Creamy Blueberry Oat Bran - WOW Breakfast

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4 cups water

1 1/3 cups oat bran

7 egg whites

1 1/2 cups frozen blueberries

Honey to taste

Boil water and add oat bran. Cook two minutes and whisk in egg whites. Cook for another 3 minutes. Add blueberries and honey to taste. 

Have a delicious morning!

Presto - Buttermilk Pancakes & Syrup

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Ok later, you might hate me for sharing this recipe with you! It is so GOOD & so BAD! Like lick your plate good! Oh my! I figure I'm good if I only make it a few times a week --- WAIT I mean a few times a year!  🤣 SO GOOD!

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*PS - I never actually have buttermilk on hand at my house so I always use a substitute. 1 cup milk to 1 Tbl lemon juice. For this recipe you actually need to mix 4 3/4 milk with 4 3/4 Tbl lemon juice before you start making the recipes so it has time to sit before you need it.

Buttermilk Pancakes


3 c flour

3 Tbl sugar

1 ½ tsp salt 

3 tsp baking soda

3 tsp baking powder

3 eggs - separate whites

3 1/4 c buttermilk

Mix dry ingredients together with wire whisk. Add egg yolks. Add buttermilk to consistency. Add ¼ cube melted butter. Whip egg whites until stiff and fold into batter.


Buttermilk Syrup

3 cube butter

3 c sugar

1 ½ c buttermilk 

1 ½ tsp baking soda

Get a large pot. Now get a larger one! Yes thats the one. This recipe “comes up” when you add the baking soda. You will thank me for having you get that LARGE pot to make this in. It’s simple. Bring butter, sugar, and buttermilk to a boil. Then add baking soda. Done! Keep warm until you drizzle this insane mixture over those fluffy beautiful little cakes!

Quinoa Breakfast WOW Bowl

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Quinoa - cooked & warm

Red pepper - chopped

Avocado - cubed

Eggs - over easy or poached

Sprouts - see note below*

Build your bowl with peppers & the warm quinoa, stir the two together. Top with the desired amount of the rest of the ingredients.  Season with season salt of your choice. AND dig in!  Seriously I will eat this dish for breakfast lunch and dinner. Love it!  

*Sprouts - I prefer the Micro Asian Mix mad by Organic America, although any sprouts will do. The Micro Asian Mix includes basil, cabbage, cilantro, mitsuba, radish, shisho, shungiku, tatsoi, watercress, red cabbage, purple kohlrabi, and chives. Sprouts are crazy good for you and kick up the nutrition level of this dish while tasting like just what this simple dish needed! 

Eggs & Madras Lentils

This is one of the most simple and absolutely mouth watering breakfasts that I eat! Oh my goodness! The idea came from My Friend Lisa and she adds a little chorizo as well. That is always an option if your peeps are chorizo lovers.


Just scramble your eggs and add cheese. Heat Madras lentils and serve over the top with a fresh tortilla. 

If you want it a little more health conscious just ditch the cheese and tortilla, it still tastes amazing! 


Here are the Madras lentils I am talking about. You can also find them at Costco 😉  They are fantastic!  They have lentils and red beans in an amazing sauce!


Below is a video I did of how to make the perfect scrambled eggs if your egg making skills needs a little love or just a secret ingredient! Enjoy!

Veggie Grits


Props go to My Uncle Mike on this one! Love all the things he has taught me. It's so delicious and has been a staple at the McKittrick house now for years! 


  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 3 tomatillos 
  • 2 serrano peppers
  • 2 jalapeno peppers
  • Cilantro
  • Instant hominy grits
  • Eggs 
  • Lawry’s seasoning
  • Other optional ingredients are habanero peppers, diced ham, shrimp, cajun seasoning and hot sauce. 

Prepare all peppers and cilantro by washing and dicing. Cook grits according to directions. Be sure not to cook too much water out, you want the grits to be runny. If you do over cook y can just add a little more water.  Then cook eggs over easy. 

While you are waiting for the eggs to cook assemble your plate.  First choose your selection of peppers. Then add the grits on the top. That way, the hot grits steam the veggies while you wait for the eggs.  Then add the eggs on the top and add lawry’s salt or your choice of seasoning!  Delicious!

Power Packed Breakfast: Lentils, Eggs & Veggies

To me veggies in the morning are necessary! Not all of my breakfasts are this way but when they are I feel better.  Sometimes I even just blend up a little kale, coconut water and half lemon and take a few quick swigs before starting a breakfast that doesn't have veggies. Just as a vehicle to get them in. If you are one of my friends that struggles with veggies in the morning maybe start with an omelette that has veggies, if you want to get some veggies in.

This meal tastes so good to me and it is power packed. This plate holds around 19 grams of protein, lentils are good news that way. Plus the veggies add so much goodness. A great way to start the day!


1 cup dry lentils

1 1/2 cups purple cabbage 

1 1/2 cups kale

8 eggs

Coconut oil

Lowrys seasoning

Rinse lentils and add into sauce pan with 3 cups water. Bring to a boil and simmer for 20 minutes. Another option is to use a pressure cooker. The lentils cook in 6 minutes with this option. After lentils are cooked add lowrys seasoning to taste. 

While lentils are cooking chop cabbage and kale. Start to cook your eggs over easy in a little coconut oil. In a separate sauce pan sauté cabbage and kale in just a little coconut oil. you will want to cook just until kale starts to wilt. 

Plate lentils, veggies and eggs, warm ready and saucy. Season with salt and pepper and enjoy your super healthy power packed breakfast!


Whole Grain Banana Muffins

I seriously love when I find a recipe that cuts sugar from my life. Seriously I get enough of it, I really don't need it at breakfast 😉 These are loaded with goodness and taste fantastic. My teenager was thrilled to find out that we can make them all the time, not just as a treat! Hope you love them like we do! 


2/3 cup melted coconut oil 

1 cup maple syrup, room temperature

4 eggs

5 ripe bananas 

1/2 c almond milk

2 tea baking soda 

2 tea vanilla extract 

1 tea salt

1 tea cinnamon 

1 1/3 c wheat 

1 1/3 c oat groats 

    (Grind into flour in high speed blender. This should make 3 1/2 c flour)

2/3 c oats 

2 1/2 tea sugar, for sprinkling on the top


Preheat oven 325 degrees. Blend wheat and oat groats into flour. In mixer add coconut oil and maple syrup. Add eggs, bananas and mix. Slowly mix in milk. Add soda, extract, salt, cinnamon and mix well. Mix in flour & oats.  

Scoop and fill muffin cups 2/3 full. Should make about 24 muffins. Sprinkle a light layer of sugar over the top of each muffin.

Bake for 25 min while you enjoy that incredible aroma!! Keep on the counter, or fridge or freezer for even longer shelf life. These are versatile in the way of add ins.  If you would like to throw in some nuts or dried fruit, go for it! Enjoy!

Recipe adapted from Cookie & Kate

Valentine Tradition: Heart breakfast

Happy Valentines!  

This is such a simple breakfast to pull off.  Its not totally junky and usually you can make it with what you already have on hand.   Just cook some hot cereal.  I used oatmeal. But we are fans of all kinds of hot cereal at this house; 9 grain, farro, quinoa - you could use anything you love! Then you use a cookie cutter and put yogurt in the middle and then the cereal on the outside, the cereal holds the shape as you gently pull out the cookie cutter.  Like this...

More ideas could include using pink yogurt, or adding berries!  Simple and fun traditions show we care but also keep us going so we can feel the love!  


Video: Grandpa's Tip for Scrambled Eggs

Hi all!  Here is a simple secret ingredient shared with me by my Grandpa that makes eggs delish! Grandpa started with a cold pan and I start with a warm pan. We do it a little different but the main tips are the secret ingredient and knowing when to take the eggs off the heat.  Hope this leads to many great mornings at your house!


Nut Granola


2 cups almond meal

2 cups slivered almonds

2 cups pumpkin seeds

2 cups sunflower seeds

2 cups shredded coconut

¾ c coconut oil

¾ c honey

3 tsp vanilla


Pre-heat oven to 350 degrees. Mix all ingredinets together in a large bowl.  Line a cookie sheet with parchment paper.  Spread mixture evenly over cookie sheet.  Bake for 25 to 30 minutes or until golden brown.


Remove from oven and let cool.  Put it into containers or Ziploc bags in the freezer.  I like to do this because it keeps for a long time, especially if I do two batches.  Then serve with yogurt and fruit or whatever your favorite way is to eat granola!