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Posts tagged with: breakfast

Low Carb Cinnamon Raisin Breakfast Buns – low carb, keto

These buns, oh my goodness.. I’ve been craving them every single day since I made the first batch. It was GOOD, but I’ve been tweaking it here and there to get things just right and ready to share.

They’re perfectly moist with a nice crumb texture, and are amazing warmed up with some butter. That cinnamon + sweet combo.. YUM! You know what they’re also great for? Topping with an egg and some bacon and cheddar cheese. Breakfast sandwhich win.

Here’s the kicker.. according to MyFitnessPal, they’ve only got 3 grams of carbs per serving. Whaaaat?! The almond flour/psyllium husk combo works wonders.

So please please make these for your Easter celebrations, or for an average Tuesday morning, and let me know how it went

Notes
Working with psyllium husk can be a bit finicky. If the dough seems really ooey gooey, you can add an extra tablespoon and let it sit another 5 minutes, but I didn’t find this necessary.

Low Carb Cinnamon Raisin Breakfast Buns – low carb, keto

Breads

5 buns

Serving Size: 1 bun

Low Carb Cinnamon Raisin Breakfast Buns - low carb, keto

Delicious slightly sweet low-carb buns perfect to fill in the gap of any pastries you might be missing

Ingredients

  • 3/4 cup almond meal
  • 4 Tablespoons psyllium husks or 2 Tablespoons powdered psyllium
  • 1 Tablespoon flax seeds
  • 1 Tablespoon raw pumpkin seeds
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon, divided
  • 2 tablespoons + 1.5 teaspoons Lakanto or Swerve sweetener, divided
  • 2 Tablespoons extra virgin olive oil
  • 2 eggs
  • 1/2 cup sour cream or plain yogurt
  • 1 Tablespoon raisins, chopped

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Mix almond meal, psyllium, flax, pumpkin seeds, sesame seeds, baking powder, salt, 1tsp cinnamon, and 2 tablespoons Lakanto sweetener in a bowl.
  3. In a separate bowl whisk together eggs, olive oil and sour cream, then mix into the dry ingredients until well combined.
  4. Let dough sit for 5-10 minutes so it will be easier to shape.
  5. Meanwhile, mix together 1/2 teaspoon cinnamon and 1.5 teaspoons Lakanto sweetener, and set aside.
  6. Scoop 5 blobs of dough onto parchment paper, and shape with slightly damp hands. You can flatten them or leave them rounded depending on how you’ll be eating them. I flatten for breakfast sandwiches.
  7. Sprinkle each bun with the cinnamon sugar mixture.
  8. Bake for 20-25 minutes, until browned.
http://www.cakeandgreens.com/low-carb-cinnamon-raisin-breakfast-buns-low-carb-keto/

gluten free paleo English muffins

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This is a breakfast game changer right here, especially if you’re avoiding gluten or are trying to stick to a paleo diet.. Not to mention they’re EASY to make. All you need is a microwave and a toaster! You can make one or a bunch of them. You can change up the seasoning. Brilliant! I’m thinking of making some for my 3 year old when she gets off her oatmeal bender, but I’ll have to pretend it’s “raisin bread” since that’s apparently an acceptable thing to put in her mouth. Most picky eater!

These ones are cinnamon raisins, but you could do an herb mix, or add garlic powder and pop an egg on top.. Add some sugar free bacon, and you have my heart!

Thanks so much to Erin over at Living Lean With Erin for this great recipe. Check out all her super healthy recipes!

gluten free paleo English muffins

1 1/2 Tablespoons Almond Flour
1 Tablespoon Coconut Flour
1 Tablespoon Almond or Coconut Milk
1 Tablespoon Unsweetened Apple Sauce
2 Tablespoons Liquid Egg Whites
1/2 teaspoon Baking Powder
1/2 teaspoon oil or ghee
pinch of salt
pinch of cinnamon
Pinch of stevia
8 raisins, chopped

Stir everything together in a small bowl. Transfer to a ramekin that’s been sprayed with non-stick spray. Microwave for 30 seconds then remove when it’s cool enough to handle. Slice in half and toast. Top with almond butter, have a party, make it with other seasonings, add an egg.. the sky’s the limit!

I hope you make this!

Enjoy!

The healthy breakfast recipe you need for your kids

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These pancakes, you guys.. they’re a game changer! Packed with protein AND veggies.. and they can be gluten free. what What?!  Perfect healthier breakfast option for kids and adults too.  I don’t even just feed them to the kids and make myself something else. (You know those gross recipes you’ve tried before? yeah.. yuck).. These are denser than regular pancakes, and delicious.

I end up feeling bad with a dose of bloated when I make my regular light and fluffy gluten-full pancakes, full of white flour and oil.  Not these. These have no oil. They’ve got Greek yogurt, eggs, and VEGGIES!  Today I made them with cooked broccoli. I know, crazy right?  My 3 year old carbaholic rarely eats her vegetables or any protein, so I feel a bit better when I can get these into her.

Top them off with some frozen blueberries defrosted until ooey gooey like syrup.  I’m working on a completely grain-free version too, so stay tuned for that.

Protein pancakes with hidden veggies

  • 4 eggs
  • 1 banana
  • 1 1/2 cup oats
  • 1 cup Greek yogurt
  • 2 teaspoons cinnamon
  • 2tsp vanilla
  • 1c spinach
  • 1 scoop protein powder or Shakeology (optional)
  • A few tablespoons of milk as needed if it’s too thick

Heat non-stick pan over medium heat. Blend all ingredients in blender until smooth. Pour 1/4 cup scoops onto hot pan and cook until bubbles form then start to pop. Flip and cook for another 30 – 60 seconds.

This Makes about 15 pancakes.
21 Day Fix containers: 3 pancakes = approx 2/3 red 1/2 purple 1/2 yellow

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Paleo no-oats-meal

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This!  I’m putting in a bit of effort to avoid grains and dairy (ok, not 100%, just  cutting it down for now).. So when I found this paleo no-oats-meal, I had to play around with the recipe, and I’m in love! It’s sweet, creamy, and delicious.  L loved it just as much as I did. Now to figure out how to hide some veggies in it for her, since she’ll eat all of like 1 baby carrot in a week.

This is comfort food and nourishment in a bowl, definitely with more protein than your average bowl of oats.  Stay tuned for some variations on this fabulous basic recipe.

Paleo no-oats-meal

1/4 cup almond meal
1 mashed banana
2 eggs
1/4 cup unsweetened almond milk
2 tablespoon ground flax seeds

Optional add-ins or toppings:
You can add in any of these items to make different flavors:
Fruit, like diced apple or blueberries
cinnamon or nutmeg
Pumpkin puree
nuts
seeds

Blend all ingredients until smooth, then transfer to a small saucepan set over medium-low heat. Or blend right in the pot with an immersion blender.
Stir constantly until the mixture starts to thicken and just barely starts to bubble – about 4 minutes.
Remove from heat, pour into a bowl or two and top with whatever strikes your fancy.
Enjoy!

The best healthy Swiss overnight oats

Swiss Overnight Oats

These oats.. wow!  Comfort food in a jar, and so easy to make a whole bunch as snacks or breakfast for the week.  That’s a win in my books!  They’re full of clean-eating goodness, and the perfect fuel, with some great protein, whole grain, fruit, and walnuts.

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I used to be oh-so-sceptical of overnight oats in general.  It just seemed so wrong to eat them without any cooking. I’d never really heard of raw oats until it became an internet fad.  I tried a few recipes and wasn’t really sold.  This one’s different.  The sweetness of the apple and banana, the creaminess of the Greek yogurt, and the lovely crunch of the walnuts really makes it perfect.  Bonus – it fits into the 21 Day Fix meal plan that I’m trying to stick to.  

Give them a spin!

This recipe makes 2 servings, or one really large serving.

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Swiss Overnight Oats

Recipe from Autumn Calabrese of the 21 Day Fix
Serves 2

1/2 cup rolled oats
3/4 cup almond milk
3/4 cup Greek yogurt (0% or 1%)
1 teaspoon vanilla
cinnamon to taste
1/2 small apple
1/2 medium banana
8 walnut halves, chopped
3-4 drops liquid stevia (optional)

Pour everything into two 2cup jars, containers, or bowls, and stir to combine well.  Let sit in the fridge for at least 3 hours, or up to 4 days.  Enjoy!

Containers:
Each serving is roughly: 1/2 red, 1/2 – 3/4 purple, 1/2 blue, and 3/4 yellow.

Swiss Overnight

Healthy Mexi Breakfast Sandwiches {for the freezer}

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If you’re at all like me, mornings can be a chaotic rush of waking up, showering, making sure the baby doesn’t eat soap, getting her ready for the day, and finally cramming some food into my body.  I am SUPER excited about this recipe. Like.. it’s awesome! Really!

I’ve found a really delicious healthy make-ahead-and-freeze recipe for breakfast sandwiches.  These things are super tasty, and fast to whip up.  I made a dozen yesterday while Nathan was giving L a bath, and now they’re waiting in our freezer for the next busy morning.  Just pop them into the microwave for a minute or two, and you’re golden.

I wanted to keep them healthy but high in flavour, so I’ve used whole-wheat English muffins, an egg, a thin slice of light mozzarella, some Canadian (back) bacon, salsa, and cilantro. Pow! Super flavourful! The salsa was a great idea, adding very few calories, but a ton of flavour!

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The eggs I baked in a muffin top pan, so I cooked them all at once in a matter of 10 minutes!

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Healthy Mexi Breakfast Sandwiches for the Freezer

12 Whole Wheat English Muffins
12 Eggs
12 slices Canadian Bacon
12 thin slices light mozzarella or cheddar cheese
1/2 cup Salsa
1/2 bunch Cilantro, roughly chopped or leaves picked off
Pepper

Preheat oven to 350F. Spray 2 muffin top pans, or large muffin pans or ramekins with non-stick spray. The muffin top pan above works best, based on my experiments!  Crack an egg into each space, and break the yolks with a knife.  Add some freshly ground pepper and bake for 10 minutes.

Meanwhile, fry the Canadian Bacon over medium heat for 2 minutes/side. It’s pre-cooked, so you’re just trying to brown it a bit.

Slice open the English Muffins and top each side with 1 teaspoon salsa, some cilantro leaves, a cheese slice, and the cooked Canadian bacon. When the eggs are done, pop one onto each, and close your sandwich.

Allow to cool for 10 minutes, then wrap with cling wrap or parchment paper and freeze.

To cook from frozen: Unwrap and place on a plate. Cover with a piece of paper towel or microwave cover, and microwave 1 1/2 – 2 minutes on high heat.

To cook from fridge temperature: Unwrap and place on a plate. Cover with a piece of paper towel or microwave cover, and microwave for 1 minute.

Enjoy!

Source: Adapted from The Yummy LifeMexi Breakfast Sandwiches

spiced peach quinoa muffins

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Mad carb cravings, that’s me!  I’ve been dreaming up ways where it’s ok to eat an entire pan of brownies, or 2 dozen cupcakes, with extra icing, of course.. Um no, that probably wouldn’t be the best idea, plus I needed a healthy(ish) snack for my daughter to take to preschool next week. 

I searched a bit and found various quinoa recipes.  So these guys still have brown sugar (yes, that’s processed), and white flour in them, so they aren’t exactly Clean Eating approved, but they’re tasty, and they’re definitely healthier than your average cakey muffin. Bonus, they’re one of very very few healthier muffins that my little one will actually eat!  I cut them in half and froze them for many future snack times (after I ate half of them myself, fresh and warm and peachy, of course).

For the quinoa… I like to make a big batch, then use some for breakfast quinoa bowls, and save some for these muffins. They’re great with other fruit too, like apples, strawberries, or plums.

spiced peach quinoa muffins

recipe adapted from Egg & Dart
makes 12 muffins

1 1/2 cups peaches, pits removed, and diced (plus extra slices for topping)
6 tablespoons softened butter, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmet
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cooked and cooled quinoa
1/4 cup milk
1 1/4 cups flour

Preheat oven to 375F. Heat 2 tablespoons (1oz) of the butter over medium low heat in a sauce pan.  Add the spices, stir, then stir in the peaches. Coat them with your spice concoction, then remove from heat to cool.

In a mixing bowl, beat butter and brown sugar until light and creamy. Add the egg and beat until fluffy. Beat in vanilla, salt, and baking powder until combined.

Gently fold in the peaches and quinoa into the butter mixture. Add half the flour and fold until just combined, then half the milk and fold again. Repeat. Don’t over-mix. You might still see some flour streaks.

Grease a muffin tin and scoop batter evenly into muffin cups (mostly full).  Top with peach slices if desired, then bake until golden and a toothpick comes out clean (about 20 minutes).

Let cool 5 minutes in the tin, then remove to finish cooling on a cooling rack.