August 27, 2014

Back to School Breakfasts

As the new moon grows, I am aware that the next new moon will mark fall equinox. These last golden moments of summer offer an opportunity to slow down, take in the long sunsets and appreciate the morning mists.

In order to stay healthy through this powerful seasonal shift, it's important to eat breakfast with good quality protein. Whether you are back to school, more involved in work, or shifting gears to prepare for winter, now is the time to nourish yourself.

Quinoa Poppyseed Pancakes

You will need:
½ cup white rice flour
½ cup quinoa flour
a pinch sea salt
1/2 teaspoon each: cinnamon and nutmeg
2 tablespoons poppy seeds
finely grated lemon zest2 large eggs

2 tablespoons maple syrup
1 cup almond or rice milk
1 teaspoon lemon juice
1 tablespoon olive oil

In a bowl, combine the flour, salt, spices, and zest.
Make a well in the center and add eggs, milk, juice, maple, and oil.
Whisk with each other, then incorporate with dry ingredients.

In a frying pan, heat 1 tablespoon of oil over medium heat.
Pour ¼ cup of batter in the pan and repeat for as many pancakes as you can make.
Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.

Serve pancakes immediately with yogurt, maple syrup or tahini and honey.

Fruity, Nutty Breakfast Pocket

I love this recipe because it's both kid-friendly and ideal for adults on the go.

Take two pieces of whole wheat sourdough bread or gluten-free bread with no added preservatives.

Spread a tablespoon of organic nut butter (no sugar added) on each slice.

Chop a banana or take a handful of berries and sandwich between the nut-buttered slices.

Toast in the toaster oven for 3 minutes or fry in a skillet.

Apparently, this was Elvis Presley's favorite snack.

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