In my last post I noted that breakfast is not only the most important meal of the day but also my favorite! Here are some recipes I fall back on when I need to start my day with a healthy, filling meal!
This is basically an egg baked inside an avocado. Very filling, very tasty, very healthy! You will need some time for this so maybe save for a weekend or a morning when you’re not in a time crunch.
- Pre-heat oven to 375 degrees Fahrenheit
- Slice avocado in half and remove seed. If the seed is small, you might need to make a little more room for the egg. I typically just take a spoon, scoop a little out, pop it in my mouth and say AHHHH because I love avocados!
- Squeeze a little lemon or lime juice on avocado to prevent browning.
- Crack open an egg over avocado. I recommend a smaller egg, unless the avocado is large.
- Sprinkle a little cheese and any seasonings or spices you fancy on top.
- Place in iron skillet and bake for 14-18 minutes in oven, or until desired firmness of egg.
Crock Pot Oatmeal
This is perfect for when you are in a rush and don’t want to deal with making breakfast or need to eat breakfast at work or in class. I’m always excited when I go to bed but still feel like I’m accomplishing something, aka using the Crock Pot overnight!
- One cup of steel cut oats – you must use steel cut for this recipe
- 4 cups of liquid – I usually do 1 cup of unsweetened almond or coconut milk and three cups of water
- 2 Apples, sliced with skin (I’ve also used pears and they are great as well)
- 1/4 cup of dried fruit (I prefer raisins)
- Generous dash of cinnamon or any other spice you like.
- Put all ingredients in Crock Pot and cook on low for approximately 6 hours.
- P.S. – I have found that this recipe works best when using a Crock Pot with a timer so you avoid over cooking. If you do not have a Crock Pot with a timer and think you won’t be up before the 6-hour mark, add an extra half cup of liquid to prevent drying and sticking to the sides.
- P.P.S. – I never add any sugar to sweeten this because the fresh and dried fruits will really give it flavor and sweetness. It’s a great no-sugar added way to start your day!
Another go-to breakfast for me is buckwheat pancakes. I find that when I use buckwheat instead of flour, I can eat fewer pancakes but feel much more satisfied. Normally I top my buckwheat pancakes with fresh fruit, plain Greek yogurt, peanut butter, or homemade applesauce. I occasionally add blueberries to the mix and drizzle with some local honey.
- 1 cup of buckwheat flour
- 1 cup of unsweetened almond or coconut milk (I’ve never tried cow’s milk but I imagine it works just as well)
- 2 eggs
- 1 tsp of baking powder
- 1 tsp of pure extract – almond or vanilla
- Generous dash of cinnamon (I like cinnamon in case you haven’t noticed)
Mix all ingredients together and depending on how large you want your flapjacks, anywhere from 1/4 cup to 1/3 cup of batter goes on a warmed griddle or in a skillet. I use coconut oil on whichever apparatus I’m using to help prevent sticking. Also, this batter stays well in the fridge so I usually make this on Sundays so I have it ready to go on work mornings.
In this photo below I got a little carried away with the honey but that should be permitted every now and then.
Buckwheat Waffles (Freezer Friendly)
Last year I got a waffle iron and I’ve been experimenting with different waffle varieties. Since I love buckwheat pancakes so much I thought I’d give buckwheat waffles a try. I found this recipe from Hungry Healthy Girl and have adapted it slightly to my preferences. I had the idea that these would freeze well making them even more convenient for mornings when I don’t have a lot of time to make batter and wait for them to cook. It works really well! I grew up on frozen waffles of the “Leggo my Eggo” vareity but these are much healthier and just as easy!
- Pre-heat waffle iron. Even though mine is a non-stick waffle iron I find it is best to prep with some coconut oil before and between waffle batches to prevent sticking.
- 2 cups of buckwheat flour (naturally gluten-free!)
- 4 tsp of baking powder
- Dash of salt
- Generous dash of cinnamon (the original recipe calls for 1 tsp but I probably do two or three tsp)
- 2 large eggs, separated
- 1/3 cup of melted coconut oil
- 1 3/4 cup of unsweetened almond or coconut milk
- 1/2 tsp of pure extract (I prefer almond but the recipe calls for vanilla)
Mix all ingredients together, except egg whites. Keep them in a separate bowl. Once ingredients are mixed, beat egg whites on high for about three to four minutes until soft peaks have formed. Stir egg whites into batter. Depending on size of waffle iron, use 1/3 or 1/2 cup of batter per batch.
Those are just a few of my favorite breakfast recipes! I hope you try one or all. Remember, breakfast is a great opportunity to start your day healthy. If you eat healthy from the first bite or meal, you’re more likely to eat healthy throughout the day. In addition to the above listed foods, I try to have fruit or vegetables with breakfast. Omelettes are one of my favorite ways to eat eggs but I haven’t quite perfected how to make them. At least I try!