Breakfast for breakfast, or breakfast for dinner? Who doesn’t love both?! 😉 These two recipes have been winners in our family for both breakfast and dinner! Both are 21 Day Fix approved recipes, from the Fixate cookbook, which I changed up a bit!! The great thing about both is that you can switch up and/or add your own extras to make it your way.
3/4 cups oats
3/4 cups whole wheat flour
3 tsp. baking powder
1 dash sea salt
1.5 cups unsweetened almond milk
1 large egg
1 Tbsp. pure maple syrup (or raw honey)
5 Tbsp. organic apple sauce (or butter, melted)
1 tsp. pure vanilla extract
1-1.5 cups of fruit (optional; we used blueberries)
Combine oats, flour, baking powder, and salt in a small bowl; mix well. Set aside. Combine almond milk, egg, maple syrup, apple sauce, and extract into a medium bowl; whisk to blend. Add dry mixture to wet mixture; whisk to blend until there are no lumps. Now is the time to add your fruit (if you’re using any); gently stir in. Heat large non-stick skillet over medium heat. Pour 1/4 cup batter onto skillet; cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds. Continue with remaining batter.
This recipe makes 14 pancakes; with 2 pancakes = 1 serving. 2 pancakes counts as 1 yellow (carb), and maybe .25-.5 purple (fruit). Leftover pancakes can be reheated in the toaster.
EGG CUP INGREDIENTS
10 egg whites + 2 large eggs (or 12 large eggs)
sea salt and ground pepper (to taste; optional)
1+ cups of any vegetable, chopped or diced (we used 1 cup bell pepper, 1 cup yellow onion, and 1 cup spinach)
1 lb. meat; cooked (ground Italian sausage, ground chicken sausage, or low-sodium ham)
3/4 cups shredded cheese (we use cheddar)
Fresh or fridge salsa (optional)
EGG CUP DIRECTIONS
Heat oven to 375° F. Line muffin-tin(s) with cupcake liners (or non-stick spray). Place eggs in a large bowl; whisk to blend. Season with salt and pepper (if desired). Add veggies, meat (if desired)2, and cheese (if desired); mix well. Evenly pour mixture into muffin cup liners. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean. Top each egg cup with a dab of salsa (optional).
This recipes makes 12 – 18 eggs cups, depending on how many veggies you add, and if you add meat or not. 2-3 egg cups = 1 serving. 2-3 egg cups count as 1 red (protein), 0-.5 green (veggie), and 0-.5 blue (healthy fats).