Breakfast of Champions

Cassava Flour Waffles

  • Servings: 4-5
  • Time: 8-10mins
  • Difficulty: easy
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Ingredients:

  • 1 cup cassava flour
  • 1 ripe banana
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon/pumpkin pie spice (I used Flavor God)
  • 1 tsp baking soda
  • 1 tbsp arrowroot flour
  • 2 tbsp coconut oil
  • 1 tsp pink salt

Directions:

  1. Add all ingredients into blender or food processor.
  2. Blend until smooth.
  3. Preheat waffle iron and spray with oil as needed.
  4. Cook like traditional waffles.
  5. Top with desired additions, I used Kerry Gold grass-fed butter and St. Dalfour Wild Blueberry spread. 

 

Nut Butter Waffles

  • Servings: 2
  • Time: 5-8mins
  • Difficulty: easy
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Ingredients:

  • 1 cup almond flour
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp nut butter (I used Nuttzo “Crunchy Power Fuel” – fav!)
  • 1 tsp baking soda

Directions:

  1. Add all ingredients into blender or food processor.
  2. Blend until smooth.
  3. Preheat waffle iron and spray with oil as needed.
  4. Cook like traditional waffles.
  5. Top with desired additions, I used Kerry Gold grass-fed butter and St. Dalfour Wild Blueberry spread. 

Basic Protein Waffles

  • Servings: 2
  • Time: 15mins
  • Difficulty: easy
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Ingredients:

  • 1 cup almond flour
  • 3/4 cup milk (I used hemp. Replace with coconut is desired)
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 scoop vanilla protein powder (I used Dymatize Elite Casein)

Directions:

  1. Add milk and eggs into food processor and pulse until whisked.
  2. Add in almond flour and pulse until combined.
  3. Combine the rest of the ingredients in food processor and blend until smooth.
  4. Preheat waffle iron and spray with oil as needed.
  5. Cook like traditional waffles.
  6. Top with desired additions, I used grass-fed butter, gingerbread spice, and pure maple syrup.
  7. Enjoy 🙂

Easiest Paleo Pancakes Ever

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
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Ingredients:

  • 1 banana
  • 2 eggs
  • 2 cups spinach
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Directions:

  1. In a blender combine all ingredients until smooth.
  2. Heat coconut oil in pan.
  3. Pour batter into pan in small amounts. *I find that these cook better as “mini pancakes”.*
  4. Once bubbles appear, flip and heat for another min.
  5. Enjo you!

Vanilla Blueberry Protein Pancakes

  • Servings: 2
  • Time: 30mins
  • Difficulty: easy
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Ingredients:

  • 1/3 cup 0% fat greek yogurt
  • 1/2 cup gluten-free oat flour
  • 3 eggs
  • 2 tbsp vanilla
  • 1 scoop vanilla protein powder (I typically use pea protein powder from Nature’s Sunshine called Love & Peas)

Directions:

  1. Whisk eggs together.
  2. Add yogurt and combine fully.
  3. Add oat flour, vanilla, and protein powder. Combine fully.
  4. Mix in blueberries gently.
  5. Heat olive oil in pan.
  6. Cook like regular pancakes. 

Crustless Mini Paleo Sweet Potato Quiche

  • Servings: 2-4
  • Time: 30-45mins
  • Difficulty: medium
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Ingredients:

  • 1 large sweet potato
  • 4 slices of bacon
  • 1/2 medium sized onion
  • 2 cloves garlic
  • 1 1/2 cups fresh spinach, chopped
  • 8 eggs
  • 1 cup rice drink

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook bacon thoroughly and shred sweet potato.
  3. Heat olive oil in a skillet. Sautee garlic and onions. Once onion begins to soften, add shredded sweet potato and cook until brown, stirring frequently.
  4. Once cooked, allow to cool slighty, crumble bacon into mixture, add chopped spinach, and combine.
  5. Coat muffin tin with coconut oil spray and fill each about 3/4 of the way with mixture.
  6. Whisk together eggs and rice drink. Pour into muffin tin until just about reaching the top.
  7. Bake approximately 20 minutes or until egg is cooked through.
  8. Pop ’em out and enjoy! 🙂

Gluten-Free Pumpkin Waffles

  • Servings: 2
  • Time: 15mins
  • Difficulty: easy
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Ingredients:

  • 1 cup pumpkin
  • 1 cup water
  • 2 tbsp coconut oil
  • 2 tbsp organic blue agave maple syrup
  • 2 cups gluten-free oat flour (we used Bob’s Red Mill)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Directions:

  1. Mix dry ingredients together.
  2. Mix wet ingredients separately and then add to dry ingredients.
  3. Spray waffle maker with coconut oil cooking spray.
  4. Cook through and enjoy!

* Batter will be thicker than a normal waffle batter and will also take longer to cook and get crispy so be patient!*

Sweet Potato Homefry Hash

  • Servings: 2
  • Time: 10-20mins
  • Difficulty: easy
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Ingredients:

  • 3 small sweet potatoes
  • 4 slices turkey bacon (we used smoked maple)
  • 1/2 large onion
  • 2 chicken sausages
  • 1 tablespoon olive oil

Directions:

  1. Slice turkey bacon and chicken sausage into small thin bites.
  2. Dice onion extremely fine.
  3. Chop sweet potatoes into small cubes.
  4. Heat olive oil in pan.
  5. Begin with onion and sweet potatoes. Cook on low, stirring frequently to allow sweet potatoes time to soften.
  6. Once sweet potatoes are soft enough to squish and slice with a plastic spatula, increase heat and add meat to frying pan.
  7. Cook on high until meat is cooked brown and begins to brown and sweet potatoes have a browned crisp outside.
  8. OPTIONAL: Scramble eggs into the mixture for a full breakfast or enjoy on the side.
  9. D E V O U R  😀

Vanilla Coffee Protein Pancakes

  • Servings: 1-2
  • Time: 10mins
  • Difficulty: easy
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Ingredients:

  • 1/3 cup steel cut rolled oats
  • 1/2 cup strong brewed coffee
  • 1 scoop vanilla protein powder
  • 1 tablespoon chia seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Directions:

  1. Grind oats into flour in blender.
  2. Add remainder of ingredients and blend completely.
  3. Heat coconut oil in frying pan.
  4. Pour batter into desired pancake size and cook normally. (These will cook a bit quicker than regular pancakes)

Baked Bacon Omelet Bites

  • Servings: 4-6
  • Time: 45mins
  • Difficulty: medium
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Ingredients: 

  • 4 whole eggs
  • 12 egg whites
  • 2 cups diced cooked chicken
  • 12 slices bacon
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2 cups chopped fresh spinach
  • 1 avocado, cubed

Directions: 

  1. Preheat oven to 350
  2. Cook bacon in a pan over medium heat until its cooked through but NOT CRISPY
  3. Spray muffin tin with non-stick cooking spray and place one piece of bacon in each tin wrapped around the outer edges.
  4. Scramble the eggs. Add the peppers, spinach, and diced chicken. Combine thoroughly then pour the mixture without spilling.
  5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes
  6. Top with diced avocado and eat or refrigerate.

Peanut Butter Protein Pancakes

  • Servings: 1-2
  • Time: 10mins
  • Difficulty: easy
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Ingredients:

  • 1 cup dry oats
  • 2 scoops vanilla protein powder
  • 1 tablespoon all natural peanut butter
  • 2 eggs and 1 egg white
  • 1 1/2 teaspoons cinnamon

Directions:

  1. Place all ingredients in a blender for at least 30 seconds to 1 minute, or until batter is smooth.
  2. Cook as a regular pancake.

Dark Chocolate Protein Pancakes

  • Servings: 1-2
  • Time: 10mins
  • Difficulty: easy
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Ingredients:

  • 1 large egg
  • 1/2 tbsp vanilla extract
  • 1 tbsp organic blue agave nectar
  • 1/4 cup almond milk
  • 1/2 cup almond flour/meal
  • 1 scoop chocolate protein powder 1/2 tbsp dark cocoa
  • 1/8 tsp baking soda

Directions:

  1. Mix dry ingredients together.
  2. Mix wet ingredients separately and then add to dry ingredients.
  3. Cook in the same fashion as a regular pancake.
  4. Top with some all natural peanut butter!

French Toast Cups

  • Servings: 1
  • Time: 20mins
  • Difficulty: easy
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Ingredients: 

  • 1 slice of Ezekial bread
  • 1 egg
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tbsp unsweetened almond milk

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray muffin tin with non-stick cooking spray.
  3. Press bread into muffin tin, folding the sides up to form a cup like structure.
  4. Mix egg with milk, vanilla, and cinnamon.
  5. Pour egg mixture SLOWLY over the bread, allowing the mixture to soak into bread.
  6. Repeat this for as many french toast cups are desired.
  7. Bake for approximately 15 mins or until egg is cooked through and tops of bread has browned.

2 thoughts on “Breakfast of Champions

  1. Thanks so much for posting these recipes! So helpful with my busy schedule!I really appreciate what you do here. I would love your feedback on our blog and activewear line. I think it would resonate with you. Keep up the good work! ❤

    Like

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