Breakfast and Snacks
Grain –Free Pancakes
You can still have the foods you enjoy, simply substitute healthy ingredients for unhealthy ones.
3 tablespoons butter or coconut oil, melted (plus extra butter or coconut oil for cooking the pancakes)
3 tablespoons coconut milk or whole milk
½ teaspoons stevia or xylitol
1/8 teaspoon sea salt
2-4 drops pure vanilla
3 tablespoons coconut flour
½ teaspoon baking powder
Using a wire whisk, mix together eggs, melted butter, milk, stevia, sea salt, and vanilla. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. Heat 1 tablespoon of butter(or coconut oil) in a skillet on a medium flame. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter. Sprinkle with blueberries if desired. Flip when pancakes start to form bubbles around the edges.
Optional: blueberries, strawberry sauce
Almond Power Bars
Servings: 8-10 slices
2 cups raw almonds
½ cup flaxseed meal
½ cup unsweetened shredded coconut
2 scoops flavored whey protein powder
½ cup raw almond butter
½ tsp kosher salt
½ cup coconut oil
8 drops liquid stevia, or ¾ tsp stevia powder
1 tbs pure vanilla extract (No sugar- check the label)
8 squares unsweetened chocolate, melted and sweetened to taste with stevia and cinnamon (optional)
Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low hear. Remove coconut oil from stove; stir stevia and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a double boiler, melt chocolate, stirring in stevia and cinnamon. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve. You may also skip the chocolate coating if you prefer.
¼ cup whole flaxseeds
¼ cup raw sunflower seeds
¼ raw organic almonds or walnuts
¼ cup raw dehydrated coconut flakes, unsweetened
½ can child coconut milk
¼ teaspoon cinnamon
In a dry blender or food processor, pour flaxseeds, almonds, and coconuts flakes through opening in top cover. Replace removable cap and continue processing until ingredients are reduced to a chunky, grain-like consistency, about 1 minute.
Stop mote, scrape down to loosen mixture in bottom of blender or work bowl, if necessary. Add cinnamon and process a few more bursts until blended.
Scoop out ½ cup mixture per serving. Pour roughly equal amounts of coconut or almond milk over cereal and enjoy.