Breakfast

 

Broccoli Spinach Frittata

  • 1 tbsp. olive oil

  • 1/2 red onion sliced

  • 1 cup medium zucchini thinly sliced

  • 8-10 grape tomatoes cut in half

  • 2 eggs beaten with salt + pepper to taste

  • handful of chopped parsley, basil, and/or chives

  1. Cook vegetables in olive oil

  2. Add eggs + tomatoes + finish cooking

  3. Top with herbs

  4. Broil for 3-4 minutes, until brown


Oatmeal or Quinoa w/ Banana

  • 1/2 cup quick cook oatmeal or precooked quinoa

  • 1/4 cup almonds or walnuts

  • 1/4 cup of berries or 1/2 of banana

  • Cinnamon as desired

  • 1-2 scoops of protein powder

  • 1/4 cup almond or coconut milk

  1. Cook oats or warm quinoa

  2. Add other ingredients

Almond Pancakes

  • 1 cup almond flour

  • 1/4 cup water

  • 2 eggs or 1/2 smashed banana

  • 1 tbsp. maple syrup

  1. Whisk ingredients together

  2. Heat coconut/olive oil on a skillet on medium heat

  3. Drop large spoonfuls onto skillet + cook until bubbles form, edges are dry

  4. Flip + cook until brown

  5. Serve with 1 tbsp. maple syrup

  6. Serve with 1-2 slices of bacon, or another form of protein

Scrambled Eggs w/ Greens

  • 2 eggs

  • 1/2 cup micro greens or handful of kale or spinach

  • Olive oil or coconut oil

  1. Cook eggs in a skillet or poach

  2. Add greens to pan - sauce until tender

  3. Add salt + peper to taste

  4. Serve with 1 piece of gluten free bread + avocado spread, coconut oil, or 1/2 cup fruit

Gluten Free Rice Chex Mix or Erewhon Rice Cereal

  1. Prepare with almond or rice milk

  2. Serve with 1-2 boiled eggs or side of bacon or sausage or add 1 scoop of protein powder to cereal and milk

Baked Eggs + Spinach

  • 6 cups fresh spinach

  • 1 shallot or onion chopped

  • 2 tbsp. coconut oil

  • 2 tbsp. sun dried tomatoes

  • 4 eggs

  • 1 tsp. Italian dressing: olive oil + apple cider vinegar

  1. In a skillet, cook spinach and shallot in coconut oil

  2. Stir in sun dried tomatoes

  3. Add to greased ramekins or large muffin tins

  4. Pour Italian dressing over each egg

  5. Place ramekins on a cookie sheet and bake for 20-25 minutes

Gluten Free Pancakes

  • 1 cup of “Bob’s Red Mill” gluten free pancake mix

  • 2 eggs or substitute 1 smashed banana

  • 1/2 cup coconut milk

  • 1/2 cup pumpkin

  • 1 tsp. vanilla

  • 1 tsp. cinnamon

  • Optional: 1 cup berries

  1. Whisk ingredients together

  2. Heat coconut or olive oil on a skillet to medium

  3. Drop large spoonfuls onto skillet + cook until bubbles form + edges are dry

  4. Flip + cook until brown

  5. Serve with 1 tbsp. maple syrup + a protein like sausage or bacon

Breakfast Smoothie Bowl

  • 1/2 banana

  • 1 cup greens

  • 4 frozen cubes of pineapple

  • 1 scoop protein powder

  • 1 cup ice/water mix

  1. Blend until smooth

  2. Pour into a bowl and top with: coconut flakes, chia seeds, berries

2 Eggs + Green Breakfast

  1. Scramble 2 eggs in olive oil or coconut oil with salt + pepper

  2. Add 1 handful of greens to pan as the eggs finish cooking

  3. Serve with 1 slice of gluten free bread + 1/2 cut fruit