Archive | Breakfasts RSS feed for this section

Always Ready Bran Muffins

26 Sep

IMG_1239

“Always Ready” adapted from “Ever Ready” Clean Eating Cookbook recipe. Always have a fresh muffin on hand for company, snacks, lunches, etc.

Continue reading

Advertisements

Carrot Cake Muffins

25 Mar

IMG_4839

Grain Free Carrot Cake Muffins. Perfect before your morning workout or Easter morning breakfast

Continue reading

Cream Cheese Pancakes

12 Nov

Cream Cheese Pancakes

Delicious! The psyllium keeps the pancakes for falling apart.

INGREDIENTS

1 tbsp oat bran
1 tsp psyllium husk powder
1/2 cup cream cheese
4 large eggs

DIRECTIONS

Using a food processor or emersion blender combine all ingredients.
Spoon onto greased or non-stick pan, over medium-high heat, to make slightly larger than silver dollar sized pancakes.
Cook for 2-3 minutes. Flip and cook for another minutes.
Serve with berries, yogurt or sugar free syrup.

NUTRITIONAL INFO

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 13.1 g
  • Cholesterol: 216.0 mg
  • Sodium: 201.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 8.9 g

Continue reading

Holy Sh!t! Chia Seed Cereal

19 Oct

Chia Seed Cereal

Inspired by Holy Crap breakfast cereal. Gluten Free, Paleo, low carb.

Continue reading

Coconut Pancakes

28 Sep

Coconut Pancakes

 

INGREDIENTS

3 eggs, separated
1 tbsp coconut oil (or butter or ghee), melted
2 tbsp cream cheese
pinch of stevia
1/4 tsp baking soda
2 tbsp coconut flour
1/2 tsp ground cinnamon

DIRECTIONS

In a bowl with egg yolks, add remaining ingredients.
Using a hand mixer, whip the egg whites until soft peaks form.
Mix egg yolk mixture combines and no lumps.
Fold in egg whites.
Warm oiled skillet on medium low heat.
Pour battre into pan. I made 2 large pancakes. You could also make 4 smaller ones if desired.
Top with your favourite toppings.
*I like Greek yogurt and peaches. 🙂

 

Makes 2 large pancakes

 

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 237.4
  • Total Fat: 18.9 g
  • Cholesterol: 296.5 mg
  • Sodium: 335.2 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 10.6 g

Baked Eggs Florentine

10 Jan

Image

These are a real treat for breakfast, lunch or brunch. You can change up the veggies and cheese to make your own personal “Florentine”1/2 cup wilted, chopped spinach
4 eggs
100 grams ham, diced
30 grams feta cheese (or provolone would also be nice!)
1/4 cup diced red pepper
sea salt and pepper to taste

Preheat oven to 450 degrees.
Lightly grease a SMALL casserole dish. Sprinkle in ham, peppers and spinach. Break eggs open and place in casserole dish. Top with cheese and blackpepper. (Most likely will not need any salt)
Bake for approximately 15 minutes.

Serves 2

Nutrition Info
  • Calories: 266.9
  • Fat: 16.5g
  • Carbohydrates: 3.4g
  • Protein: 25.9g

Primal French Toast

10 Jan

Image

So Yummy!!!
I’ve had this two days in a row now for lunch. tee hee

Ingredients2 slices Paleo Zucchini Bread or Paleo Bread  (elanaspantry.com has a wicked paleo bread recipe)
1-2 eggs
dash cinnamon
1/2 tbsp coconut ghee for frying
1/4 cup Greek yogurt
1/2 cup blackberries
Ali All Natural Syrup (I used boysenberry)

Directions

Heat skillet and melt the coconut ghee. Whisk eggs with cinnamon and coat your sliced bread in it. I like to let it soak up the egg a little bit, but be careful cause this bread is more fragile than that stuff from the grocery store.
Cook both sides until lightly browned. Serve with Greek yogurt, topped with berries and a bit of stevia sweetened syrup (optional). Could add some walnuts too! Yum!

 

%d bloggers like this: