Breakfast

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!.


Ingredients

  • 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

Directions

  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.

Dessert

The Best Healthy Brownies EVER!

Happy Friday! I have a new recipe for y’all that you have to try!

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These brownies are gooey, decadent, and all-around delicious. Plus, they have no added sugar, are low in fat, and contain Vitamin A. I replaced the butter and oil of typical brownies with Pumpkin, subbed whole-grain oats for white flour, and subbed sugar for erythritol. The resulting product is soft, gooey, and just amazing.

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I make this recipe at least once a week! I eat them for breakfast, snack, and an evening treat. They’re just that good! Plus, they can be made in the food processor for easy cleaning.

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So go grab a can of pumpkin and bake these little chocolate beauties!

If you make any of my recipes, tag me on instagram at @balancedbyalexis so I can see your creations!

The BEST Healthy Brownies ever!

  • Servings: 12-16
  • Difficulty: easy
  • Print

Fudgy delicious brownies you can make in one bowl that are actually good for you!.

Ingredients

  • 1 ½ canned Pumpkin Purée
  • 1 c dark cocoa powder
  • 1 c rolled oats
  • 1 c erythritol (you can sub for evaporated cane syrup, coconut sugar, etc)
  • 2 flax eggs (2 tbs of ground flax + 6 tbs water)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ c almond milk (or another non-dairy milk)
  • ¼ c mini vegan chocolate chips

Directions

  1. Preheat the oven to 400 degrees.
  2. While the oven is preheating, process the oats in a food processor or blender until you have oat flour. Add the remaining ingredients except the chocolate chips to the body of the food processor and process until smooth. Remove the lid and stir in ¾ of the chocolate chips.
  3. Pour the batter into a lined 8X8 pan and top with the remaining chocolate chips.
  4. Bake the brownies in the oven for 30-35 minutes. You can tell they’re done when the edges look cooked and crinkly.
  5. Cool the brownies on the counter for 30 minutes. Then cover and move to the fridge to cool for an additional 1-2 hours. (This helps make them easy to cut)
  6. Enjoy! They’re great both warm and cold. To warm them up, microwave a brownie for approximately 20 seconds.