Easy Breakfast Recipes | Paleo, Healthy Breakfast Ideas


hey everyone and welcome back it to my
channel and welcome to a new video today I’m sharing with you with some delicious
healthy breakfasts featuring these pumpkin spice latte donuts which you
guys went crazy for when I leaked a little sneak peek on my ancestry so make
sure you’re following there so you see all the big Peaks and let’s get into it
so the first thing we’re making are these delicious pumpkin spice latte
donuts I’m starting off with some pumpkin I love pumpkin it’s rich in
fiber it’s got beta-carotene which makes it
like that orange color you’ve got lots of potassium as well
which helps to bounce the electrolytes in your body to that I’m gonna be adding
in a tablespoon of espresso you can also use a strong coffee either or and along
with some coconut oil which helps to stabilize our blood sugar and the
healthy fats keep you full to kind of shut down that hunger hormone but that
makes you have cravings it makes you kind of like get hungry quick I’m adding
a little bit of maple syrup for sweetness along with an egg just to help
everything bind I haven’t tried this with the flax egg so if you try it with
a flax egg and it works it let me know and you should mix that all together
until you get it nice and smooth and everything is combined then I’m gonna be
adding in a little bit of coffee extract so I’m using this in place of vanilla if
you don’t have coffee extract you can definitely use vanilla in this but I
think the coffee extract just really complements a little bit of espresso we
added in and really gives that Coffee pumpkin spice latte flavor so then I’m
adding in some coconut flour coconut flour is really high in fiber which is
why I love it and it helps to balance your blood sugar because of that high
fiber and then I’m adding in a tablespoon of tapioca flour now if you
don’t have coconut flour or tapioca flour I will leave some substitutions in
the description box below but then just adding in some baking soda and baking
powder which basically just helps with the rising and developing of the batter
so just fold everything into it until it’s nice and smooth and everything is
blended and you still want to overmix it so just mix it until everything is
combined but don’t mix it too much then I’m going to just put that into a
plastic bag so that we can pipe it you don’t have to pipe it into your donut
mold but I find you get like a really nice donut shape if you just put it into
beg you cut a hole and you can make these nice fun shapes so this one made
for doughnuts for me if you want you can double it and make more but I like
having these fresh and I store them in the fridge after so I like making about
four at a time while those are in the oven I’m making a little glaze with some
almond butter and some pumpkin spice and I kind of just stir that together until
it’s nice and smooth and again just adding in a little bit of coffee extract
so that the glaze really has that coffee flavor in it as well once your donuts
are cooled you can dip them into your clays and you want to make sure they’re
cooled otherwise the glaze will kind of just run off the sides because the heat
of the donut will melt like the almond butter even more and then I’m just
putting that on a wire rack to kind of cool some more and hard in a bit more
again you really want to wait until like the donuts are cooled I would say about
10-15 minutes until you glaze them and then like I said I just store these in
the fridge and oh my gosh guys they’re amazing they’re so moist they’re so
decadent they feel like an indulgence you can’t even tell that they’re healthy
for you next up we’re making egg in a squash I used to love egg in a hole when
I was a kid and I thought this would be a fun like fall inspired twist so I’m
taking an acorn squash and just slicing that into big chunks you can really use
anything can use baronet’s squash or any kind of like squash you like I like
acorn because it’s really high in antioxidants and also decreases
inflammation and it’s great for your skin as well gives you the a really nice
glow so I’m scooping out the center which has
all like the seeds in it and you guessed it guys this is the hole where we are
going to be putting our egg so just scoop the inside of the seeds yeah out
of your hole and then I’m putting that onto a baking sheet and we’re going to
be baking that now you’re gonna bake this for a little bit before we add the
egg so I like to meal prep these and then in the morning up I just throw the
egg and this in the oven and it’s good to go once they’ve been cooking for
about 15 minutes you can go ahead and add your egg into the center and then
pop them in for 12 minutes and they make a such a delicious fun breakfast I’ve
brought this to clinica brought this to school before it may were perfect and
lastly we’re making this child she had pudding she’ll try it so warming in the
fall time so I’m starting off of course with some chia seeds loaded with omega-3
it’s healthy fats help keep you full taxied again also filled with healthy
fats fiber help balance blood sugar and keep you regular and then I’m adding in
some almond milk you can do cashew milk hemp milk whatever kind of nut or seed
milk that you like 2/3 of a cup and we’re gonna be adding not in then I’m
putting it in a little bit of vanilla for flavor I really find vanilla is a
key and chia pudding it really makes a difference and then I’m adding in some
chai spice you can just find it on Amazon in your grocery store but it has
all the blends of like cardamom nutmeg cinnamon all these really great warming
spices that are perfect for fall and their lows antioxidants you guys have
seen my chia pudding video you know my secret hack to the best chia pudding and
that’s adding in some full fat coconut milk not only is this great for your gut
because it helps to replenish that lining and rebuild it but it tastes so
decadent and rich and makes it wonderfully creamy healthy fats help
keep you full it’s just a winner all around so if you’re not adding canned
full fat coconut milk to your chia pudding
you’ve got to get on that so you just whisk that together and then I’m making
some caramelized banana so I’m going the extra mile here you don’t have to but
I’m taking this vanilla G and then I’m putting the bananas on there to
caramelize so this is a quarter of banana I sliced it really thin so that
we get a little bit of the sweetness we get some fun caramelized bananas but
we’re not adding too much sugar to this so they just cook on the stovetop for
about like 3-4 minutes added some cinnamon wonderful just flip them about
halfway through but they get so fragrant and so yummy and their sweetness is
actually brought out when you cook them I’m throwing a little bit of pumpkin
seeds on top you can put whatever you like on your chia pudding more granola a
different kind of nut or seed and then topping that with my caramelized bananas
on the top as well guys I think I’m gonna caramelize blini I was like every
time I make chia pudding that because it was just so good if you have the time to
even make prep this they’ll stay good in the fridge I’m adding on some bee pollen
which is great cuz it boosts your immune system and in this change of season I
could do all the immune boosting possible and then of course a little
drizzle of almond butter I love almond butter I’m pretty much
everything so chia pudding is no exception and I just love to like take a
scoop full and then he had the swirl the almond butter and a caramelized banana
and the yummy chia pudding and it’s so creamy and
so I hope you guys enjoyed this video if you try them out be sure to tag me on
instagram because i’m always sharing all your creations and guys you need to make
these dogs I mean you need to make everything but these donuts I am
obsessed with I’ve already made more twice they’re just so delicious so I
hope you guys are having a great day and I’ll see you in my next video

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Reader Comments

  1. Traci Lyn

    I have leftover pumpkin purée in my fridge from pumpkin granola…. sooooo going to make these donuts this weekend, since I have all of the ingredients in my pantry/fridge…besides the donut pan! Lol

  2. Megan Edwards

    Is there anything I could sub for the espresso in the donuts as I don’t like coffee- obviously I’ll just replace the extract with vanilla but not sure what to replace the espresso with. Can’t wait to make these! Thanks @keepupwithliv

  3. Kori Skene

    'Chai Chia' is really cool to say, a bit like a tongue twister if you repeat it often enough 😂 I love all the recipes, especially the chia pudding.

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