I'm usually tired even after a good nights sleep. I think this has much to do with my Celiac, and I do struggle with damaged adrenals from years of not knowing I had Celiac Disease and consuming the wrong food. (Whole grains is good for you don't you know?)
Just thinking about the day ahead exhausts me.
But I digress.
We are big bacon and egg eaters, but even though I serve them scrambled, or poached, or fried, baked or boiled, my kids get fussy about having the same thing over and over and over. (I do too quite frankly.) We are very thankful for what we have, but we do have the resources to do other nutritious breakfasts that taste good, fill us up and take no time at all to make. We tend to have grab and go shakes often.
I didn't like Vega's old recipe, it tasted like grass mixed with gritty sand, but they heard their consumer's complaints and the new formula is actually quite tasty. I will do two scoops and add a few bananas for the kids, and sometimes I'll even add Almond milk to give them a bit more calories.
I've also made my own recipe using Pumpkin Protein Powder, an Avocado, a few Dates and Kale. I also add Coconut oil to my own, I've noticed a huge difference in upping my healthy fat intake that I process information better, I burn more calories in a day, and I have great digestion, which is important for weight management.
It's very true what they say, "A good start to the day keeps the fray at bay." I've noticed since increasing my children's protein and fat intake they are less hungry in between meals, and will eat everything I give them at our meals through the day.
Today we had something a little different.
My eight year old son has discovered the love of baking, and he's becoming quite the adventurous chef. He found a "Classic Chocolate Cake" recipe in my Coconut Flour Cookie, Muffin and Cake Recipes Book., by Sara Winlet.
"Coconut flour is made from pure, white, fresh coconut meat. It is high in dietary fibre, low in digestible carbohydrates, a good source of protein and free of gluten. A versatile and flavorful ingredient, you can use coconut flour in a variety of snacks, baked goods, desserts and main dishes. When added to your baking it lends a wonderfully rich texture and natural sweetness. It can also be used as a thickener for soups and sauces. A delicious, healthy alternative to wheat and other grain flours."
It tastes so so good!
Ingredients:
3/4 cup coconut flour
3/4 cup cocoa powder
3/4 tsp baking powder
1/4 cup coconut milk
1/2 cup coconut oil
8 eggs
1 1/2 cups cane sugar
3/4 tsp salt
1 tsp vanilla
My wee chef made his own changes to the recipe, mostly because I don't like the kids to consume a lot of sugar and also that we were missing some of the ingredients. (whoopsie) He added a half a cup of Nutella instead of cocoa powder, baking soda instead of powder since most are either mixed with corn or potato and we have a few who are allergic to those, and we used dates to sweeten, about 1/2 cup softened into paste on the stove top.
Preheat Oven to 350 degrees F. In a sauce pan melt coconut oil, nutella (Or coco powder) and coconut milk on low heat. Mix well, set aside. In a large bowl cream eggs, sugar (Or date mixture), salt and vanilla. Stir in Chocolate mixture. Sift together Coconut flour and baking powder (soda) in separate bowl then add to wet ingredients. Mix until lumps are gone. Pour into Cake tin, 1 ten inch or two 8 in, greased with coconut oil. Bake for 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before frosting.
This Cake turned out moist, fluffy and tasted incredible. I gave the kids and Spouse huge pieces and there was still enough left over for another piece for each of the kids.
So, they had some for breakfast.
Works for me.
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