This breakfast bowl is cold, green take on the Peanut Butter Banana Smoothie recipe. This breakfast bowl comes together quickly since all ingredients are added to the blender at once, and is a perfect option for busy mornings. Topping with homemade or grain-free granola (recipe coming soon!) and blueberries adds delightful texture, color, and crunch. It’s also a great way to get in your first serving of healthy greens!
These just may be my favorite muffins ever. Light and fluffy, sweet and lemony, they are a perfect start to the new year! The poppy plant and poppy seeds have been an important decoration and food item throughout the Christmas season through New Years Day for centuries. It is thought that when eaten during this season they will bring love and money. Besides all that, they are simply delicious! These have become a staple in my own household because they are perfect for quick breakfasts, pair wonderfully with coffee or tea, and also make for a healthy snack or dessert. Enjoy!
This breakfast bowl is modeled after a Buddha Bowl, in which all elements to a meal are incorporated in a single bowl. It comes together quickly and is a great option for busy mornings because it can be made the day before and stored for up to three days. Take note that you will only need a small bowl for yourself since it is laden with healthy fats and protein.
I love plain banana bread. But I also love sprucing it up to include all sorts of tasty add-ins! This recipe is great for either option. The loaf in the photos contains both chocolate chips and blueberries and is delectable. Banana bread is great with your morning coffee or tea. Try topping a plain banana bread slice with cream cheese or vegan cream cheese!
My favorite donut growing up was the blueberry cake donut from Dunkin’ Donuts! Since then, I’ve had to alter my diet significantly and therefore was determined to come up with my own gluten-free version. This recipe features blueberries paired with sour lemon and fresh mint, which helps moderate the sweetness. Currently, it’s as close to the cake-style donut as I can come up with, but this post will be amended with any additional improvements I discover. Since I use powdered sugar for the frosting, it cannot be considered paleo (see my suggestion below). But if you are going to, this would be the recipe to splurge on!
If you’re not Indian, you probably have Indian food for lunch or dinner rather than breakfast, but it is certainly no less delicious! This is my Indian version of “scrambled eggs and toast” with heightening flavors and spices to kick-start your day. The eggs are paired with my delicious paleo version of roti (the most delicious bread in existence) for a scrumptious, filling breakfast. Honestly, you could also have this for lunch or dinner if you can’t bring yourself to enjoy this first thing in the morning.
Sweet, Savory, and Simple. Waffles have always been one of my favorite breakfast foods. They’re easy to make, scrumptious, and can be dressed up with a myriad of toppings. You can make these sweet or savory by adding ingredients to the batter or to the tops of the waffles. For that reason, this is my base waffle recipe. These ingredients are more filling than traditional waffles, so you two is typically enough per person. Weston and I occasionally make these for brunch on Sunday mornings or early afternoon.
While this quiche is technically crust-less, the sweet potatoes brown and crisp to help make up the difference. This is my go-to breakfast dish if I have several guests over and especially for Christmas morning when you need something scrumptious and filling but don’t have time to prepare something extravagant. The best part? This can be assembled the evening before!
In British-influenced countries, scones take on a US biscuit appearance and flavor. They are less sweet or savory and usually topped with butter, cream, or jam. This is my savory interpretation of a British-syle scone, crumbly and savory. At the bottom, I’ve provided some other savory variations.
In the United States, scones are like sweet, soft pastries with dried fruit or nuts baked inside. This version represents the American scone, with sweetness baked right inside. At the bottom, I’ve provided some other variations.
In all honesty, this recipe was created by my husband, Weston. Many mornings, he takes charge of breakfast and will make these delicious hash browns with scrambled or fried eggs and seasonal fruit. After the meal, we remain full for the entire day until dinner-time! These hash browns are also great as an appetizer or afternoon snack. Think spicy French Fries!
After many miserable failed attempts and floppy, crumbly pancakes, I’ve finally done it! These pancakes are the base and can be dressed up however you want: chocolate chips, raisins in the batter, cream cheese, blueberries, and more! Get creative.
This breakfast porridge is similar to my Quinoa “Oatmeal” recipe, except this recipe does not have quinoa in it. It makes a delicious porridge base for winter and summer alike! Add peaches when they are in season in the summer and try bananas and peanut butter in the wintertime. Get creative!
I used to love having a hot bowl of oatmeal topped with berries in the morning. But several years ago when I began to have GI issues, oats were taken off the menu. Desiring to enjoy that meal again, I recreated it using nuts and quinoa, a seed I’m able to tolerate.
Some morning I just want and need something that is quick and easy to make but is tasty and satisfying. Two of my favorite foods are peanut butter and bananas and they complement each other so well! I created this simple smoothie recipe to combine those ingredients. The raw cacao nibs provide a crunch and the cinnamon, a dash of spice!