Delicious, hearty breakfast ideas to start your day off right.
A very special thank you to Among Friends Baking Mix for inviting us to join their Francie’s Make It Your Own contest and subsequently selecting us as a runner-up winner back in 2016 for this exact recipe. If you haven’t checked out this amazing company’s products yet, DO IT!!! http://amongfriendsbakingmixes.com/ You’d be missing out if you didn’t.
Their mixes make baking easy and well, honestly, we haven’t met a mix we didn’t like. Being on a strict gluten free diet, we often make so many things from scratch which can become very time consuming! It is such a lifesaver to have a quick mix, that is equally delicious as if from scratch and also safe to eat. Their products are also whole grain and real ingredient based! They are gluten free certified and non-gmo verified (applause). The company, started by two sisters, is also near and dear to my heart because well, they are Michigan based, where we were born and raised. Go Green! P’s favorite mix is Darcy’s Delish Old Fashioned Chocolate Chip Cookie Mix, and my personal fave is Suzie Q’s Oatmeal Chocolate Chip, so satisfying and tasty!!! When we serve these tasty oatmeal cookies, even the guests that are not gluten free ask us for the recipe and are ultimately surprised when I reply that it is a purchased mix. Sometimes if we get real lucky, we can find certain mixes here in the south at our local Target, however the products are always available online. The mix we use in our “make it your own” muffin recipe is Francie’s Make It Your Own Cinnamon Sugar Muffin Mix.
Want to try our favorite un-bleached baking muffin liners when making these yummy bites, or any favorite muffin recipe? The brand, If You Care, has a variety of quantities and sizes to choose from, including mini liners and regular size, perfect for your homemade cupcakes too. Simply click to purchase on Amazon. They also sell parchment paper that is unbleached, FSC certified, compostable and chlorine-free, woot!
So what’s your favorite way to “muffin”? 🙂
The smell of apple and cinnamon just screams fall and well, we are waking up to this aroma weekly in the pod lately. These yummy oats are so satisfying, so comforting and so super yummy. As they cook, the sweet smell doubles as potpourri, I promise you.
The crock-pot oats make for the quickest, easiest, tastiest breakfast mornings AND all they require is a couple minutes of time the night before! Done. Go on, try it!
I was recently introduced to the most amazing, delicious, healthy, clean and easy pudding! (Thank you, IG friend!) The flavor you ask?….main ingredient?…Here’s a hint….it’s a gelatinous, wonderful, power packed super-food, full of omegas and fiber. Next clue, it’s a seed….
Wait for it…
wait for it…
Okay, you guessed it……..”chh, chhh, chhha, chi-a!” (Had to:) Yes, chia seed!
So, I’ve pinned many recipes in the past for chia pudding that are wonderfully delicious, however most (although well worth my time) ARE a little tedious if I’m going to be honest. And there are some really delicious, creative ways to create the healthy, flavored puddings too! Blueberry, strawberry, raspberry chia pudding etc. etc. Well, this simple way to make chia pudding is going to blow your mind! (Ok, well it did mine:) Why haven’t I been making this all along?
I know, right?! Get this, simply put the chia seeds in the coconut milk in a bowl and let it set for just 10 minutes. Stir, and then place the mixture in a sealed container in your refrigerator overnight. You will honestly wake up to find instant pudding that is most importantly, tasty, yet also healthy, free of chemicals, gluten, dairy, paleo approved and SO good for you! (I used Trader Joe’s vanilla coconut milk and Nutiva organic Chia from Costco).
The pudding is not only delicious by itself, but SUPER yum layered in a smoothie or a parfait, as I’ve outlined in my recipe below. The pudding is paleo-approved, grain-free too!
If you don’t already have these two ingredients in your pantry at home, I strongly urge you to consider putting them on your grocery list ASAP! 🙂
The prepped delights are simple to grab not only for breakfast, as I’ve suggested, but if you know me, I’ve been known to be a bit of a snacker…good news, they’re great for that too! Plus, I don’t know about you, but if a healthy choice is right there in the fridge staring me down, all prepped and ready for munching, I’m most likely to opt for it, over gluten free tortilla chips.
Making the parfaits kid-friendly hasn’t been easier either! Layer in some non-gmo mini (gluten and dairy free) chocolate chips, or add them as a topper and you’re sure to tempt your little a into a bite or two as well!
Grab a spoon chia lovers!
Special thanks to my IG friend, food.with.benefits, for teaching me how to make chia pudding and inspiring this post.
Coffee lovers rejoice! Go get a freshly brewed cup of your favorite organic coffee ready because it’s about to transform into holiday cheer! We are so excited to present to you our newest……………….. Peppermint Mocha Coffee Creamer! Our creamer is dairy free, sugar free, nut free and so delicious!!
Every holiday I pass by the creative flavors of store bought coffee creamers that advertise “gluten free”. Wouldn’t it just be so great now, if they were also chemical and sugar free so I wouldn’t have to pass them up? It was time to make our own fun.
This creamer recipe is not super sweet (which is one thing I LOVE about it), so if that is what you are looking for, you may find it lacking, however it DOES deliver a yummy chocolate, peppermint twist on traditional, organic coffee in a much healthier way!
Had so much fun crafting this one that I decided how great it would be to gift it for neighbors, coworkers, friends, or teachers. With an inexpensive jar from Target, mission accomplished!
With just a few simple ingredients, this creamer can be adapted to your liking, and pictured below are the favorite key ingredients we like to use:
We even enjoyed topping our brew off with crushed, organic TruJoy candy canes sprinkled about and added some So-Delicious non-dairy coco-whip!
You’ll find, even our gingerbread cookies couldn’t resist the temptation and dove in for a dip.
Wishing you all a Happy Holiday!!
xo, 3 whole peas
Sometimes, you just want a nice, hearty breakfast. These heavenly quiche muffins certainly fit the bill. We paired them alongside gf cinnamon rolls, warm and gooey, straight from the oven and some fresh squeezed orange juice on a Saturday morning. They make delightful breakfast additions to have on hand for house guests too! Challenge: I bet you can’t eat just one.
(See my “Best Part of Waking Up” Pinterest board for that delish recipe!)
When we made the quiche muffins, we used our favorite reusable silicone BPA-free muffin cups, however simply spraying or lightly greasing the muffin pan works wonders too! These tasty little quiche bites became a favorite around here when we added a bacon “crust”, sparked by a recipe from Princess Pinky Girl. We scored these re-usable muffin liners on Amazon. Check em’ out ? Re-usable cupcake liners
This tasty seasonal treat is so yummy as a dessert, snack, side or even breakfast! It is one of the simplest things to make this time of year and well, we thinks it’s SO good! Many of you probably already know how to prepare baked apples, but just in case you don’t, because nobody should miss out on these, we are sharing our family recipe! Plus, this one is gluten free, dairy free, organic and SO delish! If nothing else, your house will smell amazing as these sweet apples bake. What have you got to lose? 🙂
It seems like every year the pumpkin craze begins sooner and sooner… and lasts longer and longer, hah. It starts in September with the first signs of fall, really hits hard at Halloween and then again in November for Thanksgiving. I often find pumpkin recipes still nestling their way onto pinterest boards into the Christmas holiday season. It’s one popular fruit! Fun fact for the day, did you know in fact, a pumpkin is actually a berry?
Well, now that it’s officially October, I decided to break down and join the orange craze by posting a couple of our pumpkin recipes we’ve been perfecting. Being gluten free, I’m always looking for ways to still enjoy delicious food recipes by altering them to our sensitivities and organic lifestyle and still striving for optimal taste. Sometimes, it can simply be a matter of switching out a few ingredients, however when it comes to baking with gluten free flour, if you’ve ever tried it, you know it can be temperamental, sometimes challenging, and well, difficult to work with! It’s not just a matter of swapping out the flour always. With a little patience, ok maybe a lot, and with trial and error, the hard work pays off. Here I introduce to you………Gluten Free Pumpkin Cheesecake Bread.
See our ingredients in action…
I remember the days of getting those tasty muffins from the bakery with added cream cheese. I always thought they were SO delicious! Finding myself missing those, this recipe is a very close copycat. I even decided to freeze a mini-loaf of it for Thanksgiving time so that when the rest of my extended family is enjoying their traditional gluten-filled pumpkin roll, my family can enjoy this treat. We hope you like it!
This next one is a simple seasonal spin on traditional french toast that we devoured the other day, Pumpkin French Toast! It is SUPER easy!
Adding in the yummy pumpkin….
We even like to spinkle it atop of coffee drinks too.
What is your favorite gluten free pumpkin recipe?
Did someone say French Toast? LOVE it. Breakfast. Favorite meal of the day. When I was grain and egg free, my mornings were definitely turned around. I did however, find ways to still eat pancakes (thank you sweet potato flour) and bacon and sausage became my new best friends. Also, can’t forget millet. That was the only 1 grain I was allowed. I’ll be sure to do a post on sweet potato flour and the super grain millet, because I do still eat them and I know there are plenty of people out there limited to few foods like I was that I could provide some breakfast food inspiration to as well.
For today, I am featuring my banana french toast and in the post photography, you will see the recipe featured with Udi’s Gluten Free whole grain bread. Sometimes I use 3 Baker’s Bread (my fav bread for sandwiches:), and sometimes I use Whole Foods brand. For you, well, you get to use whatever your fav gluten free bread of choice is. I’ve even been tempted to try it with Danielle Walker’s grain free bread, just haven’t gotten around to it yet.
You will note that I use chia seed and flax seed in my recipe. Living a gluten free lifestyle, I have to tie in my nutrients whenever I can hide them. This day, I used organic cage free eggs and organic vanilla soy milk, however if you are unable to tolerate soy, coconut milk is my next suggestion. Here, you see the eggs, milk, cinnamon and seeds being beat together. Next, I mash the ripe banana in.
Smells sooo good while it cooks! We like to top off our toast with the below products to keep the recipe dairy free and a few berries never hurt.
I often make extra french toast and freeze for quick, easy french toast mornings. The french toast is just as great reheated in the microwave from frozen. Such a time saver! Oh, and stay tuned for our seasonal, pumpkin french toast!
This spring my best girlfriend, dating all the way back from 7th grade, flew down to visit me. We had such a great time! We fit in a chick flick, did some local seasonal strawberry picking, got in some beach time and even made a trip to the aquarium.
One morning, she suggested that she make paleo pancakes for us. Assured I would love them, they were a recipe she and her husband made often at home. One problem, he usually cooked them. It didn’t take long, and we were adapting the recipe to make it our own because 1) it was fun to do and 2) quite frankly she couldn’t remember exactly how it went from memory. Ha!
We started with the 2 ingredients she knew were key, ripe bananas as our base, and then we added in the egg. I had both chia and flax in the house so we substituted both of those in for our “grains”. The batter was holding together now. Since neither of us follow a strict paleo diet, a litle bit of baking powder was added in, with a dash of cinnamon and vanilla for flavor. We heated up the griddle and were ready to try this batter out.
The result was a stack of amazingly, delicious pancakes that I have made countless times since. In fact, they are a once a week breakfast menu item in our pod. I’ve made them chocolate chip style for the boy, and even blueberry and mixed berry for the mature tastebuds in the pod. Plus, any day that I can steer “P” away from the standard rice and potato flour that is so commonly substituted in gluten free foods, particularly pancake batter, for a tasty recipe with more protein and fiber is a win win for all!!
To save some time, here are a few links of recommended key ingredients on Amazon to make these paleo pancakes happen in your kitchen soon!