Master the morning 8 healthy breakfast recipes!
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
master the morning 8 healthy breakfast recipes!
Breakfast Recipes
KALE EGG SCRAMBLE MAPLE CHIA SEED PUDDING
1 serving 1 serving
We love taking traditional meals and making them healthy - in We’ve got some good news: You can have pudding for breakfast
this case, it involved sneaking in some kale. This dish is the and not feel guilty about it! Make this amazing omega-3-rich
perfect cozy “at-home” weekend brunch meal. pudding the night before for the perfect grab-and-go, take-on-
*NOTE: Make sure to de-stem the whole head of kale, setting the-day breakfast.
aside what you don’t need for this recipe. Use the remaining
leaves in a salad or soup. INGREDIENTS:
1 cup unsweetened almond, hemp or rice milk
INGREDIENTS: 1-2 tbsp pure maple syrup, or raw honey
1 tbsp olive oil ½ tsp pure vanilla extract
2 green onions, sliced 3 tbsp organic chia seeds
3 large kale leaves, de-stemmed and thinly sliced 1 cup fresh seasonal fruit, chopped
2 eggs, beaten
Salt and freshly ground black pepper to taste OUR FAVOURITE ADD-ONS:
1 slice of sprouted whole wheat bread, toasted Coconut flakes or oil
Chopped almonds/cashews/walnuts
PREPARATION: Hemp seeds
Heat oil in a frying pan over medium-high heat. Add onion and
sauté until soft, about 1 minute. Add kale to the pan and stir and PREPARATION:
cook for a few minutes, until kale is just wilted. In a medium-sized mason jar or container, combine almond milk,
maple syrup, vanilla and chia seeds. Secure lid and give the jar
Reduce heat to medium-low. Add eggs to the pan and stir until a good shake until chia seeds are well combined. Let sit for 10
they begin to softly set, about 2 minutes. Remove from heat and minutes and shake the jar again to make sure that there are no
season with salt and pepper to taste. Serve with sprouted toast chunks of seeds. Cover and refrigerate overnight. Chop fruit and
or salad. put in a separate container (or chop it before you’re ready to eat).
The next day, stir fruit into pudding until well incorporated. Top
with desired add-ons and enjoy!PEACHY GREEN SMOOTHIE SIMPLE CINNAMON OATMEAL
1 serving 1 serving
We threw cinnamon and coconut oil in this peachy smoothie to There are few things better than a bowl of cinnamon oatmeal
help balance blood sugar. to warm you up on chilly mornings. This hearty cereal will
keep you fuller for longer because it’s packed with fibre - plus,
INGREDIENTS: it comes together in minutes!
2 peaches, fresh or frozen, sliced
1 scoop hemp or brown rice protien powder INGREDIENTS:
1 cup almond milk ⅓ cup of large-flake rolled oats, preferably gluten-free (not
1-2 tsp cinnamon (depending on your love for cinnamon)
quick-cooking)
1 tbsp coconut oil
¼ cup unsweetened almond milk
Juice of 1 orange
1 tbsp coconut oil
1 tbsp raw honey, pure maple syrup or 1 pitted date (optional)
¼ cup chopped almonds
PREPARATION: ½ tsp cinnamon
Put the almond milk and protein powder in a blender, followed ½ cup seasonal fruit (e.g. apples, pears or berries)
by the remaining ingredients. Blend and enjoy! Drizzle of maple syrup
PREPARATION:
Bring ¾ cup of water to a boil and stir in oats, then reduce heat
and cook on low for 10 minutes. Once cooked, stir in coconut
oil and top with almond milk, almonds and maple syrup.
Serve with seasonal fruit.CHOCOLATE-BERRY GREEN SMOOTHIE AVOCADO SPROUTED TOAST
1 serving 1 serving
Green smoothies are hugely popular because a) they’re so good Sprouted grains are easy to digest and full of nutrients. Pair them
for you and b) they’re so versatile. Trust us - you won’t be able to with avocado and you’ve got yourself an amazingly easy meal
taste the spinach! that will keep you full until lunch. If we’re feeling like a sweet
fix, we’ve been known to add a bit of raw honey on top of the
INGREDIENTS: avocado!
1.5 cups unsweetened almond milk
OUR PICK: Earth’s Own or Natura Unsweetened Almond Milk INGREDIENTS:
1 large handful of spinach 1 slice sprouted whole grain bread, toasted
1 scoop hemp or brown rice protien powder OUR PICK: Silver Hills Sprouted Bakery The Big 16 Bread
1 frozen banana Half an avocado
1 cup frozen blueberries 1 tbsp hemp seeds
1 tsp freshly squeezed lemon juice
2 tbsp raw cacao powder PREPARATION:
1 tbsp raw honey, pure maple syrup or 1 pitted date (optional, if Mash avocado on toast with a fork. Sprinkle with hemp seeds.
you want a sweeter smoothie)
PREPARATION:
Put the almond milk and protein powder in a blender, followed
by the remaining ingredients. Blend and enjoy!RASPBERRY + CACAO OVERNIGHT OATS RAW RASPBERRY-LEMON BITES
1 serving Makes 12 bites
This is one of our favourite go-to breakfast recipes, partly These sweet bites are lifesavers when you have a sugar craving
because it feels so indulgent. Chocolate and raspberries in the between breakfast and lunch. The healthy fats from the nuts
morning? Yes please! Be sure to prep this the night before (it only and the fibre from the dates fill you up and keep you satisfied.
takes a minute).
INGREDIENTS:
INGREDIENTS: 1 cup raw cashews
¾ cup of large-flake rolled oats, preferably gluten free (not 1 cup of large-flake rolled oats, preferably gluten-free
quick cooking) ¾ cup frozen raspberries
1 tbsp chia seeds 1 cup medjool dates, pits removed (about 7-8 dates)
¾ cup to 1 cup unsweetened vanilla almond milk 1 tbsp lemon zest
½ cup fresh or frozen raspberries 2 tsp fresh lemon juice
1 tbsp ground flax seeds
¼ tsp sea salt
1 tbsp cacao nibs or 1 tsp of raw cacao powder
Drizzle of maple syrup
PREPARATION:
In a food processor or blender*, combine the cashews, oats
PREPARATION:
In a medium-sized mason jar or container, combine all and sea salt. Pulse until mixture becomes the texture of a
ingredients and stir until thoroughly mixed. Refrigerate overnight coarse flour, about a minute. Add the raspberries, dates, lemon
and add more milk in the morning if needed. When ready to eat, zest and lemon juice. Pulse for another minute or two until
stir well again to combine. Serve cold or at room temperature everything looks well combined.
(we like it at room temp!).
Form mixture into balls and place on a parchment-lined baking
sheet (we used a cookie scoop to form ours). Refrigerate for an
hour until firm. These bites will last in the fridge for at least 4
days, or you can freeze them for up to a month. Just remember
to take them out 30 minutes before eating!
*Some blenders might have a hard time with this mixture since
it’s dry. Test yours out and add a bit of water if needed.You can also read
