Dutch Pannekoeken Pancakes

I felt like I hadn’t had a good pancake stack for a while this morning, so after my run I decided to make a Pannekoeken recipe from Colorful Foodie. I love her recipe because she mixes it up a bit to use health(ier) ingredients but still stay true to the main dish! I stayed true to her recipe as well besides the fact that I used coconut sugar instead of cane sugar. The pancakes were awesome!!

I also sautƩed up some apples with cinnamon and coconut oil to put warm pancakes in between the Pannekoeken stacks, with some unsweetened coconut flakes and a small drizzle of honey as well. Perfect breakfast!

Overnight Steel Cut Oats with Strawberries, Blueberries, Coconut, and Chia Seeds

Happy 4th of July! This morning I had a 4th of July themed breakfast that I made from this recipe:

http://marinmamacooks.com/2016/04/overnight-refrigerator-steel-cut-oats-chia-strawberries/

With the recipe, I drizzled in a bit of agave instead of the maple syrup and I added blueberries for the 4th of July as well. šŸ™‚ I also poured in some more almond milk in the morning after the mixture hardened up overnight. It tasted great!! I think in the future though, I would just like to use regular Oats instead of Steel Cut (unless I pre-cooked them) because they were still a bit hard and chewy this morning. Still had great flavor though!

Buffalo Chicken Provel OmeletteĀ 

I only usually use this to save recipe links, but now I have to take a moment to save one of the best omelette combinations I’ve ever made! This morning I made an omelette with these buffalo chicken snackers, provel cheese and crumbled goldfish on top for some crunch. If you are a salt lover, this is the omelette for you! So good!


Egg Clouds on Toast

I decided I had to try the current breakfast trend here and make myself some egg clouds!

It took me two attempts… The first time I made it, I tried beating egg whites for probably 15 minutes straight and it wasn’t fluffing up. I googled about it and found that sometimes bowls have residue left on them from last usage, so the bowls should be extra clean and dry when making egg clouds. So, I cleaned and dried the bowl really well and tried again and it worked beautifully! I used this recipe.

https://www.justataste.com/cloud-eggs-toast-recipe/

They were super easy and fun to make on the second try when I got the hang of it! Note to self: clean and dry bowl extra well before usage next time I make this, and if the eggs don’t whip up to stiff peaks after about 5 minutes, you are doing something wrong!!


Raspberry and Cinnamon Baked French Toast

My sister went to a Sara Lee bakery outlet and when she was checking out, they gave her a free loaf of Texas toast that had a close expiration date. So, we decided to make a French toast casserole with the bread before it went bad to use it up easily! And we chose to make it for dinner… Who can resist breakfast for dinner?!

Anyway, this is the recipe I used:

http://thepioneerwoman.com/cooking/cinnamon-baked-french-toast/

To keep it short: Ree Drummond is my girl!! I love The Pioneer Woman and this recipe has got to be one of her best! So delicious! šŸ™‚ Also, such a simple and easy make ahead breakfast. Happy first night of summer to me… Woo hoo! šŸ˜Š

Lemon Coconut Almond Meal Waffles

This morning I was really feeling some almond meal pancakes, but then I decided I haven’t had some waffles in a while so I googled an almond meal waffle recipe and found this one that I really liked the looks of because it’s so simple:

https://snapguide.com/guides/make-healthy-almond-flour-waffles/

To make it a bit more personal and to go along with my lemon and coconut craving, I decided to throw some lemon and coconut ingredients in there instead of the vanilla. I halved the recipe and then put in about 1/8 cup of unsweetened coconut, a small drizzle of coconut cream, the zest of half a lemon and then the juice of half a lemon as well.

I gotta say, these waffles were AWESOME! It was a great recipe find and the lemon/coconut additives were perfect! I was scared I was overdoing the lemon, but I definitely could have added a bit more of that and even some more coconut too. What made the recipe really perfect was adding some pure maple syrup on top of the waffles because almond meal can get a bit dry, and the maple syrup made it a perfect moisture, and I usually never use syrup! Such a successful breakfast this morning, woo hoo! Can’t wait to try it again and tweak it some more!


Spinach Banana Pineapple Smoothie

Decided to do some heavy fruit and veggie based breakfasts and lunches this week after a filling Easter weekend of delicious foods! For breakfasts this week, I made some green smoothies. All I did was blend 2 bananas, half a pineapple cored, about 2 cups of spinach, 1.5 cups of almond milk and some oats + flax seeds in a blender. Then I just separated it in to 4 jars and will stick them in my fridge for each morning that I get to work! Can’t wait!

Savory Pancake Omelette Sandwich

I don’t really have a recipe to post here, but just wanted to get this breakfast documented because it was delicious and strange but good! I quickly threw together a savory pancake batter wth havarti cheese in it, basil and oregano seasonings. Then, I whipped up an omelette with red peppers and onions in it and sandwiches it between the two pancakes with some more havarti cheese grater on top. So, it was like a savory omelette pancake breakfast sandwich! Weird, but yum!


Pear Waffle Fritters

I went to bed last night thinking about what I wanted to make during my free morning, and I randomly came up with the idea of making a pear waffle fritter! All I did was chop up a pear into super tiny pieces and squeezed the water out of the pear inside a kitchen rag. Then I combined the pear shreds in a bowl with an egg, some cinnamon and 2 tablespoons of almond flour. Then I threw them in the waffle maker and they came out great! It was the first recipe I came up with by myself off the top of my head, woo hoo!