Category Archives: Breakfast Ideas

Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.



  • 1 egg
  • 2 mashed bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa (1 cup dry)
  • 1 cup oat flour
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • almond milk, as needed
  • 1 cup blueberries


  1. Preheat oven to 350 degrees and grease muffin pan
  2. Combine eggs, banana and oil in a small dish and stir until combined
  3. Sift dry ingredients in a large bowl, adding quinoa last
  4. Incorporate dry into wet by hand, stirring just until combined
  5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
  6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
  7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan

Pumpkin Spiced Latte Chia Seed Pudding

On a damp, raining fall day, there’s no better way to warm the soul then to spend it cooking and baking with fall fresh apples, pumpkins and squash . I spent the better part my Saturday roasting a few sugar pumpkins, then pureeing it using an immersion blender to make soups, muffins and scones. Had a little leftover so tried adding it to a chia seed pudding in place of fruit for a fall twist on one of my favourite breakfasts.


Prep Time: 5 minutes          Ready In: overnight          Serves: 1


  • 1/4 cup almond milk
  • 1/4 cup greek yogurt
  •  tbsp chia seeds
  • 2 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tsp instant coffee
  • 2 tsp boiled water
  • 1 tbsp pecans or pumpkin seeds, optional


  1. Combine milk, yogurt, seeds, puree and spice in a small mason jar
  2. Make instant coffee with 1-2 tsp of hot water and then add to mason jar (if you don’t like a strong coffee flavour, use 1/2 tsp of instant coffee)
  3. Refrigerate overnight
  4. Serve with pecans or pumpkin seeds if desired

Kale, Quinoa & Egg Breakfast Scramble

A great brunch idea that reheats perfectly the night day for a quick week-day breakfast. Top with a fried or poached egg, or scramble your eggs and combine with kale & quinoa stir fry.


Serves: 2          Prep Time: 15 minutes          Ready In: 20 minutes


  • 1/2 cup red quinoa
  • 1 cup water
  • 2 tbsp butter or oil
  • 1 small onion, diced
  • 1/4 red, orange & yellow peppers, diced
  • 1/2 tomato, diced
  • 2 large kale leafs, chopped
  • 1 tbsp lime juice
  • 1/2 tsp cilantro
  • 1/2 an avocado, chopped
  • 2 eggs


  1. Bring water to a boil in a small sauce pan
  2. Add quinoa, reduce heat, stir and cover
  3. Let cook for 10 minutes until water is absorbed
  4. Meanwhile, heat butter in a cast iron fry pan
  5. Saute onion for a few minutes, then add peppers and saute for another few minutes
  6. Next, add kale and stir until it softens
  7. Finally, toss in tomatoes
  8. Once quinoa is cooked, add lime and cilantro and transfer to fry pan with veggies
  9. Now fry or poach your eggs
  10. Place quinoa/kale mixture equally on two plates, add avocado, and top with egg

Zucchini Pancakes

Here’s a delicious way to incorporate some greens into a breakfast favourite!



  • 1 cup whole wheat flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1 cup buttermilk (1 cup of milk with 1 tbsp lemon juice – let sit for 5 minutes)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup grated zucchini
  • 1/4 cup unsweetened coconut


  1. Prepare buttermilk & melt butter
  2. In a small bowl, sift dry ingredients
  3. Whisk melted butter, buttermilk and eggs
  4. Incorporate dry ingredients into wet, stirring until just combined
  5. Fold in zucchini and coconut
  6. Cook in a greased pan approximately 3-5 minutes each side, until golden brown
  7. Serve with honey or maple syrup, if desired


Apple Cinnamon Breakfast Parfait

I love making this recipe on the weekend! The leftovers make a great recess/coffee break (pictured below) or layer it twice for a protein-filled breakfast on the run during those busy back to school/work weeks.

photo 1

Serves: 2          Prep Time: 20 minutes          Ready In: 20 minutes


  • 1/2 cup quinoa
  • 1 cup water (or apple juice)
  • 1 tsp cinnamon
  • 1/2 cup oats
  • 6 chopped walnuts
  • 1/4 tsp cinnamon
  • 1 tsp brown sugar
  • 1 tbsp coconut oil, melted
  • 1 apple, cored and diced
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp honey
  • water
  • 1/4 cup greek yogurt


Quinoa Layer

  1. Bring water to a boil (I like to use half water, half apple juice)
  2. Add quinoa, reduce heat to simmer and cover
  3. Let cook for 15 minutes until water is absorbed
  4. Add cinnamon and stir

Oat Topping

  1. Preheat oven to 350 degree
  2. Melt coconut oil in a small measuring cup
  3. Add oats, walnuts, cinnamon, brown sugar. Stir to combine
  4. Line a baking sheet with parchment paper and bake on middle rack for 10 minutes until golden brown

Apple Compote

  1. Combine apple, cinnamon, vanilla, honey in a small sauce pan
  2. Bring to a boil, then reduce to a simmer, adding water if required
  3. Cook until apples soften, approximately 15 minutes


  1. Start with yogurt, then add quinoa, apple compote and top with oat crumble
  2. Enjoy with a drizzle of honey, some raisins or on its own!



Kale & Feta Omelette

Here’s a quick, hardy brunch idea to add more greens to your diet. You can play around with the flavours by switching feta to cheddar (which I did for someone who doesn’t like feta) and omitting the bacon if you’re a vegetarian.

photo 3-1

Serves: 2          Prep Time: 10 minutes          Ready In: 15 minutes


  • 3 eggs
  • 1/4 tsp tumeric
  • 1/8 tsp chili powder
  • pinch of sea salt
  • 1 tbsp oil + 1 tsp
  • 1/2 cup red pepper, diced
  • 1/4 cup onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup kale, chopped
  • 2 oz feta cheese
  • 2 slices of bacon, crumbled, optional


  1. If using bacon, cook bacon, set aside & crumble
  2. Mix eggs and spices in a small dish
  3. Heat 1 tbsp oil over medium heat and saute onions, garlic & peppers
  4. Once veggies are soft, add kale to soften, until it turns bright green
  5. Transfer veggies to a small bowl
  6. Heat 1 tsp oil in a fry pan
  7. Add half the egg mixture and allow to set, approximately 2-3 minutes
  8. Add half the veggies, crumbled cheese and bacon and let set another 2 minutes before flipping
  9. Repeat sets 6-9 for the second omlette

Blueberry Quinoa Cakes

It’s blueberry season in Newfoundland so here’s a great pancake recipe that will leave you feeling satisfied for hours. Serve with maple syrup, homemade blueberry jam or fresh berries.



Serves: Makes 8 four inch pancakes          Prep Time: 15 minutes          Ready In: 20 minutes


  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 cup quinoa flour
  • 3/4 cup whole wheat flour
  • 1/8 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 cup apple sauce
  • 3/4 cup milk
  • 1 tsp vanilla
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/2 cup blueberries


  1. Combine quinoa and water in a small sauce pan. Bring to a boil. Reduce heat and cover. Let cook 15 minutes or until water is absorbed
  2. Meanwhile, combine flours, sugar, baking powder and salt in a small bowl
  3. In a large bowl, combine apple sauce, milk, vanilla, butter and 1 and a half egg yolks. Stir until combined.
  4. Next, add dry ingredients to wet and stir until just combined
  5. Beat egg whites until small peaks form. Transfer this to batter and stir until just combined. The key is not to over mix.
  6. Finally, add cooked quinoa & berries and stir until just combined.
  7. Heat a cast iron fry pan with oil and spoon batter using 1/4 cup measuring cups.
  8. Cook over medium heat until golden on each side (3-5 minutes)
  9. Serve with fresh blueberries, blueberry jam or maple syrup

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