Archive for breakfast

Hot Oatmeal Smoothie

1/2 Cup cooked oatmeal
8 oz unsweetened Almond Milk
2 tbsp honey
1/2 a banana

Blend them all together while the oatmeal is still hot & serve! #perfection

*~* Gluten Free Berry Crapes *~*

1/2 Cup Crushed Almonds
3 Tbsp Flaxseed Meal
2/3 Cups Unsweetened Almond Milk
2 Eggs
2 Egg Whites
3 Cups Muddled Berries
3/4 Cup Ricotta Cheese

Mix almonds, flaxseed, almond milk & eggs in a nutribullet.

Heat skillet on medium high heat, coat with coconut oil cooking spray. Spread a thin layer of batter in the bottom of the skillet. Cook until the mixture bubbles all over. Flip brown the other side.

Fill each crape with 2 tbsp Ricotta & 1/2 Cup Muddled Berries.

Makes 6 Crapes

Sweet Potato Crust Quiche

~ 6 Free Range Eggs
~ 1/4 Cup Heavy Cream
~ 2 Cups Raw White Cheddar Cheese – Shredded*
~ !/2 Medium Onion – Diced
~ 1 Head Broccoli Florets
~ 1 tsp Dried Ground Mustard
~ Salt & Pepper to taste

For the Crust
~ 2 Medium Sweet Potatoes – Grated
~ 1 Free Range Egg
~ Salt & Pepper to taste

First the Crust! ~
Preheat oven to 450 degrees.
Spray a deep pie dish with coconut spray.
Mix together grated sweet potato, egg, salt & pepper.
Press grated sweet potato mixture into the pie dish forming a crust. Make sure it’s one even layer no holes.
Bake for 30 minutes. If the edges start to brown, cover with foil. Let rest for 10 minutes. Some ovens may vary, the crust should be good & dry. Adjust cooking time accordingly.

For the filling ~
Reduce heat to 350 degrees.
Beat eggs, heavy cream, ground mustard, salt & pepper until light & fluffy. Then mix in all other ingredients. Pour into your sweet potato pie crust & bake for 30 minutes. Again if the top starts to brown before the middle is done, cover with foil. Allow to rest for 20 minutes.

*I get blocks of raw white cheddar cheese at Trader Joes & shred it fresh myself. Makes the quiche so much more fluffy this way!

Sweet Potato Quiche 2 (1)

Crust less Cheesy Bacon Quiche

6 large eggs, beatenCrust less Quiche 2
1 1/2 Cups Organic Heavy Cream
1/2 lb Bacon, cooked & crumbled
1 1/2 Cups Raw White Cheddar Cheese
1/2 Bell Pepper, chopped, any color
1 tsp dried ground mustard
1/2 tsp dried ground oregano
Salt & Pepper to taste

~ Preheat oven to 375 degrees
~ Mix all wet ingredients & seasonings in a mixer & blend.
~ Coat a pie dish with coconut oil
~ Pour in egg mixture
~ Layer with cheese first, then veggies & bacon

Cover with foil & cook for 35 minutes. Then remove foil continue to cook another 10 – 15 minutes. This will ensure the egg doesn’t turn too brown.

Prep Time 10 min
Cook time 45
Serves 8
375 Degrees for 45 mins
You can cook this the night before & reheat in the oven the next morning. Leftovers will keep up to three days. It’s great for when you have company or the kids have EOGs. Cook it the night before & reheat in the AM. Fast & easy.

Sausage Egg Bake

This is a prep the night before dish!!!

1 Cup Bisquick

6 Eggs – Slightly Beaten

1 lb Sausage cooked & drained

2 Cups Milk

2 Cups Shredded Sharp Cheddar Cheese

2 tsp Ground Dry Mustard

1 tsp Ground Dry Oregano

Salt & Pepper to taste

 

In one bowl mix all the dry ingredients. Get the clumps out of the dry mixture. In a separate bowl slightly beat the eggs & mix in all wet ingredients.

Mix all together & transfer to a greased casserole dish. Cover & let sit overnight.

Bake on 350 for 1 hour

 

*~* Tips *~*

Mixture will be thick but very runny.

I use a block of fresh cheese for this & then grate it myself. Just makes it better.

If you don’t want your casserole to brown on the top, cover it for the last 20 minutes of bake time. ENJOY!!!!

 

No Bake Shakeology Cookies

Shakeology Berry Sorbet

Protein Pancakes

 

¼ Cup Gluten Free Oats or Almond Flower

2 tbsp Ground Flax Seed

⅔ Cup Egg Whites

Topping….

2 tbsp Almond Butter

2 tbsp Honey

 

Combine all ingredients in a magic bullet/blender. This will make a pancake consistency batter. Fry up just as you would a pancake. Top with almond butter & honey.

Will make two good size pancakes.

 

Oatmeal Muffins

Bake 350͒  25 Minutes

 

5 Cups Old Fashioned Oats (Gluten Free)

1 Cup unsweetened Applesauce

½ Cup Honey

2 ½ Cups Coconut Milk (May use milk of your choice)

2 Eggs

1 tsp Salt

2 tsp Vanilla Extract

3 tsp Baking Powder

2 tbsp Ground Cinnamon

⅔ Cup Almond Slivers

Line two muffin tins with baking cups & coat with coconut cooking spray.

Mix all dry ingredients together. In a separate bowl mix all the wet ingredients.

Then combine all. Batter is very runny. Fill baking cups to the top. They will not boil over.

 

Additional Ingredient Options…..

Chocolate Chips

Butterscotch Chips

Apple Chunks

Blueberries

Nuts

Your imagination is the limit on this one. These will keep for 5 – 7 days in the refrigerator.  

Gooey Waffle

This is a fantastic alternative to a traditional waffle breakfast. My kids love this any time of day. Also makes for a great after school snack they can make quick.