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

Creamed Spinach Baked Eggs

Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe

Coconut Flour Popovers

I’ve made these coconut flour popovers several times over the past year, and the verdict is this: they make a fun, tasty canvas for butter and honey (or jam if you’re so inclined), but they are quite different from wheat flour popovers, so expectations should be adjusted.

Like many coconut flour based pastries, these coconut flour popovers are slightly eggy; they rise in the oven as they bake, but not as much as classic popovers. My first version deflated badly when I took it out of the oven, so I increased the coconut flour amount and subsequent versions did not deflate too much.

Most importantly in terms of expectations, they don’t have the crisp outside and soft, hollow inside typical to classic popovers. Rather, they are soft all over. I do like them a lot, and my kids have requested them several times since I first made them, so if you’d like to give it a try, here is my recipe for coconut flour popovers. Click for the recipe

Gluten Free Pancakes

When you give up wheat flour, some things are difficult to recreate, but thankfully, pancakes are not one of them. These gluten free pancakes are delicious! They are made with almond flour, and they are just as good as wheat flour pancakes. Plus, making them is super easy: simply mix everything in one bowl, ladle onto the pan and cook until golden. Unlike wheat flour, almond flour is naturally tasty and subtly sweet, so there’s no need to sweeten the batter if you plan on serving these gluten-free pancakes with maple syrup or honey. Click for the recipe

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. ๐Ÿ™‚ 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