Here is what I eat almost daily. Before I found out I shouldn’t be eating eggs, I was eating this with eggs scrambled on the side. I love sweet potatoes for breakfast.
Sausage & Sweet Potato Breakfast
1 tbsp coconut oil (or butter)
4 oz turkey or chicken breakfast sausage (I like the gold-n-plump apple chicken sausage)
1/2-1 cup roasted sweet potato*
1/2 cup shredded zucchini (optional)
1 cup spinach
Saute sausage, sweet potato, and zucchini in coconut oil for about 5 minutes.Add spinach and sea salt (to taste) and continue cooking until spinach cooks down (wilts)
*to roast sweet potato: Preheat oven to 350. Put 1-2 tbsp coconut oil on baking sheet (with sides) and place in the oven while preheating. Peel and cube sweet potato in 1″ pieces. Add cubed sweet potato to pan and roast for 20-25 minutes. Cool and store in refrigerator for up to a week or in the freezer.
I normally roast about 2#s of sweet potato on Sunday afternoons for the week. and shred my zucchini then too.
I am not always a lover of quinoa, but in an effort to up my protein in the morning I decided to try cooking it for breakfast. As part of my efforts to add healthy fats to my diet overall, I decided to cook it in coconut milk. And then because I don’t want to get up early to cook breakfast, I decided to cook it in my slow cooker. And what I got was delicious! Especially when I added fresh blueberries! I made this on Monday night, and reheated it the rest of the week. It was so good, even reheated.
Slow Cooker Breakfast Quinoa
1 cup quinoa (rinsed, if it is not pre-rinsed)
1 can coconut milk (I used full-fat – found in the Asian food section)
2 tbsp raw sugar (or brown sugar)
2 tbsp maple syrup
1 tsp cinnamon
3/4 tsp vanilla
1/4 tsp salt
butter or coconut oil
Lightly grease crockpot with butter or coconut oil. Add all remaining ingredients, except blueberries. Stir. Cook overnight on low for 7-9 hours. Serve with blueberries.
I cooked this in a small 2 quart crockpot. If you do not have one that small, I would recommend using a bowl inside of the crockpot with water to create a water bath (read how this is done at Mommy’s Kitchen)
I came across this recipe on Pinterest yesterday. It fit my new criteria of being gluten-free. I was able to adapt it to also be dairy-free as well, plus a few other tweaks based on what I had on hand, with great results. It was so yummy! I made it last night and then re-heated for breakfast. It was hard not to just eat it last night, because it smelled fantastic when I took it out of the oven last night. And this morning, it tasted fantastic too! YUM!! And I’m looking forward to eating it again tomorrow!
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 cup blueberries
2 cups rice milk
1 large egg
4 1/2 tablespoons ground flaxseed
1 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375°F and generously spray the inside of a 9 by 9 inch baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the pecans, half the berries, and flaxseed. (Save the other half of berries and pecans for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, coconut oil and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
So you know I’m on this new eating better kick, right? I’m doing pretty good, too. Especially if you don’t count yesterday… So I have been playing around with some recipes to make them better. Like adding healthy fats (flax seed) and eliminating corn syrup. So I took my favorite Morning Glory Muffin recipe and doctored it a bit to reduce some of that “bad” stuff. Here’s the yumminess I came up with.
Morning Glory Muffins
2/3 cup all-purpose flour
1 cup whole wheat flour
1/2 cup ground flax seed
1 cup honey
1 1/2 tbsp ground cinnamon
1/4 tsp ground cloves
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large carrots
1 large apple – peeled, cored
1 cup raisins
1 cup applesauce
1 tbsp vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil 24 muffin cups, or coat with nonstick cooking spray.
- Grate (or finely chop) apple and carrots (I use a food processor for this)
- Put raisins in a microwave safe bowl. Cover with water and microwave for 1 minute. (Or cover with HOT water) This step plumps them up.
- In a medium bowl, whisk together eggs, applesauce, honey and vanilla.
- In a large bowl, stir together flours, ground flax seed, cinnamon, ground cloves, baking powder, baking soda and salt.
- Drain raisins. Stir in carrots, apples and raisins.
- Stir in applesauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
A new summer breakfast! I was skeptical but both these flavors proved to be yummy this weekend! I found Chia seeds at Costco and now this is going to be my go-to breakfast. Easy to prep the night before. I use a Tupperware tumbler.
I had some very ripe bananas and a half bag of cinnamon chips, and wanted to put them together into scrumptiousness… this is what I found. YUM!!!
Banana Cinnamon Chip Muffins
Yields 12 standard muffins
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 ripe mashed bananas
1/3 cup canola oil
1/4 cup buttermilk
1 tablespoon vanilla extract
1 cup cinnamon chips (or chocolate chips)
Preheat oven to 375 degrees. Grease or line 12 standard muffins cups. Set aside.
In a large bowl, whisk together the flours, sugar, baking powder, and baking soda. Set aside.
In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined.
Fold banana mixture into flour mixture until just blended (do not over mix). Add cinnamon chips, and fold gently until combined.
Distribute batter evenly among muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to a wire rack to cool completely.
I don’t think it’s a secret that I love steel cut oats and I love making them in the crockpot so my house smells like breakfast when I wake up. So far though, I had only prepared them one way. But on Friday, this recipe was posted on Mel’s Kitchen Cafe, so I decided I was going to make it for Saturday morning. It’s a keeper. It may be my new go-to breakfast in the crockpot meal!
I adapted it a little to use my smaller crock pot (1.5 qt). And I didn’t have blueberries… Pin It
Overnight Maple & Brown Sugar Oatmeal
1 cup steel cut oats
3 1/2 cups water
1/2 cup milk
2 tbsp brown sugar
2 tbsp maple syrup (I used cinnamon-infused)
1/2 tsp cinnamon
1/4 tsp salt
Lightly grease crockpot with butter. Add all remaining ingredients, except raisins. Stir. Cook overnight on low for 7-9 hours. Serve with raisins.