Tag: breakfast recipe

Paleo Apple Cinnamon Muffins for the Whole Fam

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If you find yourself with a ton of extra apples sitting around after apple picking this fall, this is a great recipe to make…and it’s grain free, gluten free, and dairy free, but not taste free! My kiddos love these for an easy breakfast or after school snack with some almond or peanut butter, yum!

Ingredients: (makes ~8 muffins)

  • 2 apples (I suggest any red variety as they are sweeter than green)
  • 3 eggs
  • 3/4 cup almond flour (or click here for my other favorite types of flour)
  • 1 tablespoon ground flax and/or hemp seeds
  • 2 dates
  • 1.5 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon coconut oil

Preheat oven to 350 degrees. Simply core apples and blend all ingredients in food processor or blender (I did this using my Vitamix) OR grate apples first and mix all ingredients together in a large mixing bowl for more textured muffins. Pour into non-stick muffin/cupcake pan or use cupcake liners (I use silicone baking cups I got on Amazon for mess-free baking.) Bake for 30-35 minutes, checking muffin consistency with a fork at 30 minutes. Enjoy!

One Healthy Breakdown: that apple cinnamon taste you love, in a healthy kid-friendly breakfast!

Creamsicle Power Smoothie

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Spring is arguably the most promising of seasons, showing signs of growth, vibrance, sunshine, and rejuvenation. Unfortunately, spring also brings about unreliable weather, the peak of allergy season, and those end-of-flu-season germs that have us needing some serious Vitamin C. Ditch the pills and give your immune system a healthy boost with this tasty treat instead!

Ingredients:

  • 1 orange or 2 clementines or 1 grapefruit (peeled)
  • juice of 1/4 lemon
  • 1/2 teaspoon vanilla extract
  • 1 scoop high quality vanilla protein powder
  • 1/2 frozen banana
  • 3/4 cup vanilla almond milk or coconut water
  • 1 handful romaine lettuce (optional)
  • dash of turmeric or small piece of turmeric root (optional)
  • ice cubes (optional)

Add all ingredients to a blender, starting with the liquids. Blend until smooth. Add ice cubes if you wish. Pour into a glass and enjoy, knowing that you’re feeding your body right.

One Healthy Breakdown: real food cures all most!

Paleo Lemon Blueberry Loaf

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I just love anything (and everything) with a tangy lemon flavor. Lemon squares, you’re SO GOOD…but you’re SO BAD! This guilt-free, grain-free paleo bread with lemon, blueberries, and very little sugar…now that’s a show stopper. This deliciousness can be made as a loaf or muffins, crunchy on the outside and soft and crumbly on the inside. Does it get any better?!

Ingredients:

  • 1 cup almond or coconut flour (or healthy flour of choice)
  • 1/4 cup arrowroot powder
  • 1/3 cup raw cashews
  • 4 eggs
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 2 or 3 lemons (depending on how lemon-y you like)
  • 1 cup blueberries
  • 1 tablespoon honey
  • pinch of sea salt

Preheat oven to 350 degrees. Set aside blueberries and lemons. Combine all other ingredients in food processor (I use a Vitamix.) Wash lemons and grate the zest of one lemon into mixture. Cut lemons in half, remove seeds, and squeeze juice into mixture. Continue to blend until batter is consistent and smooth. Add blueberries and stir by hand. Grease loaf or muffin pan with coconut oil and pour batter in, leaving about an inch on top for loaf to rise. (If you have leftover batter, it can be used for muffins or pancakes.) Bake for 35 minutes (25 for muffins!) and check with a fork to make sure it’s cooked through, if not, continue to bake another 8-10 minutes. Once top has started to brown, remove from oven and let cool for at least 15 minutes before removing from pan. Refrigerate leftovers to keep fresh. Enjoy this sweet and sour snack!

One Healthy Breakdown: take that sugar-laden lemon bars!

*recipe inspired by Savory Lotus’ Blueberry Lemon Bread

Paleo Strawberry Beet Bars

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What looks like a brownie but has zero grains, dairy, chocolate, or added sugar? Another experiment gone right in the OHH kitchen, Paleo Strawberry Beet Bars, of course! These babies are chock-full of superfoods and taste, so much so that even the littlest critics will enjoy.

Ingredients:

  • 1.5 cups fresh or frozen strawberries
  • 1-2 cooked beets (I used 2 precooked Love Beets)
  • 2 tablespoons goji beries
  • 1/4 cup almond flour
  • 1 heaping tablespoon hemp seeds
  • 2 tablespoons ground flaxseed
  • 1/4 cup almond or peanut butter
  • 5 whole figs or dates
  • 1/3 cup unsweetened applesauce
  • 1 heaping tablespoon coconut oil
  • splash of almond milk (if necessary)

Instructions:

Preheat oven to 350 degrees and grease a brownie pan with coconut oil. Combine all ingredients in Vitamix or high-powered blender/food processor. Once mixture is blended, pour into pan and bake for 40-45 minutes. Test with a fork or knife to make sure bars are solid, they may need a little bit more time depending on your pan size. Let cool, cut into bars, and enjoy for breakfast, snack, post-workout fuel, or a healthy dessert all week long!

One Healthy Breakdown: these bars are paleo-rific!

Zucchini + Oats = ZOATS

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What’s a zoat?! Much like zoodles are noodles, zoats are oats made out of zucchini (plus, they’re fun to say.) While they’re not the prettiest of breakfast bowls, they sure are delicious and super, duper healthy, without any gluten, dairy, or sugar! What’s better than polishing off a cozy breakfast knowing that you’ve already gotten in a good serving of veggies? Nada.

zoats

Breakfast Zoats (makes 1 large or 2 smaller portions)

Ingredients:

  • 1 zucchini
  • 2 tablespoons oats
  • 1 heaping spoonful of flaxmeal
  • 1/2 mashed banana
  • 1/2 cup almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple syrup or honey
  • 1 tablespoon walnuts or nuts of choice
  • optional: 1 egg or 1 scoop collagen peptides or protein powder of choice

Grate zucchini into a saucepan on heated stove top. Add remaining ingredients, mix together, and simmer until liquid is absorbed. Transfer to bowl and enjoy warm.

One Healthy Breakdown: totes for zoats that taste like oats!

Pumpkin Spice Apple Cinnamon Oatmeal

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This breakfast recipe is not only easy and healthy, but also clearly the epitome of fall. Autumn is surely the season for all things pumpkin spice and apple cinnamon. Breakfast should fuel your day with long-lasting energy and deliciousness. Check and check. Let’s dig in, shall we?!

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Ingredients:

  • 1/2 cup oats
  • 1/2 cup almond milk or water (or milk of choice)
  • 1/3 cup pumpkin puree
  • 1 apple chopped or 1/3 cup applesauce
  • 1/2 teaspoon cinnamon
  • dash of pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 teaspoon honey or maple syrup (optional)
  • 1 tablespoon pepitas (pumpkin seeds) chopped walnuts, or pecans

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Instructions:

Add oats to liquid in pot on stove on medium heat. Once oats begin to cook and thicken, turn heat to low and add all other ingredients. Stir and finish cooking (should take about 5-8 minutes.) Once the oatmeal is thick, remove from heat and let cool a minute before serving. Feel free to top oatmeal (just for visual appeal) with apple slices and cinnamon, more pumpkin, sprinkled nuts, or nothing at all. Enjoy this hearty fall-flavored meal!

One Healthy Breakdown: fueling with fall foods.

Sweet Potato Protein Muffins

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These sweet potato muffins were an insta hit! Packed with protein, fiber, and sweet flavor, you can’t go wrong whipping up a batch of these babies for an easy breakfast or snack! Dont’ be afraid to substitute the sweet potatoes for pumpkin as well!

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Sweet Potato Protein Muffins:

Makes 6 regular sized muffins. Note that I used 1 can of organic sweet potato puree; however, you could use 1-2 baked sweet potatoes – equal to about 1.5 cups of sweet potato if you prefer.

Pre-heat oven 350 degrees

Ingredients:

  • 1 can sweet potato puree or the equivalent of 1.5 cups of baked sweet potato (as long as you have a good blender, you can leave skin on – it’s the healthiest part!)
  • 1/2 cup raw rolled oats
  • 5 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon / or a few drops of vanilla extract
  • 3/4 teaspoon honey
  • 2 tablespoons almond milk

Instructions:
blend or mix the above (I used Vitamix)
lightly coat muffin tin with coconut oil and pour mixture into pan, filling muffin just over halfway
bake muffins at 350 degrees for 35-45 minutes. Once muffins golden on top, check with a fork or knife to make sure that muffin is cooked through. Let cool and remove from tins. Enjoy and refrigerate leftovers.

One Healthy Breakdown: September tastes oh so sweet!

Blue Maca Overnight Oats

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Overnight oats are a great alternative to cereal in the morning and they’re a huge time-saver. Cool, refreshing, and uber healthy, this recipe includes blueberries and maca powder for an extra dose of vitamins, minerals, mood-boosters, energy, and more! Let’s get soakin’, shall we?

blueoats

Ingredients: (gluten-free, dairy-free, and no added sugar!)

  • 1/3 cup plain raw oats (I prefer Purely Elizabeth)
  • 1/2 cup almond milk
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseed
  • dash of cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup blueberries (fresh or frozen)
  • 1 teaspoon maca powder
  • optional: 1 tablespoon nut butter of choice

Instructions:

Combine oats, almond milk, seeds, cinnamon, vanilla, and blueberries. Mix and refrigerate in a jar or bowl overnight. In the morning, add your maca, stir, and go to town!

One Healthy Breakdown: super blue superfood breakfast in a flash!

Delightful Banana Pancakes

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As far as pancakes go, these puppies are game changers, proving that healthy pancakes can be yummy pancakes. Delightfully full of protein, fiber, and only a few simple ingredients, they’re the perfect weekend pick-me-up and were a huge hit during our Antigua Adventure!IMG_0247

Ingredients: (makes 1 large/2 small pancakes, simple double/triple recipe for larger batch)

  • 1 banana
  • 1/3 cup coconut flour
  • 2 eggs
  • 1/2 teaspoon cinnamon

Blend or whip all ingredients until consistent – add water or almond milk if needed for consistency. Blending the batter as opposed to stirring it will make the pancakes light and fluffy. Pour batter into pan and top with a few slices of banana (optional.) Flip and serve with maple syrup, butter, or nut butter and/or berries of choice. Enjoy!

One Healthy Breakdown: simplicity is delightful…and delicious!

 

Carrot Cake Oatmeal

Holla to my fellow carrot cake lovers out there! Offering a healthy twist on the heavenly dessert we all know and love. Not only delicious, this one’s also super nutritious and good warm or cold!

FullSizeRender_1Carrot Cake Oatmeal: (makes one serving)

Ingredients:

  • 1/4 cup rolled oats
  • 1/2 cup coconut milk or almond milk
  • 1 large carrot, grated
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp maple syrup
  • 1 tsp walnut pieces
  • 1 tsp coconut oil or coconut butter
  • Optional: 1 tsp shredded coconut, 1 tsp raisins, or 1 tsp nut butter of choice
  • For post-workout/added protein: add 1 egg while cooking

IMG_3474Cook oats on stovetop in coconut/almond milk, adding vanilla, cinnamon, and pie spice and stir. Follow by adding grated carrots, maple syrup, walnuts, and coconut oil/butter and continue to stir. Once mixture is thick, turn off heat and transfer to bowl. Top with shredded coconut, nut butter, and/or raisins and enjoy warm. Thank me later…

FullSizeRenderOne Healthy Breakdown: Carrot cake oatmeal makes breakfast the perfect time to have your cake and it too…with a healthy dose of veggies that is!