Tag Archives: healthy breakfast

Protein Packed Belgian Waffles and Seasonal Fruit

Some days we have more time for breakfast than others. On those rare occasions when I can sleep in and have a leisurely breakfast before starting my day, I enjoy making Belgian Waffles. This is a treat as each waffle takes a few minutes to cook, each flavor is a delight and wants to be savored, slowly, and it is a filling meal.

Belgian waffles are weekend and holiday treats. I usually follow them by a workout. I cannot think of a better way to spend the day…unless it was to share the meal and workout with all my family and friends!

Enjoy this Gluten Free YogaLean Meal and find other Gluten Free recipes at http://healthyrecipevariations.blogspot.com/.

Base Ingredients:

NOTE: This recipe reflects a modification of “Easy Waffles” from the Pamela’s Products Website.

1 cup Pamela’s Baking & Pancake Mix

1 cup Flaxseed Meal (I use Bob’s Red Mill)

2 Eggs

3 /4 Cup water or milk of your choice…I tend to use Almond Milk here

1 scoop Vanilla Protein Powder (Gluten Free) or 1 TBSP Vanilla flavoring, Almond Flavoring, or Maple Flavoring.

Optional Batter Stir-Ins:

Berries, Dried Fruit, Chopped Nuts, or Chocolate Chips

Optional Toppings:

Fresh Fruits

Fresh Fruits and Nuts

Honey (instead of syrup)

Peanut Butter + Jelly or Fruit or Dark Chocolate Chips

Coconut Butter + Fruit (Fresh or Dried)

Instructions:

-Combine ingredients in a mixer and stir until all lumps are removed.

-Pre-Heat waffle maker

-Add batter to waffle maker…start in the center so it does not ooze out the edges!

-Cook until the indicator on your waffle maker says it is done

-Add toppings and serve

NOTE: Leftover waffles can be stored in an airtight container. They reheat best in a toaster oven or oven. Leftover batter can be stored in an airtight container for about 5 days.

Broccoli Greens Tofu Stir Fry

Not only do I love to eat light and healthy foods, but I also do not like to waste food. When I had an opportunity to try broccoli and cauliflower greens I was elated! This was an opportunity to experience two vegetables I love in an entirely new way. I have used the greens as a side dish on their own and have enjoyed using them in stir-fry dishes also. The great thing about a stir-fry is that it is a way to use of vegetables that you have in the refrigerator. You do not need to have a large portion of any one vegetable to make a successful stir-fry. Each time you make a stir-fry you can use a different sauce as well. It can be an ever-changing recipe. Of course, when you find a combination you like, you may want to make it time and time again!

1 package EXTRA FIRM TOFU (Azumaya brand is Non-GMO and Gluten Free)

1/2 a box of Thai Kitchen Stir-Fry Rice Noodles or 2 Cups cooked rice

Vegetables (aim for 4 -6 cups uncooked):

5 Large Broccoli Stems/Leaves

5 Large Cauliflower Stems/Leaves

4-6 Garlic Cloves (depending on size)

I used 1 cup Tessemae’s Lemon Chesapeake All Natural Dressing/Marinade/Dip

1/2 Cup Vegetable Broth (Unsalted is preferable).

1. Decide if you wish noodles or rice. If you wish rice, start the rice cooking as step one. If you want noodles, wait till the vegetables and tofu are done. Cooking rice is 2 cups of liquid per 1 cup of dry rice. Cook a single batch if you are not interested in leftovers, double (or more) the recipe if you wish leftovers.

2. For crispier TOFU (omit this step if you are not looking for crispy), drain the package and allow some water to be removed. I place the tofu block in a kitchen towel and place it between two dinner plates for about 1 hour. This step can be done the night before, while you are at work, or skipped entirely.

3. Wash and chop the vegetables you are using. Try to make the vegetables into even sized so they cook at the same rate. With the greens and stems, I do put thestems in the pan a few minutes before the “leafy section”.

4. In a sautee pan place 2 TBSP Toasted Sesame Oil and the vegetables. Add the marinade and broth. Cook on medium heat. Stir from time to time. If you need additional liquid to soften the vegetables, add ¼ cup of water at a time.

5. After the vegetables have started, cut the tofu and place in a second sauté pan with 2 TBSP Toasted Sesame Oil. Sprinkle pepper on the tofu if you wish the additional flavor. Cook on medium heat and rotate the tofu periodically so all sides brown and form a bit of a crust.

6. When vegetables and tofu are done, turn the burners off and let rest for a few minutes. If you are making noodles, bring a pot of water to a boil. Once a running boil is attained, break the noodles in half and cook for 5 minutes. Reduce heat to medium and stir once or twice. Drain noodles.

On your plate put a bed of noodles or rice then add the vegetables. The tofu can be sprinkled on top or arranged in a pattern for a finished presentation.

Enjoy and savor the flavors!

Option: Sprinkle nuts or sesame seeds over the top.

Read more Gluten Free recipes at Healthy Recipe Variations Blog. Enjoy being YogaLean as you enjoy an active lifestyle and make healthy eating choices.

Banana Walnut Breakfast Bars

Some mornings we need a grab-and-go breakfast. These breakfast bars are high in protein and contain fruit and healthy carbohydrates. Depending on the size you make them, you can have one or two for breakfast or a snack later in the day. Couple the bar with a piece of fruit if you are on the go or Greek yogurt if you have time to sit down.

HINT: If you do have time to sit down…eat them warm with a little Berry Chia Jam on top!

Base Recipe:

3 RIPE Bananas

2 Cups Dried Oats

1/2 Cup Ground Flaxseed Meal

1/4 Cup Walnut Butter (I used Artisana Organics)

1/4 Cup Diced Walnuts

1 TSP Almond Flavoring

Variations:

Use any combination of nuts/nut butter (Artisana has Cashew, Pecan, Almond)

Replace Almond Flavoring with 1 TBSP Vanilla Protein Powder (Gluten Free)

Add 1/4 cup dried fruit

HINT: I love a little extra nut butter … the SQUEEZE PACKS (pictured) are a great way to add more protein to the bar. I like to cut the bar in half and make it a nut butter sandwich.

Instructions:

Preheat oven to 350°
Combine wet ingredients in a stand up mixer
Fold in dry ingredients
Pace on an UN-greased cookie sheet and cook for 12-20 minutes depending on size of bar…check halfway through as each oven temperature is a bit different!

HINT: The size of the bar is up to you. I often take a serving spoon and to scoop batter out of the mixing bowl and use another spoon to slide batter onto the baking sheet. You could use tablespoons, soupspoons, or teaspoons…you pick the size!

Enjoy this YOGALEAN start to your day. Ingredients you can pronounce, high protein and high fiber to keep you satiated, and very few preservatives!

Read my blog, Healthy Recipe Variations, and check out my Facebook Page (HealthyRecipeVariations) for more Gluten Free recipes…with variations – Rene’ MacVay.

Gluten Free Pancakes

I was searching for gluten free pancake recipes and came up with several simple recipes each featuring eggs and bananas. I decided to make a version based upon the several recipes I read.

Base Ingredients:

2 to 3 RIPE bananas (depending on size)

2 Eggs

¼ TSP Baking Powder

1 TSP Cinnamon

Walnut Oil … or Oil of your choice (for the pan)

Variations to add to the batter:

Add ¼ Cup Diced Dried Fruit

Add ¼ Cup Flax Seed Meal

Add ¼ Cup Dried Oats

Instructions:

Whisk together the eggs, cinnamon, and baking powder
Add the bananas and mash with a fork to incorporate
Warm a pan to medium high heat with 2 TBSP Oil
Add a soup ladle full of batter to the pan…3 fit in my pan
Flip when bubbles form in the center (about 3 minutes on each side)
Use spatula to flatten when you flip so center is cooked evenly
Serve and enjoy!

Toppings:

Honey and Powdered Sugar or Coconut Flakes

(Pea)Nut butter and Chia Jam (I used World of Chia Premium Raspberry and Blackberry Fruit Spread today)

Chia Jam, Fruit, and Nuts

NOTHING…eat warm…fresh from the pan to appreciate the banana flavor!

1 TBSP Nutella and chopped dates

Pairings:

A side of fruit

A cup of coffee or tea

This simple breakfast can be made, eaten, and cleaned up in 15 minutes or less! This high protein and high fiber YogaLean breakfast is a great way to start the day! This recipe and more Gluten Free recipes with customizable options are available on my blog HealthyRecipeVariateions.

Pineapple Upside Down “Cake” for Breakfast

I was looking to make a healthy version of pineapple upside down cake, a traditional spring treat, so I decided to turn the flavors of pineapple upside down cake into a bread…making it a breakfast item!

This recipe has MORE ingredients than I usually use, but it’s worth it for this spring dish!

Base Ingredients:

2 Jars (2 oz) of Cherry Man Maraschino Cherries

1 Cup Dried pineapple cut into small pieces

WET:

1/2 Cup Butter at ROOM Temperature

2 Eggs

2 TSP Vanilla

3/4 Cup Almond Milk

1/3 Cup Sugar

DRY:

1/3 Cup Vanilla Gluten Free Protein Powder

1/3 Cup Ground Flax Seed Meal

1 1/4 TSP Baking Powder

1/2 TSP Salt

1 1/2 Cups Almond Flour

1 1/2 Cups Coconut Flour

Instructions:

Combine wet and dry ingredients in separate bowls…use the standing mixer bowl for the wet ingredients.
Fold the dry ingredients into the wet.
Stir then add the Cherry Man Cherries (including juice) and pineapple.
Spray a loaf pan (or use 12 muffin liners) and transfer dough to pan.
Bake for about an hour at 350 (30 minutes if muffin size). Check half-way through cooking … and then periodically after that. You can cover with foil half way through cooking to keep the top light in color.

Variations:

Add coconut flakes

Omit Protein Powder and increase flax seed meal

Use All-purpose gluten free flour in place of almond and coconut flour

Add a 1/2 a 15 oz. can of diced/drained pineapple instead of dried pineapple

Enjoy a slice of this YogaLean bread (or muffin) with fruit and/or Greek Yogurt to start your day!

Find more Gluten Free recipes with variations on my blog HealthyRecipeVariations – Rene’ MacVay.

Breakfast is my favorite meal. I love to start the day feeling satiated and energized. Each day I have a mug of hot water and lemon as I do a few things around the house and catch up on the news online. Weekday mornings are my time to get situated before the hustle and bustle of the workday begins.

In the four years since I have been gluten free, I have noticed a tremendous amount of choices that have entered the marketplace. Enjoying one of my favorite breakfasts is possible once again.

I enjoy making EXTRA FRENCH TOAST, as I believe it tastes good warm or cold. It can be a great grab and go snack when not being consumed as a proper, sit-at-the table breakfast! This recipe was for 2 meals…serving of 2 slices a person.

Base Ingredients/Variations:

Gluten Free Bread (I suggest Food for Life or Three Bakers)

Honey or Chia Jam or Agave as a Syrup

2 Eggs

1/2 cup Almond Milk (or Vanilla Almond Milk for a sweeter flavor)

1 TBSP Butter

Walnuts or Pecans (handful)

Optional:

Bananas, Fresh Berries, or Powdered Sugar as a Topping

Substitute any variety of Milk

Cinnamon – as a topping or incorporated into the egg/milk mixture

Instructions:

Combine the egg and milk in a flat bottom container
Place the slices of bread in the liquid
Turn after 5 minutes or so
Melt the butter in a frying pan
Add the bread and cook…Press a spatula on the bread to flatten it down to ensure it cooks thoroughly – about 5 minutes each side
The extra “egg” mixture can be cooked to have a small amount of “eggs” on the side.

Serve or store for later.

Serving Suggestions:

Eat plain…have a side of fruit on the side and a cup of coffee or tea

Topping Options: Honey or Agave and Powdered Sugar (and/or add fruit like berries or bananas), Homemade Chia Jam/Jelly (store bought jam/jelly), Homemade NUT butter (or store bought), or maple syrup/syrup of your choice. Sprinkling nuts on the dish to top it all off is another option!

Yes, there are too many options…that is the beauty of the dish. The key is to make a healthy choice. The French Toast is YogaLean and a healthy start to your day, or healthy snack, unless your toppings make it a dessert and not a breakfast!

Enjoy Starting Your Day off the Yoga Lean way…the Healthy Way. Read more on my blog HealthyRecipeVariations – Rene’ MacVay.

5 Breakfast Smoothies that Rev up your Metabolism

Smoothies are a fantastic way to fit more vitamins and nutrients into your daily diet. They make for a convenient (and filling) breakfast and are perfect snacks during the day. And by including the right ingredients like bananas, berries, and protein, you can even jumpstart your metabolism.

1. Mocha Smoothie

I love this smoothie because it tastes amazing, is low in calories and fat, and is a wonderful alternative if you love a Starbucks frappuccino! The coffee and protein powder really jumpstart the body. Plus it’s a great way to get your breakfast and coffee in one delicious serving.

Ingredients:

1 cup cold black coffee

1 scoop vanilla protein powder

1/3 cup unsweetened vanilla almond milk

2 Tbsp. cocoa powder

Pour the coffee into ice trays and place in the freezer overnight. In a blender, add the coffee ice cubes, protein powder, almond milk, and cocoa powder. Blend until smooth, adding more almond milk if necessary.

2. Breakfast Fruit Smoothie

This is packed with vitamins and antioxidants that nourish the body while kickstarting the metabolism. The blueberries in particular are rich in Vitamin B. B vitamins are said to be helpful in the metabolism of carbohydrates, proteins, and fats.

Ingredients:

1 cup unsweetened almond milk

1 scoop chocolate protein powder

1 banana

1/2 cup blackberries

1/2 cup blueberries

Blend together, and enjoy!

3. Ginger Citrus Smoothie

The ginger in this smoothie kicks it up a notch, while giving your body a nice boost of energy.

Ingredients:

1 medium banana

1 ½ cups diced pineapple

1 Tbsp. fresh ginger

1/2 cup Greek yogurt – any flavor will do

1/2 cup fresh pineapple juice – you can also use water if you want

Feel free to sub out the pineapple for another citrus fruit like orange or clementine. Blend together and serve.

4. Banana Cinnamon Smoothie

The inclusion of cinnamon not only makes the drink taste decadent, but cinnamon is actually very helpful in metabolizing glucose (sugar) in the body. Not to mention, also, that bananas are packed with B vitamins and magnesium, the latter of which assists in fueling energy for the body.

Ingredients:

1 cup almond milk

1/2 cup non-fat Greek yogurt

2 medium-sized bananas

1 teaspoon cinnamon

Ground nutmeg, for garnish

Blend the almond milk, yogurt, bananas, and cinnamon together. Sprinkle a little nutmeg on top.

5. Vanilla Berry Smoothie

Berries are high in fiber and water content, which makes you feel fuller faster. This smoothie can make a beautiful breakfast or a filling snack – blend it up before you leave for work and pop it in the fridge in the break room at work.

Ingredients:

1/2 cup water

1/2 cup unsweetened vanilla almond milk

1 cup frozen berries

2 scoops vanilla protein powder

1 tsp. flax oil

1 Tbsp. chia seeds

Blend all ingredients until smooth.