RECIPES: Breakfast

Here are some of my favourite delicious and nutritious breakfasts!

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Peach Cobbler Oatmeal

 

1/3 cup oats

1/3 cup almond milk

1/2 cup water (I like it a little soupy)

1 tbsp. flax seeds

1/2 banana

1/2 peach, diced

cinnamon

splash of vanilla
 

Heat water, almond milk, flax, and oatmeal together until it starts to bubble. Thinly slice bananas into the pot. “whip” bananas into mixture. Heat through until it is to your desired consistency)

Coat your peaches with cinnamon in a cup – once oatmeal is almost to desired consistency, add peaches to the mix and heat through.

Nut Free Vanilla Granola

 

Nonstick vegetable oil spray

4 cups old-fashioned oats

½ cup pumpkin seeds

½ cup sunflower seeds

1/2 cup (packed) golden brown sugar

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil (can use extra virgin coconut oil too)

1/4 cup honey

2 tablespoons sugar

4 teaspoons vanilla extract

1/8 c hemp hearts

Can add raisins, dried cherries or blueberries if desired


Position rack in middle of oven and preheat to 300°F.
Lightly spray large baking sheet with nonstick spray.
Mix next 6 ingredients in large bowl.
Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat.
Remove from heat; stir in vanilla.
Pour hot liquid over oat mixture; stir well.

Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet.
Bake until golden brown, stirring occasionally, about 30 minutes.

Transfer sheet to rack, sprinkle hemp hearts and dried fruit if using, overtop; cool granola completely.
Sprinkle with chia once cooled completely for an extra nutritious punchFeel free to add raw nuts (slivered almonds, cashews, walnuts) if able.

(Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Mini Frittata Egg Muffins

 

2 mild chicken sausages, removed from casing (optional)

1/4 cup red bell pepper, diced

2-3 green onions, diced

1/4 cup carrots, grated

1/2 cup fresh kale, chopped

2 to 3 tablespoons fresh basil and or cilantro, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

8 free range eggs

OR add your favorite veggies and goat cheese!

 

Preheat oven to 375 degrees.
Grease muffin tray with coconut oil.

 

In a skillet, cook sausage if using until cooked through and no longer pink.

Make sure to break the sausage up into "crumb" size pieces.

 

In a medium bowl, combine cooked sausage, red bell pepper, green onions, shredded carrots, kale, and herbs. Set aside.

 

In a large bowl, whisk together eggs, salt and pepper.

Add egg mixture to the sausage and veggie mixture and stir to combine.

 

Using a ¼ measuring cup, fill muffin cups with egg mixture being sure not to fill cups to the rim.

 

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

 

Makes about 12 muffins.

Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.