Tag Archives: Breakfast

Mar8

Date Sweetened Banana Chia Pudding (GAPS, GF)

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We had this for breakfast yesterday morning (and again today)…and it was so good.   Lots of good natural fats and Omegas, with minimal added sweetener.  I made a huge batch so we can get more than one meal out of it, but you can certainly adapt it however you see fit. 🙂 

Date Sweetened Banana Chia Pudding (GAPS, GF)

approx. 8 servings

2 cans coconut milk (whole, not low fat)

3/4 c. whole chia seed

1 T. vanilla (click here to see how to make your own)

10 pitted dates

5 bananas

Blend the coconut milk, vanilla, dates and bananas until smooth.  It can take a little while, and you may have to scrape the sides of the blender and help it along a bit.  Be patient, it’s worth it. 🙂

After the other ingredients are blended well, add the chia seed and blend until it is evenly dispersed.  Hand mix if you can’t get it well enough.  I think it would be preferable if you could chill this overnight…but I was short on time.  I made it, let it sit 15 minutes, and it was still good. 🙂 

You could have this for a good, healthy breakfast, snack or dessert.  Top with sliced bananas, chopped walnuts, whatever you want. 🙂  Enjoy!

Aug25

Carrot Cake Custard (GAPS, GF, Dairy Free)

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I made this tonight for breakfast tomorrow…sorry for the bad picture but a) I’m not a great food photographer and b) my kids beat me to it ( you can see where my son left his mark – he called it “taste testing”). 🙂

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Carrot Cake Custard

3 cups of baby carrots

1 can full fat coconut milk

2-3 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

12 eggs

1/4 c. honey (or more if you like)

Boil baby carrots 25-30 minutes in water until tender.   Drain, and put carrots and all other ingredients in your food processor.  Blend well.  Grease large Pyrex 9×12 baking dish, pour in ingredients, bake 45 minutes to 1 hour at 350 degrees until mixture is firm and cooked through.

Enjoy!

Jun28

Tropical Kefir Smoothie

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I made these yummy kefir smoothies for breakfast this morning.  They are super easy…and super nourishing!

Tropical Kefir Smoothies

2 quarts of whole milk kefir (here is a great post from Nourished Kitchen on the whys and the hows of milk kefir)

3 bananas

the juice of four oranges

1/4 c. raw honey

Put in blender, with a little ice, and blend away.  Serve and enjoy!

This made a huge amount – four of us drank up – and I pigged out and had a whole quart.  So please feel free to tweak this recipe however you need to if you don’t want that much.  I had enough left to make three of these:

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A note on the milk kefir…you can order kefir grains here.  I did, and being as impatient as I am, I don’t think I gave them long enough to rehydrate.  So if you go that route – try to be more patient than I was!   But I did luck out and was able to bum some extra grains from someone I know. 🙂  They have done beautifully, and I have been able to share some of my own as they multiply.

And…the popsicle molds shown above, you can get here.  They are BPA free, and they totally rock.  🙂

This post was shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays;