Delicious, high-protein breakfast recipes that will actually keep you full until lunchtime.

Almond Flour Chocolate Cake

This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast. Click for the recipe

Gluten Free Cranberry Muffins

Based on my gluten free cranberry cake, these tasty cranberry muffins offer the same delightful experience of a sweet, moist crumb and soft, tart cranberries in every bite. Plus, it’s easier to serve these for breakfast – they are called “muffins,” after all. :) Click for the recipe

Butternut Squash Souffle

Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.

Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe

Cranberry Cake

I love cranberries. They are so pretty, and I love the way their natural tartness complements sweet baked goods. This gluten free, almond flour cranberry cake is delicious, and since it’s not super sweet, I love serving it for breakfast. Such a wonderful winter treat! Click for the recipe

Coconut Breakfast Bars

These delicious no-bake breakfast bars are made with coconut oil, almond butter, and shredded coconut. The chocolate is optional, and delicious. I don’t sweeten these bars at all, but they are naturally and mildly sweet from the coconut and the almond butter, making them very appropriate for breakfast. Click for the recipe

Raspberry Smoothie

My kids love this raspberry smoothie, for breakfast or for their afternoon snack. I mostly make it for them – it’s a bit too high carb for me. I like to use whole milk kefir instead of milk for a probiotic boost. This results in a thick, creamy smoothie that can be eaten with a spoon. Click for the recipe

Homemade Sausage

I love making this homemade sausage because it’s so easy – simply mix the beef with the seasonings, spread in a pan, cover and bake. When the sausage is done, I cut it into squares and serve. Leftovers are great sautéed  in a little olive oil. This recipe works well with ground pork too, and possibly with chicken or turkey (though I haven’t tried that). Click for the recipe