I'm excited that my friend Anna agreed to guest post. Her blog, Cheeky Baker, is the kind that makes you drool, because everything she makes looks phenomenal. Other things about Anna: she is one of the kindest people you could meet, incredibly beautiful, super creative, and on and on.
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Happy New Year! I am so pleased and honored to be a guest blogger here at Not Your Ordinary Anything. I got to know Chelsea way back when we were in our early twenties, during our SBFM, where we stayed on the incredible island of Maui, studied our brains out, and figured out what we believed and why we believed it. Since then we have lived our own lives on opposite sides of North America, but both contributing our musings and creations to the interweb. I have been writing my blog since January 2009, and itʼs been a crazy awesome way to share with my family across the globe, as well as make new friends and share my heart via recipes full of love.
I wanted to share a few easy, healthy breakfast recipes with you all today.
Usually, I am a sucker for my usual of two eggs, half an apple, and a must of black coffee. Though the coffee stays, I sometimes get the hankering to branch out! But if you are like me at all, then you get over-ambitious & over-zealous, take on too much too soon, then throw your hands up because you donʼt like all the prep {I mean, Iʼm all for prepping and taking time to cook and put love into your meals, but if itʼs breakfast and you havenʼt even had your coffee yet, then letʼs make this as painless as possible, ya?}. Sound familiar?
I have a few go-toʼs when I want to change up my routine, and they are delicious & healthy! They deliver protein, good carbs, good fats, and don’t give you a blood sugar spike, which means you won’t have a crash later in the day. Huzzah! So, without further ado . . .
serves 2-4 (depending on how hungry your crowd is)
for the tortillas:
3 eggs
1/2 cup full-fat coconut milk (the kind that comes in a can)
2 Tbsp. coconut flour
pinch of each sea salt & pepper
for the filling:
4 eggs, lightly beaten
salsa (approximately 1/2 cup, depending on your taste)
few sprigs of cilantro
more filling options!
bacon
thinly sliced green apple
leftover roasted veggies
pulled pork
fridge contents that might taste good wrapped up :)
First, make the tortillas.
In a medium bowl, whisk together the tortilla ingredients until smooth.
***BONUS! This batter can be made ahead of time & stuck in the fridge overnight. If you
want, you can even make a larger batch of batter, and in the morning, take out of fridge
and make however many you need, then cover and place back into the fridge. Easy
peasy!***
Place a large non stick skillet over medium-high heat, pour ingredients into the pan to
create a pancake size tortilla. I would pour on the liquid, pick up the skillet to roll it around
and flatten out the tortilla even more. Cook on both sides for just about a minute per side.
When done cooking, move tortilla to a plate to keep warm.
After you have made the tortillas, lightly oil your pan and pour your 4 lightly beaten eggs
in. Season lightly with salt & pepper. Cook eggs for approximately 2-3 minutes, depending
on if you prefer your eggs scrambled soft or hard.
Serve the tortillas, eggs, and whatever other fillings you choose family style and let people
build their own tacos.
Go crazy.
makes 5 cups
4 cups porridge oats*
1 1/3 cup unsweetened coconut flakes
1/2 tsp. sea salt
1 1/2-2 cups roasted almonds
1/4 cup pecans, roughly chopped
1/4 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup vegetable oil
1/4 cup water
1/3 cup maple syrup**
1/3 cup honey**
1 tsp. vanilla
1-1 1/2 cup dried apricots, roughly chopped 2/3 cup raisins
*the porridge oats I used were a mixture of large old fashioned oats, oat brain, & flax seed.
the original recipe calls for only 3 cups large oat flakes, 1 1/2 cup barley flakes, & 1 cup
oat bran, so you can switch it up however you like!
**you can use 2/3 cup maple syrup or honey instead of 1/3 of each, depending on the
flavor you like.
In a large bowl, combine porridge oats, coconut flakes, sea salt, roasted almonds, pecans,
pumpkin seeds, & sunflower seeds. In a smaller bowl, whisk together the oil, water, maple
syrup, honey, & vanilla. Combine the wet & dry mixes & stir thoroughly.
Spread the mixture out onto two baking sheets. Bake at 250F for 20-40 minutes (*the
original recipe says 20-30, but I baked mine 35-40 minutes, It depends on your oven and
just how crunchy you like your granola. It will be a bit soft, but crisp up a bit when
cooling). Stir the mixture every 10 minutes to ensure even baking and remove from oven
when golden brown. Cool & stir in the dried fruit. Seal and store for up to 1 month .
Serve with plain yogurt, milk, almond milk, or by the handful.
This next recipe may not be as wholesome, but by golly it’s delicious . . . ;)
makes one loaf
1 cup sweet potato puree*
2 eggs
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
* I only had one small sweet potato on hand, & the puree amount came to about 5/6 of a
cup. I used mashed banana to make it a full cup, and it was delicious! You can sub
banana, applesauce, squash puree, etc. Be creative! :)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch
loaf pan.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated;
do not over mix. Pour into the prepared pan.
Bake the night before for a delicious breakfast, or enjoy as an afternoon snack, or a
“standing over the stove because it smells too good to walk away from” kind of snack. :)
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There you are friends! I hope that some of you feel inspired to whip up some deliciousness on these chilly mornings. Thanks again to Chelsea for allowing me to be a guest on her website so I can chat at you people for a bit. :) Be blessed! -Anna
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