Whole30/Grain-Free NO-atmeal

So, I’ve been contemplating doing a Whole30 for a while now. I have some digestive issues, like many people, and I have heard that the Whole30 program is great for digestion. But the program is limited- especially when it comes to Breakfast options. So I came up with an amazing recipe that is Whole30-approved, grain-free, paleo, vegan-friendly, and DELICIOUS! I present to you, my NO-atmeal.

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This porridge is creamy, delicious, and it is pretty much identical to oats in texture and flavor. It is perfect for those avoiding grains who still want a delicious, filling, warm breakfast. Plus it is customizable and simple to make with 7 ingredients! image1 (4)

Add some cacao powder for chocolate oats, or you can even add pumpkin or sweet potato for some autumnal oats. There are so many ways to enjoy this porridge.

Now onto the recipe! If you make any of my recipes, don’t forget to tag me so I can see them @balancedbyalexis.

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Cauliflower NOats!

  • Servings: 1
  • Difficulty: easy
  • Print

Paleo and Whole30 friendly Breakfast Porridge!.


  • 1 c unsweetened non-dairy milk
  • 1 c frozen riced cauliflower
  • 1 tbs ground flax seed
  • 1 tbs chia seeds
  • 1 tbs coconut flour
  • ¼ tsp vanilla (alcohol and sugar free)
  • ¼ tsp cinnamon
  • 1 scoop collagen peptides or unflavored hemp protein
  • optional: maple syrup/stevia/sweetener to taste


  1. Heat the milk and cauliflower in a sauce pan on medium for 5 minutes, or until the milk is bubbling and the cauliflower is soft.
  2. Add the seeds, coconut flour, and protein to the cauliflower mixture and stir continuously until thick (this takes 1-2 minutes)
  3. Pour the NOats into a bowl and stir in the vanilla, cinnamon, and optional sweetener of choice.
  4. Top with fruit, nut butters, granola, etc. and enjoy your delicious bowl of NOatmeal.

Breakfast · Uncategorized

Chocolate Pudding for Breakfast!

Happy Monday, y’all! I am back with another delicious recipe to kickstart the week. This recipe is for a rich, creamy, and, most importantly, delicious chocolate pudding. But unlike the store-bought stuff, this pudding is Sugar FreeHigh Protein, and Vegan!


I love this pudding. It is so easy to make and it doesn’t require any fancy ingredients or anything like that.

What is the base? Not heavy cream. Not avocado. BUT TOFU!

Silken tofu is the perfect base for this pudding. When blended, it becomes incredibly smooth, creamy, and thick. Plus each serving has 7g of plant based protein!


Seriously? How good does that look?!?!

I like the eat this stuff plain, or I top it with fruit, almond butter, and some shredded coconut. It makes the perfect base for a healthy and delicious breakfast!


Healthy Chocolate Pudding

Yield: 2 cups

Calories per serving: 85


  • 16oz
    Silken Tofu
  • 1/2c
    granulated erythritol
  • 3/4c
    dark cocoa powder
  • 1/2tsp
    vanilla extract
  • 1/8tsp
    xantham gum (optional)

Cooking Directions

  1. 1. Blend all of the ingredients in a high speed blender or food processor until smooth.
  2. 2. Pour into a container and chill for 20 minutes or until the pudding thickens to your desired consistency





The Best Banana Bread Ever


Banana Bread

Recipe by Alexis Scott

Prep time: 10 minutes

Cook time: 55 minutes

Total time: 65 minutes

Yield: 12 slices


  • 1 stick
    Earth Balance, softened
  • 1/2 c
    Truvia Splenda Blend
  • 2
    Flax Eggs
  • 3
    overripe bananas, mashed
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    all-purpose flour
  • 1/2 c
    chocolate chips (optional)

Cooking Directions

  1. 1. Preheat the oven to 350 degrees Fahrenheit
  2. 2. Cream the butter and Truvia together in a large bowl until the mixture is smooth and creamy.
  3. 3. Add the flax eggs, mashed bananas, and vanilla to the bowl with the butter mixture. Blend the mixture for 30 seconds-1 minute so that it is well combined. It may start to look grainy- that is ok.
  4. 4. In a separate bowl, combine the dry ingredients. Slowly sift the dry ingredients into the wet ingredients until the mixture is well combined.
  5. 5. Add the chocolate chips to the banana bread batter
  6. 6. Pour the batter into a parchment lined loaf pan and bake in the preheated oven for 55 minutes, or until a toothpick inserted into the loaf comes out clean.
  7. 7. Let the loaf cool for an hour before slicing.