Tag Archives: Breakfast

Date Sweetened Banana Chia Pudding (GAPS, GF)



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!


Carrot Cake Custard (GAPS, GF, Dairy Free)


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”). 🙂


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.


Tropical Kefir Smoothie



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:


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;