Two of my favorite things are running and brunch, so when I found out there was a run in Seattle that combined the two, of course I HAD to run it. The run took place last weekend, and my sister and I put the RUN in bRUNch! Continue reading We Put the RUN in Brunch!
As you may know, breakfast is my favorite meal of the day. I love breakfast food! Breakfast on Christmas morning is particularly special. The tradition in our family is to open stockings with coffee or hot chocolate, then eat breakfast together. Because I always look forward to Christmas breakfast (or brunch), I love to create special recipes for that day.
The two recipes I am sharing with you today would be PERFECT for Christmas. They are both delicious and gluten free. I love to enjoy these year around, and they will for sure be making an appearance at Christmas this year.
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash sea salt
1 Tbsp. coconut oil, melted
1 cup water
1 tsp. vanilla extract
Nonstick cooking spray
1 cup mixed berries (can sub any fruit here)
1 Tbsp. pure maple syrup (can substitute honey)
1. Preheat waffle iron.
2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
3. Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
4. Pour ¼ of batter into waffle iron, lightly coated with spray; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.
5. Serve waffles topped with fruit and maple syrup.
10 large egg whites (1¼ cups)
6 large eggs
¾ cup almond milk (can use dairy milk if desired)
Sea salt and ground black pepper (to taste)
½ tsp. ground nutmeg
1 Tbsp. olive oil
1 medium onion, chopped
2 cups chopped & de-stemmed kale
Nonstick cooking spray
1 cup cherry tomatoes, cut in half
1. Preheat oven to 350° F.
2. Combine egg whites, eggs, milk, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.
3. Heat oil in a large skillet over medium heat.
4. Add onion and kale; cook for 4 to 5 minutes, or until tender.
5. Lightly coat sides of pie pan with spray. Add onion and kale along with remaining oil to bottom of pie pan.
6. Add tomatoes and egg mixture pie pan.
7. Place pie pan in oven. Bake for 20 to 25 minutes or until puffy and set.
Tip: You can use spinach or other favorite greens instead of the kale. You can also mix the greens (i.e.: kale & spinach) for a total of 2 cups.
Tell me: what are your Christmas morning traditions?