I featured these alongside skillet hash browns for breakfast, but these baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner.
Kick your mornings into gear with these power packed muffins! With just four main ingredients, these Sweet Potato Banana Bites are gluten-free, easy to make and they make a great snack for both kids and adults!
you will need: ripe bananas, sweet potato mash, eggs & nut butter.
These are my absolute favourite gluten free waffle. We make a huge batch on the weekends so we can pop them in the toaster throughout the week for easy weekday mornings. Another great way for you to save time too!
you will need: rice flour, tapioca flour, or blend featuring those flours.
This is a great recipe to make on an afternoon off and pound out a bunch for the week ahead, pop them in the freezer and grab them for a quick, easy and nutritious breakfast. Way more sensible than going through the breakfast drive thru and more cost effective too! Use rice flour wraps to keep it gfree, and warm in a pan before wrapping to avoid the wrap from cracking and breaking.
This right here is the breakfast of champions. Chaulked full of protein and healthy fats, this is one of my favourite ways to start my day and I beg you to give this one a go! Corn tortilla wraps are as easy to find and wheat and are an easy way to avoid the wheat. Be sure to click through and give this one a whirl! Kid Approved!
This is a super easy breakfast that everyone in your family can get behind. While these little gems are baking in the oven throw together a budda bowl for your lunch and have the energy to take anything on!
Oh am I a sucker for anything labelled Huevos Rancheros on a menu! when researching yummy breakfast for this week's plan, I came across a few HR casserole's and I'm dying to try them out. To stick to our 'taco cleanse' theme this week, I'll be featuring the casserole in next week's menu plan - be sure to come back and check it out!
Recipe for the easiest most satisfying breakfast ever, found here.
Ohh I love an enchilada. And oh I love breakfast. And now I love Ali for sharing this awesome recipe with the world. Easy, nutritious and a great way to start your day, use this recipe as a starting off point to add your favourite ingredients to, or make as is - I promise you won't be disappointed.
This is an easy one for the mornings your whipping about with less time than you'd like. It's a quick saute of your favourite mexican seasoned veg and an egg scramble fried in a rice flour quesadilla. Serve alongside some salsa and away you go!
This green smoothie is packed with digestion-enhancing and immune-boosting foods like pineapple, parsley, ginger, and avocado. Don't worry though; its sweet flavour makes it friendly for green smoothie newbies! If you are adverse to the spiciness of ginger, I recommend starting with half the amount and adding to taste from there. This smoothie also keeps well overnight. I will often make a double batch, save leftovers in a small mason jar in the fridge overnight, and enjoy it the next morning. I use this probiotic but any powdered form will do!
These overnight oats are the definition of breakfast made EASY and delicious. With rich amounts of fibre, protein and heart-healthy omega-3 fats, they will help you power through your morning routine without missing a beat.
Topping: 1/4 cup butter 1/4 cup strawberry rhubarb jam 1/4 cup brown sugar 2 tbsp corn syrup 2 tbsp coconut milk 1 tsp vanilla 1/2 tsp salt
Filling: 1/2 cup strawberry rhubarb jam
Dough: 1 2/3 cup brown rice flour 1 cup cornstarch 1/3 cup sorghum flour 1/4 cup almond flour 1 tbsp xanthan gum 1 tbsp fast-rising yeast 2 tbsp sugar/maple syrup 1 tsp baking powder 1/2 tsp salt 1/2 cup water 1/4 cup butter 1 egg 3/4 cup almond milk 2 tbsp vegetable oil 1tsp vanilla
Instructions: 1. Combine topping ingredients in small pot on stovetop. Bring to boil first four ingredients and reduce heat, adding vanilla, milk & salt after boil. Pour into baking dish.
2. Combine dry ingredients in bowl of your stand mixer. Mix to combine. Meanwhile measure water and butter in 2 cup glass measure and microwave for 30 seconds or until butter melts. Add remaing wet ingredients to water butter mixture and whisk. Slowly pour wet into dry, once combine beat on medium for 3 minutes. Dance Party.
3. Scrape dough onto plastic wrap approximately 12x16 inches and sprinkled with 2 tbsp of sugar. Roll out to rectangle with additional plastic wrap on top of dough. Remove top plastic wrap, spread filling over dough except bottom 1 1/2 inches closest to you for seam.
4. Roll dough from top of dough towards you with help of plastic wrap underneath. Once log has formed, cute 1 1/2 inch rolls with a long piece of dark coloured thread. Do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. Place cinnamon buns in the prepared pan, with cut side up. I like to place a sheet of plastic wrap over the top, and flatten buns down to about 1″ high.
5. Allow the buns to rise in a warm, draft free place for about 30-40 minutes, or until nearly double in size.
6. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, letting the syrup run down over the rolls.
7. If you’re feeling extra…decorate with some cream cheese frosting and some cute strawberry cutouts for the win!
These are best served warm, but reheating for a few seconds at a day old is great as well.