Archive

Course: Breakfast

Strawberry Walnut Date Smoothie

Description

This smoothie gets its nutty flavor from California walnuts and is sweetened with fresh strawberries and dates.

ingredients

  • 1 1/2 cups hulled, quartered strawberries
  • 1/2 cup California Walnuts
  • 1/2 cup plain Greek yogurt (or 1 5.3-oz. cup)
  • 1/2 cup walnut milk (may substitute dairy milk)
  • 3 pitted dates, coarsely chopped
  • Chopped California Walnuts (optional garnish)

Instructions

  1. Place all ingredients in a small blender or food processor and process until smooth.
  2. Garnish with additional walnuts, if desired.

Whole Wheat Pecan Banana Muffins

Description

A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.

INGREDIENTS

  • ¾ c. whole wheat flour
  • ½ c. old fashioned oats
  • 2 tbsp. ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg
  • 3 tbsp. maple syrup
  • 2 ½ tbsp. MCT oil or melted coconut oil
  • ¼ tsp. vanilla extract
  • 1 small very-ripe banana, mashed
  • ½ c. light coconut milk (or regular milk)
  • 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
  2. Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
  3. In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
  4. Gradually pour egg mixture into the flour mixture and stir until batter is combined.
  5. Fold in pecans.
  6. Divide the batter into six muffin cups and bake for 15 – 18 minutes.
  7. Allow to cool and enjoy.

Chocolate Hazelnut Coconut Butter

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 8 ounces dark chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon cocoa powder
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350°F.
  2. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely.
  3. In a double boiler or a heatproof bowl set over a saucepan of simmering water, gently melt dark and milk chocolate, stirring frequently, until smooth. Take pan off heat and set aside.
  4. In a food processor process hazelnuts until ground into a paste. Add oil, cocoa powder, vanilla, and salt and process until very smooth. Add melted chocolate and process until combined, scraping down sides of bowl as needed.
  5. Store in an airtight container at room temperature for up to 3 weeks.

Pecan Protein Pancakes

Description

A power packed breakfast that’s made in just 15 minutes. Combine pecan pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes that are made even more nutritious with pecan halves on top.

Ingredients

  • 1 medium banana
  • 2 large eggs
  • 2/3 cup rolled oats
  • 1/4 teaspoon cinnamon
  • 2 scoops protein powder
  • 1/4 cup pecan pieces
  • 1/4 cup pecan halves
  • 1/4 cup maple syrup (optional)

Instructions

  1. Add banana, eggs, rolled oats, cinnamon, and protein powder to a blender. Blend on medium speed until mixture is well blended.
  2. Heat a large non-stick skillet over medium high heat. Pour 1/4 cup of batter into heated pan for each pancake. Sprinkle each pancake with about 1 tablespoon pecan pieces. When edges of pancake begin to look dry, after about 30 to 45 seconds, flip and cook on second side for about 15 seconds or until pancakes are cooked through.
  3. Repeat with remaining batter. Top pancakes with pecan halves and drizzle with maple syrup if desired. Serves 2 to 3.