Breakfast Quinoa
1. Combine milk, water, and quinoa in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes.
3. Stir in berries, vanilla, and cinnamon; transfer to 4 bowls and top with nuts.
4. Drizzle 1 teaspoon preferred sweetener over each serving.
Cherry Almond Oatmeal
Preparation
Pumpkin Pancakes
Ingredients:
Mix all ingredients together. Spray pan with clean cooking spray and make pancakes! Top with maple syrup!
Egg White Cups
Instructions You can either blend all ingredients in a blender or you can chop up your veggies very finely with a chopper!
Spray muffin tray with extra virgin olive oil cooking spray or any non stick cooking spray.
Cook at 350 degrees for 10 to 15 minutes or until firm.
Let cool for about 10 minutes before eating!!!
Pumpkin Oatmeal Casserole
Coconut French Toast
Ingredients
Directions
In a medium size mixing bowl, whisk together the egg whites, coconut milk, vanilla extract and cinnamon.
Submerge the bread in to the mixture, being sure to turn it several times to get all sides coated and wet.
Using a non-sick pan and a very light coat of olive oil from a sprayer, cook on medium heat until the bread is cooked through, paying special attention to being sure that the egg and the middle of the bread slices are cooked through.
Put the toast on a plate and sprinkle each piece with 1 tbsp. of the coconut flakes.
Add a little honey to taste and serve.
- 1 cup almond, rice, or skim milk
- 1 cup water
- 1 cup organic quinoa, rinsed
- 2 cups fresh berries
- 1 tsp vanilla
- 1 tsp. ground cinnamon
- 1/4 cup chopped nuts
- 4 tsp honey or rice syrup
1. Combine milk, water, and quinoa in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes.
3. Stir in berries, vanilla, and cinnamon; transfer to 4 bowls and top with nuts.
4. Drizzle 1 teaspoon preferred sweetener over each serving.
Cherry Almond Oatmeal
- 2/3 cup / 160 ml steel-cut oats
- • ¼ cup / 60 ml ground flaxseed
- • ½ tsp / 2.5 ml cinnamon
- • ¼ tsp / 1.25 ml sea salt
- • 1 tsp / 5 ml vanilla
- • ¼ cup / 60 ml almond butter
- • 4 cups / 950 ml water
- • ½ cup / 120 ml unsweetened dried cherries
- • ½ cup / 120 ml toasted slivered almonds*
Preparation
- Add all ingredients to slow cooker, except dried cherries and slivered almonds. Stir to combine. Cook on low overnight, or approximately 8 hours.
- Divide into four bowls, and divide dried cherries and slivered almonds evenly among bowls. Serve.
Pumpkin Pancakes
Ingredients:
- 6 egg whites
- 1/4 cup canned pumpkin
- 1/2 cup cottage cheese
- 1 tsp. vanilla
- 1 cup whole rolled oats
- 1 tsp. pumpkin pie spice
- Real Maple syrup
Mix all ingredients together. Spray pan with clean cooking spray and make pancakes! Top with maple syrup!
Egg White Cups
- 8 egg whites
- 1 whole egg
- 1/2 cup chopped spinach
- 1/4 cup chopped red and green peppers
- 1/4 cup onion
- 1/2 cup mushrooms chopped
- pinch of mrs.dash seasoning
- 3 tbsp salsa (optional)
Instructions You can either blend all ingredients in a blender or you can chop up your veggies very finely with a chopper!
Spray muffin tray with extra virgin olive oil cooking spray or any non stick cooking spray.
Cook at 350 degrees for 10 to 15 minutes or until firm.
Let cool for about 10 minutes before eating!!!
Pumpkin Oatmeal Casserole
- 4 cups unsweetened almond milk
- 1 cup prepared pumpkin (canned or home baked)
- 1/2 cup pecan pieces
- 1 cup fresh cranberries
- 2 tsp pumpkin pie spice, no sugar added
- 1/4 cup honey
- 2 tsp. vanilla extract
- 2 cups steel cut oats
- 1/2 cup golden raisins
- Preheat oven to 400 degrees.
- In a casserole dish (9x13) blend together the almond milk, pumpkin, pumpkin spice, honey and vanilla. Stir gently until completely combined.
- Add the oats, pecans, cranberries and raisins. Stir briefly to combine.
- Bake for 45 minutes or until the casserole is soft and cooked through.
Coconut French Toast
Ingredients
- 3 egg whites
- 1/2 cup light coconut milk- you can find this at giant eagle.
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 4 slices clean, whole grain bread such as Ezekiel bread
- 1/4 cup dry coconut flakes
- Honey for topping
Directions
In a medium size mixing bowl, whisk together the egg whites, coconut milk, vanilla extract and cinnamon.
Submerge the bread in to the mixture, being sure to turn it several times to get all sides coated and wet.
Using a non-sick pan and a very light coat of olive oil from a sprayer, cook on medium heat until the bread is cooked through, paying special attention to being sure that the egg and the middle of the bread slices are cooked through.
Put the toast on a plate and sprinkle each piece with 1 tbsp. of the coconut flakes.
Add a little honey to taste and serve.