Breakfast Challenge – Your Entries

Breakfast Challenge – Your Entries

Here is a compilation of breakfasts shared by you – the RenYoga community. Most recent submissions are at the top.

All are welcome to participate in the Breakfast Challenge. Here are the entries we have received thus far…

#8: This next one could be from YOU – send us your breakfast of choice… (Note: photos cannot be sent through my web portal so just email those directly to me – thanks!)

#7: Karen writes us:

Here’s my post for the breakfast challenge:

If you are on a low-carb diet or have allergies to wheat or oats, you might want to try this homemade Chocolate, Grain-Free Granola. I have it for breakfast every other day (on the alternate days, we make delicious smoothies, with spirulina).

Melt 50 grams of coconut oil and add 2 heaping Tbsp of unsweetened cocoa and 1 heaping tsp of cinnamon. You can also add 2 Tbsp of your preferred granulated sweetener, optional. Set this aside.

In a large baking pan, mix together 340 grams (one bag) of shredded, unsweetened coconut flakes, 100 grams each of pumpkin seeds, sunflower seeds, chopped almonds, chopped walnuts and flaxseeds or hemp hearts.

Pour the chocolate coconut oil over the mixture and stir. Bake at 340 degrees for 20 minutes until golden brown. Set the timer every 4 minutes and stir so the mixture does not burn. Cool and store in a glass jar. A serving is about 1/3 cup served with plain yogurt, berries and your choice of milk-type beverage! One batch lasts me about one month, on an every other day basis.

~Karen

 

#6: Stephanie writes us: 

My go-to breakfast is a bowl of plain, whole milk yogurt topped with fruit (sometimes fresh, sometimes frozen), nuts (almonds, sunflower seeds, walnuts, whatever is in the pantry), and wheat germ. Occasionally, I’ll add honey or vanilla or even make granola to do something a little different. [I don’t have any pictures of my yogurt bowl, however! Guess you’ll have to use your imagination – Stephanie]

#5: Jean writes us: 

My breakfast of champions for 8 years….sprouted grain muffin, topped with cream cheese (or other topping of choice) and broccoli sprouts. Long lasting energy!

#4: Linda S. writes us: 

My favorite is an omelette. Love adding sautéed onion, peppers and tomatoes, then top with shredded cheese.
My next fav is plain yogurt, berries and granola.

#3: Catrina writes us: 

A chickpea flour “omelette” filled with veggies etcetera (tofu in this case) is savory, substantial and can be high in protein (20 g here). In Indian cuisine, they have a version called “pudla”.

#2: From Satyam: “New” El-Paso Scramble – 100% organic & vegan

Here is the latest and greatest in breakfast fixins:

How to: Take a pound of organic tofu (I used firm): cube it and mash it in a cook pot. Sprinkle turmeric & black pepper; dice jalapeño (approx teaspoon); add splash of water. Put on high heat: stir, mix, & mash. After 5 min let it simmer. Add 1 full ripe tomato diced,  flax seed powder, nutritional yeast, and a dash of salt. I also added a splash of Bragg’s Liquid Aminos (a soy sauce alternative). Stir till tomatoes are warmed but not “melted”. Garnish with chopped kale. Enjoy.

Prep & cook time: 10 – 12 min or less.

#1: Kay writes: 

1/2 c rolled oats, 1/2 c water or milk, sweeten with a spoonful of stevia or honey, I add a spoonful of flax seeds, stir together in a glass container with a lid. Top with fruit. Place in fridge overnight, will last for 3 days. A variation: I add a spoonful or 2 of peanut butter powder & top with all fruit jelly.