Chapter Content
Okay, so today I wanted to chat a little bit about breakfast, my favorite meal of the day, seriously. I have a few go-to recipes that I just adore, and I think you will too.
First up is this amazing Summer Bounty Frittata. It’s nut-free and gluten-free, which is great for anyone with sensitivities, and it only takes about 40 minutes to whip up. It's perfect for meal prepping, like, you can make it once and then have breakfast sorted for almost the whole week, which is awesome. The cool thing about this frittata is that you blend spinach right into the eggs, which gives it this beautiful green color, plus you’re sneaking in a ton of vitamins and minerals, like magnesium, vitamins A, E, C, K, folate, the whole shebang, basically. And each egg, you know, is packed with protein and omega-3s. If you can find pasture-raised eggs, even better, because they have even more omega-3s than regular eggs. I like to serve it with a simple mixed green salad for an extra boost of, like, nutrients.
So, for this you'll need eggs, spinach, sea salt, olive oil, a leek, zucchini, cauliflower rice, pepper, dill, grape tomatoes, and feta cheese if you want it. You start by preheating the oven. Then, you blend the eggs, spinach, and salt together until it's all smooth and green. Next, you sauté the leek, zucchini, and cauliflower rice in olive oil, season it with salt and pepper, and add the dill. Pour the egg mixture over the vegetables, top with tomatoes and feta if you're using it, and bake until the eggs are set. While it cools just make a simple salad with mixed greens, lemon juice, and olive oil. And that's it. So good.
Next, let's talk smoothies. First up, the Strawberry Chia Smoothie. This is super quick, like five minutes tops, and it's gluten-free, dairy-free, and soy-free. The secret ingredient here is Brazil nuts. They add a ton of selenium, which is an antioxidant. You just toss some frozen strawberries, raspberries, cauliflower, Brazil nuts, chia seeds, maca powder, beet powder, vanilla, cardamom, and lemon juice into a blender with water, and blend until smooth. Seriously, that's it!
And then, there's the Maca Smoothie, 2 Ways! Again, gluten-free, soy-free, nut-free, dairy-free, so pretty much everyone can enjoy it. Maca is, like, really good for you. It’s an antioxidant powerhouse. There are two versions, a Tropical one and a Berry one. For the Tropical smoothie, you'll need frozen banana, avocado, pineapple, kale, hemp seeds, tahini, maca powder, and vanilla. For the Berry smoothie, you swap the pineapple for blueberries and the vanilla for lime juice. You just blend all of that with water until it's smooth.
Okay, moving on, let’s talk about Good Energy Milk. This is basically homemade nut milk, which is awesome because you can avoid all the added sugars and stuff that's in store-bought milk, you know? This is gluten-free, dairy-free, and soy-free. Walnuts and hemp seeds are loaded with omega-3s. So you soak walnuts in water and salt for hours, then drain and rinse them. Then, you blend the walnuts, hemp seeds, and vanilla with water until it's frothy. Strain it through a nut milk bag or cheesecloth, and you're done. It’s so much easier than you think, really.
Then there’s the Spinach-Chickpea Wraps with Creamy Scrambled Eggs and Spicy Mushrooms. Yeah, it’s a mouthful, but it’s so delicious, and again gluten-free, soy-free and nut-free. The mushrooms are a fantastic source of beta-glucans which are a prebiotic. This recipe does take a little bit more time, about 45 minutes, but trust me, it’s worth it.
So, you start by making the wraps. You blend chickpea flour, cassava flour, spinach, basil, salt, and water until it's smooth and green. Then, you cook the batter like crepes in a skillet. Next, you sauté sliced mushrooms with salt, pepper, and red pepper flakes until they're tender and golden brown. Then, make creamy scrambled eggs with butter, eggs, salt, and pepper. To assemble, you put the eggs and mushrooms inside the spinach chickpea wraps.
We’ve also got Chia or Basil Seed Pudding, 3 Ways. This is a super easy overnight breakfast. Chia and basil seeds are packed with fiber. When they soak in liquid, they get this pudding texture. It’s gluten-free, dairy-free, and soy-free.
There are three flavor combos: Tropical Coconut, Raspberry and Almond, and Dark Chocolate and Orange. For each one, you mix the base ingredients which includes the seeds, some kind of milk, and various other flavorings in a bowl or jar, then refrigerate it overnight. In the morning, you just top it with the suggested toppings. It couldn’t be easier.
Finally, there are the Spiced Almond Flour Pancakes with Stewed Apples. These are gluten-free, dairy-free, and soy-free. Cinnamon is good for blood sugar, and the stewed apples are way better than syrup.
First, you make the stewed apples by simmering diced apple, coconut oil, cinnamon, salt, lemon juice, and water in a saucepan until the apples are tender and syrupy. While that simmers, you make the pancakes. You combine almond flour, baking powder, salt, and spices in one bowl, and coconut milk, eggs, and vanilla in another. Then, you mix the wet and dry ingredients. You cook the batter on a griddle with coconut oil, and then serve the pancakes with the stewed apples.
Oh, and before I forget Sardine-Scallion Fritters with Tzatziki are also a thing. Sardines are great source of omega-3 fatty acids, and scallions may have cancer-preventive properties.
So, you squeeze the water out of thawed spinach. In a bowl, combine the spinach, mashed sardines, scallions, and eggs. Add coconut flour, salt, and pepper. Heat some oil in a skillet and cook the fritters until golden brown and cooked through. To make the tzatziki, whisk together yogurt, dill, lemon juice, and garlic. Season with salt and pepper. Serve the fritters with tzatziki.
So, yeah, those are some of my favorite breakfast recipes. I hope you guys try them out. Let me know what you think!