Breakfast

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

Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are fluffy and delicious. Made with coconut flour, eggs, pumpkin and spices, they are very low in calories and very filling. They make the best autumn breakfast or snack! Click for the recipe

Paleo Pumpkin Pancakes

These delicious pumpkin pancakes are Paleo, gluten free, and “just as good as regular pumpkin pancakes,” report my two teenage testers (and I agree). The batter is basically pumpkin, eggs and spices – the coconut flour is added purely as a thickener and you cannot taste it in the cooked pancakes. I don’t sweeten the batter at all, so I serve these pumpkin pancakes with maple syrup – a tablespoon per serving is plenty. Click for the recipe

Goat Cheese Omelet

Tangy goat cheese, savory sun-dried tomatoes and oregano add lots of flavor to this tasty goat cheese omelet. Click for the recipe

Pumpkin Waffles

Oh, the wonderful smell that fills your kitchen when you cook these pumpkin waffles! And they taste wonderful too – crisp on the outside, tender on the inside, subtly sweet, with a distinct-but-not-overwhelming pumpkin and cinnamon flavor. I don’t sweeten the batter at all, so plan on serving these pumpkin waffles with maple syrup – a tablespoon per waffle is plenty. Click for the recipe

Paleo Breakfast Bread

This paleo breakfast bread is packed with healthy fats and protein, yet it has the taste and texture of honey cake. I had my doubts when I saw the ingredients list, but magically, the ingredients did transform into a delicious bread with a tender crumb and a pleasant honey flavor.

If you celebrate the Jewish New Year, this Paleo breakfast bread is the perfect gluten-free alternative to the traditional honey cake. Click for the recipe

Gluten Free Waffles

These gluten free waffles are crisp on the outside, tender and fluffy on the inside. It’s one of those recipes where the gluten-free version tastes just like the “regular” version. Delicious! I don’t sweeten the batter at all, so I serve these gluten free waffles with 1 tablespoon maple syrup per waffle. Click for the recipe

Coconut Flour Muffins

These coconut flour muffins are tender, fluffy and coconutty. To create this recipe, I started out with my coconut flour pancakes recipe, replaced the applesauce with coconut milk, added xylitol, then adjusted the amount of coconut flour until I reached a consistency that seemed just right. I didn’t expect to succeed right away, but happily, these coconut flour muffins are perfect! Click for the recipe