Tuesday, 7 July 2015

18 Healthy Summer Breakfasts & Smoothies to Try

Enjoy light fresh summer breakfasts and organic smoothies all through the year made with a variety of organic fruits, try it with your choice of Nature's Path organic granola, light organic honey, a variety of organic yogurt from either LibertéOrganic Meadow or Olympic Dairy and eggs. Replace milk products with organic coconut milk in smoothies or try it with organic soy milk. Add a cup of organic teas or fresh organic orange juice for the perfect way to start your day. 

1. Flour free Banana & Blueberry Pancakes

This weekend we went to our country house, 30 min outside of Stockholm. We spent the whole saturday watching season one of the HBO series “The Wire”. Sunday morning we decided to take a break from our tv-marathon and made a no-sugar-super-healthy-very-delicious brunch: Flour free Banana & Blueberry Pancakes, Spelt & Muesli Scones, Fruit salad, and Superfruit Smoothie. Here is the recipe for the pancakes.

Banana & Blueberry PancakesServes 4
3 ripe bananas
6 organic eggs

1 cup / 100 g shredded coconut
1/2 cup / 70 g fresh blueberries or thawed frozen
1 tsp ground cinnamon
coconut oil, for frying

Make the batter: Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.

2. Coconut Blueberry Oatmeal 

** Serves two
  • 2 cups of Quaker oatmeal
  • 1 handful of blueberries
  • 1 sliced banana
  • 1 cup lactose-free milk [ I like Lactaid ]
  • 2 sprinkles of unsweetened coconut shavings
  • 1 dash cinnamon
  • 1 dash nutmeg

Slice banana & clean blueberries. Cook oats on the stove for about five minutes. Drain oats and add blueberries and bananas. Sprinkle coconut shavings, cinnamon and nutmeg over fruit. I like to let it sit for 2 minutes so fruit dissolves into the oats. Add 1/2 cup of lactose-free milk, almond milk or soy milk. Enjoy with fresh orange juice!

3. Slammin' Sunrise "Green" Smoothie


  • 2-3 cups organic spinach
  • 1 cup unsweetened vanilla almond milk
  • 1-2 cups frozen strawberries
  • 1 cup frozen blueberries
  • 1/2 frozen banana
  • 2 tablespoons flaxseeds

Preparation Instructions:
  • Blend until smooth and vortex is created in center of blender (VitaMix!).
  • Pour and garnish with a fresh strawberry.
  • Serve and enjoy!!!

4. Honey Coconut Granola

  • 1/2 cup sliced organic strawberries
  • 1 cup organic blueberries
  • 1 organic banana
  • 1 cup organic granola
  • unsweetened organic coconut shavings
  • 2 tbsp organic honey

5. Small French Breakfast

  • Organic granola topped with organic honey, coconut, bananas and 1% milk
  • 1 organic orange
  • 1 slice whole grain toast
  • 1 hard or soft boiled egg
  • replace cheese with kosher or organic breakfast meat
  • 1 glass organic orange juice
  • 1 glass organic  smoothie with strawberry, blueberry, banana, organic coconut yogurt and honey

5. Herbed baked Eggs
  • 1 tbsp organic butter, softened
  • 1/2 tsp fresh organic rosemary, minced
  • 1/2 tsp fresh organic thyme, minced
  • 1 tbsp fresh organic parsley, minced
  • 8 organic eggs
  • 4 strips organic bacon, cooked and crumbled
  • 1/4 cup organic spinach, sautéed and chopped
  • salt and pepper to taste

Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired completeness: less time for medium yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins. Serve immediately.

6. Green Morning Smoothie

  • 1 organic banana, roughly chopped
  • 4 or 5  organic strawberries
  • 1/2 cup fresh organic blueberries
  • 1 small organic peach, peeled and roughly chopped
  • 1 heaping cup (or more) fresh organic spinach leaves, thoroughly rinsed
  • splash organic vanilla soy milk
  • 1 tablespoon organic greek honey yogurt
  • 2 teaspoons organic honey
  • 1/2 cup crushed ice

Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.

7. Pinapple & Banana Flaxseed 


  • 2 cups of loosely packed organic spinach
  • 1 frozen organic banana cut into 4-5 pieces
  • 1/2 cup of frozen organic blueberries
  • 1/2 cup of frozen organic blackberries
  • 1/2 cup of organic pinapple
  • 1/2 cup of organic orange juice
  • 2/3 cup of or organic coconut yogurt 
  • 2 tablespoons organic flaxseeds 

Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.

8. Grape and flaxseed smoothie

  • 300g black seedless grapes
  • 150g red seedless grapes
  • 1 cup rice milk (or other non-dairy milk)
  • Honey or agave nectar to taste (I used around 2 tspns of honey)
  • 2 (20ml) tblspns flax seeds, ground
  • Unsweetened Greek yoghurt

Ensure all ingredients are chilled before using.
Process first 5 ingredients  in a blender until smooth (or use stick blender).  Pour into two large glasses and stir through a couple of generous tablespoons of Greek yoghurt to thicken.
Serves: 2

9. Strawberry Walnut Granola
  • 4-5 sliced organic strawberries
  • 1-2 sliced organic kiwi
  • 1 organic banana sliced
  • 1/2 cup organic coconut yogurt or 1% milk
  • a handful of organic walnuts
  • 1 cup organic granola
  • 2 tbsp organic honey
  • unsweetened shaved organic coconut

10. Raspberry Banana Waffles
  • 1/4 cup organic raspberries
  • 1/4 cup organic blueberries
  • 1 organic banana sliced
  • 2 organic waffles
  • 2 tbps organic honey
  • unsweetened shaved organic coconut

11. Banana Coconut Walnut Pancakes
  • 1 1/2 cups organic flour
  • 1 tablespoon organic cane sugar
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups 1% milk
  • 1 organic egg
  • 1 teaspoon organic vanilla extract
  • 2 tbsp organic butter, melted
  • 1 teaspoon organic coconut oil, or as needed
  • 1 very ripe organic banana, mashed
  • 1/4 cup  organic walnuts
  • 2 tbsp organic honey
  • unsweetened shaved organic coconut


  1. Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
  2. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
  3. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
  4. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

12. Banana Honey Granola
  • 1 organic sliced banana
  • 1 cup organic granola
  • 1% milk
  • 2 tbsp organic honey 

13. Berry Kiwi Breakfast
  • 1 cup organic strawberries
  • 1 cup organic raspberries
  • 2 organic kiwis
  • a glass of fresh organic smoothie or organic orange juice

14. Raspberry Granola
  • 1 organic banana
  • 1/4 cup organic raspberries
  • 1/2 cup organic granola
  • 1 % milk
  • 2 tbsp organic honey

15. Raspberry Banana Yogurt Cup
  • 1 cup organic yogurt frozen banana
  • 1/2 cup organic granola 
  • 1/2 cup organic raspberries
  • 1/4 cup organic pecans
  • 1 organic banana
  • 2 tbsp organic honey

16. Fruit Bowl
  • 1/4 cup cubed organic watermelon
  • 2 sliced organic kiwi
  • 1/4 cup organic strawberries
  • 1/4 cup organic blueberries
  • 1/4 cup organic pear
  • 1/4 cup organic mango

17. Summer Fruit Breakfast
  • 1/2 cup organic strawberries
  • 1/2 cup organic cherries
  • 1/2 cup organic pear
  • 1/2 cup organic yogurt

18. Double Coconut Pancakes with Vanilla Pear Sauce

Double Coconut Pancakes with Vanilla Pear SauceOne bite of these luscious, decadent coconutty pancakes and you'll be on cloud nine. But paired with the warm sugary vanilla pear sauce? You'll be in heaven!

I'm not kidding. Take your first bite, and everything else suddenly ceases to exist. This dish makes for an amazing breakfast, served with fresh fruit and tea to complete the meal. And like most pancakes, they're pretty easy to make (well, with the exception of that first one that always is a little questionable). The dreamy sauce is also pretty simple, and it's so quick that you can start this up once the pancakes are done (make sure to keep them warm) and serve everything at once.

The pancakes are a bit dense and can be slightly gummy in the middle if not cooked long enough, so make sure you keep the heat on the lower side so they will cook evenly. That being said, if they're soaked with enough of the pear sauce, the texture gets almost gooey and cake-like.

Although two forms of coconut are used in the batter, it actually ends up being quite mild in the finished product. The pancakes aren't overly sweet, but they do have a nice coconutty flavor with intermittent bits of crunchy flakes.

And the sauce...oh, the sauce. It's to die for. Pears cooked in butter, then simmered in a sugar syrup with lemon juice, vanilla, cardamom, and black pepper. Yes, black pepper! You culinarians will see where this is headed...chai tea! The cardamom and pepper make a great spice pairing to create a warm, exotic flavor which goes so well with the juicy pears. If you want more of a pronounced chai flavor, try doubling the spice amount or adding a little ground ginger.

The sauce is very sugary (perfect on the not-overly-sweet pancakes), but a hint of the salty butter and tangy lemon cut through that perfectly. I wouldn't suggest eating the sauce alone because of how sweet it is, but imagine its pairing possibilities: waffles, French toast, fruit salad, or even a dipping sauce. 

Double Coconut Pancakes
Double Coconut Pancakes with Vanilla Pear Sauce1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons flaked sweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 14 oz. can light coconut milk
- 1 tablespoon vegan butter, melted (such asEarth Balance Original)
- Egg replacer for 1 large egg (such as Bob's Red Mill)

In a large bowl, combine flour, sugar, coconut, baking powder, and salt. In a separate bowl, combine coconut milk, butter, and egg replacer; stir well. Add coconut milk mixture to flour mixture, stirring until smooth. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Makes about 12 pancakes.

Vanilla Pear Sauce(adapted from Cooking Light, December 2006)

1 cup sugar
- 1/2 cup water
- 2 teaspoons vegan butter (such as Earth Balance)
- 2 cups peeled, thinly sliced pear
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- Dash freshly ground black pepper

Combine sugar and water in a small saucepan over medium-high heat. Cook 3 minutes or until sugar dissolves, stirring constantly. Transfer syrup to a small bowl; set aside. Melt butter in pan over medium heat. Add pear to pan; cook 3 minutes or until soft, stirring frequently. Return syrup to pan; stir in fresh lemon juice, vanilla extract, ground cardamom, and freshly ground black pepper. Cook 5 minutes or until sauce is slightly thickened.


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