Tag Archives: breakfast

Sweet Potato Breakfast Cookies

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A cookie for breakfast? 
Sure when it is filled with healthy ingredients that will fuel your body for the day ahead! 

Gluten Free*Vegan*Dairy Free

Sweet Potato Breakfast Cookies

INGREDIENTS:
3 c GF rolled oats
1 c almond flour/ meal
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1 c mashed sweet potato
1/2 c dark maple syrup
1/2 c melted coconut oil
1 tsp vanilla extract
1/2 c raisins or Craisins

DIRECTIONS:
1. Preheat over to 350. Line baking sheet with parchment paper
2. In food processor, pulse oats until roughly chopped.
3. In bowl combine oats, almond flour/meal, ginger, cinnamon, baking powder & salt.
4. In large bowl whisk sweet potato puree, maple syrup, coconut oil, vanilla & raisins.
5. Fold oat mixture into large bowl.
6. Use 1/4 c measuring cup to drop batter. Slightly flatten each cookie
7. Bake until golden ~25 minutes.
*Recipe courtesy of Run Fast. Eat Slow.

Rad Raspberry Beet Smoothie Bowl

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Don’t like beets? Give this a try 😉

The Office… any other fans?? Abby introduced us to the show and we binge watched before the series got taken off Netflix.

Here’s homage to Schrute Farms! Red smoothie bowl with BEETS.
Beets are packed with essential vitamins, minerals & plant compounds, some of which have medicinal properties.
Plus they help increase exercise performance!

Rad Raspberry Beet Smoothie Bowl

INGREDIENTS:
1 heaping cup frozen raspberries
1 medium beet, cooked & peeled (I buy already cooked from Trader Joe’s or Kroger)
1 cup plain, whole milk yogurt
1 Tbsp virgin coconut oil or almond butter
3 dates, pitted
1/2 c rolled oats X 2
Optional toppings-berries, coconut, seeds, nuts

Blend all but oatmeal & toppings. Put oats in 2 bowls, cover with mixture & let sit to soften oats. Add toppings.
*recipe courtesy of book Run Fast. Cook Fast. Eat Slow.

Crustless Vegetable Quiche

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What is your go-to breakfast dish to share?

During the first meeting, the food sign up sheet gets passed to me. For the 9:30 am meeting I want to bring a simple, healthy dish that travels well. I have the perfect answer that contains protein & veggies!
(This can also be a cook once, eat 6X dish)

Crustless Veggie Quiche
INGREDIENTS:
1 large zucchini, shredded
2 large carrots, shredded
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp salt
12 eggs, beaten
1 Tbsp butter or ghee

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Place shredded zucchini & carrots between paper towels to soak up moisture.
3. Grease a 9X13 baking dish with butter.
4. In large bowl mix remaining ingredients.
5. Pour mixture into baking dish and use fork to create swirly pattern.
6. Bake 20 minutes or until middle is set.
(will puff when baking then deflate when removed)

*Adapted from Natalie Jill’s 7 Day Jump Start

Peanut Butter & Jelly Wonder Whip

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A peanut butter and jelly sandwich was my staple lunch all during elementary school. My school didn’t offer hot lunch or refrigeration. My mom felt PB&J was a safe, daily mid-day meal.

As an adult I still enjoy the flavors of peanut butter and jelly but prefer more protein and less carbs.
Here’s a delicious answer!

PEANUT BUTTER & JELLY WONDER WHIP
Ingredients:
1 cup 2% plain Greek yogurt
2 Tbsp penut butter powder
1 tsp pure vanilla extract
1/4 cup grapes, cut in half

Combine yogurt, powder, vanilla in a bowl. Top with grapes

*recipe courtesy of You Can Drop It! by Ilana Muhlstein

Quick Apple Cinnamon Oatmeal

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I use to buy instant flavored packets of oatmeal. 
Now I prefer to make my own with whole ingredients.

I love this Quick Date Apple Cinnamon Oatmeal recipe from Alicia Silverstone’s book The Kind Diet. I used this book when I went Vegan for Lent back in 2012.

INGEDIENTS:
1/2 c organic rolled oats
1 Tbsp pure maple syrup
1 Tbsp chopped walnuts
1/2 apple, cubed
1 date, chopped
sea salt, to taste
ground cinnamon
1 tsp flaxseed oil

DIRECTIONS:
1. Bring pot of water to a boil. (or boil in microwave 😉)
2. Combine oats, syrup, nuts, apple, dates and salt in bowl.
3. Cover oats with hot water. Cover with plate until water absorbed.
4. Stir then add flaxseed oil and cinnamon.

2 yellow 💛 1/2 purple 💜 1/2 blue 💙 1 tsp
*recipe courtesy of The Kind Diet

Healthier Eggs Benedict

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smoked salmon & poached egg sandwich

Brunch.

I love that word.

It involves breakfast and an acceptable late start. 

Breakfast is my favorite meal of the day.

Who doesn’t love sleeping in on the weekend!

Eggs Benedict was often my meal of choice for eating brunch at a restaurant.

I love this upscaled version that is simple to make at home.

*The Pampered Chef egg cooker makes poaching eggs quick& easy!

Smoked Salmon Eggs Benedict

INGREDIENTS:

2 tsp fresh lemon juice

1 clove garlic, minced

1/2 tsp Dijon mustard

1 Tbsp Greek Yogurt

2 poached eggs

1  whole grain English muffin, halved and toasted

6 oz smoked salmon (optional)

handful baby spinach

DIRECTIONS:

1. In small bowl make sauce by mixing lemon juice, garlic, Dijon & yogurt.

2. Spread muffin halves with sauce then top with spinach, salmon and egg.

*recipe adapted from The Masters’ Hammer and Chisel

Quick Date Apple Cinnamon Oatmeal

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KIND oats
I love this Quick Date Apple Cinnamon Oatmeal recipe from Alicia Silverstone’s book The Kind Diet. I used this book when I went Vegan for Lent back in 2012.

I enjoy a bowl of warm oatmeal on a frigid winter morning. I use to buy instant flavored packets of oatmeal. Now I prefer to make my own with whole ingredients.

Quick Date Apple Cinnamon Oatmeal

1/2 c organic rolled oats

1/2 Tbsp pure maple syrup

1 Tbsp chopped walnuts

1/2 apple, cubed

1 date, chopped

sea salt, to taste

ground cinnamon

1 tsp flaxseed oil

Bring pot of water to a boil.

Combine oats, syrup,nuts, apple, dates and salt in bowl. Cover oats with hot water. Cover with plate until water absorbed. Stir then add flaxseed oil and cinnamon. Enjoy!

2 yellows, 1/2 purple, 1/2 blue, 1 tsp

Gluten Free 4 Ingredient Protein Pancakes

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4 ingredient pancakes
Swap your refined white flour pancakes for these Gluten Free 4 Ingredient Protein Pancakes!
It’s not just cake for breakfast! Contains about 22 grams of protein

On the weekends when we have a little more time in the morning I enjoy making pancakes.
I love breakfast foods but am sensitive to gluten.
I’ve tried several recipes that use nut flours but they all make FLAT pancakes.
I love the fluffiness of a good stack of pancakes.
I found a recipe on Pinterest and edited to my liking. AND it is 21 day Fix approved:)
GF pancakes

4 Ingredient Protein Pancakes

INGREDIENTS:

1 large ripe banana, mashed

1 egg

2 Tablespoons vanilla whey protein powder(I use Whole Foods 365 brand)

1/4 teaspoon gluten- free baking powder

Mix all ingredients. Cook on griddle. Flip when start to bubble. Yields 6 medium pancakes. Top with coconut oil or fresh fruit.

1 1/2 red, 2 purples, teaspoon

Crockpot Overnight Pear Coconut Oatmeal

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overnightpearcoconutoatmeal

Crockpot Overnight Pear Coconut Oatmeal- the perfect warm breakfast for a cold winter morning!

Less than 5 minutes before bed and you will have a delicious and nutritious breakfast waiting when you wake. I sometimes put a serving in a mason jar for my husband to grab n go before work.

INGREDIENTS:

2 Tbsp butter, cut into small pieces
2 ripe pears, diced

1 tsp cinnamon

1 cup rolled oats

1/3 cup shredded unsweetened coconut
2 1/2 cups water

DIRCETIONS:

In crockpot layer butter, pars, cinnamon, coconut, water. DO NOT stir. Cook on low for 8-9 hours. Can refrigerate leftovers.

*recipe adapted from Natalie Jill’s 7 Day Jump Start