Do you like the smell of warm cinnamon and maple on a blistery, cold morning? I do! I used to reach for the oatmeal or muesli to bring the comfort I so desperately needed in the wee hours of the morning, but recently, I’ve changed it up a bit. Those aren’t bad options, but I try to limit my intake of grains on a regular basis. Quinoa so closely resembles oatmeal when prepared this way, but is a complete protein and a wonderful way to kick-start your day. It also didn’t leave me hungry so soon after I ate the way the grains often do. As with most of the recipes I post, this is just a starting point for you. Feel free to explore different fruits to change the flavor. Then, share with the rest of us!
- 1 cup organic quinoa (uncooked)
- 1 cup vanilla coconut milk (in the carton) OR almond milk
- 1 cup water (If you want it to be really creamy, use all milk and no water)
- 1 banana, sliced
- handful of cranberries (OR raisins, blueberries, cherries, strawberries, etc.)
- 1 tsp cinnamon
- handful of raw walnuts or almonds
- 1-2 TBS maple flavored agave nectar OR drops of stevia to taste
- Add quinoa to milk/water and bring to a boil.
- Add all ingredients EXCEPT agave and simmer, covered for 8-10 minutes.
- Drizzle with agave and sprinkle with extra cinnamon as needed.
Pancakes are one of my favorite comfort breakfast foods and what two flavors represent the holiday season better than maple and cinnamon (and pumpkin, of course)? This recipe is high in protein and kept me full for hours. When you have a little extra time one morning (ha ha), treat yourself and your family to this healthful version of a classic breakfast. Next time I make them, I might add a bit of pumpkin and see what happens. I’m sure that they would be delish! If you have a pumpkin pancake recipe, please share it with me. I would love to try it out.
INGREDIENTS: (makes 6-8 pancakes)
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour (or brown rice flour)
- 1 cup unsweetened vanilla almond milk (or coconut milk)
- 3/4 TBS cinnamon
- 1 egg white
- 2 TBS pure maple syrup (or maple flavored agave nectar)
- 1 tsp aluminum free baking soda
- 1 tsp vanilla extract
- dash sea salt
- Mix together all dry ingredients in small bowl.
- Mix together all wet ingredients in separate bowl.
- Whisk wet into dry ingredients until well combined.
- Heat coconut oil (or raw butter) on skillet over medium-high heat.
- Pour batter into desired pancake sizes and cook for approximately 3 minutes or until it bubbles.
- Flip and cook for 2-3 more minutes.
I had to force myself to take a photo of this delicious breakfast before diving in. It was definitely worth it because as it patiently waited to be devoured, it absorbed the agave nectar and somehow reached the perfect crispiness around the edges. This may not be the best choice for a routine breakfast, but it is certainly a wonderful treat for the weekend. I know there is much debate about agave nectar and its pros and cons, and because of that, we use it only on occasion rather than making it a regular indulgence. It makes the times we do have it even more enjoyable! In keeping with the majority of my recipes, this one is no different in that it is quick and super easy. I believe this french toast will be a hit with kids and adults alike!
- 2 slices cinnamon raisin Ezekiel sprouted whole grain bread (found in the freezer section of your grocery store — plain Ezekiel would work, too.)
- 1 egg
- 1 tsp milk (I used unsweetened vanilla almond milk)
- dash of sea salt
- 1 tsp cinnamon
- 1-2 tbsp coconut oil
- Heat coconut oil in frying pan over medium-high heat.
- Whisk together egg, milk, salt, & cinnamon.
- Dip both sides of bread in egg mixture and immediately place in hot oil.
- Allow to cook for approximately 2 minutes each side or until it reaches a golden color.
- Remove from oil and place on paper towel to drain for a few seconds.
- Drown toast in agave nectar or honey. (I used maple flavored agave nectar.)
I have had several requests for breakfast ideas lately, so I will do my best to fulfill those requests. For those of you who like eggs, this is a simple protein-packed breakfast. You can change the veggies to anything you wish, I used what I happened to have in my fridge. Because of the high protein and veggie content, this meal doesn’t have to be limited to breakfast. My husband had a couple for lunch with a side of steamed broccoli. Others might prefer fruit. Anytime of day you decide to eat these mini delights, they are great for you.
Ingredients: (this recipe made 5 mini frittatas)
- 4 eggs
- 1/4 cup milk or veggie broth (I didn’t have any unsweetened almond milk on hand, so I used broth)
- 1 handful fresh spinach, chopped
- 1/4 medium onion, chopped
- 1/4 red bell pepper, chopped
- 1/4 tsp sea salt
- *optional* raw cheese, shredded
- Set the oven to 375* & generously grease a muffin pan (I used coconut oil & only greased 5 muffin cups)
- Saute the veggies (except spinach) in oil or butter on low heat until tender.
- In a small bowl, whisk together eggs, milk/broth, & cheese if using.
- Add all veggies and salt to egg mixture and stir together.
- Pour mixture into muffin cup until 3/4 full.
- Bake for 15-20 minutes.