Tag Archives: Breakfast

Raw Crepes!!!

This is a proud moment for me. Last night I remembered to do the prep work and was rewarded with a super yummy morning.

You will need:

  •  A food dehydrator or oven on lowest heat; a sunny window might work unless (like me) you are prepping the night before.
  • Wax/parchment paper
  • Blender


  • 2 Bananas
  • 1 Lemon
  • 3 Ears Sweet Corn
  • Nutmeg and/or Cinnamon, etc. spices


  • 1 ½ cup Raw Cashews
  • ½ cup Raw Walnuts
  • 1 Tsp Coconut Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Raw Agave Nectar
  • Water
  • Few shakes Cinnamon
  • Fresh Berries or fruit

Begin by soaking your cashews and walnuts in water.  Using a knife remove corn from husk by slicing off the top half of the kernels. Basically get as close as you can but not so much that you include those little hard pieces. Then blend bananas, corn, a nice squeeze of lemon and spices. It doesn’t have to be super smooth but liquid enough to pour.

Line dehydrator or baking sheet with parchment paper and pour little pancakes. You should get about 8 little disks out of this. These will thin out a lot overnight. **If you are using an oven you may want to try this during the day first to see how it goes.

In the morning, or about 6-9 hours later depending on drying method, carefully peel crepes and flip them over. The crepes will peel relatively easily and still be flexible. You might want to leave them flipped over in the dehydrator while you make the filling.

In food processor or blender add nuts, coconut oil, vanilla, agave and spices. Start by chopping/pulsing these; then begin to add water slowly. Add a little at a time and keep blending until you reach a fresh whipped cream texture, or your desired thickness.

Assemble: a generous blob of kream in each crepe, fold over and add fruit.          So delicious; hope you enjoy!<3


Banana Pecan French Toast!!

Ooof, this was good. French toast is pretty basic as far as execution goes but there are a few tricks to make it perfect. Start with fresh bakery bread. Something soft. I used multi-grain for this because it was soft but had some texture still. Make sure you really let the bread absorb the egg goop. Add some extras like fruit, nuts, whip cream, bacon. Sliced cooked bananas and chopped pecans did the job today.

  • For about 4-5 slices whisk 3 eggs, 1/3 cup (soy) milk,a few big shakes cinnamon and nutmeg. Whisk till blended.
  • Soak bread in egg mix till bread almost falls apart.
  • Heat about 1 tsp butter (substitute) in a non stick skillet on med heat.
  • Add bread and cook till browned on each side.
  • Heat about 1 tsp butter (sub) in another non stick skillet, add thick sliced bananas and cook on med heat till slightly browned.
  • Top with chopped pecans and maple syrup.

Pork Roll, Egg & Cheez on a Cinnamon Raisin English Muffin

This is super basic but still really stands out amongst breakfast yummies. It’s perfect for those morning when you can’t decide between an omelet or pancakes.

I’ve heard you can only get, or used to only be able to get, pork roll (taylor ham) in Jersey, because the standard for meat is really low there.  So if that’s the case, you could use any salty breakfast meat. Bacon, sausage, ham, vegan “meat”… But if you have access to pork roll, I’d go for that. It’s really awesome.


(per serving)

  • 1 egg
  • 2 slices pork roll
  • ½ English muffin, cinnamon raisin
  • 1 slice cheez, pretty much of your choice, I’m using American
  • Maple syrup, grade b preferably, just not
  • Salt & pepper


  • Non-stick frying pan for eggs, with lid, or some aluminum foil
  • Frying pan for meat
  • Toaster

Start cooking your pork roll as per box instructions, or pretty much exactly like how you’d cook bacon; on med/hi heat.

When done to your liking, transfer to a few  paper towels, for degreasing.

While pork roll is cooking, start egg.  Heat non-stick frying pan on med heat for about 30 seconds. For more control, I’d recommend first cracking egg into a small bowl and then pouring it in.  Also, if you hold your frying pan at a slight angle, and the pan is hot, it’s easier to get your egg to stay where you want it.

Cover with lid, or use a piece of aluminum foil to lay over the pan. We want the heat to stay in, and cook the egg on top too.

Toast English muffin.

When egg looks pretty close to being done to your liking (I like mine a little runny, but, ya know) place slice of cheez over egg and replace lid or aluminum foil, till cheez melts.  Should take only seconds.

Plate English muffin, pouring some maple syrup on it. Then pork roll, egg and cheez.  Top with salt and pepper, and maybe add a bit more maple syrup to the plate.


Bacon Belgium Waffle with Hot Apple Topping: with photos

This went over really well with my roommates. It’s salty, sweet, tangy, and has lots of bacon. What else could you want, right? Apple and bacon flavors work so well together, it’s not even fair.

I know a waffle maker isn’t of the most practical appliances, but it really is fantastic to have. If you don’t have one I recommend you throw it on your wish list.


  • Waffle mix, usually with eggs, milk and oil. **Follow mix instructions.**
  • Bacon, about 4 strips per person

Apple Topping

  • Granny smith apples, about 1 per person
  • Butter, about 1 or 2 tsp per person ** more to taste
  • Few generous shakes nutmeg and cinnamon **more to taste
  • 1/3 cup water
  • About 1 tsp brown sugar per person **more to taste


  • Waffle iron
  • 2 large skillets
  • Large mixing bowl
  • Whisk

Start by peeling and slicing your apples.

Turn on your waffle maker, and make your waffle mix as per box instructions.

Cook bacon on med/hi in large skillet.

Cook till bacon is crispy but not burned. Once cooked transfer to a few paper towels, to drain excess grease and cool. Side aside 1 piece of bacon per person for garnish, and chop the rest of the bacon.

Heat 2nd skillet to med/hi and melt butter.  Once melted, mix in spices, water, sugar, and apples. Let this cook, stirring occasionally. Allow water to cook out of the apples. Approx 10 minutes, or until soft and golden.

Once waffle maker is ready, pour in mix and top with bacon.

Cook using your waffle maker’s instructions. Approx 2 mins.

Plate waffle, top with apple mixture, 1 hand torn slice of bacon, and some maple syrup to taste. Yum!

French Toast with Ham, Mushrooms and Cheez, and a Side Salad with Hazelnut Raspberry Vinaigrette

This is a really easy recipe for a killer breakfast, brunch, or even dinner. When you’re choosing breakfast food it’s always hard to choose between sweet and salty; this combines the two very nicely. The dressing for this salad is really nice. I’m not a huge fan of fruity dressings but this is so light and refreshing.


  • Loaf of cinnamon raisin bread, thick slices, 1 per person
  • 3 eggs
  • ¼ cup soy milk, or milk
  • Generous dashes of cinnamon
  • Few shakes of nutmeg
  • Thin sliced deli ham
  • Good sliced cheese, mild Swiss, cheddar, or American
  • Mushrooms, button/white or of your choice
  • Maple syrup
  • Mixed greens
  • ¼ cup hazelnut oil
  • 2 tbsp white balsamic vinegar, preferable raspberry flavoured, if not add splash of fruit juice
  • Few shakes onion powder
  • Few dashes dried parsley
  • Few dashed dried basil
  • Salt and pepper 


  • 1 large mixing bowl
  • 2 large frying pans
  • Blender
  • Whisk or fork

Start by slicing your bread into thick pieces.



Add eggs, milk, cinnamon, and nutmeg to mixing bowl and whisk.



Add bread to bowl and allow to soak while you prepare the rest. Flip bread a couple of times while soaking.

Clean mushrooms and slice.

Add mushrooms to pan along with about a 1/4 cup of water and begin to cook on med/high heat. Adding water gets to mushrooms cooking and allows them to release their fluid easier. Season with salt and pepper and a few dashed onion powder. Mushrooms will shrink in size and darken, approx 7-10 minutes.

To make the dressing, add to blender: hazelnut oil, balsamic, few shakes onion powder, dried parsely, basil, and salt and pepper to taste. 

Blend. Taste. Adjust if necessary.

Add a little butter to your frying pan and begin cooking french toast. About 5-7 minutes each side on med/high heat or until golden brown.

Once your breach is crispy on one side- flip, and top cooked side with ham, mushrooms and cheez. Allow bread to finish cooking.

In a ziplock bag add mixed greens and about 1 and 1/2 tsp of dressing to bag (or to liking but in my opinion less is more) and shake. This is my favorite way to dress salad. **Some sliced fruit or berries would go great with this salad, but I didnt have any.

Pour a generously sized pool of maple syrup on plate and place french toast on top so it’s sitting in it. Top with few shakes dried parsely and course salt. Plate salad, and viola! A yummy savory and sweet dish!

Peanutbutter and Berry Smoodie: with Photos

This might sound a little weird but it really is an awesome smoothie. Breakfast. Snack. Post workout. Lots of protein and berry goodness. And like all pbjs, you can use whatever berries or fruit you want.


  • Handful sliced strawberries
  • Handful of blueberries
  • 1/2 a banana
  • 1 cup peanut butter, smooth
  • 1 cup yogurt, strawberry or vanilla recommended
  • 1 cup soy milk, or reg  milk
  • and ice


  • Blender

Fill up yer blender half way with ice.

Add other ingredients and top with milk.

Blend, and viola!


Roast Beef Croque Madame with Rosemary and Horseradish Roux: with Photos

I thought of this combo the other day when I was making breakfast for dinner.  Success!!  Its really simple to make and it looks amazing when you’re done.  Dealmaker.


Horseradish roux

  • 1/2 stick butter
  • 1 tbsp flour
  • 2 tbsp horseradish
  • 1 sprig rosemary, chopped
  • 1 1/4 cup milk
  • Salt and pepper


  • Pumpernickel bread
  • Roast beef
  • Swiss cheez
  • Eggs
  • Tomatoes, sliced

You’ll also need:

  • 2 frying pans, 1 for bread and 1 for eggs
  • 1 saucepan
  • Whisk, or fork

Ok, so first you wanna make the roux. ..  Start by chopping your rosemary.

In a saucepan melt the butter on low heat. Whisk in flour.

Add rosemary and horseradish, whisk.

Add milk; whisking.

Bring to lite boil and remove from heat. Salt n pepper to taste. This will thicken while you make the rest.  Whisk before use. **If your sauce looks a little thin add a bit more flour; too thick add milk…whisk.

Butter both sides of your bread and brown in frying pan, med heat.

Start cooking yer eggs.  My method for this is adding a little olive oil to a small frying pan, on med/hi heat, crack an egg into it, (careful not to break the yolk) and cover with a lid. This cooks the egg perfectly for this meal.

Once your bread is toasted (whisk roux) and spread a little onto the bread.

Next layer sliced tomato, meat, and cheese.

** Meat should be sliced thin. Mine here is too thick.

Move to plate, top with egg, and pour roux over it.