I want...
Paleo quiche with a nut-free, grain-free crust. Filled with roasted organic asparagus, organic leek and free-range eggs. Pure, simple, good. I grew up disliking quiche. The whole concept of cooked eggs in a pie crust just didn’t do it for me. It wasn’t an omelet, it wasn’t pie… and we ate it a lot. Let’s…
Blended breakfast pudding that’s high in fiber and has absolutely no added sugars. I created this Happy Tummy Breakfast Pudding recipe a couple of years ago and loved it so much that I ate it for breakfast for 6 solid months. The recipe was phenomenal. So delicious. The only thing I didn’t like about it…
Vegan, gluten-free breakfast cookies made with cooked quinoa, coconut nectar with chunks of coconut and mango. The Quinoa Breakfast Cookie is back! These cookies are great for anyone who has:: …an allergy to oats
Paleo porridge made with roasted butternut squash and masala chai milk. Also safe for gluten-free, dairy-free, and vegan eating styles. I went (primarily) grain-free a couple of months ago in an attempt to reduce bloating and digestive issues. Living grain-free requires creativity.
Grain-free granola packed with crisp berries, hemp hearts and coconut. Sweetened with a combination of maple syrup and Energy28 – to deliver supplemental natural energy from whole-food and natural sources. This granola contains 200 calories per bowl and over 7 grams of protein! 5.0 from 1 reviews Print Grain-free Berry Granola Author: Leanne Vogel Recipe type: Vegan,…
Delectably thin paleo chocolate crepes made with natural ingredients. Drizzled with dark chocolate sauce and a dollop of dairy-free strawberry marscapone.
5 minute breakfast cake made with gluten-free quinoa flakes, homemade vegan eggnog and apple sauce. Quick, easy, healthy and delicious! Have you tried quinoa flakes? Oh, you must… before the year is up!
Vegan, gluten-free gingerbread breakfast cookies made with cooked quinoa, blackstrap molasses and Winter spices.
If your digestion sucks, you’re worried about your vitamin/mineral intake, or there are days that you just cannot eat another green salad, I know exactly where you’re coming from. In August, I started replacing 1 of my daily snacks with a fresh-pressed green juice to help with all of these issues + more.
Healthy porridge made with fresh roasted butternut squash, gently scooped and surrounded with fresh cashew milk, toasted coconut and ginger chunks. I usually go for savory breakfasts over sweet only because if I start the day with an overly sweet breakfast, I’ll be craving sugar all day long.