Archive | Breakfasts RSS feed for this section

Pancakes that made our morning better

4 Mar

The morning started off a little rough…middle daughter woke up feeling a bit sick and oldest daughter was already whining about what I was going to “make” her eat for breakfast. So, I set out to whip up these pancakes from Elana’s Pantry they usually all enjoy, but needed to make some adaptations. I gave up honey for Lent and I was too hungry not to partake!

Fast forward a half an hour later and they turned out fluffy and yummy! They were devoured by all, even my husband (who generally doesn’t like anything almond flour based) snuck a few. The one banana added just enough sweetness without turning them completely banana flavored. Pancakes aside, I’d also use them as a medium for over-easy eggs “dippy” eggs or nut butter sandwiches.

  • 3 eggs
  • 1 Tbsp water
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp melted butter (I bet coconut oil would work too!)
  • 1 banana, mashed until liquified
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • butter or coconut oil for cooking

Heat large skillet to medium heat. Combine all wet ingredients, add dry ingredients and mix until a nice batter forms. Melt butter or coconut oil on skillet. Spoon desired amount onto skillet–smaller seems to work better and kids just generally love things that are more their size. Flip once bubbles begin to form and bottoms look set, and cook on other side. Continue until batter is gone, adding oil or butter as necessary.

Serve plain with a side of fresh fruit, toasted, topped with fried eggs, or drizzled with yogurt!

 

this is a double batch

    

Happy weekend,

Heather

Guacbread Muffins

3 Nov

img_2786Okay, I think I am on to something here.  I have been in search of a savory staple muffin for a long time, but I just can’t do complicated recipes.

I have FOUR avocado trees in my yard, and over the course of my time in this house, they have given us more than a lifetime supply of guacamole.  This year I did not want to waste a morsel of the “meat” and so I got to thinking…how can I use up these avocados (and get my kids to eat them as well?!!)

If you are hesitant to go out on a limb and try these, let’s remember how healthful these ancient fruits really are.  I am not typing a bunch of sentences to convince you.  So, I will give you a few key words that may motivate you to grab some off the trees that you have in your yard, and get to baking: Superfood, Antioxidant, Potassium, Folate, Oleic Acid, Lutein, Satiety, Caloric Density, Not Eggs.

These taste like avocado, but I like that.  They are a great base for mix-ins: ground breakfast sausage, green onion, cheese, bacon, tomatoes (chopped & drained), even chocolate chips.  They are an awesome alternative to egg muffins… My kids think they are pretty good, but they liked them the most with chocolate chips.  We are going to call that a win when it comes to getting them to eat well.  🙂


2 ripe avocados
1/3 cup oil
1/4 cup water
2 1/2 cups nut flour
4 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

OPTIONAL: 1 cup of mix-ins of your choice.  (I like cheddar/bacon the most, kids liked chocolate chips)

With a hand mixer, mix up the avocados, oil and water until smooth and shiny.  Then add in the rest of the ingredients and mix until you have a nice batter.  Stir in your mix-ins.  

Bake at 350 for 23-25 minutes or until the tops are golden brown.

Enjoy real food!
Leigh


If you are looking for more breakfast ideas that are not just another egg concoction, try this casserole, these pumpkin muffins, and these bacon “biscuits”

Pumpkin Spicecream

25 Oct

img_2637

Here is my newest submission because for one thing, we are in the middle of National American Pumpkin Spice Season, but I also want to be in on the smoothie bowl trend.  This is cold, filling, and has a dose of protein to boot.  With extra toppings, this would make a hearty breakfast, but it also makes a light dessert if that is your preference.

1/4 cup water
a heaping 1/2 cup frozen pumpkin (1/3 of 15 oz can)
1/3 cup cottage cheese** 
1/2 frozen banana
1/2 tsp pumpkin pie spice
2 tsp maple syrup, more for garnish/to taste 

toppings: whipped cream, coconut flakes, chopped apples or pears, chopped pecans, drizzle of honey, maple or even chocolate syrup!!

Place everything in your Vitamix or blender. Blend until mixed thoroughly, you may have to scrape down the sides with a spatula once or twice during processing.  Spoon out into a bowl and sprinkle with your choice of yummy toppings.  (If you are using a regular blender, you may want to allow the frozen pumpkin and banana to soften slightly.  Also, I freeze the pumpkin in pre-measured amounts because I use it in my morning breakfast smoothies.)

This is such a great treat–it is full of natural goodness, with a solid dose of protein to boot.  My kiddos all really liked it (the dollop of whipped cream sealed the deal for them!)  Everybody wins!

**To avoid dairy, increase the amount of frozen pumpkin to 2/3 c and add a tbsp of almond butter and a pinch of salt.  After all my experience making smoothie bowls, the consistency and flavor will be just as good.  🙂

If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup.

Enjoy, Leigh

 

 

%d bloggers like this: