Zucchini and Carrot Breakfast Cookies

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Nothing makes me happier than cookies for breakfast.  No, wait, that’s not true – cookies for breakfast with hidden veggies?  Even better!  These cookies are super great for you, and you won’t believe the fact that there are veggies in there, but I assure you there are!  These guys are loaded with zucchini and carrots, which gives them tons of health benefits!

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All that in a delicious cookie!  But guess what, that’s not all!  Every single ingredient in these is good for you!  With ingredients such as quinoa, oats, almond butter, bananas, raw honey, and cinnamon, you’re not only getting a mouth full of deliciousness with each bite, you’re also getting a mouthful of health!  Oh, and as always, they’re gluten free!

ZUCCHINI AND CARROT BREAKFAST COOKIES

Ingredients (makes 14 – 18 cookies depending on how large you make them – I ended up with 16 large cookies)

  • 3/4 cup almond butter
  • 1/3 cup raw honey
  • 1 large banana
  • 1 egg white
  • 1 whole egg
  • 1 1/2 tsp. alcohol free vanilla extract
  • 3/4 cups gluten free rolled oats
  • 3/4 cups quinoa flakes
  • 1 1/2 tsp. aluminum free baking powder
  • 1 1/2 tsp. cinnamon
  • heaping 1/4 tsp. nutmeg
  • 1/4 tsp. sea salt
  • 1 cup shredded zucchini, squeezed of moisture in a dish towel
  • 1 cup shredded carrots, squeezed of moisture in a dish towel
  • 3 Tbsp. chia seeds

Directions:

1.) Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper (you may only need one baking sheet – I needed two).

2.) In a large bowl, combine the almond butter, raw honey, banana, egg white and egg, and vanilla.  Stir and mash using a fork until well combined.

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3.) Add in the oats, quinoa flakes, baking powder, cinnamon, nutmeg, and sea salt.  Stir until well combined.

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4.) Fold in the zucchini, carrots, and chia seeds.

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5.) Spoon the dough onto the prepared baking sheets.

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6.) Bake in the oven for 15 – 19 minutes at 350 degrees.

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7.) Take out of the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a plate or wire rack to let cool completely, then serve.

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Look at those!  Can you believe they make a great breakfast?!?

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So yummy!!!  Enjoy! 🙂

 

Apple Cinnamon Raisin Breakfast Quinoa

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Guys!  I recently realized that I haven’t made anything containing quinoa in it in quite a while!  How could I have neglected this power packed superfood???  I mean, seriously, this stuff is so good for you…it’s gluten free…it’s packed with nutrition…and it lends itself in so many ways to both savory and sweet dishes!

 

 

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Don’t worry (I know you were, don’t deny it!), I remedied the situation quickly with breakfast this morning by making this super easy and super nutritious, tasty apple cinnamon raisin breakfast quinoa!  Er-mer-gerd, this stuff is amazing.  It felt like it was just pure apple cinnamony goodness melting in my mouth!  Seriously, so yummy!

Because of the add-ins, this makes for a great complete breakfast with plenty of protein, healthy fats, carbs, and of course, NUTRITION!!!  I also love this breakfast, because it kept me feeling satisfied right up until lunchtime, which is sometimes a feat in my case just because I love food so much!  Plus, the cinnamon gave me a little pep in my step to start my day!  I love this stuff!  It also makes a great substitute for oatmeal, so if you have sensitivities to oats, then this stuff is perfect for you.  However, even if you don’t have a sensitivity to oats, you will LOVE this stuff!

APPLE CINNAMON RAISIN BREAKFAST QUINOA

Ingredients (1 serving)

  • 1 apple, cored and peeled (I used honey crisp, but you can use any kind)
  • 1/4 dry quinoa
  • 3/4 cup water
  • 1/4-1/2 tsp. cinnamon
  • 1 Tbsp. chopped walnuts
  • 2 Tbsp. raisins
  • 1-2 tsp. raw honey

Directions

1.) Place the prepared apple, quinoa, and water in a sauce pan and bring to a boil.  Reduce the heat to low and let simmer for about 20 minutes, until the quinoa has absorbed the water, and the apples are tender.

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2.) Remove from heat, and add the cinnamon, raisins, and walnuts to the pan.

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3.) Stir to combine, and transfer to a bowl.  Drizzle with the honey and serve.

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Dig in!  You know you want to!  Enjoy! 🙂

Healthy Veggie and Egg Stir Fry

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This stuff makes the BEST breakfast ever!!!  It is so yummy and has an enormous amount of vitamins and minerals.  Of course, as I’ve mentioned (or gone on and on about) before, the eggs in this are fantastic for you.

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Not only do the eggs in this provide all these great things, but it also gives this dish a great punch of protein to keep you satisfied right up until lunchtime!  The veggies in this provide even more nutrition!

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Whoa, baby!  I don’t even think it’s possible to cram in any more nutrition!  See why this would make such a great start to your day?  This is my go to breakfast right now!  Also, it’s really easy to make, and that’s always a HUGE plus!

HEALTHY VEGGIE AND EGG STIR FRY

Ingredients: makes 2 servings

  • 1 cup chopped carrots
  • 1 cup shredded turnip
  • 1 cup chopped red onion
  • 2-3 cups chopped arugula
  • 1 Tbsp. olive oil or coconut oil
  • 2 eggs
  • 2 egg whites
  • 1/4 tsp. garlic granules
  • sea salt, to taste
  • Plain greek yogurt, for topping (optional)

Directions

1.) Prepare all of your veggies.

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2.) Heat the oil in a large frying pan over medium/high heat.  Add the onion and carrots, and cook for about 8 minutes, stirring often.

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3.) While the carrots and onion are cooking, place the eggs and egg whites in a small bowl, and whisk till frothy.  Set aside.

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4.) Add the shredded turnip to the frying pan, and cook for an additional 2-3 minutes.

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5.) Add the arugula, whisked eggs, garlic granules, and sea salt.  Stir to combine.  Cook until the arugula is wilted, and the egg is cooked.

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6.) Transfer to plates, and top with a dollop of plain greek yogurt, if desired, to serve.

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YUM!  Enjoy! 🙂