Category Archives: Breakfast

Pumpkin Waffles

After tasting his first bite of “brinner” tonight my four year old said, “Mom, this is the best dinner ever! You should post this on your blog.” I didn’t know that he knew I wrote a blog and I am not even sure he knows what a blog is. Regardless, any meal my boys regard as blog worthy is truly blog worthy.

I have found a fun new blog that has great clean gluten-free/grain-free recipes, I slightly adapted her recipe for Sweet Potato Waffles and made what the boys and I would agree are the best gluten-free waffles we have had to date.

I served it with some breakfast sausage (Applegate makes a great gluten-free chicken breakfast sausage that tastes like regular sausage) and  a green smoothie, which I have been making quite often for my own breakfasts. Recipe for that to come soon, too.

We served the waffles topped with organic cream cheese and a small drizzle of pure maple syrup. Yum!!! Delicious!!


Pumpkin Waffles

1 c. pumpkin puree (I used organic pumpkin from Trader Joe’s)
4 eggs
1/4 c. unsweetened almond milk (or more if batter is too thick)
2 Tbsp. coconut oil, melted
2 tsp. vanilla
6 Tbsp. coconut flour
1/2 c. tapioca flour
1/4 c. flax meal
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. each cloves, ginger, and nutmeg

In a medium bowl, combine pumpkin, eggs, coconut oil, and vanilla. Mix well. In a seperate bowl, combine dry ingredients. Mix two bowls together and add almond milk.

Allow to sit for 5 minutes. If batter is too thick, add more almond milk, a Tbsp. at a time until desired consistency. The thicker the batter, the more dense your waffles will be. I kept my batter pretty thick and had nice, dense waffles.

Heat waffle iron to a medium heat. Pour batter in and cook until done. This batch made two whole waffles for me.

Top with organic cream cheese and a dash of syrup for an amazing taste!  Enjoy!

Husband Rating: Didn’t get one because my husband wasn’t home for this dinner but I think the fact that my 4 year old loved it so much speaks for itself… he rarely loves anything these days!  Ahhh, the joys of parenting!  🙂


Spinach and Egg Bake

I’ve been a bit “blah” with breakfast lately. My problem is that while I rarely repeat the same thing for dinner, for breakfast I tend to stick with the same thing over and over again until I get sick of it and then search out the next thing to have over and over again until I get sick of it and so on…

For the last MANY months, I have been having my No “Grain”ola with homemade yogurt (easiest thing to make – I will post how I Do it sometime) and some berries or cut up green apples on top. It keeps me full and is tasty but when you eat it every day for months, it gets old. I also like to make almond flour waffles with the boys but that too can get old day in and day out. So, I polled some Facebook friends for some ideas.  Many suggested making a large crustless quiche type dish and eating leftovers throughout the week.  I have one such dish on the blog already but thought I would add this one to the mix.

This recipe is a common one. I originally got it from my mother-in-law who calls it her BSF egg dish because she often would make it for her Bible Study Fellowship gatherings. I just call it my favorite simple egg dish. It’s super easy to toss together, bakes up beautifully every time and can be versatile. You can add meat, other veggies like peppers or grated carrots to it, and it still tastes delicious. I have just the very base recipe below. We had it for ‘brinner’ last night and now I have leftovers for the next few days.

This recipe is also easy double or triple and then to freeze.  Bake it up and then cut into single serving squares.  Freeze the squares in individual bags to take out and microwave or heat in the oven for breakfast another day.

The recipe calls for 1/4 c. flour.  I used an all purpose gluten-free mix but I think that you could easily make it grain free by using 1 -2 Tbsp. coconut flour in it’s place.  It is a pretty flexible dish and not much can mess it up, in my opinion.

P.S. I don’t have a good picture of this one but will work on it!  Trust me though, it is pretty and delicious.  🙂

Spinach and Egg Bake

6 eggs (preferably organic, free range)
1 yellow onion, finely chopped
1/4 c. all-purpose gluten free flour (or 1-2 Tbsp. coconut flour)
1/2 c. butter, melted
16 oz. cottage cheese
16 oz. cheddar cheese, shredded
10 oz. frozen spinach, thawed and squeezed of liquid
1 tsp. fresh minced garlic (about 2 cloves)
salt/pepper to taste

Prepare a 9×13 baking dish by greasing with butter. Heat oven to 350 degrees.

In a medium bowl, beat eggs. Add flour and onion and mix until flour is no longer lumpy. Add remaining ingredients and stir until evenly combined.

Pour egg mixture into prepared baking dish. Bake for 45 minutes or until dish is firm and golden on top. Serve hot!

Mango Banana Spinach Smoothie

In my efforts to incorporate more green smoothies into our diet, I keep experimenting and came up with a good combination. It was filling and delicious, chock full of great nutrients! I drank the whole batch but it was definitely big enough for two people… I just hoarded it for myself instead… 🙂

Mango Banana Spinach Smoothie

Mango Banana Spinach Smoothie

1 medium mango, peeled and chopped
1 banana, frozen and sliced
2 c. fresh baby spinach
1 scoop vanilla protein powder
1/2 c. plain organic whole milk yogurt
1 c. almond milk
2 Tbsp. hemp seeds

Combine all the ingredients in a blender. Combine until smooth. Enjoy!

No “Grain”ola

Looking for another great breakfast option for the husband… I found several posts that had grain-free granolas. These are great because they are packed with protein, healthy fats, and not too much sugar. This was easy to toss together (as is any granola, really) and keeps nicely in a sealed jar in our cupboard (though you could easily keep it in a Ziploc bag too. I did that until we got these cute containers.) It’s an easy recipe to adjust to what you have in the house or prefer to eat. Switch up the nuts and the fruits for your personal preferences. Try to keep proportions the same and you are good to go!

By the way, this has been everyone’s favorite granola we have made and it only lasted three days before I needed to make another batch!

No “Grain”ola

Recipe adapted from

1 1/2 c. sliced raw almonds
1 1/2 c. unsweeted coconut flakes
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1 c. finely chopped or pureed walnuts
1/2 c. chopped dates
1 c. dried cranberries
1/2 c. coconut oil, melted
1/3 c. pure maple syrup
1 Tbsp. cinnamon

Combine nuts, coconut flakes, and dried fruit in a bowl and toss to combine. In a small bowl, whisk together cococnut oil, syrup, and cinnamon. Pour over nut mixture and stir to coat. Line a baking sheet with parchment paper. Spread out mixture in a single layer. Bake at 275 for one hour, stirring every fifteen minutes. Enjoy plain or with milk or yogurt!

Husband Rating:

Spinach Blueberry Almond Smoothie

Here is the recipe for the green smoothie we had with our dinner tonight. This also rates as a 10 out of 10 on the husband rating scale. We are trying to work more green smoothies into our diet… a great way to get some spinach, kale, etc. into the boys without them protesting! I highly recommend this one!

*I didn’t get a picture – didn’t realize this smoothie would be a 10 until we had finished it all!  So, next time I will snap a shot of it.  🙂

Recipe adapted from The Musician, Who Cooks

1 c. almond milk (unsweetened)
2 Tbsp. creamy almond butter, preferably raw
1 medium banana, frozen and cut into slices
1 c. frozen blueberries
3 c. spinach (tightly packed)

Put all ingredients in order listed into a blender. Blend on high speed until ingredients are smooth and to your desired consistency. Enjoy!

Husband Rating: 10 out of 10

Food for thought: I saw a great idea for prepping smoothies ahead of time for quicker blending in the morning.  Place all of the fruit and veggie ingredients into a freezer bag.  On the front of the bag, label the name of the smoothie and how much almond milk and almond butter to add (or whatever wet ingredients need to be added).  Stick the bags in the freezer for quick, ready-to-go smoothie packets!

Homemade Chocolate LaraBars

My husband always does breakfast in the car on the way to work so I am trying to come up with some new healthy ideas for him. I have wanted for a while to try making my own granola bars, protein bars, or larabars. I found this recipe on and followed it pretty closely. We all think they turned out delicious!!! My husband feels they are a little too sweet for him first thing in the morning.  So, it looks like the little guys and I will have to use them for our morning snacks instead! Bummer! 🙂 But that also means I will have to continue my search for the perfect breakfast-to-go for my husband.  (BTW, I don’t know what happened but I did not get a good photo of these.  They really are delicious… much better than presented in the picture!  I promise!)

Homemade Chocolate Larabars

Homemade Chocolate Larabars

1 1/2 c. raw cashews
1/2 tsp. fine grain sea salt
1 c. pitted medjool dates
1 tsp. pure vanilla extract
2 oz. extra dark chocolate (I used half of an organic 85% dark chocolate bar from Trader Joe’s – though next time I plan to try unsweetened dark chocolate as even this was a bit too sweet.)


In a food processor, place cashews and sea salt. Grind for 30 seconds or until the cashews are finely ground – pea size pieces or smaller.

Chop dates into small pieces (makes for easier blending). Add the dates and vanilla and continue processing until the ingredients begin to stick together. Remove to a bowl.

Break chocolate into smaller chunks and place into food processor. Grind until finely ground. Mix chocolate into cashew/date mixture.

Line an 8×8 glass baking dish with parchment paper.  Press mixture firmly into the pan.  The more firmly you press it together, the better it will hold together.  I found it helpful to put a piece of parchment paper over the top so I could press down without it all sticking to my fingers.

Place in the freezer for about 15-30 minutes.  Remove and cut into squares of your desired preference.  I made 8 from this batch.  Wrap each bar individually in plastic wrap for easy grab-n-go snacks.  Store in the fridge or freezer (will last longer in the freezer but can be a bit hard to chew right away from the freezer.)

Food for thought: There are so many variations on the flavors in these.  We do have plans to try a few others and I promise to share them.  If you have any other combinations/ideas, I would love to hear them!!!

Almond Flour Waffles

I have had this recipe recommended to me by several people as THE g/f waffle recipe to try. Because it’s my birthday today, I decided to make them for the boys and me for breakfast today. They are SOOOOO good! I enjoyed mine with a little butter and some fresh blackberries and sliced strawberries and the boys had them, of course, with pure maple syrup (their fav.)! I am glad we made a double batch as we ate a ton and yet I still have a few to stick in the freezer for another day. I cut back the amount of honey from the original recipe and added some cinnamon for flavor. Delish!


Almond Flour Waffles

Recipe adapted from

1 c. almond meal
1 pinch sea salt
1 tsp. baking soda
1 tsp. cinnamon
4 eggs
3 Tbsp. honey
1 tsp. vanilla

Combine almond meal, salt, soda, and cinnamon in a large bowl. In a separate bowl, whisk together the eggs, honey and vanilla. Mix wet ingredients into dry.

Heat waffle maker. (Ours has a 1-5 temperature setting. I cooked these at a 3 but think I would do them at a 2 next time as they were a little darker than I would like.) Pour about 1 c. batter into waffle maker. Cook until done!

Enjoy with pure maple syrup or fresh fruit and butter.

Grain-Free/Low-Sugar Banana Bread

My friend, Angie, sent me this recipe for banana bread.  I finally got around to making it and it was SOOOOO delicious.  It was super simple and very low in sugar – the only sugar in the bread comes from the bananas themselves.  If you use green-tip bananas (slightly under ripe), it is even better – less sugar.  One tip I have found for using under ripe bananas and being able to mash them more easily is to freeze them first.  Then, when they thaw they typically are easier to mash.  The boys all loved this bread and I am happy to give it to them knowing how good it is for them!


Grain-Free/Low-Sugar Banana Bread

Recipe adapted from

4 green (or under ripe) bananas,  mashed
1/3 cup coconut oil, melted
4 eggs
1 tsp vanilla
2 tsp cinnamon
½ cup coconut flour
1 heaping tsp baking soda
¼ tsp salt

Combine all the ingredients in a medium sized bowl.  Lightly grease a loaf pan (preferably using coconut oil).  Preheat oven to 350 degrees.  Bake for 45 minutes or until knife inserted in the center comes out clean.  Enjoy!

Food for Thought: Easy add-ins for this recipe would be chopped nuts or dark chocolate chips.  I also think it would be interesting to use this as a base recipe for other fast breads, perhaps substituting pumpkin or applesauce in place of the mashed bananas.  It was about 1 1/2  to 2 cups of bananas when mashed.  Just a thought I had…  If you try it, let me know!  I will report back as well after trying a few options…

Another tip, since I haven’t mentioned it in a long time, is how to make it also egg-free if you need to.  An easy 1:1 substitute for an egg is to combine 3 Tbsp. warm water with 1 Tbsp. flaxseed meal.  Set aside allowing the flaxseed meal to absorb the water and then add to the rest of the ingredients.  I have, many times, completely taken out all eggs from a recipe like this and used the substitute with no noticeable difference.

Also, as always, treats like this can easily be made in larger batches so that you have a loaf or two of banana bread to freeze for future use.  I always figure, if I am going to dirty the kitchen to bake, might as well make it in bulk!  🙂

Gluten-free Apple Cinnamon Muffins using Coconut Flour

This recipe is not part of my sugar detox I am currently working on.  But, when I made them it was a good recipe and one that I forgot to share.  I love making muffins as easy healthy snacks for my kids.  They are not only gluten-free but grain-free with nothing artificial in there!  Always a good option for me and my kids!!!  And, I think I have said it before, but I just love how coconut flour smells!  It’s great to bake with.  (Coconut flour tip: do not try to substitute coconut flour 1 for 1 in wheat flour recipes. It is a whole lot more absorbent and you need a lot less than you think!  Here is a link to a blog that had some good info on coconut flour.)


Gluten-Free Apple Cinnamon Muffins (Using Coconut Flour)

1 c. Apple sauce
4 eggs
1/2 c. Coconut flour
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
1 tsp. baking soda
1 Tbsp. honey

In a medium bowl, combine eggs and applesauce. Slowly add in coconut flour, baking soda, and cinnamon. Finally add vanilla and honey.

Prepare a muffin pan with liners. (Makes 12 smaller muffins or 9 larger ones – I prefer my muffins a little more on the generous side.) 😉

Scoop mixture into muffin tons. Preheat oven to 400 degrees. Bake for 15 minutes or until cooked through. Better if served warm.

Crustless Quiche

To keep my breakfasts interesting during this sugar detox, I needed something else besides scrambled eggs!  So, here enters the crustless quiche.  It was very tasty!  I first made it yesterday but today even reheated it is delicious.  I know I won’t be able to eat all of it right away so I froze some of it and plan to microwave it to heat it up.  That way it will last me more than a few days.  Love the ease of it!

One bonus of a dish like this is that you can really substitute any vegetables into it that you want.  My only recommendation is that if you do not use zucchini, reduce the amount of coconut flour. I mainly had the coconut flour in there to absorb the zucchini’s extra moisture.  Other than that, add any veggies you have on hand to it.  And, for that matter, you could substitute any meat into it besides bacon or even leave the meat out if you want.  I LOVE how versatile quiche can be.

Crustless Quiche

Crustless Quiche

2 carrots, shredded
1 zucchini, shredded
1 yellow paper, thinly sliced
12 eggs
2 heaping Tbsp. coconut flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
1/2 tsp. fresh papper
6 strips bacon, cooked and cut into small pieces
1 Tbsp. coconut oil or olive oil

Combine all ingredients in a large bowl, mixing well. Grease a 9 x 13 well and pour ingredients into the pan.

Bake at 375 for 30 minutes or until an knife inserted in the center comes out clean.

Slice and serve. Extra quiche can be frozen and reheated in the microwave.

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