A Gluten Free Breakfast with a Fusion of Flavors

When the weather is in the summer is at its peak, I prefer a cool breakfast! I prefer to keep it simple on a hot day. I tend to turn to Greek Yogurt as my breakfast "blank canvas" and I create my masterpiece from there. I purchase PLAIN LOWFAT Greek Yogurt so I can customize the flavor profile and control the sugar that I have each day.

I do not stop using the oven or stove on hot days. If I need to do any baking, I do it after breakfast when the house is still cool! I love to cook and do not let the outside temperature stop me from eating healthy, real food!

I follow a simple formula to create my breakfast, then I add variety based on the format:

1 cup FRUIT + 1 cup GREEK YOGURT + 1 TBSP FLAVOR (or honey) + 1/2 cup SEEDS/NUTS/GRANOLA

I have found that the riper the fruit, the sweeter it is. If I wish my breakfast to be a bit sweeter one day than another, I dice my fruit and warm it in the microwave for 30 seconds.

My favorite flavor to add is cinnamon as it helps reduce blood sugar and diabetes runs in my family. I also enjoy adding ORGANIFI RED JUICE to my yogurt along with red berries for an antioxidant boost!

HandfullsSnacks Fusions are a great addition to yogurt for breakfast. Pictured here is DENALI MOUNTAIN MIX on top of Greek Yogurt and Peaches! I did not add flavor to my yogurt as the Denali Mix provided the flavor (and texture) boost!

NOTE: This could be made into a dessert by adding some honey and/or a few gluten free chocolate chips to the add-in mixture. 

Pumpkin Date Bread

I believe in experimenting with recipes to continually evolve them and create endless varieties!

This recipe started with my gluten free, eggless, vegan banana bread recipe posted on Valentine's Day 2018 and was modified as follows:



Modified for Pumpkin Date Bread:

2 cups Pamela's Baking and Pancake Mix
1 Cup Gluten Free Oats
2 FLAX EGGS
2 TBSP Pumpkin Pie Spice
1 1/4 cup pumpkin
1/2 cup dates diced into uniform pieces
1 cup low fat Greek Yogurt (I used OKIOS)
Replacing the coconut butter with Greek Yogurt adds moisture, but does not allow the bread to be titled VEGAN. I have wanted to make this substitution for a while to see how it changes the bread's texture and I am glad I did it. The bread is very moist and full bodied.

Yes, I will make bread using the Greek Yogurt again, but I will continue to make gluten free and vegan options to satisfy my entire household's needs!

Instructions:

1. Preheat the oven to 350 and spray a loaf pan with olive oil or coconut oil
2. Prepare the flax eggs in your mixing bowl
3. Once the flax eggs set, add the wet ingredients and combine
4. Add the dry ingredients  one at a time and mix
5. Bake for 30 minutes and use a knife to check to see if done; if not, continue to check every 15 minutes until done. 

Serving Suggestions:

• Serve warm or room temperature. 
• Enjoy with fresh fruit or Greek Yogurt as a breakfast. 
• Top with a nut or seed butter for added protein post workout

 

Protein Packed, Antionidant Rich, Superfood Filled Breakfast

Add one scoop of Organifi Red Juice to one cup of Greek Yogurt for a Protein Packed, Antionidant Rich, Superfood Filled Breakfast. Add fresh fruit, seeds, dried fruit, or nuts for additional flavor and texture.  Use plain or vanilla flavor...control your sugar intake through the day.

NOTE: For those who are vegan, cashew yogurt alternatives work well with this also!