BREAKFAST OPTION #1: BANANA, CINNAMON, & MAPLE SYRUP QUINOA

• 2 CUPS OF QUINOA PREPARED ACCORDING TO THE PACKAGE
• 2-3 RIPE ORGANIC BANANAS CUT INTO BITE SIZE PIECES
• 1/8 CUP OF 100% MAPLE SYRUP
• 1 TABLESPOON OF COCONUT OIL
• DASH OF CINNAMON
• DASH OF SALT
• 1/2 CUP (OR LESS DEPENDING ON DESIRED CONSISTENCY) OF UNSWEETENED COCONUT MILK (NO GUAR GUM)

1. PREPARE QUINOA ACCORDING TO PACKAGE. WHILE THE QUINOA IS COOKING; COOK THE BANANA MIXTURE. 
2.  HEAT COCONUT OIL IN LARGE SKILLET.  
3. ADD DICED BANANAS, CINNAMON, COCONUT MILK AND MAPLE SYRUP.  STIR AND SAUTE OVER MEDIUM LOW HEAT UNTIL BANANAS ARE SOFT AND MAPLE SYRUP HAS THICKENED.
4. ONCE QUINOA IS COOKED ADD A DASH OF SALT AND CINNAMON TO QUINOA.
5. THEN ADD BANANA AND COCONUT MILK MIXTURE.   STIR UNTIL CREAMY. ADD MORE COCONUT MILK IF TOO DRY.
6. FOR SWEETER QUINOA ADD MORE MAPLE SYRUP AND CINNAMON. 

You can substitute quinoa with gluten free steal cut oats. Pair with 1-2 nitrate free turkey or chicken breakfast sausage links or patties. Top with fresh mixed berries and more bananas.

• 1 CAN OF UNSWEETENED COCONUT MILK (NO GUAR GUM)
• 1/4 CUP OF COCONUT OIL
• 8 TABLESPOONS OF 100% MAPLE SYRUP
• JUICE FROM 1 FRESH LEMON
• PINCH OF SALT
• 1 TSP OF VANILLA EXTRACT
• 2 TEASPOONS OF ALUMINUM FREE BAKING POWDER
• 1/4 TSP OF BAKING SODA
• 2 CUPS 1-TO-1 GLUTEN FREE BAKING FLOUR
• 1/2 CUP OF ORGANIC COCONUT FLOUR
• 1 CUP OF FRESH WILD ORGANIC BLUEBERRIES

1. HEAT COCONUT OIL ON LOW HEAT UNTIL MELTED.
2. IN LARGE MIXING BOWL ADD COCONUT OIL, COCONUT MILK, MAPLE SYRUP, LEMON JUICE, SALT, VANILLA, BAKING POWDER, AND BAKING SODA.
3. BLEND ON LOW SPEED FOR A FEW SECONDS UNTIL THOROUGHLY MIXED. LET SIT FOR A MINUTE WHILE THE LEMON JUICE AND BAKING POWDER START TO CREATE A FOAM.
4. ONCE THE FOAM IS CREATED, SLOWLY ADD IN BAKING FLOUR AND COCONUT FLOUR.
5. FOLD IN BLUEBERRIES, CAREFUL NOT TO CRUSH THEM.
6. SPRAY MUFFIN TIN WITH COCONUT OIL COOKING SPRAY. 
7. FILL CUPS 3/4 FULL. 
8. BAKE AT 350 DEGREES FOR 20-25 MINUTES UNTIL TOOTHPICK COMES OUT OF MIDDLE MUFFIN CLEAN.

• 4 - 6 LARGE SWEET POTATOES (PEELED AND DICED INTO LARGE BITE SIZE CHUNKS)
• 1.5 LBS OF GROUND TURKEY OR GROUND PORK
• 1 SMALL ONION DICED
• 2-3 CLOVES OF GARLIC
• 1/2 - 1 CUP OF ORGANIC GLUTEN FREE CHICKEN/VEGETABLE BROTH
• 1 TABLESPOON OF COCONUT OIL
• 1/2 TABLESPOON OF THYME
• 1/2 TABLESPOON OF ROSEMARY
• SALT AND PEPPER TO TASTE

1. PREHEAT OVEN TO 375 DEGREES
2. IN A SMALL POT HEAT BROTH AND ROSEMARY TOGETHER ON A LOW HEAT WHILE COOKING THE MEAT.
3. IN A LARGE CAST IRON SKILLET MELT THE COCONUT OIL OVER A MEDIUM HIGH HEAT.
4. ADD MEAT AND COOK UNTIL ALMOST BROWN AND THEN ADD ONION AND GARLIC.
5. ONCE MEAT IS BROWNED AND ONIONS ARE TRANSLUCENT; ADD SWEET POTATOES, SALT, PEPPER, AND THYME.  STIR AND COOK FOR A COUPLE MINUTES ON THE STOVE TOP.  
6. POUR BROTH OVER MEAT AND POTATO MIXTURE USING A STRAINER TO STRAIN OUT THE ROSEMARY.
7. STIR AND REMOVE SKILLET FROM STOVE TOP AND PLACE ON MIDDLE RACK IN THE OVEN AND BAKE FOR 30 MINUTES.  STIR. THEN BAKE FOR 15 MORE MINUTES OR LONGER UNTIL MEAT STARTS TO DARKEN AND POTATOES ARE SOFT.
8. SEASON TO TASTE.

• 1 CAN OF UNSWEETENED COCONUT MILK (NO GUAR GUM)
• 1/4 CUP OF COCONUT OIL MELTED
• 8 TABLESPOONS OF 100% MAPLE SYRUP
• JUICE FROM 1/2 OF A LEMON
• 1 TSP OF VANILLA EXTRACT
• 2 TEASPOONS OF ALUMINUM FREE BAKING POWDER
• 1/4 TSP OF BAKING SODA
• 2 CUPS OF 1-TO-1 GLUTEN FREE BAKING FLOUR
• 1/2 CUP OF ORGANIC COCONUT FLOUR
• WATER TO ADD UNTIL DESIRED BATTER CONSISTENCY IS REACHED

1. IN LARGE MIXING BOWL ADD COCONUT OIL, COCONUT MILK, MAPLE SYRUP, LEMON JUICE, SALT, VANILLA, BAKING POWDER, AND BAKING SODA.
2. BLEND ON LOW SPEED FOR A FEW SECONDS UNTIL THOROUGHLY MIXED. LET SIT FOR A MINUTE WHILE THE LEMON JUICE AND BAKING POWDER START TO CREATE A FOAM.
3. ONCE THE FOAM IS CREATED SLOWLY ADD IN BAKING FLOUR AND COCONUT FLOUR.
4. ADD A SPLASH OF WATER IF BATTER IS TOO THICK.
5. HEAT WAFFLE SKILLET.
6. SPRAY WITH COCONUT OIL COOKING SPRAY.
7. USING APPROXIMATELY  1/3 CUP  POUR BATTER ONTO HOT SKILLET. LET COOK FOR 2-3 MINUTES.

IN A SMALL SAUCE PAN BRING 1/2 CUP OF BLUEBERRIES AND 1/4 CUP OF 100% MAPLE SYRUP TO A BUBBLY BOIL. LOWER HEAT AND SIMMER FOR 15 MINUTES UNTIL THICKENS.

For fluffy and thick waffles, it is best if you let the batter sit out for 30 minutes to "thicken".  You can use this recipe to make pancakes, just add more liquid.