Millet Pudding

This is a delicious breakfast alternative that is healthy and nutritious. For those who like a sweet and savory taste in the mornings, this is just the thing for you. It can be done overnight and kept in the refrigerator for up to 3 days ( it won’t last that long, guaranteed) It can also be eaten as a sweet treat anytime. The good thing is it’s all natural and gluten free! You may over eat though!!

Ingredients

1 cup millet
3 cups water
1/2 teaspoon salt
1/2 cup unsweetened coconut flakes
1/2 cup raisins
3/4 cup (raw) mixed nuts ( cashew, pecans, walnuts etc)
2 cups almond milk ( or any non-dairy milk)
1 teaspoon vanilla
cinnamon and nutmeg to taste
6 pitted dates

Method

Cook the millet in the salt and water until well cooked and soft ( 3 minutes pressured in the instapot and allow to sit 20 -30 minutes)
Blend all the other ingredients until creamy, (cream)
Place millet in a greased baking dish ( preferable glass)
pour cream on top and spread evenly.
Bake at 350 degrees F for 30 minutes.
Cool and enjoy with fresh fruits

Tips:

Millet (or other grains) should be very soft or mushy
You can opt to add the raisins and coconut flakes to the millet instead of blending
You can also add nuts on top for a crunchy taste ( this will increase the fat and protein)
You can use other whole grains like oat groats, buckwheat etc.
This give about 12 grams of protein per serving.
If you don’t have a glass baking dish, use parchment paper to line the tin

Breakfast Loaf

Ingredients:

1 level tablespoon onion powder
1 box Just Egg
1 level teaspoon garlic powder
cayenne pepper powder to taste (optional)
1/2 teaspoon black salt ( or Himalayan Pink salt)
1/2 medium onion chopped
2 cloves garlic diced
3 different color sweet pepper chopped
handful spinach
1 head broccoli (or more)
oil to saute vegetables

Method

Whip in powdered seasonings into just egg
saute vegetables until any liquid is dried out
put sauted vegetables in a greased baking dish
pour just egg mix over vegetables
Bake at 350 degrees F until liquid is dried out and golden on top.
allow to cool about 5 minutes
Serve with other foods as you would with regular eggs.

Tips

Too much spinach can add too much liquid to the sauted vegetables
You can cut the salt
You can add shredded carrots to add color and nutrients.
Adding dulse flakes will give a fishy flavor
This gives more protein than regular eggs.

My Wake-up Cleansing Drink

Use organic as much as is possible

Ingredients:

juice of 1/2 lemon

1 teaspoon Tumeric

1/8-1/4 teaspoon cayenne pepper (or black pepper)

1/8 – 1/4 teaspoon sea salt (NEVER use table salt)

1 and 1/2 cups warm water

1 tablespoon honey or maple syrup (optional)

Drink this first thing in the mornings. It lowers blood pressure and helps with controlling inflammation, which is the major cause of disease. I challenge you to try it for 30 days and notice the difference! If you are diabetic, I would suggest leaving out the maple syrup or honey. I drink mine without the sweetener.

Drinking water or this cleansing drink first thing in the mornings has many health benefits. Check this website to read more about the benefits. http://www.healthyfoodhouse.com/see-happens-drink-water-empty-stomach/

Breakfast is the most important part of my day! During the week, when I need to go to work early, I will usually have a fruit bowl, cereal, and toast. On weekends, when I have more time, I will usually become creative and make elaborate breakfasts. Some of these, I have found on the internet or in books and I added my slant to them, some are my complete creations. Enjoy!

Fruity French Crepes

Ingredients for Crepes

2 cups water
1/4 cup raw cashew
1/2 cup quick oats
2 tablespoon honey
1/2 tspn salt ( or amt to taste)
1/4 cup wheat germ
1/4 cup ground flax seed

Method

Blend all ingredients to a smooth texture ( should be able to pour)
heat a small nonstick skillet on medium flame
pour enough mixture to cover the bottom of the pan ( not too thick) and allow to cook through for about a minute or more depending on the thickness of the skillet
turn with a spatula and allow the other side to cook for about 1/2 minute
remove from the skillet and stack on a plate, and cover with a paper towel while you make the whole batch.
Place 3 crepes on a breakfast plate, cover with peanut butter
add pieces of fresh cut strawberries, blueberries, blackberries, raspberries, banana
add pieces of toasted pecans on top
sprinkle some bee pollen (about 1 tablespoon)
drizzle on some molasses, honey, or maple syrup
Enjoy!

This batch can make 1 dozen crepes, depending on the size of your skillet. The rest can be placed in a ziplock bag and stay in the refrigerator for up to 1 week depending on the temperature of the refrigerator or placed in the freezer for months. I make a batch on the weekend and warm the crepes in an air fryer for breakfast during the week. This is quite filling so there is no need for anything else except a cup of tea, coffee (black), or juice. This provides all the nutrients in 1 meal.