Tag: quick and easy breakfast

No-Bake Orange Cranberry Breakfast Bites {Paleo, Vegan, Gluten-Free}

On December 15, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Holidays, Nourish, Paleo, Paleo, Products I Use, Recipes, Vegan, Vegetarian

I was inspired to make these when I was making a batch of healthy donut holes for a presentation last week.

Mmm delicious!

I had some dried cranberries left over from another recipe for a grain-free apple tart that I made recently, and I had one or two oranges in my fridge.

Oranges and cranberries go well together, especially with a hint of ginger, so I did a little experimenting and ended up with these little hunks of yumminess!

These are a quick and easy option for a grab-and-go breakfast, pre or post workout snack, afternoon snack, or even dessert, just like last week’s Paleo Pecan Pie Poppers!

These could also be called “Energy Bites” because of the combination of healthy fats and protein from the nuts and almond butter, fiber from the dates, and blood-sugar stabilizing cinnamon. The orange zest is also energizing and adds a little something special.

They are SO GOOD! There’s just enough orange flavor from the zest, and it pairs nicely with the tartness from the cranberries and mild bite from the ginger.

These little treats are addictive. You’ve been warned 🙂

Yield: 16-18 Bites

Ingredients

1/2 cup raw almonds
1/2 cup raw walnuts
1 cup Medjool dates, pitted
1/4 cup dried cranberries (Try to use cranberries sweetened with apple juice instead of sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon orange zest (Use a microplane or other fine grater to grate the skin of the orange…AKA the “zest”) OR 3 drops therapeutic grade Wild Orange essential oil
1/4 teaspoon sea salt
1/4 cup raw almond butter
1 teaspoon vanilla extract
Optional: shredded, unsweetened coconut

Directions

In the food processor fitted with the “s” blade, grind the almonds and walnuts until finely ground.
Add the dates, cranberries, spices, orange zest and salt and grind until blended.
Add the almond butter and vanilla extract and process again until completely mixed.
Form into balls about 1 inch in diameter, and, if you like coconut, roll in shredded coconut.

Breakfast To Go: Mini Make-Ahead Frittatas! {Paleo, Gluten-Free}

By Rachel Druckenmiller

On June 1, 2014

In Clean Eating, Paleo, Recipes

Many of us are looking for simple solutions to make meals that are quick, affordable, delicious…and, if possible, healthy.

This recipe for mini frittatas will become a staple at your house if you’re looking for any of those things! It’s great for breakfast or brunch and is super kid-friendly, too.

Loving all of our fresh ingredients!

This recipe includes a variety of super healthy foods, including kale, mushrooms and shallots. As I’ve written before, kale is a superstar vegetable and one of the healthiest foods we can eat. Mushrooms and shallots also have tons of health benefits, including being potent cancer fighters, like other anti-cancer, anti-fat storage GBOMBS foods.

We get our eggs from Hometown Harvest, and they’re from pasture-raised chickens that aren’t crammed in pens and injected with a bunch of antibiotics like most chickens. The eggs are delicious!

I ended up with 12 mini egg frittatas (make a double batch to save time if you want!). You could easily make this on a Sunday and have them for the week for meals.

These should keep in the fridge for 3-4 days, or you can wrap each one individually in plastic wrap and foil and store them in the freezer for a few weeks. I find that reheating them in the oven or toaster oven works best so they don’t get rubbery, but you can try reheating in the microwave, too. From frozen, try 30-60 seconds and from the fridge, try 15-20.

Mini Make-Ahead Frittatas

YUM! These mini egg muffins are bursting with flavor and SO yummy!

Ready for breakfast!

Ingredients

8 eggs (we get ours pasture-raised from Hometown Harvest)
3 shallots, diced
4 cloves of garlic, minced
1 1/2 cups cremini mushrooms, chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 cups kale, chopped and tightly packed
1/2 cup coconut milk (we use the unsweetened full fat version)
1-2 teaspoons coconut oil
1/4 teaspoon sea salt
freshly ground black pepper

Directions

Preheat oven to 375F and coat the muffin tins with a thin layer of coconut oil to prevent sticking.
In a medium skillet (we used a cast iron skillet), saute the shallots until translucent. Then, add in the garlic, mushrooms and herbs, and saute until the mushrooms start to shrink (4-6 minutes). Add in the kale, tossing it until it starts to wilt. Turn off the heat and set veggies aside to cool for about 10 minutes.
Whisk the eggs together in a medium bowl with the coconut milk, salt and pepper.
Stir the cooked veggies in with the eggs and pour the mixture into muffin tins, filling each about 75% of the way to allow room for puffing up.
Cook for 20 minutes, flipping and rotating the tray halfway through, until the muffin edges turn golden.
Let cool before serving. They will puff up during cooking and shrink down once cooled. ENJOY!

Feel free to change it up by adding YOUR favorite veggies! Try any combination of the following vegetables, or make up your own combo. I like using broccoli, onions, peppers, scallions, sundried tomatoes, diced tomatoes, spinach, asparagus, or even Swiss chard. Get creative with it 🙂