Posts Tagged ‘Breakfast’

Kid Tested…Amy Approved – Grain Free Banana Pancakes!!

INGREDIENTS:
1 banana
2 eggs
1/4 cup organic peanut butter or raw almond butter
1/2 tsp aluminum free baking powder
Cinnamon
Coconut Oil

Mash the banana, add eggs, nut butter, baking powder & cinnamon.  Whisk until well mixed.  Put the coconut oil on the pancake pan & heat until pretty warm.  Pour pancake size batter onto the pan, flip when the bubbles are evident, flip a few times to ensure they are done & ENJOY!

I served mine with my Mom’s homemade strawberry jam 🙂

ENJOY!

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Zucchini Fritters – in season & yum!

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Makes approximately 10 (3″) fritters
Cooking time: 20 minutes

Ingredients
2 cups shredded zucchini
3 eggs
1 Tbs coconut flour
1 tsp sea salt
1/4 tsp freshly ground black pepper
Coconut oil

Instructions
1. Shred zucchini & set aside.
2. In a large bowl, beat eggs together.
3. Sift coconut flour into eggs & beat together.
4. Mix shredded zucchini, salt & pepper together, and combine with egg mixture.
5. Meanwhile, set a large cast iron skillet over medium heat. When hot, add coconut oil to coat bottom of pan.
6. Spoon mixture into pan in desired sized fritters.
7. Flip once browned.
8. Put paper towel on plate & placed cooked fritters on.
9. Serve warm

We ate these with ground turkey cabbage rolls.  GREAT dinner!

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Pick of the Day

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What are you growing in your garden???  Update me!

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CINNAMON AND COCONUT PANCAKES

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but they will give you your carb fix.

Here’s what I gathered to make 6-8 pancakes (3” in diameter) to serve 1-2 people:

2 eggs
3 tablespoons coconut milk (I used defrosted So Delicious coconut milk)
1 tablespoon of Bob’s Red Mill organic coconut flour
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon cinnamon
1 teaspoon maple syrup
1 small pinch of salt
Coconut oil (for frying)

How to make the pancakes:
Whisk eggs together until well combined. Then add rest of ingredients except coconut oil. Blend with a whisk until uniform. Heat a tablespoon of coconut oil over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan. As soon as bubbles form on the surface…Flip the flapjack over and let it cook for another minute on the other side. Repeat until done with batter and enjoy!

Thank you to Nom Nom Paleo for this yummy recipe!

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Metabolism – Breakfast

What are you eating for breakfast??

Those who regularly skip breakfast have a 450% greater chance of being overweight or obese“. WOW!!!

British researchers found that “breakfast size was inversely related to waist size,” meaning the bigger the breakfast, the smaller the waist.

I drink lemon water & eat a grapefruit within 20 min of getting up. Often I eat the fruit, exercise & then eat the rest of my breakfast a little later.

WHAT it is that you eat will determine how hungry you are later in the day.
The old adage “eat like a king for breakfast, like a prince for lunch & like a pauper for dinner” is absolutely right.

Breakfast options:
*Sautéed veggies & eggs topped with avocado & salsa
*Fruit sprinkled with cinnamon & dipped in raw almond butter or raw cashew butter
*Kale smoothie
*Sweet potato sliced & grilled topped with fried egg or two
*Blueberry almond crumb muffins
*2 hard boiled eggs & grapefruit
*2 fried eggs with fruit
*Muffin frittatas
*Kale omelet
*Veggie frittata  ((use coconut oil & Braggs flakes on top) sauté a bunch of vegetables in pan (kale, spinach, onion, jalapeno).  Scramble in 2 eggs & top with tomato & Bragg’s flakes.)
*Steel-cut oats topped with flaxseed, cinnamon & berries

What are you eating for breakfast??

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Blueberry Almond Crumb Muffins

Ingredients

  • 2 cups plus 2 tablespoons almond flour, divided
  • 1/2 cup coconut flour
  • 6 eggs, preferably pastured
  • 1/2 cup honey
  • 3/4 teaspoon organic vanilla extract
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • coconut oil or butter to grease muffin pan

Method

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

Thanks to Nourished Kitchen for this super great recipe!!!

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5 min Breakfast

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Healthy / Quick Breakfast – 5 minutes!

Put a little coconut oil in a pan & fry 2 eggs with salt/pepper.  Cut up fruit of choice (pictured is a banana) & sprinkle with cinnamon as this helps to balance your blood sugar.  Cut up a tomato & top eggs with Bragg’s Nutrition Flakes.  ENJOY!

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Easy Clean Breakfast

Raw almond butter & fruit is an easy balanced (carb, fat, protein) breakfast that is quick & easy to prepare. Sprinkling cinnamon on top will not only help to stabilize your blood sugar but will also add a bit of sweetness. This is picture is of a pear but you can also use apple, banana, plum or unsulphured dried apples. You can buy raw almond butter at Trader Joe’s or any local health food store. Give it a try!!!

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EASY Breakfast – Muffin Frittatas

I made these on a Sunday night so we would have them for the week. They are easy, low calorie, great source of protein, a dose of greens and no sugar!! Add a bowl of melon or a grapefruit for a complete meal.

Muffin Frittatas
6 eggs
1/2 cup coconut milk
1/4 tsp sea salt
1/8 tsp pepper
3/4 cup shredded zucchini
3 shredded mushrooms
1/4 cup chopped onion
3/4 cup shopped spinach
1/4 cup Braggs Nutrition Flakes

Preheat oven to 350

Beat eggs, milk, salt & pepper in medium bowl. Add flakes & veggies then mix well. Lightly coat muffin pan w/ coconut oil & spoon evenly into the 12 cups. Bake for 20-22 min. Cool for 5 min then remove from cups to finish cooling. If you are eating them the next day refrigerate until you serve them. Makes 12 frittatas.

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