Oh breakfast how I have a love hate relationship with you. It was about two years ago that I made the decision to stop skipping breakfast and to instead eat a protein dense low carb meal everyday. It took a few weeks to get used to this but I promise you it is an amazing way to start your day!
We all choose our priorities and one of mine is taking care of my body by what I eat. Something most of do not do. These days my breakfast sustains me, fuels my body after my early morning (fasted) workout, and prevents any sort of blood sugar spikes. All of this is part of the ‘love’. The ‘hate’.. well who doesn’t love french toast, pancakes, and granola. I can happily admit that I do but these meals do not serve me well. Not in the least. This is key for a blood sugar spike to a blood sugar low. I’m hungry in two hours. I’m not energized as I know I can be. I’m also left bloated. And I really do not like feeling heavy in my stomach. Of course there are days when I still choose to eat a meal of this. In the moment it is oh so worth it, but in the end I think maybe it’s not. And I’m back to my usual for awhile. It’s a beautiful realization when you discover what really fuels your body and leaves you feeling great. A journey worth exploring.
Egg & Mashed Avocado Toast
A yummy breakfast treat! I typically skip the bread (or any high carb) for breakfast but sometimes it's fun to indulge a bit. This is a way better option than french toast or pancakes and just as exciting.
- hard boiled egg, sliced
- avocado, lightly mashed
- tomato, sliced
- smoked paprika
- salt, I used black lava sea salt
- bread, I used sunflower seed bread
- Toast bread if desired.
- Layer on mashed avocado, tomato sliced, and hard boiled egg slices. Sprinkle on smoked paprika and salt.
The sunflower seed bread I used is made with whole rye kernels. The slices are thin and dense. It's a German bread. Of course feel free to use whatever bread you prefer.
Serve with smoked salmon for an extra bit of excitement!
I know I know bacon and tofu in the same dish isn’t something you see everyday. But here me out. I wanted to make a one pot skillet with mushrooms, spinach, and bacon. This sounds delicious but personally I prefer a bit more protein in my meal. My typical addition would be to use chicken but I’ve filled my poultry quota in my meal planning for the week. The next best option was baked tofu. I love the texture of baked tofu and it was the perfect balance for this one pot meal!!
A simple one pot skillet! Bacon, baked tofu, mushrooms, and turnip greens. Simple and delicious. Because just about everything with bacon is delicious!!
- 1/4 lb thick sliced bacon, I used WF savory smoked (a bit too salty for my tastes)
- 10 oz sliced crimini mushrooms
- 6 oz baked tofu, savory flavored
- bunch of greens, I used turnip fresh from the farmer's market
- smoked paprika
- garlic powder
- In a large skillet place bacon slices in a single layer and render out fat over low-medium heat. Cook 8+ minutes flipping occasionally until lightly browned desired crispiness is achieved. Set bacon aside.
- Drain off most of the grease leaving a light coating in the pan.
- Turn up the heat to medium and add the sliced mushrooms and tofu (chopped).
- Season with a bit of smoked paprika, garlic powder, and s&p. My bacon was salty so I skipped the salt.
- Add greens and continue to cook until they are wilted and any liquid from the greens and mushrooms has cooked off.
Feel free to use whatever greens you prefer. Spinach, kale, beet greens, turnip greens, etc.. Just be aware of cooking times. Spinach cooks really fast compared to heartier greens which will take a few minutes longer to soften and release their bitter flavor.
For the last six months I’ve been on a matcha kick. I love this stuff!! I buy the powder and make my own matcha almond milk lattes when I have the time. Which in reality is maybe once a week. It’s the perfect treat for myself! I’m not a coffee drinker so I typically drink yerba mate, puerh, chai, or matcha. Living in Boulder most coffee shops offer matcha or local chai and 9 times out of 10 I am able to get my drink unsweetened! I love having the option to get a non-coffee drink without all the sugar! Don’t hesitate to ask you local coffee shop, I didn’t learn this until a few weeks ago that most places carry unsweetened chai. A total game changer!
Anyway, It’s been awhile since I’ve made any sort of chia pudding but it’s been on my mind. And what better way to spice up a batch of chia pudding than with matcha powder! So simple of an idea and so delicious! I may have to make a batch of chai chia pudding next! Check out my little helper.. he was patiently waiting to dig out the blueberries.
Here is a nutritious snack or dessert to add to your meal plan! Chia seeds are rich in fiber, omega-3 fats, protein, vitamins and minerals. They are a nutrient dense seed with plenty of fiber, a decent amount of protein, and low carbohydrates. Add some matcha powder and you are guaranteed a healthy energy boost!
- 2 1/2 cups unsweetened almond milk
- 2 teaspoons matcha powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cardamom powder
- 1/2 cup chia seeds
- 1/2 cup slivered almonds
- 6 vanilla creme stevia drops (I like Sweet Drops)
- Combine all ingredients in a quart mason jar.
- Cover and shake well. Place in refrigerator and shake every so often for a few hours.
- Serve after the chia seeds have ‘set’ at least 6 hours in the fridge.
- Top with fresh fruit, dried coconut flakes, and/or more nuts. I chose fresh blueberries.
If you do not want to use stevia feel free to substitute a tablespoon or two of maple syrup.
These are just as delicious as they sound! I was inspired to get up early last Sunday and whip up a batch of pancakes for the munchkins. Sometimes it’s a gamble whether they eat my pancake creations but these were a hit. Of course the chocolate chips helped out but even without them they would be delicious.
I love cooking with pumpkin during the fall season. Summer inspires me to eat salads and easy meals but I really love stews and am excited to start using my crockpot more often. Warm foods really hit the spot on cool fall days. I’ve been feeling inspired to play in the kitchen more often now that the seasons are changing. It’s not too hot, a welcomed change for me. This being said, these pumpkin pancakes were a nice celebration to the cooler mornings we have been having. The recipe is simple using just enough spice to compliment the pumpkin. Good eats!
Pumpkin Chocolate Chip Pancakes
A perfect pancake to celebrate fall.
- 1/4 cup rolled oats
- 1 3/4s cup milk
- 2 eggs
- 1/4 cup canned pumpkin puree
- 1/4 cup walnut oil (or grapeseed oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup mini dark chocolate chips
- ghee, to cook pancakes
- maple syrup
- fresh strawberries
- In a bowl mix the oats, milk, eggs, pumpkin, oil, and vanilla.
- In another bowl whisk the flour, baking powder, sugar, cinnamon, and salt.
- Add the wet ingredients to the dry and just mix.
- Stir in the chocolate chips.
- In a large skillet or nonstick pan heat up a small pat of ghee over medium heat. Once warm spoon batter in pan to form small pancakes. When the edges of the pancakes looked cooked flip over and cook a bit longer. Add a bit of ghee with each round. As you continue cooking batches you may need to lower the heat down to low.
- Serve with maple syrup and fresh strawberries.
For a more pumpkin pie flavored pancake add in a bit of dried ginger and fresh grated nutmeg.
I’ve finally hit my wall with eating eggs for breakfast everyday. I had a pretty long run. To be exact, 10 months of eating eggs for breakfast 98% of the time. Obviously I love eggs. They are satiating and offer many nutritional benefits. But at the same time I’m also weird about eggs. For the last few months I lost my ability to eat eggs with runny yolks, instead preferring scrambled, omelets, and in frittatas. This is nothing new for me as it has happened many many times before. It’s a texture thing. And recently I’ve realized I’m not really into eating eggs for breakfast at all. So I’ve cut way back on my egg consumption and found other options. Of course in doing this I’ve stepped outside of my paleo inspired ways making overnight oats and quinoa porridge. I find these foods to fill me up and hold me over until lunch which is what I’m looking for in a breakfast. Josh on the other hand is ravenous way before lunch hour hits, particularly when he eats oats. I guess my point is to listen to your body and find what works for you all while being somewhat flexible.
Anyway let’s talk quinoa. When I make a dinner that includes this grain I’ve started to make extra to enjoy the next morning as porridge. There’s nothing to it to make the base.. cooked quinoa and water. The excitement and flare come from the toppings. I load it down with flax seeds, chia seeds, hemp seeds, coconut flakes, nuts, and fruit. Sometimes I add in cacao nibs, raisins, peanut butter, vanilla extract, cinnamon, and or cardamom. The possibilities are endless! And my kids love it!!
Quinoa Breakfast Porridge
Not sure what to do with leftover quinoa? Enjoy it for breakfast! Here's a simple quinoa porridge loaded with flax, hemp, and chia seeds. Start your day strong!
- 2 1/2 cups cooked quinoa
- 1 1/2 cups water
- 3 tablespoons flax seeds
- 3 tablespoons hemp seeds
- 3 tablespoons chia seeds
- 1/4 cup coconut flakes, unsweetened
- 1/4 sliced raw almonds
- 1/2 teaspoon vanilla extract
- few dashes cinnamon
- fresh strawberries
- milk, cream, or half and half, to serve
- maple syrup, to serve
- Place cooked quinoa in a medium pot. Add the water, flax seeds, hemp seeds, chia seeds, coconut flakes, almonds, vanilla, and cinnamon. Heat through over medium low heat stirring often until liquid is fully absorbed. Maybe 10 minutes.
- Place in bowls and serve with fresh chopped strawberries, milk, and maple syrup.