Pumpkin Pie Oatmeal

Pumpkin pie oatmeal is a quick and simple breakfast option for this fall season! Oatmeal is a wonderful whole grain that helps in lowering cholesterol while providing an excellent amount of fiber. The pumpkin puree adds antioxidants including beta carotene that help boost immunity as we head into the cooler seasons. Flax seeds, walnuts, and pecans are all a great source of omega-3 fatty acids and contain high quality protein that will keep you full until lunch time! Rather than using refined sugar, maple syrup is a great alternative that adds both minerals and antioxidants to this meal. Sprinkle in some cinnamon to spice up this flavorful recipe and enjoy!

Ingredients:

Serves 1

• 1/3 cup rolled oats

• 1 cup almond milk, unsweetened

• 1/3 cup pumpkin puree, canned

• 1 tsp flax seeds, ground

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 tbsp maple syrup

• 1 tbsp walnuts or pecans, chopped

Instructions:

1) In a medium size pot, heat oats and almond milk until almost boiling.

2) Stir in pumpkin, flax seeds, and vanilla.

3) Cook for about 5-7 minutes, until desired consistency is reached.

4) Serve in bowl and top with cinnamon, maple syrup, and walnuts/pecans. Enjoy!

Breakfast Avocado and Egg

When it comes to a healthy breakfast, eggs and avocado are the perfect match! This recipe is easy to prepare and packed with heart-healthy monounsaturated fats. The avocado provides a number of vitamins, nutrients, and antioxidants, while the eggs contain selenium, vitamin D, B12, B6, and minerals such as iron, zinc, and copper. The addition of salt, pepper, and other spices complete this savory breakfast. My breakfast avocado and egg recipe will leave you feeling full and satisfied until lunch comes around. So steer clear of those sugary cereals and pre-packaged breakfast meals by trying this healthy and satisfying recipe!

Ingredients:

Serves 2

• 1 large avocado, cut in half with seed removed

• 2 large eggs

• 1 dash of sea salt & pepper

 Directions:

1) Preheat oven to 425F.

2) Cover small baking tray with parchment paper and place avocado halves with the hole side up. You may want to scoop a bit of the avocado to make the hole big enough to fit the egg into.

3) Crack and gently pour one egg into each hole where the seed was.

4) Place in oven and bake for 15-20 minutes until egg whites have set. Sprinkle with salt and pepper. Enjoy!

Tropical Granola Cereal

Making breakfast in the mornings can be a hassle, especially on busy days. Having a healthy breakfast prepped makes mornings run smoother and also helps you feel more relaxed. Granola is a delicious breakfast or snack and is easy to prepare!

This tropical granola uses the natural sweetness of fruit instead of processed sugars like many granolas, and it gives you a boost of protein and fiber to keep you full all morning! It also provides healthy fats that are important for cell growth and provide energy to start your day. I love granola because it allows some freedom in what you add, different nuts or fruits work well depending on what you prefer. It is also very versatile, you can eat it as cereal, just by itself, in smoothie bowls, or however you wish to enjoy it! It is a light and easy snack or meal that is filling and nutritious. As another plus to this recipe, your entire house smells delicious while it is baking!

Ingredients:

• 6 medjool dates, pitted and chopped

• 1 cup cubed pineapple

• 2.5 cups raw almonds (can be whole, chopped, or slivered)

• 3 cups unsweetened coconut flakes

• 1 cup macadamia nuts (chopped)

• 1 cup raw sunflower seeds

• 2 tablespoons 100% orange juice (not from concentrate)

• 1 tablespoon vanilla extract

• 1.5 teaspoon cinnamon

• ½ cup coconut oil, melted

Instructions

1) Preheat the oven to 250 degrees F and prepare two baking sheets with parchment paper.

2) In a large bowl combine macadamia nuts, almonds, sunflower seeds, coconut flakes, and mix well.

3) In a food processor, combine cubed pineapple, orange juice, vanilla extract, and dates. Add cinnamon to taste. Blend until the ingredients are liquified. Add melted coconut oil to food processor ingredients and blend until smooth.

4) Pour food processor contents into the large bowl with nuts and seeds and mix well.

5) Evenly lay mixture on two baking sheets, bake in the oven for 2 hours. Toss granola every 20 minutes, watching to make sure the granola doesn’t burn. Once baked, remove baking trays from oven and allow granola to cool before serving. Enjoy!

Banana Nut Chia Pudding

Banana nut chia pudding is a delectable treat that can be eaten for breakfast, snack time, and even as a dessert! Chia seeds are the spotlight ingredient here, which are minuscule seeds that were used by our early ancestors as a source of dietary fiber and omega-3 (anti-inflammatory) fats. What most individuals do not realize is that the omega-3 fats can only be absorbed by the human gut if the chia seeds are finely ground. This is due to the fact that the chia seed is just too tiny for the human gut to break open.

Looking at the picture of this recipe, you may be wondering why Miss Alexa is using whole chia seeds and not ground. In order to obtain that perfect pudding texture, chia seeds are best used whole. When whole chia seeds are allowed to soak in a liquid, they form a gelatinous substance similar to pudding. Therefore, the chia seeds in this recipe are a great source of fiber, but to get a boost of omega-3 fats as well as additional protein, Miss Alexa has added in chopped walnuts. This pudding recipe is layered with chopped banana for healthy carbohydrates and maple syrup for that extra hint of sweetness. The presentation of this recipe is so eye catching and a delight to eat!

Ingredients:

Serves 2

• 1 cup almond milk (unsweetened)

• ¼ cup chia seeds

• 1 medium banana, sliced

• 1 tbsp maple syrup

• 2 tbsp walnuts, chopped

Instructions

1) Mix chia and almond milk in a bowl.

2) Place in refrigerator and allow 5-10 minutes (or longer) for mixture to thicken into a pudding-like consistency.

3) Place chopped banana and walnuts in bottom of two serving glasses. Evenly divide chia pudding between both glasses.

4) Drizzle with maple syrup and top with walnuts and more chopped banana. Enjoy!