Breakfast Delicious Recipes
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Welcome to our collection of clean-eating breakfast recipes! A strong start to the day sets the tone for success, and with these nutrient-packed breakfast options, you’ll be fueling your body with the energy it needs to thrive. Whether you’re heading to work, getting in a workout, or starting your day with family, these wholesome, delicious meals are designed to keep you satisfied and on track with your Little Black Dress & Tie journey.
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What’s for Breakfast?
Breakfast is more than just the first meal of the day—it’s your opportunity to nourish your body and mind for whatever lies ahead.
Pumpkin Pancakes…YES!
LBD Serving size: 2 x 4.5” pumpkin pancakes
Makes 2.5 servings. The extra makes a great back-up snack!)
Ingredients:
Directions:
Mix the dry ingredients (almond flour, pumpkin pie spice, cardamom, ginger, cinnamon, baking soda) together with a wire whisk.
Pre-heat a large pan on the stove to medium heat. Then, add the rest of the ingredients (pumpkin, vanilla, lemon, honey, beaten eggs) and mix with a spoon.
Grease the bottom of the pan with a small amount of coconut oil, and ladle a few tablespoons into the pan like pancakes. Cook for about 2-3 minutes on each side. AMAZING! Serve with fresh fruit & pecans ☺
LBD Serving size: 2 x 4.5” pumpkin pancakes
Makes 2.5 servings. The extra makes a great back-up snack!)
Ingredients:
- 3/4 cups almond flour
- 3/4 tsp. pumpkin pie spice
- 1/4 tsp. cardamom
- 1/4 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/8 tsp. baking soda
- 1/2 cup organic pumpkin (from a can)
- 3/4 tsp. vanilla
- Juice of 1/4 lemon
- 1.5 Tbs. raw, organic honey (can sub coconut sugar)
- 2 organic eggs + 1 yolk (beaten)
- Coconut oil
Directions:
Mix the dry ingredients (almond flour, pumpkin pie spice, cardamom, ginger, cinnamon, baking soda) together with a wire whisk.
Pre-heat a large pan on the stove to medium heat. Then, add the rest of the ingredients (pumpkin, vanilla, lemon, honey, beaten eggs) and mix with a spoon.
Grease the bottom of the pan with a small amount of coconut oil, and ladle a few tablespoons into the pan like pancakes. Cook for about 2-3 minutes on each side. AMAZING! Serve with fresh fruit & pecans ☺
Egg & Veggie Scramble
4-6 Servings:
If you prep the veggies ahead of time, this is an excellent and FAST breakfast during the week!
Sauté Veg: Prep ahead to save time (Makes 4-6 servings once you add the eggs)
In a large sauté pan, turn the heat to medium. Take ½ bag of spinach and place into pan. With tongs, gently continue tossing until the spinach has wilted (1 minute).
Don’t leave the spinach in the pan, it will burn! As soon as it’s finished wilting, remove spinach into a plate and repeat with the rest of the spinach.
Next, heat up 2 Tbs. coconut oil and sauté onion for a few minutes BEFORE adding the other chopped veggies to the pan. Season with salt & pepper. Sauté to your liking (about a few minutes).
Drain the spinach and add to the sauté mixture. Let cool for a few minutes and then store in a Tupperware (for up to a week).
(I usually make a BIG batch of this once a week and use this in my eggs throughout the week if I don’t make a green smoothie.)
To Complete the Scramble:
4-6 Servings:
If you prep the veggies ahead of time, this is an excellent and FAST breakfast during the week!
Sauté Veg: Prep ahead to save time (Makes 4-6 servings once you add the eggs)
- 1-2 Tbsp. Coconut Oil
- 1 lb. spinach
- Sea Salt & Freshly Ground Pepper
- Any Veggies you have in the house! (about 2-4 cups total depending on how much you want to make
- Suggestions: sweet onion, red pepper, tomato, zucchini, squash, mushrooms, artichoke, etc.
In a large sauté pan, turn the heat to medium. Take ½ bag of spinach and place into pan. With tongs, gently continue tossing until the spinach has wilted (1 minute).
Don’t leave the spinach in the pan, it will burn! As soon as it’s finished wilting, remove spinach into a plate and repeat with the rest of the spinach.
Next, heat up 2 Tbs. coconut oil and sauté onion for a few minutes BEFORE adding the other chopped veggies to the pan. Season with salt & pepper. Sauté to your liking (about a few minutes).
Drain the spinach and add to the sauté mixture. Let cool for a few minutes and then store in a Tupperware (for up to a week).
(I usually make a BIG batch of this once a week and use this in my eggs throughout the week if I don’t make a green smoothie.)
To Complete the Scramble:
- ½ tsp. Coconut Oil
- 2-3 Eggs (3 whites, 1 yolk) (whisked in a bowl)
- Sea Salt & Fresh Ground Pepper for seasoning
Frittata with Zucchini, Tomato, Onion, Spinach, & Turkey Bacon
***Makes 4 Servings
Makes a great back-up breakfast during the week if you’re in a rush and a great snack alternative
Ingredients:
Directions:
In a nonstick oven safe sauté pan, place olive oil on medium heat. Add onion and cook until onions are transparent. Add zucchini and cook 1 - 2 minutes and add tomatoes and cook until onions are golden brown. Season with sea salt & pepper.
Add spinach and cook until spinach is wilted (you can also use frozen spinach that has thawed and been drained). Add turkey bacon and parsley and cook one minute more. Remove from pan and set aside.
Preheat oven set to broil, placing top rack 3/4 of the way up to the broiling element.
Wipe the same pan with a paper towel and return heat to pan.
Add Olive Oil, heat for 10 seconds and add eggs. (do NOT stir)
Lower heat. When the bottom of the egg has set to medium-firm,
remove pan from heat.
Scatter the cooked vegetables across the entire surface of the egg and place pan under the broiler element. Some ovens broil with the door open, others shut. Follow your recommended settings.
Cook until the egg is set on the top. It will rise, thicken & bubble. When top is lightly golden, remove the pan from the oven with a potholder.
Let cook for 1 - 2 minutes longer out of the oven. With a spatula, remove the frittata from the pan onto a flat dish. Slice in 4 equal quarters.
***Makes 4 Servings
Makes a great back-up breakfast during the week if you’re in a rush and a great snack alternative
Ingredients:
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Small zucchini, rinsed, halved & sliced into 1/4" slices
- 1 Medium sweet onion, peeled, halved, & cut into thin slices
- 3 Plum tomatoes, rinsed, halved & cut into 1/4" slices
- 3 Strips Organic Nitrite Free Turkey Bacon, cooked crisp & chopped
- 1 x 8 oz. package organic baby spinach
- 1 Tbs. chopped fresh flat leaf parsley
- 4 large Organic Eggs + 4 egg whites, adding 1 Tbsp. cold water, whisk until frothy
- 2 Tbsp. Extra Virgin Olive Oil
- Sea Salt & freshly ground pepper to taste
Directions:
In a nonstick oven safe sauté pan, place olive oil on medium heat. Add onion and cook until onions are transparent. Add zucchini and cook 1 - 2 minutes and add tomatoes and cook until onions are golden brown. Season with sea salt & pepper.
Add spinach and cook until spinach is wilted (you can also use frozen spinach that has thawed and been drained). Add turkey bacon and parsley and cook one minute more. Remove from pan and set aside.
Preheat oven set to broil, placing top rack 3/4 of the way up to the broiling element.
Wipe the same pan with a paper towel and return heat to pan.
Add Olive Oil, heat for 10 seconds and add eggs. (do NOT stir)
Lower heat. When the bottom of the egg has set to medium-firm,
remove pan from heat.
Scatter the cooked vegetables across the entire surface of the egg and place pan under the broiler element. Some ovens broil with the door open, others shut. Follow your recommended settings.
Cook until the egg is set on the top. It will rise, thicken & bubble. When top is lightly golden, remove the pan from the oven with a potholder.
Let cook for 1 - 2 minutes longer out of the oven. With a spatula, remove the frittata from the pan onto a flat dish. Slice in 4 equal quarters.
Egg-Muffins
***Makes 8 servings
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative ☺
Ingredients
Directions:
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened. Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and turkey bacon, and process until finely chopped.
Whisk the 6 whole eggs and 6 whites and season with pepper. Mix your zucchini & turkey bacon mixture in with your eggs.
Then, add the 4 cups of spinach to your processor to finely chop, and add these to your eggs in the bowl. Add the onion and pepper mixture to your eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20-25 minutes or until the egg-muffins have set in the middle.
***Makes 8 servings
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative ☺
Ingredients
- 12 organic eggs (6 whole + 6 whites)
- ½ onion, diced
- 1 fresh red pepper, seeded & diced
- 2 zucchini squash, diced
- 6 slices of nitrate-free turkey bacon
- 4 cups of fresh spinach
- Fresh ground pepper to taste
Directions:
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened. Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and turkey bacon, and process until finely chopped.
Whisk the 6 whole eggs and 6 whites and season with pepper. Mix your zucchini & turkey bacon mixture in with your eggs.
Then, add the 4 cups of spinach to your processor to finely chop, and add these to your eggs in the bowl. Add the onion and pepper mixture to your eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20-25 minutes or until the egg-muffins have set in the middle.