2 cups gluten-free oats
1/2 cup chopped walnuts
2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
2 tablespoons chia seeds
2 eggs, lightly beaten
1 egg white
1/4 cup goat milk yogurt
1/2 cup apple juice
4 tablespoons coconut oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
1/4 cup honey
2 large green organic apples, chopped
2 ripe bananas, mashed

Just follow these 7 steps to make these yummy Apple-Banana Muffins:

1. In a food processor, grind the oats into a flour-like consistency. Add the walnuts and grind.




2. In a large mixing bowl, combine the ground oats and walnuts, baking powder, baking soda, and chia seeds.




3. In a separate small bowl, lightly beat the eggs and egg white. Mix in the yogurt and apple juice. In a small pot, mix the coconut oil, cinnamon, vanilla, and honey over low heat until it becomes syrupy, and combine with egg mixture.




4. Add wet mixture to dry mixture, and slowly fold in apples and bananas.




5. Heat the oven to 350°F. Line a muffin pan with paper liners or lightly grease your muffin tins, and fill until three-fourths full.




6. Bake for 40 minutes or until a toothpick is inserted in the center of the muffin and comes out clean.




7. Allow the muffins to cool for 15 minutes, then sprinkle with cinnamon before serving.

Now watch the video to see how Matthew & Michele make this recipe:

Source: Lizzie Fuhr

The post [Video] Miranda Kerr’s Special Recipe for APPLE-BANANA MUFFINS appeared first on Top Morning Recommendations.

1 1⁄2 cups 100% pure, uncontaminated, rolled oats (certified gluten-free)
3⁄4 cup whole almonds
heaping 1⁄2 cup dried blueberries
1⁄2 cup pistachios
1⁄3 cup ground flaxseed
1⁄3 cup walnuts
1⁄3 cup pepitas
1⁄4 cup sunflower seeds
1⁄3 cup pure maple syrup or honey
1⁄4 cup unsweetened apple sauce
1 cup almond butter


Substitute any nut/seed of choice (or nut/seed butter) or dried fruit as desired (sliced apricot, cranberries, cherries, dates & fig are all delicious here).

The preparation instructions are on the next page …

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The post An Easy “No-Bake” BLUEBERRY BREAKFAST BAR Recipe appeared first on Top Morning Recommendations.

These gluten-free crunch bars are made with puffed brown rice cereal to provide a lower calorie base than most store-bought bars. Then flax seeds, pine nuts, pecans and dried cranberries add healthy fats and antioxidants. You might want to replace the brown sugar with honey to add more flavor.


These are delicious snack bars that you can eat on the go … something healthy to grab when there’s no time for a normal breakfast in the morning.


This recipe calls for baking in the oven, so it takes a little more time to prepare than raw granola energy bars. It’s worth it, though, because these energy bars are really tasty:

RISE & SHINE ENERGY BARS

INGREDIENTS

• 1 cup pecans, chopped
• 1 cup gluten-free oats
• ⅓ cup pine nuts
• ¼ cup flax seeds
• ⅔ cup light brown sugar
• ½ cup honey
• 4 Tbsp. unsalted earth balance or butter
• ½ tsp. salt
• 2 tsp. g-free vanilla extract
• 2 cups g-free puffed brown rice cereal
• ½ cup dried cranberries

Go to the next page for the detailed instructions …

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The post Enjoy Meg’s Nutritious & Easy-to-Make “RISE & SHINE” ENERGY BARS appeared first on Top Morning Recommendations.

This recipe is 100% whole grain, 100% healthy, super easy, soaked to reduce phytate problems, AND was divinely delicious.

Note about Soaking:
 

It’s a healthier option to make your grains more digestible. It breaks down phytic acid, a compound that draws minerals out of your system and hinders the absorption of the minerals in your grains.

Here are the ingredients you’ll need to make 40 perfect pancakes:
 

3 cups whole wheat pastry flour*
1 c. buttermilk or milk or yogurt**
1 c. water
¼ c. apple cider vinegar
¼ cup melted coconut oil***
4 lightly beaten eggs
3 tsp. baking powder
1 tsp baking soda
1 tsp salt

*This recipe works with all regular whole wheat, is much better with half whole wheat/half pastry flour, and is best with all pastry flour. I like to go ½ and ½ most of the time.

**Because you’re adding vinegar to the milk, it’s a “fake” buttermilk of sorts and hasn’t had a problem sitting on my counter overnight. Raw milk would be safest for this though if you choose to use milk. You can also use the dairy choice in place of the water for even richer pancakes. I have tried all three options, and I think the milk is the best one, but I often use homemade yogurt.

***Add this in the morning if you’d rather melt your coconut oil in the pan you cook your pancakes in.

Now just follow these 3 easy steps to make the batter for these perfect Soaked Whole-Wheat Pancakes:
 

1. Mix flour, buttermilk/milk/yogurt, water, vinegar and coconut oil.

2. Leave on counter for 12-24 hours to soak.

3. Just before cooking add eggs, baking powder, baking soda and salt.

These pancakes are so thick, yet light and fluffy, probably because of the bubbly reaction between the vinegar and the baking soda. You can’t taste the vinegar in the final product, by the way, just the pancake-y goodness.

If you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!

Source: Katie Kimball

The post How to Make the Best-Ever WHOLE-WHEAT PANCAKES (“Soaked”!!) appeared first on Top Morning Recommendations.

You’ll notice that all three of these recipes are quick and easy to make!
 
 
 
 

1. GLUTEN-FREE BISCUITS

 

Prep time:  5 mins

Cook time:  10 mins

 

Serves: 9

 

Classic rolled biscuits! These are perfect in any bread bowl or enjoyed in the morning spread with jam.

 

INGREDIENTS

• 2 1/4 cups Homemade Gluten-Free Bisquick Substitute
• 2/3 cup milk, regular or dairy-free

 

INSTRUCTIONS

 

1. Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, stir homemade bisquick and milk together until a soft dough forms.
3. Dust your counter with a little bit of the dry bisquick mix. Turn the dough out onto the counter and knead it about 12 times. Dust a rolling pin with bisquick mix and roll dough out about 1/2 inch thick. Cut with 2 1/2-inch cutter. Gather scraps together and re-roll as needed to get nine biscuits.
4. Place on prepared baking sheet. Bake until golden brown, about 10 minutes.

Image courtesy of: cbcastro

Continue on to the next page to see 2 more Homemade Gluten-Free Bisquick recipes …

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The post 3 Recipes for Gluten-Free Biscuits, Pancakes & Waffles appeared first on Top Morning Recommendations.

Quinoa is one of the few plant-based sources of complete protein and lots more — and it tastes good, too! It’s native to Bolivia, comes in three different varieties (white, red and black) and is related to spinach and beets. As a gluten-free grain, it has become quite popular in recent years with its mild flavor and light crunch. It has become a nutrient-rich substitute for pasta, rice, couscous and cereals. Also available as gluten-free flour for baking.

Below are the 3 delicious and healthy quinoa recipes that you should try. My favorite is the Mexican Quinoa!
(Sara Lynn explains more in the video.)

1. Rainbow Quinoa Salad
 

1 cup quinoa
2 cups vegetable broth
1 cup corn
2 carrots, grated
1 cup cherry tomatoes, halved
1 cup red cabbage, shredded
1 cup broccoli florets
¼ cup olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper

Go to the next page for the instructions on how to prepare this flavorful salad:

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The post 3 Healthy Quinoa Recipes + Video appeared first on Top Morning Recommendations.

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The post Easy & Awesome “Pumpkin Pie” Overnight Oats appeared first on Top Morning Recommendations.

2 cups gluten-free oats
1/2 cup chopped walnuts
2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
2 tablespoons chia seeds
2 eggs, lightly beaten
1 egg white
1/4 cup goat milk yogurt
1/2 cup apple juice
4 tablespoons coconut oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
1/4 cup honey
2 large green organic apples, chopped
2 ripe bananas, mashed

The preparation instructions and video are on the next page …

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The post M&M’s Popular APPLE-BANANA BREAKFAST MUFFIN Recipe (Video) appeared first on Top Morning Recommendations.

One variety of millet is called “yellow proso” —
 
 

It’s hulled or pearled, but the bran remains intact. If you’ve never seen it before, it looks a lot like tiny yellow, round beads … it’s a staple for many people around the world including those in Africa, China and India. Small though it is, it’s packed with good nutrition.

Millet is almost as high in protein as wheat. It also delivers niacin, magnesium, copper, manganese and zinc … Its light, delicate flavor makes it perfect for just about anything. I love it hot as a breakfast cereal or served up pilaf-style as a side dish. Because it’s mild, it takes well to spices, herbs and seasonings.

Here’s a simple, basic recipe for cooking millet:
 
 

1 cup millet
1 cup water
Pinch of salt

(1) Combine millet, water and salt in a saucepan. Bring to a boil, lower the heat, cover and simmer for 15 minutes.

(2) Remove from heat, keep it covered and let it stand for another 20 minutes before fluffing with a fork.

Optional: If you prefer a toasty, nutty flavor and would like to keep the grains light and dry, then just toast the millet — before cooking — in a dry skillet over medium to medium-high heat for 3 to 4 minutes.

Read further on the next page for several recipe ideas for cooking with millet:

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The post All About MILLET … and Including MILLET in Your Meal Plan! appeared first on Top Morning Recommendations.