Breakfast Tacos

Breakfast Tacos

 

 

 

 

 

What says WAKE UP better than a scrumptious little protein-rich breakfast taco with just the right amount of spice!?  Easy, peasy and aimed to pleasy 🙂

INGREDIENTS:

1 wholegrain organic, gluten-free tortilla or taco shell (heated)

2 eggs, poached

1 heaping T hummus

1/4 avocado, sliced thin

1 heaping T salsa

1 large romaine lettuce leaf

Fresh cilantro

Seasoning of choice

METHOD:

While poaching eggs, heat up tortilla in toaster oven or on a skillet.  When eggs are ready, remove from water and drain.  Spread hummus on tortilla, top with lettuce,  sliced avocado and cooked eggs.  Garnish with salsa and cilantro.  Enjoy!

 

Jacqui’s Yummy LCGF Breakfast Cookies

Breakfast Cookies

 

These tasty little morsels of low-carb and gluten-free yumminess couldn’t be easier to make or a more delicious and nutritious way to start your day.  So cook up a batch, enjoy and then freeze the leftovers (if there are any) for a quick grab ’n go breakfast anytime.  Yum Yum YUM!!!

 

 

 

 

INGREDIENTS: 

4 ounces nitrate-free chicken or turkey sausage

1/2 cup onion, chopped

1/2 cup red, yellow or orange peppers, chopped

1/2 cup coconut flour

1/4 cup almond meal

1/2 tsp sea salt

1/2 tsp fresh ground pepper

1 tsp. baking powder

3 organic eggs

1 cup organic cheddar cheese, shredded (can substitute with other cheeses)

1//4 cup fresh herbs of your choice (basil, cilantro, parsley, etc.)

METHOD:

Preheat oven to 375 degrees and place a piece of parchment paper on a large cookie sheet.  Sauté sausage, onions and peppers until sausage is browned and veggies soft.  Take off heat and let cool.

In a bowl mix coconut flour, almond meal, salt, pepper and baking powder.  In a separate bowl beat eggs and then add 1/2 cup cheese and mix together.  Add to flour mixture and combine well.  Add cooled sausage mixture and mix well.

Place big spoonfuls of batter on cookie sheet, lightly press down and sprinkle with remaining cheese.  Bake for 8 to 10 minutes.  Store in refrigerator or freezer.

 

Berrylicious Chia Pudding

Blueberry Kiefer Chia Pudding

 

This Blueberry Kefir Chia Pudding combines two heart-healthy ingredients, kefir and chia seeds to make a delicious and flavorful breakfast, dessert or snack.  If possible, all ingredients should be organic and non-GMO.

 

 

INGREDIENTS:

1 cup blueberries (fresh or frozen)

1 cup kefir

1 tsp. pure vanilla extract

1 T raw organic honey

1/2 cup unsweetened almond or coconut milk (I like Califia Toasted

Almond Milk)

3.5 T chia seeds

Toppings of choice: fresh blueberries, coconut flakes, cocoa nibs, dark chocolate chips etc…

INSTRUCTIONS:pastedGraphic.png

Add blueberries, kefir, vanilla, honey and almond/coconut milk to a blender and blend until well combined.  Add chia seeds and stir.  Divide mixture between 2 mason jars.  Place in refrigerator for at least 6 hours.  Add toppings of choice and serve cold.