breakfast – Page 2 – Living Intuitively

Food

Veggie Egg Bites (Gluten & Dairy Free)

February 9, 2021February 22, 2021by Kayla ChristineLeave a Comment

Ingredients:

6 eggs

1/4 cup Spinach, chopped

1/2 of any color Bell Pepper, chopped

1/4 cup Dairy Free Shredded Cheddar Cheese

1 tablespoon Oat Milk

1 teaspoon Sriracha (optional)

Garlic Salt & Pepper to taste

Step 1

Preheat oven to 350 F. Spray mini muffin/cupcake pan and set aside.

Step 2

Chop veggies & shredded cheese, set aside. In a mixing bowl, whisk together eggs, oat milk and Sriracha (if you’re using). Season with garlic salt & pepper.

Step 3

Place a small amount of spinach and bell pepper in prepared pan, top with the shredded cheese. Fill with egg mixture almost to the top.

Step 4

Bake for 20 minutes and enjoy 🙂

Food

Spinach & Egg Toast

January 19, 2021February 22, 2021by Kayla ChristineLeave a Comment

Lately I have been on such a breakfast kick! I can literally eat breakfast foods for any meal of the day. This morning I wanted to try something a little lighter than my usual avocado toast, so I opted in for spinach instead, and I think this might be my new favorite. It’s so simple and yet so delicious.

Ingredients:

Gluten Free Bread

Dairy Free Cream Cheese (I love the Miyoko’s brand, linked here)

1 egg

Handful of Spinach

Avocado or Olive Oil to coat pan

pinch of onion powder

pinch of garlic salt & pepper

Step 1

On medium heat, drizzle a little oil of your choice and sauté Spinach until the leaves start to soften, 2-3 minutes. While that is cooking, put 1 piece of bread in toaster.

Step 2

Crack your egg right into the pan with the Spinach, and season with onion powder, garlic salt and pepper. Turn heat to low and scramble the egg to desired texture.

Step 3

Spread a thin layer of cream cheese on the toast, then put egg/spinach mixture on top and enjoy!

Food

Fluffy Gluten & Dairy Free Pancakes

January 15, 2021February 22, 2021by Kayla ChristineLeave a Comment

Everyone loves pancakes, and I especially love a good gluten-free pancake recipe! I’ve been making this recipe for years as it is so simple and takes no time to whip up. The pancakes come out nice and fluffy, and full of flavor. Let’s get started!

Ingredients:

1 1/3 cup almond flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of sea salt

1 teaspoon vanilla

2 eggs

3/4 cup almond milk

Avocado Oil for skillet

Dairy free butter for topping

Monk fruit sweetened maple syrup or 100% pure maple for topping

Step 1

In a medium bowl, whisk together the dry ingredients. Separately whisk together the wet ingredients. Add the dry ingredients to the wet ingredients and stir until completely combined.

NOTE: Batter will be on the thicker side, this is what you want for fluffy pancakes 🙂

Step 2

Heat your skillet or griddle on medium heat. Using either avocado oil or dairy free butter, coat the pan. Once the pan is hot, scoop the batter (roughly 1/4 cup at a time). Cook on the first side until little bubbles start to appear on top of the pancakes, then flip and cook until a little brown. Keep in mind, they cook quick. Repeat these steps with the remaining batter.

Step 3

Serve with dairy free butter and your choice of maple syrup. I also sprinkle a little cinnamon on mine. Yummmm!

Food

Bite Size Blueberry Muffins

January 11, 2021February 22, 2021by Kayla Christine1 Comment

One of my favorite things to do is take a classic recipe that everyone loves (because who doesn’t love a blueberry muffin?!) and make it healthy! These healthified muffins are guaranteed to pass the test of just about any one – kids included 😉

Ingredients:

2 cups almond flour

3 eggs

2 tablespoons coconut oil, melted

2 tablespoons orange juice

1/4 cup pure maple syrup, or liquid monk fruit sweetener

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup blueberries

coconut sugar for topping

Step 1

Preheat oven to 325 fahrenheit. Line a mini muffin sheet and set aside.

Note: I only had one mini muffin sheet, so I used a mini loaf pan for the extra batter. You can save the extra batter or re line the muffin pan once first batch cools down.

Step 2

Combine all ingredients in a bowl, folding in blueberries LAST. Once you add the blueberries, do not stir vigorously.

Step 3

Fill muffin liners to the top and then sprinkle a small amount of coconut sugar on top. Bake for 15-20 minutes or until a toothpick comes out clean.

Yup, they are that easy! Let me know what you think in the comments below ❤