5 HEALTH BREAKFAST RECEIPES

 

Ingredients
7 large egg(s)
5 large banana(s)
1 can(s) coconut milk, full fat (403 mL)
1 teaspoon(s) sea salt
21/4 cup(s) tapioca flour or starch, (about 10 oz)
Instructions
Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
Flip when bottom is golden brown. Cook until both sides are lightly browned.
These crepes are great plain, or use them to wrap meat and veggies.

BELGIAN WAFFLES WITH BLUEBERRIES

Ingredients
3 large egg(s)
1 cup(s) cashew meal
1/4 cup(s) coconut milk, full fat
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) vanilla
1/4 teaspoon(s) sea salt, (optional)
1/2 cup(s) blueberries, fresh or frozen
1 tablespoon(s) coconut oil, melted for greasing the waffle iron
Instructions
Preheat waffle iron to the lowest setting.
Place the first five ingredients (eggs, cashew meal, coconut milk, baking soda, vanilla) and salt (if
using), in the order listed into a blender and process until completely smooth.
Brush waffle iron with melted coconut oil and pour batter in, filling almost to the edges (about 3/4 cup
per waffle).
Close the lid and cook for one to three minutes until waffles release easily.
Top each waffle with 1/4 cup blueberries and serve.

BREAKFAST SMOOTHIE

Ingredients
2 cup(s) berries, frozen
2/3 cup(s) coconut, unsweetened
shredded
1 cup(s) almond milk, unsweetened,
(canned coconut milk if you want more
calories/fat)
2 large egg(s), (safest if from pastured
chickens)
Instructions
Fill a blender (or magic bullet or
whatever) with the frozen berries and
quickly pulse with a little hot water to
breakthem up.
Add shredded coconut, eggs, and almond
milk.
Continue to blend until smooth, and
divide into two glasses.

BLT BREAKFAST

Ingredients
6 slice(s) bacon, diced
2 cup(s) spinach, baby
1 cup(s) tomatoes, cherry or grape, halved (or use 1 medium tomato, chopped)
4 large egg(s)
1 medium avocado(s)
2 tablespoon(s) almonds, slivered
Instructions
Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked (about 15
minutes). Remove 1 tablespoon of bacon drippings and set aside.
Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted
and tomatoes are warmed (a few minutes). Remove from heat.
Meanwhile, heat a non-stick pan over medium heat.
Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings.
To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and
slivered almonds. Season with freshly ground black pepper and sea salt, if desired.

CARROT BANANA MUFFINS

 

Ingredients
2 cup(s) almond flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1 tablespoon(s) cinnamon
1 cup(s) dates, pitted
3 medium banana(s)
3 large egg(s)
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil, melted
11/2 large carrot(s), shredded (1.5 cups)
3/4 cup(s) walnuts, (or nuts of choice), finely chopped
paper muffin liners
Instructions
Preheat oven to 350 F.In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.Spoon mixture into paper lined muffin tins.
Bake at 350 F for 25 minutes.

BEST 5 BREAKFAST RECEIPES FOR FAMILY

 

Ingredients
1 cup(s) almond flour
1/2 cup(s) applesauce, unsweetened
1 tablespoon(s) coconut flour
2 large egg(s)
1/4 cup(s) water, (consider soda water for slightly fluffier pancakes)
1/4 teaspoon(s) nutmeg, fresh
1/4 teaspoon(s) sea salt
1 tablespoon(s) coconut oil, divided
1/2 cup(s) berries, fresh
Instructions
Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix
together
completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute
or two.
Add more oil to the pan and repeat with remaining batter.

ALMOND MUFFINS

Ingredients
1 cup(s) almond butter
1 cup(s) almonds
1 cup(s) coconut milk, full fat
2 cup(s) coconut, unsweetened shredded
3 large egg(s)
¼ teaspoon(s)vanilla, (optional)
2 tablespoon(s) coconut sap, or raw honey (optional)
paper muffin liners
Instructions
Preheat oven to 400 F.
Line a muffin tin with paper liners.
Combine all ingredients and pour into muffin tin.
Bake for 15 minutes.

ALMOST OATMEAL

Ingredients
11/2 cup(s) applesauce, unsweetened
4 tablespoon(s) almond butter, raw, chunky
2 tablespoon(s) coconut milk, full fat, unsweetened canned
1 teaspoon(s) cinnamon, to taste
1 teaspoon(s) nutmeg, fresh, grated (optional)
Instructions
Combine all ingredients in a small pan over medium heat, stirring often until all is thoroughly combined
and warm.
Add fresh or dried fruits and/or nuts for additional texture and flavor.

BACON STIR-FRY BREAKFAST

Ingredient
8 slice(s) bacon, diced
1/2 medium onion(s), yellow, diced
1 medium sweet potato(es), diced
1 medium zucchini, diced
1/3 pound(s) green beans, fresh, or about 8-10 beans
1 medium avocado(s)
1/8 teaspoon(s) black pepper, freshly ground, to taste
Instructions
Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon
aside.Meanwhile, heat a large saute pan over medium-high heat. Add 1 Tbs of drippings from the
bacon pan, onion, and sweetpotato.
Stirring often, saute until onions begin to turn translucent and sweet potato softens slightly (about 10-
15 minutes).
Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to
serve.

BANANA ALMOND PANCAKES

Ingredients
2 medium banana(s)
2 large egg(s)
1 tablespoon(s) coconut flour
2 tablespoon(s) almond butter
1 cup(s) blueberries, fresh or frozen
¼ cup(s) nuts of choice, (walnuts, macadamia, almonds are good), chopped
1 teaspoon(s) coconut oil
¼ teaspoon(s)sea salt, (optional)
Instructions
Mash bananas in a bowl.Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt,
and whisk until well blended.
Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4 inches around). They’ll be easier to flip if you
keep them from the edges of the pan.
Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.

THANKS HOPE YOU ENJOY WITH THIS BEST BREAKFAST RECEPES 

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