Archive for the 'breakfast' Category

Savory Breakfast Bake

Breakfast Bake
adapted from Foodie and the Family

1 lb ground sausage, cooked through
1 bag frozen peppers and onion mix, cooked down
12 large eggs
14 ounce can sweet potato or butternut squash puree
14 ounce can full fat coconut milk
salt and pepper to taste

Directions
Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss cooked sausage and pepper and onion mix into the pan, spreading evenly over the bottom.

Whisk eggs, sweet potato or squash puree, coconut milk, salt and pepper. Combine well. Pour over sausage and veggie mix in pan.

Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.

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Breakfast Bake

Breakfast Bake
adapted from Foodie and the Family

3 apples, chopped (I leave the peel on)
2-3 ripe bananas, mashed
12 large eggs
14 ounce can pumpkin puree
14 ounce can full fat coconut milk
1/4 cup maple syrup (optional – omit for Whole30)
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup sliced almonds

Directions
Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.

In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, pumpkin pie spice, and salt. Combine well. Pour over apples in pan.

Sprinkle the top of the mixture with sliced almonds. Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.

Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.
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Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.

Vanilla Chia Seed Pudding

This batch lasted me a few days of breakfasts or snacks. The canned coconut milk makes it nice and creamy and the vanilla makes it taste like dessert!

Vanilla Chia Seed Pudding

2/3 cup chia seeds
1 can light coconut milk
1 overflowing tsp of vanilla extract
stevia to taste

Mix all together and leave on the counter for 20 minutes, stirring a couple of times. Transfer to the fridge for at least a couple of hours.

 

Banana Protein Pudding (Primal)

This made a great breakfast but would also be perfect for a snack or dessert. Super easy, too!

Banana Protein Pudding

1 very ripe banana
1/4 cup canned coconut milk
1 serving vanilla protein powder (I use Primal Fuel)

Using a fork mash the banana with the coconut milk until combined. Add the protein powder and stir until completely combined. That’s it! Enjoy!

Pumpkin Chia Seed Pudding

More pumpkin! This is kind of like eating a bowl of pumpkin pie filling, and everyone knows the filling is the best part!

Pumpkin Chia Seed Pudding
adapted from Oh She Glows

3/4 cup unsweetened coconut milk (I use So Delicious)
1 cup organic canned pumpkin
2-3 Tbs chia seeds
2 Tbs vanilla protein powder (optional)
1 tsp cinnamon
2 Tbs maple syrup

Mix all ingredients together and chill in the fridge for at least an hour or two.

Healthy Breakfast Cookies

Amy’s Healthy Breakfast Cookies

1 cup oat flour
1 cup oats
1 Tbsp cinnamon (I go really heavy handed, but I love cinnamon!)
1/2 tsp kosher salt
3/4 tsp baking soda
1 shredded carrot
1 banana pureed in food processor
1/4 cup dried plums, chopped
1/4 cup pure maple syrup
3/4 cup ANPB

Mix all the ingredients today, avoid eating too much dough so you have some left to bake. Cover with plastic wrap and place in fridge for 15 or 20 minutes. Preheat the oven to 325 and when the dough is chilled drop large spoonfuls of dough onto a cookie sheet. Bake for 20ish minutes.

Portable, delicious breakfast!

For the entire recipe:

2,319 calories
107 g fat
258 g carbs
42 g fiber
77 g protein

 


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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