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Blog 5 Healthy Christmas Morning Breakfast Ideas

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5 Healthy Christmas Morning Breakfast Ideas

  • by Michelle
  • December 19, 2016

 

With Christmas around the corner a lot of people seem to be stressed due to an abundance of holiday parties where there is never a shortage of high calorie appetizers, sugary alcoholic beverages, and tasty sweets & treats and it seems to be hard to stay on track with cooking healthy meals at home.  Even if you know how to eat clean and prepare healthy meals, all the running around associated with the holidays makes this very hard (especially for those with children and families to look after.)  I thought I would help everyone out a little bit and give you some ideas of healthy (but still tasty) Christmas morning breakfast ideas.

 

Now Let’s Get to 5 Healthy Christmas Morning Breakfast Ideas

 

Note: These breakfast ideas are also great for any other day of the year, not just for Christmas morning breakfast ;)

 

 

 

1. GINGERBREAD PANCAKES

Ingredients:

  • ⅔ cup non-dairy milk – I use unsweetened almond milk
  • ¼ cup egg whites christmas morning breakfast
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon chia seed
  • 1 teaspoon gluten-free pure vanilla extract
  • 10 drops stevia or 2 tbsp xylitol (or other natural sweetener)
  • ⅔ cup chickpea flour or coconut flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Directions:

Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.

Preheat a small non-stick pan on medium-low heat for 2 minutes.

Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.

Stir until just mixed.

Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.

Flip and allow to cook for another 1-2 minutes.

Place completed pancake on cooling rack and repeat with remaining batter.

Serve with melted coconut oil, maple syrup,  chopped apple and pecans.

2. BLUEBERRY FRENCH TOAST BREAKFAST CASSEROLE

Ingredients

  • 1 (1-pound) loaf hearty, whole wheat bread
  • 1 cup blueberrieschristmas morning breakfast
  • 1/2 cup sliced almonds
  • 1/2 cup Daisy Brand Cottage Cheese
  • 2 cup egg substitute OR liquid egg whites
  • 2 1/2 cups skim milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions:

Lightly coat a 13×9-inch baking dish with non-stick spray. Tear the bread into 1-inch cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking dish. Blend the cottage cheese in a blender, food processor, or using a hand mixer. When there is a smooth consistency, blend in the eggs and milk. Mix in the sugar and the extracts. Pour the liquid mixture over the top of the bread. For the best results, cover the casserole and let it sit for at least an hour (or up to overnight) in refrigerator. Pre-heat the oven to 375 degrees. Cover the French toast with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. Serve and enjoy while still warm.

Serving Size: makes 8 servings

 

3.  GINGERBREAD BREAKFAST CEREAL

  • 1 cup flake cereal (I used bran flakes. Feel free to sub your favorite cereal-as long as it’s not loaded with sugar! keep it healthy!)
  • 1/3 c applesauce (or pumpkin or banana)
  • 3/4 c milk of choice (I used unsweetened almond milk)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 1/2 tsp cinnamon (also add a pinch of pumpkin pie spice for extra kick!)
  • 1 T molasses (I used blackstrap, but regular is fine)
  • additional all natural sweetener to taste (such as stevia, sugar, or even maple syrup)
  • optional: for added fiber and omega’s feel free to throw in a tablespoon of ground flax seed :)

Blend all ingredients together. (I use a Magic Bullet.) The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.  This is great for breakfast on the run too!!

 

4. CARROT CAKE WAFFLES

FYI: Makes 2 Waffles

  • 1/2 cup spelt flour (or all-purpose or Bob’s gluten-free, or any healthy flour of choice)carrot_cake_waffles
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • pinch stevia extract, or 2 tbsp agave or pure maple syrup
  • 1/4 cup shredded carrot (32g)
  • 1/3 cup milk of choice- (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
  • 1 tbsp more milk of choice or 1 tbsp oil (15g)
  • 1 tsp pure vanilla extract (4g)

Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid.  If you don’t have a waffle maker, i’m sure these would turn out just as good created in pancake form too!

Try topping them with the frosting below:

HEALTHY CHEESECAKE FROSTING

  • 1/2 cup silken-firm tofu (I use Mori-Nu)
  • 1/4 cup plus 2 tbsp cream cheese spread (I like 50% cream cheese + 50% greek yogurt spread from Fred Meyer’s)
  • 1/2 tsp vanilla extract
  • sweetener of choice to taste (I’d recommend stevia)
  • optional: pinch of cinnamon

Blend the tofu until smooth, then add the other ingredients and blend again.

OR —- TRY THIS PROTEIN FROSTING

  • 3 tablespoon vanilla protein powder (I use Gold Standard All Natural Vanilla Whey)
  • 3/4 tsp cinnamon
  • 9 drops liquid stevia or powdered stevia to taste
  • 1/4 – 1/2 tsp ginger
  • 1 tsp almond or vanilla extract

 

5.  EGG DISH CASSEROLE

FYI- Makes 6 Servings

  • 1 cup egg whiteskale-bacon-cheese-cass-7-kalynskitchen
  • 1/2 tsp. Black pepper
  • 16 oz. fresh spinach
  • 1/2 cup diced onion (vidalia if you can get them)
  • 1 1/2 cup diced cauliflower florets
  • 1/2 cup diced mushrooms
  • 1 tsp. olive oil ( or EVOO)
  • pinch of sea salt
  • 8 oz non-fat cottage cheese
  • 8 oz plain Greek yogurt
  • 1/2 cup crumbled non fat feta (or low calorie cheddar cheese)
  • 1 tbls. chopped fresh rosemary
  • 1/8 cup asiago/ romano blend cheese ( optional)
  • OPTIONAL: Feel free to add in any other veggies you want to switch up the taste :)

Turn on oven to 350 degrees. Coat glass or ceramic 8X8″ dish coated with butter flavored cooking spray. Pour in egg whites and pepper. Sauté onions, cauliflower, mushrooms in a non-stick pan with oil. Add to egg whites when cooled. Add cottage cheese, yogurt, feta. Stir till blended in the cooking dish. Sprinkle asiago on top. Bake for 45 min. If prefer a golden color on top, put under broiler, watching till desired color is achieved. Enjoy!

 

There you go!! A few of these recipes you can make or prep the day before to ease the stress and hassle of feeding a hungry family Christmas morning breakfast!

Wishing you all a very Merry Christmas!!

Michelle

 

Ingredients

  • ⅔ cup non-dairy milk – I used unsweetened almond milk
  • ¼ cup egg whites or 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water)
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon chia seed
  • 1 teaspoon gluten-free pure vanilla extract
  • 10 drops vanilla stevia or 2 tbsp xylitol *see note
  • ⅔ cup chickpea flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Directions

Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.

Preheat a small non-stick pan on medium-low heat for 2 minutes.

Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.

Stir until just mixed.

Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.

Flip and allow to cook for another 1-2 minutes.

Place completed pancake on cooling rack and repeat with remaining batter.

Serve with melted coconut oil, maple syrup, chopped apple and pecans.

Feel free to replace the xylitol with 2 tablespoons of another type of sweetener. Palm sugar, honey, maple syrup or demerara sugar would all be good choices.

Read more at http://skinnyms.com/gingerbread-pan-cakes/#D0p4d7lGoKIvJoKL.99

Ingredients

  • ⅔ cup non-dairy milk – I used unsweetened almond milk
  • ¼ cup egg whites or 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water)
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon chia seed
  • 1 teaspoon gluten-free pure vanilla extract
  • 10 drops vanilla stevia or 2 tbsp xylitol *see note
  • ⅔ cup chickpea flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Directions

Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.

Preheat a small non-stick pan on medium-low heat for 2 minutes.

Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.

Stir until just mixed.

Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.

Flip and allow to cook for another 1-2 minutes.

Place completed pancake on cooling rack and repeat with remaining batter.

Serve with melted coconut oil, maple syrup, chopped apple and pecans.

Feel free to replace the xylitol with 2 tablespoons of another type of sweetener. Palm sugar, honey, maple syrup or demerara sugar would all be good choices.

Read more at http://skinnyms.com/gingerbread-pan-cakes/#D0p4d7lGoKIvJoKL.99