Category: Breakfast Recipes

Sweet Breakfast Tart Shells

5/15/2023

The crust on these tarts is made from rolled oats, chia seeds, flax seeds and unsweetened shredded coconut. They're sweetened with honey and dates! You can fill them with Greek yogurt and top with whatever kind of fruit you want.

**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.**

Sweet Breakfast Tart Shells
Yields 6 tarts

Ingredients:
5 dates (I used Medjool)
4 Tablespoons raw honey
2 teaspoons coconut oil
1 cup gluten free rolled oats
1 Tablespoon chia seeds
1 Tablespoon flax seeds
2 Tablespoons unsweetened shredded coconut
1 teaspoon cinnamon
pinch of salt
Coconut oil spray

Directions:
Remove the seeds from the dates. Soak dates in water for 10-20 minutes until softened.

Preheat oven to 350°F degrees.

In a food processor, process the dates with the honey and coconut oil until a paste is formed.

Add in the rolled oats, seeds, cinnamon and shredded coconut. Process until the mixture forms a dough texture. Divide into 6 equal dough balls.

Lightly grease individual pans (or you could use muffin pan) with coconut oil spray. Press each dough ball into the pan, shaping it into small tart shells.

Bake for about 10-12 minutes, or until the shells are lightly browned on the edges.

Remove from heat and let cool.

Top each breakfast tart shell with yogurt, fruit, and nuts! Enjoy!

Here's some of the ways I've filled my tart shells.

Yogurt with berry coulis and fresh berries.

Yogurt with kiwifruit and berries.

Yogurt with sliced banana, dried cherries and granola.

Recommended Products

0 Comments

Blood Orange Carrot Cake Pancakes with Orange Cream Cheese Drizzle

4/7/2023

0 Comments

Need a new pancake recipe? These Blood Orange Carrot Cake pancakes have a tangy orange cream cheese drizzle for a special twist on pancakes.

Blood Orange Carrot Cake Pancakes with Orange Cream Cheese Drizzle
Yields approximately 12 pancakes

Ingredients:
For the Pancakes:
1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon finely grated orange zest, optional
1/3 cup blood orange juice
2/3 cup milk
2 eggs, separated
1 teaspoon vanilla extract
3 Tablespoons butter, melted
3 medium carrots, grated and pat dry
2/3 cup walnuts, chopped + more for garnish
1 medium banana

For Orange Cream Cheese Drizzle
2/3 cup orange cream cheese frosting (See below)
2-3 teaspoons, to thin it out until desired consistency

Directions:
In a large bowl, sift flour. Add baking powder, baking soda, salt, cinnamon, ginger, and
nutmeg. Whisk dry ingredients to incorporate.
Separate egg whites and yolks.
Pace egg yolks, banana, blood orange juice, milk, sugar, vanilla, and cooled melted butter
into blender and blend.
In separate bowl, whisk egg whites until frothy.
Pour your wet ingredients (except egg whites) into your dry ingredients and mix. Fold in
grated carrots, walnuts. Fold in egg whites.
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the
batter on the griddle in 1/4 cup measures.
Flip when “the bubbles” appear on the surface. Cook until golden brown on both sides.
Continue until all of your batter is used up.
For Orange Cream Cheese Drizzle
Add 2/3 cup orange cream cheese frosting to a medium bowl. Add a few teaspoons of
milk to thin to desired consistency.
Plate pancakes and drizzle with orange cream drizzle and additional walnuts.

Orange Cream Cheese Frosting

Ingredients:
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest from 1 large orange
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Directions:
In a mixing bowl fitted with the paddle attachment, whip together butter and cream
cheese until light and fluffy.
Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until
light and fluffy.
Store in an airtight container in the refrigerator.

0 Comments

Langostino Lobster Egg Casserole

3/8/2023

0 Comments

This Langostino Lobster Egg Casserole is an easy breakfast casserole that's made with eggs, broccoli, Langostino lobster, heavy cream, cheese and spices! It's a healthy, low-carb way to start the day!

**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.**

This Langostino Lobster Egg Casserole is one of my favorites. It's easy to make but looks so elegant - perfect for Sunday brunch or Mother's Day breakfast. It stores easy in the refrigerator and freezes nicely.

Langostino Lobsters have a more complex and delicate taste than lobster. The flavor is sweet, elegant.

Can't find them in the fresh fish section of your local grocery strore? Look for them in the frozen section. That's where I usually find them at Costco.

Langostino Lobster Egg Casserole
Yields 8 servings

Ingredients:
6 eggs beaten
1 cup heavy whipping cream
1/2-1 cup Langostino lobster, chopped (depending how much you like Langostino Lobster and your budget)
1 cup shredded cheddar cheese
1 cup cooked broccoli, chopped
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese

Directions:
Preheat oven to 350°F.Grease a 9x13” baking dish, set aside.

In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.

Add Langostino Lobster, broccoli and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

Cool for 5 minutes and serve warm.

STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.

FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Serve with fresh fruit and micro greens for a Keto-friendly breakfast.

Recommended Posts

0 Comments

Apple Pecan Pie Overnight Oats

3/6/2023

0 Comments

Overnight oats are a quick and easy breakfast made by soaking rolled oats in milk overnight. This recipe features apples and pecans for a yummy apple pecan pie flavor.

**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.**

Apple Pecan Pie Overnight Oats
Yields 2 servings

Ingredients:
For the Apple Pecan Pie
3/4 cup crisp, sweet apple, peeled and cut into small bite-size pieces
1/4 cup pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon maple syrup
1 pinch sea salt
1 Tablespoon butter

For the Overnight Oats
3/4 cup unsweetened nut milk (I used oat milk)
1 Tablespoon chia seeds
1/2 teaspoon ground cinnamon
2 Tablespoons creamy unsalted almond butter
1 teaspoon vanilla extract
1/2 cup gluten-free rolled oats

APPLES: To a small saucepan, add butter. Once melted, add chopped apples, pecans cinnamon, maple syrup, and salt and mix to evenly distribute the cinnamon.

Turn heat on low and cover. Cook, stirring occasionally, for about 10 minutes or until the apples are soft and tender. Turn off the heat and set aside.

OATS: In a bowl, mix the nut milk, chia seeds, cinnamon, nut butter, and vanilla. Add the oats and stir until well-combined.

Get two small mason jars or small bowls with lids. Place about a quarter of the cooked apple pecan pie mixture into the bottom of each container, add half the oat mixture to each as your middle layer, then divide and place the rest of the cooked apples on top of the oats. Place in the refrigerator overnight, or for at least 6 hours.

Overnight oats are typically served chilled. However, if you prefer warm oats, you can heat them in the microwave. Warming the oats will make the oats extra rich and creamy and the texture will be more like freshly cooked oatmeal. I recommend adding the toppings once the oats are warmed.

Top with fruit, granola, chopped Medjool dates, or a dollop of plain Greek yogurt. Here's how I had it each time.

Overnight oats will keep in the refrigerator for 4-5 days. Not freezer friendly.

More Oat Breakfast Recipes

More Breakfast Recipes

0 Comments

Easy 5 Minute Keto Granola

3/3/2023

0 Comments

This Keto granola is crunchy and perfectly sweetened! Delicious with your favorite nut milk, over a little plain Greek yogurt or fresh fruit. This is a breakfast and snack must for any Keto or low carb diet!

**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.**

I've made granola several times but it's so much easier just to buy it when you are in a hurry. I love Lakanto's Keto Granola. But now that I live in Portugal, it's a bit harder to get some of the products I used in the U.S. So I'm back to making my own since I haven't found a Keto option here.

And this one is super easy. Done right on the stove, in just 5 minutes!

Easy 5 Minute Keto Granola
Yields approximate 3 cups

Ingredients:
1 cup pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup roasted pepitas
1/4 cup sunflower seeds
2 Tablespoons Chia seeds
2 Tablespoons Hemp seeds
2 Tablespoons Flaxseeds
4-5 Tablespoons Lakanto Monk fruit sweetener
2 Tablespoons coconut oil
1 teaspoon cinnamon
Pinch of pink salt

Directions:
Place a large skillet on medium heat. Add oil and let it melt.

In a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds) or chop by hand.

Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine.

Cook for about 5 minutes, stirring occasionally until golden and fragrant.

Pour granola onto a sheet of parchment paper and let cool.

Once cooled, break into clusters and transfer to a jar (for immediate eating) or Ziploc bag (to put in freezer).

NOTES:
Alternate Cooking Method: Bake at 325°F for about 10-15 minutes, stirring halfway through (oven times vary so watch closely to prevent burning).
To store: place granola in an airtight glass jar for 1-2 weeks (I keep mine in the refrigerator), or plastic Ziploc bag for 2 months in the freezer.

Customize with the following variations:

Swap the cinnamon for another spice such as:
nutmeg/allspice/pumpkin spice for a fragrant Autumn granola
or a pinch of cayenne if you like it spicy!

Change it up by adding extracts (add these to the oil at the beginning):
vanilla extract
almond extract
maple extract