Epic Breakfast Skillet

 Have ten minutes to cook? I can make your morning... 

This skillet is EPIC. It has everything needed to keep you full and satisfied all morning. Full of veggies, complex carbs, and protein - you'll be ready to power through your entire day. 

Ingredients:

• 2 eggs
• veggies: mushrooms, zucchini, onions, scallions, spinach, peppers, kale, tomatoes - anything!
• already roasted sweet potato or butternut squash - sliced, optional
• protein - steak slices, smoked salmon, beef, etc. (my leftover chipotle burger patties and teriyaki pork sliders work great!), optional
• coconut oil, butter, or ghee for sautéing
• 2 tbs water
• salt and pepper
• hot sauce, optional
• avocado, optional
• fresh herbs, optional

Directions:

1. Wash and slice your veggies
2. In a large sauté pan melt coconut oil, butter, or ghee
3. Add veggies, salt, pepper, sweet potato/squash, and protein if using, to the sauté pan (ones that need to cook longer add first and begin cooking, then add the others) 

• Note: I used a leftover sweet potato/squash and protein that I had in the fridge - I added it to the pan so that it would warm up while the other vegetables were cooking 
4. When veggies are almost done cooking push them to the side, add 2 tbs water to the pan and crack both eggs over the veggies
5. Immediately cover the pan with a lid and cook for about 4 minutes ****whites should no longer be translucent
6. Remove the veggies and eggs from pan, be careful not to break the yolks!
7. Top with hot sauce, fresh herbs, avocado, etc. 
8. Eat your delicious breakfast. 

Always make breakfast EPIC.

Soaked Super Cereal - Drinkable Yogurt or Overnight "Oats"

If you don't know, kefir is a probiotic drink very similar to yogurt! 

Because of the live and active cultures, it is great for supporting a healthy gut. You can get kefir in a bunch of flavors, but I prefer plain because it is free of any added sweeteners. Plus, it's easy to add your own flavors!

 This recipe is great because it's like a porridge and smoothie combined.

It's drinkable, yet still chewable like a yogurt. 

This recipe can switch up the traditional porridge, replace overnight oats, or be eaten as a snack!

Paleo Pumpkin Pancakes (Nut Free)

I have a confession to make: this is the SAME recipe as my delicious butternut squash pancakes... but with a special twist. 

THEY'RE PUMPKIN.

Ingredients:

• 3 eggs
• 3/4 cup canned pumpkin puree
• 3 tbs coconut flour
• 1 tbs maple syrup (optional)
• 1 tsp vanilla extract
• 1 tsp cinnamon (feel free to add more if you just love the spice like me)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch of salt
• 1 tbs butter, ghee, or coconut oil for greasing the pan

Obviously pumpkins were made just for pancakes.

Directions:

1. Mix eggs, pumpkin puree, maple syrup, and vanilla extract in a bowl
2. In a separate bowl combine coconut flour, cinnamon, pie spice, baking soda, and salt
3. Whisk the bowl of dry ingredients with the wet and let sit while preparing the skillet
4. Melt 1 tbs of coconut oil, butter, or ghee on a skillet over medium heat and coat the pan
5. Turn the heat to medium high and pour pancake batter into desired sized pancakes on the skillet (cook for about 1 minute)
6. Lower heat to medium/ medium low and **DO NOT FLIP** until the bottom of the pancakes are firm and light brown in color (should take about 3 minutes & you should see tiny bubbles start to appear on the top) - patience is very important in this step
7. Once flipped, cook until light brown on bottom and done in the center, then remove from pan
8. Making sure there is enough oil on your pan to prevent sticking, continue to make pancakes with the rest of the pancake batter, adjusting the heat as necessary
9. Top with whatever makes your morning! (options: maple syrup, almond butter, banana slices, grass fed yogurt, honey, cinnamon, etc.)

*****leftovers freeze well wrapped in plastic and toast up great for easy breakfasts!

Psssssst. I like to top mine with plain greek yogurt for added protein and then dip them into crunchy almond butter. Adding a bite of cinnamon bananas to the end of my pancake filled fork is always a welcomed breakfast!

Butternut Squash Pancakes

Hold Up. 

Before you freak out and say:

"Butternut squash pancakes?!" 

YOU HAVE TO TRY THESE.

I mean in all respects, it's pretty much the exact same thing as having pumpkin pancakes...
and I'm sure you don't have to look too hard to find a million delicious recipes for those (including mine here hehe). So, do yourself a favor and make something glorious for your morning groggy self!

Ingredients:

(serves about 1, 2 or 3 - how hungry are you ;) ?) 

• 3 eggs
• 3/4 cup of canned butternut squash puree
• 3 tbs coconut flour
• 1 tbs maple syrup (optional)
• 1 tsp vanilla extract
• 1 tsp cinnamon (feel free to add more if you just love the spice like me)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch of salt
• 1 tbs butter, ghee, or coconut oil for greasing the pan

Directions: 

*Check out my post for the pumpkin version of these for a step by step tutorial with pictures here.

1. Mix eggs, butternut squash, maple syrup, and vanilla extract in a bowl
2. In a separate bowl combine coconut flour, cinnamon, pie spice, baking soda, and salt
3. Whisk the bowl of dry ingredients with the wet and let sit while preparing the skillet
4. Melt 1 tbs of coconut oil, butter, or ghee on a skillet over medium heat and coat the pan
5. Turn the heat to medium high and pour pancake batter into desired sized pancakes on the skillet, cook for about one minute
6. Lower heat to medium/ medium low and **DO NOT FLIP** until the bottom of the pancakes are firm and light brown in color (about 3 minutes & you should see tiny bubbles start to appear on the top) - patience is very important in this step
7. Once flipped, cook until light brown on bottom and done in the center, then remove from pan
8. Making sure there is enough oil on your pan to prevent sticking, continue to make pancakes with the rest of the pancake batter, adjusting the heat as necessary ---by the way leftovers freeze well wrapped in plastic and toast up great in a toaster oven
9. Top with whatever makes your morning! (options: maple syrup, almond butter, banana slices, grass fed yogurt, honey, cinnamon, etc.)

Psssssst. I like to top mine with plain greek yogurt for added protein and then dip them into crunchy almond butter. Adding a bite of cinnamon bananas to the end of my pancake filled fork is always a welcomed breakfast!

The Typical Breakfast

Breakfasts are my way of making sure I start the day off right. They are what literally keep me balanced.

My Advice:  

Find a breakfast routine that works for you! (and follows your dietary needs) It does not have to follow exactly what I do, but it is a great idea to have a go-to healthy meal that is easy to reach for and keeps you satisfied until lunch.

I pretty much eat the same thing everyday, although I may throw in a few healthy pancakes, a smoothie, some additional smoked salmon to my eggs, or an omelette once in a while to change it up.

                        

The typical breakfast is:

• 2 soft boiled eggs (Learn how to make them here)

• 1 slice of toasted Ezekiel Sprouted Bread (sesame is my favorite - *not gluten free)

• 1/4 of a ripe avocado, mashed on the toast

• Veggies, steamed or sautéed in coconut oil (spinach, zuchinni, arugula, collard greens, swiss chard, mushrooms, onions - always includes something green)

• Top it all off with cracked pepper, and maybe some sea salt or hot sauce 

On the side I always have one cup of french pressed coffee (because I love it!) and maybe a half of a grapefruit, berries, or some kind of fruit depending on how hungry I am.