Follow this easy recipe from The Real Foods blog to prepare perfect pumpkin pie oats.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk of choice (kefir, almond milk, regular milk, etc.)
• 1/3 cup pumpkin puree
• 2  tablespoon chopped pecans
• 1/2 tablespoon pure maple syrup
• 1 tablespoon flax meal or chia seeds (or ½ tablespoon of each)
• 1 tablespoon pumpkin pie spice
• ½  tablespoon pure vanille extract
• Pinch of salt

Optional toppings: whipped topping, chopped pecans, pumpkin pie spice, maple syrup, etc.

Instructions

1. Mix all of the ingredients together in a medium bowl except for the toppings.
2. Divide the mixture into three different containers.
3. Refrigerate for at least 4 hours or overnight.
4. Add your topping before serving and enjoy.

The post Try These Pumpkin Pie Overnight Oats For Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Here’s a great recipe for gluten-free quinoa pancakes made by Alyssa Rimmerc from Simply Quinoa.

Ingredients

• 1 3/4 cup toasted quinoa flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup almond milk
• 2 flax eggs (or regular eggs)
• 2 tablespoons maple syrup
• 1 tablespoon oil
• 1 tablespoon apple cider vinegar (or lemon juice)

Instructions

1. Whisk together the dry ingredients and the wet ingredients in two separate bowls and leave for 3 minutes to rest.
2. Mix wet and dry ingredients together and stir until smooth.
3. Preheat a pan over medium-low heat and pour 1/4 cup of batter onto the pan. Cook for 1 minute then flip and cook the other side for another 1-2 minutes.
4. Once you cook the pancakes serve them with your favorite toppings and enjoy.

The post Try Simply Quinoa’s Fluffy Pancakes For Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients:

Nut and Seed Crumble:

• 1 egg white
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1/4 cup sliced almonds
• 2 tablespoons sunflower seed kernels
• 1 tablespoon sesame seeds

Salad:

• 1/2 cup full-fat plain Greek yogurt
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 1 ruby red grapefruit
• 1 blood orange
• 1 naval orange

Instructions:

1. Preheat your own to 350 F and line a small baking sheet with parchment paper.
2. While the oven is heating, mix the egg white, sugar, cinnamon, oil, and salt in a medium bowl. Add the almonds, sunflower seeds, and sesame seeds and continue stirring.
3. Spread the mixture evenly on a baking sheet and let it back for 15 minutes, until it starts to turn golden.
4. Mix the yogurt, honey, and vanilla in a small bowl and spread it onto four salad plates in a thin layer.
5. Cut the tops and bottoms of the fruit and cut away the peel and white bits. Slide the knife between the thin white membranes between the segments of the fruit and get rid of the membranes.
6. Place the fruit on to of the yogurt and sprinkle the nut crumble.
7. Serve immediately.

The post Breakfast Obessesion: Citrus Salad With Yogurt & Seedy Nuts appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

If this sounds like something you’d like, you should definitely give this Speculoos oatmeal a try. It’s a quick and easy breakfast recipe, packed with protein and heavenly spices. A tasty combination, that’ll brighten up your mood and give you energy for the rest of your day.

Miriam from Meals By Miri, who shared this recipe, says this oatmeal is “packed with warming spices which are sure to warm your soul lift your spirits.” Sounds great!

Ingredients

• 40g quick-cooking oats
• 30g mashed banana
• 250 plant milk or water (plant milk makes it creamier.. obviously)
• 5g caramel protein powder (can sub for a combo of brown sugar and maca powder)
• Pinch of salt
• ¼ tsp of these spices: cinnamon, ginger, cloves, cardamom, grated nutmeg

Instructions:

1. Add all your ingredients to a pot and bring to a simmer.
2. Boil for a few minutes until it reaches the desired texture.
3. Pour into a bowl and top with your favorite toppings such as peanut butter, maple syrup, seeds, granola, etc.

The post Try Meals By Miri’s Tasty Speculoos Oatmeal appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

If you’re out of healthy and fast recipes for breakfast, Sommer Collier from A Spicy Perspective shared one that might be helpful! This toasted coconut breakfast spread is easy to prepare even when you don’t have a lot of time. The unusual combination of cheese, coconut, and honey sounds tasty and promising.

Ingredients:

• 16 ounces Real California Milk Low Fat Cottage Cheese
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 1 cup shredded coconut

Instructions:

1. Preheat to oven to 400 degrees F and spread the coconut evenly over a baking sheet.
2. Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds.* Cool the coconut on the baking sheet.
3. While the coconut is cooling, place the cottage cheese, honey, and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.
4. Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.

The post Toasted Coconut Breakfast Spread: A Fast and Tasty Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Follow this easy recipe from The Real Foods blog to prepare perfect pumpkin pie oats.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk of choice (kefir, almond milk, regular milk, etc.)
• 1/3 cup pumpkin puree
• 2  tablespoon chopped pecans
• 1/2 tablespoon pure maple syrup
• 1 tablespoon flax meal or chia seeds (or ½ tablespoon of each)
• 1 tablespoon pumpkin pie spice
• ½  tablespoon pure vanille extract
• Pinch of salt

Optional toppings: whipped topping, chopped pecans, pumpkin pie spice, maple syrup, etc.

Instructions

1. Mix all of the ingredients together in a medium bowl except for the toppings.
2. Divide the mixture into three different containers.
3. Refrigerate for at least 4 hours or overnight.
4. Add your topping before serving and enjoy.

The post Try These Pumpkin Pie Overnight Oats For Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Here’s a great recipe for gluten-free quinoa pancakes made by Alyssa Rimmerc from Simply Quinoa.

Ingredients

• 1 3/4 cup toasted quinoa flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup almond milk
• 2 flax eggs (or regular eggs)
• 2 tablespoons maple syrup
• 1 tablespoon oil
• 1 tablespoon apple cider vinegar (or lemon juice)

Instructions

1. Whisk together the dry ingredients and the wet ingredients in two separate bowls and leave for 3 minutes to rest.
2. Mix wet and dry ingredients together and stir until smooth.
3. Preheat a pan over medium-low heat and pour 1/4 cup of batter onto the pan. Cook for 1 minute then flip and cook the other side for another 1-2 minutes.
4. Once you cook the pancakes serve them with your favorite toppings and enjoy.

The post Try Simply Quinoa’s Fluffy Pancakes For Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients:

Nut and Seed Crumble:

• 1 egg white
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1/4 cup sliced almonds
• 2 tablespoons sunflower seed kernels
• 1 tablespoon sesame seeds

Salad:

• 1/2 cup full-fat plain Greek yogurt
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 1 ruby red grapefruit
• 1 blood orange
• 1 naval orange

Instructions:

1. Preheat your own to 350 F and line a small baking sheet with parchment paper.
2. While the oven is heating, mix the egg white, sugar, cinnamon, oil, and salt in a medium bowl. Add the almonds, sunflower seeds, and sesame seeds and continue stirring.
3. Spread the mixture evenly on a baking sheet and let it back for 15 minutes, until it starts to turn golden.
4. Mix the yogurt, honey, and vanilla in a small bowl and spread it onto four salad plates in a thin layer.
5. Cut the tops and bottoms of the fruit and cut away the peel and white bits. Slide the knife between the thin white membranes between the segments of the fruit and get rid of the membranes.
6. Place the fruit on to of the yogurt and sprinkle the nut crumble.
7. Serve immediately.

The post Breakfast Obessesion: Citrus Salad With Yogurt & Seedy Nuts appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

If this sounds like something you’d like, you should definitely give this Speculoos oatmeal a try. It’s a quick and easy breakfast recipe, packed with protein and heavenly spices. A tasty combination, that’ll brighten up your mood and give you energy for the rest of your day.

Miriam from Meals By Miri, who shared this recipe, says this oatmeal is “packed with warming spices which are sure to warm your soul lift your spirits.” Sounds great!

Ingredients

• 40g quick-cooking oats
• 30g mashed banana
• 250 plant milk or water (plant milk makes it creamier.. obviously)
• 5g caramel protein powder (can sub for a combo of brown sugar and maca powder)
• Pinch of salt
• ¼ tsp of these spices: cinnamon, ginger, cloves, cardamom, grated nutmeg

Instructions:

1. Add all your ingredients to a pot and bring to a simmer.
2. Boil for a few minutes until it reaches the desired texture.
3. Pour into a bowl and top with your favorite toppings such as peanut butter, maple syrup, seeds, granola, etc.

The post Try Meals By Miri’s Tasty Speculoos Oatmeal appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

If you’re out of healthy and fast recipes for breakfast, Sommer Collier from A Spicy Perspective shared one that might be helpful! This toasted coconut breakfast spread is easy to prepare even when you don’t have a lot of time. The unusual combination of cheese, coconut, and honey sounds tasty and promising.

Ingredients:

• 16 ounces Real California Milk Low Fat Cottage Cheese
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 1 cup shredded coconut

Instructions:

1. Preheat to oven to 400 degrees F and spread the coconut evenly over a baking sheet.
2. Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds.* Cool the coconut on the baking sheet.
3. While the coconut is cooling, place the cottage cheese, honey, and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.
4. Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.

The post Toasted Coconut Breakfast Spread: A Fast and Tasty Breakfast appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.