Banana Chia Seed Breakfast Custards

Breakfast | July 31, 2015 | By

Banana Chia Seed Breakfast Custards
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Ingredients
  1. 1 13.5oz can of coconut milk
  2. 2 egg yolks
  3. 1 banana, sliced
  4. 4-5 dates
  5. 1 tablespoon vanilla
  6. 2 teaspoons cinnamon
  7. 1/4 teaspoon salt
  8. 1/4 cup chia seeds
  9. banana slices and toasted walnuts for serving
Instructions
  1. Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
  2. Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 small jars or bowls.
  3. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
Hearth and Honey http://hearthandhoney.com/

Grain-Free Strawberries ‘n Cream Porridge

Breakfast | July 29, 2015 | By

Grain-Free Strawberries 'n Cream Porridge
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Ingredients
  1. 1 1/2 cups milk of choice (dairy milk, coconut milk or almond milk)
  2. 6 Tablespoons coconut flour
  3. 2 eggs
  4. 1/8 teaspoon salt
  5. 1 Tablespoon pure maple syrup or honey
  6. 1 Tablespoon coconut oil or ghee butter
  7. 1/2 - 2/3 cup chopped strawberries (about 4 or 5 medium berries)
Instructions
  1. In a small saucepan whisk together the first 6 ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.
Hearth and Honey http://hearthandhoney.com/

Quick and Easy Grain Free/Nut Free Porridge

Breakfast | July 27, 2015 | By

Quick and Easy Grain Free/Nut Free Porridge
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Ingredients
  1. 1 medium banana, mashed
  2. 3/4 cup egg whites (save the yolks for tomorrow)
  3. 1/2 cup almond milk or coconut milk
  4. 2 tbsp ground golden flax seed
  5. 1 tsp vanilla extract
  6. 1/2 tsp ground cinnamon
  7. pinch of salt
  8. 2 tbsp almond butter (optional)
  9. 2 tsp grass fed ghee or butter (optional but really makes it delicious)
  10. Other Optional Additives: 2 tsp hemp hearts, honey, berries, diced fruits, raisins etc.
Instructions
  1. In a small bowl, mix the banana, egg whites, milk, and flax. You can use a stick blender here for a better consistency or a whisk, but watch for lumps. Save the yolks in a container for tomorrow.
  2. Pour the mixture into a small saucepan and add the remaining ingredients (except for the butter and almond butter).
  3. Over medium high heat, whisk the porridge continuously for 5-8 minutes. The porridge should become creamy and somewhat lumpy (kind of the consistency of Cream of Wheat cereal).
  4. Stir in the other optional ingredients of your choice and serve.
Hearth and Honey http://hearthandhoney.com/

Orange Raspberry Muffins

Breakfast, Desserts | July 4, 2015 | By

Orange Raspberry Muffins
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For the muffins
  1. 2 cups (176 g) Almond Flour
  2. ¼ tsp Baking Soda
  3. ¼ tsp Sea Salt
  4. 4 Eggs
  5. ¼ cup (60 g) Palm Shortening, melted
  6. 1/3 cup (79 mL) Honey
  7. 1 tsp (5 mL) Vanilla Extract
  8. Zest and juice of 1 Orange
  9. 6 oz (170 g) Raspberries, fresh or frozen
For the topping
  1. ¼ cup (46 g) Palm Shortening
  2. ¼ cup (50 g) Coconut Sugar
  3. ½ cup (44 g) Almond Flour
Instructions
  1. Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
  2. In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
  3. To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Fold in the raspberries.
  6. Scoop into the prepared muffin tin.
  7. To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
  8. Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Hearth and Honey http://hearthandhoney.com/

Strawberry Kiwi Acia Bowls

Breakfast | July 1, 2015 | By

Strawberry Kiwi Acia Bowls
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Ingredients
  1. 1 large ripe banana
  2. ½ cup light coconut milk
  3. 1 cup frozen blueberries
  4. 3 tablespoons açaí powder*
For Serving
  1. 1 ripe kiwi, peeled and sliced
  2. 2 large ripe strawberries, chopped
  3. 2 raw walnut halves, chopped
  4. Full-fat coconut milk
  5. Chia Seeds
Instructions
  1. Add the banana, coconut milk, blueberries, and açaí powder to a high-powered blender. Blend until smooth. Pour into a bowl and serve with chopped strawberries, kiwi, walnuts, and a drizzle of full-fat coconut milk and chia seeds.
  2. Notes
  3. *You can replace the acai powder and blueberries with 1 3.5-ounce packet Sambazon pure acai berries, thawed slightly.
Hearth and Honey http://hearthandhoney.com/

Watermelon Smoothie

Breakfast, Drinks | June 13, 2015 | By

Watermelon Smoothie
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Ingredients
  1. 2 cups of seedless watermelon cubed
  2. 1 apple, peeled
  3. ½ cucumber, peeled
  4. 1 or 2 sprigs of fresh mint
Instructions
  1. Combine into a blender and pulse until liquid
Hearth and Honey http://hearthandhoney.com/

Emerald Elixir

Breakfast, Drinks | May 22, 2015 | By

Emerald Elixir
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Ingredients
  1. ½ bunch fresh parsley
  2. 1 mango
  3. ½ cup pineapple chunks, freeze prior if possible
  4. 1 cup organic apple juice
  5. 1 peach (pit and stem removed)
Instructions
  1. Peel and cut up the mango and place it in the blender. Cut up the peach, remove the seed and put it into the blender with the mango. Add in the remaining ingredients and blend thoroughly.
Hearth and Honey http://hearthandhoney.com/

Warrior Omelet

Breakfast | May 22, 2015 | By

Warrior Omelet
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Ingredients
  1. 2 large free range organic eggs, scrambled
  2. 1 tsp olive oil
  3. 2 green onions, diced
  4. 1 cup fresh organic spinach leaves
  5. 2 organic small tomatoes
  6. ½ fresh organic avocado sliced into bite sized pieces
  7. fresh chopped herbs of your choice, salt and pepper if desired
Instructions
  1. Heat olive oil on low in nonstick omelet pan.
  2. Sauté onions until tender.
  3. Add eggs and cook on low for about 2 minutes.
  4. Add remaining ingredients and fresh herbs and seasonings.
  5. Fold and flip omelet until eggs are fully cooked.
  6. Enjoy!
Hearth and Honey http://hearthandhoney.com/

Western Scramble

Breakfast | May 16, 2015 | By

Western Scramble
Serves 2
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Ingredients
  1. 4 slices bacon
  2. 4 large eggs
  3. 1 medium zucchini, diced
  4. 1 medium garlic clove, minced
  5. 1 medium tomatoes, diced
  6. 1 handful spinach
Instructions
  1. Cook bacon, remove from pan and reserve 1 tablespoon of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350 F while everything else cooks).
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings. Sauté with coconut oil or ghee until just before tender.
  4. While cooking, beat eggs in a small bowl. Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach. Turn heat to medium-low and cook until the eggs are fluffy and firm.
  7. Season with freshly ground black pepper and sea salt, if desired.
Hearth and Honey http://hearthandhoney.com/

BLT Breakfast

Breakfast | May 14, 2015 | By

BLT Breakfast
Serves 2
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Ingredients
  1. 6 slices bacon, diced
  2. 2 cups baby spinach
  3. 1 cup tomatoes, cherry or grape, halved
  4. 4 large eggs
  5. 1 medium ripe avocado
  6. 2 tablespoons almonds, slivered
  7. salt and pepper to taste
Instructions
  1. Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked. Remove 1 tablespoon of bacon drippings and set aside.
  2. Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted and tomatoes are warmed (a few minutes). Remove from heat.
  3. Meanwhile, heat a pan over medium heat. Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings. Or poach your eggs if you prefer!
  4. To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and slivered almonds. Season with freshly ground black pepper and sea salt, if desired.
Hearth and Honey http://hearthandhoney.com/