It’s hot breakfast month! Let’s get down.

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Most people consider breakfast to be the most important part of the day, and we couldn’t agree more. February is named as National Hot Breakfast Month and, in celebration, we’re giving you six delicious recipes that are both awesome and healthy. I know, no need to thank us.

My name is Michelle and I love food, and I don’t just mean I love eating, which I totally do (it’s my favorite part). Still, I also love the process of harvesting, growing, picking, buying, cooking and serving food. I made a pledge to myself to buy from local, sustainable farms, to try my best to eat only what’s in season, to keep a mostly organic and non-GMO diet, and to cook with love and appreciation. That means no microwaves, no “non-stick” coating skillets, and no processed or “reduced-fat” foods with chemical fillers. Enjoy + check out my blog Foodful Thought for more.

THE MOST SIMPLE AND DELICIOUS OPEN-FACED BREAKFAST TARTINE

tartine-recipe-gluten-free

Ingredients:
Gluten free whole grain toast
½ an Avocado
Sriracha taste (it’s pretty strong so I only use 3 or 4 drops)
1 TSP of fresh lemon juice
2 slices Canadian bacon
1 Poached egg
Course black pepper & pink Himalayan salt to taste

COCONUT CAROB PROTEIN PANCAKES

coconut-carob-protein-pancake-recipe-gluten-free

Ingredients:

1 cup of Purely Elizabeth gluten-free, vegan, sugar free pancake mix
1 egg
1/3 cup almond milk
2 Tbsp raw agave
2 Tbsp coconut oil
2 packets of raw organic stevia
1 ½ Tbsp vegan carob chips
1 Tbsp shredded coconut
2 Tbsp organic berry preserve

Directions:

Whisk wet ingredients in a bowl along with stevia
Add 1 cup of pancake mix to bowl and gently stir until combined let sit for 5 minutes
Heat skillet over medium heat and lightly coat surface with coconut oil
Spoon ¼ cup of mixture onto skillet
cook until pancake begins to bubble (about 2 minutes)
Sprinkle a few carb chips and flip and cook another 2-3 minutes
Heat berry preserve and serve on top with shredded coconut

ISRAELI STYLE SHAKSHUKA

israeli-style-shakshuka

Ingredients:

1 can of crushed tomatoes
1 Tbsp of tomato paste
2 farm fresh eggs
½ cup of kidney Beans
Chopped fresh basil
1 clove of fresh garlic (crushed)
Dried rep pepper flakes to taste

Directions:

Pre-heat oven to 350 degrees
Add crushed tomatoes, tomato paste, fresh garlic, and red pepper into a hot skillet and mash together until it has a consistency similar to chunky salsa
Simmer down the sauce until its think and looks like marinara sauce
Add kidney beans
Crack two eggs on top
Pop into the oven until the eggs have cooked through and enjoy! I like use gluten free quinoa crackers for dipping (pictured on the side)

SWEET POTATO HASH

sweet-potato-hash-recipe

Ingredients:

1 purple yam cubed in 1 inch pieces
1 cup of black beans
2 carrots chopped
1 diced tomatoes
1 diced jalapeño pepper
1 cup spinach
½ sliced avocado
1 scallion
3 farm fresh eggs

Directions:

Preheat oven to 350 degrees and add cubed yam on cooking sheet
Cook until yam is softened and almost cooked through (about 10 minutes)
Add cooked yam, black beans, carrots, tomatoes, jalapenos, and spinach to a skillet and cook for about 3-5 minutes until the spinach wilts
Crack three eggs on top of the hash and cover to let the eggs cook through
Add sliced avocados, chopped scallions and spice with your choice of herbs (I prefer salt, pepper, paprika, and turmeric) The finished product below!

SIMPLE AND EASY TEX-MEX STYLE BREAKFAST

tex-mex-breakfast-recipe-gluten-free

Ingredients:

1 cup of black beans
5 grape tomatoes
½ smashed avocado
1 poached egg
turmeric, paprika, and chili pepper to taste

 Directions:

Cook the beans in a sauce pan until they reduce and boil
Poach egg for 3-5 minutes (or until desired yolk-i-ness)
Add all the ingredients together, spice it up, and enjoy!

YOGURT POWER BOWL 

yogurt-power-bowl-recipe

Ingredients:

1 green apple

1 Tbsp of coconut oil
1 Tsp of Chia seeds
1 Tbsp of slivered almonds
1 Tsp of flax seeds
2 Tbsp of powdered dark chocolate peanut butter
1 Tbsp Shredded coconut
1 Cup of organic plain yogurt

Directions:

Slice the green apple (skin on) and sautee in a pan with coconut oil until it carmelizes — While you’re waiting for that add 1 Tablespoon of water to the powdered dark chocolate until it reaches a chocolate syrup-like consistency. Add all the ingredients together and enjoy!

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