Tag Archives: breakfast

Pancake Puff with Fresh Berries

26 Feb

Pancake Puff with Fresh Berries


Berry Topping:

2 cups to 3 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

sprinkle of powdered sugar


3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

½ teaspoon salt

2 tablespoons powder sugar


Preheat oven to 450° F. For berry topping, gently stir together berries and sprinkle on some powdered sugar and mix; set aside. For pancake, use a pastry brush to coat a pie pan with butter.

In a bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.

Bake 13 minutes. Reduce over temperature to 350° F. and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar.









Fill center with berry topping.









Cut into wedges and serve immediately.

~Inspired by Pampered Chef

Silly French Toast -Dairy Free

3 Feb

Silly French Toast – Dairy Free

A healthier spin on this long time favorite breakfast toast. The kids loved it! They didn’t care that there was no added sugar into the batter or that it was a healthy tasting bread.  They still really enjoyed it! I mean, after all you will be adding pure maple syrup! ;o) If you do not like Ezekiel bread you could use any kind.


4 eggs
2/3 cup almond milk
1/2 tsp vanilla extract
2 teaspoons of cinnamon
8 slices of Ezekiel bread
coconut oil

Maple syrup
fresh mint
organic chocolate syrup


Beat eggs, almond milk, vanilla and cinnamon together. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture, (until it gets a bit soggy). Melt some coconut oil on your griddle on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.









Decorate the toast! I cutout little flowers and “hair” from watermelon and cantaloupe slices. Now I probably could have spent more than 2 minutes putting the faces on, but??? Who has time for that? LOL! The kids don’t care! The toasts are not perfectly shaped faces but the kids were giggling and laughing! They thought it was the coolest breakfast!

Quiche Cups with Strawberry Cutouts

4 Jan

My kids love these! And the big shocker? Crust and dairy free!

Quiche Cups


1 lb Sage Sausage (mine had red pepper flakes. Be careful where you buy your sausage. You don’t want unwanted fillers mixed up in it)
1 ¼ Cups chopped onion
1 ½ Cusp Chopped asparagus
½ Cup chopped tomatoes
olive oil
8 eggs
1 tsp slat
½ tsp black pepper


(You can sub your favorite veggies really. I have made this several ways. Like red bell peppers instead of tomatoes.)


Prepare 18 muffin tins. Place tins in muffin pan and coat muffin tins with olive oil or bacon grease.

Preheat oven to 400° degrees.

Cook sausage and onion in frying pan. Cook until almost done and add in asparagus and cook until all the way done.






Whisk together eggs, salt and pepper and plop in the tomatoes.






Pour sausage mixture into egg mixture and stir.

Pour into prepared muffin tins.

Bake for 15-20 minutes. (Or until eggs are done.)

Cut out strawberries with a small cookie cutter. Serve with the Quiche Cups.






Estimated calories for the Quiche Cups:

Per Serving:  180 Calories Carbs 1  Fat 14 Protein 12

Dairy Free Crust-less Quiche

14 Nov

Love this! Depending on what I have on hand it works out great! Some left over asparagus or steamed broccoli from dinner? Extra sliced mushrooms that didn’t get used for the salad the night before? Whatever! Make into a quiche the next day!

Dairy Free Crust-less Quiche


6 eggs
½ cup ham or cooked sausage or cooked crumbled bacon (any meat of your choice. for 21DSD no sugar added in meats)
About 2 cups of veggies (your choice)
Butter or oil (21DSD Clarified butter or Ghee)


Preheat oven to 405. Coat baking dish with butter or oil and sauté the veggies until tender.

Scramble up eggs in a mixing bowl. Adding salt and pepper to your liking. Pour into prepared baking dish.

Sprinkle ham into the dish.

I sautéed about ½ cup of diced up asparagus in oil. Cook until tender. Sprinkle into egg mixture.

Sauté about 5 sliced up mushrooms in oil. Cook until golden. Sprinkle into egg mixture.

Sprinkle in 1 diced up Roma tomato and 2 diced up green onions.

I just used a butter knife (because it was sitting there) to poke everything down into the eggs so everything was coated well with egg.

Bake about 30 minutes. Let sit on counter top at least 5 minutes.

Top with your favorite hot sauce and avocado if you like. Enjoy!

Pumpkin Seed Granola

12 Sep

Pumpkin Seed Granola


3 cups old-fashioned rolled oats

3 tbs whole wheat flour

1 cup raw shelled pumpkin seeds

1 cup chopped dates

1/4 cup Agave maple syrup

1/4 cup honey

1/3 cup coconut oil

1 teaspoon vanilla extract

1/2 tsp nutmeg

1/8 teaspoon sea salt

Preheat oven to 300°F.

Stir together oats, flour, pumpkin seeds and dates in a large bowl. In a separate bowl, whisk together maple syrup, honey, oil, vanilla extract, nutmeg and salt. Add to the oat mixture, mix well to fully coat.










Spread mixture out on a large rimmed baking sheet lined with parchment paper. Bake, stirring occasionally to break up lumps, until deep golden brown, fragrant and just dry to the touch, 30 to 40 minutes. Allow granola to cool completely before storing.