Breakfasts


This super-simple kale frittata is loaded with protein, veggies and flavour!

Ingredients:
– Vegetable oil, 1-2 tablespoons
– 1 small onion, sliced
– 2-3 garlic cloves, chopped
– 2 cups kale, chopped
– 6-8 small round potatoes (or 1 regular sized), sliced, with skin, boiled
– 8 eggs, whisked
-1/2 cup shredded cheddar
– salt & pepper, to taste

Directions:

  • Preheat oven to 350.
  • Boil sliced potatoes for a few minutes.
  • In medium skillet/ oven-safe pan, fry onion for a few minutes.
  • Add garlic and kale, stir 5 minutes until kale wilts.
  • Add potatoes and season with salt & pepper.
  • Mix beaten eggs with grated cheese, and pour over potato & kale mixture. Allow to cook for a few minutes.
  • Transfer to oven and bake until eggs set (5-7 minutes).
  • Broil for 1 minute until top is golden.
  • Slice and serve with green salad.

Enjoy!



Simply mash a banana and add 2 beaten eggs and fry in small amount of oil or cooking spray. I added 2 tablespoons of ground flax seed for extra fibre. It also served well to really bind the mixture.
They come out incredibly light and fluffy! I would suggest topping with fruit and Greek yogurt or chopped walnuts, since they are so light, you may need something extra to fill your tummy.

Enjoy!!

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Because breakfast truly is the best meal of the day, here is yet another pancake recipe that I love. I always make a few extra, to either freeze for another breakfast or to take along as a perfect healthy snack.

 

Ingredients:
– 1 cup quick oats – 1/2 cup whole wheat flour
– 1 Tbsp brown sugar
– 1 Tbsp baking powder
– 1/2 tsp salt
– 3/4 tsp cinnamon
– 1 egg
– 1 cup milk (add a little more for thinner pancakes)
– 1/4 cup melted margarine, butter or oil
– 1 cup grated Apple

 

Directions:

  • Mix dry ingredients together in a large bowl.
  • In separate bowl, beat together egg, milk and margarine/oil.
  • Add to dry ingredients and stir until lumpy.
  • Mix in grated apple.
  • Heat pan and brush with small amount oil/ Pam.
  • Pour 1/4 cup batter on pan.
  • Cook for 2 minutes each side or until golden.
  • Serve topped with fruit & yogurt or just plain old maple syrup. Delicious on their own as well!

 

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Ingredients:

– 3 eggs, beaten with 2 Tbsp milk

– 1/2 diced cup veggies of choice (I use red onion, broccoli and red pepper)

– 1/2 cup minced protein of choice (e.g. Salmon, ham, grated cheese)
– Vegetable oil spray

 

Directions:

  • Sauté veggies in a small amount of oil.
  • Distribute into muffin tin, top with protein of choice.
  • Pour egg mixture over and bake at 350 for 20-30 minutes.
  • Packs & freezes very well. Enjoy!

 



 

These “egg-filled peppers” can add a very tasty twist to your brunch or even dinner. They are great for you, filling and full of flavour!

  • To prepare, cut peppers in half and remove seeds. Sprinkle with a little salt and bake at 350 for 15 minutes.
  • While the peppers bake, sauté some diced potatoes in oil and lots of garlic. Add somediced tomatoes towards the end.
  • Remove peppers from oven and scoop in some of the potato mixture. Crack one egg at a time into a small bowl/ ramekin and carefully slide on top of the potato mixture. Sprinkle with some Parmesan and bake for another 15 minutes.

Enjoy!

 




Ingredients:
– 1 cup steel cut oats (must be this type or you’ll get a mushy mess!)
– 2 cups milk
– 1.5 cups water
– 2 peeled and chopped apples
– 2 Tbsp butter
– 2 tsp ground cinammon
– 2 Tbsp brown sugar
– 1 tsp vanilla extract
– walnuts (optional). I’d suggest throwing them in in the morning to avoid them getting soggy.

Directions:
– Coat slow cooker with cooking spray to avoid oats sticking. Add all ingredients and stir. Set slow cooker to low and cook for 7 hours. Serve with a little milk and maple syrup.

Enjoy!

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Ingredients:

– 1 cup cottage cheese
– 1/3 cup whole wheat flour
– 2 tablespoons vegetable oil
– 3 eggs, beaten
– cooking spray

Directions:
– Combine cottage cheese, flour, oil and eggs in a large bowl
– Place pan over medium heat and coat with cooking spray.
– Pour 1/3 cup batter onto pan and cook about 2 minutes per side, or until golden.

Enjoy!

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Ingredients:

– 2.5 cups rolled oats
– 1 cup slivered almonds (or any other nut you prefer!
– 1/3 cup pumpkin seeds
– 1/3 cup molasses
– 1/4 cup brown sugar
– 1/4 cup coconut oil (or butter/ margarine)
– 1/2 tsp cinammon
– 1/4 tsp salt
– 1/2 tsp vanilla
– 1/2 cup raisins (or any dried fruit)
– 1/2 cup mini chocolate chips (optional but delicious)
– 1/4 cup dried coconut (options)

Directions:

  • Preheat oven to 350. Place oats and nuts on baking tray and toast for 10 minutes to bring out flavor (optional step).
  • Heat oil, sugar, molasses, vanilla, cinnamon and salt over low heat in small saucepan until all ingredients combined.
  • Place toasted oat mixture in large bowl along with any additional dried fruit/ seeds/ chocolate desired. Top with oil mixture and stir until coated.
  • Press mixture into lined baking tray and press down with spatula. Chill in fridge for about an hour.
  • Cut into bars and store in airtight container. Enjoy!