Tag Archives: breakfast

Wild Blueberry Breakfast Muffins

Serves: 6

GF, DF, SF, V

There is just something about walking by a fresh bakery with the smell of sweet and savory options. Muffins, bagels, donuts…Yum, right?

It can be a challenge to cut this delicacy out, especially if the whole coffee and donut thing is a ritual for you or the donut break at the office is a daily thing. 

However, I am confident this Happy Gut grain-free muffin recipe will have you skipping the donut break with no problem. A protein-rich, dairy-free and gut-friendly recipe that you can make a staple!

I’ve left out all processed sugar (to keep the cravings at bay) and incorporated a few superfoods, like blueberries and raw honey. This recipe is also completely grain-free. Instead, it’s packed with fiber and easy-to-digest ingredients to heal your gut and make your mouth happy. 

Enjoy and keep a few in the freezer! Trust me, you’ll want some on hand. 

 

Ingredients

2 cups almond flour 

1 egg

½ tsp baking soda 

⅓ cup unsweetened almond or cashew milk 

¼ cup almond butter 

1 tbs ground flaxseed 

¼ cup raw honey 

1 tbs pure vanilla extract

½ cup frozen wild blueberries (or regular)

1 tsp ground cinnamon

Pinch of sea salt 

2 tsp avocado oil

 

Step 1

Preheat oven to 375 degrees. Grease muffin tins with a bit of avocado oil. 

Step 2

In a large bowl, mix almond flour with flaxseed, salt, baking soda, and cinnamon.

Step 3

In a separate bowl, mix the egg with the milk, almond butter, honey, vanilla extract, blueberries, and avocado oil.

Step 4

Next, combine all ingredients until the batter is smooth and all ingredients are mixed.

Step 5

Pour into muffin tins.

Step 6

Bake for 10-12 minutes. Use a toothpick to check if they are finished. If batter comes off on the toothpick, allow for another 3-4 minutes to cook.

Step 7

Allow to cool, then enjoy or store in an airtight container in the refrigerator or freezer.

Photo by Roberto Martinez on Unsplash

Fig & Almond Butter Smoothie

 

 

Serves: 2

DF, GF, SF, V, VG

If you’re looking to switch up your breakfast routine, then you’ve got to try this recipe. I’ve incorporated figs as a tasty and nutritious way to create a new smoothie. It’s almost like having a healthy dessert for breakfast!

Figs are typically in season late summer, so be sure to keep an eye out for the fresh fruit in your store in the months to come.

Otherwise, dried figs are a wonderful alternative. They are packed with antioxidants, fiber, and even immune supporting properties. As a powerful antifungal and antibacterial, figs also support your gut microbiome.

The unripe banana in this smoothie delivers a creamy texture and fiber through prebiotics, which fuels the healthy microbes in the gut to create a thriving intestinal flora.

Altogether, this delicious, refreshing smoothie makes the perfect breakfast or snack on those hot, humid summer days… or any time. 

 

Ingredients

5 dried mission figs

1 frozen unripe banana, sliced

1 ½ cups unsweetened almond milk

1 cup spinach

1 tsp ground cinnamon

2 tbs almond butter

2 scoops Happy Gut Vanilla Cleanse Protein Powder

⅓ cup fresh blueberries

 

Step 1

Blend all ingredients together, except for the blueberries.

Step 2

Continue to blend until smooth and creamy. Then pour into cups and top with fresh berries.

 

Picture: Photo by Shawn Fields on Unsplash

Honey Cassava Biscuits

WF GF DF SF

Serves: 4

Biscuits are a savory and indulgent addition to a brunch or maybe even a bread basket. While you’re in the process of improving your gut health, you are probably avoiding a lot of these items.

There is no reason to feel like you’re missing out! You can also stop staring at the person in the restaurant next to you who is enjoying the biscuit with this delicious recipe.

Cassava is a wonderful alternative to traditional flour products that are commonly used for baking. It is actually a root vegetable, so not only is this gluten-free, but you’re also including more fiber in your diet. Score! An added bonus to promote better digestion.

Feel free to enjoy these at brunch or warm them up and serve with a tasty soup. Be sure to make these and you won’t think twice about digging into whatever the bread basket has got next time you’re out to eat!

 

Ingredients

1-½ cup cassava flour

Pinch sea salt

½ tsp baking soda

1 tbs apple cider vinegar

2 tbs ghee, melted

1 egg

¼ cup raw honey

1 tsp avocado oil

Muffin tin

Step 1

Preheat oven to 400 degrees and grease muffin tins with avocado oil.

Step 2

In one dish, mix cassava flour with baking soda and sea salt.

Step 3

In a separate dish, mix honey with apple cider vinegar, ghee, and egg. Then, combine dry and wet ingredients until smooth.

Step 4

Pour mixture into muffin tins, bake for 7-10 minutes. Check to make sure they are cooked through. If needed, bake for additional time.