Category: Breakfast

  • Gluten-Free Banana Cranberry Muffins

    From Linda Clark, CNC

    • 1 cup Sorghum flour
    • 1/3 cup Quinoa flour
    • 1/3 cup Tapioca starch
    • 1/4 cup Xylitol
    • 1 teaspoon Xanthum gum
    • 1 tablespoon Gluten free baking powder
    • 1 teaspoon Baking soda
    • 1/4 teaspoon Sea salt
    • 2 Eggs
    • 1 1/4 cup Mashed banana (about 3)
    • 1/4 cup Nut oil
    • 1 teaspoon Cider vinegar
    • 3/4 cup Dried cranberries

     

    Preheat the oven to 350 degrees.  In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.  Mix well  and set aside.  In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.  Add dry ingredients and mix just until combined.  Stir in cranberries.  Spoon batter evenly into each cup of prepared muffin tin.  Let stand for 30 minutes.  Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.  Remove from the pan immediately and let cool completely on a rack.

  • Apple Cinnamon Buckwheat

    From Premier Research Labs

    • 1 cup buckwheat
    • 2 cups of purified water
    • 2 teaspoons cinnamon
    • 1 small organic apple
    • 1-3 teaspoons of honey
    • 1/4 cup of nuts, chopped

    Soak the buckwheat in the water overnight.  In the morning, pour buckwheat and water into a strainer and rinse with water.

    Chop apple to bite sized pieces.  Mix all ingredients in a small pan.  Add just enough purified water to wet everything.  Heat on the stove on medium low.  Stir occasionally, for about 10 minutes until just bubbling.

  • Homemade Granola

    • 3 cups Red Mill rolled oats
    • ½ cup sunflower seeds
    • ¼ cup sesame seeds
    • ¼ cup coconut oil
    • ½ cup chopped nuts (walnuts or almonds or both)
    • ½ cup honey
    • 1 teaspoon vanilla
    • 1/8 cup flax seed meal
    • Pinch of sea salt

    Mix all ingredients together well and spread evenly on a cookie sheet.  Bake at 325 for about 30 minutes, mixing occasionally to prevent burning.  Allow to cool; stir again, and place in an airtight jar or container.  Serve with yogurt and fresh fruit.

  • Mango Smoothie

    • 2 cups mangos, fresh or frozen
    • 1 1/2 cups of freshly brewed decaffeinated Green Tea
    • 1 tablespoons of honey
    • 2 teaspoons freshly grated ginger root
    • 1/2- 1 tablespoons flaxseed meal
    • ice

    Blend ingredients together in a blender with about 2 cubes of ice.

  • Fresh Fruit Smoothie

    Recipe from Christine Andrew, CNC

    • 1 cup peaches
    • ½ cup raspberries
    • ½ banana
    • ½ cup milk, or coconut milk
    • ½ cup vanilla yogurt
    • (optional) 1 scoop whey protein

    Blend together with ice cubes in a blender.