Category Archives: Breakfast

Breakfast

Delicious Gluten-Free Lemon-Blueberry Pancakes

Hey, hey! Hope you guys are having a great week.

I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!

 

Gluten-Free Lemon-Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Serves: 3-4 servings
Ingredients
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
Notes
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.
 

Breakfast

Passover Matzoh Granola with Honey and Raisins

This will be the first year in as long as I can remember that I am not going home to Boston for Passover. I’ve always loved Passover (despite the whole not eating bread for 8 days thing) because, for me, it’s always meant a big gathering of friends and family. On the first two nights of Passover it is customary to host or attend a seder, which is the Jewish dinner that marks the beginning of the eight days of Passover.

Kosher for Passover Matzoh Granola with Honey and Raisins ll This recipe is healthy, low in sugar, and a great way to use up leftover matzoh from your seders! ll www.littlechefbigappetite.com

Passover begins at sunset this coming Monday, April 10th. For the first time, Travis and I will be hosting our own Passover seder at our apartment. I am both nervous and excited!

I’m nervous because for my entire life my Mom has always made the traditional Jewish feast, so cooking a lot of these dishes is new for me. I’ll be making a few of her recipes, and I want to make sure I do them justice. And I’m excited because in some sense it marks the beginning of Travis and I starting our own Jewish traditions together here in Los Angeles.

Kosher for Passover Matzoh Granola with Honey and Raisins ll This recipe is healthy, low in sugar, and a great way to use up leftover matzoh from your seders! ll www.littlechefbigappetite.com

Every year my mom makes this delicious Matzoh Granola. To be honest, I like it even more than regular granola, and I always ask her to pack me a bag of it to bring back to Los Angeles. (I usually end up devouring most of it on the plane, though…)

I finally tried my hand at making her Passover Matzoh Granola for myself, but made a few healthy tweaks, of course. I used whole wheat matzoh in this recipe, but you’re welcome to substitute it with gluten-free or regular matzoh if that’s what you have on hand. The spices and vanilla extract add lots of sweetness without the added calories, which is a great bonus.

Kosher for Passover Matzoh Granola with Honey and Raisins ll This recipe is healthy, low in sugar, and a great way to use up leftover matzoh from your seders! ll www.littlechefbigappetite.com

I know I am going to have to make another batch of this matzoh granola before Passover is over because Travis and I have already made a good dent in it!

If you make this recipe, let me know how you like it! It’s a great way to use up leftover matzoh from your seder, too.

Kosher for Passover Matzoh Granola with Honey and Raisins ll This recipe is healthy, low in sugar, and a great way to use up leftover matzoh from your seders! ll www.littlechefbigappetite.com

 

Passover Matzoh Granola with Honey and Raisins
 
Prep time
Cook time
Total time
 
Serves: 5 cups
Ingredients
  • 3 sheets whole wheat matzoh, crushed into tiny pieces
  • ⅓ cup pecans, chopped
  • ⅓ cup almonds, chopped
  • ¼ cup unsweetened coconut
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ⅛ cup honey
  • ⅛ cup extra-virgin olive oil
  • ½ teaspoon vanilla extract
  • ⅔ cup golden and regular raisins
Instructions
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the whole wheat matzoh, nuts, coconut, cinnamon, nutmeg and salt. Set aside.
  3. Melt the honey in the microwave or over low heat on the stove. Stir in the olive oil and vanilla extract. Stir the honey mixture into the matzoh mixture and toss to fully coat.
  4. Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, stir and then bake for an additional 10 minutes, or until golden brown. Remove the baking sheet from the oven and allow to cool for 10 minutes. Add the raisins and let the granola cool completely before storing in an airtight container.
 

Kosher for Passover Matzoh Granola with Honey and Raisins ll This recipe is healthy, low in sugar, and a great way to use up leftover matzoh from your seders! ll www.littlechefbigappetite.com

Bread and Muffins Breakfast Gluten-Free

Gluten-Free Banana Chocolate Chip Muffins…and some EXCITING news!

Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!

Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)

Rachel and Travis Got Engaged!

I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…

 

But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.

What do you think?

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.

Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!

As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!

 

Gluten-Free Banana Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 3 large extra-ripe bananas
  • 2 eggs, room temperature
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar
  • 2 cups Bob's Red Mill 1 for 1 Gluten-Free Flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark chocolate chips (low sugar if available)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
  2. In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
  3. In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
  4. Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.
 

Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own. 

 

 

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

Breakfast

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote

It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.

The blueberry compote is a must.

Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.

The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So there you have it. Your weekend brunch just got upgraded. You’re welcome!

 

Lemon Buttermilk Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Lemon Buttermilk Pancakes
  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup skim or 1% milk
  • 1.5 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 egg
  • 1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
  • 1.5 cups fresh or frozen blueberries
  • ⅛ cup sugar
  • 1 Tablespoon water
  • ½ teaspoon lemon zest
  • ½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
  1. In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
  2. In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
  4. Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
  6. Serve hot with the blueberry compote.
Blueberry Compote
  1. Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

Breakfast Gluten-Free Smoothies Snack Vegan

Gingerbread Smoothie

The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.

That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).

I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.

Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!

 

Gingerbread Smoothie
 
Prep time
Total time
 
Serves: 1 Large or 2 Small
Ingredients
  • 1 cup Almond Breeze Almondmilk Cashewmilk Blend
  • ½ frozen banana
  • 3 large ice cubes
  • 2 Tablespoons plain greek yogurt (optional for additional protein)
  • 1 Tablespoon molasses
  • Dash each cinnamon, ground ginger, nutmeg, to taste
Instructions
  1. Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.
 

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!

Breakfast Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.

 

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie

 

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.

 

Vitamin-Packed Green Smoothie
 
Prep time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
Instructions
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.
 

 

Breakfast Snack Vegan

Avocado Toast with Strawberries

I almost feel silly writing an entire blog post about this Avocado Toast recipe, but the combination is so darn good I just had to share.

Avocado Toast with Strawberries Recipe

I’m not sure why it took so long for Avocado Toast to become the hot new trend. Avocados taste amazing and they’re loaded with nutrients (hello healthy fats!).

I love eating avocado toast for breakfast with an egg on top for added protein. Avocados + eggs = a power couple.

Avocado Toast with Strawberries Recipe

This weekend, I had a carton of organic strawberries in the fridge that were going to go bad, so I decided to experiment and add them to my toast.

BAM! Avocados and strawberries, what a combination!

Avocado Toast with Strawberries Recipe

If you love sweet and salty things like peanut butter and jelly, chocolate covered pretzels, and salted chocolate chip cookies, this recipe is for you!

Large grain sea salt, sprinkled at the end, really helps to enhance the flavor of this toast, so don’t skimp on that part!

Avocado Toast with Strawberries Recipe

I didn’t have any on hand this time, but I think burrata cheese would taste incredible on this avocado toast. If any of you guys try that, please report back!

 

Avocado Toast with Strawberries Recipe
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 2 slices whole wheat bread (or bread of choice)
  • 1 medium hass avocado
  • 6-8 strawberries, stems removed and sliced thin
  • buratta (optional)
  • sea salt and ground black pepper
Instructions
  1. Toast the bread. Immediately remove from toaster and spread each slice with ¼ of the avocado. Lightly mash the avocado with the back of a fork.
  2. Place the sliced strawberries on top of the avocado and sprinkle with sea salt and black pepper to taste.
 

Breakfast Smoothies Vegan

Mint Chocolate Protein Smoothie

This post is sponsored by Almond Breeze Almondmilk. The recipe and all opinions are my own.

 

Hi guys! How is your week going so far? I have a deeeeeelicious smoothie recipe to share with you all today.

In my last job, I had to wake up very early in order to squeeze in some gym time before work. Given that my time in the morning was limited, I was always searching for fast breakfast options that I could inhale in under 2 minutes or easily bring in the car on the way to work. Protein smoothies quickly became my go-to, especially in warmer weather. I loved that I could prep everything the night before and the next morning I would have a nutritious breakfast in under one minute – no cooking required!

Mint Chocolate Protein Smoothie Recipe l www.littlechefbigappetite.com

Currently, I am very fortunate that my new job allows me a lot more time in the morning. I now have time to cook myself a meal for breakfast (usually eggs or protein pancakes) so protein smoothies have gone to the wayside.

Two weeks ago, I found my protein powder buried far back in my pantry and realized how long it’s been since I’ve made one of my favorite smoothies. The next day this Mint Chocolate Protein Smoothie was born. If you love mint chocolate chip ice cream (like me!), this smoothie is right up your alley! Fresh mint is key here. I’ve tried this with peppermint extract and it not nearly the same (that version tasted very artificial).

Mint Chocolate Protein Smoothie Recipe l www.littlechefbigappetite.com

A handful of spinach lends this drink its bright green color, but I promise you won’t be able to taste it at all! The mint are chocolate are the flavors that really shine through.

Try this smoothie for breakfast or even dessert! If you don’t have any chocolate protein powder on hand, I think 1/2 cup greek yogurt and some cocoa powder would be a good substitute. You may need to add a bit of stevia for extra sweetness.

Enjoy!

 

Mint Chocolate Protein Smoothie Recipe
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup Almond Breeze Almondmilk Coconutmilk
  • 1 scoop Chocolate Protein Powder
  • 1 handful fresh spinach (about ⅓ cup)
  • ½ frozen banana
  • 3-4 fresh mint leaves, to taste
  • ½ Tablespoon almond butter
  • 2 ice cubes
  • cocoa powder (optional)
Instructions
  1. Place all ingredients in a blender and blend on high until smooth. Garnish with fresh mint leaves and cocoa powder.
 

Breakfast Smoothies Vegan

Chia Seed and Turmeric Smoothie

Turmeric is going to be the hot new health trend this year — I promise you. This powerful spice detoxes your liver, has the ability to kill cancer cells in the body, and protects your brain from Alzheimer’s disease. Betchya didn’t know all of that, did you?

Chia Seed and Turmeric Smoothie Recipe

Turmeric is most commonly used in curry and other ethnic dishes, so it might be a bit surprising for some of you to see it used in a smoothie. When Williams-Sonoma reached out to me to participate in their “Not Your Typical Smoothie” week, I knew turmeric would be the perfect ingredient to change things up.

Chia Seed and Turmeric Smoothie Recipe

On its own, turmeric has a fairly bitter taste, so if using it in a smoothie you really have to mask it with other yummy ingredients. The dominant flavors in this smoothie come from mango, banana, cinnamon, and ginger. The turmeric and chia seeds (healthy fats, antioxidants, and protein galore!) are hidden in there for an extra nutritional boost.

Chia Seed and Turmeric Smoothie Recipe

This smoothie is great to drink right when you wake up in the morning – especially if you are looking for something to cleanse your system. It really couldn’t get healthier than this!

 

What’s the weirdest ingredient you’ve put in a smoothie?

Chia Seed and Turmeric Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup unsweetened almond milk or coconut milk
  • 3 large ice cubes
  • 1 frozen banana
  • ½ cup frozen mango
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon turmeric
  • 1 teaspoon chia seeds
  • Stevia (optional)
  • Unsweetened coconut flakes (optional)
Instructions
  1. Place the almond milk, ice cubes, banana, mango, turmeric, cinnamon, and ginger in a blender and blend until almost smooth, about 30 seconds. Add the chia seeds and blend for an additional 15 seconds until smooth. Taste the smoothie and add stevia and coconut flakes as desired.
 

This post was inspired by Williams-Sonoma, but the recipe and all opinions are my own. Thank you for your support.

Breakfast Gluten-Free

Sun-Dried Tomato and Basil Frittata

Hi guys! Happy Friday! This week fleeeewww by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.

I thew together this incredibly delicious breakfast frittata last weekend with ingredients we just had in our fridge. It was the perfect morning fuel to get us ready for our Saturday workout. This frittata is PACKED with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, it’s the ideal balanced breakfast.

Sun-Dried Tomato and Basil Frittata Recipe

I love frittatas because they look impressive, but they are honestly SO easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge; almost anything tastes good: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!

Sun-Dried Tomato and Basil Frittata Recipe

As soon as I took one bite of this frittata, I said to Travis that the flavor combination tasted just like a pizza. Yeah, it was that good. Try this recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!

 

Sun-Dried Tomato and Basil Frittata
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 3 whole eggs + 2 egg whites
  • 3 Tablespoons milk (I used 1%, but any kind will do)
  • 1 Tablespoon extra-virgin olive oil
  • ⅛ cup onion, chopped
  • ¼ cup sun-dried tomatoes*, chopped
  • ¼ cup roasted red peppers, chopped
  • 3-4 oz. fresh mozzarella, sliced thin
  • 2 Tablespoons fresh basil, torn
  • Salt and pepper
Instructions
  1. Turn the oven on to BROIL. In a large bowl whisk together the eggs, egg whites and milk. Season with ⅛ teaspoon each of salt and pepper.
  2. Heat an ovenproof skillet over medium-low heat. Add the olive oil to the pan and once hot, add the onion, sun-dried tomato, and roasted red peppers. Saute for about 3 minutes. Pour in the egg mixture and allow to cook for about 30 seconds. You can slowly push the mixture around if you need to spread out the veggies. Add in the basil and place the sliced mozzarella over the eggs. Make sure to NOT cook the eggs completely - they should still look wet.
  3. Place the pan in the oven on the top rack and broil on HIGH for 2-3 minutes, until the cheese begins to brown slightly. Remove from the oven and let cool for 1 minute before serving.
Notes
*If sun-dried tomatoes are packed in oil, then rinse them of excess oil.
 

Page 1 of 3123