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Win the morning, win the day! Start your day right with a healthy breakfast.

Cantaloupe Cooler

Cantaloupe Cooler
Ingredients
  • [q:1/2] ripe cantaloupe, cut into chunks
  • 6 ice cubes
  • [q:3/4] cup unsweetened vanilla coconut milk
  • 8 fresh mint leaves
  • 4 drops of stevia
Directions
  1. Combine everything in the blender and enjoy!
Nutrition Info
154 Calories, 3 g Protein, 0 mg Cholesterol, 31 g Carbohydrates, 29 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (3 g sat), 59 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Folate, Potassium

Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts
Prep Time
10 minutes prep, 18 minutes cook
Number of Servings
Makes 12 donuts
Ingredients
Directions
  1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
  2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon [q:1/4] cup batter into prepared doughnut molds.
  4. Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.
Nutrition Info
Made with egg: 151 Calories, 3 g Protein, 14 mg Cholesterol, 25 g Carbohydrates, 13 g Total sugars (11 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 252 mg Sodium, [nutrition:1] Vitamin A, Calcium, Folate, Phosphorus

Caramelized Banana Pancakes

Caramelized Banana Pancakes
Prep Time
15 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 2 cups all-purpose gluten-free flour—like rice or tapioca
  • [q:1 1/2] tsp baking powder
  • 2 Tbsp coconut sugar or maple sugar
  • [q:3/4] tsp salt
  • [q:1 1/2] cup coconut milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • [q:1/2] cup melted coconut oil
  • Walnuts or pecans (optional for garnish)
  • 2 bananas (about), peeled, cut into [q:1/4]-inch-thick slices
  • Real maple syrup—or for a lower sugar content, use slightly watered-down molasses
Directions
  1. Mix the flour, sugar, baking powder and salt together.
  2. Stir the eggs, coconut milk, coconut oil and vanilla until well blended.
  3. Pour the wet ingredients into a bowl with the dry ingredients. Mix and fold the ingredients together, being careful not to overstir; small lumps are okay.
  4. In a heated skillet greased with coconut oil, pour or ladle about [q:1/4] cup of batter into pancake circles.
  5. Place slices of banana on top of the batter circles. Sprinkle with a little extra maple sugar or sugar of your choice.
  6. Once the bottoms of the pancakes are brown and the bubbles from the batter begin to pop on top, flip the pancakes over to cook the other side; about 2 minutes each side.
  7. The cakes are ready once the bananas have caramelized and the pancakes are golden brown. If not ready to serve, keep warm on a baking sheet in the oven at about 200°F until ready.
  8. Sprinkle with nuts and serve with real maple syrup.
Nutrition Info
Made with coconut sugar, garnished with 1 tablespoon walnuts and [q:1/8] cup maple syrup per serving: 763 Calories, 11 g Protein, 80 mg Cholesterol, 101 g Carbohydrates, 44 g Total sugars (30 g Added sugars), 10 g Fiber, 38 g Total fat (26 g sat), 615 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:3] Phosphorus, [nut:2] Vitamin B6, Calcium, Iron, [nut:1] Zinc

Cinnamon Oatmeal Pancakes

Cinnamon Oatmeal Pancakes
Prep Time
15 minutes
Number of Servings
18 pancakes
Ingredients
  • [q:1/2] cup quick-cooking (not instant) rolled oats
  • [q:2 1/2] cups low-fat milk
  • 1 cup whole-wheat flour
  • [q:3/4] cup unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • [q:1/4] tsp cinnamon
  • [q:1/4] tsp nutmeg
  • 3 medium eggs
  • 1 tsp vanilla extract
  • Olive oil spray
Directions
  1. In a medium bowl, combine oats and milk. Stir to blend and set aside.
  2. In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
  3. Add eggs and vanilla to oat mixture, stir to blend, and add to dry mixture. Stir just until all ingredients are moist. Do not overmix.
  4. Spray large frying pan with oil spray and preheat over medium heat. Use [q:1/4] cup batter for each pancake. Turn when bubbles appear on the surface and bottom is browned.
Nutrition Info
3 pancakes: 238 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Fiber, 4 g Total fat, 296 mg Sodium

Cranberry Vanilla Quinoa

Cranberry Vanilla Quinoa
Prep Time
5 minutes (6-8 hours slow cook time)
Number of Servings
2
Ingredients
  • [q:1 1/2] cups quinoa 
  • [q:2 1/2] cups vanilla-flavored almond milk, plus more as needed
  • [q:1/4] cup dried cranberries
  • [q:1/2] cup unsweetened applesauce
  • [q:1/2] tsp vanilla extract (or scrape [q:1/4] tsp vanilla paste from a split whole vanilla bean
  • [q:1/8] tsp stevia (optional)
  • Slivered almonds, for serving
Directions
  1. The night before: Rinse quinoa in a mesh strainer to remove bitter coating.
  2. Oil crock of your slow cooker.
  3. Combine quinoa, milk, cranberries, applesauce, vanilla, and stevia in slow cooker.
  4. Cook on low for 6 to 8 hours.
  5. In the morning: Stir quinoa, and taste and adjust seasonings, or add more liquid. Top with slivered almonds.

Lemon Chia Seed Muffins

Lemon Chia Seed Muffins
Ingredients
  • [q:3/4] cup whole-wheat flour
  • [q:1/4] cup almond flour
  • 1 tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp salt
  • 2 Tbsp chia seeds
  • Zest of 1 lemon
  • [q:1 1/2] tsp (1 packet) Lemon Natural Calm
  • Juice of [q:1/2] lemon
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil, melted
  • 3 Tbsp maple syrup
  • [q:1/4] cup + 2 Tbsp almond milk
Directions
  1. Preheat oven to 350°F.
  2. Grease a mini-muffin tin with baking spray or coconut oil.
  3. In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.
  4. In a small bowl, whisk together the remaining wet ingredients.
  5. Pour the wet ingredients into the dry and stir together until fully incorporated.
  6. Fill the muffin tins [q:3/4] full with the batter. Bake for 10 to 12 minutes.
  7. Remove from oven; let cool for 3 to 5 minutes in the tin, then remove and let cool completely on a wire rack.

Swedish Low-Sugar Raspberry Jam

Swedish Low-Sugar Raspberry Jam
Prep Time
25 minutes
Number of Servings
Makes approximately 10 1/2 ounces
Ingredients
  • 14 oz fresh or frozen raspberries
  • Juice of [q:1/2] lemon
  • 6 Tbsp granulated cane sugar
Directions
  1. Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
  2. Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
  3. Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.

Blueberry-Chia Seed Jam

Blueberry-Chia Seed Jam
Prep Time
20 minutes
Number of Servings
Makes about [q:1 1/2] cups (serves 4)
Ingredients
  • [q:1 1/2] Tbsp chia seeds
  • 3 Tbsp water
  • [q:1 3/4] cups blueberries
  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1 tsp vanilla extract, optional
Directions
  1. Combine chia seeds and water in a small bowl. Set aside and let soak for 10 minutes.
  2. Meanwhile, mash blueberries in a small pan with a potato masher or large spoon. Add lemon juice and honey and simmer mixture over medium-high heat for 5 minutes.
  3. Remove pan from heat. Whisk in vanilla extract, if using, and chia seeds until mixture is well combined.
  4. Transfer jam to an airtight container. Store in the fridge and enjoy within one week.
Nutrition Info
Made with vanilla extract: 38 Calories, 1 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 1 mg Sodium, [nut:1] Vitamin C

Banana Porridge

Banana Porridge
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • [q:1/2] c raw cashews
  • [q:1/2] c raw almonds
  • [q:1/2] c raw pecan halves
  • Pinch sea salt
  • 1 ripe banana
  • 2 c coconut milk
  • 2 tsp cinnamon
Directions
  1.  Place nuts in a large bowl and sprinkle with salt. Add enough filtered water to cover nuts by at least 1 inch. Cover and soak overnight.
  2.  Drain nuts and rinse 2 or 3 times, until water runs clear.
  3. Add nuts to a food processor or high-speed blender. Add banana, coconut milk, and cinnamon and process until smooth.
  4. Pour porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.
Nutrition Info
Per serving: 599 Calories, 11 grams Protein, 25 g Carbohydrates, 8 g Fiber, 54 g Total fat. [nutrition:3] manganese.
GlutenFree, DairyFree, Vegan

Nutty Rice Porridge

Nutty Rice Porridge
Prep Time
10 minutes
Number of Servings
Serves 1
Ingredients
  • [q:1/2] cup long-grain brown rice
  • 1 cup almond milk
  • [q:1/4] tsp ground nutmeg
  • [q:1/4] cup chopped walnuts
  • 2 Tbsp ground flaxseed
  • [q:1/2] Fuji apple, chopped (Fuji apples are best for their texture and sweet taste, but you can choose another type of apple)
Directions
  1. Place rice, milk, and nutmeg in medium saucepan.
  2. Bring to boil, stirring frequently.
  3. Cover pan and reduce heat to low. Simmer for approximately 45 minutes.
  4. Top with chopped nuts, ground flaxseed, and apple.
Nutrition Info
681 Calories, 16 g Protein, 0 mg Cholesterol, 96 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 176 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Calcium, Phosphorus, [nutrition:4] Vitamin E, Magnesium, [nutrition:2] Vitamin B3 (niacin), Iron, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Folate, Potassium