Category Archives: Breakfast

Apple Cinnamon Breakfast Quinoa

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I love quinoa (pronounced “Keen-Wah”) for breakfast! It has such a warm nutty flavor!

I have a few recipes I follow or I just throw whatever I have in the cupboard in my quinoa – raisins, dried cranberries, sliced almonds, chia seeds, walnuts, etc. I don’t usually follow a recipe but I figured posting accurate amounts of everything would help if someone wanted to try quinoa for breakfast.

I buy my quinoa at Costco – It’s about $9 for a big bag and it’s organic.

This recipe is from Happy Healthy Mama food blog, it’s really easy and I bet you have all these ingredients in your kitchen! Her other breakfast recipe, Orange Banana Walnut Breakfast Quinoa, is our favorite too!

Carrot Cake Pancakes

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These taste just like carrot cake but they’re much better for you! My husband and toddler love these. I refrigerate the leftover pancakes and toast them the next day for a quick breakfast.

I had a few cups of leftover grated carrot from making Healthy Low-Fat Veggie Muffins a few days ago so I decided to try this pancake recipe. VERY GOOD!

Carrot Cake Pancakes

This recipe if from one of my all-time favorite vegan food websites – Post Punk Kitchen.

Carrot Cake Pancakes

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour – OR whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1 cup peeled grated carrot, about 6 ounces

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Beat flax with nut milk

Sift dry ingredients together

Add wet to dry and mix lightly

Fold in carrots

Let sit for at least 5 minutes

Yummy!

Healthy Low-Fat Veggie Muffins

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Need a way to sneak a couple servings of veggies into your daily diet? These healthy muffins are really easy to make and they taste awesome! You can eat these for breakfast or for a quick snack.

I found this recipe on the Veg News website, they always have a ton of great recipes.

Low-Fat Veggie Muffins

Makes 12 muffins

What You Need:

1/3 cup hot water
1⁄4 cup ground flaxseed
1/3 cup agave nectar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrot
1 grated apple
1-3⁄4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1⁄2 cup chopped walnuts (optional)

What You Do:

1. Preheat oven to 350 degrees. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens. (This is your “egg” mixture)

2. In a small bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Add in zucchini, carrot, and apple. In a medium bowl, combine flour, baking powder, cinnamon, and salt. To agave mixture, add flaxseed mixture and stir to combine. Mix dry ingredients to wet, and stir to combine.

3. Divide batter evenly into muffin tins and top with walnuts, if using. Bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Orange Banana Walnut Breakfast Quinoa

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Orange Banana Walnut Breakfast Quinoa

We love quinoa for breakfast! I usually make it with some kind of fruit and a few spices, usually apples and cinnamon, so when I found this recipe I had to try it! It turned out REALLY good, my hubby ate two bowls and my picky toddler ate THREE BOWLS!

I found this recipe on a newly discovered food blog Happy Healthy Mama.

Breakfast Quinoa

Serves 3-4

1 cup quinoa, rinsed (unless you have a brand that is pre-rinsed) – I use the Costco quinoa, Bob Mills brand

1 1/2 cups milk (I used unsweetened almond milk)

1/2 cup freshly squeezed orange juice (juice from 2 small oranges–if you get a little more or less add or subtract some milk to make sure you have 2 cups total liquid)

zest from 1/2 an orange

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

generous pinch nutmeg

pinch ground cloves

1 banana, mashed

1 tablespoon pure maple syrup – Trader Joe’s has Grade B maple syrup for the best price

1/2 cup toasted walnuts

In a small sauce pan, bring the milk, orange juice, and orange zest to a boil.  Stir in the vanilla, cinnamon, nutmeg, cloves, and quinoa.  Reduce heat to medium low, cover, and cook for 12 minutes.

Meanwhile, dry toast your walnuts in a small skillet pan.  In a small bowl, mash your banana.  Stir in the maple syrup and set aside.

Remove quinoa from heat and stir in banana/maple syrup mixture.  Sprinkle with walnuts and serve.

You can make this the night before and reheat it in the morning – I made a double batch so I can reheat it for future toddler breakfast!

I LOVE my new juicer!

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I absolutely love my new juicer!

My first batch of juice was a carrot, kale, pear, apple and ginger blend… it was so good! I fed the pulp to my dogs, they enjoyed it as well. I plan on using the pulp in soups and stews in the future as not to waste anything.

This beauty is the Hamilton Beach 67650 Big Mouth Pro Juice Extractor.

This juicer is the top rated best buy on Consumer Reports and at $68.54/free shipping on Amazon, it’s a great deal! I can’t wait to juice everything else in my refrigerator…

Hamilton Beach 67650 Big Mouth Pro Juice Extractor

Yummy Protein Pancakes

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My latest favorite vegan food blog is MELOMEALS: Vegan For $3.33 A Day. She has awesome recipes and I love everything I’ve made off of her site.

Protein Pancakes

Tried out her Protein Pancakes yesterday morning, they were delicious! My daughter loves them and ate them again for breakfast this morning! I put the extra pancakes in the freezer so I can just pop them in the toaster oven when I need a quick breakfast.

This recipe calls for chickpea flour (also known as besan, garbanzo or gram flour) which is nutrient dense and reasonably higher in protein than other regular flours – 21 grams per 1 cup. It also has almost 10 grams of fiber per 1 cup, that’s 40% of your daily fiber needs. It’s also gluten-free for those who are avoiding gluten in their diets.

I found 2 – 35oz bags of Organic Chickpea Flour on Amazon for $14.62 / free shipping. I plan on using it to make flatbread pizza and wraps next!