Category Archives: Breakfast

Breakfast Potatoes

potatoes1Creative fatigue is real. So, when my publication’s team was feeling it recently—we ducked out of the office for a Friday of ArtPrize, coffee, people watching, and tacos. And, like any great day should, it started with making breakfast. Lisa and Kelli came over first thing in the morning and I tried these potatoes to compliment our made-to-order scrambles and Kelli’s muffins.

Serves 4-6

  • 2 lbs potatoes, chopped (I used red skin)
  • 1 yellow onion, diced
  • 2 Tbsp oil
  • 2 Tbsp fresh rosemary, minced
  • 1 tsp paprika
  • ½ tsp dried thyme
  • salt and pepper to taste

Preheat the oven to 400. Mix everything together in a greased 9×13 pan and bake for 50-60 minutes, stirring halfway.

In my world, good coffee and good tacos make any day great. Mix in good people and a delish breakfast and you can’t go wrong. Another highlight of the day, though, was when Lisa declared her intention to invade as many people’s pictures as possible. It made maneuvering the crowds much more entertaining. It’s certainly not lost on me that I get to spend most of my working hours with two of my good friends! Here’s a throwback pic of us on the beach in Vancouver since we were too busy photo-bombing other people to get one of our own today.




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Coconut Milk Quiche

1 large or 2 small sweet potatoes (for the crust)
8 eggs
1 can full-fat coconut milk
1 small onion, diced
2 handfuls spinach
heaping 1/4 cup sundried tomatoes
1/2 tsp sea salt, plus a pinch for the sweet potatoes
1/4 tsp garlic powder
1/4 tsp dried oregano


Preheat the oven to 375 degrees and grease 2 pie plates.

Slice the sweet potatoes as thin as possible (I used my food processor) and arrange them on the bottom of the pie plats for your crust.

Saute the onion and divide it between the two pans. Add the mushrooms and spinach as well.

Puree the coconut mild and tomatoes before adding the eggs and seasonings. Divide between the pie plates and bake for 30 minutes.

Adapted from Spunky Coconut.

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Breakfast Casserole

12 eggs, whisked
1/2 medium onion, diced
2 15 oz cans black beans
1 sweet potato, shredded with skin on
1 jalapeno, deseeded and chopped
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
2 cups diced fresh tomatoes
2 cups fresh spinach 


Preheat the oven to 375 F and spray a 9X13 baking dish with nonstick spray.

Drain and rinse the beans and put them in a skillet over medium heat. Warm them though and then add the onion, shredded sweet potato, garlic, jalapeño, chili powder, salt, and paprika. Keep cooking until the onions are translucent (about 5 to 7 minutes). Add tomatoes and spinach into skillet and cook for about 2 minutes or until spinach begins to wilt.

Pour the mixture into the  pan and spread evenly along the bottom. Whisk the eggs and pour them over the top.

Bake for 30 to 40 minutes. Remove from oven and allow to cool for 5 minutes.

Serves 8-10 and can easily be made the night before and then just put in the oven!

Easiest Pancakes

For one serving:

  • 1 ripe banana
  • 1 egg
  • 1 Tablespoon almond butter

Mix/mash it all together, coat your pan with your preferred oil/spray, and cook like normal. So easy and good!

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Best Pancake/Waffle Recipe, Ever.



Grain Free Waffles


(makes 6 large Belgian waffles, will make more in a smaller iron)

3 eggs
1 cup raw cashews
1/3 cup almond milk (or any non-dairy milk)
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
3 tablespoons coconut flour

  • Preheat your waffle iron.
  • Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary, although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  • Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  • If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  • Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  • Repeat until the batter has been used up.
  • Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.
  • Enjoy!

***The recipe can also be used to make pancakes. Simply add extra liquid to achieve desired consistency and cook at a lower temperature. AMAZING!  PS. Anyone else follow Danielle at Against All Grain? I’m a huge fan!

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“Irish Soda” Oatmeal Cake



“Irish Soda” Oatmeal Cake

  • 1/2 cup oats (Gluten Free)
  • sweetener, such as 1 and 1/2T agave or 1 pack stevia (I use maple syrup)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk, creamer, juice, or water (I use water)
  • heaping 1/16th tsp salt
  • a bit over 1/8 tsp baking soda (This is just for the “Irish soda” flavor)
  • handful raisins (I used 1T)
  • Unless you enjoy the taste of fat-free baked goods, you can add 1-2T vegan butter (I use almond butter!). If you use oil, scale liquid back to 3T.

Preheat oven to 385 degrees. Combine dry ingredients, then add wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin. Or you can use two 1/2-cup ramekins for baby oatmeal cakes.

Cook for 20 minutes, or until firm. Finally, set your oven to “high broil” for 3 more minutes, or until desired crispy-ness is reached (or simply just bake longer, but broiling gives it a nice crust).

I usually quadruple the recipe and bake it in a 9×9.  I’ve made it three times in the last week….I’m kinda obsessed. 🙂 It’s delicious hot right out of the oven…or straight out of the fridge.

(Find more variations HERE…we also love the baked pumpkin!)


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Banana Nut Pancakes

1 banana (large mashed)
1 3/4 cup soymilk (or other milk…I used almond)
1/2 cup vegetable oil
1 Tablespoon honey or agave nectar
2 cups gluten free flour
4 tsps baking powder
1/4 tsp salt
1/2 cup chopped almonds

mix all the ingredients together for a smoothish mix. heat griddle or other pan on medium high. add pancake batter when you see the bubbles flip and cook til cooked through and golden brown.

the orignial recipe from was for banana nut waffles. i made these delights for a camping trip and tried one on my waffle iron before we left…I’m really glad that i did. The batter didn’t clump together at all and made a mess of the waffle iron. As a pancake however, they were perfect.

In my head these pancakes will forever be called Birthday Banana Nut Pancakes. I made them for a camping trip with friends to celebrate my 30th birthday. The camping trip didn’t go quite as plannned–meaning we were asked not to spend a second night in the campground and be out first thing in the morning(thats a whole separate story). However, we rallied–a minor change of plans but the weekend was a success. instead of enjoying these pancakes in the great outdoors they were enjoyed in my friends parents kitchen. We huddled around the table laughing enjoying the food and fellowship. I will definitly make these again, and each time will think fondly about the first time I enjoyed these.

these are gluten and dairy free and vegan.