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Healthy Breakfast Bowl – Paleo Gluten Free Breakfast Recipe #healthymeal #whole30

Healthy Breakfast Bowl – Paleo Gluten Free Breakfast Recipe #healthymeal #whole30

This solid Breakfast Bowl is a rich and filling blend of dried organic product, apples, crude nuts, coconut and other bravo fixings. It makes an extraordinary elective when you are sick of the eggs on the off chance that you have been following an entire nourishments eating plan like Paleo or other high protein plans.

This Paleo breakfast bowl has the sweetness of the dried organic product, mash from the nuts and smoothness from the coconut milk. It is generous and filling and tastes incredible. The best part is that it's a pleasant change from eggs for breakfast each day.

This formula serves 2 and works out to around 483 calories for each serving. It fits a Food Freedom plan, is Paleo, clean eating and gluten free. In spite of the fact that it is made with all Whole30 fixings, it is as yet a somewhat sweet breakfast which can be an issue for the individuals who are attempting to not eat sweet things.

This sound breakfast bowl meets up in not more than minutes and fits into a Vegan, Paleo and Gluten Free Diet plan.

Also Try Our Recipe : No Cook Meal Prep Chicken Cobb Salad 

Healthy Breakfast Bowl – Paleo Gluten Free Breakfast Recipe #healthymeal #whole30

Ingredients
FOR THE BOWL

  • 1 tbsp of coconut oil
  • 2 small apples, peeled and diced
  • 1/2 cup of full fat coconut milk (lite also works and will lighten the fat and calories slightly)
  • 1/2 cup of roughly chopped raw nuts (I used filberts, hazelnuts and cashews)
  • 1/4 cup of unsweetened dry fruit. (I chose plums, figs and apricots, plus some unsweetened banana slices)
  • 1/4 tsp of sea salt
  • pinch of nutmeg
  • 1 1/2 tsp of cinnamon
  • 3 tbsp of shredded unsweetened coconut

TOPPINGS:

  • Sliced bananas
  • A few almonds
  • Heated coconut butter

Instructions

  1. Heat the coconut oil in a non stick pan and cook the apples and nuts for a minute or so until the apples soften and the nuts start to brown.
  2. Stir in the coconut milk and mix well.
  3. Add the shredded coconut and spices and stir in the dried fruit. Cover and cook for about 3 minutes until the mixture is thick and creamy and some of the coconut milk is reduced. Don't cook too long, since you want the nuts to still have a bit of crunch.
  4. Top with sliced bananas, a few almonds and some melted coconut butter.
  5. Serve imediately

For more detail : bit.ly/2wOUHdG

Read More Our Recipe : VEGAN BLUEBERRY MUFFINS 

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