Posts Tagged ‘breakfast’

{gf} ‘Orange Mint’ Ricotta Pancakes

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Mint in your pancakes? YES! I have never tried anything even close to this before but for some reason I was inspired to try it… perhaps its because ‘orange mint’* is the only thing I can seem to grow.

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It grows like a weed which I love because I use it in many recipes and now pancakes are no exception! Our neighbor has an orange tree and allows us to pick from it daily, which we do.

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This recipe creates exceptionally fresh, tasty and surprisingly delicious pancakes!

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If you do not have fresh squeezed orange juice, no problem! Store bought with pulp will deliver great results as well!

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We hope you enjoy these hot cakes as much as we did. It felt as though we were somehow combining summer and fall in this meal, which to me is quintessential “September” the perfect combination of summer and fall. Enjoy!

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Ingredients

1 tablespoon ‘orange mint’* finely chopped
zest of a small orange
juice of a small orange
1 egg
2 tablespoons maple syrup
3 tablespoons butter, melted
3/4 cup organic 2% milk
1/2 cup whole milk ricotta
1/2 teaspoon vanilla extract
1 cup gluten free baking flour
1/2 cup cashew flour
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

In a large bowl combine all dry ingredients, stir. In a small bowl combine all wet ingredients (including chopped mint and orange zest). Add wet ingredients into dry ingredients and stir until just combined. On a medium high, cook pancakes. Top with maple syrup and enjoy!

 

*** ‘Orange Mint’ – its a real thing – it is much more mild in taste then traditional mint and even a hint sweeter. It is fantastic and works beautifully in this recipe. If you only have traditional mint, no problem, perhaps use 2 teaspoons instead of a tablespoon so as not to overpower the hot cakes.

Muesli a.k.a. ‘the new granola’

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Muesli. The first time I was introduced to Muesli was when I lived in New Zealand back in 2003. While I found it bland and rather boring back then, now I have a new found love and respect for this delicious breakfast item (or ‘nice cream’ topper)

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The difference between Muesli and Granola is simple. Granola is baked. Muesli is not. Granola typically has added sugar for sweetness and oil for crunch. Muesli is the raw version if you will.

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This nutrient dense breakfast item is wonderful atop the tropical storm smoothie or a bed of yogurt with a little honey drizzled across the top. Eat it with fresh banana milk (1 frozen banana blended with 1 cup water and a dash of honey) or coconut milk for a quick breakfast on the go or even soak it the night before in milk and have a breakfast porridge waiting for you when you wake up. Really there are so many options.

You can not mess this up so take liberty when making your perfect blend. We make ours as follows.

Ingredients

3 cups gluten free thick cut oats (whole foods)
1 cup raw sprouted pumpkin seeds
1 cup raw sprouted sunflower seeds
1 cup raw walnuts, chopped
1 cup slivered almonds
1 cup currants (any dried fruit is a great option)
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Mix all the ingredients in a bowl and store in an air tight container. We like our Muesli pretty ‘nutty’ so we do a 2:1 ratio. We have double the nuts/seeds/fruit to oatmeal ratio but that is personal preference. We also choose sprouted nuts/seeds when we can because it is easier on your digestive system but raw or even toasted nuts and seeds will be just fine! You can not mess this up so take a look in your pantry and create your own!

 

‘gluten free banana-nut super healthy no oil’ granola

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Introducing a delicious granola that is packed with nutrients (thank you Mckel!). Contrary to store bought granola, this is made without any refined sugars or oil. Rob and I enjoyed this with banana milk (1 frozen banana + 1 cup cold water + 1 teaspoon agave = banana milk). It is great for a post workout meal or really anytime. I was inspired by Mckel at Nutrition Stripped. She is a creative genius in the kitchen when it comes to plant based, nutrient dense dishes. You can check out her website for the recipe. I have changed a few things but I stayed pretty true to her original.

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This is very fast and easy to make! Great to have on hand for a quick snack. You can add any combination of dried fruits or dark chocolate for an extra treat! Or top a green smoothie bowl (as we did this morning) and enjoy!

Ingredients

1 1/2 cup gluten free oats (or quinoa!)
1/4 cup buckwheat (deceptive title…it is wheat and gluten free!) (Any combination of grain works, so get creative…whatever you have on hand should do just fine)
1 cup raw almonds
1 cup raw walnuts
1 cup sunflower seeds (I did not have raw so I used toasted and salted and it worked great. Either is fine)
1/3 cup ground flax seed
1 cup pumpkin seeds (I also did not have this on hand so I did 1 cup slivered raw almonds)
3 spotted bananas
3 tablespoons honey or maple syrup
2 tablespoons almond butter (tahini or peanut butter works too)
1 teaspoon cinnamon

Instructions

Toss all the nuts, grains and seeds together in a large bowl. Using your blender or a food processor, puree together the bananas, honey and nut butter. Then pour over dry ingredients. Mix thoroughly. Pour onto a parchment lined baking sheet, creating a thin even layer. Place in the over at 350 degrees for 15 minutes. Stir well, then bake 15 minutes longer. Let cool and store in an airtight container.

 

waffles

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I love the idea of breakfast in bed, more than the reality of it. The last time I had breakfast in bed, the breakfast was actually in my bed. Not worth it. Romantic as it may be, breakfast at the table always works a bit better for me. With that said, Rob and I do love to act like a “Tuesday” is a “Saturday” from time to time. It is refreshing to interrupt the daily flow of work, laundry and bills and just “celebrate the day”. Waffles makes an ordinary day special, something about the crisp outer layer and light and fluffy inside. Add whip cream and you feel like your on vacation.

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Ingredients

2 eggs beaten
2 cups flour
1 3/4 cups milk
1/2 cup canola oil
2 tablespoons brown sugar
4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon vanilla

Instructions

Beat the eggs.
Add all other ingredients. Mix well.
Pour into hot waffle iron.

 

Confession: I put all my ingredients in the vita mix, turn the sucker on and wala. Your batter is complete. Just an idea.

Note: If you prefer to make these less traditional and a bit healthier, you can use gluten free flour or whole wheat flour. Almond/soy/hemp milk for cows milk, applesauce for oil and agave to replace brown sugar. I have tried them both ways. To be frank… healthy version = limp waffles… however, the flavor is awesome. So if you are going for presentation and the traditional crispness of a waffle you may just need to chalk it up to a delicious breakfast and feel no guilt… but if your not trying to impress, try the alternative. They are still tasty!

egg tacos

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Egg tacos. True to their name, they are eggs in corn tortillas. Great for breakfast or lunch and inexpensive too! Incredibly easy to make, fast and healthy! Hope you enjoy

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Ingredients

4 eggs scrambled with salt, pepper and a dash of chili powder
1/8 red onion, thinly sliced (I use a mandolin for slicing all my veggies, it cuts time in half and makes them all the same thinness. Definitely worth using!)
1/8 red, orange or yellow bell pepper
1 Tablespoon corn salsa (trader joes)
1 Tablespoon of shredded chedder cheese (optional)
Sprinkle fresh cilantro

Instructions

Scramble the eggs over low heat.
Soften the corn tortillas by placing them directly on your stove top until desired crispness.
Sprinkle the cheese across the warm tortillas, add eggs and any desired toppings.

 

Serves 4
Note: I make these all the time in a matter of minutes, some days I don’t feel like taking the extra two minutes to slice veggies so I just throw some salsa on top and call it a day. They are just as tasty that way. Make it how you like it. On the weekends I really go crazy and plop a mound of sour cream on top. Extra delicious.

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