Breakfast Inspirations

Tuesday, June 2nd, 2015

Breakfast is my favorite meal. I love weekends because it allows us more time to enjoy it. I love sleeping in, cuddling a little longer with my lovelies and slowly entering into the day. I have one little boy who loves to cook so we are usually a team in weekend breakfast preparations. He is going to make quite a husband someday!  I truly believe that when you put a little heart and soul into your food it has remarkable payoffs. There are so many studies that have been done around the importance of eating rituals and their effect on health. Establishing routines within your home will ensure that your children have a healthy relationship with food for the rest of their lives. My mother is an amazing cook, I can not remember ever hearing her recite orders into a loud speaker at a drive thru window. This healthy eating ritual is engrained into my lifestyle as a mother. I realize that life is super busy and their is always somewhere to run off to, but carving out time to nourish your body should be priority. Wake up ten minutes early, or take ten minutes longer to get going on weekend chores. Make beautiful meals, make messes, and make memories. Plan this weekends ritual today! Add Meraki!


Here are a few of Our Favorite Gluten Free Breakfast Recipes:


Gluten Free Fruit & Hemp Seed Pancakes

*The best gluten free flour ever is Americas Test Kitchen Blend. I dare you to serve this recipe to your family and see if anyone notices that they are eating gluten free. Its AMAZING and has made my life so much easier. Make a huge container and it will carry you through many, many recipes. I purchase all these products on If you do not want to use this blend than use King Arthur Gluten Free Pancake Mix as a close second. Follow the pancake recipe on the box and add your own flavor!


Americas Test Kitchen Flour Blend Recipe:

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder


  •     2 1/2 cups ATK Gluten Free Flour Blend
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 2 large eggs, separated
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1-2 teaspoons vegetable oil (I like to use a grape seed oil)

1. Whisk flour blend, salt, baking powder, and baking soda together in large bowl. In separate bowl whisk buttermilk, egg yolks, and melted butter.

2. Whip egg whites until foamy with mixer, about 1 minute. Gradually add sugar until stiff peaks form.

3. Whisk buttermilk mixture into flour mixture and gently fold in whipped egg whites.

4. Heat teaspoon of oil over medium heat until shimmering. Wipe with paper towel to leave thin film of oil. Add about 1/4 cup batter into skillet and cook until bottoms are brown and top is bubbling. Flip and cook 1 -2 minutes longer.


We really like to use cookie cutters to make our pancakes really cute and special. We switch up our fruit ingredients…mashed bananas, a homemade cinnamon butter, and of course chocolate chips!  The importance is letting your children feel like they are making their own decisions about what they are putting into their bodies, there is importance to this feeling of ownership.


 Breakfast Burritos


(my favorite gluten free wrap is Trader Joes Brown Rice Wrap) it is not my choice for a cold sandwich but for a heated use like this its perfect!


Diced Peppers, Onions, & Mushrooms

Shredded Organic Cheese

1. Scramble your eggs. You do not need to add milk here, just scramble good and they will be light and fluffy.

2. Add your chopped peppers, onions, and mushrooms to your scrambled. You can really use any vegetable that you prefer, we like to make it feel like a mexican burrito and hence chose these.

3. Sprinkle Cheese Atop!

4. Remove Egg Mixture from Skillet.

5. Add a tab of butter to skillet and throw in your wrap.

6. Fill wrap with scramble mixture

7. Roll wrap up like a burrito, ensuring that each side gets a nice crispy brown glow.



3. Sweet Potato Shred

Okay, this is one of my favorites. Its super simple, really pretty, and oh so healthy.

Sweet Potato


Coconut Oil

Trader Joe’s All Purpose Seasoning


1. Heat tab of coconut oil in a skillet.

2. Use a potato peeler to remove and discard skin of sweet potatoes

3. Continue to shred with peeler into heated skillet

4. Turn Sweet Potatoes, Season, and allow to cook until soft.

5. Toss in Handfuls of Fresh Kale and allow to cook additional three minutes.


If your looking for more morning inspirations I love the work of Gluten Free Goddess & Cooking for Isiah.











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