3 Paleo Breakfast Recipes for Chilly Fall Mornings

3 Paleo Breakfast Recipes for Chilly Fall Mornings

As the leaves begin falling, so does the temperature. Who wants to get out of bed when the sky is grey and the air is crisp? No one. Stay cozied up under all of the blankets with these three fall paleo breakfast recipes that are perfect for starting your day on a healthy and delicious note. 

Paleo Breakfast Recipes & Beverage Pairings

1. Chia Pudding + Chai Apple Cider

Pumpkin Chia Pudding

  • 1/4 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 2 dates, softened in hot water
  • 1/4 cup organic pumpkin puree
  • 1/2 teaspoon pumpkin spice
  • pinch salt
  • 1 tablespoon Superfood Cashew Butter
  • chopped pecans

Mix the chia seeds and almond milk together and let it sit in the fridge for at least an hour. Add the vanilla extract, dates, pumpkin puree, pumpkin spice, and salt. Combine in a high speed blender until smooth and creamy. Garnish with the Superfood Cashew Butter and chopped pecans. Adapted from Create Mindfully.  

Chai Spiced Apple Cider

  • 4 cups organic apple cider
  • 1-inch whole piece ginger, peeled
  • 2 whole cinnamon sticks
  • 8 whole cloves
  • 6 whole cardamom pods
  • 4 whole black peppercorns
  • 1 whole star anise
  • 1/2 whole vanilla bean, sliced in half lengthwise
  • Ground cinnamon, for topping
In a 2-quart sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant. Strain the cider and divide between two mugs. Finish with a sprinkle of cinnamon. Adapted from Kitchn.


2. Sweet Potato Bowl + Honey Cinnamon Latte


Sweet Potato Breakfast Bowl

  • 1 large sweet potato
  • 1/2 tablespoon organic honey or maple syrup
  • 2 teaspoons cinnamon
  • Handful of raisins
  • Handful of chopped nuts
  • 2 tablespoons Protein + Probiotic Almond Butter

Preheat the oven to 375 degrees F. Wash the sweet potato and poke with a fork a few times and wrap it in aluminum foil. Bake for about an hour or until soft. Let it sit for 5 minutes before peeling the sweet potato. Once peeled, lightly mash with a fork and add honey and cinnamon. Transfer the mixture to a bowl and add the raisins. Drizzle the Espresso Peanut Butter across the top and finish it off with chopped nuts. Adapted from Healthy Liv.  

Iced Honey Cinnamon Latte (Miel)

  • 1 ½ cups almond milk
  • 2 shots of espresso (or ¼ cup strong coffee if you don’t have an espresso maker)
  • 1 tablespoon organic honey
  • 1/4 teaspoon cinnamon

First, make your espresso or coffee. While that is brewing, add the honey and cinnamon to the bottom of a mug and pour the espresso in the mug. Stir the ingredients in the mug to incorporate the honey and cinnamon completely into the espresso. Lastly, pour the milk into the mug, add some ice, and sprinkle some cinnamon on top.

3. Acorn Squash Bowl + Maple Chamomile Tea Latte

Acorn Squash Breakfast Bowls with Yogurt

  • 1 acorn squash
  • 1 teaspoon organic coconut oil
  • 1/4 teaspoon cinnamon
  • 1 cup full-fat organic plain yogurt
  • 2 tablespoons Superfood Almond Butter
  • toppings: dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.

Preheat oven to 425 degrees F and while preheating, cut the acorn squash in half and remove seeds. Grab a baking sheet and rub a little coconut oil over the sheet and rub some coconut oil over the faces of each squash half. Sprinkle each half with cinnamon and set them face down on the prepared sheet. Bake for 40-50 minutes or until squash is tender. Let it cool for 5-10 minutes and then add a ½ cup of yogurt to each half and incorporate toppings of your choice. Finally, drizzle with our Superfood Almond Butter for a nutty finish. Adapted from Eating Bird Food.

Maple Cinnamon Chamomile Tea Latte

  • 1/4 cup boiling water
  • 1 ¼ cup almond milk
  • 2 chamomile tea bags
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cinnamon

Boil the water over the stovetop and prepare mug with the tea bags. Once the water is boiling, pour into the mug over the tea bags and let steep for 3-5 minutes. Place the almond milk in a saucepan over medium heat and let it heat up for a few minutes or until it starts to steam. Remove tea bags from the mug and add the maple syrup and cinnamon into the mug. Stir to incorporate. Pour over the milk and sprinkle some extra cinnamon on top to finish it off! I can guarantee that any of these 3 combinations of fall flavors will keep you cozy under the covers for a few extra minutes before having to start your busy fall day.

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