Tahini & Banana Cream Breakfast Bars

Ever since I made these oatmeal bars back in January, they have been a part of my weekly meal prep for Adam.  It’s just much simpler to make a batch of these bars once a week than to sit there and make a bowl of oatmeal each morning.  This way, Adam can get his breakfast together fast and get out the door even faster.

Now, while I’ve made oatmeal bars every week, I haven’t made them the exact same way each time.  Because I like to experiment and because sometimes I’m not so good at checking what ingredients I have BEFORE making something and have to improvise.

This recipe is an improvised version of the original. Tahini & Banana Cream Breakfast Bars | Life Healthfully Lived Continue reading

DIY Wednesday: Paleo Porridge

DIY Wednesday: Paleo Porridge | Life Healthfully LivedDoesn’t the word porridge always conjure up old-timey meals like in Oliver Twist?  Or at the very least make you think of Goldilocks and the only three bears on the planet that prefer a hot breakfast over raw carcass?

Just me?  Cool.

Porridge is actually any type of oatmeal, grain, or cereal that is cooked with boiling water or milk.  Most people go for oatmeal because it’s the most readily available but you can make porridge out of a lot of different things.  But for the most part it’s usually made out of some kind of grain and if you happen to be following the paleo diet, grains are a no-go.  So does that mean you can never enjoy a warm bowl of porridge on a cold winter morning again?DIY Wednesday: Paleo Porridge | Life Healthfully Lived

Of course not!  Not when you’ve got me around.

Not only can you make porridge out of cereals or grains, you can also make it out of meals (as in ground up stuff) and that includes nut meals.  Finely ground nuts make a great base for porridge and it is entirely paleo-approved!  I decided to go with almond meal because it can be made savory or sweet and it’s what I had on hand.  Also, almond meal is fairly easy to find so you won’t have to hunt through a specialty store to make your own paleo porridge.

I have a recipe for a sweet porridge and a savory porridge, both are essentially same, but the seasonings and liquid choices are a bit different.  If you’ve been missing your morning bowl of warm, cozy porridge try this easy grain-free version!

Paleo Porridge- Makes two servings

Sweet PorridgeDIY Wednesday: Paleo Porridge | Life Healthfully Lived

  • 2/3 + 2 tbsp almond meal (go for meal instead of flour because you don’t want it too finely ground)
  • 1 cup almond milk or any other non-dairy milk you prefer
  • 1 tbsp honey, maple syrup, or coconut nectar
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Savory PorridgeDIY Wednesday: Paleo Porridge | Life Healthfully Lived

  • 2/3 + 2 tbsp almond meal
  • 1 cup vegetable broth or water
  • 1/4 tsp freshly ground black pepper
  • salt to taste
  1. No matter what version you make, the directions are going to be the same.  In a medium saucepan, bring the liquid to a boil.
  2. Whisk in the almond meal and turn the heat to low.  Keep whisking as the almond meal thickens.  This will take about 5 to 8 minutes.
  3. Add in the sweetener (if making the sweet version) and seasonings as you keep whisking.  Once you’re porridge has reached your desired thickness, pour into a bowl and finish it with your favorite toppings.

If you’re porridge is too thin add more almond meal, one tablespoon at a time.  If it’s too thick add more liquid, one tablespoon at a time. As for topping ideas?  How about:

  • any kind of berry
  • raisins
  • bananas or any fruit
  • cacao nibs
  • pumpkin seeds
  • hemp seeds
  • flax or chia seeds
  • chopped nuts
  • nut or seed butter
  • herbs like parsley or cilantro
  • salsa
  • roasted squash
  • poached egg
  • mushrooms
  • heck, you could even add cooked meat or fish to your savory bowl!DIY Wednesday: Paleo Porridge | Life Healthfully Lived

There you have it!  Porridge two ways for all you grain-free people out there!

Carrot Cake Breakfast Cookies

RememberCarrot Cake Breakfast Cookie | Life Healthfully Lived those cookies I made for my cream cheese frosting?  Well, you can stop wondering about them.

I know this is the time of year that pumpkin flavored everything is everywhere.  Coffee, cookies, bread, muffins, oatmeal, stew, candles, air fresheners…. You get the idea.  Don’t get me wrong, pumpkin is awesome.  I have a whole shelf in my closet dedicated to my stock of pumpkin.  But it isn’t the only fall produce that deserves some love.

Carrots are a really versatile vegetable.  Kind of like pumpkin, they do well in sweet and savory dishes.  While I do love a good carrot soup or stew, carrot cake is where it’s at for me. Carrot Cake Breakfast Cookie | Life Healthfully Lived

These carrot cake cookies are more of a breakfast type cookie because they aren’t super sweet.  You can make it a little more decadent by turning it into a cream cheese frosting and carrot cake cookie sandwich.  Believe me, it’s delicious.

Leave the frosting off and you have a healthy breakfast cookie that’s lightly sweetened with raisins and a little maple syrup.  A cookie for breakfast?  Now that’s the dream!

Carrot Cake Breakfast CookieCarrot Cake Breakfast Cookie | Life Healthfully Lived

  • 1 cup regular oats, not instant
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tbsp flax
  • 3 tbsp water
  • 1/4 cup raisins
  • 1/3 cup coconut oil
  • 2 tbsp maple syrup
  • 1 cup shredded carrots
  1. Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat.  Mix the flax seed and water together and set aside.
  2. Combine all the dry ingredients in a bowl and set aside.
  3. In a food processor or blender, combine the raisins and coconut oil until you have a smooth paste.  Add the shredded carrots and pulse a few more times.
  4. Add the dry ingredients to the carrot mixture and pulse until everything is mixed together.
  5. Scoop out about a tablespoon or so and slightly flatten them into discs and place on the baking sheet.
  6. Bake for 10 to 15 minutes until the cookies are slightly brown around the edges.  Let them cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.

That’s it!  Keep them in an airtight container and they should last about a week, longer if you put them in the fridge. Carrot Cake Breakfast Cookie | Life Healthfully Lived

Do you have any fun plans for this weekend?  Adam and I are headed to Brazil (Indiana, not the country) to spend some time with his folks at the covered bridge festival.  It will be nice to spend time with family and just relax!