I have been reviewing the blog recently, making adjustments and moving things around when I noticed that I really do not have very many breakfast recipes! I always eat some sort of breakfast but more often than not it consists of a smoothie or juice.

I was never big on eating very early in the morning and thus prefer something lighter like a smoothie. I often post pictures of the smoothies or smoothie bowls on Instagam but feel that throwing a bunch of stuff in a blender doesn't warrant an actual 'recipe' as its usually just whatever fruits and veggies I have lying around!

Another great thing about an alkaline diet is that really any of the main dishes can be eaten for breakfast as well and any of the dishes labeled breakfast can be eaten for lunch or dinner since they are based on fruits and vegetables. As you know an alkaline diet consists of 70% alkaline forming foods and 30% acid forming foods. This does not mean that 30% of your diet should be filled with candy bars and processed foods! When choosing acidic forming foods you still want to look for foods that add healthy benefits to your system such as yogurt, eggs, cheese, fish or lean chicken.

The granola recipe that I created this morning is oat and gluten free and can be eaten as a snack or as breakfast, it is loaded with omega 3's from flax seeds and chia seeds, as well as antioxidants from the blueberries and protein from the quinoa. Sweetness comes from a touch of maple syrup and a dash of cinnamon, toss it on yogurt, salad, or veggies for a little crunch. I choose to eat mine with blueberry greek yogurt in a honey dew bowl - talk about a treat. It could be made in the oven but I always try to save time by making mine on the stove top, just be careful so it doesn't burn! Enjoy and healthy eating!

Blueberry Quinoa Maple Granola

Makes 8oz but can easily be doubled

1/2 cup Quinoa (uncooked)

1/2 cup Pecans, chopped

1 tbs Chia Seeds

1 tbs Flax Seeds

1 tbs Coconut Oil

1 tbs Maple Syrup

1 tsp Cinnamon

Dash of Pink Himalayan Sea Salt

1/2 cup Blueberries

1/4 cup Coconut (desiccated or flaked)

Heat 1 tbs of coconut oil in a saute pan over medium heat. Once melted add the quinoa, pecans, chia and flax seeds, tossing to coat in the oil. Let toast for 1-2 minutes, stirring frequently and lower heat if necessary.

Add the maple syrup, cinnamon and salt, stirring to combine, spread out evenly in the pan and let it cook for another 1-2 minutes until the quinoa starts to pop. Cover and reduce heat to low to contain the popping.

Stir in blueberries and coconut. Cooking until blueberries darken and soften. Remove from heat and let cool. Once cool, store in an airtight container for later use. Enjoy!

It is so nice to leave the Northeast in the winter time, to travel beyond the frozen ground, chilling winds and wool socks, south to where the palm trees sway and the air is balmy. I am lucky in the fact that my sister lives in Florida, it has become a tradition of sorts to start the new year warming up from the cold winter on the beach!

At this time of year the Northeast has gone into a hibernation of sorts, the early evening and chill drives people into their homes. The veggie scene moves towards heavy greens and root vegetables so it is a wonderful change for my taste buds to come down here and eat light delicious meals filled with 'summer' fruits and vegetables. My sister also loves the fact that I feed her!

This is my third day and we have had smoothie bowls, fresh salads, and more, all equally delicious and nutritious! I always find that it is a great recharge from the heaviness of winter and that it puts me in the right mindset for the new year.

This morning, I wanted to try something new. The grocery store had these amazing looking papayas so I whipped up some stovetop granola, threw in some fruit and yogurt and created an amazing breakfast that was simple and would leave us happy and recharged for the rest of the day. It is New Years Eve and we have to keep our energy up in order to witness the passing of one year into another by way of crystal balls dropping from the sky.

I hope that you enjoy this great recipe....

Papaya filled with Coconut Granola, Fresh Fruit, and Yogurt

Stovetop Granola

3 tbs Coconut Oil

1 1/2 cups Oats

1/4 cup Coconut Sugar

1/4 cup Pecans, Chopped

1/4 cup Shredded Coconut

1/4 cup Raisins

1/4 cup Sliced Almonds

1/2 tsp Cinnamon

In a saute pan heat 2 tbs coconut oil over medium heat. Add the oats, tossing to coat and stirring often until browned. be careful as coconut oil has a lower heating point and can thus burn easily. Stir in the remaining tbs coconut oil, cinnamon, and the coconut sugar, coating and browning further until crunchy. Add the nuts, raisins, and shredded coconut, fully incorporating. Cook for another minute then remove from heat and let cool. The excess granola can be stored in an airtight container for later use.

1 Papaya, halved

1/4 cup Blueberries

1/4 cup Raspberries

1/2 Avocado, diced

1 tbs Chopped Pecans

1 tbs Chopped Almonds

Stovetop Granola

Yogurt of your choice

Honey

Take the papaya and slice length ways. Remove the seeds, saving for another use. Fill each side of the papaya with granola, fruit, nuts, and 1/4 of the avocado. Top with a dollop of yogurt and a drizzle of honey. Enjoy and Healthy Eating!