Breakfast

Banana Chia Toast + Lemon Cayenne Tea

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Ingredients:

Toast:

  • 1 slice of 100% Whole Wheat Whole Grain Bread (Recommended Brand: Orowheat)
  • Flax Seed + Chia Seed Organic Peanut Butter (from Trader Joes)
  • 1/2 Banana
  • 1 Tbsp of Chia Seeds

Tea:

  • Hot water
  • Lemon Juice
  • A Dash of Cayenne Pepper

Directions:

Toast: Toast your bread, spread peanut butter, slice half of a banana on toast, top with chia seeds. Tea: Boil water, pour into a tea cup, squeeze desired amount of fresh lemon juice into water, top with a dash of cayenne pepper. Enjoy!

Waffles

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Ingredients:

[ Makes 2 waffles ]

Directions:

Mix all ingredients in a mixer or bowl and pour into waffle iron. Top with fruit, coconut flakes, or whatever your heart desires.

Sweet Potato Hash

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Ingredients:

  • 1 small sweet potato cubed
  • 2 handfuls of spinach or kale
  • 1 cage free egg
  • 1 tbsp parsley chopped
  • pepper to taste
  • 1 tbsp coconut oil
  • Pinch sea salt

Directions:

Chop sweet potatoes into 1/2 inch cubes. Try to call all around the same size for even cooking. Heat coconut oil in large skillet. Once hot, add sweet potato hash in an even layer on pan. Stir every few minutes until slightly crispy and potatoes can easily be halved with a fork. Transfer from pan into breakfast bowl, top with a dash of sea salt. Using the remaining coconut oil in the pan, sauté your spinach. This will only take a few seconds. Cook to the desired consistency. Spinach will cook down into about half its size so add more if you'd like. Transfer spinach to same dish. Turn heat off on the pan and let cool for a few moments. Or use a new small skillet for egg. Best results for an over easy egg is if you start off with a cold pan. There should still be some juices and oil in the pan, use that to cook the egg. Crack the egg directly into the pan, turn on low-medium heat, cover and let cook until whites are solid and yolk just barely begins to cloud over. Transfer egg to top of spinach and sweet potato hash, garnish with fresh parsley and cracked black pepper. Enjoy!

Chia Seed Pudding

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Ingredients:

*Feel free to add any other flavors: fresh blueberries, raspberries, 1/2 banana, 2 dates, 1 cup spinach, matcha, fresh mango, etc.

Directions:

Empty 1 cup of coconut milk into a small pot and heat on low until all the chunks have melted down. Add all other ingredients and stir to combine. If you are adding any additional flavors, add them now. If you need to blend together, for example if adding spinach or mango, bluberries etc, blend in a blender until incorporated and then add to potted mixture. Pour into mason jars and place in refrigerator overnight

Substitutions: You can use any nut milk! Keep the same 1 cup liquid to 1/4 cup chia seed ratio. See my homemade cashew milk or macadamia nut milk recipes on Instagram / website if you want to make your own!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Egg Muffins

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Ingredients:

Directions:

Preheat oven to 350 degrees. Spray a muffin tin with nonstick coconut oil spray. Whisk 8 eggs + coconut milk in a large bowl. Add in your veggies and rest of ingredients and whisk. Pour egg mixture into muffin tin about 3/4 full. Bake for about 20-25 minutes until fully cooked.

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Grapefruit, Egg + Spinach + Anti-Inflammatory Tea

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Ingredients:

  • 2 handfuls of spinach
  • 1 egg soft boiled
  • 1/2 grapefruit
    Anti-Inflammatory Tea
  • 1 cup water
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp raw honey
  • 1 tbsp lemon juice

Directions:

First, make the tea. In a small pot bring 1 cup water to a steam, add the prices, honey and lemon juice and stir. Remove the saucepan from heat and cover it with the lid. Allow mixture to steam and combine for 10 minutes. The tea will settle as you drink it, so bring a spoon with you. Now place 1 egg in a pot of water. Bring it to a rapid boil. As soon as it starts to boil rapidly, remove from heat, cover with lid and let sit for 4 minutes. Remove egg with slotted spoon and transfer to ice bath. Peel and set aside. Sauté spinach in a tbsp of coconut oil. Put on a plate with your egg and slice a grapefruit in half. Enjoy!

Sweet Potato Toast + Avocado

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Ingredients:

  • 1 Large Sweet Potato or technically, Yam....the yellow one :)
  • 2 Tbls Avocado Oil 
  • Toppings! You can add avocado, eggs, almond butter, sprouts....basically anything you would add to toast! You can even make for dessert by adding butter and cinnamon! 

Directions:

Thinly slice your potato longways into 1/4 inch thick slices. Peel off the skin with a peeler. Brush each side with avocado oil or melted butter and place in the toaster. Turn your toaster on a higher setting. You will need to press down about 3-4 times until the sweet potato is cooked all the way through. Once slightly toasty, add the goods!  Enjoy!