Savory breakfast Egg "Crepe"

While I don't discriminate against any one meal, breakfast is actually my least favorite. I think it's because I make my breakfast to go and eat at my desk at work.

It kind of takes the joy out of a meal that's best eaten in pajamas.

Yogurt and oatmeal are easy go-to's, but I've been trying to evenly distribute my carb intake lately so I turned to eggs.

I'm not a huge fan of eggs and I like them less and less as I get older. Trying to get creative with them has NOT been easy. However, my latest concoction  has me actually looking forward to breakfast.

One whole egg
One egg white
Salt and pepper to taste
Cheese of choice (I like feta)
Favorite egg toppings. Ex; Onions, peppers, salsa, beans, ham etc.

Use a large frying pan, one you'd typically use for larger meals. Get the pan hot before adding the eggs. I turn my range on high for 2 minutes to get the pan hot, then knock the temp down before I pour in the eggs.

In a bowl, scramble the eggs and seasonings.  Spray with a non-stick spray, pour eggs into pan and evenly coat the entire surface with the scrambled eggs.

Let the edges get solid before attempting to flip what will now look like a large egg crepe.
Take your time! Once flipped, turn down the heat to low and add your favorite mix-ins.

I chose feta cheese, some lettuce and a few sliced Greek olives, then rolled it up. You can roll it or fold it, whichever you prefer.
I topped this off with a slice of toast (Gluten Free) and some coconut oil. 
It makes waking up before the sun almost worth it :)

Breakfast with a Smile - Gluten Free Granola

I love the crunch!

5 days a week I eat breakfast at my desk.  I generally make it ahead of time
and bring it in bulk. I switch it up week to week but I could probably eat yogurt. fruit and granola every day, every week, indefinetly.

Greek yogurt is a great breakfast pick for me.  I like 2% Fage the best. The fat keeps me full and satiated without being as heavy as the Whole.  I can't stand the taste of the 0% and don't feel satisfied afterwards. There is no point in eating it if I'm going to be hungry again in an hour.

I like to top my yogurt with fresh berries, some agave and granola. I love the crunch!
Homemade granola is my go-to when I want something crunchy and slightly sweet.

Store bought granola is usually high in sugar and fat. Which is why my taste buds love it and my waist line hates it!

I decided to experiment and make my own granola so I knew what was going into it. 
Plus it's so easy and cheap to make in bulk that I feel guilty not making it.

Gluten Free Homemade Granola

• 1C GF Oats
• 1/2C Coconut Oil, melted
• 1/4C sweetener of choice. I like creamed honey.
• 1 Tbs cinnamon
• 1 Tbs nutmeg
• 1/4C unsweetened shredded coconut
• 1/4C chia seeds
• 2Tbs pumpkin seeds
• 2 – 3Tbs slivered almonds
• 2 Tbs crushed walnuts
• *Chopped dried apricots – I chopped up about 6

Toss the oats w/cinnamon and nutmeg so they’re coated

Add the sweetener and oil together, mix fully then pour over oats

Add nuts/seeds/fruit and mix well

Place in oven on low heat, about 200 degrees

Occasionally toss mixture so it evenly browns.

I take it out after 45 mins or so but it depends on how light or dark you like your granola.

It’s easy to burn so keep an eye on it!

*Any dried fruit works or none at all. The world is  your granola, do it your way!

Breakfast Cookies!

Cookies for Breakfast!

This was a pantry clean out experiment that worked out nicely.  They taste better than they look, I promise.

I needed to condense the contents of my overflowing pantry and decided using up some assorted nuts, oats and chia seeds was a good start.  I always have nuts on hand. Cashew, Almonds, Walnuts - I have them all.

They provide protein and healthy fat that keeps me full & happy. Who doesn't want to be happy at breakfast. Right?

• 2 mashed bananas 
• 2c gluten free oats (I Like Bob's Red Mill)
• 1/4c coconut flour
• 2 Tbs almond milk 
• 4 dates (soaked over night)
• 1/2 c walnuts
• roughly 2Tbs liquid egg whites
• chia seeds, shredded coconut flakes, dried cranberries (as many or few as you like)

Bake at 350 degrees for about 8 a 10 min or until the edges brown.

I made a little dent while they were warm for some leftover jelly that needed a home.  I was inspired  by a recipe I saw but I would only recommend that if you're eating them right away, otherwise they got a little soggy. Enjoy!