Easy Nutritional Recipes

March is National Nutrition Month which means the perfect excuse to try new recipes! Quiche is my go-to for an easy and nutritional breakfast so we’re whipping up a Crustless Quiche. I also love playing around with zucchini so I’m trying my hand at Zucchini Bread Breakfast Cookies. To top it all off, I’m sharing our bulletproof coffee recipe to increase brain function and metabolism.

Zucchini Bread Breakfast Cookies

Ingredients needed:

1 ½ cups of quick oats

¾ cup of old-fashioned oats

1 cup of oat flour

¼ cup of chia seeds

2 teaspoons of cinnamon

1 teaspoon of baking powder

¼ teaspoon of sea salt

½ cup of unsweetened applesauce

1/3 cup of honey

4 tablespoons of Kelapo Coconut Oil (melted)

2 large eggs

1 teaspoon of vanilla extract

1 cup of shredded zucchini (excess moisture squeezed out)

¼ cup of chopped walnuts

Kelapo Coconut Oil Non-Stick Cooking Spray

Start by preheating the oven to 360 degrees. Grease two baking sheets with Kelapo Coconut Oil Spray and set aside. To make the cookies, place all the ingredients in a large bowl and mix with a non-stick spatula. Once combined, scoop each cookie using a tablespoon cup and place about 2 tablespoons per cookie. Slightly flatten each cookie and then shape. Bake for about 12-14 minutes or until lightly golden. Cool on the rack and then store in an airtight container.

Bulletproof Coffee

Ingredients needed:


2 tablespoons of Kelapo 50/50 Blend of Coconut Oil and Ghee

My secret, not so secret, the coffee recipe is very simple. After you’ve made your coffee, pour it into a blender cup and add 1 tablespoon Kelapo 50/50 blend of Coconut Oil and Ghee!

Ghee you say!?

Yes, you read that right!

The 50/50 blend of coconut oil and ghee has a richer flavor and smoother texture. Did I mention it energizes you and helps you focus? Can you see why I love it now?

Once that’s done, blend away with a hand blender! Pour your coffee in the mug and get ready to feel energized.

Crustless Quiche

Ingredients needed:

1 tablespoon of Kelapo Ghee (melted)

Mushrooms (thinly sliced)

1 shallot (minced)

½ tablespoon of minced garlic

2 cups of loosely packed spinach

Kosher salt (to taste)

Freshly ground black pepper (to taste)

8 large eggs

¼ cup of coconut milk

¼ cup sun-dried tomatoes (finely chopped)

¼ cup of grated parmesan

Begin by preheating the oven to 375 agrees. In a skillet add the Kelapo Ghee and let cook over medium heat. Once the ghee is melted, add the mushrooms and garlic then cook undisturbed for 2 minutes. Once they’re a bit tender, start stirring and cooking all the ingredients until mushrooms are completely tender and golden brown, about 5 to 6 minutes. Next, add the shallot and cook until fragrant. In that same skillet, toss in the spinach and cook until it has wilted down. Season everything with salt and pepper and remove from heat. In a large bowl, whisk together the eggs, coconut milk, tomatoes, and parmesan while also adding a bit more salt and pepper for taste. Fold in the cooked mushrooms into the mixture and season just a tad. Pour mixture into an 8” inch pan and back in the oven for about 18 to 20 minutes, or until eggs are set. Cool down for about 5 minutes and enjoy!


Related Posts Plugin for WordPress, Blogger...

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>