Tag: Anti-Inflammatory breakfasts

Breakfast Recipes

Fresh Fruit & Rice Porridge

Kerrie Bross

Ingredients:

  • ¾ cup cooked rice – brown has protein and is more nutrient dense 😉
  • ¾ cup fresh fruit
  • ½ cup milk alternative
  • 2 Tbsp sugar free natural nut or seed butter
  • 1 pinch cinnamon
  • Optional sweetener: 1 tsp honey or maple syrup

Directions:

  1. Combine rice with nut or seed butter.
  2. Chop fruit into bite size pieces and add to the bowl.
  3. Pour milk over top. Depending on your preferences, use more or less.
  4. Sprinkle with cinnamon and drizzle with honey or maple syrup.
  5. Mix it together for best taste and serve warm.

Suggestions:

Try with nuts, or other spices – the sky’s the limit!

Breakfast Recipes, Dessert Recipes, Healthy Snack Recipes

Gluten Free/Sugar Free Blueberry Almond Muffins

Kerrie Bross

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 3/4 tsp vanilla
  • 1/2 tsp sea salt
  • 6 eggs, separated
  • 1/2 cup honey
  • 1 cup fresh blueberries
  • 1 Tbsp butter or Perfect Coconut Oil, plus extra to grease pan

Directions:

  1. Preheat oven to 350°F.
  2. Add the almond flour, coconut flour, and salt into a large bowl and stir until well combined. This will be the final bowl, so make sure it is large enough.
  3. In a separate bowl, whisk together the egg yolks with the honey and vanilla.
  4. Beat the egg whites until stiff peaks form. Combine this with the rest of the wet ingredients. Beating the egg whites is important, don’t skip this step. It helps the muffins expand while cooking, so they are less dense and have nice muffin tops.
  5. Combine the wet ingredients with the dry ingredients and blend well. Fold in blueberries.
  6. Grease your large-cup muffin tin liberally with butter or Perfect Coconut Oil. Fill each cup 3/4 full.
  7. Bake for 30-40 minutes. The muffins should be firm but spring back when pressed.
  8. Enjoy!

Breakfast Recipes

Healthy Egg Muffins

Kerrie Bross

Ingredients:

  • 6 cage free eggs
  • 1/4 cup approved milk substitute of choice
  • coconut oil or butter to grease muffin tins
  • veggie and meat add-ins of your choosing

Suggested Add-ins :

  • sun dried tomatoes
  • snap peas
  • cooked uncured bacon
  • uncured ham
  • chives – I cut some from my garden – yum!
  • *

Directions:

  1. Whisk the eggs and milk and set aside.
  2. Chop all add ins into bite size pieces.
  3. Liberally grease the muffin tins or you can use silicone liners. If using, try lining the muffin cups with halved bacon slices for a bacon “crust.” 
  4. Fill about 3/4 of each cup with veggies and meat add-ins. Pour the egg mixture over the top, filling to about 1/2 -1/4″ from the top. 
  5. Depending on the size of your muffin trays and how your oven works, it can take anywhere from 20 – 35 minutes to cook at 350°. Just like regular muffins, your egg muffins are cooked when a knife inserted into the center comes out clean.

*If you do the food testing at the end of the 2 Week

Antinflammatory Nutrition Guide and you know you are not sensitive to dairy, these are great with cheese in them too! I use Cabot brand because it comes mostly from grass-fed USA small family farmed cows.

Breakfast Recipes

Healthy Oatmeal

Kerrie Bross

This is so easy, and so good! Healthy oatmeal also makes a good snack or lunch!

Ingredients:

1/3 cup Unsweetened Oatmeal
1 Tsp Real Maple Syrup
1/8 cup Apple Juice Sweetened Cranberries
1/8 cup Organic Walnuts

Directions:

1. Prepare the oatmeal according to the package directions. I use any brand plain organic rolled oats – I love that can make this in the microwave in 1 minute!
2. Add maple syrup and fruit and nuts and enjoy!