1 Minute Breakfast Biscuits

Ingredients

• 1 egg

• 2 tsp coconut flour or more depending on brand used

• pinch baking soda

• pinch sea salt

Instructions

• Grease a ramekin dish (or very large coffee mug) with coconut oil or butter.

• Mix all the ingredients together with a fork to ensure it is lump free.

• Cook in the microwave on HIGH for 45 seconds - 1 minute. Alternatively, they can be baked in an oven, at 200C/400F for 12 minutes.

• Cut in half and serve. (toasting or frying is optiona1)

Makes 1 biscuit

Make it a balanced meal:

1. top with goat cheese and sliced tomato and basil

2. Make a little egg sandwich.

3. Have on its own with a little grass fed butter or almond butter.

Blueberry Overnight Oats

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk unsweetened
1 teaspoon chia seeds

1 packet of stevia
1/2 scoop vanilla whey protein (if using flavorless, add vanilla extract)
2 tablespoons slivered almonds
1/3 cup blueberries

Directions:
In an airtight container, mix oats, almond milk, chia seeds, stevia, protein powder and vanilla. It should be liquidy, so add more almond milk if need be. Otherwise it will be too thick in the morning. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, and blueberries.

Makes 1 serving

To make a balanced meal:

1. Add some protein powder to mix.

2. Have a side of eggs or turkey sausage or Protein powder with almond milk or smoked salmon

Tomato & Macadamia Ricotta Toast

Ingredients

macadamia ricotta

• 1 cup soaked raw macadamia nuts, drained and rinsed

• 1 1/2 tablespoons nutritional yeast

• 2 teaspoons apple cider vinegar

• 1 1/2 teaspoon fresh lemon juice

• 2 teaspoons white mellow miso paste

• 2 small cloves garlic

• 8-10 tablespoons filtered water

• 1/4 teaspoon fine grain sea salt

tomato toasts

• whole grain gluten-free bread (or bread of choice), toasted

• 1/2 pound tomatoes (see notes), sliced with 1/4" thickness

• 1/2 cup macadamia ricotta

• 1/4 cup julienned shiso or other herbs like cilantro or basil

• a few pinches black lava salt (or large grain pink sea salt)

Instructions

macadamia ricotta

• drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

  Note: You can keep this in the fridge and use as spread for next day or for other meals (high in fat)

toasts

• remove macadamia ricotta from the fridge and set aside,

• top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

Serving notes:

1. makes 6 servings.

2. 1 serving would be 1 slice of toast with spread. Add one egg or leave as is for vegan option.

Zucchini Breakfast Muffins

Ingredients

• 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)

• 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces

• 1/4 cup coconut oil — melted and cooled, very light olive oil, or canola oil

• 1/4 cup maple sugar

• 1/4 cup coconut sugar

• 1 teaspoon pure vanilla extract

• 2 large eggs — at room temperature (or 2 flax eggs - 1 = 1 tbsp ground flax + 2 1/2 tbsp water)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder — I recommend aluminum free

• 1/2 teaspoon kosher salt

• 2 cups coconut flour or (gluten free oats made into flour (blend in bullet)

• 1/3 cup Enjoy Life chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

2. Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature

3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, maple sugar, coconut sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.

4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.

5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Makes 12 servings — Half recipe if you like

Recipe Notes

You can individually wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).

To make this a balanced meal:

1. Mix one scoop protein powder in almond milk and drink with it.

2. Have 1/2 cup seasoned scrambled egg whites or 1 turkey sausage

Chocolate Chia Pudding

INGREDIENTS

• 2 cups unsweetened almond milk (or your favorite non-dairy milk)

• 1/4 cup + 2 tablespoons chia seeds

• 1/3 cup 100% cocoa/cacao powder

• 1/4 – 1/3 cup pure maple syrup

• 2 teaspoons vanilla extract

• pinch of mineral salt

INSTRUCTIONS

In a medium sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla and salt, whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.

Cover and place in the fridge to chill. Give a good stir after 30 minutes (this step is very important or you’re pudding will not set properly and you’ll have a soupy mixture), cover again and continue to chill. Stir again after 15 to 30 minutes. Pudding should be thickened and ready to serve within 4 hours, and will be at it thickest after 8 – 10 hours.

Serve as is, or with a few of the following…. (keep to a very small amount)

• a few banana slices

• berries (raspberries, strawberries, blackberries and/or blueberries)

• kiwi, pineapple, cherries, or mandarin oranges

• cacao nibs, mini chocolate chips, or shaved chocolate

• dollop of whipped coconut cream

Serves 4 – 6 (use large ramacans or very small mason jars) Divide the recipe in half if need be.

To Make this a balanced meal:

1. Add protein powder to mixture. Either Grass fed whey or vegan.

2. Have a hard boiled egg on the side.