Another quick and healthy breakfast or lunch, these are one of my boys’ favorites that we like to make when we have leftover homemade waffles. (P.S. Got leftover pancakes? They also taste great too topped with nut butter, raw honey and fruit!)

This is a great recipe to make with your kiddos. For some helpful Kids in the Kitchen tips and strategies, check out Cultivating Little Sous Chefs.

Open Face Waffle Sandwiches
Leftover Homemade Waffles (or pancakes)
Your favorite all-natural nut butter
Raw honey
Sliced organic fruit of your choice
Chopped nuts (we love macadamia for this recipe)

Reheat waffles in toaster oven on low setting. In a small dish, combine 2/3 parts nut butter with 1/3 part raw honey. Spread honey-nut butter on toasted waffle and top with sliced fresh fruit and chopped nuts. YUM!

It’s always a good morning to wake up to a delicious hearty breakfast!

My favorite thing about making breakfast burritos is that you don’t really need a formal recipe to follow. In fact, most of the time I use leftover Huevos a la Mexicana to create them and roll them right up in a gluten-free tortilla with a little lacto-fermented salsa. And if you have leftover oven roasted potatoes, toss those in too for a delicious egg-n-potato burrito!

Below is yet another version that we like, so feel free to use it as a springboard for creating your own amazing healthy breakfast burrito concoctions!

The first time I tried this delightful creation of my mother-n-law, I knew this recipe was going to be a family favorite in our home too! The combination of basil and cheese with light and fluffy scrambled eggs is simply delectable! Cheesy-Basil Eggs are perfect on their own, or as a delicious side-dish with pancakes or waffles.