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On-The-Go Power Breakfast: Home-made Smoothie

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Want a quick breakfast that is nutritious and delicious? Here is a great recipe for a fantastic smoothie that is fast and provides the nutrients and energy you need to start your day off right.

Unlike processed cereals, breads, and other high-carbohydrate foods that are empty of nutritional value, this breakfast will satisfy your hunger, give you energy, keep blood sugar levels even, and nourish your whole body, starting with your immune system and digestive tract.

This smoothie provides healthy fats and proteins from cultured dairy, avocado, and pastured egg yolks. You’ll also be getting fat soluble vitamins A, D, E, and K, CLA (conjugated linoleic acid) and Omega 3s -all which support brain, mood, blood sugar stability, immune system and digestive function, prevent oxidation, free-radicals, and disease in the body.

This recipe features nutrients we need that are in a highly-digestible form. They come from raw and fermented foods which also contain live probiotic bacteria your immune system and digestive system need to function correctly.

I make smoothies frequently as a way to get full and give myself the energy I need to make it through the morning until lunch.

Because I’m on GAPS, I also drink home-made bone broths every day, several times a day, and always have a cup in the morning with my breakfast.

Here’s my recipe which I’ve modified from various others:

Ingredients:

  • 1 cup home-made yogurt from raw milk – add more if you desire
  • 1 cup home-made kefir from raw milk – add more if you desire
  • 1 cup raw colostrum (optional)
  • 1/3 to 1/2 cup raw cream (optional)
  • 1 or 2 raw organic, pasture-raised egg yolks
  • 1/4 banana (for sweetness)
  • 1/2 avocado (which adds in healthy fats and makes the smoothie thick like a milk shake)
  • 1/3 to 1/2 cup frozen or fresh organic fruits – strawberries, raspberries, blueberries, marionberries, blackberries, or mangoes
  • A pinch of rapadura, sucanat, or a dash of maple syrup. For GAPS-friendly: gently melted raw honey (optional, I don’t use sweeteners in mine)
  • Gently melted coconut oil, fruity olive oil, or cod liver oil (not heated, directly from bottle)
  • Ground, sprouted chia seeds (optional)

Directions:

  1. Add kefir, whey (optional), raw colostrum (optional), raw cream (optional), ground chia seeds (optional), berries or other fruits into a blender.
  2. Blend all ingredients in food processor or blender starting with the dairy ingredients and fruit. Gradually add in other ingredients one at a time such as avocado, then egg yolk, then the oil last so it doesn’t gum up your blending device.
  3. Pour smoothie into a glass and top with chai seeds (if desired), and enjoy!

Health benefits:

Using fats and proteins from organic or sustainable sources  - animals and birds on pasture who are not exposed to pesticides or chemicals, since those substances are what gets stored in our cells long term – is extremely important for optimal health.

You may see prepared products in the store such as kefir and yogurt drinks, but you won’t be getting the same quality for your money as you would by making your own smoothie, yogurt, and kefir at home. Home-made kefir and yogurt from raw milk which comes from healthy cows on pasture contains more probiotic cultures than the store-bought, pasteurized variety. These foods contain natural fat-soluble vitamins A, D, E, and K which normally get destroyed in the pasteurization process and synthetic are added back in. You are also getting a good source of Omega 3 essential fatty acids and CLA (conjugated linoleic acid) which is critical for cardiovascular health and antioxidant value (controls free radicals in the body).

Store-bought products are expensive and the health claims made on the label simply don’t live up to the truth. The long-term detrimental effects of commercial, pasteurized dairy have been well-documented. For more information, read this short article posted on Real Milk by Sally Fallon Morell.

This post is part of GNOWFLGLINS Simple Lives Thursday blog hop.

Green Living Healthy Living Real Food Recipes

GAPS-friendly, Grain-Free Pancakes w/Vanilla, Cinnamon, & Raw Honey

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Here’s my answer to everyone’s pancake craving that is gluten-free, grain-free, and guilt-free in every sense of the word.

These pancakes are so easy, even the most throw-away cook will love making them.  A great alternative to allergy-inducing and health problem causing gluten and grains, these fabulous cakes can be made in a variety of ways…the sky’s the limit!

I found this recipe on Mark’s Daily Apple (I added sea salt to ours). The best part about pancakes is what you put on them.  We all know pancakes are a great delivery mechanism for butter, right? Here’s your opportunity to slather your breakfast with plenty of traditional fats for brain, heart, immune system, and endocrine health. We used grass-fed butter or ghee and coconut oil for cooking.

Toppings? Here’s what we used: fresh strawberries, home-made sour cream, real butter and real maple syrup.

There are endless variations and you can pretty much use anything you have in your kitchen that you like:

blueberries, bananas, mangoes, blackberries, raspberries, crispy nuts, coconut oil, ghee, cream cheese, yogurt, kefir, cinnamon, cardamon, nutmeg, cloves, dehydrate coconut, raisins, sprinkled rapdura, sucanat, coconut date sugar, raw honey…getting hungry yet?  Use raw honey for a sweetener if you are on GAPS, otherwise you can use real maple syrup. Use your imagination!

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And after tasting these, I promise you will leave far behind packaged, pre-mixed pancake batters from the grocery store, artificially-produced “maple syrup”, sugary fruit sauces, and embrace the yummy flavor of all these wholesome ingredients together for breakfast.

Ingredients:

  • 1 cup almond flour
  • 3 eggs (from pastured hens, preferred)
  • 1/8 vanilla extract
  • 1/8 to 1/4 tsp. ground cinnamon (more if you prefer a more cinnamon-y taste)
  • pinch of sea salt

Directions:

  1. Heat a pan on your stove with butter, ghee or coconut oil.
  2. Mix all ingredients together into a batter.
  3. When well mixed, pour small amounts into your greased pan and cook on both sides until brown. These pancakes should be on the small side (4-5 inches in diameter) as larger pancakes don’t stay together well when you try flipping them over.
  4. Remove from pan and garnish with all your favorite goodies.

More breakfast recipes:

Apples fried in butter topped with yogurt, sprouted nuts, raisins, and maple syrup
Home-made granola – sweet, crunchy bliss!
Make- your-loved-ones-happy breakfast