Breakfast Cookies

Since this recipe is vegan, we need to start off by creating a flax seed egg. If you prefer egg, go for it; if you wanna try this its super easy.

What you will need:

  • 2 tablespoons flax seed, ground with a grinder or mortal and pestle
  • 5 tablespoons water
  • 2 cups GF rolled out
  • 1/2 cup shredded coconut
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup dried cranberries
  • 1/3 cup hemp seeds
  • 1/2 cup sunflower seeds


Begin by adding the 2 tablespoons flax seed to 5 tablespoons of water; mix and set aside for 10min.

Preheat oven to 350-degrees. Prepare two baking sheets with parchment paper and set aside.

In a large bowl, add the dry ingredients (oats to salt on the list).

In a medium bowl, whisk the wet ingredients (almond butter, syrup, and flax egg) until well combined. Note: if you have not worked with a flax egg before its basically flax grounds covered in goop.

Combine the wet and dry ingredients together. Fold in the berries and nuts desired until you have a well mixed batter.

Using a 3 tbsp ice cream scoop, scoop batter onto prepared sheets. Keep them a good inch apart. Using a wet palm, press down on the scoops to flatten the cookies (they will stay in this shape while baking, there should be no spread).

Cook at 350 for 18min. Transfer to a wire cooling rack until cooled completely.

Quinoa Egg Muffins

This recipe is fun to play around with as you can use any ingredients and can also choose to leave out the cheese. I would recommend though, not to use any vegetables that produce a lot of liquid during cooking such as mushrooms, zucchini or onion, as they will not allow the muffin shape to hold.

What you will need to make 12 muffins:

  • 1/2 cup quinoa
  • 12 eggs
  • 1/2 bell pepper, diced
  • 1 medium tomato (preferably not fresh as it will have a lot of juice), diced
  • handful of spinach, cut up as much as possible
  • 2 tablespoons (roughly) goat cheese, optional
  • salt, pepper, paprika to taste

Preheat oven to 350-degrees. Spray a 12-well muffin tray with coconut cooking spray.

Bring your eggs to room temperature.

Cook your quinoa and leave aside. If you have never made quinoa before, its exactly like rice (1 part quinoa, 2 parts water; set to boil then reduce to low heat for 15min).

In the meantime, chop up your veggies.

Whisk your eggs, and then add the veggies and goat cheese. Whisk until the goat cheese is spread evenly or the mixture seems ‘well mixed’. Don’t over whisk.

When cooked, add your quinoa to the mixture and add so that everything is mixed evenly.

Using a 1/4 -cup measuring cup, fill each well of the muffin tin. The mixture should – with the 1/4 measuring cup – be just about even across the 12 wells.

Place the muffin tin in the oven for 25min.

Remove from oven and let cool 10min before transferring to a wire cooling rack.

Oatmeal Blueberry Muffins

I often make tremendous modificationS to recipes as they suit my taste, but this recipe was divine! I did of course swap out some ingredients for dietary reasons but I do urge you to take a look at the original recipe on Sally’s Baking Addiction (@sallysbakeblog on Instagram). She has very elegantly described why the process is the way that it is along with substitutions such as frozen blueberries. The recipe below is as I have made it, with gluten and dairy substitutions.

What you will need:

  • 1 cup oat, almond or coconut milk. (You can use real milk if not making this dairy free)
  • 1 cup old fashioned whole rolled oats
  • 1 1/4 cup gluten free flour (all purpose is best. You can use others but the taste will change)
  • 3/4 teaspoon xantham gum (if your flour does not already include it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup vegan butter, coconut oil or vegetable shortening, melted but cooled. (Use real butter if you’re not making this recipe dairy free)
  • 1/2 cup honey
  • 1 tsp pure vanilla extract
  • 1 egg, brought to room temp
  • 1 1/2 cups blueberries (I did add more blueberries than the original called for)

Add the whole oats to a bowl and add the milk, making to sure cover all the oats. The oats should absorb the milk – though Li kely not all of it – to become fluffy. Should take 20min.

In the meantime, bring the egg to room temp. Melt the butter and bring to let cool. You want to make sure the butter is not hot enough to cook the egg when you mix them together.

Preheat the oven to 425-degrees. Prep the muffin tin by placing liners inside, OR, spray with coconut cooking spray.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon).

In a medium bowl, whisk together the egg, butter, honey, vanilla. Not a lot of whisking will be required to mix the ingredients evenly.

Add the wet ingredients into the dry, and mix slightly. Add the oats including the milk, and the blueberries and fold the mixture so that its evenly mixed.

from instagram @crampmystyleblog

Use a 3 tbsp scoop or a spoons to pour the mixture into the wells.

Bake for 5 min at 425 and then bring the temperature down to 350 and cook for another 16min. Cool the muffins in the tin for 5 min then transfer to a wire rack.

Banana Chocolate Chip Bread

This recipe was modified from a few different recipes that excluded milk (of all kinds) and was low on the fat such as butter or any substitutes. Take note a few things before beginning. 1) Always put the wet ingredients into the larger bowl as you ALWAYS add dry ingredients gradually to wet ingredients. 2) when baking things like bread, sugar is best mixed with the wet ingredients rather than the dry. 3) in this particular recipe there are two oven temperatures; the first creates a lovely crust, and the second lower temperature ensures complete baking at a slower steady pace.

What you will need:

Wet ingredients

  • 2 large bananas (medium to over ripe. Yellow bananas that are soft are perfect!)
  • 1 1/4 cup granulated sugar (I have not found a way to substitute this much sugar for honey or syrup – sorry!
  • 2 eggs
  • 1/2 cup coconut oil

Dry Ingredients

  • 2 cups gluten free flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 – 1/2 cup chocolate chips (depending on how chocolatey you like it. With the amount of sugar this recipe calls for, I usually only add 1/4 cup.


Preheat oven to 425F. If you are using a tin bread pan, spray with coconut oil cooking spray. If you are using a silicon bread pan, no need to spray.

In a large mixing bowl, mash the banana until only small clumps remain. If you don’t like biting into your banana bread and getting any banana clumps feel free to mix until no clumps remain. Add the remaining wet ingredients and mix until all ingredients are mixed in.

In a medium bowl, add the flour, salt and baking soda. Make sure to mix these ingredients until the salt and baking soda are spread throughout the mixture (some guess work here).

Add half the dry ingredients to the wet mixture and mix until combined. Do not over stir. Add the remaining dry ingredients, and the chocolate chips, and again, stir until mixed through without over stirring.

Pour the mixture into the bread pan. Place in the oven for about 10 min until the outside is nice and brown, then reduce the heat to 350 and cook for another 30-40 min. It is suggested to check the bread at 30 min with a toothpick. If still very wet, cook for the remaining 10 min. The inside will appear to be gooey at 40 min because of the banana and chocolate chips but it shouldn’t be wet.

Remove from oven and let cool 10min. Pop the bread out of the pan and serve.

Vegetarian Shakshuka

What you will need (per serving):

  • 3/4 cups veggies (either chopped tomato, tomato puree or pureed soup)
  • 2 eggs
  • salt and peper
  • cayenne spice optional
  • fresh basil for garnish

Traditional shakshuka is made with cooked down tomato, egg, spices and sausage. When I have time, I chop up tomato and reduce it down to a sauce. If you have canned pureed tomato and not a lot of time, use that. Alternatively, and my favourite, is to use leftover pureed soup like carrot, squash or a mixed veggie soup.

Take your pureed and pour into a pan. If you are using diced tomato, add this to a pan and slowly simmer until the tomatoes turn into a thick and chunky sauce. Allow this to get hot but not boiling.

Once you can make two wells into the puree, crack an egg into each well.

Season with salt, pepper and cayenne.

Cover the pan with a lid that does not allow any moisture to leak out. This process will allow the eggs to poach within the liquid of the puree.

Keep checking the yolk for the desired consistency. Once ready, serve in a bowl or on a plate and garnish with basil. This dish is also great with avocado.

Potato and Egg Muffins

What you will need:

  • 6 large or 8 medium potatoes
  • 12 eggs
  • salt and pepper
  • 6 tablespoons goat cheese (optional)
  • salt, pepper and paprika to taste

I have made many variations of this recipe and trust me this version works the best. Most recipes will call for cooked potatoes but I find it turns into mushy potato whereas I like the graininess of the potato shreds. If you prefer softer or mushier potato, cook them first (3 min in the microwave or parboiled) and then let cool before shredding.

Preheat oven to 350C

Grease a muffin tin with coconut oil. Spray works best.

Wash the potatoes well if you prefer to keep the skin on like I do. Shred the potatoes. Once shredded take a handful of potato and squeeze out as much water as you can. Place in a separate bowl. Repeat this for the remaining potato.

To the potato, add salt, pepper and paprika to taste. Make sure to mix well, with your hands.

In the muffin tin, fill each slot almost fully, leaving room for the egg to sit on top.

If you are using goat cheese, put a 1/2 tablespoon dollop on top of the potato and try to spread it into a thin layer.

Crack an egg right on top of the potato, and place tin in the oven for 25min. If you prefer your eggs to be less cooked, try 20min and make sure egg is not too runny.

Let cool slightly and enjoy.

Power Breakfast

Because rice is my saviour, I make these power rice bowls when I need a boost of flavor and protein. You can mix the ingredients up as much as you’d like.

If you have endo you can use the blend I made before – a long grain rice that contains some dried vegetables – but if you have UC its best you stick with plain rice.  A few spoonfuls piled with cooked sausage (optional), avocado and a fried egg is the perfect way to start the day.


  • Rice – long grain blend or plain white rice
  • 1 teaspoon cooking oil
  • 1 egg
  • half avocado
  • 1 sausage (optional)
  1. In a small sauce pot, cook the rice as per instructions on package.
  2. (if you are adding sausage you should start cooking now)
  3. In the meantime, slice up half an avocado and set aside
  4. In one frying pan, pour in oil and place on medium heat
  5. Once hot, cook your egg to you desire.
  6. Once rice (and sausage) are cooked, place a heaping of rice at the bottom of the bowl. Layer with sausage and avocado, and top with fried egg.
  7. Season as needed.

If you dont eat rice Im sure this could be well substituted for quinoa or lentils.