Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, January 31, 2011

For My Love-Blueberry Coconut Pecan Pancakes with Maple Coconut Syrup

Hey friends! Well after drudging through busy season and battling my first cold in over three years for the last 8 days...I think I can safely say that I am back! In honor of February beginning tomorrow, the month of our third wedding anniversary (2/2) and Valentine's Day...I made pancakes for my love this morning. They were a huge hit, and are a healthier, whole grain, low sugar, good oil, breakfast option.

Here's my recipe:

1 1/2 cups of whole grain spelt flour
2 tsp of baking powder
1 tsp of cinnamon
2 pinches of salt
1/4 tsp Maca powder (optional)
1 1/3 cup of almond milk
fresh blueberries
pecan pieces
shredded unsweetened coconut

Syrup recipe from Angela with Oh She Glows:

1 heaping TB of coconut oil
3 TB of maple syrup

Whisk the dry ingredients together in a mixing bowl and slowly stir in the almond milk. Heat a griddle over medium heat and spray with olive oil (or any cooking spray). Drop 3 spoonfuls of batter on griddle and sprinkle with pecans, blueberries, and coconut. Flip when bubbling (about two minutes) and cook other side. Makes about 6-7 small pancakes.



For syrup, mix oil and maple syrup together on low heat in a saucepan. Enjoy!



Thursday, October 28, 2010

Vegan Pumpkin Pie Ovenight Oats

Breakfast needed some "jazzing" up around here, and I was on a mission to find some recipes that could be prepped the night before. So, I found Angela's blog. My overnight oats recipe is done in a crockpot overnight with green apples and it's good and hearty, but I loved her recipe for Pumpkin Pie Overnight Oats and it's Fall, so anything pumpkin is on my list!

These are super easy and you put in a tupperware before bed and when you wake up toss in walnuts and raisins and voila, breakfast!

I should highlight chia seeds before we begin. These tiny seeds are a nutrition bomb!

• 30% of the chia seed’s oil is Omega 3 oil. 40% of its oil is Omega 6 oil. This provides the nice balance those who take supplemental Essential Fatty Acids are looking for. The chia seed’s substantially dense percentage in alpha-linolenic fatty acid also makes this seed a healthy dietary source of fatty acids.
• You do not need to grind the Chia Seeds to digest it. It is a relatively easy to digest seed, whereas flax seeds are not. Often, one has to grind flax seeds to be able to process them in their digestive system. That is not the case with chia seeds.
• The chia seeds are great for athletes because they are highly hydrophilic. Being hydrophilic means it absorbs large amounts of water. Chia Seeds can absorb over 10 times their weight in water making them a great enhancer in hydrating our bodies. They absorb the water we drink holding it in our system longer.
• Studies show that eating chia seed slows down how fast our bodies convert carbohydrate calories into simple sugars. This leads scientists to believe that the chia seed may have great benefits for diabetics.
• The chia seed gels when becoming wet and this gel, when in our digestive systems, helps prevent some of the food, hence calories that we eat from getting absorbed into our system. This blockage of calorie absorption makes the chia seed a great diet helper. Eating the seeds also helps dieters by making them feel fuller faster so they will be less hungry!
• Chia seeds provide antioxidant activity
• Chia is a great addition to a detoxification program. Chia seeds are high in fiber and in healthy oils making them an excellent addition to many detox programs


Pumpkin Pie Overnight Oats


Ingredients:


1/3-1/2 cup oats
1.5 tbsp chia seeds
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger)
3/4 cup Almond Milk
1/2 tbsp pure maple syrup
1/3 cup canned pumpkin
Walnuts (topping)
Raisins (topping)



Directions:

Mix the oats, chia seeds, and spices in a small bowl. Now add the Almond milk and maple syrup and whisk until mixed. Add in the pumpkin and whisk again until fully incorporated. Place in the fridge for at least 1 hour or overnight. Top with raisins, walnuts, and more milk if needed and enjoy your creamy pumpkin pie oats!