Category Archives: Breakfast

Chamomile & Honey Almond Meal Muffins


I have discovered a new favorite food blog: Roost . This blog has super delicious recipes that are super healthy…all gluten free. What makes the recipes even more enticing that the yummy and whole ingredients used are the beautiful photos and stories behind the recipe. Check out this blog, you won’t be disappointed!

On Saturday morning we had a rare day without plans until dinner. We luxuriously slept in and I decided to continue the lazy morning by baking some muffins to slowly savor on an unrushed morning. These were amazing treats that smelled divine as they baked and tasted delicious.


–2 C finely almond flour
–1/2 t salt
–1/2 t baking soda
–2 T finely chopped dried chamomile flowers (you can process them through a spice/coffee grinder or chop with knife)
–2 eggs
–1/4 c melted ghee or oil (I used coconut oil)
–1/4 c honey


Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.

Makes 6 muffins.



Bacon of Hearts


At our house we don’t eat all that much bacon but every once in awhile, it is an awesome breakfast treat! We’ve tried a variety of bacons but the winner by a landslide is Trader Joe’s Applewood Smoked Bacon. On Valentine’s Day I decided to surprise my love and make him a fun breakfast… Bacon Hearts! It was a hit on many levels–tasty and romantic.


1 package of bacon


Preheat oven to 400 degrees.  Cut your bacon slices in half.  Using the 2 pieces, shape the bacon into a heart on a sheet pan.  Back for 18-25 minutes.

Enjoy! 🙂

And if you want an easy way to cook bacon not in hearts, just bake it in the oven for 400 degrees for 12-17 minutes. Super easy and much less messy!

Coconut Flour Banana Bread or Muffins



* 5 Eggs
* 2 bananas (I will use 3 next time)
* 1 scoop protein powder or 1 tsp arrowroot (optional)
* 1/4 cup coconut oil or butter (softened)
* 1/2 cup coconut flour
* 1 tsp baking soda
* 1 tsp vanilla
* Small amount of milk to thin (may not need-I didn’t)

1. Preheat oven to 400 degrees

2. Put all ingredients in medium sized bowl

3. Using strong whisk or immersion blender (I used a hand mixer), mix until smooth and well incorporated. If batter is too thick, add a little milk to thin, but don’t let it get runny at all.

4. Put into greased muffin tins- i use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.

5. Bake for 13-18 minutes until lightly browned and set in middle.


*Super light and fluffy!

Turkey Breakfast Sausage


4 lbs. of ground turkey
3 tsp. sea salt
2 tbsp. water
2 pinches of thyme
2 pinches of black pepper

Lay out the 4 lbs. of ground turkey on foil on cookie sheet.

Then add the water, salt, and spices. The important thing is to kneed everything into the meat and then make it into a perfect log.

Next wrap the foil around the log and poke holes throughout it.

Bake it at 300 degrees for about 2 hours and check the temperature–should be 165 degrees.

Cut them up into patties and freeze them for a great breakfast treat.


Spiced Pumpkin Butter



4 Cups of Pumpkin Puree (see directions below) or 2 15 oz canned pumpkin
1 1/4 c honey
1/2 c apple juice
2 T lemon juice
2 t ground ginger
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
chopped hazelnuts (optional)

Pumpkin Puree

2 3 1/2 lb pie pumpkins

1. Preheat oven to 375. Cut pumpkins in 5×5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin sides up, in foil lined baking pan

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days or freeze up to 6 months. Thaw in refrigerator to use.


1. In 5 quart Dutch oven (I used a regular pot, worked just fine) combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving a 1/2 in headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4 1/2 C (36 2 T servings)
Each serving: 35 cal, 0 g fat, 0 mg cholesterol, 17 mg sodium, 9g cabo, 0g fiber, 0g protein, 19% Vitamin A, 3% Vitamin C, 1% calcium, 1% iron

–Better Homes and Gardens Annual Recipes 2009