Archive

Category Archives for "Breakfast"

Better in a Bowl?

When looking over my cookbook recipes and the new recipe creations, they are not only full of flavor, but I’ve found that putting a meal in a bowl makes life easier. So here’s a few oldies but goodies AND a few new ones you need in your life.

Loaded Burger Bowl:

This is my latest creation and I just ADDED a new blog post with the recipe.

Simply Rooted Salad:

I needed something light and filling for a late night of work. This salad did the trick! I felt full and satisfied and didn’t have to worry about my body fighting to digest my late dinner while sleeping. (recipe below)

Not Beetin’ Around the Bush Smoothie Bowl

I love this go-to bowl for when I have a little more time in the morning or as a great snack. I top it with some dried fruit (no sugar added) like figs and my favorite grain-free granola.

Sheet Pan Fajitas … in a Bowl

I took my simply flavorful sheet pan fajitas and went low carb. I created this lime-cilantro cauliflower rice instead. (recipe below) It makes these fajitas even easier to eat the next day. Meal Prep WIN!

Better in a Bowl? Better in a Bowl? Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Simply Rooted Salad:
  • 3 medium beets
  • 2 medium carrots or 1 1/2 cups organic rainbow carrots
  • dash of salt and pepper
  • pepitas
  • Drew's Italian Dressing
  • Spinach
  • Lime Cilantro Cauliflower Rice:
  • 2 teaspoons coconut oil
  • 16 ounces of frozen riced cauliflower
  • 1/2 cup full-fat coconut milk (Thai Brand)
  • dash of salt and pepper
  • 1 lime, juiced
  • 2 tablespoons cilantro, diced

Instructions

Simply Rooted Salad

Heat oven to 400 degrees 

Roast beets, wrapped in foil for 50-60 minutes

Add sliced carrots to the pan, sprinkled with salt, pepper and avocado oil and roast for 25 minutes

Compile salad and add fresh pepitas and 1 tablespoon of Drew’s Italian dressing.

Lime Cilantro Cauliflower Rice

Add coconut oil and the riced cauliflower to a large skillet on medium-high heat.

Cook for 5 minutes, adding a dash of salt and pepper along the way.

Add the coconut milk and let simmer for 10 minutes until fully absorbed into the cauliflower.

Add the juice of 1 lime and cilantro and continue to cook for 5 minutes. 

 

Grain-Free Pumpkin Pancakes

I love fall flavors, especially when they align with my clean eating habits. These grain-free pumpkin pancakes are rich and filling and do not disappoint!

The flours used in these pancakes, almond, coconut and arrowroot, might be new to your pantry. But as they are used in many of my recipes, I recommend them becoming staples in your pantry. So why plant-based products? It’s easy: you’ll feel better!

Even without a food intolerance to gluten, most pancake mixes are filled with preservatives. These preservatives have zero nutritional value, spike your blood sugar and are harder for the body to process. One thing I don’t miss at all about taking gluten out of my diet, is that awful bloated and lethargic feeling. However, these pancakes will fill you up and leave you satisfied without the fuss.

Fun Fact: I like to top my pancakes off with a few dairy-free or dark chocolate chips and toasted pecans. Just a tablespoon of pure maple syrup is enough to tickle those sweet taste buds. I promise these pancakes won’t disappoint!

grain-free pumpkin fall flavors

Start your weekend off right!

Grain-Free Pumpkin Pancakes Grain-Free Pumpkin Pancakes Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 banana
  • 2 eggs
  • 3 T Full Fat Coconut Milk
  • ⅔ c. Organic canned pumpkin
  • 1 tsp Pure Vanilla
  • ¼ c. Almond Flour  
  • ¼ c. Coconut Flour
  • ⅛ c. Arrowroot Flour
  • ¼ tsp. Salt
  • ½ tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • Toppings per serving: (2 pancakes)
  • 1 T Dairy Free Chocolate Chips
  • 5 Toasted Pecans
  • 1 T Maple Syrup

Instructions

In a large bowl, mash the banana and then whisk in all of the wet ingredients.

Combine the dry ingredients in a medium bowl.

Add the mixture to the wet ingredients and stir until batter.

On a medium hot griddle or skillet, use a ⅓  c. to scoop the batter into 3-4 inch circles. This batter is slightly thick, so use the measuring cup to spread it out to ¼ inch thick. Cook for 4-5 minutes on each side until they are golden.

Sprinkle with with a few dark chocolate chunks, crumbled toasted pecans and pure maple syrup!

Crustless Quiche Recipe Test Group

I have had numerous conversations with clients who don’t seem to have any energy early morning. Most often it’s due to lack of fuel to keep going. So what is that fuel I’m referring to? Food! A natural and balanced meal can make or break the start of your day. But who has time for that? As I fill the final holes for my cookbook, I wanted to create a few variations of this recipe, a crustless quiche,  with different flavor profiles. I started with an Italian variation and added a Mexican variation to the mix. This round, I upgraded the Italian variation (with bacon to begin) and decided to see what y’all thought.

Here’s why I love these quiches: They have the correct portions of veggies, proteins and healthy carbs to start your day right. They fuel your body and keep you going longer. Better yet, when short on time, I can serve up a portion for lunch or dinner too and feel completely satisfied.

So here’s the deal: There isn’t a recipe posted in this blog. BUT WAIT! You can still get this recipe. All you have to do is be within the first 30 people to subscribe to my blogs and email me. That’s it! I’ll send you this recipe to test. Once the first 30 have the recipe, this recipe won’t be available until my cookbook is published!

As this recipe is an upgrade, it also needs a test group! So, if you are part of the first 30 people AND you want to provide thoughtful feedback (by Sunday September 16th), I’ll send you the Mexican variation upon completion of the survey. So don’t waste any more time:

1. Subscribe

2. Email

3. Create, Enjoy and Provide Feedback!

Italian Quiche Grain Free Clean Eating

Test Group Anyone?

Not Beetn’ Around the Bush Smoothie Bowl

Need an easy way to fuel your morning? Try this smoothie bowl.

While beets may not seem like the obvious choice, they are full to the brim in antioxidants and promote so many other health benefits such as:

  1. Reducing Inflammation, Aiding in Detox and Supporting Digestive Health
  2. Boosting Brain Function
  3. Promoting a Healthy Heart
  4. Enhancing Athletic Performance

All of these things will lead to Weight Loss.

So before you roll you eyes or turn away from this mighty root veggie, throw it in that blender and give it a go!

For more information about the health benefits on beets, check out Dr. Axe’s website.

Need another breakfast idea? Check out this post for a delicious morning treat!

Not Beetn' Around the Bush Smoothie Bowl

Not Beetn’ Around the Bush Smoothie Bowl Not Beetn’ Around the Bush Smoothie Bowl Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup loosely packed spinach
  • 1 cup cooked beets
  • 1 cup peeled zucchini
  • 1 cup frozen mixed berries
  • 1 frozen banana
  • 1 cup almond milk
  • Grain Free Granola
  • Hemp Hearts
  • Chia Seeds
  • Fresh Berries

Instructions

If you are not buying pre-cooked beets, it’s super simple and easy to prepare them in advance. Preheat your oven to 400 degrees. Wrap each beet in foil and place on baking sheet. Cook for 1 hour, or until softened. Allow to cool for 10 minutes. Rinse under cold water and the skin will rub off easily. Watch out as your fingers will soak up that gorgeous pink color, but you can wash it off immediately after. Store your cooked beets for up to a week in an air tight container.

Place the ingredients in the blender in the order listed through the almond milk.
Blend until smooth.
Pour into 2 bowls. Top each smoothie with a combination of the following and enjoy:

¼ cup grain free granola
1 T Hemp Hearts
1 T Chia Seeds
¼ cup fresh berries

>