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Inspiration from Meghan

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5 Secrets To A Best Breakfast + Breadless Bread Recipe

 

Breakfasts can get tricky. Hence our desire to compile a list of your VERY BEST breakfasts. The goodies you have been posting have been amazing and we want more, more, more!

Please participate by sharing a link or recipe below of your best breakfast.

Somewhere in the mix, we seem to have come to a universal industrialized nation decision that the following are okay breakfasts:

  • A donut or muffin and a coffee.
  • Toast or a bagel and cheese.
  • Processed GMO corn converted into flakes and served with antibiotic rich pasteurized cow's milk.
  • Processed GMO soy powder mixed with a banana, orange juice  and yogurt in a blender.
  • A cocktail of processed goodies in bar form wrapped in plastic.
  • Nothing at all.

These are not breakfasts and will not sustain your energy, brain power, or health for very long. We want our breakfast, the first drop of oil in the tank to fuel us the whole morning long. Consider your breakfast the basic foundation of your day. You need it to stay strong.

Meghan's 5 Secrets to A Best Breakfast

  1. It is unquestionably super delicious.
  2. It contains an awesome source of good fats to fuel the brain and nervous system.
  3. It contains a great source of protein to balance the blood sugar (ladies- this will also help keep the testosterone at bay to avoid increased growth of unsightly massive chin hairs)
  4. It contains soluble and insoluble fibre to feed and nourish the cells of your intestinal tract and help you have a super wicked morning poop.
  5. It is eaten with enough time to bite, chew, and swallow. Three separate and distinct actions.

On that note- last week, I created this amazing Chickpea Sunflower Bread. Rich in protein, good fat and fibre, it's also grain and nut free. Most importantly it's super delicious and can be ready in 20 minutes.

Chickpea Sunflower Bread

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: bake blender food processor bread breakfast dinner lunch dairy-free gluten-free low-carb low-sodium nut-free soy-free vegan vegetarian chickpea corn fall spring summer winter

Ingredients (serves 2-4)

  • 1 cup chickpea flour
  • 1/4 cup sunflower seeds, ground
  • 1 cob or 1/2 cup fresh, organic corn kernals
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 tsp sea salt

Instructions

Preheat oven to 400.

Add all ingredients to your food processor or high powered blender and blend until smooth.

Coat a round or rectangular glass baking dish with olive oil and dust with chickpea flour.

Pour batter into dish and spread and smooth with a spatula.

Place in oven and bake for 15-20 minutes until a tooth pic inserted in comes out clean.

Allow to cool and enjoy.

 

9 Responses to “5 Secrets To A Best Breakfast + Breadless Bread Recipe”

  1. Hayley Robbins said…
    Hey Meghan, Are you able to post some more recipes that actually encompass the 5 breakfast tips apart from the chickpea and sunflower bread? Cheers Hayley
  2. Gail said…
    Oats the Slow Way 2 cups steel cut oats 2 cans organic coconut milk 1 cup of water 4 cups almond milk 4 Tbsp coconut oil or organic butter 4 Tbsp agave syrup or maple syrup 2 Tbsp cinnamon 2 tsp vanilla or a vanilla bean 2 cups peeled and chopped apples 1 cup raisins 1 cup dried fruit (cranberries, chopped apricots, cherries, blueberries) Combine all ingredients in a slow cooker and stir. Cover the cooker and set on High until all ingredients are hot and the butter is melted. Turn cooker down to Low and continue cooking but stir every 20 to 30 minutes. Add more liquid if you like your oats to be runny. Let the slow cooker cook for 3 to 4 hours until the oats are soft and chewy and the mixture is thick. Store in the fridge and reheat on the stove with almond milk. Can be eaten hot or cold but is best when it is warm and right out of the pot! This recipe makes a lot of oats but it keeps well in the fridge. If your slow cooker is a small one, you may want to make a half recipe. It is so delicious that you can eat it for dessert. It never lasts very long at our house!
  3. Judy Griffin said…
    Plan on trying this sunflower chick pea bread-very appealing! Thank you. This is my daily go to breakfast to warm up in the winter. http://tinyurl.com/b2lpzv7
    • Meghan Telpner said…
      That looks so good! Thanks for sharing.
  4. Tas said…
    hi Meghan, this recipe looks great. I'm wondering if ground flax seeds would help with boosting the fibre content or is there enough in the chickpea flour and sunflower seeds? Look forward to making this. Thank you.
  5. Erika Flynn said…
    Is there another vegetable that can replace the corn and still work this well? Please and thank you :)
    • Meghan Telpner said…
      Just omit the corn. No problemo!
  6. Mariann Dunsmore said…
    I've tried Presidents choice Organic oats, then I went to steel cut oats, same problem. I get packed in my intestines, rectum. I try to drink more, mostly herb teas, start my day with warm lemon water. But I still can't pass the Oats, even when I make my own granola. Should I just stay away from them? When I cook along time, you get that gluey, pasty texture that I am sure translates to glue inside of me. AND while you are here Meghan, any advice for Hemorrhoids? Thanks
    • Meghan Telpner said…
      I can't give personal recommendations- but typically hemorrhoids are a sign of constipation which would be the root and the way to start addressing it. If ever a food doesn't feel good for you, your best bet is to avoid it.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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