All posts tagged: breakfast

Hawkcakes with Blueberry Syrup

Okay, this one is for all the Seahawks fans out there—a.k.a. 12s—on the first “Blue Friday” of the official season. Although I am confident that even if you aren’t a fan, you will enjoy these pancakes all the same. Sunday’s kickoff is at 10am, so there was really just one way to go with the game day “snacks”: brunch! Adding spinach to the pancake batter makes these delicious Hawkcakes both green, and healthy. And I promise you, you will not taste it even a little. Have a great weekend, everyone–go Hawks! M Hawkcakes with Blueberry Syrup 3 to 4 Servings | Grain-Free, Gluten-Free, Dairy Free Ready in: 40 min First, make the Blueberry Syrup—find the recipe here. And then the Hawkcakes… Ingredients: 2 bananas 4 eggs 2 teaspoons oil (I used sunflower) 1/2 teaspoon salt 2 teaspoons vanilla 1/2 cup tapioca flour/starch 1 cup of spinach Optional: extra blueberries and chopped kiwi fruit. Directions: In a blender, process all ingredients until smooth. Coat a griddle or large skillet with cooking spray. On medium-high heat, spoon …

Blueberry Syrup

Remember when you used to go to Denny’s as a kid and you’d always have at least three different flavors of syrup to choose from? I’d forgotten how delicious those were until I whipped up some blueberry syrup for my Seahawks-inspired panckakes–i.e. “Hawkcakes.” (That’s right—Seattle girl, here!) YUM, this stuff is SO delicious. Just another example of the joy the Seahawks have brought into my life in the past couple years. ūüėČ Enjoy! M Blueberry Syrup Condiment | Vegan, Gluten-Free Ready in: 30 min Yields: About 2 cups of syrup Ingredients: 1-1/2 cup blueberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in lemon juice and brown sugar. Stir until sugar is melted, about one minute. Add blueberries, stirring occasionally until they get a little softer, 3 to 5 minutes. Once the blueberries are soft, use a fork to gently smash them to allow juices to flow out. Reduce to low heat and simmer, stirring occasionally, …

Grain-Free Biscuits

I’ve been gluten-free for a few years now, and while I’m very comfortable coming up with lunches and dinners that work, I’ve always said I leave gluten-free baking to the experts. Well, I’m no expert, but I think I may actually be getting the hang of this. I’m really happy with how this biscuits came out—they’ll be a great treat for weekend breakfasts. And maybe Fridays? Smother¬†these little guys straight out of the oven with butter and your favorite jam. Hope you like ’em! M Grain-Free Biscuits¬† Prep time: 20 min | Cook time: 11 min | Ready in: about an hour Yields: 12 1-1/2-inch biscuits Ingredients: 1-1/2 cup coconut flour + more for dusting 1/2 cup tapioca flour 2 tablespoons baking powder 1 teaspoon salt 5 tablespoons cold, unsalted butter 1 cup hemp milk (or whatever type you like) Preheat oven to 425. Sift flours, baking powder, and salt into a large mixing bowl. (I actually just did this in a food processor by pulsing a few times.) Cut butter into pats and add …

Plum Spread and Syrup

This recipe is a two-for-one deal—you’ll get a delicious plum spread that you can use to top baked goods or stir into yogurt, as well as a syrup that’s great stirred into drinks—both mocktails AND cocktails! It’s crazy easy to make, and how about that color, huh? Gorgeous. Hope you find lots of fun ways to use this! M Plum Spread and Syrup Vegan, Gluten-Free Yeilds: approximately¬†1/3 cup plum spread and 1/3 cup plum syrup Ready in: 30 min (+ 30 minutes to cool in refrigerator) Ingredients: 1 large plum 2 tablespoons + 2 teaspoons sugar Directions: Cut plum into quarters, removing the pit. In a small saucepan on high heat, add 2 tablespoons sugar, plum slices, and 1/2 cup of water. Stir and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until plum is very soft. Use a strainer to separate the resulting syrup from the plum pulp. (Press plum pulp into strainer until all syrup has poured out.) Stir 2 teaspoons of sugar with the plum pulp (or, …

Breakfast Quesadilla

There are two foods I can never get enough of: coffee and Mexican food. So, it was only natural that I would eventually come up with a Mexican dish I could justify eating with my morning latte. This breakfast quesadilla¬†calls for crispy potato “tortillas” with a scrambled egg center that has delicious Mexican flavors folded up inside. It’s hearty, healthy, and has a bit of a kick. You’ll love it. Hope everyone enjoys their weekend! M Breakfast Quesadilla Single Serving | Grain-Free, Gluten-Free, Dairy-Free, Vegetarian Prep time: ¬†| Cook and serve time:¬† Ingredients: Cooking spray 2 eggs 1/2 bell pepper 1 small red potato 1 small wedge of red onion 1 teaspoon diced jalapeno 1/4 cup cashew cream 2 tablespoons chopped cilantro Prep: Make cashew cream. Stir cashew cream with diced jalapeno. Use a mandolin to cut very thin potato slices. Cut bell pepper into slices. Chop cilantro. Cook and serve: In a small bowl, use a fork to beat eggs. Set aside. In a large skillet on medium-high heat coated with cooking spray, arrange …