Posts filed under breakfast

RAWMAZEBALLS

…raw, amazing, energy balls!

Ingredients:
1 cup quick oats
1/2 cup raw almond butter
1 Tbsp. coconut oil
1 Tbsp. raw honey
1 Tbsp. chia seeds
1 Tbsp. pumpkin seeds
1 Tbsp. sunflower seeds

*Add cinnamon or unsweetened coconut flakes to mix it up!

Directions:
Mix oats with almond butter first, then add coconut oil and honey. Afterwards, toss it all the seeds! Mix until thoroughly combined. Add some more oats if mixture feels too wet. Spoon out tablespoons’ worth and shape into a ball with clean hands. Repeat. Place on a plate and put in the fridge to ‘set’ for 30 minutes. Serve straight from fridge, chilled.

Enjoy!

Gluten-Free Irish Soda Bread

It’s been 3 years that I’ve been 100% gluten-free. I’ve lost that sense of ‘missing out’ when it comes to birthday cake, 3am pizza, and bread baskets. If anything, I am glad I can’t partake because those aren’t exactly high vibe healthy foods. One exception to being glad would be when you’re drinking on a belly full of salad because everything else was breaded and in turn get wayyy more drunk than expected….yeah, I think every GF person learns that lesson at one point or another.
*GF Tip: pack gf crackers or even a slice of gf bread in your purse when you’re not sure what’s on the menu at a function {with an open bar}. Don’t be proud-it will SAVE you.

All that being said, I AM an Irish lass who has grown up on soda bread and refused to be denied my cultural carbs on the very day I’m most entitled to them. So after consulting with the Irish soda bread master, my Grandmother, and tweaking the recipe a few times, I finally was able to replicate the taste and texture to perfection. I hope you enjoy this delicious Irish classic with a noice cupa tea laughing with the ones you love. And don’t be alarmed if you polish off the loaf in one sitting- it’s expected.

Irish Soda Bread (Gluten & Sugar-FREE)

Ingredients:
2 cups all-purpose gluten-free flour (TJ’s and Pamela’s brands work well)
1 tsp. xanthum gum (KEY ingredient to mimic gluten)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
4 Tbsp. butter, softened (aka 1/2 stick)
1/2 cup raisins
2 tsp. caraway seeds
2 eggs
2/3 cup buttermilk

Directions:
Preheat oven to 375 degrees and lightly grease a pan. I used a cast-iron skillet but you could also use a spring-form or a straight up cookie sheet.

Mix all dry ingredients in a large bowl and add softened butter. I used 2 knives to “cut” it in until I eventually dove in with my hands to incorporate throughout. When done, the mix will look like course cornmeal.

Then beat 1 egg and add it to the dry ingredients along with the buttermilk. Mix thoroughly then knead lightly with flour-dusted hands.

Form dough into a ball and place on pan. Shape into a dome and strike a bold cross across the top with a knife. Then use the other egg’s white to brush a thin layer over dough to give it that golden glow.

Bake for 40-50 minutes –set your timer to 40 minutes and don’t open the oven until it goes off, then test center with a knife or cake tester. If completely dry, remove. If you think it could use more time, check at 5 min intervals to prevent drying out. Let it cool a bit before slicing with a bread knife. Because it’s a dry bread, a bread knife is necessary… as well as copious amounts of Irish butter, jam, and tea. My mouth is watering.

Enjoy!

Almond Amaranth Brekkie

Amaranth has THE most protein out of all the gluten-free grains, and that protein also happens to have a blend of the most digestible varieties: “albumins” and “globulins”. This means that it will go down easy, won’t weigh you down, or give you a bubbly tummy. It’s also high in fiber, iron, and magnesium. Because amaranth is such a powerhouse grain but not the most delicious in its class, it’s often added to soups, stews, mixed with other grains, or used in flour form for gluten-free baking to up the nutritional ante.

Breakfast is a non-negotionable for me, however, sometimes making it to the grocery store is not. So when I find myself in a brekkie jam, my go-to is making any grain I have on hand into a healthy AM meal (also see Brown Rice Porridge). The recipe below is extremely hearty and every bit delicious.
After all, nut butter + banana is a flavor match made in heaven.

Almond Amaranth Brekkie

Ingredients:
2 cups almond milk (unsweetened vanilla)-could also use water
1/2 cup amaranth
2 Tbsp. almond butter
1/2 banana
1 tsp. chia seeds
1 tsp. ground flax seed
1 Tbsp. hemp hearts
pinch of salt
hearty dash of cinnamon
stevia to taste

Directions:
Bring almond milk to a boil and add your amaranth. Lower heat and simmer for 20-25 minutes. Then add your chia, flax, salt, and almond butter. Stir to thoroughly combine. After about 5 minutes, determine if you like the thickness and add extra almond milk if necessary. Sweeten with cinnamon and stevia then pour into a bowl. Top with banana slices and hemp hearts.

Enjoy!

Drink These and Think Summer Thoughts

The ability to be in tune with your body’s nutritional needs is as close to a health destination as you can get in my book. I say this because I’m on the ‘health is not a destination, but a journey’ team, too.

As a health coach I am always seeking to strengthen that connection and intuition not only in myself but also encourage my clients to do the same. The one thing I can say that my body is loud and clear about is how I eat seasonally. I have been repulsed by thoughts of a big salad, raw veggies and fruit, and even green smoothies all winter. Because raw food has a lighter, cooling effect on our body, I’ve been gravitating towards baked sweet potatoes, steamed greens, and tons of soups and stews. This is my body altering cravings according to what I need to survive this relentless winter. Primal instinct really.

However, ever since my quick trip to Florida last month, I have been JONESIN for green smoothies! Spoiled by the in-season local pineapple and citrus, I had a hay-day recipe perfecting. They have been calling my name so much that I plan to buy a new blender this week. I’m convinced it’s beyond craving; it’s a direct order from Mother Nature to start faking-it-till-we-make-it until the groundhog retracts his prediction. These smoothies are my warm weather rain dances in drinkable form. They will take you away via your taste buds to a feeling of sand between your toes and ocean breeze against your face.*

Piña Colada Green Smoothie

Ingredients:
1 cup (large handful) spinach
1 cup coconut water
1/2 banana
3/4 cup chopped pineapple
2 Tbsp. shredded unsweetened coconut
1 Tbsp. spirulina

Directions: Blend and garnish with coconut shreds and a pineapple chunk! Get fancy.

Creamsicle Green Smoothie

Ingredients:
1 cup (large handful) spinach
3 oranges, sliced, peeled, de-seeded 
1/2 cup unsweetened vanilla almond milk
1 Tbsp. ground flax seeds
1 Tbsp. chia seeds
1 tsp. vanilla extract
Stevia: 10 drops liquid or 1 packet

Join me on this delicious and noble quest of conjuring up warmer weather by making these and thinking summer thoughts! Post your smoothie pics and hashtag #conjuringsummer @thatlushlife

*bikini not required.

Enjoy!

MYOG (make your own granola!)

Granola is one of those things that’s great to have on hand butttt is a little pricey and often packed with sugar. You cook at home to control the ingredients, so why not add your favorite breakfast treat into that category?! Save some bucks, get wild with the flavors, and gather your nutritional ingredients- because you are about to make this over and over again. Below is a basic vanilla almond recipe that could easily be supped-up or ingredient-swapped into anything you can imagine. For Christmas I like to do a gingerbread version where I add chopped candied ginger and loads of spices- it’s a real hit.

As always, the quality of your finished product will depend on the quality of ingredients you use. Buy organic when possible and be weary of extra sweetener added to dried fruits, etc.

Vanilla Almond Granola

Ingredients:
5 cups rolled oats
2 cups brown rice crisp cereal (Erwhorn is a good brand)
1/2 cup slivered or chopped almonds
1/2 cup raisins
1/4 cup chia seeds and/or hemp hearts
1 Tbsp. vanilla extract
2 Tbsp. cinnamon
3/4 cup virgin coconut oil
1/2 cup agave or maple syrup
1 tsp. sea salt

Directions: Preheat your oven to 325 degrees. In a small saucepan, combine the coconut oil and agave- especially if the coconut oil is solid. Place the oats in a large bowl and drizzle over the agave and coco oil mixture while stirring to coat the oats. Then throw in your cinnamon, vanilla, salt, and stir that up.

Line 1 or 2 baking pans with parchment paper for easy clean-up. Spread granola out in a thin (1/2 inch) layer and sprinkle on the chia/hemp to stick on the wet oats. Bake for 15 minutes. Remove from oven and lightly turn over granola and move the outer portions into the middle and vice versa for even baking. Bake 8-10 minutes more until all is a golden brown. If not dried out enough, reduce oven temperature to 250 and bake for a final 15-20 minutes. Remove from oven when mostly dry- it will crisp up more as it cools down so don’t fret if its not completely crisp right out of then oven.

Let cool completely. Toss in brown rice crisps, raisins, and almonds to cooled granola and store in air tight containers or jars. Will keep 1-2 weeks.

Posted on March 12, 2015 and filed under breakfast, holiday, gluten-free, easy, vegan, vegetarian.

The Berenstain Bears <3 Porridge

No eggs, no oats, no problem. You can make a great breakfast out of any grain really-when you add the right ingredients. Strive to use whole grains when possible and always give them a good rinse (or better yet, soak) before cooking.

Because I often pack my breakfast and lunch the night before, I had a little panic when I saw I was out of my usual fixin’s. If I get to the early gym class I am beyond hungry by 8am and breakfast is non-negotiable. While thinking of the healthiest option I could grab at my corner bodega, my eyes paused on the bag of brown rice. Hmm…Aha! Brown rice porridge it would be. The word ‘porridge’ always makes me think of The Berenstain Bears books and it’s hard to shake a connection as deep as my childhood is with those paperbacks. So just when you think you have no hope for breakfast, warm up with this meal fit for a grizzly!

Brown Rice Porridge


Ingredients:
1 cup Brown Rice
1 cup Water
2 cups Almond Milk (any milk or even water)
2 Stevia packets or 15 drops liquid
1 Tbsp. Cinnamon
1 Tbsp. Ground Flax Seeds
2 tsp. Vanilla Extract

*Optional add-ins: 1 Tbsp. coconut oil, 1 Tbsp. maca powder

Directions:
Bring the water and almond milk to a boil and add in brown rice and cinnamon. Simmer until rice is cooked through and to desired texture & thickness of the porridge. Add in vanilla, stevia, and ground flax seeds after rice becomes soft and incorporate thoroughly into the mix. The flax will absorb some liquid so add in any extra water or almond milk depending on thick you want it. Taste and tweak accordingly. Some like it more ‘al dente’ and others like it as straight mush. Find your happy place and enjoy!