Tag Archives: breakfast

Egg Muffins (A.K.A. Mini Fritatta or Omelet Muffins)

January 13, 2015Entree, Recipes, Snacksbreakfast, dairy free, eggs, entree, gluten free, low-carb, protein, recipe, snack, soy free, vegetables, vegetarianAdmin

Egg Muffins

I have suggested this recipe to dozens of people, and many of them make these quick breakfast treats regularly! You can use whatever fillings you’d like to keep it interesting. For inspiration, think about what fillings you would enjoy in an omelet. For the healthiest egg muffins, emphasize the veggies, but avoid processed meats (bacon, sausage, ham, etc.) and keep cheese to a minimum, if you use it at all.

Veggie filling ideas:

Mushrooms (sauteed) + spinach/chard (sauteed)
Broccoli (lightly cooked, or thawed from frozen) + raw tomato (halved cherry/grape tomatoes)
Butternut squash (cooked) + sage
Bell peppers (raw or cooked) + onion (raw or cooked)
Leftover grilled vegetables, chopped
Pizza = marinara/pizza sauce + favorite pizza toppings (mushrooms, spinach, bell peppers)

Egg Muffins

Print recipe

These mini frittatas are a favorite recipe of many. Use your favorite veggies and fillings!

Ingredients

10 Large eggs
2 cups vegetables of choice
1/2 teaspoon Salt
Oil for greasing pan

Directions

Step 1
Preheat oven to 350 degrees F. Grease a muffin tin with oil, such as olive oil or coconut oil.
Step 2
Whisk eggs. Add vegetables of choice and salt. Feel free to add other fillings, herbs, or spices. Pour egg mixture into muffin tin until cups are 2/3 full.
Step 3
Place muffin tin in oven and bake 20-25 minutes, until golden brown on top. Remove from the oven, let cool, and serve or store in the refrigerator up to 4-5 days.

Egg Muffins (AKA Mini Frittatas or Omelet Muffins) | a healthy, quick, easy breakfast | Low carb, high protein, high vegetable recipe | Guess Who's Cooking.

Easy Whole Wheat Scallion Pancakes

December 14, 2014Recipes, Sides, Snacksasian, breakfast, Chinese, dairy free, dinner, eggs, Korean, pancake, recipe, snack, tamari, vegetables, vegetarian, whole grainAdmin

These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.

Healthy Whole Wheat Scallion Pancake - similar to Chinese or Korean pancakes. Guess Who's Cooking

Whole Wheat Scallion Pancakes

Print recipe

Serves	4-8
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Meal type	Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack

These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.

Ingredients

Pancakes

4 large eggs
1 1/2 cup water
1 cup whole wheat flour
1 1/2 cup green onions (or about 8 stalks)
1 teaspoon salt (or to taste)
2 teaspoons oil (grapeseed, canola, coconut, or olive oil)

Dipping Sauce

2 tablespoons low sodium tamari or soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Directions

Pancakes
Step 1
Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined.
Step 2
Slice green onions into 1-inch pieces. Add to batter, along with salt.
Step 3
Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom.
Step 4
Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary.
Step 5
When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce.
Dipping Sauce
Step 6
Whisk together ingredients for dipping sauce.

Holiday Gingerbread Granola

December 8, 2014Recipes, Snacksbreakfast, Christmas, coconut, dairy free, dessert, gift, gingerbread, gluten free option, granola, holiday, low-carb, no refined flour, nuts, oats, plant based, recipe, snack, soy free, vegan, vegetarian, WinterAdmin

Give a healthier gift this year! This homemade granola is lower in sugar and added fat than most recipes. The gingerbread flavor and the colors, red cranberries and green pistachios, make this a festive treat. Substitute pumpkin puree for the applesauce for pumpkin gingerbread granola. One batch will fill about 2-3 standard size mason jars, which make a great gift! Recommended serving size is 1/4 cup. Try this granola over plain yogurt or with a little bit of milk or milk alternative.

If you need this recipe to be gluten-free, look for gluten-free oats.

Holiday Gingerbread Granola

Print recipe

Serves	18
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes

This holiday granola has less added fat and sugar than most traditional recipes, and is made with whole, natural ingredients. The red cranberries and green pistachios make it a festive gift that would look beautiful in a decorated mason jar!

Ingredients

2 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup slivered almonds
1/2 cup organic unsweetened applesauce (or substitute with pumpkin puree)
2 tablespoons virgin coconut oil, or other oil (melted)
1 1/2 tablespoon molasses
3 tablespoons maple syrup (or more to taste)
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup shelled pistachios

Directions

Step 1
Preheat oven to 325° F.
Step 2
In a large bowl, combine oats, coconut flakes, and almonds. Sprinkle ginger, cinnamon, and salt in the bowl and toss.
Step 3
Over the oat mixture, pour coconut oil, applesauce, molasses, maple syrup, and vanilla, then stir to until oat mixture is well coated.
Step 4
Spread granola mixture evenly on a baking sheet and bake for about 30 minutes, stirring every 10 minutes and watching carefully and stirring every few minutes for the last 10 minutes to prevent burning. Remove from oven when granola is golden brown and almost completely dry.
Step 5
Let cool, then add pistachios and dried cranberries.

Breakfast Bites (Vegan)

August 17, 2014Dessert, Entree, Recipes, Snacksbreakfast, cookies, dairy free, dessert, oats, plant based, recipe, soy free, vegan, vegetarianAdmin

Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don’t overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Breakfast Cookies

Print recipe

Serves	12-20 cookies
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Dietary	Vegan, Vegetarian
Meal type	Bread, Breakfast, Dessert, Snack
Misc	Child Friendly, Serve Cold, Serve Hot

These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don't overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Ingredients

3 bananas
1 1/2 cup rolled oats (old-fashioned)
1 cup unsweetened applesauce
1/3 cup raisins or other dried fruit
1 teaspoon ground cinnamon
1 teaspoon oil (such as virgin coconut oil) (for greasing)

Directions

Step 1
Preheat oven to 350 degrees F. Grease a baking sheet with oil, such as coconut oil.
Step 2
In a medium bowl, mash the bananas (using a potato masher, whisk, or fork).
Step 3
Add remaining ingredients and stir well to combine.
Step 4
Drop cookie batter onto cookie sheet. Shape the cookies because they will not expand. Bake 25-30 minutes or until golden brown.
Step 5
Let cool for a few minutes, then move cookies to a cooling rack. Store in an airtight container.

Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

Nutrition Facts:

Serving size – 1 cookie (1/18th recipe)

Calories 61

Total fat 1g (1%)

Saturated fat 0g (1%)

Sodium 1mg (0%)

Total carbohydrate 14g (5%)

Dietary fiber 2g (6%)

Sugar 6g

Protein 1g

Savory Oatmeal

April 12, 2014Entree, Recipesasian, breakfast, dairy free, dinner, eggs, entree, fall, gluten free, low-carb, moderate, oats, plant based, recipe, savory, Spring, Summer, tamari, vegan, vegetables, vegetarianAdmin

Savory Oatmeal with Poached Egg | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

Savory Oatmeal

Print recipe

Serves	4
Prep time	40 minutes
Dietary	Diabetic, Vegetarian
Meal type	Breakfast

Oatmeal is most often eaten with added sugar, so this recipe swaps out the sugar for healthy and delicious vegetables. Think of it as a hearty breakfast risotto!

Ingredients

1 cup steel cut oats
3-4 cups low-sodium vegetable broth
1 teaspoon cooking oil
1 medium yellow onion (about 1 cup)
10oz mushrooms, such as button, crimini, or shiitake (sliced)
1 bunch Swiss chard or other cooking greens, or 4-5 cups baby spinach (chopped)
1 tablespoon reduced sodium tamari or soy sauce
salt to taste

Optional

4 large eggs (poached or pan-fried, organic, pasture-raised and/or cage-free preferred)
2 green onion stalks (sliced)
1 tablespoon sesame seeds
1 teaspoon hot sauce

Directions

Step 1
In a saucepan, combine oats and broth or water. Bring to a boil, then reduce heat. Simmer, with the lid cracked, for 20-30 minutes, stirring occasionally, adding more liquid as needed, until desired texture is reached.
Step 2
Preheat a skillet over medium-high heat. Add oil, then add onions and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes . Add greens, turn down heat, and cook until greens are wilted. Combine cooked oats with vegetables, and top with optional toppings.
Step 3
Combine cooked oats with vegetables, stir in tamari, and top with optional toppings.

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

To make ahead: Prepare oatmeal and vegetables and store in separate containers. To reheat, add vegetables and 1-2 tablespoons of water or broth to oatmeal and microwave for 1-2 minutes. Add optional toppings and eggs if desired. A hard-boiled egg could be cut up into the oatmeal or eaten on the side as they are easier to make ahead.

Note: You can use whatever vegetables or toppings you like. Other vegetables to consider would be carrots, bell peppers, asparagus, or anything else you like. As toppings, you could add sliced almonds or other nuts or seeds.

Saovry Oatmeal - GuessWhosCooking.com - Savory oatmeal with sauteed veggies, chicken, and egg

Berry Chia Jam

March 6, 2014Recipes, Sidesbreakfast, dairy free, dessert, easy, gluten free, plant-based, recipe, soy free, vegan, vegetarianAdmin

This super simple 2-3 ingredient recipe gets you a fruity jam in a pinch! You have complete control over the added sugar, unlike most standard jams that require plenty of sugar for preserving purposes. Note that due to low sugar content, this jam will only last about 5 days. The good news is you can quickly whip up another batch whenever you’d like!

Berry Chia Jam

A very easy way to make a fruity jam.

Course Side Dish

Keyword chia, fruit, no cook

Prep Time 5 minutes

Servings 8

Ingredients

10 ounce bag frozen blueberries or other berries, thawed or 2 cups fresh
2 Tablespoons chia seeds
Sweetener to taste (optional)

Instructions

Mash berries with a fork. You can also pulse them in a food processor or blender
Add optional sweetener to taste, then mix in chia seeds.
Cover or transfer to a container with a lid. Refrigerate for at least 1 hour to set. Add more chia seeds to thicken if necessary. Store in the refrigerator up to 5 days.

If using fresh berries, you may need to briefly cook them to release the liquid, which will be absorbed by the chia seeds and thicken the jam.
Serving suggestions: plain yogurt, oatmeal, whole grain baked goods, or chia pudding
Try other berries too – raspberries, blackberries, or strawberries
To make this recipe vegan, do not use honey as a sweetener.
Alternatively, you can briefly cook this recipe to speed up the gelling process. In a small saucepan, combine berries, a little water, and chia seeds. Heat over low heat for 5-10 minutes or until the chia seeds have started to gel (it will thicken more as it cools). If it is too runny, add 1-2 more tsp of chia seeds and continue heating until desired consistency is reached. Add sweetener to taste.

Coconut Flour Pancakes with Blueberry Chia Jam

February 14, 2014Recipesbreakfast, dairy free, dessert, eggs, entree, gluten free, pancake, pancakes, recipe, soy free, vegetarianAdmin

These pancakes can be made plain, or you can add mix-ins like blueberries. For a tasty topping, add this easy berry chia jam.

Coconut Flour Pancakes

Dairy-free and gluten-free pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 1

Ingredients

3 tablespoons coconut flour
1 tablespoon sugar
2 eggs
1/4 cup non-dairy milk
1/4 teaspoon baking powder
pinch salt
blueberries or other mix-ins

Instructions

In a medium bowl, whisk together coconut flour, sugar, baking powder, and salt. Add eggs and almond milk and mix very well until smooth. The batter should be thick enough to stick to the back of a spoon, but thin enough to run off the spoon.
Heat the oil in a nonstick pan over medium heat. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.

No-tatoes O’Brien (Rutabaga)

January 7, 2014Recipes, Sidesbreakfast, dairy free, entree, fall, gluten free, low carbohydrate, low-carb, plant based, soy free, Spring, Summer, vegan, vegetables, vegetarianAdmin

It’s like the popular breakfast dish, Potatoes O’Brien, except with rutabaga! Rutabaga does have a different taste from potatoes, but it’s just as good when served with scrambled eggs and hot sauce. This recipe may seem like a lot if you are cooking for one, but it is fairly time consuming, so consider making a full batch and saving leftovers for a quick breakfast throughout the week. You could also hard boil several eggs to eat with this throughout the week.

Serves: 4-5

Time: 40-45 minutes

Ingredients

2 rutabagas, peeled and chopped (~ 5 cups) – smaller pieces will cook more quickly
1 medium onion (~ 2 cups), chopped
1 1/2 to 2 bell peppers (~ 2 cups), chopped
1/2 tablespoon cooking oil
Salt to taste (~ 1/2 teaspoon)
Black pepper (~1/4 teaspoon)

Directions

Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat.
Heat oil in pan, then add onions. Cook for 2-3 minutes, stirring frequently. Add rutabaga and turn down heat to medium, stirring occasionally. The heat should be high enough that the pan is still sizzling, but not so hot that the onions burn. Cook for about 5 minutes, then turn down heat to medium-low and cover.
Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender.
Remove cover and add bell peppers and cook for about 5 minutes. Add salt and pepper to taste and serve. Cook a couple of eggs for a complete breakfast!

Add rutabaga when onion looks like this.

Rutabagas, also known as swedes, are a root vegetable from the cabbage family. They are often confused with turnips, but are larger, and look a bit more dull. They are also more dense and more mild than turnips. They have about half the calories and carbohydrates of potatoes, and about half the estimated glycemic load. Like other crucifers, they are high in antioxidants and anti-cancer compounds, as well as other vitamins and minerals. Rutabagas can be baked, sauteed, boiled, mashed, and added to stews and soups. They can also be eaten raw grated into salads or coleslaw, or eaten as a snack.

Pizza Omelet

September 12, 2013Entree, Recipesbreakfast, comfort food, cow dairy free, dinner, eggs, entree, gluten free, goat, goat cheese, low-carb, lunch, pizza, protein, vegetables, vegetarianAdmin

Serves: 2

Time: 15 minutes

Ingredients

3 Eggs

4 Egg Whites

1/4 Cup Coconut Milk

1 tsp Coconut Oil

1/2 Cup Pizza Sauce

4 Oz. Goat Cheese (I used some soft goat cheese and some sliced goat cheese)

Vegetable Topping of Choice, Prepared (I sautéed white and baby bella mushrooms in a little coconut oil)

Directions

1. Whisk eggs and coconut milk. You can use 5 whole eggs, but your pizza “crust” will be more yellow.

2. Melt coconut oil in a medium oven-safe nonstick skillet on medium-high heat. Add eggs and cook until fully cooked. Flip the egg “crust” if you can, and like to show off (I can!). Turn off heat.

3. Spread pizza sauce over eggs, then vegetables toppings and cheese. You don’t have to use goat cheese if you’re not sensitive to cow dairy.

4. Place pizza under broiler until cheese starts to brown, about 3-5 minutes. Watch carefully to prevent burning. Cut into 4 slices and serve.

Egg Muffins

Ingredients

Directions

Like this:

Whole Wheat Scallion Pancakes

Ingredients

Pancakes

Dipping Sauce

Directions

Like this:

Holiday Gingerbread Granola

Ingredients

Directions

Like this:

Breakfast Cookies

Ingredients

Directions

Like this:

Savory Oatmeal

Ingredients

Optional

Directions

Like this:

Berry Chia Jam

Ingredients

Instructions

Like this:

Coconut Flour Pancakes

Ingredients

Instructions

Like this:

Like this:

Like this: