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Archive for the ‘Breakfast’ Category

Primal latte

August 2nd, 2014 No comments

Ingredients:

8 oz black coffee preferably made with beans from either Third Coast Coffee here: http://www.thirdcoastcoffee.com/ or from the Bulletproof Executive here:http://www.bulletproofexec.com/

1 tablespoon of Kerry Gold Irish Grass fed butter or your favorite grass fed butter

1 tablespoon of either MCT oil, unrefined coconut oil,  or my favorite– Brain Octane Fuel from the Bulletproof Executive, follow the link above

2 tablespoons of Great Lakes Collagen, get it here: ( the one in the green bottle) http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php at Natural Grocers or online at Amazon

Optional: a dash of either or both cinnamon and turmeric

Method:

Make sure your coffee is really hot, add all ingredients to a blender and bend for about 15 seconds until it’s all blended and creamy. Enjoy!

Categories: Breakfast, Recipes Tags:

Homemade Coconut Milk

July 27th, 2014 No comments

Ingredients:

2 Cups unsweetened shredded coconut

4 cups warm water

Optional: add to taste: vanilla, cinnamon, berries, stevia

Tools:

Blender

Cheesecloth

Directions:

Place coconut in blender

warm water on stove top ( don’t boil, just get warm)

add warm water to coconut shreds and blend for about 30 seconds

strain through the cheesecloth, pour into a container with a lid and store in the refrigerator for up to 7 days ( usually) If you don’t think you will use it within 7 days you can freeze a portion of it.

Categories: Breakfast, Recipes, Snacks Tags:

Primal Cappuccino

July 26th, 2014 No comments

Ingredients:

8oz black organic coffee, preferably Upgraded Coffee from the Bulletproof Executive here:

https://www.upgradedself.com/coffee

OR Third Coast Roasters here:

http://www.thirdcoastcoffee.com/

1 TBS either organic coconut oil, upgraded MCT Oil, or Brain Octane Fuel ( can all be found on the Bulletproof Website listed above)

1 TBS Grass Fed Butter ( I use Kerrygold Irish Butter)

1/4 teaspoon of turmeric

2 TBS of Great Lakes Collagen Hydrolysate:

Find it here: http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php

1 or 2 organic free range grain free eggs

Optional: pinch of stevia, cinnamon and/or salt

Directions:

Place the   first four ingredients in your blender and turn on low. Next, add the eggs and turn to high. Blend for about 15 seconds and watch the magic happen. You will be left with a wonderfully filling and nutritious “cappuccino.” 

Categories: Breakfast, Recipes Tags:

Chorizo Breakfast Casserole

March 25th, 2014 No comments

  • Ingredients:
  • 6 eggs
  • 3 large zucchini
  • 1/2 tablespoon coconut oil
  • 1/2 red onion, chopped
  • 1/2 cup mushrooms (optional
  • 2 links chorizo, casings removed
  • Freshly ground  sea salt and black pepper, to taste
Directions
  1. Preheat oven to 375 degrees F. Cook the chorizo in an oven-safe skillet over medium heat ( I use a cast iron skillet.) Set aside.
  2. Grate all of the zucchini and put into a large bowl. Sprinkle with salt and allow to sit out for at least 5 min.  to “sweat” out some of the moisture before cooking. Using a paper towel, pat  the moisture out of the zucchini. In a separate bowl, beat the eggs with salt and pepper or seasonings of your choice.
  3. Combine all of the ingredients, including cooked chorizo, in the large bowl and mix together. You want to have enough eggs to coat the whole mixture. Warm about a 1/2 tablespoon of coconut oil  in the skillet over medium heat. Add the zucchini mixture into the pan. Cover and cook about 5 minutes until the eggs start to set on the bottom. Transfer to the oven and bake for 12-15 minutes, until the eggs are firm. Remove and let rest for 5-10 minutes, then serve.
Categories: Breakfast, Recipes Tags:

Seed and Nut Cereal

March 18th, 2014 No comments

There are many variations to this recipe.

Pick any and all seeds/nuts that sound good( typically 1 TBSP. each:)

Flax, hemp, chia, pumpkin, sunflower, almonds, walnuts, brazil, cashews,pistachios… To name a few

1/4 cup Unsweetened Coconut flakes( optional)

1 TBSP Coconut oil or ghee

a pinch of Cinnamon ( optional)

a pinch of Sea salt ( optional)

2 TBSP Cacao ( Optional)

Stevia, lo han, or xylitol for sweetness ( optional)

Fresh Berries or Diced Apples ( Optional)

For a thicker hot cereal, you can add 2 TBSP of pumpkin puree

Place all dry ingredients in a blender and process until chopped to your liking, cover in either water or alternative milk ( if you don’t tolerate dairy) and either enjoy hot ( heat in micro) or cold.

You can also place this mixture in the fridge over night ( covered) and enjoy cold in the morning.

Categories: Breakfast, Desserts, Uncategorized Tags:

Cherry Parfait

February 23rd, 2014 No comments

1 cup frozen seedless cherries
6oz  plain  Greek yogurt
2 T pumpkin seeds

2 T sunflower seeds

2 T slivered almonds

2 T flax, hemp, or chia seeds

cinnamon or pumpkin pie spice to taste

Cut frozen cherries into halves. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seeds and nuts,  and frozen cherries. Sprinkle cherries with cinnamon or pumpkin pie spice. Repeat layers to create a parfait and store in the refrigerator or eat right away.

Categories: Breakfast, Desserts Tags:

Apple Pie Parfait

February 23rd, 2014 No comments

1 small green apple

6 oz  Greek Yogurt

2T flax meal

2T hempseeds

2T chia seeds

Tbsp walnuts or your fav nut
1/2 tsp cinnamon

1/4 teaspoon sea salt

Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seed cereal mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.

Categories: Breakfast, Desserts Tags:

Original Paleo Pumpkin Muffins

December 10th, 2013 No comments

Ingredients:

3/4 cup coconut flour

3/4 cup flaxseed meal

1 1/2 teaspoon baking soda

3/4 teaspoon sea salt

2 T cinnamon

1 can pumpkin puree

1 can drained beets ( drain all juice except 1/3 cup to use)

1/3 cup beet juice

1 banana

2 tablespoons Xylitol ( optional )

1 Tablespoon Black Strap Molasses (optional)

3 tablespoons coconut oil ( optional)

1/2 cup hempseeds

1/2 cup pumpkin seeds

1/2 sunflower seeds

1/2 cup shredded coconut ( unsweetened)

Directions:

Preheat oven to 300 degrees. Mix dry ingredients in a bowl. Separately,  mix all wet ingredients in the blender and puree. Combine dry and wet ingredients and mix well( I feel it mixes best if you use your hands.) Pour r batter into lined or silicone cupcake pan ( silicone definitely works best)  and bake for about 40-45 min.  You can top with nut butter, ghee or coconut oil for a hearty meal or treat!

  • 3/4 cup almond flour
  • 3/4 cup flaxseed meal
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 can pumpkin
  • 9 dates
  • 3 Tbsp olive oil
  • 1/3 cup water
  • 1/2 cup chia seeds
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup raisins
  • – See more at: http://www.dramymyers.com/2013/12/09/hearty-pumpkin-muffins/#sthash.ZNyY7lJJ.dpuf

  • 3/4 cup almond flour
  • 3/4 cup flaxseed meal
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 can pumpkin
  • 9 dates
  • 3 Tbsp olive oil
  • 1/3 cup water
  • 1/2 cup chia seeds
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup raisins
  • – See more at: http://www.dramymyers.com/2013/12/09/hearty-pumpkin-muffins/#sthash.fefC4XSL.dpuf

  • 3/4 cup almond flour
  • 3/4 cup flaxseed meal
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 can pumpkin
  • 9 dates
  • 3 Tbsp olive oil
  • 1/3 cup water
  • 1/2 cup chia seeds
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup raisins
  • – See more at: http://www.dramymyers.com/2013/12/09/hearty-pumpkin-muffins/#sthash.fefC4XSL.dpuf

  • 3/4 cup almond flour
  • 3/4 cup flaxseed meal
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 can pumpkin
  • 9 dates
  • 3 Tbsp olive oil
  • 1/3 cup water
  • 1/2 cup chia seeds
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup raisins
  • – See more at: http://www.dramymyers.com/2013/12/09/hearty-pumpkin-muffins/#sthash.fefC4XSL.dpuf

    Categories: Breakfast, Desserts, Recipes Tags:

    Lisa G’s Clean Egg Muffins

    November 2nd, 2013 No comments

    Ingredients:

    10 -12 eggs whisked well

    1 green onion

    2 small zucchini

    handful of mushrooms

    3 big handfuls of spinach

    roasted peppers

    6-8 slices of COOKED bacon

    sea salt and black pepper to taste

    Directions:

    Preheat oven to 350 and grease two muffin pans with  of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. Dice and chop all your veggies.    Mix the egg mixture with veggies well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).  Bake for 20-25 minutes or until the eggs are set in the middle.  These are great to take on the go. I like mine with some sliced avocado and Stellar Gourmet Calaverde green salsa.

    BTW- You don’t have to use the veggies that I chose, experiment with your favs!

    Categories: Breakfast, Recipes Tags:

    Seaweed Scramble

    June 26th, 2013 No comments

    Ingredients:
    1/4 cup Wakame Dried Seaweed
    6 Egg
    1 small can of mushrooms (optional)
    Directions:
    Soak seaweed in water for about 2 minutes, then rinse and drain
    heat pan to med-high heat ( I use the green diamond pan, so I do not use any non stick spray) You may want to use coconut oil or coconut oil non-stick spray.
    Add all ingredients and cook ’til eggs are done
    That’s all folks. Delicious and nutritious.

    Categories: Breakfast, Recipes Tags: