From the kitchen of Jesse Haas, CHC
Recipe adapted from Practical Paleo by Diane Sanfilippo (find it in our Amazon store)
 
This grain-free breakfast porridge really hits the spot when I’m craving hot cereal on a cold winter morning. Grain-free diets are hitting the press these days, giving savvy Americans a dietary model that is completely opposite to the USDA’s Food Guide Pyramid my generation grew up with that emphasizes grain, breads and cereals. Instead of reaching for high-carb, low-nutrition oatmeal, give this veggie-based dish a try!

Directions:
1. Combine all ingredients in a small saucepan. Heat over a low flame to a desired temperature.

From the Kitchen of: Karen Townsend
 
I am a huge fan of young coconuts and someday will live in a place where I can get them straight from the tree. The first time I made this smoothie I became obsessed with it and made it every day for weeks. It is refreshingly hydrating in the summer and a great way to bulk up on your greens. I adapted this recipe from a version of Kris Carr's.

Download a printable version of this recipe here

Delicious Green Smoothie
Serves 4

Ingredients:

• 1 young coconut (flesh and water)
• 1 avocado
• Handfuls of spinach and/or Romaine lettuce (as much as you can pack into the blender)
• Big handful of sprouts (I like alfalfa)
• 1 cucumber
• Pinch of cinnamon
• Whichever greens you like in addition to these
• Tiny splash of maple syrup to taste if you like a little extra sweet

 
Directions:

1. Open young coconut and pour the water into a jar. Scrape the flesh out and place in blender. If you have never opened a coconut here are some helpful instructions. You can also find videos if that's your preferred learning method.
2. Place avocado, greens, cucumber and  sprouts into the blender with the coconut and pour the coconut water in as the liquid to blend your smoothie.
3. Blend until everything is smooth and creamy. Add a pinch of cinnamon and a splash of maple if you like and blend some more. Pour into glasses and serve!
   

From the kitchen of Monica Mack

When a large basket of rhubarb arrived in my CSA share, I went looking for new rhubarb recipes to try. This strawberry rhubarb chia pudding turned out really well and I would definitely make it again! Try it out like this or make your own version with other fresh fruits you may have in abundance this summer. Chia pudding makes a great grab-and-go breakfast or snack that is full of fiber!

Printable PDF

Ingredients:

• 2 cups rhubarb stalks (1/3 inch slices)
• 2 cups quartered strawberries
• ¼ cup water
• 2 Tbsp maple syrup
• 1½ cup almond milk
• ¼ cup chia seeds
• ¼ cup shredded unsweetened coconut flakes
• 1 tsp vanilla

Directions:

1. In a medium saucepan, add the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally for about 2 minutes.
2. As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
3. To make the chia pudding, place milk, chia, coconut, and vanilla in a bowl. Stir well and place in the fridge to set at least 1 hour to overnight.
4. To serve, spoon half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.

From the kitchen of Dr. Pharis
Recipe adapted from: Oh She Glows (ohsheglows.com), Angela Liddon

I spend a lot of time educating my patients on the importance of a hearty, protein-rich breakfast. But I too often hear there isn’t enough time in the morning to prepare a breakfast fitting those requirements. My response to this - weekly meal prep!! Not only is this recipe quick to make, but can be done in advance to have on hand for the days to come. Feel free to add in or substitute your favorite ingredients to make new baked oatmeal creations. In addition to this carrot cake recipe, a favorite of mine is blueberry banana!

Click here for a printable PDF

Ingredients:

• 2 1/2 cup GF rolled oats
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1 1/2 cups packed shredded carrots
• 2 1/2 cups unsweetened almond milk (or other non-dairy milk)
• 1/3 cup pure maple syrup
• 2 tsp pure vanilla extract
• 1 large egg
• 1 1/2 tsp freshly grated ginger root
• 1/4 cup raisins
• 1/2 cup chopped walnuts
• (Optional: vegan protein powder for additional boost of protein)

Directions

1. Preheat oven to 375 degrees and lightly grease a 2.5 qt. casserole dish (8” by 11” dish).
2. Mix together rolled oats, cinnamon, baking powder, and salt in a large bowl.
3. In a separate bowl, mix together wet ingredients: shredded carrot, almond milk, egg, maple syrup, vanilla, and fresh ginger.
4. Add wet mixture to dry mixture and stir until combined.
5. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon so the oats sink into the milk. Sprinkle on top the walnuts and raisins and press down lightly again.
6. Bake, uncovered, for 30-37 minutes until lightly golden along edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.