Baby Step Smoothie

This is a great smoothie for those that are just starting.  If you can add in a tablespoon of greens mix, more power to you!

Ingredients:

• 1 1/2 cups unsweetened almond milk or vanilla almond milk

• 2 scoops of Epic Vanilla Protein

• 1 cup of organic frozen blueberries

• 1/2 ripe banana, peeled and cut into chunks (best if the banana is frozen)

• 1 packet of powdered stevia

• 3/4 cup of ice cubes

 

 

Directions:

Place all ingredients and “add-ins” into a Vita-mix or strong blender and blend for one minute.  Pour into a tall glass or mug for breakfast on the go!

Gluten-Free Veggie Frittata 

Ingredients:

• 2 Tbsp. olive oil  

• 6 large eggs

• 1/4 cup of grated Parmesan OR substitute 1/4 cup of nutritional yeast to make it dairy-free.

• 1 garlic clove – minced, salt and pepper to taste

• 1 tsp of oregano

• 1 large tomato or 5-6 Roma tomatoes – sliced thin (1/4″ thick)

• 1 medium zucchini – sliced in coins 1/4″ thick

 

Directions:

 

1. Preheat oven to 350 degrees and oil a large stainless skillet over medium-high heat.

2. In a medium bowl whisk eggs together along with garlic, salt and pepper

3. To the hot skillet lightly saute the zucchini then pour egg mixture into pan and cook until eggs are set on edges.  In a single layer place tomatoes on top of mixture.

4. Sprinkle the Parmesan cheese or nutritional yeast over the top of the tomatoes.  Place skillet in oven and bake until eggs are set in the middle (8-10) minutes

5. Loosen frittata from pan and slide onto a serving plate.

6. Serve warm or at room temperature.

Note:  If you do not have an oven proof skillet, saute the zucchini first then add the garlic, salt and pepper.  Then add this mixture to a greased pie or tart dish (the one shown in the picture is actually a tart dish) topping with the tomatoes and cheese. Bake in 350 degree oven for 18-20 minutes until eggs are set in the center.

Coconut Pecan Paleo Pancakes

Makes 4, 4" pancakes

Ingredients:

• 1/4 cup ground flaxseed (flax meal)

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• Pinch of Himalayan pink salt

• 2 tablespoons chopped pecans (reserve 1 tablespoon)

• 2 tablespoons unsweetened shredded coconut (reserve 1 tablespoon)

• 1/4 cup unsweetened almond milk

• 1 large egg

 

Directions:

1. In a small bowl, whisk together ground flaxseed, baking powder, cinnamon pecans and coconut with a fork until combined.

2. Top with egg and milk and mix it all together thoroughly with a fork.

3. Heat a little bit of coconut oil in a large skillet over medium-low heat When the skillet is hot, drop batter into the pan (about 3 tablespoons of of batter per pancake) and cook for 2-3 three minutes on each side, or until golden brown.  

4. Stack 2 pancakes per serving and sprinkle with reserved pecans and coconut.  

BREAKFAST

 

We've all heard the excuses that we are too busy to make breakfast let alone eat it!  From smoothies to energy packed pancakes gluten-free pancakes we have you covered!  Get rid of the cereal boxes... REAL food here we come!