Any other subject matter at this time, seems small next to what took and is taking place on the East Coast. My thoughts and prayers are with the families and business’ who are hurting right now, I can’t even begin to imagine the devastation. I am moved by the images that I have seen on the news and social media. People from all over the world and from all walks of life coming together to bring community, support, and bring the best out of things that are beyond our control.
More than ever I am grateful for all that God is doing in my life. Today I wanted to complain about the 94 degree weather that we are experiencing in Southern California, but then I was reminded of the blessing that sunny skies is, I’m praying for the millions of Americans that still don’t have energy and are facing freezing temperatures.
Today I bring to you a simple and delicious breakfast option for anyone who is living gluten-free, paleo, Whole30, or simply wants to try something new for breakfast. Sweet and fragrant with a nutty crunch that is lovely against the creamy oatmeal. Yet loaded with protein (no-oat-oats) and topped with juicy berries whose natural sugars condense and caramelize in the hot oven.
1/4 cup almonds
1/4 cup pecans
2 tbsp ground flax-seed
1/2 – 1 tsp Pumpkin Spice Mix
1 tbsp of good vanilla extract
1 tbsp almond butter
1 banana mashed
3 organic eggs
1/4 cup of almond milk (unsweetened)
Top with fruit of your choice
In a food processor mix the nuts, flax seed and spices to a medium grain, do not pulse to the point of having powder. Set the mixture aside, place the banana and almond butter in the food processor and blend until smooth, set aside as well. In a bowl whisk the eggs, almond milk, and vanilla until you have a loose custard. Place the egg mixture in a medium saucepan and lightly stir until the mixture thickens. Add the nut mixture and fold it into the egg mixture. Remove from the heat and top with the fruit of your choice. I topped it with frozen berries and place the ramekins in the broiler for a few minutes. This brings out the sweetness in the berries.
The inspiration for this recipe came from the Holistic Nutritionist at my Chiropractors office.