Clean Comfort Eats – Breakfast Recipes

Clean Comfort Eats – Breakfast Recipes

I’ve been really into mixing the breakfast beat up as of late.  Waking up with an appetite has led me to follow my cravings and food whims.

The best part of morning mixes?

How fast they all are.  In a matter of ten minutes you have a masterpiece whipped up (and often while you’re multitasking other things to start your day).  Here’s what I’ve been consuming on a daily basis this week (stay tuned for lunch/dinner editions coming up  – all quick, hearty, healthy, and perfect day-later leftovers!).

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Gluten-Free Pan-Crepes (feeds 2 handsomely, stack ready in 15 minutes)

I modified this recipe from a basic go-to theory my mom let me in on when it comes to making pancakes from scratch with three ingredients (I hate recipes that needlessly complicate things that should be simple).

What You’ll Need:

  • 2 cups all purpose gluten-free flour (regular all purpose unbleached flour will yield a chewier, thicker version. I also love using kamut flour as another, heavier, gluten-free alternative)
  • 2 cups unsweetened, unflavoured almond milk
  • 1 large organic, free range egg
  • 1 teaspoon gluten-free baking powder (optional)
  • Splash of pure madagascar vanilla extract (optional)
  • Coconut oil (for cooking)

Combine everything in a bowl and whisk away until all the clumps have been worked out.  Preheat non-stick pan to medium and add a dollop of coconut oil to grease lightly.  Pour mixture in sand dollar sizes onto the hot surface and wait approx 2 minutes (or until the underside is solid enough to flip).  This mixture doesn’t necessarily create air bubbles along the sides of the pancake as it cooks, so flip when you know it won’t fall apart.  Cook until golden (repeat with rest of mixture), add seasonal fruit of choice (blood oranges and grapefruit have been my latest obsession), and douse in pure Canadian maple syrup (yum!).  Enjoy!

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Gluten-Free Vanilla Cinnamon French Toast (makes 6 toasts, ready in 10 minutes)

The key to this recipe is the right gluten-free white bread.  We’re addicted to Udi’s in our household (their cinnamon raisin bread is awesome too), but you can also use a classic flour loaf for the same effect.  Impossibly quick, and the aroma of this recipe will wake everyone in your household up on the right side of the bed (you’ll also already have most of what you need from the pancake recipe – makes for a great pantry/wallet-friendly day after switchup)!

What You’ll Need:

  • 6 pieces of white gluten-free bread (try and avoid the crumbly loaves out there for this recipe)
  • 2 large organic, free-range eggs
  • Splash of unsweetened, unflavoured almond milk
  • Splash of madagascar pure vanilla extract
  • Few shakes of organic ground cinnamon
  • Coconut oil (for cooking)

Preheat pan to medium heat and melt a small dollop of coconut oil, spreading it around to grease the surface.  Whisk eggs, almond milk, vanilla extract, and cinnamon in a low, shallow bowl, and dip bread in mixture (being sure to cover both sides generously with your fresh egg mixture).  Place in non-stick frying pan two at a time (or depending on space), cook till golden on each side, repeat with the rest of your bread, and enjoy!  Bananas and pure maple syrup are always classics with the hearty amaretto taste of these beauties.

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Poached Eggs & Bacon Mashup

This is less of a recipe, and more of a morning inspiration.  I love creating plates based on what I have in the fridge.  Always equipped with a few sugar-free, juice-sweetened jam options hanging around, bread (either white or cinnamon raisin), cheeses, eggs, seasonal fruit, and sometimes even bacon or ham – you can create some lovely diversity using the same ingredients morning after morning.

For the perfect poached egg (because sometimes scrambled, fried, and hard boiled just don’t cut it):

  • Bring a small pot of water to a boil
  • Add in a splash of white wine vinegar alongside a half teaspoon of sea salt to the water (the vinegar helps keep the egg together)
  • Crack an egg into a shallow cup or ramekin 
  • Once your pot of water (now with white wine vinegar and salt added) has come to a boil, turn heat off and start stirring the water in a clockwise direction until you’ve created a whirlpool
  • Gently add your egg into the centre of the whirlpool (bringing it down as low as you can), cover pot, and leave for 3 minutes for the perfectly runny-but-cooked poached egg
  • Scoop out egg with a spoon, drain water from it, and serve/enjoy immediately with a sprinkle of salt & pepper!
  • To make more eggs after, re-boil water and repeat

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The Most Delicious, Gluten-Free, McDonald’s-Shaming Breakfast Sandwich (makes 1, but you’ll probably want 2 – takes 5-7 minutes)

Because I’d sell my soul for a Sausage McMuffin at McDonald’s, this at-home version shuts my craving for it up (sans all the unknown sketchiness that may be lingering in the fast food version).

What You’ll Need:

  • 2 slices gluten-free bread, toasted
  • 1 coconut oil fried egg (cook on medium, and leave a little bit of yolk for an even creamier taste)
  • Large dollop of Vegenaise to spread on one of the toasts
  • 2 slices of ripe tomato (with sea salt and pepper)
  • 2 strips of organic bacon (if you don’t care for organic, still go to a butcher and get it fresh cut and thick – you’ll thank me later)

Stack ingredients accordingly, and sink your teeth into something you’ve never experienced before.  Also great with breakfast sausages and avocado.

Bon Appetite!


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