avocado toast.

I have found a new favorite breakfast ... it's soooo delicious, filling, healthy, and quick to whip up. [many wins here!] Obviously, there are lots of ways to prepare avocado toast, but this is what I use:

::DIRECTIONS::
Mash half an avocado, sprinkle turmeric [many health benefits & does not alter the taste] + garlic salt to taste and stir ... spread on toast. Sometimes I'll grind a little pink himalayan salt on top if it's not salty enough :)

pumpkin pancakes.

I recently discovered a pumpkin pancake recipe, modified it a bit, & now it's my favorite breakfast ... perfect for this time of year. Top with pure maple syrup, pair with cinnamon apples on the side, and you have a deliciously healthy [+ filling] breakfast to start your day off on the right foot!

::INGREDIENTS::
1/2 banana
1.5 tsp almond milk [i use unsweetened vanilla]
1/4 cup egg whites [i use Trader Joes cage-free]
Vanilla Protein scoop or packet [i use this]
1 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Mash up banana with almond milk using a fork. Slowly add in egg whites & the rest of the ingredients, mixing with a wisk. Spray your pan or griddle [i use Trader Joes coconut oil spray] & cook one large pancake ... or little ones. Recipe makes 1 serving. I make several at once & freeze for a much appreciated easy breakfast on other days.

*For the cinnamon apples ... slice 1 apple, sprinkle cinnamon on top, and microwave in a glass bowl for 1 minute.

chocolate chip zucchini bread.

 

I know the title of this probably doesn't sound too appetizing, but it IS yum!

We had it for breakfast this week. Some liked it more than others,

but everyone ate it. That in itself equals success in our house :)

 

Wisk together the dry ingredients in a large bowl [minus the chocolate chips].

 

1 cup almond flour

1/2 cup chocolate protein

1.5 teaspoon baking soda

1/4 cup dark brown sugar

1/4 teaspoon salt  

 

Wisk together the wet ingredients in a small bowl [minus the zucchini].

 

1 egg

1 teaspoon red wine vinegar

1/4 cup plain Greek yogurt

1/4 cup coconut oil, melted

1 teaspoon vanilla

 

Combine the two bowls and stir until completely incorporated. Add in 1/2 cup dark chocolate chips  & 1 cup grated zucchini [one medium-sized]. Be sure and peel the zucchini before you grate it to avoid your secret ingredient from being exposed!     
Stir, pour in sprayed loaf pan and bake 25-30 minutes @ 350 degrees.

I can't take credit for this recipe. The original recipe can be found HERE. [good thing it's still "technically" summer for this summertime veggie recipe!] I modified it a teeny bit after I made it the first time... the boys didn't like the cinnamon "smell" & the cacao chips I used are pretty bitter, so I added an extra tablespoon of brown sugar to compensate. Enjoy! Next week I'm going to try this in muffin form and see how that goes...