The most frequent question I get is, “what can I make in the morning that is fast and healthy?” So here we have it:
3 Breakfast Recipes:
Prep on Sunday + Grab n Go during the week!
Chia Hemp Porridge I make this EVERY morning! I even take it camping and on every flight. I’ve never shared this recipe for the fear people will think I am a weirdo hippie…I mean, hemp protein powder in porridge is a bit strange. It is delicious, satisfying, satiating, healthy and I guaranty you’ll love it. And best of all, it can be prepared in jars or sandwich baggies weeks in advance. Ingredients: 1/4 cup Hemp Protein powder (super high in fiber too). 2 T chia seeds. 2 T oats. 1 t coconut oil. vanilla and cinnamon to taste. Add boiling water to the jar and let sit or cook on the stovetop on low until nice and gooey.
For the paleo people and meat eaters…
Fill non stick muffin tins with veggies like:
kale. spinach. zucchini. sun dried tomatoes. feta. bell peppers. artichokes.
whisk eggs and poor over.
Bake at 350 for 20 minutes.
Keeps 5 days in the fridge
Enjoy at room temp or warm.
Medjool Dates, Almond Butter & Chia Seeds
My second favorite breakfast. This is perfect early in the morning when you are not quite ready for a meal but you’re needing a little bit of energy to get you going. I find this to be the perfect combination of carbs, sugar, fat and protein before a morning workout when I know I wont be having breakfast until around 10am. Note: 2 have about 200 calories.
Just back from a wonderful week of Bed & Breakfasts with Ben on the coast of Mendocino County. Oh man, we could get used to that! A light knock at 9am, followed by the secret bookcase-door creaking open and in comes our 3 course farm-to-room breakfast! (We stayed at Glendeven in Mendocino).
What better way to transition into the week back than enjoying a “healthier” version of the most important meal of the day with a few of mi favorite ladies (been watching too much Downton Abbey). Sarah hosted, Molly and I puttered around the kitchen and Melanie popped in with Andrew and their precious Zoe for a surprise visit.
Sarah served with warm organic syrup, strawberries and fresh orange juice HERE
I’ve been wanting to find and perfect a healthy and fast pancake recipe. Seeing as I am a gluten free chef and not big on breakfast (I know it’s bad, but a pot of coffee, fruit and a spoon full of almond butter is all I want until 12) I have not taken the time (nor am I interested in) making pancakes. That is until now. This are great and the dry ingredients can be combined ahead of time and kept portioned in your fridge/freezer.
I combined a few recipes and here we go. (ps if you are looking for a present to get me look no further than here)
1 cup milk (I used a combination of almond and coconut because I had 1/2 cup of coconut milk that needed to be used), 1 cup water, 2 eggs, vanilla and 1/4 cup oil (I use almond or walnut), 1/4 cup honey
1/2 cup almond flour, 1/2 cup sweet rice flour, 1/2 cup rolled oats, 1/2 cup sorghum flour, 1/4 cup tapioca starch, 1 t baking powder, 1/2 t salt, 3/4 t xantham gum,
Again, today’s tip was inspired by the turn of events in my day.
Like many of you, I pack my day with meetings, appointments, lunches with friends, gym classes, laundry (mine’s in the mat down the street now!) work emails, etc. and often don’t have time to pack a healthy lunch or plan a healthy meal for when I get home. Tip #1 Healthy Eating is Easy and Cheap!
Today’s menu is super simple and fast!
Breakfast was thrown in a jar in 1 minute and taken out the door.
Lunch was picked up at Walgreens, if you can believe it or not.
Dinner was salmon, grain and veggies all baked in the same dish.
Granola in a Jar
Time: 60 seconds Cost: > $1
I recommend making homemade granola because store bought can be packed with fat and sugar
This batch I made with cinnamon and raisins and flax seed so it tastes like oatmeal raisin cookies.
Ok, the pros and cons of not having a television: Pors: Obvious Cons: will it rain or shine?
I woke up this morning to the smell of wet pavement. Yes, I do love this smell, it brings me back to childhood for some reason, but, come on, it’s April!
My plan was to head to my favorite neighborhood cafe, Crave, order a Cafe Au Lait and work on my computer for an hour or so… But, I think I’ll stay in this morning…
Ingredients to make a perfect Comfy Cozy Morning: A warn bowl of gooe and coffee covered in foam!
Warm bowl of gooe Yields 2 serving Ingredients: 1/3 cup Quinoa 1/3 cup Oats 1 1/5 cups Almond Milk (or what ever you have) cinnamon stick 1 t vanilla extract 1 T ground flax seeds (optional) 2 T Pecans (or any nuts yo have on hand) toasted and chopped drizzle of honey
Combine the first 6 ingredients in a sauce pan Bring to a boil Reduce heat to a simmer and cover Cook until water is absorbed and quinoa is cooked, about 15 minutes Divide evenly in 2 bowls Top with extra milk, honey and nuts
There is nothing more blissful than warm foam touching my lips!
I recently discovered how to make FOAM at home and have been walking on sunshine since!
Heat your milk in a small sauce pan Pour into a french press Pump vigorously voila!
This was only about 1/4 of the way full, the rest you see here is the magical foam
Almond Butter: protein, magnesium, potassium (important electrolyte), healthy fats and gives you long lasting energy and actually reduces your GI (just read this on almonds!)
Chocolate and Espresso: Fast energy
Brown Rice Syrup: natural sweetener that does not spike your blood sugar levels the way white sugar does. It’s a complex sugar that dissolves easily in the bloodstream plus it’s a complex carb, meaning it will take your body longer to digest- all reason why it’s a better sweetener than white sugar.
Here it is, and super easy:
1/2 cup Brown Rice Syrup
1 stick of Vegan Butter (the only not-so-good ingredient)
2 cups cooked quinoa
2 cups rolled oats
1/4 cup ground flaxseed
2 T vanilla
1/2 cup chocolate chips
1/2 cup almond butter (peanut butter is fine too)
1 T ground espresso
Preheat oven to 350
cream the butter and brown rice syrup
stir in the vanilla then the cooked quinoa, oats and flax
Bake in a greased 9×13 pan for 20 minutes
Meanwhile, in a double broiler melt the chocolate and peanut butter
Stir in the espresso (optional)
Spread over your oats.
Let cool completely before cutting (I even keep mine in the refrigerator)
I finally had enough of the giant zucchini sitting on my counter for a week and felt it was time to take action.
The one problem, I love zucchini too much to decide on just one recipe.
Zucchini really is great! You can bake it, fry it, stuff it, add it to pasta or pizza, make it into an appetizer or a dessert bread, so pretty much anything!
The result: an incredibly moist, and healthy, loaf of zucchini bread!
Another bonus, it takes less then 20 minutes to prep.
I have experimented with many Zucchini breads but they usually end up too dry for my liking. I have combined a few ideas and came up with a few on my own in order to create the perfect loaf of Zucchini bread.
I used currents (baby raisins) which added a nice texture and sweet flavor.
You will notice that when baking I usually choose to omit eggs and use apple sauce in stead. This is because egg’s only purpose is to act as a binder in recipes (while adding cholesterol and fat), apple sauce works just as well as eggs and makes recipes come out so much more moist! Also, no apple taste is left behind- don’t worry.
Yields 2 Loaves (one for you and one for a lucky friend)
3/4 cups apple sauce
1 cup vegetable oil
1 1/2 cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons cinamon
pinch of nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
one cup raisins or chocolate chips (optional)
1/2 cup chopped nuts (optional)
For the topping:
Combine a handful of oats, cinnamon and sugar and about 1/4 cup chopped nuts.
Preheat oven to 350 F.
grease and flour the loaf plans.
In a bowl combine the first 5 ingredients.
In another bowl combine the next 6 dry ingredients, and nuts or raisins if using. Add this to the zucchini mixture and stir.
Pour the batter into the prepared pans.
Sprinkle the oat mixture on top of your loaves.
Bake for 50 minutes, or until a tester inserted comes out clean.
By the end of the night it will look something like this:
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First, Thank you so much. Recreating the dinner you taught me was surprisingly very enjoyable and easy for me today (which is a huge testament to you) and secondly, every single bite was consumed and thoroughly enjoyed. Salmon dish was a HUGE hit. We all toasted you. — Lauren Irons, Mother of 3
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