Healthier Hollandaise Sauce


  • Hot water
  • 1/4 cup reduced fat plain greek yogurt
  • 2 Tbsp. Fresh Lime Juice
  • 1 large egg yolk
  • sea salt
  • 3 Tbsp butter


  1. Fill a large saucepan 1/4 full of water. Bring to a boil over medium high heat. Reduce heat to gently boil
  2. Place heat- resistant bowl over the sauce pan so that it rests snuggly on lid
  3. combine yogurt, lemon juice, and egg yolk in a medium bowl; whisk to blend. season with salt and pepper if desired.
  4. add yogurt mixture to bowl over saucepan; cook, stirring constantly; for 5 to 6 minutes, or until sauce thickens.
  5. Once sauce begins to thicken remove bowl from the saucepan, stirring for 30 seconds. Return to top of the saucepan and stir for 30 seconds. Repeat these steps 4 to 5 minutes or until sauce reaches the consistency of mayonanaise.
  6. Remove from heat. add butter, stirring constantly for 3 to 4 minutes, or until sauce has cooled.

Goes well with eggs benedict, but also chicken, vegetables, fish etc! can be kept in the fridge for 3 days. Thanks fixate

Avocado Toast with eggs, spinach, and tomatoes


  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice ezekial Bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced


  1. Spray a small skillet with non-stick cooking spray. Add the shallot and spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.
  2. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.
  3. Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. Serve immediately.


Fixate Banana Apple Muffins


  • 2 large eggs, lightly beaten

  • 1 cup mashed ripe banana (about 2 medium bananas)

  • 1 Tbsp. coconut oil, melted

  • 1 1/2 cups almond flour

  • 3/4 tsp. baking soda, gluten free

  • 1 dash sea salt (or Himalayan salt)

  • 1/2 cup chopped apple (about 3/4 medium apple). Granny Smith is a great choice!

1.  Preheat oven to 350 F.
2.  Prepare nine muffin cups by lining with muffin tin layers or coating with muffin spray.
3.  Combine eggs, banana, and butter in a medium bowl; mix well; set aside.
4.  Combine almond flour, baking soda, and salt in a medium bowl; mix well.
5.  Add almond meal mixture to egg mixture; mix until blended.
6.  Add apple; mix until just blended.
7.  Divide batter evenly between prepared muffin cups.
8.  Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean.
9.  Transfer muffins to rack; cool.

Good-For-You Granola


  • 1/4 cup quinoa
  • 1 1/2 cups rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup ground flax seed
  • 1/4 cup slivered almonds
  • 1/4 cup chopped walnuts
  • 1/4 cup dried blueberries
  • 1/4 cup golden raisins
  • 1/4 cup honey
  • 1 tsp. melted coconut oil
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon
  • sea salt


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Rinse quinoa.  Drain well and pat dry with paper towels.
  3. Spread the quinoa, oats and coconut out on a baking sheet.
  4. Toast in the oven, stirring once, until golden, about 10 minutes.
  5. Pour the oat mixture into a medium bowl and add the ground flax, almonds,
  6. walnut, and dried fruit.  (Leave the oven on.)
  7. In another bowl, combine the honey, oil, vanilla, cinnamon and a pinch of sea salt.
  8. Pour liquid mixture over the oats; stirring until completely coated.
  9. Spread the mixture out on the lined baking sheet.
  10. Bake until golden brown, 10-12 minutes.

Recipe from The Skinnytaste Cookbook

Breakfast Recipes, 21 day fix approved

Pumpkin Spice Overnight Oats


  • 1/4 cup old-fashioned (rolled) oats
  • 1/4 cup pure pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 2 tsp pure maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla
  • 1/4 tsp cinnamon
  • 1 T flaxseed
  • 1 T pecan pieces (optional)


  1. Combine and mix all ingredients, except pecan pieces, in mason jar or airtight container
  2. Store in refrigerator overnight
  3. Open jar, add pecan pieces and a couple tablespoons of milk to thin out oatmeal
  4. Eat cold or heat in the microwave for about a minute

21 Day Fix approved: 1 Yellow, 1/2 Orange, 1/4 Purple, You can count the 1/2 cup (4 oz) unsweetened almond milk as Free (per Autumn) or as 1/4 Yellow beverage. If you add pecan pieces, add 1/2 orange

Breakfast Recipes

Coconut & Quinoa Pancakes


  • 1/2 cup uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water
  • 1/2 cup rolled oats,
  • 3/4 cup unsweetened desiccated coconut
  • 1 cup unsweetened almond milk
  • 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes
  • 2 tbsp melted extra virgin coconut oil (more for cooking)
  • 1/2 tsp ground vanilla
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • zest of 1 lemon


Drain and rinse quinoa, and place it in an upright blender. Add oats, ¼ cup coconut, almond milk, chia egg (or regular egg), coconut oil, vanilla, baking powder, and cinnamon. Blend on high speed for about 40 seconds or until completely smooth, scraping down sides as necessary. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in ¼ cup batter for each pancake. Spread the batter out a little with the back of a spoon to make a 4-inch pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes or until golden brown. Remove from skillet and repeat with remaining batter.

Thanks Green Kitchen Stories! 

Breakfast Recipes

Flourless Pancakes

Flourless Pancakes


  • 1 banana
  • 3 eggs egg whites
  • 1/4 teaspoon baking powder (optional but recommended)
  • 2 tablespoons Natural Peanut butter


  1. Place a medium skillet over medium heat on the stove. Let it heat up while you prepare the pancakes. It's ready when water dropped into the pan sizzles.
  2. To prepare the pancakes, mash the banana well with a couple of forks. Add the eggs, baking powder, and PB and whisk until well combined. Spray the skillet with nonstick cooking spray before adding in 2-3 tablespoons of the pancake mixture (I used a sprayed metal ring to make mine so round -- if you don't want to bother, they'll just be a little wonky shaped.)
  3. Let the pancakes cook for 25-30 seconds before flipping and letting the other side cook for the same amount of time. Remove to a plate and serve with nut butter, sugar-free syrup, butter, fruit, or whatever you'd like!


Breakfast Recipes

Clean Eating Sweet Potato Waffles

Sweet Potato Waffles

Makes approximately 5 waffles on a Belgian waffle maker

1 1/2 lbs peeled sweet potatoes, grated (about 2 large sweet potatoes)
3 whole, large eggs
2 tablespoons coconut oil, melted or in liquid state (melted, organic butter or ghee will work too)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Unsweetened apple sauce for topping


  1. Mix all ingredients together in a mixing bowl. Be sure to mix well so everything is well combined or it won’t cook properly on the waffle maker.

  2. Cook in batches on your waffle maker the same as you would with regular waffle. But keep the waffles on the thinner side or they don’t cook well.

  3. Remove from waffle maker, top with unsweetened apple sauce and serve. Thanks, Gracious Pantry!