My favorite breakfast. Balanced, healthy, dairy free, gluten free (optional). I don’t know if there is a name for this breakfast but I like to refer to it as “the most delicious thing to eat when you wake up.”
Start with toast. Since I’m gluten intolerant I am using some amazing gluten free bread I got from a local bakery.
While toasting the bread throw 2 pieces of turkey bacon in the microwave, and start frying your egg with a little coconut oil. And grab an avocado. I am an avocado lover. I’m pretty much addicted. The healthy fats are so important to your diet. Anyways I slather the toast with half an avocado.
Next layer that turkey bacon on top of the avocado. This was the girls favorite part.
I use some pink salt and pepper on my fried egg.
And then top off the toast with your fried egg. Super delicious and totally nutritious and quick and easy.
It’s that time of year again. The most wonderful time of the year, so many holidays, and so many treats. It’s wonderful but not so wonderful for the waistline. I have a huge sweet tooth, so for me to swear off all treats during the holidays is just not even an option. If you are self controlled enough to say no to every pie and dessert YOU ARE AMAZING. But for those of us who can’t I thought I’d share my “a little bit healthier” pumpkin pie recipe.
I am dairy and gluten intolerant, therefore, this recipe is gluten free and dairy free. Another easy modification that helps make the pie a little healthier is to use coconut sugar instead of refined sugar. Coconut sugar has a lower glycemic index as well as providing more nutrients than refined sugar.
What you’ll need.
Gluten free pie crust. You can totally make your own from scratch. But y’all understand momlife and how that’s not always possible. So I went with this one from our local store.
A 15 ounce can of pumpkin. This is actually a 29 ounce can because I was making two pies.
A 12 ounce can of coconut cream. Most recipes call for evaporated milk but here’s a secret; coconut cream works as a great substitution.
Coconut palm sugar. Harper is very sad I took the sugar from her. Haha.
Pumpkin pie spice. Easy peasy. I didn’t have all of the separate spices so I just bought pumpkin pie spice.
2 eggs. Which I tried to let the girls crack into the bowl but they both just squeezed the eggs so shell and all went into the bowl. Haha. So I was digging out egg shell pieces for a while.
So here ya go…
Follow instructions for pre-baking crust
Preheat oven to 425
15 ounces of pumpkin purée
12 ounces of coconut cream
3 tablespoons of pumpkin pie spice
2 teaspoons of cinnamon
3/4 cup of coconut sugar
Bake at 425 for 15 minutes then turn oven down to 350 for 50 minutes
Let cool, put in fridge for 2 hours before eating.
THE EGG FRITATTA…. This has become a new staple in my home!!! Here is why… they are so so so EASY to make, and I use my leftovers up (along with a few ingredients that stay the same).
Preheat Oven to 350 degrees
6 Eggs or egg white substitute
1/3 Cup (half milk/half water) – you can use almond, cashew or cow’s milk and the water adds to the fluffiness of the egg
About 1 Cup of mashed up tator tots (great for texture)
1 Cup cooked ground turkey (I usually have leftover ground turkey meat in my fridge. You can use beef, ham, bacon, etc… or leave it out altogether. I find it adds to the texture and with tots and meat these little gems are great reheated).
1 Cup shredded cheese
1/3 Cup chopped pepper
And whatever else you want to throw in there. I threw a little cilantro and the last of some pico de gallo, I had in my fridge, in this batch. All my batches are slightly different.
The great thing about this recipe is it can be modified to your liking with the exception of the egg (it’s kind of the main ingredient here) 😉
I mix everything together in a bowl and pour into large silicone baking cups (purchased from Amazon). I rub the inside of the cups with a paper towel and olive or coconut oil, and bake them for 23 min at 350 degrees.
They are perfect for snacks and breakfast. I will eat two on my way to the gym as a pre-workout snack, and my kids even LOVE these for lunch.
I make big batches, and we eat them over a few days! My husband takes them to work, my kids love them and there are days I get so wrapped up with the kids that I am thankful for these in the fridge because they are QUICK and EASY to pop in the microwave for 20 seconds and they help me to avoid my ‘HANGRY’ moments 😉