LIV Gluten Free Steel Cut Oat and Pink Lady Apple Pancakes with Fresh Berries | Healthy Breakfast Recipe

healthy pancakes gluten free recipe

This is my go-to weekend brunch recipe that my husband and I make when we are burned out on traditional oatmeal and egg dishes. Made with steel cut oats, this recipes is naturally clean and gluten free. Topped with fresh berries, butter and maple syrup, you’ll savor the flavors long after you finish breakfast.


·      2 cups steel cut oats ( I love Bobs red mill or Quaker Oats)

·      2½ cups almond or coconut milk (the best, purest, coconut milk comes from a can - Native Forest Organics is great)

·      1 whole pink lady or fuji apple, cut in small pieces (I like pink lady for the tartness)

·      2 eggs

·      1 egg white (beaten into a foam- this makes the pancakes fluffy)

·      ½ teaspoon salt

·      2 ½ tablespoons coconut oil

·      1 tsp vanilla

·      1 tsp cinnamon

·      1 tsp baking powder

·      1 tsp of raw organic honey

·      Optional toppings: Fresh berries, organic maple syrup and organic butter.



Place all ingredients in blender. You can use larger Vitamix or two batches can fit in a Nutribullet. Pulse until batter is smooth.

Heat ceramic skillet with a teaspoon of coconut oil. Once hot, pour first pancake about 4-5 inches in diameter, and about ½ inch thick. *If you make them larger than that they won’t cook in the middle and will be very hard to flip.

Cook each side for about 2-3 minutes until lightly golden brown, and transfer to warm plate. Repeat until mixture is gone.

Lastly, experiment with different seasonal toppings and flavors. I like to add a square organic butter on top with fresh organic maple syrup and cut strawberries, raspberries or blueberries, depending on what’s in season.  


LIV Berry Oatmeal with Coconut and Cinnamon | Healthy Breakfast Recipe

A delicious, easy, healthy breakfast that is one of my staples. Especially when you’re trying to detox, this is great to have after your morning smoothie or juice to give your digestive system a rest from heavy fats and proteins. This recipe is also extremely versatile – experiment with different fruits, nuts and milks for different flavors and textures.  My husband also likes to add cacao nibs which gives him a extra boost of energy and antioxidants in the morning. Packed with healthy carbohydrates, fiber, and B vitamins, this is a breakfast you won’t want to miss.


·       1 cup rolled or steel cut oats

·       1 tablespoon coconut oil

·       2 cups full fat coconut milk or almond milk

·       1/4 cup of blueberries

·       ¼ cup of raspberries or blackberries

·       1 banana sliced

·       1 teaspoon of cinnamon

·       1 tablespoon of coconut oil

·       2 tablespoons of maple syrup

·       2 tsp chopped walnuts or almonds

·       1 tsp cacao nibs (optional)



1.     Place a small sauce or soup pot over medium heat.

2.     Add water and oats to pot and bring to a boil. Reduce to low heat, stir occasionally, and cook for 5-7 minutes until oats reach your desired consistency.

3.     Take oats off heat and spoon into to a medium sized bowl.

4.     Add your coconut oil, and swirl in while still hot. Then add maple syrup, fruit, nuts, cacao nibs, milk and finish with cinnamon on top.  Serve while still piping hot and enjoy!

LIV Superfood Power Protein Drink © | Healthy Smoothie Recipe

After my LIV Vibrant Green Smoothie © in the morning, I usually make this Power Protein smoothie for my husband and I before we head out for the day. These nutrient-dense smoothies are a tremendous sources of long-burning fuel and superfoods to power your day.  If I’m hungry in the afternoon, this is also a great snack between lunch and dinner.

 Instead of soy or whey protein powder, I recommend brown rice or hemp protein because these proteins are easier to digest, and a cleaner plant-based energy source (free from dairy).  Chia seeds are also a great longevity food, coined “the runners food” packed with protein, fiber, Omega-3 fatty acids and minerals.  

In addition, I’ve included a pinch of raw cacao powder which is one of the worlds top superfoods and revered in Southern American cultures for their energy boosting properties. Last, but certainly not least, I add a heaping spoonful of acai powder or goji berries for an antioxidant blast to help fight free radicals and keep your cells healthy and youthful.


  • 2 ½ cups unsweetened almond milk
  • 2/3 cup hemp or brown rice protein powder
  • ½ cup coconut water
  • 3 tsp. chia seeds
  • 1 TBSP acai powder or goii berries
  • ½ tsp. cacao powder
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • 1 Banana


Add the almond milk and coconut water to the blender, and then slowly add in each ingredient. Blend on low speed until smooth.


*Please note that I use a Vitamix blender to make this recipe (yield is apx. 28 oz), but you can easily half the recipe to fit within Nutribullet or SharkNinja large cups.

LIV Healthy Breakfast Recipe | Vegetable Fritatta with Zuchinni

By eating a hearty breakfast, you’ll give your metabolism a jumpstart and be in better control of your cravings. When we miss this important meal, we are more likely to engage in mindless snacking and overcompensating for any calories “missed” by skipping breakfast. After your healthy serving of greens in LIV Vibrant Green Smoothie, it’s important to get a good dosage of protein and healthy fats to keep you full and satiated throughout the morning. Eggs are a great breakfast, and have been coined the “perfect food,” loaded with vitamins, minerals, high quality proteins and good fats.

What I love is making a breakfast vegetable “fritatta” which is an egg based Italian dish - similar to an omelette or crustless quiche, by combining eggs, cheese, leftover vegetables in a large skillet.  The fritatta can be cut into 6 or 8 pieces, and voila, you have a high quality breakfast for the next four days.

 My Mom and I made this vegetable frittata after getting home from the farm on a hot Sunday in August. Since it was August, my dad and I picked fresh zuchinni and tomatoes for this recipe. But the beauty of this recipe is that it can be made year-round with different seasonal ingredients. In the spring we use mushrooms or asparagus, and in the fall or winter we use squash, eggplant, broccoli or cauliflower.


·      1 yellow onion, finely diced

·      3 small zucchini finely chopped into circle shaped discs

·      3 beefsteak or heirloom tomatoes cut into ½ inch discs, lightly salted on each side

·      6 eggs

·      One container of 16 oz ricotta cheese

·      ½ cup pecorino romano grated cheese

·      ½ tsp sea salt

·      ½ tsp pepper

·      ¼ tsp crushed red pepper

·      ½  bunch finely chopped mint

·      ½ cup finely chopped basil

·      1 small sized block of Tellegio or Fontina cheese, chopped into ¼ inch strips. If you can’t find these Italian cheeses, grated cheddar or monteray jack are also very good



·      Add chopped onions and zucchini to large skillet and sauté until lightly browned

·      Meanwhile, in mixing bowl, add ricotta cheese, grated pecorino romano cheese, whisked eggs, crushed red pepper, salt and pepper and mix thoroughly

·      Take skillet off stove and add mixture covering onions and zuchinni

·      Carefully fold in tellegio or fontina cheese strips to cooking mixture so they are fully covered

·      Add, sliced tomatoes, mint, and basil evenly over top and place on stove again for 10 minutes

·      After 10 mins, place skillet in oven and broil till browns on top. Take out of stove, let cool for 10 mins and serve.