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

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

Gluten Free Blueberry Muffins

These wonderful gluten free blueberry muffins are fragrant and fluffy and just as good as wheat flour blueberry muffins. Since almond flour is not as absorbent as wheat flour, I use fewer blueberries in these gluten free blueberry muffins than I would use in wheat muffins. Click for the recipe

Gluten Free Bread

This homemade gluten free bread is made with almond flour. It’s soft, fragrant, and makes a great canvas for sweet or savory toppings.

When making homemade gluten free bread, it is important however to adjust our expectations. The yeasty aroma and gluten-induced fluffiness that we love about traditional bread cannot be achieved without, well, yeast and gluten, so this is more of a quick bread that fills the need (if you still have it) to make a sandwich or to have a slice of bread for breakfast.

For this purpose, this gluten-free bread works very well, and since it’s low in carbs and relatively high in fat, it will fill you up better and will spare you the blood sugar roller coaster normally associated with flour bread.

gluten-free-bread1a Click for the recipe