Sarah Coleman: Brunch? Yes please!
Steamboat Springs — ‘Tis the time of year for lazy Sunday mornings full of hot drinks and big, yummy breakfasts. This is, of course, after you skin the mountain that’s still sporting snow or get in your open gym CrossFit workout.
Nothing is better than starting off the day with a healthy and satisfying meal. Here are a few great options to some pretty basic breakfast staples with a twist.
Sweet Potato Pancakes
I’ll see your flapjacks and raise you the sweet potato pancakes. These are both simple and delicious.
- One large sweet potato (cooked and mashed)
- 3 large eggs
- Cinnamon (to taste)
- Salt (to liking)
Blend all ingredients until smooth.
Melt coconut oil on your preferred pancake skillet, place dollops of sweet potato mixture until cook until golden brown. Top with fresh berries and pure maple syrup. They make great leftovers, as well. Enjoy.
Move over crepes and French toast … Introducing, Dutch babies. This is one of my secret family recipes made gluten-free. Don’t tell my mother.
- 1/3 stick ghee or grass-fed butter
- 1 cup almond flour
- 1 cup almond milk
- 3 eggs
- Dash of cinnamon
- Dash of vanilla
Melt butter in a 400-degree oven.
Once butter is melted, pour the rest of the ingredients (blended until smooth) into melted butter pool. Yum. What’s better than a melted butter pool?
Bake at 400 degrees for 20 to 30 minutes until the sides are golden brown and your knife comes out clear when put in the center. There are lots of fun topping options here. Top with lemon juice and bananas or Greek yogurt and berries or pure maple syrup. Get creative.
Chicken and Waffles
A classic idea made modern and even more tasty. Yes, chicken and waffles. It’s a killer combo of simple flavors.
- 2 chicken breasts
- Dijon mustard
- Coconut flakes or oats
Roll chicken in Dijon mustard, then coat with either oats or coconut (your choice for the flavor profile you are looking for).
Bake at 400 degrees for 25 minutes or until done and slightly crispy.
- Preheat waffle iron
- 1 1/2 cups coconut or almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp coconut oil
- 3/4 almond milk or coconut milk
- 3 eggs
Mix until smooth. Here is where it gets fun. Feel free to add any fun ingredients to the batter before they go onto the waffle iron. Savory? Try crispy bacon, sage and cooked mushrooms, and top with maple Dijon drizzle. Sweet? Try raspberries and dark chocolate. Wild? Try crisp pork belly and almond butter, and top with a blueberry puree for the ultimate PB&J flavor profile. Leftovers? Make BLT’s for lunch tomorrow.
Time to get cooking and have yourself a jolly big breakfast. Enjoy this slower time of year, and spend some quality time with those you love and hold dear. Even better, make one of these for someone who needs a little extra love in their life. Heat up some tea, turn up the breakfast tunes (I am sure there is a Pandora station for that) and get cooking. Then, take a nap.
Sarah Coleman brings years of personal health and fitness knowledge to the table. Currently the health and wellness director at The Foundry, she is a personal trainer, “CrossFitter,” coach, outdoor enthusiast, managing partner with Inspired Live Network and owner of A Weight Lifted Fitness Camp. She provides flawless technique and a positive attitude. Taking fitness to new levels, she uses the outdoor environment and your living room or work space, as well as the gym, to influence and push her clientele. Funky knee socks and outrageous colors make Sarah unique, which transfers into her training and brings a smile to everyone’s face.
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