Breakfast for Back to School

Hey, Gorgeous!

So here we are, labor day weekend and back to school!

I can totally appreciate the potential for rushed mornings but I want to make sure you and the kiddos are eating a proper breakfast. So you’re energized for your day!

Take a peek below at some of my favorite breakfast recipes, that, of course, can be prepared in 10 minutes or less. If veggie chopping is involved do it the night before! Bon appetit!

 

Protein packed berry crumble for breakfast

Simply layer the items listed below, in an oven-safe container. Start from bottom to top.
Please note: the amounts may change depending on personal preference and size of the container. (I use a 21 x 21 x 5 cm Pyrex)

Starting at the bottom of the container, layer the following ingredients:

1. 280g/10 oz bag of frozen organic berries (blueberries, blackberries, raspberries, or cherries) You can mix it up or use just one.
2. Juice of a whole lemon squeezed on top of the fruit
3. Thin layer of ground cinnamon evenly distributed
4. 1 1/2 cup ground almond meal
5. Thin layer of crushed organic raw almonds (optional)
6. 2 cups gluten free oats
7. 1 cup raw chia seeds
8. Handful of coconut flakes to top

Feel free to drizzle a *thin* layer of organic pure maple syrup on top for some extra sweetness.
Bake at 350ºC for approximately 15 minutes.

 

Avocado Lovin’ and egg

Ingredients:

• 1 organic avocado
• 3-5 tbsp Extra virgin olive oil
• 2 slices of gluten free bread
• 2 hard boiled eggs
• A few springs of alfa alfa sprouts (optional)

 

Steps:

1. Mix the avocado and olive oil in the food processor until smooth.
2. and then toast the bread.
3. Once the bread is toasted spread the avocado and olive oil paste onto the bread.
4. (Optional) If you’d like to place the washed alfa alfa sprouts on top. NOTE: alfa alfa sprouts are NOT recommended if you are pregnant.
5. Finally, slice the hard boiled eggs and put on the bread, keeping the 2 pieces of bread open faced

 

Gluten Free Pancakes for breakfast – Extra Fluffy Coconut Flour

Ingredients:

• 5 large eggs
• ¾ cup milk plus 2 tbsp – dairy or non-dairy
• ¼ cup oil or melted butter
• ¼ – ½ cup sugar to taste – or 3-4 tsp stevia
• 1/8 tsp salt
• ½ packed cup coconut flour
• ½ cup packed cup of starch (potato or tapioca starch)
• 1 tsp lemon juice and zest
• and 1 tbsp baking powder GF – double acting works best
• 1 cup fresh or frozen blueberries

 

Preparation:

1. Pour the eggs, milk, and oil into a blender and process on high until light and fluffy. Add all other ingredients except for baking powder and blueberries.
2. Fold in baking powder.
3. Stir in blueberries or you can plop them into each pancake as you make them.
4. Fry in lightly oiled skillet – put a lid on it – makes them fluffier and cook approx 2 minutes per side med/low.
5. Freeze well – reheat in toaster oven.

 

Chia Pudding 3 Ways

Note: you will need a mason jar with a lid
1/3 cup of chia provides you with approximately 18 grams of protein!

Cinnamon Vanilla Chia

Ingredients:

• 1 cup vanilla almond milk
• 1/3 cup chia seeds
• 1 tsp cinnamon (or more if desired)

 

What to do:

1. Combine ingredients together in mason jar
2. Close mason jar tightly with lid
3. Shake well until mixture integrates
4. Refrigerate overnight and enjoy in the morning topped with fresh (or frozen) berries and a teaspoon of maple syrup drizzled on top

 

Coconut Mango Chia

Ingredients:

• 1 cup plain unsweetened almond milk
• 1/3 cup chia seeds

 

What to do:

1. Combine ingredients together in mason jar
2. Close mason jar tightly with lid
3. Shake well until mixture integrates
4. Refrigerate overnight and enjoy in the morning topped with coconut flakes and mango slices

Note: If you omit the mango slices and just top with coconut flakes, adding the cinnamon to the chia mixture would go well. The cinnamon just doesn’t really match the mango flavor, in my opinion.

Chocolate Espresso Chia—My Favourite!

Ingredients:

• 1 cup chocolate almond milk
• 1/3 cup chia seeds
• 1 shot of espresso

 

What to do:

1. Combine ingredients together in mason jar
2. Close mason jar tightly with lid
3. Shake well until mixture integrates
4. Refrigerate overnight and enjoy in the morning

 

Egg’d Peppers

Note: you will need a baking sheet

Ingredients:

• 1 bell pepper (any color but I always use yellow or orange)
• 2 asparagus stalks
• 1 mushroom
• 2 eggs
• Dash of salt and cracked black pepper or Montreal Steak Spice
• Extra virgin olive oil

Note: When cutting the green stem of bell pepper off, make sure that the edge of the pepper does not get cut too low, to prevent the ingredients on the inside from spilling out.

What to do:

1. Wash the bell pepper, asparagus and mushrooms thoroughly
2. Cut the bell pepper in half and cut out the white part inside. Chop the asparagus and mushrooms into tiny pieces
3. Crack the eggs into a separate bowl and whisk with a fork to break the yolks
4. Add salt and pepper to the eggs
5. Drizzle olive oil onto the baking sheet, creating a thin layer that covers the surface of it
6. Drizzle olive oil onto the bell pepper and throw in a few tbsp of the chopped vegetables
7. Pour the whisked egg into the pepper until it is filled to the top
8. Set the oven to 400 on bake
9. Bake in the oven at 400 for 35 minutes

Quick Tip: I normally wash and chop the veggies in advance so in the morning I just assemble and bake! Super simple and super fast!

Delicious Breakfast Shakes – great for kids and can add protein! (Important for energy and focus!)

Easy to drink even if you’re not hungry in the morning. You can hide all kinds of supplements in there and they’re portable! Also super delicious! If you have a picky eater try chocolate almond milk (be sure to finish it at home as nuts aren’t permitted in school buses due to allergies) or opt for pure natural cocoa powder with rice milk in there!

Green Goodness

• Avocado
• Spinach
• Banana
• Almond milk

 

Blue Fuel

• Blueberries
• Spirulina (can swap for matcha powder)
• Coconut milk
• Vanilla protein

Red Power

• Strawberries (they cover the taste of kale amazingly)
• Kale
• Just a hint of vanilla protein
• Almond milk

Dessert for Breakfast

• Strawberries (can swap for banana instead)
• Scoop of all natural peanut butter
• Chocolate protein
• Almond milk

Tropical Paradise

• Spinach
• Frozen pineapple
• Frozen mango
• Coconut water