The most common type of breakfast is a fit philosophy healthy gluten-free easy recipes: Top 5 a fit philosophy healthy gluten-free easy recipes Preparing dishes without gluten is easier than you think for breakfast. However, you have to plan well so that you have time to cook ahead of time and can store your preparation in the freezer. That’s why today, we bring you healthy and easy gluten-free snacks for every morning. In this way, you can reduce the cost of your shopping cart. In addition, they do not involve much work beyond the regular breakfast. Or at least we can cook one day and have a delicious gluten-free breakfast.
Top 5 a fit philosophy healthy gluten-free easy recipes
Top 5 Fit philosophy healthy gluten-free easy recipe
No.1 Sweet potato breakfast
Hash nails all the right savory flavors in one easy skillet recipe. A simple mix of sweet potato, kale, bacon, onion, and bell peppers, it’s hearty and nourishing. Just crack a few eggs on top for a tried-and-true breakfast of champions recipe.
Are Sweet Potato Good For Breakfast?
Not only do sweet potatoes have a delicious flavor and a creamy, rich texture, but they’re full of fiber, vitamins, and antioxidants. Plus, they’re such a versatile ingredient when it comes to cooking.
Sweet Potato Breakfast Hash Ingredient
This recipe is extremely flexible when it comes to ingredients. You can make a breakfast hash for all seasons! But here’s what’s in today:
- Sweet Potatoes
- Bacon:
- Onions:
- Red Bell Pepper:
- Kale:
- Cumin, Garlic Powder and Paprika: For that addictive savory flavor that will have you going back for seconds.
- Eggs: I use 4 eggs,
- Green Onion: Because more savory greens on top for garnish is always a good idea.
How to make Hash sweet potato Breakfast
Made from a group of wholesome ingredients, this sweet potato breakfast hash is healthy and hearty. Here’s how to make it:
- Cook the bacon in a large pan over medium heat. Saute the bacon pieces until they’re golden and crispy and then remove them with a slotted spoon to a paper towel.
- Saute the onion and red bell pepper for about one minute to soften.
- Add the sweet potatoes and spices to the pan and cook for 10-12 minutes. Then place a lid on the pan for the last 5 minutes to further soften the potatoes.
- Add the bacon and kale to the pan and stir until the kale has just wilted.
- Create wells in the hash using a spatula. Crack an egg into each well and cook until the eggs are done to your liking. You can also cover the hash with a lid to cook your eggs all the way through.
- Remove the breakfast hash from heat and season it with a sprinkle of salt, pepper, and sliced green onion. Serve and enjoy!
Top 5 a Fit philosophy healthy gluten-free easy recipes
No.02 PALEO PANCAKES
These paleo pancakes are a perennial breakfast winner. Made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious.
PALEO PANCAKES INGREDIENTS
So, what’s in these delicious pancakes? Just some pantry and fridge staples, including:
Dry Ingredients: My favorite 3-flour blend of almond flour, tapioca flour, and coconut flour, plus baking soda and salt.
Wet Ingredients: Eggs, almond milk, honey, vinegar, and vanilla extract.
HOW TO MAKE PALEO PANCAKES
- The recipe uses 3 different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes almond flour, tapioca flour, and coconut flour.
- So, you’ll mix those flours together in a bowl along with baking soda and salt.
- Then, in a separate bowl you’ll mix the wet ingredients together. which includes eggs, almond milk (or any dairy-free milk), honey, white wine vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix everything together until you’ve got a pancake batter.
- Now, at this stage I pour the pancake batter into my pancake pen as I find it makes the most perfect, consistently sized pancakes. And, it’s kind of fun.
- But you could of course just use a ladle or large spoon to pour the pancakes onto a hot and greased pan or griddle. Then, all that’s left to do is to cook the pancakes for a few minutes on each side and serve them up!
Top 5 Fit Philosophy Healthy Gluten-Free Easy Recipes
No.03 BROCCOLI SALAD
Broccoli salad is a combination of broccoli, bacon, red onion, cranberries, sunflower seeds and goat cheese. And it’s topped with a creamy mayonnaise yoghurt dressing. It’s So easy and delicious!
BROCCOLI SALAD INGREDIENTS
The great thing about a broccoli salad recipe is how easy it is to customize. Raw broccoli forms the bulk of this salad and bacon, dried fruit, cheese, and seeds are usually involved. But you can put each of those to your personal dietary preference.
Here’s what is included in my broccoli salad:
- Broccoli
- Bacon
- Red Onion
- Dried Cranberries
- Sunflower Seeds
- Goat Cheese
So if you’d like to use raisins instead of dried cranberries or slivered almonds instead of sunflower seeds, go for it.
I’ve included goat cheese instead of cheddar cheese as I prefer it in salads and I think it adds amazing creaminess. But you could also make this salad dairy-free
CAN YOU MAKE THIS BROCCOLI SALAD DAIRY-FREE?
Absolutely. You can omit the goat cheese or use a dairy-free cheese and swap in dairy-free yogurt in the dressing. It’ll still be delicious!
HOW TO MAKE THIS EASY BROCCOLI SALAD
The only thing that requires cooking in this salad is the bacon. The rest comes together easily!
Here’s how you make it:
- Cook the bacon in the oven (it’s way easier) and when that’s done, blot it dry with a paper towel.
- While the bacon is cooking, slice the florets off a large head of broccoli and add them to a mixing bowl.
- Mix up some red onion and add that to the bowl along with the sunflower seeds, dried cranberries, and goat cheese.
- Once the bacon is cooked and cooled, crumble the bacon into the bowl and mix it all together.
- In a separate small bowl make the dressing by stirring together the mayonnaise and yogurt.
- Then add that to the salad and stir everything together for the most delicious, flavourful, highly addictive, healthy broccoli salad recipe
>>>Read our previous article click Here <<<
Top 5 Fit Philosophy Healthy Gluten-Free Easy Recipes
No.04 PALEO BANANA BREAD (SUPER MOIST)
Paleo Banana Bread is super moist, delicious and easy to make. Even better – it only takes one bowl! It’s gluten-free, grain-free and dairy-free and the perfect morning nibble to enjoy.
Serve this paleo banana bread up with a warm cup of Chemex Coffee or if it’s summer time grab a Cold Brew Coffee.
INGREDIENTS
- 2-3 bananas, ripe, approx 1 1/4 cups mashed
- 1 banana, fresh
- 224 g almond flour
- 60 g tapioca flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 eggs, large
- 56.75 g butter, or coconut oil, melted
- 84.75 g honey
- 1 tsp vanilla extract
HOW TO MAKE PALEO BANANA BREAD
The great thing about this recipe is it’s a one-bowl recipe. Just toss all the ingredients in and mix it together.
- Preheat your oven to 350 degrees Fahrenheit
- Add all of the ingredients to a large mixing bowl and blend together
- Pour the bread batter into a greased loaf pan
- Top the paleo banana bread with a fresh banana
- Bake the paleo banana bread for 50-60 minutes
- Enjoy warm and fresh out of the oven!
Top 5 Fit Philosophy Healthy Gluten-Free Easy Recipes
No. 05 BREAKFAST CASSEROLE
This is one loaded breakfast casserole! It’s made with eggs, roasted sweet potato, crispy bacon, breakfast sausage, onion, bell pepper, garlic, and the perfect amount of seasoning. Serve it up on the weekends, meal prep it for the week, or make it ahead of time for special occasions and holidays, like Christmas!
WHAT’S IN THIS BREAKFAST CASSEROLE
A great mix of protein, carbs, and fats to keep you full!
- Sweet Potato: Roasted with some spices in the oven makes it crispy on the outside, creamy on the inside.
- Bacon: Crispy bacon makes everything taste better and works well with breakfast sausage.
- Breakfast Sausage: I’m using a slightly sweet breakfast sausage. But feel free to go for a mild, medium, or even spicy flavor.
- Spices: A combination of garlic powder, paprika, and cumin takes your roasted sweet potatoes to the next level.
- Onion: I like to use yellow onion for its subtle sweetness.
- Bell Pepper: You can use any color, but I love green for the contrast in color to the sweet potato.
- Fresh Garlic: For that savory punch of flavor.
- Eggs: Binds all the ingredients together with a delicious egg base.
- Milk: You can use either dairy or dairy-free to make the eggs nice and fluffy.
- Cheese: This is optional, but I personally love just a little sprinkle of sharp cheddar on top.
HOW TO MAKE THIS BREAKFAST CASSEROLE (IT’S LOADED!)
While the ingredient list may seem long, it’s much easier to make than you think. You’ll be multi-tasking when it comes to prepping the ingredients and using both the oven and stove top at the same time. And once that’s all done, just mix everything together in the casserole pan and bake away.
- Roast the bacon and potatoes. Preheat the oven to 400F and toss the diced sweet potatoes with olive oil, garlic powder, paprika, cumin, salt, and pepper.
- Then, add slices of bacon to a sheet pan. Pop both those items in the oven and cook the bacon for 18-20 minutes.
- Once the bacon is done, take it out and place it on paper towels to dry. Then continue roasting the sweet potato for an additional 15 minutes.
- Cook the breakfast sausage, bell pepper, and onion. On medium-high heat, sauté the breakfast sausage until browned,
- then place in a 9×13-inch casserole pan. Drain off a bit of the sausage grease, then sauté the bell pepper and onion for 5 minutes. Then Add the minced garlic and sauté for another minute. Add the mixture to the casserole pan.
- Stir everything together. Mix the sausage, bacon, bell pepper, onions, and sweet potato in the casserole pan and season with salt and pepper.
- Add in the eggs. Whisk together the egg mixture and pour it over the meat and veggies.
- Bake and serve. Cook for 25-30 minutes until the edges are golden and the center is cooked through. Then slice into squares and keep on reading for a few ways to garnish and serve!
Images Downloaded From Pixaby