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Breakfast

Breakfast

Paleo Breakfast Sausage

Paleo Breakfast Sausage

Sometimes I fancy something more savoury for breakfast than the usual suspects, so say hello to this paleo breakfast option.

These definitely hit the spot! I hate to say it, but these actually remind me of the meat in a Sausage and Egg McMuffin, just a much more healthier and delicious version.

Simple ingredients and free of the top 8 allergens, this is such a handy recipe to have.

Gracie loved them, I made them with a side of toast and scrambled eggs.  They would also be great for the school lunch box as they’re just as yummy cold as they are hot.

 

 

 

Paleo Breakfast Sausage

Print Recipe
Serves: 8-10 Cooking Time: 25 minutes

Ingredients

  • 500 grams of Pork Mince
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/4 tsp dried ginger
  • 3 TBSP cold bone broth
  • 1 TBSP coconut oil

Instructions

1

Add pork to a large bowl

2

Blend spices and broth in a small bowl and pour over the pork mince

3

Shape into thin patties

4

Melt coconut in a large skillet over medium heat and fry patties

Notes

Can be frozen. Can replace broth with water.

 

Breakfast

Homemade Spelt Granola

Spelt Granola

I have to admit Gracie’s breakfast’s of late have been a tad on the repetitive side.  Mainly because we’re always in such a rush to get out of the house in the morning and Miss Gracie is not always such a willing participant #toddlerlife.

Whenever we are over my Mum’s house Grace always wants to try my mum’s granola but it has various nuts in it if that she can’t have, so we always end up picking out the bits she can have, which is slightly painful!

I had completely forgotten about Spelt Flakes until someone mentioned them to me the other day so I went out to get some to try and put my own version of a granola together, one that was tailored to Gracie’s food intolerances and that she could enjoy as well without us having to pick bits out!

Spelt does contain gluten, Gracie just seems to be able to tolerate it and it didn’t come up with a reading on her food intolerance results.  Spelt is an ancient grain and is highly nutritious, it’s high in fibre and protein and some people find it easier to digest.

Spelt Granola

Print Recipe
Serves: 4-6 Cooking Time: 30 Mins

Ingredients

  • 2 cups of Spelt Flakes
  • 1/2 cup whole flax seeds
  • 1/2 cup shredded coconut
  • 1 cup roughly chopped Macadamia nuts
  • 1/4 cup maple syrup
  • 1/4 cup olive oil

Instructions

1

Preheat your oven to 180oC. Prepare a large sheet pan with baking paper.

2

Mix all the dry ingredients together in a large bowl and then mix the wet thoroughly together

3

Spread evenly out on baking sheet and bake for around half an hour (I checked half way and mixed around)

Notes

Feel free to swap the nuts or any of the ingredients to build your own favourite granola. Can be stored for around a month in an airtight container.

 

Breakfast

Buckwheat Crepes – Wonderfully Simple

Buckwheat crepes

These simple buckwheat crepes offer a wonderfully nutty flavour which goes great with sweet or savoury ingredients. Easy to prepare and quick to cook!

They can be paired really well with poached apples or pears, berry compote or just baked egg, the recipe can easily be scaled making it perfect for a large crowd.

Try adding beetroot juice to the batter to add a vivid colour for the kids.

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in large part because they’re a tasty, gluten-free alternative to a traditional crêpe.

What is buckwheat?

While most people think of buckwheat as a whole grain, it’s actually a seed that is high in both protein and fibre. It supports heart and heart health and can help prevent diabetes and digestive disorders.

Buckwheat Crepes

Print Recipe
Serves: 12 Cooking Time: 15 min

Ingredients

  • 191 grams of buckwheat flour
  • 168 grams of eggs (approx. 3 eggs)
  • 57 grams of Olive oil plus additional for skillet
  • 183 grams of coconut milk
  • 69 grams of water
  • 1 gram of salt

Instructions

1

Place flour in a medium bowl, whisk in eggs, oil, milk, water and salt.

2

Let it sit overnight, the following morning add water to thin out batter, if you like thinner crepes simply add more water.

3

Heat a 10" non stick skillet or specific crepe pan over medium heat and brush with oil (pan needs to be hot).

4

Using a 1/4 cup add batter to skillet and tilt to coat bottom.

5

Cook crepe until golden on bottom 30 - 40 secs, (adjust heat to avoid burning).

6

Using a spatula, turn crepe over and cook for 30 seconds more.

7

Transfer to plate and repeat.

Notes

For better results, let the mixture sit in the fridge for at least 2 hours.

 

Buckwheat Crepes, gluten, egg, nut and refined sugar free.

Breakfast

Stewed Fruit with Quinoa flakes, Nuts & Seeds

Stewed Fruit

So simple and so delicious!

I like to make this and top it with Coconut Yoghurt for Gracie, but you could use it for topping on pancakes and ice-cream as well.

The smell when it comes out the oven is so delicious, it’s mouth-watering!

I like to add Quinoa flakes, nuts and seeds to add more nutritional weight to her breakfast.

Quinoa is a grain-like seed.  It’s one of the only known grains that provides all the essential amino acids needed by the human body.

Pepitas are extremely nutritious, they’re high in protein and a good source of as magnesium, manganese, copper and iron.

 

 

Stewed Fruit with Quinoa flakes, Nuts & Seeds

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 4 over ripe nectaries
  • Handful of strawberries
  • Half a cup of macadamias
  • Half a cup of pepitas seeds
  • Vanilla essence
  • Coconut oil
  • Grounded cinnamon

Instructions

1

Pre-heat oven to 180C

2

Chop the fruit up roughly and place in oven proof dish

3

Blitz nuts and seeds in food processor and mix with fruit

4

Cover the fruit, nut and seeds with coconut oil, mix well and sprinkle cinnamon on top

5

Pop in the oven for approx 10 minutes and once the fruit has soften, sprinkle Quinoa flakes and mix well for another 10 minutes

Notes

Change up your fruit, nuts and seeds to your preference and to meet special dietary requirements.

Breakfast

Chia Pudding

Chia Pudding

Delicious and nutritious – I know that rhymes!  Chia puddings are so simple and versatile to make.  I like to add a nut butter layer with a dollop of Coconut Yoghurt with ours.

Chia seeds are amazing!  They contain a very high concentration of ‘Omega 3’ fatty acid and they’re high in protein and dietary fibre!

Below is a basic recipe for making one of Gracie’s favourite breakfasts.

 

 

 

 

 

 

 

CHIA PUDDING

 

Chia Pudding

Print Recipe
Serves: 2-4

Ingredients

  • 1 cup of coconut milk (or milk of your choice)
  • 1/4 cup of chia seeds
  • 1 banana
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of honey or maple syrup

Instructions

1

For a smooth pudding I blitz all the ingredients together in a blender and pour into a cup. Otherwise blitz everything up apart from the chia seeds for more texture.

2

Can be left overnight to set or a couple of hours

Notes

Can omit or add more sweetener. Mix up with different fruits. Add cinnamon.

Breakfast

Buckwheat Banana Pancakes

Buckwheat Pancakes

 

These pancakes are absolutely lovely, so fluffy and light.  They’re Gluten, Dairy, Egg & Soy-Free and a massive hit in our house, we hope you enjoy them as much as we do!

Recipe has been tweaked to fit our special dietary requirements from here.

 

Buckwheat Banana Pancakes

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes

Ingredients

  • 1 cup of buckwheat flour
  • 1 tbsp of sweetener (honey, maple syrup, rice malt syrup etc)
  • 1 cup of coconut milk
  • 1 ripe banana, mashed
  • 2 tbsp of flaxseed meal
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ⅛ tsp pink Himalayan salt

Instructions

1

In a large bowl, mix the buckwheat flour, ground flaxmeal, salt, baking powder and bicarbonate of soda

2

Add the mashed banana and sweetener to the dry ingredients and mix to combine, until you obtain a thick but runny batter.

3

Scoop ¼ cup of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.

4

Continue the same with the remaining batter, greasing the pan every time you start a new pancake.

Breakfast

Bone Broth Smoothie

Bone broth smoothie

I posted a photo of our bone broth smoothie yesterday and there was a lot of interest in how we made it – it’s actually so simple!

Up until last year, I had never even dreamed of putting bone broth into a smoothie.  It wasn’t until I went to Star Anise Organic Wholefoods in Bronte and bought one for Grace that I starting then making them at home.

This how I made ours, I normally just make it by sight so below are the approx measurements.

Use your imagination and make a variety of combinations with non-dairy milks/coconut water, fruits, nut butters, cacao powder – the list is endless.

 

Bone Broth Smoothie

Print Recipe
Serves: 4

Ingredients

  • 2 frozen bananas
  • 4 pitted dates
  • Tablespoon of honey (optional)
  • Handful of strawberries
  • Approx 3/4 cubes of frozen bone broth
  • Approx a cup of non-dairy milk (we use Coconut Milk)

Instructions

1

Add all ingredients to a high powdered blender until smooth consistency

2

Pour and enjoy!

Notes

If you don't have bone broth you can use gelatin powder

Breakfast

Dairy and Egg-Free Pancakes

Pancakes

Pancakes are one of our favourite things to eat for breakfast, these dairy and egg-free pancakes hit the spot!

 

 

Dairy and Egg-Free Pancakes

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 1 1/2 cups spelt flour
  • 1 tablespoon of coconut sugar, or can use Maple Syrup/Honey
  • 1 3/4 teaspoons of gluten free baking powder
  • Pinch of salt
  • 1 cup coconut milk
  • 2 tablespoons coconut oil, melted
  • 2 flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg)
  • 1 medium sized apple, peeled and grated

Instructions

1

Combine all dry ingredients

2

In a separate bowl combine the coconut milk, melted coconut oil, flaxseed eggs and grated apple.

3

Cook until bubbles appear onto of batter and then flip

4

Drizzle with honey/maple syrup and top with a dollop of Coconut yoghurt and fruit

Notes

These can easily be made into Gluten-free pancakes, just swap the flour.

Breakfast

Eggy Bread

Eggy Bread

Eggy bread or French Toast as it’s also known is a firm favourite in our home.  This is my twist on the original, making it a high in protein, calcium and fibre boosting meal.

As Gracie is dairy-free, I don’t use milk to mix in with the eggs I use a secret ingredient… Vitasoy Coconut Milk!  Unlike the majority of other non-dairy forms of milk, this one doesn’t contain a rice filler in it.  Rice came up really high in Grace’s food intolerance testing and we’re yet to reintroduce it.

I also sneak in a sprinkle of Flaxseed meal.  Our Doctor recommended adding it into meals when we can as it’s high in dietary fibre and good for her bowels (please seek medical advice before making big changes to your child’s diet).

Eggy Bread - Dairy Free

Print Recipe
Serves: 2 Cooking Time: 10 minutes

Ingredients

  • 2 Organic/Free-range eggs
  • 2 slices of your chosen bread (we use Spelt)
  • Coconut Milk
  • Flaxseed Meal

Instructions

1

Mix the eggs, a dash of coconut milk and a sprinkle of flaxseed meal together

2

Soak the slices of bread in the mixture until nicely absorbed

3

Pan fry the egg soaked bread until nicely golden on each side

Notes

To make a more sweeter version you can add a dash of Vanilla Essence and top with chosen fruits, honey or maple syrup.

Breakfast

Trail Mix

Trail Mix

Great for eating over yoghurt for breakfast, or just grabbing a handful as a snack.

Recipe adapted from The Health Gut, if anyone is suffering with SIBO it’s a fantastic resource.

Trail Mix

Print Recipe
Serves: 12 Cooking Time: 10 mins

Ingredients

  • 1 cup macadamia nuts
  • ½ cup pecans
  • ¼ cup almonds
  • ½ cup unsweetened flaked coconut
  • 2 tbsps pumpkin seeds
  • 2 tbsps sunflower seeds
  • 2 tbsps coconut oil, melted
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp sea salt

Instructions

1

Pre-heat oven to 180C/350F and line a baking sheet with baking paper

2

Roughly chop nuts, put them in a bowl and add all other ingredients, stir to combine

3

Spread mixture evenly over the baking sheet and bake for approximately 10 minutes

4

Take tray out of oven, stir then return to over baking for a further 5 mins until golden brown. Watch it carefully to avoid burning the nuts!

5

Remove from oven, let it cool – preferably removing baking paper from sheet as it can carry on cooking with the heat

6

Store in airtight container in fridge

Notes

Depending on your allergies/intolerances add or omit nuts/seeds of your choice. Spices can be changed to your personal preference.