Tag Archives: breakfast

Anytime Casserole

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This easy and versatile casserole was pulled from the files of my husband’s past. He recalls his mom making this dish for breakfast when guests were in town, or some evenings for dinner.

Depending on what your diet, taste or nutrient needs a variety of substitutions can be made. For bread the choices are endless: gluten free, white, sourdough… We used  Trader Joe’s sprouted barely because it was on hand. For toppings, any type of cheese will work, and use your favorite vegetable blend.

Anytime Casserole

Anytime casserole2Serves 6-8
Ingredients
6 slices bread of choice
8 eggs
1/4 Coconut milk
1/2 cup shredded cheese
2 cups chopped broccoli
2 cups spinach
1/2 onion chopped
2 garlic cloves minced
6 ounces black olives chopped
6 ounces salsa
1 tbsp coconut oil
6 links Cooked Sausage- optional
Salt and Pepper to taste

Directions
1. Preheat Oven to 350. Layer bread in greased 9×12 baking dish.
2. Over Medium heat melt Coconut Oil, add Onion. Saute until Onion is softened 4-6 Minutes. Add broccoli and garlic cooking until Broccoli is softened 2-4 minutes.
3. While vegetables are cooking in large mixing bowl beat eggs with Coconut milk until well combined. Add in Salt and Pepper. Set aside.
4. Pour vegetable mixture evenly over bread in baking dish. Layer sausage over half of casserole.
5. Pour egg mixture over vegetables and bread.
6. Sprinkle olives, salsa and cheese evenly in baking dish.
7. Place in oven and bake for 20 minutes, or until cheese is golden brown.
8. Remove from oven, slice and enjoy.

Pumpkin Oatmeal Waffles

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This time of year calls for Pumpkin. These pumpkin recipes are floating around everywhere. So, I thought I would combine it with my fav, oatmeal, for some breakfast for my sweetie.  Speaking of sweet, I found this to have so much flavor that all I needed was a few chopped banana slices instead of sugary syrup!

Not only does pumpkin add Fall and Winter comfort to this waffle, but it’s providing you with:  carotenoids, vitamin C, E, B’s and Folates. Just to mention a few.  Bring on the Fall/Winter Sickness fighter!

Oatmeal Pumpkin Waffles

Ingredients
Dry
1 cup brown rice flour
1 cup oatmeal
1 Tsp cinnamon
1 Tsp Pumpkin spice
1/2 Tsp salt
2 Tsp baking powder

Wet
1 1/2 Cup almond milk
1/2 canned pumpkin
1 tsp apple cider vinegar
1 Tbsp coconut oil
2 eggs
1 tbsp agave

Directions
1. Heat waffle girdle.
2. Mix together dry ingredients in medium mixing bowl. Set aside.
3. In separate large bowl, Beat (I use a had blender) together eggs, agave, oil and oil until well combined. Then while still blending add in canned pumpkin, vinegar and almond milk until well combined.
4. Slowly pour in dry ingredients into wet. Blend until well combined.
5. Pour into your waffle girdle, flip.
6. Impatiently wait for your timer and flip.
7. Add some toppings like banana.

Cinnamon Banana Muffins

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As you heard my family came to town. And, what better why to show my appreciation and gratitude then to make them healthy muffins?

These little guys ended up working well for breakfast, and for snacks on our hikes. Moist, sweet and filling.  This recipe makes a large batch since we had a lot of Cupini’s and McLean’s wandering around. They freeze well, so you can make a bunch and save for later, or just cut the ingredients in half.

Cinnamon Banana Muffins

yields approx 24 muffins
Ingredients

Dry
1 1/2 cup whole wheat flour (can use a gluten free mix as well)
1 1/2 cup oatmeal
2 Tsp baking soda
1 Tsp salt
1/2 cup sugar
1 Tbsp cinnamon
Wet
2 Tbsp Coconut oil
1/2 cup honey
3 eggs
5 bananas mashed
2 Tsp vanilla extract
1/2 cup Greek yogurt
1/2 cup coconut milk

Directions
1. Preheat oven to 350. Line muffin tray with muffin liners.
2.  Stir together all dry ingredients in medium mixing bowl, except sugar, until well combined.
3. In separate large mixing bowl, beat together eggs, sugar, honey, and coconut oil, until well mixed. Do not over mix eggs. Just beat until little bubbles begin to appear.
4. Add in remaining wet ingredients to large mixing bowl and beat until well combined.
5. Pour dry ingredients into wet, while mixing. Continue mixing until thoroughly combined.
6. Pour matter into muffin liners until 3/4 full.
7. Place into preheated oven. Bake for approx 15-18 minutes. Take out when golden.

Peanut Butter Banana Pancake Like Crepe

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My husband loves crepes, but he’s not such a fan of pancakes. I love both, and sometimes miss pancakes. So, I created a batter that when poured and allowed to sit on the griddle, you have a pancake. Or, you can spread and thin out the batter after it’s poured, and have a crepe. Now both crepe and pancake lovers are happy Winking smile.

And what better way to fuel up on Carbs before your workday, or workout? These also have a little healthy fat from the peanut butter, and protein from the eggs and yogurt to keep you fuller longer. Plus, with the sweetness from agave and banana you won’t need any of that sugary syrup.

Peanut Butter Banana Pancake Like Crepe

Adapted from Runner’s World Magazine
Makes 16 Pancakes or Crepes
Ingredients
Dry
1 1/2 cup whole wheat flour
1/2 cup oatmeal
1/4 Tsp salt
1 Tsp baking powder
1/2 Tsp baking soda

Wet
2 Tsp Agave
2 Tbsp Greek Yogurt
2 cups Almond Milk
3 Large Eggs
2 Tsbp PB
1 Tsp vanilla
1 mashed banana

Directions

1. Combine dry ingredients. Set aside.
2. Mix (I used my hand mixer) agave, eggs, peanut butter and banana together until creamy. Do not over mix eggs.
3. Mix in Greek yogurt, almond milk and vanilla.
4. Pour wet ingredients into dry and stir until well combined.
5. For a pancake pour onto heated and greased griddle. Heat until bubbles form.  Then flip and heat until golden brown.
6. For a more crepe like pancake, pour onto heated greased frying pan. Lift pan, and gently rotate so batter slides to the edges of circle making it larger. This thins out the pancake. Cook until bubbles form (not as long as the pancake) and flip.
Or if you have a crepe spreader (we do not), place in the center of the batter and rotate spreading the crepe into a wider circle.

What do you prefer Pancake or Crepe?

Superfood Smoothie

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Sometimes after a long holiday weekend (especially with a birthday),  you just need to cleanse. I have tried a variety of cleanses in the past: master cleanses, juice cleanses, only fruit and veggie cleanses. For me, I find I always overeat right before and after. I think because of the deprivation? These days I find just eating a little cleaner, and  more nutrient dense, with a little more freedom, for a few days does the trick.  I feel lighter, and more energized.

Here is my “go to” energizer Superfood Smoothie. Drink this everyday for a week, and see how you feel ;) . I put in some optional ingredients so you can mix it up a bit.

Remember to enter the giveaway!

Superfood Smoothie

3/4 cup of blueberries

1/2 cup of spinach

1 frozen banana (or 1/2 cup of pineapple)

1 cup of almond milk (or coconut)

1 scoop of protein powder

1 Tbsp Peanut Butter (or Almond Butter)

1 Tbsp Chia seeds

1 Tbsp Greek yogurt (optional)

Stevia to taste (optional)

6-8 icecubes

Place in a blender and mix it up!