Breakfast Recipes

I have been really focusing on adding more protein into my diet and am enjoying the Kodiak brand of waffles. I make up the entire box of waffles at one time and freeze them in a Ziploc bag. When I need a snack or breakfast, I pop 2 in my toaster and am good to go. I add the following in my recipe:

• entire box of Kodiak protein waffle mix (buttermilk, chocolate or chocolate chip)

• 3-6 eggs

• 3 "melted" frozen bananas

• milk until consistency I want

• Ground flax seed or bran if desired

• Vanilla extract

• Cinnamon

*I freeze my old bananas in two ways: 1 set peeled and cut in half for the vitamixer and smoothies and the other left in their peel. I use 3 bananas in the peel that I have frozen, thaw them in the microwave, then peel and mix well into batter. 

I honestly can't remember now where I got the original recipe from, but the idea was to only use bananas and eggs to make your pancakes.  I found this a bit too hard to flip and wanted more stability, so this is what we came up with. 

​

• For every banana you use, add two eggs. 

• Add a scoop of cocoa powder

• Add 2 scoops of peanut butter powder

• Add quick oats or grind the quick oats first in a blender for oat flour (as much as you want depending on how many extra calories you want)

• Add 1/4 cup wheat bran or ground flax

​

I found the extra powder made them much easier to flip and tasted a bit more like a pancake. I must say though I always used "melted" frozen bananas and therefore I started off more liquidy from the start. If you mashed ripe bananas the original recipe may work better off the start.

​

(You can double this as well)

1 ½ cups flour

½ tsp salt

1 tbsp baking powder

1 tbsp sugar

2 eggs beaten

2 tbsp oil

1 ½ cups milk (or more)

 

• Mix all the dry ingredients.  Mix the wet ingredients.  Add them together and stir well.  It is okay if there are still a few chunks.  Your mom likes skinnier pancakes so she adds more milk.  

• You can also add mashed banana, ground flax, chocolate chips or blueberries.

• Another option is to serve with sauteed apples.  Sliced apples with a tiny bit of brown sugar, cinnamon and water fried on the stove.

• OR make a compote with frozen berries, water and sugar and add cornstarch to thicken (premix cornstarch with cold water before adding)

4 – 5 eggs, room temperature works best and separate your whites and yolks (use 4 if your eggs are large or 5 if they are on the smaller side)

2-3 tbsp pure maple syrup or sweetener of choice

2 tsp vanilla

2 tsp cinnamon

1 cup fruit, both fresh or frozen will work great

1 tbsp coconut oil

​

• Turn your oven to 350.

• Put your coconut oil and fruit in the bottom of a pie pan or 2 large ramekins. If you are working with fresh fruit, slice it up before you add it to the dish. If it’s frozen, keep it whole and we’ll slice it up after it gets softer. Stick it in the oven while it’s preheating so the coconut oil melts and so the fruit gets soft.

• Meanwhile, we’ll make the rest of the souffle.

• Put your egg whites in a kitchen-aid or stand mixer (or hand held mixer) and whisk on high speed until peaks form. This will only take a few minutes.

• While the whites are whipping, put your yolks in a separate bowl. Add in the maple syrup (or other sweetener), vanilla and cinnamon. Mix well. Set aside until the whites are finished whipping.

• When the whites are finished whipping, add in the yolk mixture. Whisk for about 5 seconds more just until the yolk and white mixture is incorporated. It’s very important to not overmix it at this point. 5 seconds is plenty.

• Take the pie dish with the fruit/coconut oil out of the oven. If your fruit was frozen, you can slice it easily now so slice it up in smaller pieces right in the dish.

• Now pour your egg mixture into the pie dish/ramekins.

• Bake for 16-20 minutes or until golden on top and done in the middle. Enjoy!

3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks

2 tablespoons lemon juice

3 tablespoons sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

Salt

1 stick (8 tablespoons or 4 ounces) unsalted butter

1/4 cup honey

1/2 cup flour

2 cups oats

1/2 cup sliced almonds

1/2 cup shredded coconut 

 

• Preheat oven to 400°F. 

• Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. 

• In a medium saucepan, melt the butter with the honey. 

• Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. 

• Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. 

• Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

2 cups warm milk

1/4 cup melted butter

1 1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon sugar

3 eggs

3/4 tablespoon oil

1/2 cup beer (any light lager beer will work)

​

• Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture.

• Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.

• Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.

• These crêpes are delicious with powdered sugar, jam, fruit compote, whatever you like! 

The first time we had breakfast cookies or monster cookies was a recipe from Tosca Reno. Tosca is the queen of clean eating and I love her message and outlook on life. Her own transformation story is also inspiring. She is worth investigating for sure. This recipe is actually from Ambitious Kitchen. 

​

Wet ingredients:

2 large extra ripe bananas, mashed

½ cup (128g) natural peanut butter or almond butter

¼ cup (78g) pure maple syrup

1 large egg or flax egg* (for vegan option)

2 teaspoons pure vanilla extract

​

Dry ingredients:

1 cup (92g) oat flour

3 tablespoons flaxseed meal

½ teaspoon ground cinnamon

½ teaspoons baking soda

½ teaspoon kosher salt

1 cup (95g) old fashioned rolled oats

2 to 3 tablespoons hemp hearts

1 tablespoon chia seeds

⅓ cup (60g) semi-sweet chocolate chips, plus extra for on top of cookies

Optional: ⅓ cup chopped walnuts

​

Topping:

Flaky sea salt, for sprinkling

​

Instructions

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.

• Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.

• Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.

• Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.

• Bake for 10 to 14 minutes or until they’re set, but still soft.

• Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!

​

*I have been using AI to find photos until, I have a chance to make all of these again and take my own for you. AI has no idea how to mix salsa into scrambled eggs - lol!

Eggs are a goto around our house, expect for Jasmine, she isn't a huge fan. Sometimes you just want them served a bit differently though. These have nice flavour and are yummy on toast or served in a wrap or even on a leaf of lettuce. 

​

• Eggs

• Salsa

• Green Onion

• Black Beans

• Cilantro (if you don't have the soap gene)

​

You need to play with the amounts, depending on how many people you are feeding, how spicy you like it and how much you like black beans. 

​

Also good served with guacamole :)

​

​

1) I am sure you have heard them called many different things before, but essentially you cut a medium sized hole in a piece of bread and butter it on both sides. After heating up your frying pan, place the piece of bread in the center of the pan.  Add one egg into the hole. Let cook and brown on one side and then flip to toast the other side. 

2) Use the old fashioned egg cups, as in the small ceramic or porcelain cup that fit a single egg. Soft boil your eggs, add eggs to already boiling water for about 6 minutes, then place in cold water to stop them from cooking. Place a single egg, in a single "nest" or cup. Make sure you have made toast and cut it into "finger" style pieces so you can dip into the egg. If you have never used these cups before, you need to cut the top 1/4 of your egg off, so you can use a spoon to eat out the rest. (or if you have no cups and want No fun, just scoop out the soft boiled egg and put it on toast - still tastes the same, but like I said No fun - lol!

3) Using a muffin tin, use silicon cups or spray with Pam or Olive Oil first. Take a piece of deli ham to create the "nest" and place 1 or 2 pieces depending on the thickness into each muffin tin. Then you have a choice, either crack one egg into each ham cup and leave it whole. (if you do this method, put a small pan of water in the oven as well to help stem the eggs) OR before you add the eggs, add 10 eggs to a bowl and scramble them, add sliced green onion, mushrooms, peppers or whatever you wish and then pour into the cups. Cook in oven at 350 degrees until eggs are done. These ones are great to keep in the fridge or freezer for a quick protein hit.

​