Anti-Inflammatory Breakfast Bread

November 15th, 2017 | no comments

 

Bread can be a real issue when you are trying to watch your blood sugar. That’s why I was so excited to stumble upon this recipe from Jenny Carr’s cookbook, Peace of Cake. I added a little ground cinnamon to the batter to give it more of a breakfast flare. You could also add chopped walnuts for a little bit of crunch!

This bread is one of my favorite go-to breakfasts because it really keeps me full…especially if I top it with fresh ground almond butter, mashed avocado, or Kerrygold grass fed butter! Seriously yummy.

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Anti-Inflammatory Breakfast Bread
This recipe was slightly adapted from Jenny Carr's cookbook, Peace of Cake. It is free from grains, gluten, and dairy, and rich in healthy fats like coconut oil, fresh ground almond butter, and milled flaxseeds. A perfect bread to keep your blood sugar in check! Enjoy!
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Instructions
  1. Preheat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
  2. Combine all ingredients in blender and blend until eggs get frothy (about 20-30 seconds).
  3. Bake for 35-40 minutes or until golden brown.
  4. Remove from oven and allow to cool in pan for 10 minutes. Then remove bread from pan by pulling up on the parchment paper. Set on wire rack to cool until room temperature.
  5. Slice into 10-12 slices and store in sealed container in your refrigerator. Top with fresh ground almond butter or mashed avocado. You could also use as a sandwich bread!
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Egg & Avocado Breakfast Bowl

November 5th, 2017 | no comments

 

A carbohydrate-heavy breakfast like cereal and milk can cause your blood sugar to spike. The effect is a rush in insulin production to bring your blood sugar back down to a normal level. This often results in what I call “rebound hunger”, and is the reason I traded in my morning bowl of oatmeal years ago for a satisfying protein and fat-rich smoothie or a simple egg bowl. Here is my basic version of an egg and avocado bowl. Feel free to add in leftover veggies from last night’s dinner!

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Egg & Avocado Breakfast Bowl
A simple breakfast that will keep you satisfied for hours without spiking your blood sugar!
Prep Time 3 minutes
Servings
Ingredients
  • 1 large ripe avocado A ripe avocado will yield to gentle pressure
  • 2 large organic free-range eggs, hard boiled and peeled I like Pete & Gerry's Organic Free Range Eggs
  • 1-2 dashes Sea salt I like Real Salt or Himalasalt
  • fresh ground pepper to taste
Prep Time 3 minutes
Servings
Ingredients
  • 1 large ripe avocado A ripe avocado will yield to gentle pressure
  • 2 large organic free-range eggs, hard boiled and peeled I like Pete & Gerry's Organic Free Range Eggs
  • 1-2 dashes Sea salt I like Real Salt or Himalasalt
  • fresh ground pepper to taste
Instructions
  1. Slice avocado lengthwise. Using a spoon, remove the pit and carefully scoop avocado out of shell. Discard pit and shell.
  2. Place avocado and hard boiled eggs in a medium bowl and mash with a fork.
  3. Divide mixture into two small bowls and season with salt and pepper. Enjoy!
Recipe Notes

[recipe]

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The Ultimate Comfort Food!

September 3rd, 2017 | no comments

I don’t know about you, but every once in awhile I get a mean craving for mac-n-cheese! Since I’m all about taste AND nutrition, I prefer to make my own. This recipe is adapted from one that I found while searching for a solution to the traditional boxed variety. Thank you Lindsay from www.pinchofyum.com!

I chose chickpea pasta because of its rich fiber and protein content, making it an ideal solution for those watching their blood sugar. I enjoyed this dish with a nice side of roasted vegetables and leftover organic free range chicken!

 


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Upgraded Mac-n-Cheese
The ultimate comfort food that you can actually feel GOOD about eating!  Made with chickpea pasta, butternut squash, caramelized onions and your favorite cheese.
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 cups Banza shells or elbows, uncooked
  • 1 tbsp. Kerrygold butter
  • 1 cup Red onion, sliced thin
  • 5 cups Butternut squash, cubed (about one small) To save time, purchase peeled and cubed butternut squash!
  • 5 cups Organic chicken broth
  • 3/4 cup Unsweetened nut milk Almond, coconut, cashew, macadamia nut are all good choices.
  • 1 tsp. Sea salt
  • 2/3 cup Cheese I use a blend of Parmesan, Romano and Asiago cheese
  • Sea salt and pepper to taste
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 cups Banza shells or elbows, uncooked
  • 1 tbsp. Kerrygold butter
  • 1 cup Red onion, sliced thin
  • 5 cups Butternut squash, cubed (about one small) To save time, purchase peeled and cubed butternut squash!
  • 5 cups Organic chicken broth
  • 3/4 cup Unsweetened nut milk Almond, coconut, cashew, macadamia nut are all good choices.
  • 1 tsp. Sea salt
  • 2/3 cup Cheese I use a blend of Parmesan, Romano and Asiago cheese
  • Sea salt and pepper to taste
Instructions
  1. Prepare pasta according to package instructions, drain and set aside.
  2. Heat butter in skillet on low to medium heat and add onions. Saute for 15-20 minutes until fragrant and brown.
  3. While onions are cooking, remove the skin and seeds from squash and cut flesh into cubes (or purchase already peeled and cubed butternut squash). Bring broth to a boil in a large pot and add squash. Cook for 7 minutes, stirring frequently.
  4. Drain squash, reserving 1/2 cup of broth. Add squash, reserved broth, milk, sea salt and cooked onions to a blender and process until smooth.
  5. Pour sauce over pasta, stirring to coat. This recipe makes a bit more sauce than you will need. No worries...store in an airtight container and refrigerate for later in the week.
  6. Stir in cheese and mix until melted throughout. Season with salt and pepper to taste!
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