#nutritiousbreakfast

BLUEBERRY-BLISS SMOOTHIE BOWL

My favourite thing for breakfast lately has been a smoothie bowl, they are so versatile and incredibly refreshing in summer weather. I usually try to find those cheap “over-ripe” boxes of bananas at my local fruit grocers, because they are perfect to freeze in bulk and use every morning! I find that this is the perfect breakfast because it gives you that natural sugar hit that you need to start your day. Feel free to switch up the types of fruit that you add to it, just use the banana as the base and it will work every time! The toppings are completely optional but I can’t go without adding coconut yoghurt to mine, it just makes it infinitely more creamy!

Recipe:

Smoothie:

Two handfuls of frozen banana chunks

Half a cup frozen or fresh blueberries

1 tsp maple syrup (optional)

splash almond milk (or any plant milk)

Toppings:

Coconut yoghurt of your choice (my favourite is nudie or coyo)

Bukinis 

Chia seeds 

With this tasty Blueberry Blast Smoothie Bowl, you can get a boost of energy and antioxidants before going to school. It's simple to make and full of good things!

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/4 cup almond milk. 1 tablespoon honey. 1/4 cup granola. Fresh berries and sliced banana for topping.

Instructions: In a blender, blend together frozen blueberries, a ripe banana, Greek yogurt, almond milk, and honey. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add granola, fresh berries, and banana slices on top. Have fun with your Blueberry Blast Smoothie Bowl!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Tigernut Flour Pancakes are a Paleo-friendly and gluten-free breakfast option. Tigernut flour adds a nutty flavor and a boost of nutrition to your morning pancakes.

Ingredients: 1 cup tigernut flour. 2 tablespoons coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 2 eggs. 1/4 cup coconut milk. 1 tablespoon honey optional. 1 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Tigernut flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a mixing bowl. Beat the eggs, coconut milk, vanilla extract, and honey if using in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Grease a skillet or griddle with ghee or coconut oil and heat it over medium heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Garnish with your preferred Paleo-friendly garnishes, such as almond butter drizzled over, sliced bananas, or fresh berries. Savor the delectable Pancakes with Tigernut Flour!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Tigernut Flour Pancakes are a Paleo-friendly and gluten-free breakfast option. Tigernut flour adds a nutty flavor and a boost of nutrition to your morning pancakes.

Ingredients: 1 cup tigernut flour. 2 tablespoons coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 2 eggs. 1/4 cup coconut milk. 1 tablespoon honey optional. 1 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Tigernut flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a mixing bowl. Beat the eggs, coconut milk, vanilla extract, and honey if using in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Grease a skillet or griddle with ghee or coconut oil and heat it over medium heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Garnish with your preferred Paleo-friendly garnishes, such as almond butter drizzled over, sliced bananas, or fresh berries. Savor the delectable Pancakes with Tigernut Flour!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in a delightful breakfast with this Chocolate Peanut Butter Chia Parfait. Layers of chocolate chia pudding, creamy peanut butter, Greek yogurt, and crunchy granola create a satisfying and nutritious start to your day.

Ingredients: 1/2 cup chia seeds. 2 cups almond milk. 3 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/2 cup peanut butter. 1 teaspoon vanilla extract. 1 cup Greek yogurt. 1/4 cup honey. 1 cup granola. 1/2 cup chopped peanuts. 1/4 cup chocolate chips.

Instructions: Pour almond milk, cocoa powder, maple syrup, and vanilla extract into a bowl. Mix the chia seeds well. Mix it well, then put it in the fridge for at least two hours or overnight. Mix Greek yogurt and honey in a different bowl with a whisk until the mixture is smooth. Put the chocolate chia mixture, peanut butter, Greek yogurt, and granola in the parfait glasses or bowls one layer on top of the other. Add more layers until the glasses are full, and then put a dollop of Greek yogurt on top to finish. To make the parfaits taste and look better, you can sprinkle chopped peanuts and chocolate chips on top. Your Chocolate Peanut Butter Chia Breakfast Parfait is ready to eat right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Tigernut Flour Pancakes are a Paleo-friendly and gluten-free breakfast option. Tigernut flour adds a nutty flavor and a boost of nutrition to your morning pancakes.

Ingredients: 1 cup tigernut flour. 2 tablespoons coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 2 eggs. 1/4 cup coconut milk. 1 tablespoon honey optional. 1 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Tigernut flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a mixing bowl. Beat the eggs, coconut milk, vanilla extract, and honey if using in a different bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Grease a skillet or griddle with ghee or coconut oil and heat it over medium heat. For each pancake, add 1/4 cup of batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Garnish with your preferred Paleo-friendly garnishes, such as almond butter drizzled over, sliced bananas, or fresh berries. Savor the delectable Pancakes with Tigernut Flour!

Prep Time: 10 minutes

Cook Time: 15 minutes

A hassle-free way to make a delicious and nutritious omelette packed with colorful vegetables using your slow cooker.

Ingredients: 8 eggs. 1 cup diced bell peppers. 1 cup diced onions. 1 cup diced tomatoes. 1 cup chopped spinach. 1 cup shredded cheese. Salt and pepper to taste.

Instructions: In a mixing bowl, beat the eggs. Add diced bell peppers, onions, tomatoes, spinach, and shredded cheese to the eggs. Mix well. Season with salt and pepper to taste. Grease the slow cooker insert. Pour the egg mixture into the slow cooker. Cover and cook on low for 3-4 hours or until the eggs are set. Once cooked, carefully remove the omelette from the slow cooker and slice into wedges. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes

These Buckwheat and Oats Waffles are a perfect gluten-free and dairy-free breakfast option. They are made with wholesome ingredients and are both nutritious and delicious. Whether you have dietary restrictions or simply want a healthy waffle option, these waffles will satisfy your morning cravings.

Ingredients: 1 cup buckwheat groats. 1/2 cup rolled oats. 1 ripe banana. 1 cup almond milk or any non-dairy milk. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Cooking spray or oil for waffle iron.

Instructions: The oats and buckwheat groats should be rinsed under cold water and let them drain well. Buckwheat groats, oats, ripe banana, almond milk, maple syrup, vanilla extract, baking powder, and salt should all be put into a blender after being rinsed. Mix the ingredients together until the batter is smooth. Follow the directions that came with your waffle iron to get it hot. Use cooking spray or oil to lightly grease the waffle iron so that it doesn't stick. Spread the waffle batter out evenly on a waffle iron that has already been heated. Put the lid back on and cook the waffles until they are crisp and golden brown. Carefully take the waffles out of the iron and do it again with the rest of the batter. Waffles made with buckwheat and oats can be served warm with your choice of toppings, like fresh berries, banana slices, maple syrup, or dairy-free yogurt. Enjoy your tasty waffles that don't have any nuts, dairy, gluten, or eggs.

Prep Time: 15 minutes

Cook Time: 15 minutes