Breakfast

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Breakfast Egg Bake
Feeds 2 people for 5 days
 
Ingredients
16 eggs
1 pkg. Boulder Breakfast Sausage
¼ cup Green chilis
1 Pepper
½ cup mushrooms
1 roma tomato
½ Onions
½ cup Milk/Coconut milk/Almond Milk
1 cup shredded cheddar cheese

Instructions:
Preheat oven to 375F and spray 8.5 inch x 12 inches pan with olive oil or non-stick spray. Place 1 tbsp olive oil in skillet with diced onions, cook on medium heat until golden. Add sausage to skillet and cook until done. Place onion and sausage in greased baking dish. Layer on chopped peppers, green chilis, mushrooms, tomato and shredded cheese. In separate bowl lightly beat eggs and add milk. Pour egg mixture over meat and vegetables. Bake in oven for 40 minutes or until eggs are completely done.


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Berry Scones and  Greek Yogurt

Ingredients:
1 ½ cups Cashews (or 1 1/3 cups ground)
¼ cup Arrowroot or Corn starch
Pinch of Salt
1 tsp Baking Powder
1 cup Fresh Blueberries, Strawberries, Raspberries or Blackberries
¼ cup Extra Virgin Coconut Oil
1 scoop Vanilla Protein Powder
3 Tbsp Maple Syrup
2 tsp Vanilla Extract
1 Egg

Directions:

  1. Preheat oven to 350 F & line a 9” metal pan with parchment paper.
  2. Blend the cashews in a food processor until powdered.
  3. Whisk all the dry ingredients together then stir in the blueberries.
  4. Whisk the wet ingredients together then stir into the dry.
  5. Pour into the baking pan and bake at 350 F for 30 minutes.
  6. Let cool for at least 10 minutes, slice, and enjoy!
  7. Enjoy with ½ cup greek yogurt, fresh berries and eggs your way!!!

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Protein Crepes
Feeds 4-5 people
 
Ingredients:
½ cup almond flour
1 scoop vanilla protein powder
¼ tsp baking soda
2 eggs
1 tsp vanilla extract
½ cup of unsweetened vanilla almond or coconut milk
Dash of Himalayan sea salt
Butter or coconut oil

Instructions:

  1. In a bowl combine all ingredients and mix well (you can also use a blender).
  2. Heat a skillet and grease with grass fed butter or coconut oil.
  3. Pour approximately ¼ cup of batter into skillet and move around to spread out into thin layer.
  4. Once slightly bubbling, using a large spatula carefully flip your crepe.
  5. Let cook on other side for 30-60 seconds and transfer to plate.

Filling:
1/2 cup Full fat plain Greek yogurt
1 scoop vanilla protein powder
1 tsp cinnamon
Fill your crepes with small amount of yogurt filling and your favorite fresh fruit.

Scrambled eggs go great with the crepes! For added taste and protein try adding cottage cheese to you eggs.


Apple Cinnamon Quinoa Bites
Makes about 26 bites

Ingredients
1 cup cooked quinoa
1 cup quick oats, uncooked
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons brown sugar
¼ cup Vanilla Protein
1 tablespoon maple syrup
1 cup chopped apples
2 eggs, lightly beaten
1) Preheat oven to 350 degrees.
2) In a large mixing bowl, add your cooked quinoa and quick oats.  In a separate smaller mixing bowl, combine your cinnamon, nutmeg and sugars and then add the spice mixture to the quinoa and oats.  Then add the maple syrup, apples and eggs and mix until just combined.
3) Spray your mini muffin pan (24 count) with non-stick cooking spray.  Make sure to spray the top of the pan as well.  The quinoa bites will overflow out of the cup a little bit, so you don’t want the tops to stick.
4) Fill each muffin slot with 1 tablespoon of the mixture and bake for about 15-20 minutes.


Lemon Blueberry Breakfast Quinoa
Feeds 3-4 people

Ingredients:
1 cup Quinoa
2 cups Coconut or Almond milk
1 pinch of salt
3 Tbsp Maple Syrup
¾ lemon zested, ¼ squeezed juice
1 cup blueberries
2 tsp flax seed

Directions:
Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy. Heat milk in a saucepan over medium heat until warm, 2-3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup, lemon zest and lemon jice into the quinoa mixture. Gently fold blueberries into the mixture. Divide quinoa mixture between bowls and top with 1 tsp flax seed and serve!!!


Quinoa Breakfast Bake

Feeds 2 people for 5 days

  • 1 cup Quinoa (uncooked)
  • 2 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs
  • 2 cups whole, almond or coconut milk
  • 1/4 cup maple syrup
  • 1 1/2 cups frozen berries
  • 1 apple or pear, peeled, cored, and chopped into 1/2 inch cubes
  • 1/2 cup coarsely chopped nuts (optional)

What to Do:

  1. Preheat the oven to 350 degrees. Lightly grease an 8×8 inch square baking pan, and set aside. (Note: a 9×11 works fine, too!)
  2. In a medium bowl, stir together uncooked quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
  3. In the same bowl used for the quinoa, beat the eggs until fully mixed. Whisk in the milk and maple syrup, and beat to combine.
  4. Scatter the berries, apple or pear pieces, and nuts (if using) evenly on top of the quinoa.
  5. Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. (The milk mixture will cook the quinoa to create a very soft texture on the inside, while creating a lightly crunchy crust on the outside!)
  6. Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.

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