Easter Morning Breakfast Recipes

Easter Morning Breakfast Recipes


Ham, roast, appetizers, breads, cakes, and the list goes on and on.  Usually, holidays = eat-a-thon! This weekend, try something new with a healthy start to the day so you are full early, taking away the desire to graze all day long on those delectable goodies around the house!  Here are three yummy, healthier breakfast options to try out this weekend.  Enjoy!  



1) Spinach Frittata Recipe

Spinach, eggs, garlic, onions, tomatoes, cheese - YUM!  An omelette fit for a king that will definitely keep you going for the whole day!

Spinach Frittata Recipe







2) Light and Fluffy Spinach Quiche

A quick and easy quiche that you can change up by substituting mushrooms, peppers, or other vegetables for the spinach.  Or you could get really crazy and add all of them together! Light and Fluffy Spinach Quiche








3) Easter Morning Asparagus Strata

Very easy recipe that you can experiment with to create numerous combinations.  Try different types of breads or add ...

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Posted Monday, Nov. 3, 2014 by Michael Gonzales in Recipes, Breakfast


Apple Baked Oatmeal Cups

Apple Baked Oatmeal Cups


















  • 2 cups gluten-free rolled oats
  • 1/4 brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup almond milk – or milk of choice [skim, soy, rice, etc.]
  • 1/2 cup light coconut milk – you can omit, just replace with another 1/2 cup of milk
  • 1/4 cup unsweetened applesauce
  • 1/2 cup egg whites
  • 1 apple, pored and peeled and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup raisins
  • Optional: nuts



  1. Preheat oven to 350 degrees F. Spray cupcake pan with cooking spray and set aside.
  2. In large bowl mix together oats, brown sugar, baking powder, cinnamon and salt.
  3. In a separate bowl whisk together milk, coconut milk, applesauce, and egg whites.
  4. Add wet ingredients to the oat mixture and mix until combined. Carefully fold in apple pieces and raisins.
  5. In prepared cupcake pan, fill each cup about ...

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Posted Monday, Feb. 17, 2014 by Christa Gonzales in Recipes, Breakfast, Side Dish


Make Ahead Blueberry-Coconut Oatmeal Bake

Make Ahead Blueberry-Coconut Oatmeal Bake
Yield: 10-15 servings












4 cups gluten-free rolled oats

6 tablespoons unsweetened coconut flakes

1/2 cup maple crystals

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons ground cinnamon

5 cups coconut milk

¼ cup chia seeds

6 tablespoons coconut oil, melted and cooled slightly

2 teaspoon vanilla extract

1 cup chopped walnuts, divided (optional)

3 cups fresh blueberries


1. Preheat the oven to 350 degrees F. Grease a 15x11 inch rectangular baking dish and set aside (you can also use a slightly smaller dish, but you will need to increase baking time. You can also use two dishes). 

2. In a medium bowl, mix together the oats, ½ cup chopped walnuts, chia seeds, coconut, maple crystals, baking powder, salt, and cinnamon. 

3. In another medium bowl, whisk together the coconut milk, coconut oil, and vanilla. 

4. Arrange 2 cups of the blueberries on the bottom of the prepared baking ...

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Posted Wednesday, Oct. 23, 2013 by Michael Gonzales in Recipes, Breakfast


Spiced Fig, Rosemary and Pecan Granola Bars

Spiced Fig, Rosemary and Pecan Granola Bars
Provided by Laura Lea Bryant,
a Certified Holistic and
Health Supportive Chef in Nashville
Yield: [12 bars, approximately 1.5 x 3.5 in]












  • 1 cup pecans
  • ¼ cup rosemary sprigs (approx. 2-3 full sprigs cut into smaller pieces)
  • 1 ½ cups gluten-free rolled oats
  • 1/2 cup chopped dried figs
  • ¼ cup sunflower seeds
  • 2 tablespoons chia seeds
  • ½ teaspoon sea salt
  • 1/8 teaspoon xanthum gum (optional but helps bind)
  • ½ teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/3 cup maple syrup (could likely use honey as well)
  • ½ cup almond butter
  • ½ teaspoon vanilla extract



  1. Preheat oven to 375. Line a small baking dish with parchment paper (mine is 8×11 and rectangular in shape)
  2. Spread pecans and rosemary on a baking sheet. Bake for 10 minutes or until fragrant. Remove and allow to cool.
  3. In a large mixing bowl, combine rolled oats through ginger. In a smaller bowl ...

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Posted Tuesday, Oct. 15, 2013 by Christa Gonzales in Recipes, Breakfast