These blueberry and coconut pancakes are perfect for breakfast or lunch. Full of protein and healthy fats for good brain health and blood sugar control. Blueberries are rightly called a superfood due to their very high levels of flavonoids and other anti-oxidants.
Any mix of fruit that is fresh or frozen - a berry and banana smoothie mix is especially delicious Approx a cup and a half of any plant based milk such as almond, cashew or coconut milk I tablespoon of collagen hydrolysate. This is an excellent source of protein and collagen that is tasteless in the smoothie. I use this one here Can also add spinach or avocado for extra veggies and creaminess
Blend and drink!
I small tub of Greek or coconut yoghurt Half a cup of stewed apples and cinammon (or use a jar of organic baby food!) Approx 25 grams of homemade granola.
The granola I used here is the nut granola by Amelia Freer and is detailed in her excellent book The Nutrition Pyramid.
Ingredients 180 g of mixed nuts 1 tablespoon of melted coconut oil 1 tablespoon of maple syrup 1 teaspoon of cinnamon 1/4 teaspoon of salt
Method: Blend all in the food processor Spread the granola evenly on a lined baking tray and cook for about 12 to 15 minutes at 160 Celsius.
Scrambled eggs - Paleofied!
Scrambled eggs - paleofied!
Eggs are one of the best breakfasts around as they are a good source of protein, easily cooked and highly nutrient dense. They also provide some healthy fats. To make them even healthier cook with organic butter or ghee and scramble the eggs in coconut oil. Olives provide extra healthy fats.
Blueberry and Almond Breakfast Cake
This is a great breakfast for a weekend treat. This cake is adapted from the Raspberry and Coconut Breakfast Cake by Cleaning Eating Alice.
Ingredients: 175g of ground almonds 25g of desiccated coconut plus extra to sprinkle on top 2 tsp of baking powder (ideally gluten free) 3 eggs 4 tbsp of maple syrup (or honey). Add more if you want it sweeter 150g of blueberries (or other fruit) Pinch of sea salt.
Method: Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb) loaf tin. In a mixing bowl, mix together the ground almonds, desiccated coconut and baking powder with a pinch of sea salt. In another bowl, whisk the eggs then add the maple syrup Add the wet mixture to the dry mixture, then fold in the blueberries. Pour the mixture into the loaf tin. Bake in the hot oven for 50–60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes. Transfer to a wire rack to cool, then slice and serve. Serves approx 8 slices.
Chocolate Chia Pudding
This Paleo chocolate chia dessert is so quick to make, tastes gorgeous and only contains very healthy ingredients that are full of vitamins and other nutrients. Just throw all the ingredients in a blender and then let it chill in the fridge for about half an hour. Makes a great breakfast, snack or dessert.
Ingredients: Serves 2 2 tablespoons of cacao or cocoa powder 1 tablespoon of maple syrup or honey - add more if you prefer it sweeter Approx two cups of almond milk 2 tablespoons of chia seeds 1/4 teaspoon of vanilla bean paste 1 tablespoon of collagen hydrolysate for protein and collagen. I use this one that has no taste here Pinch of sea salt
Add any topping you like such as fruit, granola, dried fruit nuts, cacao nibs or grated dark chocolate.
Herby Seeded Bread
Serves 8. Prep 10 minutes. Cooks in 55 minutes
Ingredients: 200g of ground golden flaxseeds. 75 g of any other seeds i.e pumpkin, sunflower, etc. 25g of chia seeds 5 eggs 40g of melted butter (or melted ghee, coconut oil or butter) 1 teaspoon of gluten free baking powder 1 teaspoon of salt 2 teaspoons of fresh rosemary 125 ml of water.
Method 1. Preheat the oven to 200 degrees celcius/Gas Mark 6. 2. Line a loaf tin with baking paper. 3. Whisk the eggs, then add the oil of your choice. 4. In a separate bowl mix all the other ingredients together. 5. Thoroughly mix the two bowls together. 6. Pour the batter into a loaf tin, then bake in the oven for approximately 55 minutes until fully cooked.
Mix one small tub of Greek or Coconut yoghurt with one tablespoon of collagen hydrolosate (I use the one by Great Plains). Mix with pomegranates or any other seasonal fruit.