4 Tips to Build a Better Breakfast

It’s no secret that breakfast is my favorite meal of the day! I could literally eat it all day long.

What most people don’t realize is that many popular breakfast foods are loaded with sugar, processed foods and unnecessary ingredients.

Instead of relying on your breakfast to come from a box or the freezer (cringe!) build it yourself.

I promise that building your breakfast is more satisfying, more filling and tastes way better!

4 Tips to Build a Better Breakfast

• Eat real food… no processed foods, no fast food, real whole foods and ingredients

• Protein… clean lean protein to fuel your morning

• Fiber… will keep you full and energized for the day ahead

• Real sugar only… no added sugars, stick to fruit or a drizzle of honey at most

My current favorite breakfast is a yogurt bowl with coconut yogurt, fruit, hemp hearts, flaxseeds, chia seeds, and a drizzle of local honey!

3 of My Favorite Holiday Recipes

Sharing 3 of my favorite holiday recipes with you today!

Cinnamon Mashed Sweet Potatoes

Lemon Brussels Sprouts with. Bacon and Sage

Flourless Peanut Butter Cookies

Enjoy!! Happy Holidays! xxx

20-minute Homemade Chicken Noodle Soup

As the temperatures begin to cool, and flu season quickly approaches I wanted to share my easy chicken noodle soup recipe!

Ingredients:

2 quarts - Low sodium chicken broth

1 bunch of organic celery

1/2 bag of organic baby carrots

1/2 bag of quinoa & brown rice pasta (or any noodle of your choice)

1 lb. organic ground chicken

Turmeric, salt, papper, and garlic to taste

Directions:

In a frying pan cook ground chicken on low heat until it reaches an internal temp of 165°.

In a large pot add both quarts of low sodium chicken broth and bring to a boil.

Wash, trim, and chop celery and carrots - then add to broth.

Once broth is boiling add in pasta, cook for approx 8 minutes (follow cook times for your specific pasta).

Once chicken is fully cooked, add to pot and stir.

Add spices to taste, and cook on low for approx 10 minutes.

Enjoy!!

How to Make my Blistered Potatoes!

I love potatoes, definitely one of my top 5 favorite foods! I am always experimenting with new ways to enjoy this nutrient dense veggie. I recently made blistered potatoes…which is really just another way to say roasted! lol

Blistered Potatoes

Ingredients:

one bag of gold baby potatoes

pink himalayan sea salt

pepper

avocado oil

Directions:

wash and trim potatoes

pre-heat convection oven to 425°F

add potatoes into oven safe dish, drizzle avocado oil, and sprinkle salt & pepper to taste

bake for 15 minutes then flip them over, bake for an additional 20 minutes

allow to cool and enjoy!

Feed a Family of 4 for Under $10 ...

A few weeks ago I wrote a blog about how I was going to make organic food accessible for everyone. I’m determined to show you that it is possible to feed your family real whole organic foods and stay on budget. 

I am excited to share the first recipe with all of you today!!

Grocery Shopping List…

Organic Almond Milk $2.57 per 32 oz (Pacific Foods Brand)

Organic Chia Seeds $2.77 per 4 oz (Green Wise Brand)

Organic Blueberries $3.49 per 6 oz (Driscoll Brand)

Total = $8.83 >> That’s $1.17 under budget!!!

This recipe is high in protein, fiber, and antioxidants! Learn more about the benefits of chia seeds here!

Chia Seed Pudding Recipe

Ingredients:

Organic Almond Milk (2 Cup) >> 2 cups left

Organic Chia Seeds (1/2 Cup) 

Organic Blueberries (6 oz) 

Directions:

In a medium bowl, gently whisk the almond milk and chia seeds together, let stand for 30 minutes. 

Stir again to evenly distribute the seeds if they have settled. Pour into 4 separate ramekins, cover and refrigerate overnight.

In the morning, evenly distribute blueberries on top of pudding.