3 Simple & Nutritious Breakfasts Made Special

Kayla Howard Real Food 7 Comments

3 Simple & Nutritious Breakfasts Made Special
by Kayla Howard

#1 Oatmeal
Growing up, I would not eat oatmeal.   Even today, I will not eat traditionally rolled oats. YUCK! I know most people like them, but there is something about the squishy, lumpy texture that I do not like.  I am so thankful that I discovered Scottish, or steal cut oats. Now those are YUM!

Since I’m still a child when it comes to a lot of food, you can imagine that we don’t eat just plain oatmeal around here. Actually, my husband does, but the rest of us do not. We like it to be special. I really think this is a big key to getting children to like oatmeal. 
To make awesome oatmeal more palatable for the picky eater, we use a little sweetener. Our favorite is Maple Sugar. Other healthy suggestions would be honey, Rapadura (unrefined cane sugar), coconut sugar or maple syrup.

We also add fruit to our oats. Personally, we think huckleberries are the best! In addition to that we like strawberries when all the huckleberries are gone. Frozen fruits works well because you can keep it long term. Other yummy ideas would be: Blueberries, Peaches, dried cherries, cranberries or raisins. 

If you like nuts, add a handful of your favorites. Seeds like hemp, chia or flax are also healthy and tasty.

Top it all off with a little butter or coconut oil for more satiation and you have a delicious breakfast!

#2 Scrambled Eggs

In my opinion, you can’t go wrong with eggs…Especially if you have your own chickens or access to fresh eggs.  We eat an exceptional amount of eggs in our house simply because we do have chickens, and that’s the easiest, cheapest breakfast for us.
My family gets tired of regular old scrambled eggs, as you may have yourself. Here are some tips for sprucing them up a bit!
  • Use coconut oil and season salt. I know what you are thinking, “Gross! Coconut flavored eggs!” Truly, it is good.
  • Add leftover meat to the eggs. We’ve been known to use steak, taco meat, and ham. We also frequently dice bacon, cook it then add the eggs at the end.
  • Add fresh or leftover vegetables to the eggs. Leftover steamed broccoli or roasted asparagus is especially good. Red and yellow peppers are super tasty as well.
  • Sprinkle the eggs with shredded cheddar cheese.
#3 Frozen Quick-breads & Boiled Eggs

Quick-breads like muffins, coffee cakes and banana breads hold very well in the freezer. I personally like to make a double batch of something because it’s not that much harder while everything is out and dirtied. Then I will freeze the extra for a quicker morning sometime in the future.

Most of you are familiar with making muffins. We love muffins. I try not to make muffins too often because they are really just mini cakes. However, there are a couple things I do to make muffins more healthy.
  • Use coconut sugar in place of regular sugar.
  • Use butter or coconut oil in place of canola or vegetable oil.
Coconut flour is another fun experiment. I really like the quick-breads I make with coconut flour, but everyone else in the house is so-so about them. For that reason I will make a loaf of Maple Bread (recipe below), then slice it and freeze it. I can pull out once slice at a time and toast it in the toaster.

To round out a breakfast with quick-breads, I add boiled eggs for protein and to keep the hunger away longer or scrambled eggs.

For a super fast breakfast, boil a number of eggs early in the week and freeze your quick-breads. Then breakfast can be quick and mess free for several weekdays.
Maple Quick-Bread
Ingredients
½ cup  butter, melted (or coconut oil)
½ cup goat milk (or cow, coconut, almond–your choice)
12 eggs
1 cup rapadura sugar (or coconut sugar)
1 teaspoon salt
1 teaspoon maple flavoring
1 cup sifted Coconut Flour
1 teaspoon baking powder
 Method
Blend together butter,milk, eggs, sugar, salt and maple flavoring. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into two greased bread pans. Bake at 175C (350F) for 35-40 minutes or until knife inserted into center comes out clean. Cool for a few minutes, the remove from the pan to cool down completely.
kayla profile Whats the big deal with off days?
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home.  She is a  Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp.  If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions!  Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com 

Comments 7

  1. really, Kayla?   12 eggs in this recipe?!?  If I wanted to substitute real freshly ground wheat flour in this recipe would I use the same amount as the coconut flour?  Also, I just last night/this morning made "Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal for my husband and his brother.  They LOVED it and I liked it a lot…..not crunchy or chewy anymore, though, after cooking in the crockpot all night so not sure if you would like it or not.  The recipe came from The Yummy Life.  I did not use the brown sugar in it because my b-i-l is a diabetic.  The last time I tried to make steel cut oats in the crockpot was a disaster so I was really skeptical, but turns out if you follow a recipe you should be ok!  Who would have "thunk" it?!  🙂

    1. Yep! 12 is not a mis-print! When you use coconut flour, that is how it goes. You could not really substitute this with wheat flour.

      Slow cooker oats a WONDERFUL!!!!

  2. Thanks, Kayla.  I have some coconut flour from when I was trying to cook gluten free for my daughter, so I'll try this!!!

  3. I love steel-cut oats too, and I do it "Nourishing Traditions" style by soaking the oats in twice as much water plus a little yogurt overnight – that softens it so much that you really just have to warm it up quickly in the morning, no long cooking.

  4. Kayla, I too had some coconut flour on hand but I've never heard of coconut sugar. I was so intrigued, I made a trip to the store, bought some and made the Maple Quick Bread this afternoon. Fabulous!! My husband loved it and he doesn't much like the coconut four recipes I've made in the past. Do you know if this bread freezes well?

    After reading about coconut sugar and it's benefits, I'll be making the switch. Thanks for the great suggestion.

  5. Thanks Kayla for the post I’ve been looking for ways to eat healthy on a budget. I don’t know if that’s even realistic these days. Do you have any tips?

  6. Pingback: Maple Quick Bread

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.