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breakfast

Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

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I love coloring food in natural ways. It is one of my favorite things to do. I mean who doesn’t love green grinch muffins, or blue under the sea pudding, or pink waffles at Valentine’s day?!

 

 

Sadly, these waffles are harder to keep pink than I realized. I tried this recipe about 4 times. The waffles came out amazing, but the color is dulled in the cooking process.

That said, they are still pink-ish inside, and SUPER TASTY! Especially paired with the sweetest tart chia strawberry sauce I’ve ever had.

These waffles are LOADED with flavor and nutrients. Containing beet powder, and strawberries for loads of antioxidants, as well as collagen peptides, chia seeds, eggs and almond flour making them protein-rich. You won’t be hungry after these, that is for sure.

They are also super easy to whip up in a hurry and makes enough for 8 waffles. I like to make a batch every week or two and freeze them for Addie’s breakfasts! I pop them in our convection oven for a few minutes and they are as good as fresh.

 

Print Recipe

Paleo Beet and Strawberry Waffles with Chia Strawberry Sauce

These pink waffles are just the right treat for your valentines day breakfast in bed. And bonus points because they're healthy!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Snack
Keyword: Beets, Breakfast, Dairyfree, Gluten Free, Paleo, Valentines, Vegan, Waffles

Equipment

  • Waffle Maker

Ingredients

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Starch
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Scoops Vanilla Collagen Peptides
  • 2 Tbsp Beet Powder Love Beets brand
  • 3 Tbsp Chia Seeds
  • 1/2 Tsp Cinnamon optional
  • 3 Large Eggs
  • 1/4 Cup Full Fat Coconut milk
  • 1/2 Cup Strawberry Puree See directions
  • 1 Tbsp Raw Honey

Strawberry Sauce

  • 12 oz Frozen Strawberries
  • Juice of half a Lemon
  • 1 Tsp Raw Honey
  • 1 Tbsp Chia Seeds

Instructions

  • Start by heating your waffle iron to medium heat
  • Next, mix all of your dry ingredients together
  • Now, rinse your frozen strawberries with warm water to soften them. I use a 12 oz bag from Aldi, and just fill it with warm water to thaw them
  • Add all your strawberries to a high-speed blender or food processor and blend until smooth
  • Add 1/2 cup of your pureed strawberry to your dry ingredients, along with your eggs, milk and raw honey
  • Mix well, and spoon your batter onto the heated iron to allow the waffles bake
  • While your waffles are baking, add the lemon juice, honey, and chia seeds to the remaining strawberry puree and pulse to mix
  • Top your warm waffles with the strawberry sauce and enjoy!

Notes

My iron has a self-timer and beeps when they are done, if yours does not, it shouldn't take longer than 6-10 minute
Fall Spiced Paleo Granola – Gluten free, grain free, refined sugar free

Fall Spiced Paleo Granola – Gluten free, grain free, refined sugar free

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I love granola. Like I REALLY love it. There’s something about the crunch and sweetness…and oh a good granola is just oh so delicious to me. I think it’s because I secretly have this intense love of cereal with milk. Basic I know. I just love it. But as my diet has changed, my milk of choice has changed, and so has my cereal. I now prefer to make my own granola so I can control exactly what goes into it.

This granola is LOADED with nuts and seeds and packed full of protein and healthy fats to keep you fuller for longer. As we studied the ketogenic diet to understand if it could help our daughters epilepsy, we discovered that while it is nearly impossible to overeat carbs, which mess with your insulin and blood sugar, causing weight gain or retention, brain fog, overall sluggishness, your body has built-in signals to stop you from eating too much protein or fat. Think of it like this….you go to the movies and buy a large bucket of popcorn. You down the whole thing without thinking twice. But if that same bucket was filled with cheese, just cheese, you wouldn’t be able to! And if you did, you would be one sick individual. So the moral of the story is, fill up on protein and healthy fats rather than empty carbs.

And lucky for you, this granola while it does have some carbs, has way more fat and protein. It also has just the right consistency to create these most beautiful granola clusters. I don’t know about you, but I really dislike crumbly granola. It needs to be easy to pick up and snack on.

I hope you enjoy making this as much as I do! It’s so simple, even the tiniest of bakers can help.

Print Recipe

Fall Spiced Paleo Granola - Grain free, Refined Sugar free, Gluten Free

This fall spied paleo granola is the perfect on the go snack, topping for yogurt, or eaten like cereal with some coconut milk.
Prep Time5 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Dairyfree, fall, glutenfree, grainfree, granola, Healthy, Paleo, sheetpan, snacks
Servings: 8
Calories: 455kcal

Ingredients

  • 1 cup almonds roughly chopped
  • 1/4 cup hemp seeds
  • 3 tbsp chia seeds
  • 3 tbsp ground flax seeds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tbsp sesame seeds
  • 1/2 cup raisins
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil melted
  • 1/4 cup raw honey
  • 3/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cardamom

Instructions

  • Preheat oven to 350
  • Mix all of the dry ingredients together in a large bowl
  • Melt the coconut oil
  • Add wet ingredients to dry and mix well to endure everything is covered
  • Place mix on a parchment-covered baking sheet and bake at 350 for 15-20 minutes.You will want to start checking it around 13 mins to prevent any burning.
  • Remove from oven once it is a nice golden brown color - not burnt- and let sit until it cools entirely. This will help create the nice crunchy clusters. It will still be soft as you bring it out. That's okay! Be patient.
  • Enjoy your fall inspired granola!

Notes

You could totally sub out almonds for pecans, or walnuts, or any of the seeds for something different as well. You cannot however sub or lower the amount of honey more than a smidge and get the same result. The honey is what binds it together and creates these delicious granola clusters I love so much. 

If you try this recipe, and like it, please comment below and tell me about it!!

Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

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I don’t know about you, but I will pick sweet breakfast foods over savory nearly any day of the week. Especially while breastfeeding. ESPECIALLY when it’s chilly outside.

When we went paleo, the thing I missed most was oatmeal(and let’s be real…donuts and bagels and all thing carbs). Traditional oatmeal, whether gluten-free or not, always messed up my tummy and left me feeling horrible. Brain fog, breakouts on my face, fatigue. I knew cutting these grains out of my diet was the best thing for me, but I missed them nonetheless.

I tried different combinations of things to try to recreate the texture and taste, but it just wasn’t right. Until I went keto, and discovered hemp hearts. I talk about them a lot, mainly because I LOVE THEM and they are SO incredibly good for you.

This recipe is packed with protein and healthy fats as well, making them keto-friendly, depending on how many carbs your body can handle. As a breastfeeding mother, I can handle 40-80 grams of carbs a day and not get kicked out of ketosis. But know your body, and what you can handle if you are following a ketogenic diet. For those needing to be in high therapeutic levels of ketosis, this recipe may not be for you.

But beyond all these great nutritional benefits, these fake-out oats have just the right texture. They resemble a steel cut oat a bit more than your traditional cut oat, BUT adding in some shredded coconut helps give that bigger oat texture I was looking for as well. They are a dream.

The nice thing about this recipe is it is SUPER easy. It does take a while for the seeds to soak up the moisture from the coconut milk, so give yourself a bit of time when making them, but you can nearly just dump everything in a pot and stir periodically. Making it a great addition to your back-to-school morning routine!

Print Recipe

Low-Carb Grain-Free Pumpkin Spiced N’Oats

These gluten and grain-free fake out oats are just what you want to eat on a cool fall morning. They are filling, warm, and oohhhhh so tasty. They are also keto-friendly! Enjoy!
Prep Time2 mins
Cook Time15 mins
Resting Time8 mins
Total Time25 mins
Keyword: fall, glutenfree, grainfree, keto, lowcarb, Paleo, pumpkin
Servings: 3
Author: Faithful in the Mundane

Ingredients

  • 1/4 Cup Chia Seeds
  • 1/2 Cup Hulled Hemp Hearts
  • 1/3 Cup Pumpkin Puree
  • 1/4 Cup shredded coconut plus more for topping if desired
  • 1 Can Full Fat Coconut Milk
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1 Scoop Grass-Fed Collagen Peptides, Vanilla Flavored
  • 3 tbsp Coconut Oil
  • 2 tbsp MCT Oil

Instructions

  • First you will want to pour the coconut milk and add the oils into a small saucepan over medium to medium-low heat.
  • Once you see the coconut oil begin to melt, you will then add the rest of the ingredients and mix with a spoon.
  • Continue to stir every 2-3 minutes for the next 15 minutes, so it doesn't stick to the pan.
  • You will see your n'oatmeal begin to thicken. After about 15 minutes, you can turn the heat off or down to low, and let it sit for about 5-10 more minutes. During this time it will continue to thicken into an oatmeal-like consistency.
  • You can top your n'oatmeal with more coconut or hemp seeds, almond butter, granola, raisins or even chocolate chips! Whatever makes your heart and tummy happy! Just be aware that not all toppings are low carb/keto-friendly, and not all toppings are paleo-friendly.

Notes

Feel free to save any leftovers in the fridge! I like to make a double batch at the start and middle of the week, and save the leftovers for easy breakfast the next morning or two. You can reheat on the stove or in a microwave, just add a little extra milk or water as it will get even thicker while stored in the fridge.