In The Beginning, There Was Breakfast

Here’s what started my day and fueled me for the long drive home yesterday morning.  I had some coconut flavored almond yogurt mixed with banana slices, my home made sunbutter crunch and some hemp seeds.  The combination was delightful and gave me the energy and focus to power through my day so I could finally be home.  My determination was relentless. I succeeded.

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I woke up in my own bed this morning to cat paws tapping my eye lids urging me to get up. Mind you, it was only 4:30am, but it was the sweetest and happiest wake up I could have had.  I have a day filled with things to do and take care of so here’s what will get me going today.

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There is a combination of veggies (about 3 cups total) including two types of baby kale, arugula, baby spinach, red cabbage, red onion slices, carrot shreds and sliced zucchini, all sauteed in a tablespoon of coconut oil.  I rarely eats eggs, but I decided today will be an egg day and scrambled an organic free range brown egg into the sauteed greens.  I sprinkled some basil, fresh ground pepper, a little garlic and sea salt then tossed about 1/8 cup of hemp seeds over the whole mix and gave it a stir.  I swear those little hemp seeds give me power!

It is so good to be home and it is great to have fresh, home cooked food.  Fuel up with breakfast every morning and try adding some hemp seeds to whatever you eat.  In addition to the delicious nutty flavor it provides, you’ll be giving your heart a healthy dose of omega fatty acids, boosting your immune system and reducing overall fatigue.  Who doesn’t need that?!  So, get to sprinkling! Remember, breakfast is the most important meal to re-fuel you after your night of sleep and give you the pep you need to get your day going right.

I am providing the recipe for my sunbutter crunch; one of my favorite road trip foods.  I replaced the honey with brown rice syrup.

Gluten Free Sunbutter Crunch Granola Recipe

Ingredients

¼ cup creamy sunbutter (or any nut butter)
¼ cup honey
2 teaspoons pure vanilla extract
2 cups certified gluten free rolled oats
½ teaspoon kosher salt

Directions

Preheat oven to 325 degrees. Spray a cookie sheet with gluten-free non-stick cooking spray.

Combine the Sunbutter and honey in a large, microwave-safe bowl. Microwave for 30 seconds or until the Sunbutter has melted. Stir in the vanilla, oats and salt. Make sure all the oats are coated with the Sunbutter mixture. Spread the mixture in an even layer on the prepared cookies sheet and bake for 20 minutes, stirring once or twice while baking. Let cool. Mixture will become crunchy as it cools.

Servings:

A gluten free recipe that makes 8 – ¼ cup servings.

(adapted from this original recipe: http://simplygluten-free.com/blog/2013/01/gluten-free-sunbutter-crunch-granola-recipe.html)

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2 thoughts on “In The Beginning, There Was Breakfast

  1. Cathy, I made the granola on Sunday and served it to the yoga group that met on my back lawn yesterday. I served it with Odwalla orange juice, Greek yogurt, and fresh black cherries from the tree in my pasture. Everyone loved it.. It was easy to make because I had all of the ingredients in my GF pantry. Keep those awesome recipes coming.

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    • Thanks for that story, Kay! I love it! That all sounds delicious! I want some cherries from your tree! How lucky are you!
      I have a few more recipes that I am planning to share soon! Stay tuned!

      Like

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