Need some breakfast ideas to help fuel your kids before school? Check out these three super healthy recipes below.
Yummy Allergy Friendly Waffles
Have you found your gluten-free, vegan, corn-free, soy-free, nothing but nature waffle recipe yet? Well here is what you’re looking for! These hearty waffles are packed with superfood nutrients from buckwheat, millet, and quinoa and naturally sweetened with pure maple syrup and applesauce. Get ready to serve up delicious!
Buckwheat is not actually wheat – it is the fruit seed of the buckwheat plant. Thus it is naturally gluten-free and full of complex carbohydrates, fiber, and a complete protein – containing all 8 amino acids, including lysine (which most grains naturally lack). Buckwheat is also rich in vitamins such as B2 and B3 and minerals such as manganese, copper, magnesium, zinc, and phosphorus. It has fantastic antioxidant power and is a great substitute for typical baking flours, with some adjustments. Buckwheat is great for heart health as it lowers bad cholesterol, keeps platelets from clotting, and destroys free radicals that cause heart disease. It is also great for weight loss, reducing cancer risk, aiding digestion, managing diabetes, boosting the immune system, reducing the risk for gallstones, improving bone health, preventing anemia, and supporting skin and hair health.
Ingredients:
- ½ cup buckwheat groats
- ½ cup millet
- ½ cup quinoa
- 1 tbsp flaxseed
- 1 tsp salt
- 1 tsp baking soda
- 1 cup applesauce
- ½ cup pure maple syrup
- 1 tsp alcohol-free vanilla essence
- Water
Instructions:
- In a high-speed blender or food processor, combine the buckwheat groats, millet, and quinoa. Grind into a flour.
- Add flaxseed, salt, and baking soda and blend again.
- Add applesauce, maple syrup, and vanilla essence and blend again. Add enough water to make the dough pourable but not too fluid. (If it gets to liquid-y you can add some chia seeds and wait for the mixture to thicken again.
- Pour into a waffle maker and cook according to appliance instructions. We like this waffle maker because no oil is needed!
- Top with berries of your choice (we love wild blueberries) and extra syrup, and enjoy!
Prep tip: Grind the flour ahead of time and add in the dry ingredients (flaxseed, salt, and baking soda) and store in a jar. You could even make multiple mixes at once – so you can jump dump in a blender or bowl and add in the wet ingredients!
Super Fuel Smoothie
Whether you’re needing something quick and yummy or just love the fresh taste of smoothies, this breakfast is perfect for kids on-the-go! Made in a matter of minutes and slurped up quick, smoothies are the perfect way to flood their growing bodies with nutrients that will continue fueling them all day long. Cheers!
HOW TO MAKE A SMOOTHIE
My family loves the Heavy Metal Detox Smoothie because we can add anything into it to make it super yummy just the way we want it – and it is packed to the brim with amazing nutrients! Read more about this incredible disease-fighting and -preventing smoothie!
You will typically need 3 things for a great smoothie: a liquid base, something to make it creamy (usually fruit), and greens! Feel free to mix and match to make it to their liking.
Liquid base suggestions:
- Sesame seed milk – amazing for growing bodies
- Fresh pressed juice
- Aloe vera juice (I love the kind from Lakewood Organics)
Fruit suggestions:
- Bananas (add a great creaminess!)
- Berries (wild blueberries, raspberries, strawberries, blackberries, the list goes on!)
- Mango
- Cranberries
- Kiwi
- Pineapple
- Watermelon
- Any fruit!
Greens suggestions:
- Cilantro
- Parsley
- Kale
- Spinach
- Sprouts
- Lettuces
- Any greens!
Super-charged add-ins:
- Spirulina (read about multiple benefits here)
- Barley Grass Juice Powder (read about multiple benefits here)
- Chaga extract powder (boosts immune system & energy)
- Amla extract powder (boost of Vitamin C)
- Pitaya extract powder (cleans out the liver)
- Liposomal C (boost of Vitamin C)
- Supplements
I love smoothies because you can get so creative! Mix and match and add in whatever suits their fancy. Get them involved and loving making healthy breakfasts!
Prep Tip: Put smoothie fruits & greens in a freezer-safe bag or container for each day of the week. Then you can just add liquid, dump in the bag, add fresh fruits & greens if you want and any other add-ins, blend, and go!
Muffins
I love muffins because you can make a ton of them at once and freeze them for a quick breakfast or snack! Reheat in the oven and serve with a big helping of fresh fruit for a vitamin- and mineral-rich start to your kiddos’ day! Here are some yummy suggestions:
Multiple muffins recipes here:
Apple Cranberry Muffins
Blueberry Pear Buckwheat Muffins
Apricot Pineapple Morning Muffins
Banana Walnut Muffins
Banana Buckwheat Banana Bread/Muffins
Anthony William’s recipe: Wild Blueberry Muffins from his book Liver Rescue (which I love!)
These mini muffins are perfect to take on the go in the morning, or as a snack during the day. The wild blueberries are an amazing nutritional boost!
Makes 16 mini muffins or approximately 6-8 regular sized muffins.
Ingredients:
- ¼ cup white chia seeds (can also use black chia seeds)
- 1 cup mashed banana
- ½ cup gluten-free oat flour (or sub millet flour)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- ½ cup frozen wild blueberries
Instructions:
- Preheat the oven to 375°F.
- Place the white chia seeds in the blender alone and blend them on high until finely ground. Add the mashed banana, oat flour, baking powder, sea salt, maple syrup, and lemon juice into the blender and blend until smoothly combined into batter.
- Pour the batter into a bowl and stir in the frozen wild blueberries. Line a mini muffin pan with 16 mini parchment baking cups and fill each with 1 heaping tablespoon of batter.
- Place the mini muffin pan into the oven and bake for 20 minutes until the tops of the muffins are turning golden brown and an inserted toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool before eating. They will continue to firm up inside as they cool.
Prep Tip: Make a large batch of muffins at once and stick them in the freezer. Pop them in the oven or toaster oven for 5-10 minutes at 250 degrees F while everyone gets ready for the day, and they’ll be ready to eat before you know it!
Fast Fuel For Any Age
These recipes are great for kids, but also work for on-the-go adults! These breakfasts will flood the body with the nutrients, vitamins, and minerals to maximize energy and brain power throughout your day. Start the day off right with any of these breakfasts! What’s your favorite super-charged breakfast? Comment below!
Blessings,
Amber
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Yummy Allergy Friendly Waffles
Ingredients
- ½ cup buckwheat groats
- ½ cup millet
- ½ cup quinoa
- 1 tbsp flaxseed
- 1 tsp salt
- 1 tsp baking soda
- 1 cup applesauce
- ½ cup pure maple syrup
- 1 tsp alcohol-free vanilla essence
- Water
Instructions
-
In a high-speed blender or food processor, combine the buckwheat groats, millet, and quinoa. Grind into a flour.
-
Add flaxseed, salt, and baking soda and blend again.
-
Add applesauce, maple syrup, and vanilla essence and blend again. Add enough water to make the dough pourable but not too fluid. (If it gets to liquid-y you can add some chia seeds and wait for the mixture to thicken again.
-
Pour into a waffle maker and cook according to appliance instructions. We like the Oster Duraceramic waffle maker because no oil is needed!
-
Top with berries of your choice (we love wild blueberries) and extra syrup, and enjoy!
Recipe Notes
Prep tip: Grind the flour ahead of time and add in the dry ingredients (flaxseed, salt, and baking soda) and store in a jar. You could even make multiple mixes at once - so you can jump dump in a blender or bowl and add in the wet ingredients!
