Breakfast is the best way to start the day. If you are the type of person that is not hungry for breakfast then have a Green Juice or even 10 almonds or a piece of fruit to cleanse the body from being dehydrated during the night. If you are kind of person who wakes up thinking about breakfast than this blog post is just for you.
Breakfasts, nourishing starts for happy and healthy days!
Lemon & Fruit French Toast
4 Organic, Free Range Eggs
1 Tbsp Vanilla
¼ Cup Almond Milk
4 – 5 Slices Gluten –Free & Dairy Free Bread
1 tsp grated lemon zest (peel)
1 Tbsp Fresh Lemon Juice
1 tsp Coconut oil Spray
1 Tbsp Cinnamon
1 Tbsp Almonds
In a 9 x 13 glass baking dish, lay bread flat in a single layer, as best will fit. You can split if need be.
In a bowl, mix together the eggs, vanilla, almond milk, lemon zest and lemon juice. Pour evenly over the bread in the baking dish. Especially with GF bread, you’ll want to let it soak for about five minutes to ensure the mixture is soaked into the bread.
While your bread is soaking, using sunflower oil, spray a skillet and allow to heat to medium high heat.
Carefully place as many pieces of bread as will lay flat in the skillet. Cook bread up to five minutes on each side until golden. Try to turn only once, so you’ll want to allow the bread to fully cook on one side before turning it over. *This French toast is great prepared in a cast iron skillet if you have one prepared.
Top with berries of choice and mint.
Serves 3 – 4
This recipe was inspired by: Clean Eating Magazine, March 2012
1 Cup Coconut Milk
1 Cup Cultured Coconut Milk (found by the kefir in the refrigerated section)
1 Cup frozen Strawberries
1 Cup Chopped Spinach
1 Tbsp Flax
Place all ingredients in a blender and blend until smooth. Enjoy!
Serves 3 -4
Happy Tummy Oats
4 Cups Water, bring to a boil
2 Cups Gluten Free Steel Cut Oats
2 Granny Smith Apple, cored and diced
1/2 Cup Raw Walnuts
2 Tsp Cinnamon
4 Tbsp Maple Syrup
Add oats and apples to water and reduce heat to simmer, stir occasionally. Cook for fifteen – twenty minutes. Serve warm, topped with cinnamon, syrup, and walnuts.
Serves 4 – 5
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