September 26, 2013

Autumn Breakfasts: Easy and Healing


Autumn is here, with cool, misty mornings and pink sunsets streaking the evening sky. It feels hard to get our of bed sometimes! Once I get up, I try to step outside, look up into the sky, and breathe deeply. Even if it is cold outside, this practice invigorates me and whets my appetite for breakfast.

Since breakfast is one of the best ways to get our metabolism going for the day, please eat it. Try these recipes to ease the transition into fall.

Banana Coconut Super Power Bars

You will need:
3 bananas, ripe and mashed
2 cups cooked oats (any kind is fine, especially oatmeal leftovers!)
¼ cup coconut flour
½ cup shredded coconut
½ cup chopped almonds
1 teaspoon vanilla extract
1 teaspoon each: cinnamon, cardamom, and nutmeg (this is the medicine!)
½ cup dried dates, chopped (optional)

To prepare:
Preheat oven to 350. Grease a cookie sheet with coconut oil.

Mix everything together.
Spread onto cookie sheet evenly with a spatula.
Bake for 20 minutes.

Allow to cool for 30 minutes. Slice and store in tupperware containers in the fridge for up to 1 week.

Protein-Packed Popovers


You will need:
6 eggs
2 cups almond milk
6 Tablespoons coconut oil, melted 1 cup almond meal
1 cup cornmeal
1/2 teaspoon each: cinnamon and salt

To prepare:
Preheat oven to 375 degrees.
Grease 8 muffin tins with vegetable oi.
In a large bowl, beat the eggs until frothy using a whisk.
Beat in the almond milk and coconut oil.
Then, beat the flour, cinnamon and salt into the egg, milk, and butter mixture. Pour about ¾ cup of the batter into each of the greased muffin tins.

Bake for 1 hour. Make a slit in each to let out steam; bake for 10 minutes more. Immediately remove the popovers from tins.
Serve with cooked fruit and nuts.

Apple Pie Parfait


You will need:
1/2 cup unsweetened yogurt (cow, goat, or almond)
1/3 cup applesauce
3 Tablespoons walnuts
2 Tablespoons maple syrup
pinch cinnamon

To prepare:
Stir together and eat.

Pumpkin Custard


You will need:
1 medium pumpkin

2 Tablespoons coconut butter
1/4 cup coconut milk
1/2 cup coconut flour
1/2 teaspoon each: nutmeg, cinnamon, allspice

To prepare:
Roast the pumpkin whole at 375 for 1 hour.
Remove from oven, cool, remove seeds, and scoop flesh out into a stock pot.
Add all the other ingredients and simmer on medium heat, stirring occasionally, for 10 minutes.
Pour into a glass container to cool and set if you like.
This dish will keep in the fridge for up to 1 week.

3 comments:

Carolyn Mase said...

Everything looks yummy! Does the taste of the coconut stand out? If so, is there a substitute? Will try as a healthy treat for book club.

Amy Lepage said...

This and the other recipes look great! we are looking for some good morning meals to get the boys (and us) ready for their day!

Thanks Lisa

Lisa Mase said...

Thanks Amy! Enjoy and be well.

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