WEB EXTRA: HEALTHY BREAKFAST RECIPES
These recipes are from The Bikini Kitchen Cookbook written by Joyce Nichols. For more healthy comfort food recipes please visit www.thebikinikitchen.com
Official TBK Pancakes
Ingredients
¾ cup of Gluten Free Oats
¾ cup of Almond Flour
¼ cup of coconut flour
¼ cup of arrow root or tapioca flour
¼ cup of agave nectar
6 egg whites
1 cup of coconut yogurt (plain or flavored)
1 tsp of baking powder
½ tsp of salt
1 cup of water (add a little at a time until desired thickness)
Instructions:
Place oats, coconut flour, almond flour, arrow root (or tapioca flour), baking powder and salt in a food processor and cut until a fine well combined flour is the result. Add eggs, agave nectar, yogurt and water to the dry mixture and mix until desired texture (coconut flour soaks up liquid, so you may need more water). Preheat a skillet and spray just enough to make it easy to cook your cakes. Take a ¼ cup measuring cup and scoop the batter (this makes the perfect size pancake). Place on skillet and cook until the edges bubble and look done. Flip and cook until golden.
You can sprinkle the top with a stevia packet and a few blueberries.
Hash Brown Pie
Ingredients
1/4lb of chicken sausage
1tbsp olive oil
1 diced potato
1 diced yellow onion
1 diced red bell pepper
1 clove of minced garlic
8 egg whites
¼ cup of milk
1 tsp of garlic powder
Salt and pepper to taste
Directions:
Preheat the oven at 350 degrees. In a skillet add oil, sausage and cook until no longer pink. Once done set aside. In the same pan cook all the vegetables and cook for about 10 minutes. Meanwhile whisk 8 egg whites in a bowl adding pepper, salt and garlic powder. Add sausage in a lightly sprayed baking dish. Then add veggies and eggs. Bake until eggs are cooked through…about 10-15 minutes.
Yields 6 servings
