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Rise & Shine: 5 Morning-Making Breakfasts

5 healthy A.M. eats that you'll actually choose over bagels & breakfast sandwiches. No, really.

As snooze button enthusiasts, we hate to admit this, but everything we've heard about mornings is likely true. Does it set the tone for your entire day? Check. Can an early rise yield more productivity? Double check. Is the morning the best time to achieve an enhanced sense of clarity and calm? Sigh, triple check.

We don't know about you, but our mornings more commonly consist of a ten-minute mad dash out the door, while later applying BB cream and mascara in a cab than they do A.M. sweat sessions and DIY blow outs. Similarly, when push comes to shove, bagels with lox and cream cheese or grab-and-go processed breakfast bars are often what wins out over more wholesome morning meal choices—which, despite that whole "setting the tone for the day" thing, just can't compete with melted cheese or chocolate. 

The solution? Turn to Casey Rose of Casey's Wholesome Kitchen, duh (you might remember her from her next-level stunning smoothie bowls, which, similarly, make for an easy-to-assemble and thoroughly delicious morning nosh). It turns out that Rose has more than just artfully-arranged berry toppings and swirls of assorted seeds and nuts up her proverbial apron sleeve. Case in point? The workweek-long breakfast menu of fruit pizza and protein-filled pancakes, among a host of other mouthwatering recipes she put together for us. We solemnly swear that not only will these a) beat out the temptation that is processed carbs, but will also b) keep you full until noon and then some, as well as c) fuel your getting-sh*t-done morning grind sans crash. Oh, and you can prep them the night before—we wouldn't want to cut into your snooze time.  

For the Crust:
3 tbsp garbanzo bean flour
1/2 tbsp coconut flour
1/2... Read More

For the crust, you will need:

3 tbsp garbanzo bean flour

1/2 tbsp coconut flour

1/2 tsp baking powder

1/2 tbsp coconut sugar (or sweetener of choice)

1/4 cup water or milk

1/4 banana (mashed)

1/4 tsp cinnamon

Toppings:

about 1 cup frozen red berries, thawed slightly and mashed

sliced banana

blueberries

peanut butter

Greek yogurt (omit for vegan)

Directions:

"In a bowl, mix garbanzo bean flour, coconut flour, baking powder, sugar and cinnamon until combined. Add in the water and mashed banana and mix until the batter is smooth and the flour is incorporated.

Grease a small cast iron skillet (mine is 7') and pour the batter in. Flatten into a circle with the back of a spoon or spatula. Don't spread the crust to the edges of the pan, it will be easier to remove if there is a little space.

Place the skillet in a cold oven, then turn the oven on to 420F. Bake the crust in the warming oven for about 15 minutes, then once the top looks slightly browned, remove it. Spread on the mashed berries and layer banana slices on top of that. Place back in the oven for about 5 - 7 minutes, until the banana looks slightly caramelized. 

Remove from the oven, and carefully remove the pizza from the pan with a wide spatula. I added Greek yogurt around the edges, lined the pizza with blueberries, and drizzled on some peanut butter!"

You Will Need:
3 tbsp garbanzo bean flour
1 scoop vegan vanilla... Read More

You will need:

3 tbsp garbanzo bean flour

1 scoop vegan vanilla protein powder 

1/2 tsp ginger

1/4 tsp cinnamon

1 tsp maca powder

1/8 tsp baking powder

1/2 tsp sweetener of choice (stevia, coconut sugar, etc)

1 tsp chia seeds + 1 tbsp non-diary milk of choice 

this forms a chia "egg"

1/4 cup + 2 tbsp non-dairy milk of choice

1/2 tbsp blackstrap molasses

1/2 tsp vanilla extract

Directions:

"Preheat a skillet over medium heat, and melt a little coconut oil.

In a small bowl, combine the chia seeds and milk and let it sit for about 10 minutes to gel and form a chia 'egg'.  

In a medium mixing bowl, combine the garbanzo bean flour, protein powder, cinnamon, ginger, maca powder, baking powder and sweetener, then whisk until well combined.

In a smaller bowl, add the milk, vanilla extract, molasses and chia egg and stir with a fork, then add the liquid to the dry ingredients and whisk until combined. There may be some clumps, but the batter should be fairly smooth and pourable.

Turn the heat down to medium-low, and pour about 1/8 cup of the batter onto the pan. Let cook until bubbles form on the top, about 2 minutes, then flip and cook until both sides are nicely browned.

Repeat with the rest of the batter, stack up tall on a plate, top with whatever you like and dig in. I layered them with banana slices, topped them with my healthy raw chocolate sauce, blueberries and cacao nibs!"

You Will Need: 4 tbsp (or 1/4 cup) dry, unpopped Amaranth... Read More

You will need:

4 tbsp (or 1/4 cup) dry, unpopped Amaranth 

1 cup water

1 banana

1 tsp chia seeds

"Caramel" flavor:

1 soaked, pitted medjool date, chopped into fine pieces

1 tsp maca powder

Chai spices:

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/3 cup egg whites

1/2 tsp vanilla extract

Directions:

"To pop your amaranth, heat a large sauce pan that has a lid over high heat so the bottom becomes extremely hot. You'll know the pan is hot enough when a few drops of water dance around the bottom. 

Using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It's important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan. Repeat with 3 more tablespoons of the amaranth.

Cut your banana in half and mash one half completely into a puree. Soak, pit and chop your date into fine pieces. 

Place the water in a small sauce pan and turn on the heat to medium high. Once the water is warm but not boiling, pour in the popped amaranth. Stir with a fork until all the grains soak up water. 

Next, add your chia seeds. They will soak up some of the water while it cooks. Add your mashed banana and date pieces and stir again. Add the maca powder, cinnamon, ginger, and nutmeg and stir again until combined. 

Add your egg whites and turn down the heat to medium, or medium low. Stir the porridge continuously to incorporate the egg whites, which helps make it super creamy and fluffy. In the last couple minutes of cooking, add the vanilla extract. This helps maintain the vanilla flavor.

Continue to stir until the egg whites cook and the porridge has thickened. Pour into a bowl and top with whatever you likeI used the rest of the banana, pistachios, white mulberries, blueberries and peanut butter."

Chocolate Pancakes:
2 heaping tbsp coconut flour (packed)
1 tbsp cacao powder
1/2... Read More

For the Chocolate Pancakes, you will need:

2 heaping tbsp coconut flour (packed)

1 tbsp cacao powder

1/2 tsp sweetener of choice (I used stevia)

1/8 tsp baking soda

1 egg

1/4 cup + 1 tbsp coconut milk (or milk of choice)

1/2 tsp vanilla extract

For the Pumpkin Spice Pancakes, you will need:

2 heaping tbsp coconut flour (packed)

1/2 tbsp pumpkin pie spice

1/2 tsp sweetener of choice

1/8 tsp baking soda

1 egg

1/4 cup + 1 tbsp coconut milk

1/2 tsp vanilla extract

Directions:

"Preheat a pan over medium heat and melt a little coconut oil.

You'll need to make two batters for these pancakes. In two separate mixing bowls, first combine the dry ingredients for each flavor and whisk until the ingredients are incorporated.

For the Chocolate batter, whisk the egg, then add in the milk and vanilla extract. Pour this into the dry chocolate ingredients and whisk well until the flour absorbs the liquid. Feel free to add more milk until the batter reaches a slightly runny consistency.

For the Pumpkin Spice batter, repeat the above steps with the egg, milk and vanilla.

Starting with either flavor, pour about 1/8 cup of the batter onto the pan.

Cook until the top is bubbling (about 3 minutes) then flip and cook another minute until both sides are nicely browned. Repeat with the rest of the batter until both are all gone. I topped mine with a raw Caramel Coconut Ganache (recipe for which is below) and blueberries!

Caramel Coconut Ganache

1/2 tbsp maca powder

1/2 tbsp melted coconut butter (heaping)

1/2 tsp granulated stevia (or 4-5 stevia drops)

Directions:

In a small bowl, combine the maca powder and stevia.

SLOWLY add a trickle of warm water, mixing constantly, until the maca absorbs the water and reaches a sauce-like consistency.

Add in the coconut butter and mix. The sauce will thicken.

Again, SLOWLY (I actually did it one drop at a time) add warm water, mixing constantly, until the sauce reaches a thick but pourable consistency.

Since coconut butter is solid at room temperature, keep this ganache on or near a warm spot so it doesn't solidify."

Caramel Coconut Ganache

1/2 tbsp maca powder

1/2 tbsp melted coconut butter (heaping)

1/2 tsp granulated stevia (or 4-5 stevia drops)

 

Directions:

"In a small bowl, combine the maca powder and stevia.

SLOWLY add a trickle of warm water, mixing constantly, until the maca absorbs the water and reaches a sauce-like consistency.

Add in the coconut butter and mix. The sauce will thicken.

Again, SLOWLY (I actually did it one drop at a time) add warm water, mixing constantly, until the sauce reaches a thick but pourable consistency.

Since coconut butter is solid at room temperature, keep this ganache on or near a warm spot so it doesn't solidify."

You Will Need:
4 tbsp dry amaranth (to be popped)
1 cup... Read More

You will need:

4 tbsp dry amaranth (to be popped)

1 cup water

1 banana

1/3 cup egg whites

1 tsp chia seeds (optional)

1 tbsp raw cacao powder (more or less depending on how chocolate-y you want it)

1/4 cup fresh or frozen raspberries

1/2 tsp vanilla extract

Directions:

"To pop your amaranth, heat a large saucepan that has a clear lid over high heat so the bottom becomes extremely hot. You'll know the pan is hot enough when a few drops of water dance around the bottom. 

Using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It's important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan. Repeat with 3 more tablespoons of the amaranth.

Cut your banana in half and mash one half completely into a puree. Place the water in a small sauce pan and turn on the heat to medium high. Once the water is warm but not boiling, pour in the popped amaranth. Stir with a fork until all the grains soak up water. Next, add your chia seeds. They will soak up some of the water while it cooks. Add your mashed banana and stir again. Add your cacao powder now and stir to combine. Add your egg whites and turn down the heat to medium low. Stir the porridge continuously to incorporate the egg whites, which helps make it super creamy and fluffy. Once the porridge has thickened, stir in your vanilla extract and raspberries until the porridge has reached your desired consistency.

Transfer to a bowl and top with the rest of your banana, raspberries and coconut butter (or whatever you want!)"

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