Breakfast has to be one of my favorite meals of the day. I am a sucker for sweet things, but I don’t want all that sugar going straight to my waistline! So, over the past few months, I’ve been experimenting with new ways to have my French toast and eat it too. (Yep – you see what I did there?)
I would have to say my favorite breakfast dishes are (in no particular order):
- French Toast
- Oatmeal or Overnight Oats
I know – not a protein or egg in sight!! Just pure carbs stacked upon carbs and topped with syrup. But isn’t that what makes breakfast so grand? It’s like having dessert, but not having to eat all your dinner! Not to mention, you get to have it first thing in the morning! Sadly, just like dessert, I always wind up filling bloated, too full, and sluggish after one of this sugar-loaded dishes.
Which is why I began searching for solutions. March 19th is National Breakfast Day and in honor of this holiday, I thought I would share with you a few of my lightened up favorites!
BUTTERSCOTCH CAULDRON CAKES PANCAKES
- 1 cup whole wheat flour
- 2 tsp butterscotch pudding
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 egg
- 1/3 cup sugar
- ½ tsp lemon zest
- 4 T butter, melted
- 1¼ cups milk with 1 tsp lemon juice
- 1 tsp toffee bits
- In a small bowl, mix together milk and lemon juice. Allowed to sit for 30 to 60 seconds, until thickened.
- Whisk together all dry ingredients in a medium bowl.
- In a small bowl, mix together eggs, sugar, and lemon zest. Drizzle in melted butter and whisk vigorously. Whisk in lemon milk.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Add toffee bits, stirring until just combined.
- Pour batter into a greased, heated griddle or skillet. Cook on each side for 2 to 3 minutes, then flip and cook another 2 to 3 minutes until golden brown.
- Serve with butter, maple syrup, and additional toffee bits if desired!
Adapted from recipe from The Unofficial Harry Potter Cookbook
Sweet Potato Waffles with Blueberries
- 1 medium sweet potato, cooked and cooled
- 1 T flax meal mixed in 2 1/2 T of water
- 1 cup oats
- 1/2 cup unsweetened almond milk
- 2 T cornstarch or arrowroot powder
- 2 T agave nectar
- 1 T baking powder
- 3 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup blueberries
- 1/2 T cornstarch or arrowroot powder
- 1/2 tsp vanilla extract
- 2 T water
- In a small bowl, mix together flax meal and water. Allow to sit for 10-15 minutes.
- If you haven’t already cooked your sweet potato, do so now using the microwave. Once cooked through, mash it completely.
- Using a food processor or blender, pulse oats until flour-like consistency.
- Grease and begin heating your waffle iron.
- In a blender, mix together flax meal mixture, oats, sweet potato, and remaining waffle ingredients. Blend until smooth. Note: You may have to add a little more milk to get the blender to work, or use a food processor.
- Pour 1/3 of batter into the waffle iron and cook according to its instructions.
- Meanwhile, heat syrup ingredients in a saucepan over medium-high heat. Stir constantly while bringing to a boil. Reduce heat and allow to simmer 4-6 minutes, stirring occasionally to be sure it doesn’t burn and powder is dissolved.
- Serve waffles with fresh blueberry syrup!
- 1 tsp olive oil
- 2 eggs
- 1 T milk
- 1/2 tsp oregano
- 1/4 tsp black pepper
- Pinch of sea salt
- 1/4 cup tomatoes, diced
- 2 artichoke hearts, diced
- 2 T kalamata olived, sliced
- 1 T feta cheese
- Heat oil in a small skillet over medium heat.
- In a bowl, mix together eggs, milk, and spices. Pour into heated skillet and cook until slightly set.
- On one half of the eggs, sprinkle on half of tomatoes, diced artichokes, olives, and feta cheese.
- Cook another 2 minutes before folding the other half of the egg over the toppings.
- Cook until eggs are set, then top with remaining tomatoes and enjoy!
COCONUT ALMOND OATS
- 1 cup cold water
- 1/2 cup rolled oats
- Pinch Himalayan salt
- 1 T almond butter
- 1-3 T non-dairy milk (optional)
- 1/4 teaspoon vanilla powder OR vanilla extract
- 1 tsp coconut sugar
- 1 T chopped almonds (optional)
- Bring oats, water, and salt to a boil over medium heat. Stir occasionally so oats don’t stick at the bottom. make the oats: throw the oats in the cold water with a pinch of salt. Bring to a boil, stirring occasionally with a spurtle or wooden spoon.
- Lower heat to warm and stir in almond butter, vanilla powder/extract, and milk (if using).
- Remove from heat and scoop into serving bowl. Top with almonds, coconut sugar, and enjoy!!
Citrus Fruit Salad
- 1 large Autumn, Honeycrisp, or Pink Lady apple, chopped
- 1 large Granny Smith apple, chopped
- 1 orange
- 1 lemon, juiced
- 3/4 tsp cinnamon
- 1 T maple syrup
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- Place your chopped apples in a small bowl and mix with lemon juice.
- Peel and slice your oranges, adding them to the apples.
- Add in remaining ingredients, mixing to distribute the cinnamon and syrup.
- Either chill for 30 minutes or serve at room temperature.
Paleo Apple Leek Sausage
- 4 slices of bacon
- 1/2 cup leeks (white ends only), chopped
- 1 small apple, cored and diced
- 1 tsp rosemary
- 1 tsp sage
- 1 T honey or molasses
- 1/2 T lemon juice
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- Dash of cayenne pepper
- 1 lb. ground pork
- Bake bacon in a 400 degree oven for 4-5 minutes.
- Meanwhile, place all ingredients except pork in food processor and pulse until finely chopped.
- Remove bacon and roughly chop. Add to food processor and pulse a few more times.
- Finally, add in ground pork and mix until blended. Note: If you have a small processor like I do, you can hand mix this in a bowl!
- Reduce oven to 350 degrees and grease a baking sheet.
- Form patties and place on baking sheet. Bake for 30 minutes.
- You can serve immediately or freeze for later use.
Brussels Sprouts Hash
- 1 T olive oil
- Bacon or sausage (like Apple Leek Sausage)
- 1 cup butternut squash, peeled and cubed
- 1 clove garlic, minced
- 2 cups Brussels sprouts, halved
- 2 eggs
- Salt & pepper
- Heat oil in a skillet over medium heat and add protein of choice.
- Add squash, garlic, and sprouts; season with salt and pepper. Cook for 8-10 minutes, stirring occasionally.
- Once everything is cooked, crack eggs over hash and cook until set.
- Serve immediately!