chips and walnuts for different fruits and/or nuts to make a flavor combination you enjoy best..

Paleo Chocolate Chip & Walnut Pumpkin Muffins

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Ingredients:

2.5 cups of almond flour
3/4 tsp baking soda
1/2 tsp sea salt
1/2 cup pumpkin puree
3 eggs
2 tbs maple syrup
2 tbs of coconut oil (melted)
1 tbs vanilla extract
1 tsp apple cider vinegar
1/4 tsp of the following: cinnamon, nutmeg & pumpkin pie spice
1/4 cup of dark chocolate chips
crumbled walnuts (for topping)

Directions:

Preheat oven to 350 degrees.
Spray a muffin tray with coconut oil or place in cupcake tins to prevent sticking.
Mix all the dry ingredients together in a large bowl.
In a seperate bowl, mix all the wet ingredients then combine both bowls and mix together well.
Place into muffin tins only filling the batter about 1/2 way.
Top each muffin with a few walnut pieces.
Bake for 15 minutes and then let cool for 10.

ENJOY 🙂

Mix-up your Breakfast Routine

So many of us get stuck in a routine before work or school and find ourselves having the same old thing for breakfast each morning. Breakfast is one of my favorite meals and there are so many new healthy and quick options these days. Here are some of my new favorites alternatives/new products I have found to replace my daily green smoothie if you have a few extra minutes in the morning or they can be perfect weekend brunch options:

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-Purely Elizabeth Ancient Grain Oatmeal: I am a huge fan of this product. Purely Elizabeth created oatmeal that is made out of many different whole grains and SuperFoods. My favorite flavor is the 6 grain. The 6 grain includes: quinoa, millet, buckwheat, amaranth, kaniwa, hemp, flax and chia. You bring it to a boil and then let simmer on the stove for about 10-15 minutes with almond or coconut milk. The best part is what you can put on the top; berries, nuts, granola, shredded coconut, figs, almond/coconut butter and cinnamon. It is so delicious and can be made in a variety of ways when you get creative with your toppings. This is a great way to start your day with a hearty serving of grains, protein and fiber. These products are great because there is no sugar added, they are certified organic, vegan, and gluten free so they can satisfy a wide audience. Purely Elizabeth also makes delicious granolas and gluten free baking mixes. Check out her website and products at your local Whole Foods Market or Target store. [www.purelyelizabeth.com]

pumpkin
-Fall Recipe Remix: Add half the amount of almond/coconut milk and substitute the other half with ½ cup of 100% pure pumpkin puree, top with pecans, cinnamon, nutmeg, and pumpkin pie spice.

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-Papaya Boats: This breakfast trend I can thank one of my favorite nutrition bloggers; Nutrition Stripped [www.nutritionstripped.com] for. This health blogger has come up with so many variations of making these amazing treats. This requires a little time to make but is well worth it! The concept is simple; split the papaya in half and scrape out the seeds in the middle. This creates your two “bowls”. Fill each with greek, icelandic skyr, or any other type of yogurt. Then comes the best part; cover with as many toppings of your choice. Some of my favorite toppings are berries, figs, coconut butter, almond butter, banana slices, avocado chunks, hemp or chia seeds, and crumbled nuts. Once you are finished filling your two bowls, grab a spoon and enjoy! Make sure to scrape some papaya into each bite!