Chia Pudding with Strawberries, Fig and Almonds (makes 1 serving)
You prepared this before bed and you just need to top it with strawberries and almonds in the morning!
*To eat for breakfast
3 tablespoons chia seeds
1 cup unsweetened almond milk
1 teaspoon honey
¼ teaspoon vanilla extract
1 dried Turkish fig, thinly sliced into strips
3 large strawberries
10 raw, unsalted almonds (20 for men)
- In a small mixing bowl, combine chia seeds, almond milk, honey, vanilla extract, and the sliced fig. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight.
- When you’re ready to eat the pudding, slice the strawberries and roughly chop the almonds, then add them to the chia pudding and enjoy!
Quinoa Muesli with Coconut Milk Yogurt (serves 4)
- 1/2 cup Bob’s Red Mill Quinoa
- 1/2 cup Bob’s Red Mill Grain Free Muesli
- 1/4 cup coconut milk yogurt
- 1 large pinch ground cinnamon
- Pinch sea salt to taste
- Cook the Bob’s Red Mill Quinoa according to the package directions. Remove from the heat and fluff with a fork, then cover and set aside for 5 minutes.
- Arrange four shallow bowls on a flat surface and divide the quinoa among the bowls. Drizzle with coconut milk yogurt and top with the Bob’s Red Mill Grain Free Muesli. Add a large pinch of ground cinnamon to each bowl and a small pinch of sea salt, to taste.
- Serve immediately.
Raspberry Protein Pancake Muffins (Makes 6 jumbo muffins)
- 1 cup Kodiak Power Cakes Pancake Mix
- 1 scoop vanilla whey protein powder
- 1/2 cup baking stevia (or sweetener of choice)
- 3/4 cup water
- 3/4 cup plain Greek yogurt
- 1 whole egg
- 1 tbsp. coconut oil, melted
- 1/2 tsp. vanilla extract
- 3/4 cup raspberries, fresh or frozen
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through sweetener).
- Mix in wet ingredients (through coconut oil) until no lumps appear.
- Fold in raspberries.
- Coat six wells of a jumbo-sized muffin tin (or twelve wells of a regular-sized muffin tin) with cooking spray and divide batter evenly between wells.
- Bake for 25-30 minutes until lightly golden brown on the edges and a toothpick or knife inserted comes out clean. Enjoy right away or store in the fridge for up to one week.
Crustless Vegetable Quiche (serves 6)
- 1 tablespoon coconut oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded Muenster cheese (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Banana Nut Quinoa & Millet Hot Cereal (serves 4) (warming, high protein cereal)
*recipe taken from my Bauman textbook
- 1 cup dry quinoa (prepare as box or package directs)
- 1 cup dry millet
- 4 cups nut milk of your choice
- 1 ripe banana (broken in two)
- 2 dates, pitted and coarsely chopped
- pinch of sea salt (optional)
- ½ teaspoon ground cinnamon
- 2 tablespoons coconut oil or unsalted butter
- 1 tablespoon flaxseeds, ground or whole
- 1 tablespoon maple syrup (optional)
- Rinse the quinoa and millet, separately, and set aside, keeping it separate.
- In a blender, combine the nut milk with the banana and dates and combine until smooth.
- Transfer the mixture to a medium saucepan, add the sea salt and bring it to a gentle boil over medium heat.
- When the milk begins to bubble, lower the heat slightly and add the millet and cook on medium-low heat, stirring constantly for about 10 minutes.
- Add the quinoa and cinnamon, and cook the mixture until the grains are tender, about 8-10 minutes.If the cereal is too thick, thin it with a little filtered water.
- Stir in the coconut oil or butter.Top the mixture with flaxseeds and drizzle with maple syrup. Add more nut milk if desired.
Fruited Breakfast Quinoa (serves 6)
- 1 ½ cups vanilla rice milk or nut milk
- ½ cups quinoa, rinsed
- 1 cup chopped fresh or frozen apricots (if frozen thaw apricots)
- 2 tablespoons raisins
- ¼ teaspoon vanilla extract
- Combine the rice milk and quinoa in a medium saucepan.Bring to a gentle simmer. Cover and cook about 15 minutes, or until the quinoa is tender.
- Stir in the apricots, raisins, and vanilla extract.Cover and cook 2 minutes longer.
- Serve warm or chilled
*will keep in refrigerator for up to 3 days