Tag Archives for " breakfast "

Mini Carrot and Zucchini Bites

I love these carrot zucchini mini quiches for healthy lunchboxes and snack bites!

When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!

Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.

TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.

For this recipe, I grated some leftover lonely veggies so that they didn’t go to waste. Because sometimes I have one lonely zucchini and then my mini quiche recipe comes to the rescue!

These turned out perfect for my family since they are a naturally gluten and grain free recipe. I like that they are high in protein and add variety to our school and office lunches.

Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.

Carrot & Zucchini Mini Quiches
 
Author:
Serves: 24 mini quiches
Ingredients
  • 2 teaspoons coconut oil* (or any oil)
  • ¾ cup packed grated green zucchini
  • ¾ cup packed grated carrots
  • 2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
  • 4 large eggs, whisked
  • ⅓ cup grated Monterrey Jack cheese*
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350F (180C) and grease a mini cupcake pan.
  2. In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
  3. In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
  4. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Notes
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family's dietary needs.
 

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Apple Cinnamon Overnight Oats

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They’re gluten-free & great for busy mornings.

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Oh, overnight oats! The simplest breakfast there ever was. I mean, what’s better than waking up to breakfast already completely done? I can’t think of anything else!

I love to mix up my overnight oats using seasonal flavors. Banana Fosters oats all year round, fruity oats with berries in the summer, pumpkin in the fall, and also apples in the colder months! Apples are so crisp and sweet right now, and they’re so amazing in these creamy overnight oats. Cinnamon adds a wonderful spice to the oats that isn’t overpowering – so your kids can definitely handle it!

These couldn’t be easier – 5 minutes of prep at night to have breakfast waiting for you when you wake up. Make a few jars of these apple cinnamon overnight oats to eat throughout the week and you won’t have to think about breakfast ever again!

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Apple Cinnamon Overnight Oats
 
Prep time
Total time
 
Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ½ cup milk or non-dairy alternative
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cinnamon
  • 1 apple, diced
Instructions
  1. In a mason jar or bowl, add oats, milk, honey, and cinnamon. Stir to combine.
  2. Top with diced apple.
  3. Refrigerate overnight, or at least 4 hours.
  4. Top with desired toppings, such as peanut butter, pumpkin seeds, or raisins.
 

This Healthy Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe!

Healthy Pumpkin Chia Pudding

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!

When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!

This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!

This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.

Healthy Pumpkin Chia Pudding
 
This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • ¼ cup chia seeds
  • 1¼ cups milk or non-dairy alternative
  • ½ cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon molasses (optional)
  • Toppings: nuts, fruit, seeds, molasses
Instructions
  1. In a medium bowl, add chia seeds, milk, pumpkin, pumpkin pie spice, vanilla, and molasses (if using). Whisk until ingredients are combined.
  2. Place in the fridge. Let sit overnight, or at least 4 hours.
  3. When ready to eat, divide into two jars or bowls and top with nuts, fruit, and a drizzle of molasses.
 

2 These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin season is in full swing over here! With the cooler weather comes lots of comforting, hearty dishes, hot chocolate, cozy movie nights, and of course, lots of pumpkin! We can’t stop eating this healthy pumpkin cookie dough dip right now; it’s perfect with fresh fruit! I had to make another pumpkin creation for the family to enjoy.

What happened was these Pumpkin Pie Overnight Oats. I’d say it was a great idea!

Oats are already a healthy breakfast option (especially for those who are gluten-free), and pumpkin just adds even more nutrition! It’s full of vitamin A for healthy eyes, beta-carotene, and fiber. Mixed with some cinnamon, pecans, and a drizzle of molasses, it’s the perfect fall addition to your morning bowl of oats. Plus, all you have to do is mix everything the night before, wake up, and dig in!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin Pie Overnight Oats
 
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1¼ cups milk or non-dairy alternative
  • ¼ cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • Optional toppings: pecans, molasses, Greek yogurt
Instructions
  1. In a medium bowl, add all ingredients except toppings. Stir to combine.
  2. Place in the fridge and let sit overnight, or at least 4-5 hours.
  3. Divide into two bowls or jars in the mornings, top with desired toppings, and enjoy!
 

These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.

Gluten Free Blueberry Pancakes

These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They’re also vegetarian/vegan & easy to make with the kids.

These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.

These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.

What is your kids’ favorite breakfast? Mine love scones, eggs & toast, and oatmeal, but nothing makes them happier in the mornings than a big stack of fluffy pancakes!

Usually we only get to enjoy pancakes on the weekends because they’re a bit time-consuming, but this recipe for gluten free blueberry pancakes couldn’t be simpler! They require just a handful of simple ingredients you may already have in your kitchen. Plus, they’re gluten-free and vegan/vegetarian, so the whole family can enjoy a stack!

Our favorite pancake toppings are fresh fruit, peanut butter, and (of course!) maple syrup. What does your family like on their pancakes?

I hope you enjoy this breakfast recipe. Let us know if you get to try them!

These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.

Gluten Free Blueberry Pancakes
 
Prep time
Cook time
Total time
 
These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.
Author:
Recipe type: Breakfast
Serves: 10-12 4" pancakes
Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon ground flaxseed (flax meal)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar or honey)
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened applesauce
  • 1 cup milk (or non-dairy substitute)
  • ¾ cup blueberries (fresh or frozen)
Instructions
  1. Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
  2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly pour the liquid into the dry ingredients, stirring continuously. Mix until you get the lumps out of the batter. Gently fold in the blueberries.
  4. On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
  5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve. Top with blueberries and maple syrup.
Notes
Not all gluten-free all purpose flours are the same. You may need to add an extra tablespoon or two of flour to get the right texture.

If you loved these pancakes, you’ll want to check out these recipes:

Allergy-Friendly Pancakes

These 6 gluten free breakfast recipes will please the whole family! Move over, cardboard bread. Make these breakfasts to kickstart your day!Double Chocolate Chip Pancakes

Double Chocolate Chip Pancakes: The perfect treat for my daughter's birthday breakfast. Chocolate and pancakes; You cannot go wrong with this recipe!

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