I had an awesome weekend. I haven’t shared my exciting new journey with all of you because… well… I’m a little selfish and like to keep some stuff to myself. I can’t hide it anymore, if I don’t talk about it I will burst….
I’m going to school for Life Coaching!!! Whoop Whoop!!!
It’s always been my dream to help people evolve into the amazing person they were born to become.
Coaching feeds that dream.
That’s all I’m going to say right now. Next week I’m offering an opportunity to get a free coaching session. I’ll get down and dirty with all the fun details soon.
I promised I would feature a few healthy breakfast recipes and I’m a woman of my word. Before we dive into the recipes we should discuss what a ‘healthy’ breakfast is.
Healthy breakfast can mean many different things to different people. At one point in my life a healthy breakfast was 3 eggs scrambled with cheese, greasy hash browns, sausage and a waffle on the side. I’ve had my fair share of 2000 calorie breakfasts that left me feeling stuffed, satisfied and sleepy.
So, what is a healthy breakfast?
My typical healthy breakfast contains:
Protein – usually eggs, beans or smoked salmon
Whole grains – oatmeal, whole wheat bread, quinoa
Fruit – strawberries, oranges, apples, bananas
Vegetables – spinach, kale, avocados, tomatoes, onions, fennel, garlic
When running late I make a fruit and vegetable smoothie with a few scoops of protein powder.
Both recipes take little more time to prepare, later on this week I’ll share a few quick breakfast ideas for those of us who can’t resist the snooze button.
1 can white beans
2 cups vegetable stock
2 kale leafs – tore to bite sized pieces
1/3 cup cherry tomatoes
2 tbsp white onion – finely chopped
2 tbsp fennel bulb – finely chopped
1/3 cup mushrooms – sliced
2 poached eggs – learn how to poach eggs here
1/2 cup vegetable stock
pinch salt & pepper
pinch white pepper
pinch smoked paprika
pinch garlic powder
pinch onion powder
chili flakes – optional
In shallow pan over medium heat sauté onions until soft – about 4 to 5 minutes
Add mushrooms and fennel sauté 5-6 minutes, add all seasoning, adjust amount by taste
Add vegetable stock, stir to combine
Add tomatoes and kale, cook until kale is tender – 3-5 minutes
Poach 2 eggs
Add poach egg to succotash
Top with paprika and drizzle with olive oil
Whole Wheat Waffles
1-3/4 cup nut almond milk
1/4 cup coconut oil
2-1/2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp baking soda
2 tsp baking powder
1-1/2 cup whole wheat flour
2 tbsp orange juice
Vegan butter – earth balance
I have oven waffle trays, but you can also use a waffle iron
Coat waffle trays or waffle iron with coconut oil
Heat waffle trays in oven at 450 degrees
In large bowl whisk together eggs, milk, oil, honey, cinnamon, orange juice and baking soda
Combine flour, baking powder and salt well and add to wet mixture
Whisk together until large lumps disaster
Spoon batter into preheated waffle iron or trays, batter should sizzle
Bake in over for 10 minutes or in waffle iron until brown and crisp
Remove waffles from tray smear with butter and top with your fruit of choice
* Freeze any uneaten waffle, pop in toaster and they taste like you just made them