Put on your imagination hat for a moment:
Imagine a throng of hungry women in yoga pants, shaking their fists in the air and waving signs as they chant:
"WHAT DO WE WANT?"
"NO MORE EGGS!"
"WHEN DO WE WANT IT?"
Who are these sign-waving food activists (with amazingly sculpted shoulders and tight glutes, I might add - bahaha!) and why are they so upset about the harmless little "incredible, edible egg"?
"They" are my online nutrition coaching clients, and they want a cease & desist order on all egg breakfasts because they are sick and tired of eggs.
If I send them one more omelet, one more scramble, one more "just top it with a poached egg!"-recipe, I fear I will have a revolt on my hands. A revolt that - if left untamed - could have them running to the nearest coffee shop for icing-covered scones, because that's exactly what I would want for breakfast after a morning of protesting oppressive, unimaginative high-protein breakfasts...
I've been scouring the internet for egg-free breakfast inspiration all week, and I must say, it's slim pickins out there. BUT, necessity is the mother of invention and I love a good food challenge even more than I love good food.
When you can't find the recipe you want on the Internet, you CREATE the recipe you want on the Internet.
I tested this recipe for a gluten-free Peach & Blackberry Breakfast Crisp yesterday morning, but wasn't sold on it right away. The protein powder I used - not my normal Tera's Whey - had a bit of an aftertaste to it. Once the crisp cooled, the aftertaste subsided and by the next morning, this recipe was a HECK YES and I am definitely making it again! Today when I woke up early to write, it was too easy having a container of this in the fridge: just scoop it into a bowl, reheat, and put a fresh pot of coffee on. Busy morning fuel - and not an egg in sight!
Inspired by my trip to the North Carolina Farmer's Market last weekend, I offer this (egg-free) olive branch to end The Great Egg Rebellion of 2015:
Peach and Blackberry Breakfast Crisp
For the fruit:
6-8 firm ripe peaches (about 2 lbs.)
1 c. fresh blackberries (raspberries or blueberries work as well)
2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
2 Tbs. coconut sugar
6 packets of Stevia in the raw
2 Tbs. arrowroot powder
For the crisp:
3/4 c. oat flour
1/4 c. almond flour/almond meal (any nut flour would work)
2 scoops Tera's Whey Vanilla Bourbon Whey Protein Powder
3 Tbs. coconut sugar
6 packets of Stevia in the raw
½ tsp. sea salt
½ tsp. ground cinnamon
6 Tbs. cold unsalted butter, diced
1. Preheat oven to 350 degrees.
2. For the fruit: slice the peaches into 1" pieces, and place them in a large bowl. Add the lemon zest, lemon juice, coconut sugar, Stevia, and Arrowroot powder. Toss well. Gently mix in the berries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a lightly-greased 8x8 baking dish.
3. For the crisp: combine the oat flour, almond flour, protein powder, coconut sugar, Stevia, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas.
4. Rub and press the mixture together with your fingertips until forms big crumbles, then sprinkle evenly over the fruit. Place the baking dish in the oven to bake for 40 to 45 minutes, until the top is lightly browned and crisp, and the juices are bubbly.
Serve warm or at room temperature.
Nutrition Info for 1/6 of recipe: 304 calories, 36 g carbs (4 g fiber), 16 g fat, 9 g protein
FAT LOSS FOODIE TIP: This is great reheated the next morning for a quick on-the-go breakfast, and it's husband-approved and definitely kid-friendly, too. (What kid - or adult for that matter - doesn't want dessert for breakfast!?) I recommend serving alongside some Greek yogurt or lean breakfast meat (i.e. chicken or turkey sausage) for a little extra protein boost to keep you fueled and energized for a few hours. I had mine with a mug of Gingerbread Cookie BrewLaLa Coffee and it.was.heavenly.
EVERY Fit Girl could use an egg-free morning now and then! SHARE this post now on Facebook, Pinterest, and Twitter using the buttons below - and be sure to follow me on Instagram!