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Whole 30 Breakfast

It’s Day 14 of my Whole30 journey and I am feeling great! Full of energy, not feeling that afternoon slump like I always did. I feel stronger, my clothes fit better and honestly just feel happier! I wanted to share with you one of my favorite things I have been enjoying for breakfast. Even before I started Whole30 scrambles have been a favorite for me to eat anytime of the day. I usually use what ever veggies I have on hand at the time. Scrambles are easy, fast, and so versatile! Perfect for a busy morning.

They are usually a little different each time I make them but this one consisted of egg, purple potatoes, bell pepper, green onions, carrots, avocado, and salsa. It cooks up in minutes, its filling and keeps me going strong til lunch. 

I start by putting a little coconut oil in a saute pan, then place the thinly sliced purple potatoes in the pan and cook until they begin to get soft. (make sure you flip them) I then add the chopped bell pepper and carrots and cook for a few minutes. Then crack the egg in the pan add salt and pepper and mix it all together until the egg is cooked to your liking. Place in plate and top with avocado and salsa (this is the one I use it’s delicious and whole30 compliant)! That’s it and like I said feel free to swap out the veggies for what ever you have on hand. 


Are you doing Whole30? If so, how’s it going for you?

Whole Wheat Carrot Muffins

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins
Serves 12
Delicious and healthy muffins without refined sugars!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 3 tablespoons salted butter, melted
  9. 1/2 cup pure honey (or maple syrup)
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1 cup unsweetened applesauce
  13. 3/4 cup finely shredded carrot (2-3 medium carrots)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Notes
  1. Recipe from naturalchow.com
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 Bottom line, if you are looking for something to satisfy your sweet tooth without refined sugars then make these muffins! 

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Prosciutto and Sun-dried Tomato Egg Muffins

Our mornings have been really busy lately. Between getting the girls ready for the day, running, and whatever else has to be done, there’s not a lot of time for a decent breakfast. I don’t eat cereal. I sometimes have oatmeal made, but usually I end up cooking some sort of scramble with eggs and veggies. That’s where this idea for egg “muffins” came from. 

proscuitto and sundried tomato egg muffins

These eggs bakes are tasty, super-simple to make, and keep well in the fridge. You can keep these in the fridge for a few days, so they are a good make-ahead dish for meal planners. Just pop them in the microwave for 30 seconds and they’re ready to go.

They’re grain free and pretty healthy. You could skip the cheese if you wanted to get even healthier. While we were testing this recipe we did have a version that included some quinoa too, but ultimately decided to leave it out. Add some cooked quinoa to the batter beforehand if you want to bulk these up a little more.

These little beauties are quite versatile too. You could go any different direction you wanted to with the flavorings. You could do turkey, ham, bacon for meat. Change up the veggies with broccoli, mushrooms, or spinach. Try some different cheeses, or no cheese at all. Lots of tasty potential combos here. 

proscuitto and sundried tomato egg muffins

Prosciutto and Sundried Tomato Egg Muffins
Serves 6
These quick and easy egg bakes are a flavorful make-ahead breakfast dish.
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. 6 eggs
  2. 1/2 C shredded parmesan, plus more for topping
  3. 1/5 oz prosciutto, diced
  4. 1/4 small onion, minced
  5. 2 cloves garlic
  6. 1 tsp red pepper flakes
  7. 1 tsp pepper
  8. 1 tsp salt
  9. 2 tbsp sun dried tomatoes, diced
  10. 1 tbsp olive oil
Instructions
  1. Preheat oven to 350F
  2. Sautee onions, garlic & red pepper flakes in olive oil over medium heat for 3 minutes.
  3. Whisk the eggs in a large mixing bowl until frothy. Add the prosciutto, sauteed onions, sun dried tomatoes, salt and pepper, and parmesan. Stir to combine.
  4. Spray a muffin tin with nonstick spray. Use a 1/2 C measuring cup to spoon mixture into tin.
  5. Top with more shredded parm and bake for 14 minutes.
Notes
  1. Store in fridge, covered, for up to a week.
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proscuitto and sun-dried tomato egg muffins

 

Let me know what you think in the comments. Have a great day!

Healthier Chocolate Chip Banana Bread

Healthier Banana Bread Recipe

What do you do when you have an extra bunch of super ripe bananas sitting around…you make banana bread of course! My 2 girls request banana bread all the time so I have played around with making it lots of ways. This one is definitely a keeper. It is delicious, dense but still fluffy and moist and just sweet enough. Perfect for a quick breakfast in the morning or an afternoon snack when you get the munchies. 

Healthier Banana Bread Recipe

I love using coconut oil with this recipe and the coconut palm sugar is a healthier alternative to brown or white sugar.

 Healthier Banana Bread Recipe

Healthy Chocolate Chip Banana Bread
A delicious dense, moist, and perfectly sweet banana bread. Made with healthy ingredients!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 4 ripe bananas
  2. 1/3 cup of coconut oil (melted)
  3. 1 egg
  4. 2/3 cup of coconut palm sugar
  5. 1 tsp vanilla extract
  6. 1 tsp baking soda
  7. 1/4 tsp salt
  8. 1 cup whole wheat pastry flour
  9. 1/2 cup self rising flour
  10. 1/2 cup dark chocolate chip (I use Enjoy Life) (reserve some for sprinkling on top)
Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl mash bananas
  3. Add oil
  4. Whisk egg in a separate bowl, then add to bananas.
  5. Add sugar, vanilla, baking soda, and salt to bowl.
  6. Stir
  7. Then add flour and chocolate chips.
  8. Stir until incorporated.
  9. Pour into loaf pan and top with reserved chocolate chips.
  10. Bake for 45 minutes.
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