Is your breakfast working FOR or AGAINST you?

Many children as well as adults eat sugary cereals and breads for breakfast, chased down with a glass of sugary juice or coffee. These types of eating habits may cause even more harm than not eating breakfast at all.

Nearly all of us feel better when we start the day with a good meal. It is a challenge that most of us are pressed for time in the morning, and this goes for children and teens as their over-worked parents.

When you plan breakfast meals for yourself and your family, try to avoid these common and not so healthy breakfast items:

• Doughnuts
• Fruit juice
• Waffles and pancakes (especially pre-package frozen)
• Bagels and toast (even whole grain organic types)
• Cereals  

Grains break down into sugar in your body, and stimulate insulin production. So, if you:

• Are overweight
• Have high cholesterol
• Have high blood pressure
• Have diabetes

...then it is in your best interest to avoid these foods.

Some Healthy Breakfast Recommendations:

• Old-fashioned oatmeal with butter or cream and a natural sweetener
• Scrambled eggs
• Fried egg with no-nitrate bacon and whole-grain sourdough toast w/ butter
• Smoothie made with whole yogurt, fruit and egg yolks
• Sourdough whole-grain toast with butter and cheese
• Instead of coffee, which is a diuretic, try Dandy Blend. I recommend it to clients who love the taste of coffee. It is an herbal coffee substitute, and tastes great with just a little whole milk or cream.  http://www.dandyblend.com

My friend Amy Love, from Real Food Whole Health recently made this recipe and I think it is an excellent idea for a well rounded breakfast. Thank you, Amy!

I hope you all try it and enjoy it in good health!

Grain Free Maple Blueberry Pecan Pancakes

2 large pastured eggs
¼ cup pure maple syrup (Grade B preferred)
1 Tbs pure vanilla extract
¼ cup raw milk or coconut milk
1 ½ cups blanched almond flour
½ tsp unrefined sea salt
½ tsp baking soda (optional)
½ cup organic blueberries (fresh or frozen)
¼ cup chopped pecans (soaked/dried are best)

Coconut oil
Butter (from grassfed cows)
Pure maple syrup

Combine eggs, syrup, vanilla and milk of choice. Mix. In another bowl mix almond meal, salt and baking soda. Add to wet ingredients. Fold in blueberries and nuts (or you can wait and sprinkle on top of pancakes while in the pan).

Heat large pan over medium heat. Melt coconut oil and butter and swirl to melt. Add small scoop of batter (1/4 cup measure works well) and cook until bubbles break through and edges look set. (If you did not fold in blueberries and pecans, sprinkle desired amount over the pancake before flipping)

Flip carefully and cook other side until lightly browned. Top with butter and serve with pure maple syrup or whipped cream if desired.

Serve with uncured, pastured bacon or sausage for a delicious meal!

TIP: Make a double batch and save the leftovers in the fridge or freezer (after refrigerating overnight). Reheat in an oven at 350 F for about 10 minutes.