Category: Breakfast Recipes

Coconut Chia Pudding with Hemp Seeds

10/7/2025

Creamy, nutritious, and naturally delicious, coconut chia pudding with hemp seeds is the perfect make-ahead breakfast or snack. Packed with plant-based protein, omega-3s, and fiber, this simple recipe combines the tropical richness of coconut milk with the nutty crunch of hemp seeds for a satisfying treat. Best of all, it takes just minutes to prepare and can be customized with your favorite toppings—from fresh fruit to a drizzle of raspberry coulis.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Coconut Chia Pudding with Hemp Seeds
(serves 2–3)

Ingredients

1 can (13.5 oz / 400 ml) full-fat coconut milk (or light if preferred)
3–4 Tbsp chia seeds
1–2 Tbsp hemp seeds (plus extra for topping)
1–2 Tbsp maple syrup or honey (adjust to taste)
1 tsp vanilla extract
Pinch of sea salt

Optional Toppings

Fresh fruit (berries, mango, banana slices, kiwi)
Coconut flakes
Granola
Extra hemp seeds or chopped nuts

Instructions

Mix the base: In a medium bowl or jar, whisk together coconut milk, chia seeds, hemp seeds, maple syrup, vanilla, and salt until well combined.

Rest & stir: Let the mixture sit for about 10 minutes, then stir again to prevent clumping.

Chill: Cover and refrigerate for at least 2–4 hours (overnight is best) until the pudding thickens.

Serve: Stir before serving, spoon into bowls or jars, and top with your favorite fruits, nuts, or coconut flakes.

Tips:
For extra creaminess, blend the mixture before chilling.
If the pudding is too thick, stir in a splash of almond milk or more coconut milk.
To meal prep, portion into small jars and store in the fridge for up to 4–5 days.
You can also freeze individual portions and then just take out of freezer and put in refrigerator the night before.

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Over-Medium Egg Over Crispy Hash Browns with Veggies & Portobello

4/11/2025

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Enjoy a savory brunch with this easy recipe for crispy hash browns topped with a perfectly cooked over-medium egg and sautéed portobello mushrooms. A delicious, wholesome breakfast idea!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

There’s something special about a beautifully cooked egg—especially when it’s nestled on top of golden, crispy hash browns and sautéed veggies, all resting on a hearty portobello mushroom cap. This brunch dish is proof that comfort food can be both elegant and nourishing.

The beauty of this plate lies in its simplicity—perfectly seasoned potatoes, earthy mushrooms, a hint of pesto or herb sauce, and that dreamy over-medium egg with a slightly runny yolk that ties everything together. Add a glass of fresh orange juice and citrus on the side, and you've got yourself a brunch that feels like a weekend celebration any day of the week.

Whether you're serving it up for a special occasion or just treating yourself, this savory stack is sure to impress.

Over-Medium Egg Over Crispy Hash Browns & Portobello
Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

2 large eggs
2 medium potatoes, peeled and diced small
2 large portobello mushroom caps, cleaned and stems removed
1 tablespoon olive oil (plus more for cooking)
2 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon paprika
Salt & freshly ground black pepper, to taste
2 teaspoons chopped fresh parsley or basil
2 tablespoons pesto or chimichurri (optional but recommended)
Optional sides: orange slices, strawberries fresh greens, juice

Instructions:

Prep the Potatoes:
Bring a pot of water to a boil. Add diced potatoes and cook for 5 minutes to parboil. Drain and pat dry with a clean towel.
Crisp the Hash Browns:
In a skillet, heat 1 tablespoon olive oil over medium heat. Add potatoes, spreading them into a single layer. Season with paprika, salt, and pepper. Cook for 10-12 minutes, flipping occasionally, until golden and crisp. Stir in onion and garlic during the last 3-4 minutes of cooking. Toss in chopped parsley or basil and remove from heat.
Sauté the Portobellos:
While potatoes cook, heat a separate pan with a bit of oil. Sear the mushroom caps gill-side down for 3-4 minutes, flip, and cook another 3 minutes until tender. Season with salt and pepper. Optionally, brush with pesto or chimichurri.
Cook the Eggs (Over-Medium):
In a nonstick skillet, heat a small amount of oil or butter over medium heat. Crack in the eggs and let them cook undisturbed until the whites are mostly set, about 2 minutes. Flip gently and cook another 1-2 minutes until yolks are just beginning to firm but still soft and jammy.
Assemble:
Place each portobello cap on a plate. Top with a generous scoop of hash browns. Gently place the over-medium egg on top. Finish with a crack of black pepper and a drizzle of herb sauce if using.
Serve:
Pair with a glass of orange juice, fresh fruit slices, or a simple side salad for the full brunch experience.

Tips & Variations:

Swap potatoes with sweet potatoes for a sweeter, more nutrient-dense option.

Add spinach or kale for an extra green boost.

Want to go spicy? Sprinkle with chili flakes or a dash of hot sauce.

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Sour Cream Pancakes with Cherry, Mango and Pineapple Compote

7/5/2024

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Today's pancake adventure had a tropical feel. Sour cream pancakes with cherry, mango and pineapple compote with dulce de leche, crème fraîche whipped cream, pecans and toasted coconut.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Gluten-Free Sour Cream Pancakes

Ingredients:
1 cup gluten-free flour blend (ensure it includes xanthan gum for better texture)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Butter or oil for cooking pancakes

Instructions:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

Looking for more breakfast ideas? Check out my Perfect Pancakes Cookbook.

In another bowl, whisk together the sour cream, eggs, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.

Heat a griddle or non-stick skillet over medium heat. Add a small amount of butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.

Cherry, Mango, and Pineapple Compote

Ingredients:
1 cup fresh or frozen cherries, pitted and halved
1 cup fresh mango, diced
1 cup fresh pineapple, diced
2 tablespoons sugar
Juice of 1/2 lemon
Zest of 1/2 lemon

Instructions:
In a saucepan, combine the cherries, mango, pineapple, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring occasionally, until the fruits are softened and the mixture has thickened slightly, about 8-10 minutes.
Remove from heat and let cool slightly before serving.

Dulce de Leche

Use store-bought dulce de leche or make your own by simmering sweetened condensed milk until caramelized.

Crème Fraîche Whipped Cream

Ingredients:
1 cup heavy cream
2 tablespoons crème fraîche
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions:
In a chilled mixing bowl, whip the heavy cream until soft peaks form.
Add the crème fraîche, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overmix.

Toasted Pecans and Coconut

Ingredients:
1/2 cup pecans, chopped
1/2 cup shredded coconut

Instructions:
In a dry skillet over medium heat, toast the pecans until fragrant and lightly browned, about 3-4 minutes. Stir frequently to prevent burning. Remove from skillet and set aside.
In the same skillet, toast the shredded coconut until lightly golden, about 2-3 minutes, stirring frequently. Remove from heat and set aside.

Assembly:

Place a stack of gluten-free sour cream pancakes on a plate.
Spoon the cherry, mango, and pineapple compote over the pancakes.
Drizzle with dulce de leche.
Top with a generous dollop of crème fraîche whipped cream.
Sprinkle with toasted pecans and coconut.

Enjoy your decadent gluten-free sour cream pancakes with cherry, mango, and pineapple compote, topped with dulce de leche, crème fraîche whipped cream, pecans, and toasted coconut!

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Healthy Gluten Free Almond and Orange French Toast

3/24/2024

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This quick and easy French toast is made with healthier swaps but still packed with flavor, you won't even miss the heavy cream and butter. Ready in about 15 minutes, it's the perfect sweet breakfast recipe for birthdays, holidays such as Mother’s Day or Christmas, busy mornings, or just an easy Sunday morning,

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Healthy Gluten Free Almond and Orange French Toast
Yields 4 servings

Ingredients:
8 slices thick slices of gluten free bread (perferrably slightly stale)
4 eggs, room temperature
1 cup unsweetened almond milk
1 tsp almond extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
zest of 1 orange
1 Tbsp maple syrup or honey
2 tsp coconut oil

Optional Toppings:
Fresh berries
orange or mandarin
Monkfruit Maple syrup or Honey
Monkfruit powdered sugar
whipped cream or Greek yogurt
Slivered almonds

Directions:

Whisk all ingredients from eggs to maple syrup/honey in a medium mixing bowl until well combined. Pour the egg mixture into a flat, shallow dish.

Place 4 slices of bread into the egg mixture and allow to soak for 2 minutes before turning over and soaking again for another 1 minute.

While the bread is soaking, melt 1 tsp of coconut oil in a large skillet over a medium or medium low heat to avoid burning.

Remove the bread from the egg mixture and cook two to three minutes on each side until golden brown. Repeat with 3 bread slices.

Then repeat: melt 1 tsp coconut oil in a large skillet again, and use that to cook the remaining 4 bread slices.

Serve with berries, toasted almonds, whipped cream, mint, and maple syrup or your favorite toppings!

Vegan Option: To make this heart healthy french toast vegan, use a flax egg and a little bit of cornstarch instead of the regular eggs. Also be sure to use maple syrup and not honey for the sweetener.

Sugar Free Option: Making sugar free or low sugar french toast is super easy! All you have to do is substitute the maple syrup for a sugar free maple syrup (I like the Lakanto Monkfruit Maple Syrup), and make sure to use sugar free toppings. For a low sugar version, use half the amount of maple syrup.

Storing Leftovers

To Store In The Fridge: Let the leftovers cool completely. Transfer the toast to an airtight storage container. Store in the fridge for up to 4 days. Reheat in the toaster oven or on a warm skillet until heated through.

To Freeze: To freeze this recipe, transfer the cooked french toast to a freezer safe airtight container or freezer bag and separate the individual slices using parchment paper. Place in the freezer for up to three to four months. Defrost in the fridge overnight, and then heat the frozen french toast slices on a skillet on the stovetop or in the oven until warmed through.

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Individual Keto Breakfast Tart Crusts

8/28/2023

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These Keto Breakfast Tart Crusts are a delicious and make the perfect vessel for yogurts, fruits or whatever you want to put in them.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Individual Keto Breakfast Tart Crusts
Yields 4 tarts

Prep Time 5 minutes
Cook Time 10-15 minutes

Ingredients:
2 1/2 cup Almond Flour
1/2 cup shredded coconut
1/4 cup gluten free oats
1 Tablespoon Chia seeds
2 teaspoons hemp seeds
1/3 cup Keto sweetener of choice
1/4 teaspoon Sea salt
1/4 cup Ghee (measured solid, then melted)
1 large Egg
1/2 teaspoon Vanilla extract (optional)
¼ teaspoon cinnamon

Directions: Preheat the oven to 350°F (180°C). Grease 4 mini tart pans.

In a large bowl, mix together the seven ingredients. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.)

The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform. (Alternatively, you can use a food processor to mix everything together.)

Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.

Place on a baking sheet and bake for 10-15 minutes, or until firm to the touch and browned.
Carefully poke holes in the surface using a fork to prevent bubbling.

Let cool completely.

Here's how I served them.