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Discussion Starter · #1 ·
Good Morning!

As I said in a post earlier in teh week, my 18 yr old nephew is coming to live with us TOMORROW!
: And according to his father...he EATS! And EATS!

I know that i can always serve eggs and toast (and sausage if I get up soon enough)...but what are some other NT-friendly breakfast ideas that I will be able to make while stumbling around the kitchen at 5:30 in the morning?

This boy is NOT coming from an NT-friendly house...but is said to like to eat healthy...

Mrs Bernstein

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1,154 Posts
How about:

soaked oatmeal
yogurt with fruit
fruit smoothies
egg nog w/ raw milk and eggs
crustless quiche made in muffin tins


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This morning I made sourdough pancakes - I set up all the flour and water with the starter the night before. In the morning, I added eggs, oil, salt, sugar and baking soda, heated up the griddle and poured. I actually set up the starter and flour several days ago this time, because dd wound up spending the night at Camp Grandma the morning they were intended for; so, I could have added everything except the soda to that last night. I think I may do that in the future.

Also, anything you're making, stage everything the night before. Lay out your griddle or frying pan on the stove, spatulas or wooden spoons, bowls, measuring utensils, dry ingredients. For this morning's breakfast, I laid out:
For my smoothie, the blender cup, measuring spoons for the coconut oil and CLO, coffee grinder for the flax seed, I put flax seeds in the grinder, my peach and banana and a knife to cut the peach, and the jar of coconut oil.
For the pancakes, sugar, coconut oil, salt, baking soda, the mixer bowl and measuring utensils.
For my tea, I filled the tea kettle, put tea in the tea ball and put it in a teacup, put a spoon on a saucer and set out the agave nectar.

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2,251 Posts
I'd second the smoothies idea. Everyone in my family loves smoothies, including my high metabolism, eat everything that's not nailed down, DH.
I add egg yolks, kefir, yogurt, coconut oil, flax seeds, hemp seeds, avocado (lots of good fat -- makes for a very creamy smoothie), greens (spinach, chard, etc.). My smoothies really are meals unto themselves -- they are very filling, give you lots of energy (especially on those days when you're dragging from lack of sleep), and stick with you.

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211 Posts
Another thing you can do is make pancakes or french toast on the weekend but make double or triple batches and freeze them. He can just heat them up in the morning. I put a single layer on a cookie sheet until frozen (they freeze pretty fast) and then put them all in a large ziplock bag.

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717 Posts
Our favorites are

Blender Pancakes
Sourdough French Toast
Fruit Filled Baked Oatmeal (I make BIG batches of this and then freeze in individual portions)
Baked French Toast Casserole (you make make these in big batches and freeze uncooked)

I second everyone on the smoothies.

Also a good crockpot breakfast casserole would work and you would put it together the night before.

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717 Posts
I'd be happy to post them.
Just didn't want to take up space.


6 cups organic rolled oats
1 cup Raw Agave Nectar (can sub honey or sucanat)
2 teaspoons salt
1 teaspoon baking powder
5 cups Raw milk, or plain kefir (2 to soak and 3 for the recipe)
(you have sub....filtered water with 3tbs of whey....if you do this than
I drain and mix together with the milk after the soaking)
2/3 cup coconut oil (or less)
4 eggs, slightly beaten

In a bowl combine rolled oats & milk/kefir/yogurt. Use enough liquid to get all the oats wet. This is usually 2 cups for me. Soak overnight up to 24 hours on the counter .

In a large bowl, combine the rest of the ingredients (only add 3 cups of milk/kefir) Then mix together
with oats & milk/kefir. Pour into a greased 9x13x2 baking pan (or 2 oval corningware dishes) . Bake
uncovered at 350 degrees for 35-45 minutes or until set. Serve with
additional milk, yogurt, butter, maple syrup, fresh fruit, whipped cream as needed. Have fun with it. You can make it as fancy as you want.

I added in plumped dried cranberries. You could add in all kinds of
dried or fresh fruits like raisins, blueberries, cherries, figs, dates, etc. Depending on
your taste some cinnamon, nutmeg, or ginger would be a great addition.

We had extra leftover so I frozen it in individual portions for quick
breakfasts. Heat on the stove/oven with a little milk to make the right

I also add dried or fresh fruit to this one.
I have made this one
in bulk a few times to use as meals for new babies and sick friends. It
freezes very well. And is very easy to throw together. I especially do
this when I get a good extra supply of eggs. I keep sourdough bread in
my freezer most of the time.


16 slices day old sourdough bread, cubed
(I usually throw the end of a few loaves in the freezer and then when I
have a good portion I make this recipe)
1 (8 oz.) pkg. cream cheese, cubed (Of course raw cream cheese is best
for this recipe)
1 1/2 doz. eggs
1/2 c. maple syrup
2 c. milk

Put 1/2 of bread cubes in casserole. Put cubed cream
cheese on top of bread. Put on rest of bread cubes.
Whip eggs. Add maple syrup and milk. Mix well. Pour
over bread and cheese. Cover and refrigerate
overnight. Next morning, bake at 375 degrees for 45
minutes. Serve with syrup or fruit.
NOTE: I refrigerated for 3 hours then baked.
Turned out the same as when I overnight it.

You can freeze it uncooked. I then pop it into the oven usually in a
semi-frozen state because I forgot to take it out in time <grin> I
bake it on the highest rack in oven at 350 degrees F untill the top is
browned and a bit crunchy.

You can also cook it first, and then reheat at 350 degrees. If you
freeze it precooked in pieces then the toaster oven seems to reheat it
the best.

We serve it will more maple syrup or whole berries and fresh whipped

Blender Pancakes

I love this! I have a few variations. We make a triple batch every saturday. I add bananas, blueberries & chocolate chips (not all at the same time) and
then freeze the extras.

I sub VCO for the Olive Oil! I usually use a combo of spelt & raw oat

Many times now I use sprouted spelt so don't have to soak. Then you can
also use apple juice instead of milk for those with any dairy issues
(and soak in w/only whey or lemon juice) . With the sprouted I have to
increase the whole grains to 2 cups. My families favorite combo is just
spelt & oats (equal portions of each)

I have also made them into little silver dollar pancakes and then
dehydrated them lightly to make pancake crackers. I was thinking about
adding some coconut meat (since I have so much) and then make crackers
out of them.

Blender Batter Pancakes
4-6 servings

1 1/2 cups buttermilk (or other soaking medium - kefir, sour milk)
1 1/2 cups whole grains (I used a combination of spelt, and oats)
2 tbs olive oil
2 tbs honey
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Combine buttermilk, oil, honey and whole grains in a blender and blend
on high for 5 minutes. Add liquid if necessary to keep a vortex
constantly going in the blender. Soak overnight or up to 24 hours. Add
remaining ingredients and blend briefly. Cook pancakes on a lightly
greased griddle on lowest heat until bubbles in the middle of the
pancake begin to break. Flip once. This can also be cooked in the
waffle maker. I served it with melted butter and maple syrup.

Sue Gregg suggests a combination of any of the following grains- brown
rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only
1 cup for 4 servings as it expands), hulled barley, corn, quinoa or

I don't do anything really special with my french toast. I slice the bread thick. Let it sit out and get stale then make a custard with sour milk, eggs, cinnamon & almond extract. Soak the bread in the custard and fry in VCO.

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717 Posts
Here is another yummy is NOT a quick meal but it is SOOO yummy. I make BIG batches.

It is a cereal. Hope you like it. Just make sure you get them crunchy in the oven without burning them to ensure that they stay crispy in milk. A baking stone works really well if you have one so you don't have to turn them. When you cut them in small squares it's a little hard to turn but can be done.

Also, if you have a baking stone it work well to roll the dough out on the stone and then cut them. Then you don't have to transfer the little squares over. Just make sure you grease the stone well first. Enjoy.

Honey Graham Crackers from "Crackers!" by Linda Foust and Tony Husch.

3 cups whole wheat sprouted flour
1/2 cups sucanat (I think I used a little less since it also calls for honey)
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. cinnamon
8 T good cow's butter
1/4 cup honey
1/2 cup warm water

Preheat oven to 375.

Mix flour, sugar, salt, baking powder, and cinnamon in food processor. Cut in good cow's butter until mixture resembles coarse meal. Dissolve the honey in the warm water. Add this honey-water mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. Roll out on floured surface to about 3/16 inch thick. Cut into 2- by 3-inch rectangles. Prick with fork. For cereal, cut into bite size pieces. Bake on greased baking sheet for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on rack.

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I am also interested in the sprouted flour.

I second the idea for making big batches of pancakes, waffles, etc.

And, sometimes, I'll do things like baked french toast and baked oatmeal (my recipes are very similar to those posted) because I can put them together at night, put them into a cold (as opposed to a preheated) oven, and let them bake while I shower and get the whole crew moving in the morning. Baked oatmeal is good for about two mornings, same with the baked french toast.

If we're really time-crunched, I always try to keep some Ezekial 4:9 sprouted grain cereal on hand. Served with raw milk or cream, or homemade yogurt.

There is always fruit (watermelon, grapefruit, bananas, apples, frozen fruit, etc.) My family enjoys homemade yogurt with frozen (or fresh) fruit, and a little maple syrup or honey.

Muffins are easy to make double or triple batches and freeze. Frozen muffins heat very well: place them back in the muffin pan, put them in the oven (at oh, 325F or so) and heat until they are warmed through, maybe 30 min. They taste just like you just made them.

Scrambled eggs are also pretty easy and quick. Frittatas are easy, but do take some prep work. You can easily have everything ready to go in the pan the night before, then just assemble it in the morning. Again, this is something I'll usually do before I shower, and it's ready when I'm ready.

My family really likes cooked breakfasts, so I try to do a lot of those in the cold months. I save the cold things, like smoothies, for the summer.

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2,000 Posts

Originally Posted by rstump
Here is another yummy is NOT a quick meal but it is SOOO yummy. I make BIG batches.
Honey Graham Crackers from "Crackers!" by Linda Foust and Tony Husch.
Can't wait to try this! Can you freeze it? I'm thinking this would be so easy for my oldest to "make breakfast" when I have a newborn.

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717 Posts
There is a company that makes sprouted flours. I think it is called Summer Sprouted Flours.

Personally I make mine myself. Sprouting spelt & wheat is very easy. I use a big 1/2 gal ball jar and I have a plastic sprouting lid.

I then rinse & dehydrate it on "fruit roll up" sheets. It keep well when it isn't ground after it is dehydrated.

Then you grind only what you need....either in a wheat grinder or in my blender in the blender pancake recipe.

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211 Posts

Originally Posted by yitlan
This is the stuff I use. I really like it for the recipes I can't convert to soaked, since I am not a baking expert. I live in NM, so my cost is a little lower as my buying group arranges pickup.
Do you buy it online or can you get it in a store? I'm interested.....
We're making so many changes right now that sprouting and grinding my own grains seems a bit overwhelming right now though I'm sure it isn't 'that' hard!
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