by Janice Dietrich
Since I started to eat a much cleaner diet, I have loved getting to experiment with all the different types of ingredients and meals. My favorite healthy swap that I’ve found? Definitely cauliflower rice instead of white or brown rice! I love mixing it with a stir fry or topping it with a seafood and sauteed veggie like zucchini and yellow squash. But, that’s a topic for another day.
Today I want to talk about the meal that I’ve had the most trouble with while eating healthy: breakfast. I grew up choosing breakfasts that were loaded with sugars first thing in the morning, but I don’t feel good if I choose to start my day like that anymore. So I wanted to find food that I liked to eat before work, that kept me full until lunch, and that made me feel good. It’s been a learning process – and still is – as I love finding new ideas and hate eating the same thing all the time. But I wanted to share some of my favorite options with you!
Throughout the week I usually stick to breakfast bowls or smoothies. Both super simple and can be prepped ahead of time if I need to. For my smoothies I use almond or coconut milk, frozen strawberries or mixed berries, organic almond butter, flax or chia seeds, shredded coconut, and spinach. I love the fact that I can add an absurd amount of spinach to my smoothie and it doesn’t affect the taste at all. If I know my lunch and dinner is going to be lower carb than normal, I’ll throw in some banana as well. I have never been a smoothie person, but this combination has quickly become a favorite of mine.
If I’m not having my smoothie, then you’ll catch me with my trusty breakfast bowl. My secret ingredient? Roasted sweet potato. While russet or red potatoes are a more common ingredient in most breakfast bowls, they don’t offer as much nutritional value. Plus, I think sweet potatoes – when cut into bite-sized pieces and roasted in coconut oil – add so much more flavor. Toss those with some sauteed spinach, peppers, onions, zucchini, turkey sausage, and seasonings and top with pasture-raised eggs and I’m off to a great start for the day. Bonus points if I have an avocado on hand to add as well.
On the weekends I like to take my mornings much, much slower and start the day a little different. I now know to make a better choice while still taking the time to enjoy some kind of pastry and, of course, my much beloved french press coffee. My mom makes the best homemade breads and I have been obsessed with her zucchini bread ever since I was little. The problem? I have extreme inflammatory reactions if I eat it that leave me in so much pain.
I’ve been committed to making a zucchini bread out of ingredients that work with my body and I have finally perfected the recipe. And y’all – they are good. Like, “have to restrict my husband from eating the whole batch” good. They are the perfect breakfast for my slow and relaxing Saturday, and hopefully they are for you too!
- 2 eggs
- 1/2 cup mashed banana
- 1/4 cup melted coconut oil
- 1/2 teaspoon vanilla
- 1.5 – 2 cups shredded zucchini
- 1/2 cup gluten-free oats
- 1/2 cup coconut flour
- 1/3 cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Dash of sea salt
- 1 tablespoon almond or coconut milk (if needed)
- Preheat oven to 350 degrees F.
- Mix eggs, banana, oil, and vanilla together.
- Add all remaining ingredients except milk and mix well.
- Add in additional 1 tablespoon of milk if mixture needs a little more moisture to fully incorporate flours.
- Divide mixture between about 8 greased and floured (I use almond flour) muffin cups. Bake for 30 minutes or until a toothpick comes out clean.
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