Category: Breakfast

Healthy Breakfast Recipes

Caramel Chia Pudding

- littleadaptsbyjax@gmail.com

I am a HUGE fan of chia seeds, especially for breakfast! They are packed with omega-3s and are super filling. This recipe also includes maca powder, which gives this recipe it’s “caramel” flavor. Maca is a cruciferous plant (think broccoli + kale!) that is found in the Andes. The health benefits include:

  • Increased libido + fertility
  • Boosts energy + endurance
  • Improved learning + memory

It is one of my favorites to add to my smoothies as well. This recipe is easy to make the night before (less than 5 minutes) and all you have to do is top with berries, granola, nuts, coconut, etc. and you’re out the door!

Caramel Chia Pudding
 
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Serves: 1
Ingredients
Instructions
  1. Pour almond milk, chia seeds, maca powder + cinnamon into a bowl.
  2. Whisk until well blended and place in the fridge overnight.
  3. Top with fresh berries, granola, nuts, unsweetened shredded coconut, etc. + head out the door for a delicious breakfast!
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Another great recipe that you’ll love and it’s Reboot approved!

With Health + Happiness Always,

Jax

PS – Looking to start or refine your health journey but don’t know where to start? Sign up for a complimentary health consultation so I can help you get started 🙂

Vanilla Protein Grain-free Granola

- littleadaptsbyjax@gmail.com

I’ve been dying to make a homemade granola and well kids let me tell you – this was my first attempt at this recipe and it came out INCREDIBLE! I had Will Smith taste test it for good measure when he got home. It was so delicious we ended up having it as dessert tonight! This granola is made mostly of nuts and the only sweeteners are coconut oil, maple syrup, cinnamon, maca powder, vanilla extract + vanilla plant based protein powder. It’s crunchy + sweet in all the right ways and the best part… it only takes 20 minutes to make 🙂 Enjoy!

Vanilla Protein Grain-free Granola
 
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Serves: 6-8
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a bowl, add cashews, almond, walnuts, chia seeds, cacao nibs, cinnamon + maca powder to a medium size bowl and mix until all of the nuts are covered with a light powder.
  3. Then add in coconut oil, maple syrup + vanilla extract and mix until all of the nuts are evenly coated with the wet ingredients.
  4. Add in the vanilla protein powder and mix once more until all of the nuts, seeds + cacao nibs are covered and start to clump together.
  5. Place the mixture in the middle of a large baking pan into a big pile so you get clusters that stick together.
  6. Bake for about 10 minutes and then toss lightly. Push all of the granola back into the center of the tray to create clusters.
  7. Bake for another 7 minutes.
  8. Once out of the oven, place back into the original bowl and add in the dark chocolate chips. Mix around so the chocolate starts to melt to create additional clusters with the nuts. Place in the fridge and let cool for at least 20 minutes before enjoying or overnight to have more clusters form.
  9. Keep in the fridge for up to 2 weeks in an air tight container and enjoy!
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This granola is perfect to top off your smoothie bowl, eat with berries + non-dairy milk or have as a snack. One of my best recipes to date – I promise 🙂

With Health + Happiness Always,
Jax

PS – Don’t forget to sign up here for my FREE Webinar tomorrow Tuesday, March 3rd at 2:30 pm EST to learn about my Top 5 “Little Adapts” to Live a Healthier + Happier Life Now!

Cozy Chocolate PB Oatmeal

- littleadaptsbyjax@gmail.com

With the winter upon us, I’ve been really into warming foods in the morning! I’m not sure if it’s the oats or the amount of liquid I’ve been putting in, but my oatmeal has been so creamy. This recipe is a chocolate peanut butter lovers dream packed with lots of healthy ingredients that will keep you full all morning 🙂

Chocolate PB Oatmeal
 
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Serves: 1
Ingredients
Instructions
  1. Bring water to a boil in small pot.
  2. Once the water boils, add in oats, flaxseed, cinnamon + cacao powder. Stir and bring heat down to a simmer.
  3. Continue to stir and simmer for about 5 minutes until almost all of the liquid is absorbed.
  4. Add in the non-dairy milk and stir for another minute or 2. Turn off the heat and continue to let the oats to absorb the liquid, but the texture should be really creamy.
  5. Top with pb, banana, chia seeds + nuts/granola. Enjoy!
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Interested in building a healthy lifestyle with easy, plant based recipes? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with questions!

Chocolate Coconut Chia Nice Cream

- littleadaptsbyjax@gmail.com

As you guys might know, I recently went to Thailand and am now OBSESSED with this coconut milk brand, Aroy-D coconut milk. It is the best coconut milk I have ever tasted as it’s creamy right out of the carton and doesn’t separate like the cans I’ve bought in the US. It is 100% made from coconut milk. It’s also super thick after it’s refrigerated, which is great to pour over granola as “yogurt” or to add to your desserts as “whip cream”. Lastly, I love using coconut milk in my tea lattes and smoothies. Here are the health benefits of coconut milk:

  • Healthy Fat (93% of its calories come from fat) – Important as it is the primary source of energy for the body and maintains body temperature. 
  • Manganese – Essential for nutrient absorption, production of digestive enzymes, bone development and immune system defenses.
  • Copper – Essential for the production of red blood cells, regulation of heart rate + blood pressure, absorption of iron, and activation of the immune system.
  • Magnesium – Essential for muscle contraction + relaxation. You are also depleted of it when you are stressed.
  • Iron – Essential for hemoglobin, which is the substance in your red blood cells that carries oxygen from your lungs to transport it throughout the body.

This is another recipe that was made by surprise. I was attempting to make chia pudding, but instead got this creamy bowl of goodness that was completely solid just like ice cream. The only difference was that I only needed to refrigerate it rather than freeze it. You can totally eat this for breakfast, but have found that 1 scoop with a few toppings is perfect for an after dinner dessert. *Note: You need to use the coconut milk mentioned above and in the recipe to get this consistency. I’ve made coconut milk chia pudding with cans from the US and it is chia pudding, not nice cream!


Chocolate Coconut Chia Nice Cream
 
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Serves: 3-4 servings
Ingredients
Instructions
  1. Pour coconut milk, chia seeds, unsweetened cacao powder, vanilla stevia + cinnamon into a medium bowl (preferably one that comes with a lid) and stir everything together with a whisk until well combined.
  2. Place into the fridge covered overnight or for 6 hours.
  3. Place 1 to 1.5 scoops into a small bowl and top with a drizzle of cold coconut milk or coconut cream from the box, drizzle of almond butter, sprinkle of shredded coconut + cacao nibs. Enjoy!
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It legit tastes like heaven and it’s been on repeat this past week on the Reboot 🙂

With Health + Happiness Always,
Jax

PS – Interested in building a healthy lifestyle with easy, plant based recipes? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with questions!

Vegan + Gluten-Free Pumpkin Scones

- littleadaptsbyjax@gmail.com

I know pumpkin season is almost over, but I recently whipped these up because I didn’t want my pumpkin puree to go bad in the fridge + had to share them since they were so tasty! I also thought this would be a timely post as this could be a great addition to your Thanksgiving brunch menu and doesn’t require much effort to make. I “little adapted” Dr. Axe’s Gluten-Free Pumpkin Bread because it was my go to pumpkin bread recipe until I started to have a funny relationship with eggs. They are starting to make me feel “heavy” after I eat them lately, which means I’m experimenting more without them. This pumpkin bread was a perfect example of where I replaced the 4 eggs in the recipe for 4 flax eggs and the consistency was perfect (if not better!) While it’s already a really healthy recipe, I added/substituted a few other things to suit my taste buds 🙂

Vegan + Gluten-Free Pumpkin Scones
 
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Serves: 12
Ingredients
Instructions
  1. Preheat oven to 325 degrees F and grease cupcake pan with coconut oil spray.
  2. Prep the flax eggs by combining the ground flaxseed + water in a bowl and stirring until well combined. Allow it to sit for 3-5 minutes to thicken.
  3. While the flax eggs are thickening, combine all wet ingredients in a bowl and mix. Then add in flax eggs and mix again.
  4. Add the dry ingredients to the wet ingredients. Stir until well-combined.
  5. Fold in the dark chocolate chips until evenly distributed.
  6. Spoon the mixture into the greased cupcake pan by filling each cupcake mold only halfway. Bake for about 35-45 minutes. Scones are done when toothpick comes out clean.
  7. Allow to cool in the pan for about 10 minutes until moving to a cooling rack. Store in the fridge for up to 2 weeks and feel free to eat them cold, reheat in the microwave and/or serve with a dollop of almond butter. Enjoy!
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Speaking of pumpkin… If you want a delicious + healthy twist on pumpkin pie, then you need to try my Raw Pumpkin Pie Truffles this Thanksgiving!

With Health + Happiness Always,
Jax

PS – Know you will need to recover from your “turkey hangover”?! Stay tuned for my Black Friday Exclusive Offer for a Healthy Holiday Power Hour with me 🙂

Quinoa Flake Oatmeal

- littleadaptsbyjax@gmail.com

Happy First Day of October! With the cooler weather approaching, I wanted to share my latest take on oatmeal. To increase the protein + nutrients and decrease the carbohydrates in one of my favorite breakfast options, I now do 1/2 gluten-free rolled oats and 1/2 quinoa flakes. Quinoa flakes are essentially flattened grains of quinoa and cook much quicker than traditional quinoa. They also get much creamier than your traditional oats, which I really like!

Quinoa Flake Oatmeal
 
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Serves: 1 serving
Ingredients
Base
Toppings
Instructions
  1. Bring water and a sprinkle of himalayan sea salt to a boil.
  2. Add in oats, quinoa flakes, vanilla extract, cinnamon + vanilla collagen and stir in for about a minute.
  3. Bring the heat down to a simmer and cook for about 5 minutes until most of the water is absorbed.
  4. Turn off the heat, add in the 2 tbsp of non-dairy milk + stir to make it extra creamy!
  5. Place into a bowl or wide mouth mason jar and toppings. Enjoy! (Pro tip: Add the almond butter as a layer on the top of oatmeal and then add berries + the rest.)
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I hope this becomes another breakfast recipe that’s on your easy + convenient rotation!

With Health + Happiness Always,
Jax

Don’t forget to sign up for my FREE 3 Day Real Food Detox Guide if you are in need of a quick detox!

The Breakfast Taco

- littleadaptsbyjax@gmail.com

Who loves tacos?! I know I do – I could eat them morning, noon or night. Not only are tacos easy to make, but you can literally use any filling your heart desires/whatever you have left in your fridge. One of my all time favorite recipes is the breakfast taco for those days I want something savory + a little bit heartier than a smoothie! This recipe features eggs, but if you’re a vegan – you can always just load your tacos up with endless veggies.

Before I jump into the recipe, I want to highlight that my favorite brand of tortillas, chips + hot sauce is Siete Foods. They are made with real, whole ingredients, gluten-free, grain-free + vegan. I prefer to use these products over other corn + flour based tortillas because of the higher quality of ingredients and because they taste much better! I have found that the Cassava Flour ones are the most flexible and crack the least when trying to crisp up tacos or taquitos. Note: The best way to eat the Siete tortilla is by crisping up both sides of the tortilla on an open flame on your stove! You definitely don’t want to eat it straight out of the package. See recipe for more details 🙂

The Breakfast Taco
 
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Serves: 1 serving
Ingredients
  • 2 Siete Tortillas
  • 2 eggs
  • 1 tbsp ghee
  • 2 tbsp avocado oil
  • ¼ cup sliced mushrooms
  • ¼ of a diced red onion
  • ¼ cup of drained + rinsed black beans
  • 2 handfuls of shredded kale
  • Salt + Pepper to taste
  • 2 tbsp guacamole or 4 slices of avocado
  • Drizzle of Siete hot sauce
Instructions
  1. Heat pan on medium low with 2 tbsp avocado oil for 2 minutes.
  2. Add in sliced mushrooms to sauteė for 5 to 7 minutes on their own before adding in the onions. Continue sautéeing for another few minutes together and salt + pepper to taste at this point.
  3. Add the shredded kale to the pan and cover the pan in order to cook down the kale. If the pan is getting dry, add in a splash of water to allow the vegetables to cook down further without burning.
  4. Once the kale is cooked down, you can add the black beans and mix the veggies. Keep covered for another few minutes and turn down the heat to low.
  5. While the veggies are cooking, you will need to cook the tortillas. Place 1 tortilla on the burner and turn on the flame to high in order to crisp them up. Once the edges start to catch fire, blow out and flip over. You do not want the to be completely crisp since you'll want to be able to fold them and eat them as tacos. Make sure to do the other tortilla and place them on a plate.
  6. Split the veggies between the tortillas.
  7. Add the ghee to the pan and allow it to melt and then make sure it coats the bottom of the pan. (I have found that ghee is the only thing that does not let my eggs stick to my stainless steel pans!)
  8. Crack the two eggs into a bowl to whisk and then pour into the pan. Allow it to start to cook before beginning to scramble the eggs.
  9. Once the eggs are fluffy + cooked, split between the tortillas. Add guacamole or sliced avocado + drizzle with hot sauce. Eat immediately and enjoy!
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Next time you don’t know what to make but have tortillas, eggs, veggies + avocado on hand – make the breakfast tacos! This is why the tortillas are a staple in my home because they are that simple 🙂

With Health + Happiness,
Jax

Haven’t seen my new FREE 3 Day Real Food Detox? Click here to sign up and get detoxing before Saturday!

Sweet Potato Toast

- littleadaptsbyjax@gmail.com

Do you love toast, but tired of the same old piece of bread? Well you’re in luck because you can now make SWEET POTATO TOAST! It’s lower in carbs, delicious and pretty simple to make. It’s a great way to add some variety + maximize your nutrient intake too. You can use it for:

Sweet Potato Toast
 
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Serves: 1 serving
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Slice the sweet potato long ways into ¼ inch slices.
  3. Take two slices and spray or drizzle coconut oil and pepper on both sides. (Keep additional "slices" and store them in an airtight container in the fridge for up to a week to be used for toast throughout the week.)
  4. Bake for about 30-35 minutes - making sure to flip in between for crispiness. *You can also just throw them in the toaster for a few rounds if you want it to take about 15 minutes instead!
  5. Let the toast cool for about 10 minutes and then serve with avocado mash, berries + almond butter, or whatever your heart desires. Enjoy!
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Tag me at #littleadaptsbyjax if you try it – I love seeing everyone’s creations! Want more tips on how to add variety to your meals? Click here to sign up for your complimentary health consultation today.

With Health + Happiness,
Jax

Overnight Chia Seed + Hemp Heart Super Breakfast

- littleadaptsbyjax@gmail.com

Tired of overnight oats + want to get leaner for the summer? Then try this overnight chia seed + hemp heart super breakfast! Since I’ve had so many clients doing the Keto + Whole30 diets, I figured it made sense to start experimenting with + creating lower carb recipes. I’ve found that hemp hearts (which are a seed from the hemp plant) are a really great substitution for oats in many recipes. They are also packed with protein, fiber + omega-3s. For those of you that don’t know, omega-3s are a fatty acid that is necessary for us to get from our foods as an imbalance in the body of omega-6 fatty acids to omega-3 fatty acids causes inflammation in the body. The standard American diet actually contains many omega-6 fatty acids (aka vegetable oil, processed goods, etc.) which is why we need food abundant in omega-3s. This recipe contains chia seeds, hemp hearts + ground flax seeds which are all super abundant in omega-3s. I actually think I like this recipe better than my original overnight oats but I’ll let you guys decide 🙂 Have the best week, and happy nourishing your body!


Overnight Chia Seed + Hemp Heart Super Breakfast
 
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Serves: 1
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Instructions
  1. Place all ingredients except toppings into a mason jar + stir.
  2. Put in the fridge for at least an hour or overnight.
  3. Add layer of nut butter if using and then throw on sliced berries, cacao nibs + nuts/seeds and you'll be on your way. Enjoy!
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With Health + Happiness Always,

Jax

PS – Want to enjoy Memorial Day weekend without feeling guilty? Click here for my recommendations on the healthiest summer drinks!

Blueberry GF Muffins

- littleadaptsbyjax@gmail.com

One of my favorite things to do in the kitchen is to explore new types of nutritious, gluten-free flours. Quinoa flour has been on the top of my list as it’s packed with protein for a plant based food as well as fiber, manganese + magnesium. These muffins were perfect as pre-workout fuel, breakfast or a snack. They are less sweet and a little more dense than your traditional muffin, which is why I really enjoyed them. However, the combination of honey, blueberries + mini dark chocolate chips give them just enough sweetness to keep your taste buds happy. They are also very easy to make for meal prep and bring on the go!

Blueberry Quinoa Muffins
 
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Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, mix all ingredients together except blueberries, pumpkin seeds, and mini dark chocolate chips. It should be well blended.
  3. Fold blueberries, pumpkin seeds, and chocolate chips into the batter.
  4. Place muffin liners into the pan and then scoop batter into each liner. It should be ¾ full in order to make the full 12 muffins.
  5. Bake for 15 to 20 minutes depending on your oven. You want to brown and crisp the tops of the muffins. (Also check that they are baked all the way through by using a tooth pick to make sure it comes out clean!)
  6. Let cool for 10-15 minutes, and enjoy!
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They’re also delicious with a little bit of almond butter slathered on 🙂

With Health + Happiness Always,
Jax

PS – Check out my recent interview with Alan Steinfeld from New Realities by clicking here!