Healthy breakfast Archives

Grain Free Heirloom Tomato Quiche

March 10, 2023 by Lee Hersh Leave a Comment

Grain Free Heirloom Tomato Quiche

*Update: This recipe is not paleo! My mistake, I didn’t realize legumes weren’t part of the paleo diet. However, it is still grain free!

While I often don’t refer to my recipes as “paleo,” many of them are. A lot of what I eat, actually, is paleo but I never really scream it in people’s faces.

I don’t eat things that are paleo on purpose, I eat them because they are delicious and gluten free. Let me tell you- I went a little off track this weekend while in Kansas. The whole gluten free thing was put on hold. I am majorly paying for it this week. My skin broke out and it is very oily. Hmph. That’s the price I have to pay to sneak a little brownie and some Chinese food in.

This week I am back on track food and fitness-wise.

My sister came over Monday and we both worked from my house. I made us the most delicious grain free quiche ever! First of all, Blake’s dad sent us home with 4 dozen farm fresh eggs from their chicken coop, so I have been incorporating eggs into almost every meal.

I love that they are all different colors and sizes; I just think that’s the coolest thing ever.

Second of all, I finally got around to buying more garbanzo bean flour. That stuff rocks my world. That is what I made the crust out of. The base is water and garbanzo bean flour (basically hummus) with the addition of some spices: salt and garlic salt.

Grain Free Heirloom Tomato Quiche #grainfree #glutenfree

It’s incredible what a little food styling can do to a photo, eh?

Here is a photo of what the crust looked like before I poured the eggs on top. It absolutely resembled hummus, but was thicker and spreadable.

So a little secret. I almost lost this quiche. And cried. I was carrying this pan with 2 hot pads over to my window where I had set up my photo session and the pan flipped right out my hands and smashed onto my side table. Luckily we were able to quickly flip it back over and I walked away like nothing happened.

I freaked out for about 30 seconds, and then the sis came and helped clean things up.

Fun fact: I swear like a sailer. I know- you’d probably never guess it, but I am an F-Bomber. Don’t judge me, please! I am working on it

The crust was delicious. You’d never know it was grain-free. It almost had a cracker consistency. I am definitely making this again! NExt time with the addition of potatoes!

So that is that. My first grain free crust that survived an almost-death experience.

Basic Ingredients

1 cup garbanzo bean flour
1/2 cup water, cold
1/2 teaspoon + ½ teaspoon salt (divided)
1/2 teaspoon garlic salt
1T extra virgin olive oil
6 eggs, farm fresh and organic (if possible!)
2 tablespoons almond milk (or any kind of milk)
handful of spinach
2 medium heirloom tomatoes
2 tablespoons fresh parsley, chopped
1 teaspoon lemon pepper
optional toppings: 2 tablespoons parmesan cheese, 1 tablespoon plain greek yogurt, sliced avocado, 2 tablespoons salsa

How to make Grain Free Heirloom Tomato Quiche

First, preheat oven to 375 and spray a round baking dish with non-stick cooking spray.
In a medium size bowl, mix together garbanzo bean flour, water, ½ teaspoon salt, garlic salt, and extra virgin olive oil. It should be like a paste when you are done mixing.
Then, take the mixture and spread it evenly in the pan. You will want to go about 2 inches up the sides so that when you pour the eggs in, it is cradled by the crust.
Next, chop and slice veggies. You can pretty much fill your quiche with any vegetables you’d like, I had heirloom tomatoes and spinach on hand, so that is what I used.
In a medium size bowl, whisk 6 eggs. Add in a few tablespoons of milk, ½ teaspoon salt, 1 teaspoon lemon pepper, and 2 tablespoons fresh parsley and mix.
Next, transfer veggies onto the crust, and then pour the egg mixture on top.
Bake at 375F for about 25-30 minutes or until completely firm.

Quiche: love em or hate em?

Are you paleo? Why?

See more healthy recipes

Top recipes

Breakfast Tacos

March 10, 2023 by Lee Hersh Leave a Comment

Breakfast Tacos

Reason 954 why I love the Minneapolis Farmer’s Market: I come home with loads of recipe inspiration.

And delicious nomness from the market, of course!

Breakfast Tacos! #glutenfree #fitfluential

Like these gorgeous blue corn tortillas. I want to say I paid like $2.00 for 30 of them.

I actually got the idea to make breakfast tacos from the stand we bought these tortillas from. Blake and I split their version of breakfast tacos. Yuuuuuuum. If you follow me on Instagram, you may have seen me post a photo!

These were of course much more authentic than mine and made with chorizo and big pile of pinto beans smothered in cheese, salsa, and cilantro.

My tacos were very simple and made with ingredients I already had in my fridge…which is why these ROCK. Because you pretty much can’t go wrong with the things you add. I made a big batch of quinoa right after this was devoured, and that would have been PERFECT to add into these!

How could I forget…also made with Kansan Farm Fresh Eggs from Blake’s dad! We still have about 18 eggs left and I have been savoring every single one of them 😉

These guys are called breakfast tacos, but I’m not going to lie…I ate them for lunch I am a total sweet tooth when it comes to breakfast and savory tooth for lunch. Good thing breakfast comes in all shapes and sizes, right?

Happy Tuesday (which actually feels like Monday)!

Basic Ingredients

2 eggs, large
1 egg white
1 tablespoon milk (any kind will work!)
pinch of sat
pinch of pepper
non-stick cooking spray
2 small corn tortillas
1/4 cup black beans
2-4 tablespoons salsa
1 tablespoon Greek Yogurt/Sour Cream/Tzatziki Sauce

How to make Breakfast Tacos

Heat a skillet to medium high heat and spray with non-stick cooking spray.
In a bowl, whisk together 2 eggs, egg yolk, milk, salt, and pepper. Then, pour eggs onto pan.
Scramble eggs with a spatula until cooked to desired consistency (I like mine well-done).
Next, separate scrambled eggs between your tortillas and top with black beans, salsa, and Tzatziki Sauce.
Feel free to add in any other toppings at this point! Some suggestions are: quinoa, brown rice, sauteed peppers and onions, corn, avocado, guacamole, etc.

See more healthy recipes

Top recipes

What is your favorite thing to get from the Farmer’s Market?

Slow Cooker Steel Cut Oats

March 10, 2023 by Lee Hersh Leave a Comment

Slow Cooker Steel Cut Oats

Place a few healthy ingredients in your crock-pot before bed and have breakfast ready to go in the morning! This recipe is gluten-free and healthy!

A one pot meal is made in a single pot; this can be on the stove, in the oven, in a crock-pot, a rice cooker..you name it. To kick off this series, I’ve made a DELICIOUS over night, slow-cooker steel cut oats recipe made with full-fat coconut milk.

To. Die. For.

I can’t tell you how creamy this oatmeal turned out. It beats microwaving it any day!

What I love about this recipe is that you pretty much throw all of the ingredients in a pot, flip the switch, go to bed, and in the morning everything is ready to go!

If you’ve made steel cut oats before, you know that they take almost an hour to cook on the stove. So- this method trumps all 🙂

All you need to do is throw some toppings on and you’ve got a beautiful breakfast.

Recipe

Similar

8 cups may seem/look like a lot of water, but it sure does soak it all up! 1 cup of uncooked steel cut oatmeal will serve 4, so this recipe serves 8. I threw my leftovers in a tupperware and put it in the fridge to eat for the rest of the week.

Secret: its even delicious cold 🙂

Here’s some fall favorite toppings that I’ve been digging lately. Nut Butter never gets old 🙂 …especially Maranatha’ Maple Almond Butter.

Basic Ingredients

2 cups steel cut oatmeal
1 can full fat coconut milk
8 cups water
1 teaspoon vanilla
2 tablespoons organic cane sugar or coconut sugar (optional)

How to make Slow Cooker Steel Cut Oats

Place all ingredients in a crock pot. Turn to low and let sit over night for about 8 hours or until creamy. Serve with: nut butter, coconut flakes, pumpkin seeds, raisins, dried fruit, chia seeds, etc

See more healthy recipes

Top recipes

Slow Cooker Steel Cut Oats

Author: Sandra
Total Time: 8 hours 10 minutes
Yield: 4 1x

Print Recipe

Save Recipe

Description

Place a few healthy ingredients in your crock-pot before bed and have breakfast ready to go in the morning! This recipe is gluten-free and healthy!

Ingredients

Scale

2 cups steel cut oatmeal
1 can full fat coconut milk
8 cups water
1 teaspoon vanilla
2 tablespoons organic cane sugar or coconut sugar (optional)

Instructions

Place all ingredients in a crock pot. Turn to low and let sit over night for about 8 hours or until creamy. Serve with: nut butter, coconut flakes, pumpkin seeds, raisins, dried fruit, chia seeds, etc

Prep Time: 10 minutes
Cook Time: 8 hours

Nutrition

Serving Size: 1/4
Calories: 233
Sugar: 1
Sodium: 52
Fat: 17
Carbohydrates: 16
Fiber: 2
Protein: 1

Maple Pecan Pumpkin Granola & a story.

March 9, 2023 by Lee Hersh Leave a Comment

Maple Pecan Pumpkin Granola

That’s a mouthful. Of delicious flavors all mixed together in one crunchy bite.

This granola is not extremely sweet, but that’s just the way I like it. What rocks about this granola is the clusters. Hands down my favorite part. I usually eat my granola with Greek yogurt or almond milk. Both excellent choices in my opinion!

The granola will not be instantly crunchy when you take it out of the oven. It has to cool first before it becomes crunchy!

Store the granola in an airtight container, preferably in a dark place. It should last up to 2 weeks. I think… Mine didn’t even last a week because I ate it all. #sorryimnotsorry

You should all check out Minimalist Baker’s Sweet Potato Granola…just divine.

Story Time I do this thing..where I drink cup after cup of coffee in the morning completely ignoring the fact that sometimes it is before lunch or even late afternoon that I have had any water. Subconsciously my mind thinks liquid = water. False. I know this because dehydration is something I’ve struggled with a few times now and you don’t want to play games with it. On Monday nights I teach a 6:45 class at Corepower. My class is heated and high intensity. As an instructor I burn around 650 calories during that hour (and I don’t actually do the entire class), just to give you an idea. On my way to class, I realized…shit, I haven’t had any water today. I got to the studio and guzzled some water hoping that would do the trick. hoping. I felt good the entire class (most of I should say). We did a tabata during the cardio section which was composed of plyometrics. I was feeling great during the bicep and pushup series and even squats. Thennnnn the 45 minute mark hit. I like to push myself to my limits during class because i know that challenges my students. But too much is too much. I was wrapping up my sculpt series when I bent down to grab my water bottle and WOOSH. My vision started going and it felt like my lungs collapsed. I new exactly what was happening because it’s happened before…just never when I was the teacher. The mixture of no water in my body, the humidity, heat, and high intensity exercise made me get so light headed I felt like I was going to pass out. Black out pass out. At this point, I think I was more scared of the fact that I was the instructor. If I go down, what the hell will happen to my class? What will they do? How will they react? Thankfully I kept my cool. Kept my head above my heart and stayed in the room like I tell my class to do if this happens. I drank as much water as I had left and sat on my mat like a zombie still trying to coach my class through the core series. I focused on my breath and prayed to god I wasn’t going to puke my brains out in the middle of the studio. Thankfully a few minutes went by and I started to feel color coming back into my face. I knew this was a good sign because I could also see straight again. After class no one said a thing about my incident because they didn’t notice. Phew. My lesson has been learned. Drink the dang water. Drink drink drink. I don’t want to have to go through that petrifying experience again because it’s not worth it. It’s not worth almost being humiliated and it’s not worth the fact that I also felt like crap the rest of the night. So my words of wisdom to you: “Coffee is not water.”

Basic Ingredients

1/2 cup pumpkin puree
1/4 cup organic cane sugar
1/4 cup coconut oil, melted
1/4 cup maple syrup
2.5 cups rolled oatmeal, gluten free
1/2 cup dried cherries, unsweetened (dried cranberries will work too!)
1/2 cup pecans, chopped
1/2 cup pumpkin seeds
2 teaspoons pumpkin pie spice

How to make Maple Pecan Pumpkin Granola

First, preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix together pumpkin puree, cane sugar, coconut oil, pumpkin pie spice, sand maple syrup. Then, add in the rest of the ingredients. Make sure everything is evenly coated.
Spread granola onto baking sheet ( you may need to use 2 baking sheets) and bake for about 20 minutes. At the 10 minute mark, take the granola out of the oven and toss with a wooden spoon to ensure that everything bakes evenly. You know the granola is done with things start to turn golden brown.

See more healthy recipes

Maple Pecan Pumpkin Granola

Author: Sandra

Print Recipe

Save Recipe

Ingredients

Scale

1/2 cup pumpkin puree
-1/4 cup organic cane sugar
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-2.5 cups rolled oatmeal, gluten free
-1/2 cup dried cherries, unsweetened (dried cranberries will work too!)
-1/2 cup pecans, chopped
-1/2 cup pumpkin seeds
-2 teaspoons pumpkin pie spice

Instructions

First, preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mix together pumpkin puree, cane sugar, coconut oil, pumpkin pie spice, sand maple syrup. Then, add in the rest of the ingredients. Make sure everything is evenly coated.
Spread granola onto baking sheet ( you may need to use 2 baking sheets) and bake for about 20 minutes. At the 10 minute mark, take the granola out of the oven and toss with a wooden spoon to ensure that everything bakes evenly. You know the granola is done with things start to turn golden brown.

Cornbread Chocolate Chip Pancakes [gluten free]

March 9, 2023 by Lee Hersh Leave a Comment

Cornbread Chocolate Chip Pancakes [gluten free]

Blake went to Kansas this past weekend and brought back…MORE EGGS from his dad’s coop! Man-when I get farm fresh Kansan eggs, it’s like…better than my birthday…better than Christmas!

The first thing I decided to make with my fresh batch of 4 dozen eggs, was Cornbread Chocolate Chip Pancakes using Bob’s Red Mill Gluten Free Cornbread Mix. Why not turn a classic favorite into a bomb a$$ breakfast, brunch, or brinner. Because I ate them for brunch and brinner yesterday and breakfast today. #winning

Cornbread Chocolate Chip Pancakes #glutenfree #fitfluential

Oh so gorgeous. I love that they are all different sizes and colors.

I usually top my pancakes with maple syrup, but want to know what the best thing ever is? Cornbread + honey. It’s the perfect combination…like two peas in a pod, peanut butter and jelly.

I am not going to lie. I have not mastered making THE perfect pancake on my stove top. As you can see, my pancakes came out…colorful to say the least. They are perfectly cooked on the inside, but the outside is…colorful.

No one is perfect and your pancakes don’t have to be either!

Pin for later!

Basic Ingredients

1 cup Bob’s Red Mill Gluten Free Cornbread Mix
2 eggs, large
1/2 cup milk (I used unsweetened vanilla almond milk)
2 teaspoons coconut oil, melted
1/4 cup mini chocolate chips
nonstick cooking spray

How to make Cornbread Chocolate Chip Pancakes [gluten free]

In a medium size bowl, whisk 2 eggs. Then mix in ½ cup of milk. Add in the rest of the ingredients and mix again, creating your pancake batter.
Heat a large skillet over medium heat. Spray with nonstick cooking spray (I used coconut oil cooking spray from TJs).
Using a ¼ cup measuring cup, scoop batter onto skillet. Cook for about a minute, or until it begins to bubble. Then, flip and cook for another 30-45 seconds. Repeat. (I made about 8 medium size pancakes)

See more healthy recipes

Top recipes

On that note…Happy Hump Dayyyy.

Cornbread Chocolate Chip Pancakes [gluten free]

Author: Sandra

Print Recipe

Save Recipe

Ingredients

-1 cup Bob’s Red Mill Gluten Free Cornbread Mix
-2 eggs, large
-1/2 cup milk (I used unsweetened vanilla almond milk)
-2 teaspoons coconut oil, melted
-1/4 cup mini chocolate chips
-nonstick cooking spray

Instructions

In a medium size bowl, whisk 2 eggs. Then mix in ½ cup of milk. Add in the rest of the ingredients and mix again, creating your pancake batter.
Heat a large skillet over medium heat. Spray with nonstick cooking spray (I used coconut oil cooking spray from TJs).
Using a ¼ cup measuring cup, scoop batter onto skillet. Cook for about a minute, or until it begins to bubble. Then, flip and cook for another 30-45 seconds. Repeat. (I made about 8 medium size pancakes)

Gluten Free Cinnamon Sugar Doughnuts

March 9, 2023 by Lee Hersh Leave a Comment

Gluten Free Cinnamon Sugar Doughnuts

First of all- I am in love with all of your support from yesterday’s post. I didn’t really know what kind of reaction or interest I would get so I am extremely pumped (and thankful) that you are all on board!

This post is sponsored by SunRich Naturals. I was compensated and all opinions are my own.

Today’s recipe is something I like to call a 2 fer 1. Same recipe- two different kind of deliciousness! I was experimenting a recipe for SunRich Naturals SoL Sunflower Beverage, and couldn’t decide if I should make a doughnut recipe or a muffin recipe so I made both!

Gluten Free Cinnamon Sugar Doughnuts made in a doughnut pan.

Gluten Free Cinnamon Sugar Doughnuts #fitfluential #recipe #glutenfree

and Gluten Free Cinnamon Sugar Muffin Poppers in a mini muffin tin!

I explored making a gluten free baked good WITHOUT using gluten free all purpose flour from a premixed bag. I find I haven’t had HUGE success with the texture, plus this way I am able to add more whole grained gluten free flour into the mix.

SUCCESS.

The only downfall of not using a pre-made mix, is that there are a lot more ingredients needed.

If you are gluten free you are going to die when you make this recipe. It’s vegan and dairy free too! Plus- Cinnamon and Sugar are the best combo ever!

The poppers sort of look like doughnut holes.

This time around I used SoL Original. I love the thick/creaminess of it compared to the Unsweetened. If you are interested in the nutritional breakdown CLICK HERE.

Again- SoL is a non-dairy beverage that’s gluten free, GMO Free, Organic, and Made in Minnesota from local family farmers.

Can we ask for a better track record?

See more healthy recipes

Basic Ingredients

How to make Grain Free Heirloom Tomato Quiche

Quiche: love em or hate em?

Are you paleo? Why?

Ingredients

Instructions

Basic Ingredients

How to make Breakfast Tacos

What is your favorite thing to get from the Farmer’s Market?

Ingredients

Instructions

Similar

Basic Ingredients

How to make Slow Cooker Steel Cut Oats

Description

Ingredients

Instructions

Nutrition

Basic Ingredients

How to make Maple Pecan Pumpkin Granola

LET’S HEAR IT. I WANT TO KNOW ABOUT YOUR ALMOST HORROR STORIES RELATED TO FITNESS AND DEHYDRATION!

Ingredients

Instructions

Basic Ingredients

How to make Cornbread Chocolate Chip Pancakes [gluten free]

Ingredients

Instructions