Blueberry Breakfast Chia Pudding
Serves 1 2 tablespoons chia seeds ¾ cup water 1/3 cup cashews 2-3 fresh pitted dates, or dried pitted dates soaked in water overnight to rehydrate Pinch of cinnamon Pinch of sea salt Fresh or frozen & thawed blueberries Soak chia in water for 15 minutes. In blender combine the chia mixture with the rest of the ingredients, except the blueberries, and blend until smooth. Transfer to a bowl and top with blueberries. Notes: You can substitute any type of berry or fruit that you like. If you don’t have dates, you can replace them with a tablespoon of sweetener of your choice (maple syrup is good!). Recipe from: Thrive Foods by Brendan Brazier Banana Nut Muffins
Preheat oven to 375 degrees Grease a standard 12-muffin pan or line with paper cups. Whisk together thoroughly: 1 ½ cups all-purpose flour ½ cup whole wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1/8 teaspoon ground nutmeg Stir in: 2/3 cup coarsely chopped walnuts Whisk together in a large bowl: 1 large egg ¾ cup packed light brown sugar 1 1/3 cup mashed ripe bananas (2 to 3) 6 tablespoons melted butter or coconut oil 1 teaspoon vanilla Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted comes out clean, about 18 minutes. Let cool or 2 to 3 minutes before removing from the pan. Recipe from The Joy of Cooking. Notes: You can try substituting different flours for some of the white flour (such as oat flour, spelt flour, etc.) if you’d like a heartier, more nutritionally packed muffin. They will be a bit more dense and dry so be careful not to over bake them. You can also use other nuts in place of the walnuts (pecans, almonds,) and I prefer to use Palm Sugar, Sucanat or Rapadura in place of the brown sugar. I also like to add a handful of raisins. The original recipe calls for using vegetable oil but I recommend butter or coconut oil instead. Baked Cranberry Oatmeal
1 1/2 cups organic old-fashioned oats 3 cups whole milk 6 tablespoons brown sugar (or Sucanat, Rapadura, or Coconut Crystals) 1 1/2 tablespoons butter 2 teaspoons cinnamon 1 1/2 cups finely chopped apples 3/4 cup unsweetened dried cranberries 3/4 cups coarsely chopped walnuts and/or pecans Preheat oven to 350 degrees. Coat square 9x9 pan with butter. In a large saucepan, bring the milk, brown sugar, butter & cinnamon to a boil. Concurrently, in a large mixing bowl, mix together the oats, apples, cranberries & nuts, and spread evenly into the pan. When the milk begins to boil, pour evenly over the oatmeal mixture. Bake uncovered for 30-35 minutes or until liquid has been absorbed and oatmeal is tender. Recipe from Joyce Haller (Dr. Wray’s sister!) who originally got it from her Spin Class instructor and who knows where she got it from! It’s all about sharing! |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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