Breakfast ideas that are "peachy green"

Everyone's heard the advice that breakfast is the most important meal of the day. Lucky for me, I happen to love breakfast! Yet going gluten free has made it a little less exciting since I can't enjoy all of the yummy breakfast foods I used to, especially when we go out for brunch.

To remedy this, I've started getting a little more creative in the kitchen to make breakfast both substantial and delicious. Here are three of my recipes for you to try!

Zucchini Muffins (Gluten-free) 

These could easily be made vegan too, if you use egg substitute.

Ingredients:
1 large grated zucchini, excess water squeezed out
1 banana (ripe), mashed
1/2 cup almond milk
2 eggs
1 Tbsp baking powder
1 tsp vanilla extract
3 cups oats (gluten free)
Optional: Add in 3 Tbsp. brown sugar


Preparation:

1. Mix everything together in a large bowl. 
2. Spray muffin tin, and fill cups 2/3rds of the way full.
3. Bake at 375 degrees for 20 minutes or until edges start to brown and muffins are firm to the touch.

These muffins are not too sweet, so you can add in brown sugar if you'd like. I did not add the sugar, and instead enjoy the muffins topped with peanut butter or coconut oil.

Peanut Buttery Overnight Oats

I enjoy these cold during the summer months, and I heat them in the microwave during the winter months. Take your pick!

Ingredients:
1/3 cup oats (gluten free)
1/2 cup plus 2 1/2 Tbsp. of almond milk
1/2 Tbsp chia seeds
1/2 Tbsp flax seeds
1/2 mashed banana
1 Tbsp sunflower seed butter or peanut butter
Coconut flakes (optional)

Preparation:

1. Mix everything together in a container, except for the coconut flakes.
2. Let sit in sealed container in refrigerator overnight. 
3. In the morning, stir and add shredded coconut to the top if desired. 

Peachy Green Smoothie

Get the pun?! 

Before and after

Ingredients:

1/2 frozen banana

1/2 peach, chopped

1/2 cup frozen spinach

1 Tbsp. chia seeds

1 cup milk

Dash of cinnamon

Preparation: Blend everything together and enjoy!