EASY Healthy Breakfast Recipes | paleo recipes

EASY Healthy Breakfast Recipes | paleo recipes


the first breakfast we’re making are
these apple pancakes so I’m starting off by adding a little bit of apple cider
vinegar to some walnut milk you can use any kind of nut milk you have I just
have one that milk on hand then I’m going to be whisking together two eggs
along with some vanilla for some flavor and then some apple sauce so apple sauce
is great to use it adds a little bit of sweetness and nice moisture to the
pancakes apples are also in season right now and it’s really great and affordable
to eat seasonally so I’m just blending that together and then to that I’m going
to be adding in some apple pie spice which is basically a blend of cinnamon
nutmeg and some other warming spices you can definitely just use cinnamon some
baking soda some arrowroot which really helps the nice fluffy texture of the
pancakes as well as some almond flour so these are really good because they’re
high in protein and fiber which really help to fill you up
they’re also nourishing for your gut and all those great healthy fats are not
only good for your gut but they’re good for your skin as well as well as being
very satiating so you got all the great things in these pancakes then I’m
heating a pan to about medium heat and I’m using my little scooper here I just
used about a 1/3 cup to scoop them out in the middle and then once the edges
are set I go ahead and I flip it over so I like to make a batch of these pancakes
and then all freeze any elect overs and extras to have on hand and my trick is
to pop them in the toaster so from the freezer I pop them in the toaster and
you can have pancakes pretty much any day of the week top them with what you
like I’m just using some almond butter and then a dollop of this dairy-free
coconut yogurt a little sprinkle more of cinnamon and you were good to go you
have wonderfully delicious apple pancakes super festive great little
sweetness from the applesauce freezer friendly and so good next up we’re
making a nice savory one and that is a stuffed acorn squash so this is
definitely something good to do as a prep I just cut the acorn squash in half
you can definitely do this with any kind of squash though it doesn’t have to be
acorn it could be butternut even spaghetti Honey Nut whatever you like
squashes are in season right now so as you can tell in this
video it’s really great to use seasonal items they have different nutrients in
them for you but they’re also super affordable so it’s a great way to stay
on budget so I scoop out the seeds from the middle and then all you have to do
is bake them so this I said is definitely something I would do in
advance so that they’re ready to go and then we would stuff them the morning of
or whenever you want them so just scoop out the seeds until they are all out and
then I am going to be placing them on a baking sheet I bake them for about 30
minutes at about 400 degrees or until they’re fork-tender
then you just have to make your eggs so I like to add in some mushrooms some
spinach and arugula or if I have leftover veggies on hand I’ll add those
in too but you can add in whatever you like with your eggs a little bit of salt
and pepper to taste and some Himalayan salt and then I’m going to just fold
them kind of like a scramble and the great thing about eggs is that they are
a complete protein so they have all the essential amino acids that you need
which make them a really great quick and affordable protein to have – especially
for first thing in the morning and then once those are done I’m just putting
them into my step squash and you can definitely bring this on the go with you
too if you want to eat it in class or at work but it’s a great savory option
that’s also very fall festive and makes good use of seasonal ingredients and
then we are going to be making a pumpkin porridge so I am using some almond milk
here in a saucepan you can use any kind of cashew nut milk that you like adding
in a little bit of vanilla some coconut oil some great healthy fats which
nourish our gut lining pumpkin loaded with fiber beta-carotene some almond
flour which is also load with fiber and healthy fats coconut flour along with
some chia seeds first in the Omega threes and a bunch of pumpkin spice and
if you don’t have pumpkin spice you can definitely just use cinnamon and then
I’m just stirring that all together and this is something that comes together
really quickly but if you wanted you could also make this in advance and just
put it in a jar and do an overnight option so if you don’t want to heat it
up you can do this it’s kind of like an overnight porridge in the fridge and it
will be ready in the morning or you can do it the morning up so you kind of just
stir in till it gets nice think you can definitely control the
thickness of it if you like it thicker add in a little bit less liquid or if
you like it more liquidy to add in a little bit more milk and then you can
definitely top this with whatever your favorite toppings are I’m adding in a
little bit more pumpkin spice then I’m gonna add on some pumpkin seeds full of
zinc which is great for your immune system especially with the change of
season and a little bit of a flake to coconut but feel free to do your
favorite toppings like chopped nuts granola whatever you want this is
definitely a really good easy recipe that you can make in the fall time but
also meal prep ahead