Dessert for Breakfast?

I’ve become an Instagram troll this week. Until I started following people I didn’t know personally (for recipes, etc.), I didn’t realize the power of seeing what posts your friends liked. By golly, it’s fantastic. I’ve found more recipes, a coconut butter company I placed an order from and some fitness Instagram accounts. The power of social media is definitely substantial.

While perusing through new accounts and photos, I found a simple recipe I had to try: Zeggs.  I had seen the idea of n’oatmeal before from a few Paleo blogs but zeggs was new. To be honest, the idea seemed a little weird to me at first. Then, a cold morning came and I was craving oatmeal. I decided to combine the fundamentals of both into a breakfast that feels too indulgent but is perfectly healthy and delicious. From now on, I think I’m going to call it Zorridge.


I know it looks like a bowl of mush but trust me when I tell you it tastes like chocolate pudding for breakfast.

Chocolate Zorridge

You’ll Need:

1/3 of a large zucchini, peeled and grated.
1/4 cup water
1 tablespoon canned pumpkin
2 tablespoons ground flax
2-3 eggs (today I did 2 whole eggs and 2 egg whites)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon unsweetened dark cocoa powder

Less than 1/4 cup coconut milk (or almond milk, regular milk, etc.) *optional but suggested*
Shredded coconut *optional but suggested*
Chocolate chia seed pudding *optional but suggested-this would need to be prepared the night before*

Begin by preparing everything as the process moves quite fast.

Crack the eggs into a bowl and add the vanilla extract. Beat eggs with a fork until combined. Put zucchini, pumpkin, flax, cocoa powder and cinnamon in another bowl.

In a pot over medium heat, bring the water to a boil.

Add the bowl with the zucchini and stir to combine everything. While stirring, pour in the eggs and continue to mix.

Continue stirring for approximately 4 to 5 minutes or until the mixture isn’t as wet and starts to boil. I sometimes put a lid on the pot for an extra minute to steam and ensure everything is cooked through. When the mix is puffy and no longer as wet, transfer to a bowl. If using optional ingredients, top with chia seed pudding, drizzle with milk and sprinkle with coconut.

Healthy Pancakes

The other day I was reading through some older posts on Nourish and Flourish and stumbled across these delicious looking healthy pancakes. I’ve made pancakes with just eggs and a banana before, but I’ve never added coconut flour like Sara did. These pancakes were delicious and fluffy as well as filling. To be honest, I was a little nervous about how I would like them and didn’t expect to take a picture hence the little green plate.

You’ll Need:

4 egg whites

1 ripe banana

2 tablespoons coconut flour

1 tablespoon cinnamon

1/8 teaspoon vanilla extract

Pinch of salt

1/2 teaspoons coconut oil

1 tablespoon peanut butter

Drizzle of honey

Mash banana, cinnamon and salt in a bowl using a fork.

Beat eggs until light and fluffy then add vanilla and mix. Pour over banana mixture then add coconut flour and mix well until it resembles a normal pancake batter.

Heat teaspoon of coconut oil in a pan until hot then place a spoonful of batter onto the oil and cook until the sides begin to brown. Flip and cook for almost the same amount of time. Repeat with remaining batter, adding oil to the pan if needed.

Warm up peanut butter and honey and drizzle over pancakes.

Enjoy while warm!