A Nutritionist's Favourite Breakfast Recipes

Posted by Kardish Team on Oct 02, 2017 /  comments

If you haven't seen it already, our Return to Routine guide featured one of our wonderful Kardish Wellness Ambassadors, Michelle Vodrazka. In the guide, she outlined her morning routine including her go-to supplements, how she gets moving in the morning and daily rituals she swears by. 

Michelle is an author, wellness expert, international speaker and corporate wellness consultant. Above all of that, she is a mother of 4 and is always whipping up new and exciting recipes that aren't only healthy and nourishing, but they're also kid-approved!

Here are some of her favourite breakfast recipes that both you and your little ones will love!

Blueberry Cobbler Oatmeal

"There is nothing quite like starting off a crisp, cool fall day with a comforting bowl of perfectly cooked, creamy oatmeal topped with warm blueberries, melted white chocolate and toasted pecans. I know, it automatically makes your mouth water, doesn’t it?"

Serves: 3


  • 1 cup old fashioned rolled oats
  • 1 cup water
  • 1 1/2 cups unsweetened vanilla cashew milk
  • pinch of sea salt
  • 1-1 1/2 tbsp tahini
  • 1 tbsp ground flaxseed
  • 1 tsp pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tbsp homemade protein nut butter
  • 1 1/2 tbsp chopped pecans
  • 1 1/2 tbsp chopped white chocolate

Place the oats in a small saucepan.

Add the water, cashew milk and sea salt and let sit for 5 minutes to soak.

Bring to a boil making sure to stir regularily so the oatmeal doesn't burn, then turn down to low.

Stir in tahini, maple syrup, vanilla, flaxseed, and continue to cook over low heat for another 5-6 minutes or until thick and creamy.

Remove from heat and divide into three bowls. Top each bowl with blueberries, a tablespoon of nut butter, 1/2 tbsp of chopped pecans, and 1/2 tbsp of chopped white chocolate. Serve warm.

Banan Bread Pancakes

"These pancakes taste like warm banana bread and provide you with a nice dose of potassium, calcium, selenium, copper, manganese, magnesium, and B vitamins! Plus they are gluten-free and low in calories too so they fit into my macros quite nicely. No reason to believe me either, just go ahead and try them out yourself and you will be forever converted!"

Serves: 4



  • 4 tbsp chocolate PB2
  • 2 tbsp vanilla vegan protein powder
  • 1 1/4 cup egg whites
  • 1 cup quick oats
  • 1/2 cup 2% cottage cheese
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1 banana, peeled and mashed
  • 1/4 cup quick oats (yes, again)
  • 1/4 cup pecan pieces (optional)

Toppings (optional)

  • 1 banana, peeled and sliced
  • 4 tbsp pecan pieces
  • 4 tbsp maple syrup
  • 4 tsp chocolate, roughly chopped or shaved

Mix together the first eight ingredients in a large bowl and blend with an immersion blender or add all ingredients to a blender and blend until smooth.

Stir in the 1/4 cup of oats and pecan pieces (to add texture).

Preheat a non-stick pan over medium heat and test out a small dollop of batter to make sure the pan is hot enough. The edges should start to sizzle right away if the pan is the right temperature.

Pour about 1.4 cup of pancake batter onto the pan and cook until bubbles start to form and edges of pancake can easily be lifted. Flip and cook the other side until golden brown. Repeat with remaining pancake batter.

Serve with sliced banana, pecan pieces, maple syrup and chocolate shavings, if desired.

Lean Strawberry Basil Cottage Cheese French Toast

"It turned out fantastic – much better than any French Toast I have ever made and the kids agreed. So, we are adding it to our ‘go-to’ list and I am a happy camper because it is delicious and filling and totally satisfied my sweet tooth! I have to tell you, this might just be my favourite breakfast meal of all time."

Serves: 4


  • 1 cup 2% cottage cheese
  • 2 tsp chopped fresh basil
  • 1 tsp real maple syrup
  • 8 large strawberries, sliced
  • 8 pieces of gluten-free French bread or regular toast
  • 2/3 cup egg whites
  • 2 eggs
  • 2 tbsp unsweetened vanilla almond milk
  • 2 1/2 tbsp real maple syrup
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • a pinch of sea salt
  • 1/8 cup fermented vanilla vegan protein powder
  • coconut oil, for frying
  • maple syrup, for drizzling

In a small bowl mix together the cottage cheese with the maple syrup and fresh basil, then set aside.

In a large bowl whisk together the egg whites, eggs, almond milk, maple syrup, vanilla, cinnamon, and sea salt. 

Then add in the protein powder and whisk to combine. Set the bowl next to your stovetop.

Soak two pieces of bread into the egg mixture, making sure both pieces are submerged.

In the meantime, heat a cast iron pan over medium heat and melt a bit of coconut oil to moisten pan.

Add the two soaked slices of bread and cook until browned on one side, then flip over and cook the other side until browned. In the meantime, start soaking the next two pieces of bread, leaving them in the mixture for at least two minutes.

Repeat step 6 with the remaining bread. Note that as the pan warms up, you may need to turn down the heat slightly.

To serve, lay on piece of toast on a place, top with cottage cheese spread, then 4-5 strawberry slices and finally, the second slive of bread. Drizzle with a bit of maple syrup. Finish your plate by garnishing with a few extra strawberry slices.

Recipes via michellevodrazka.com

Share this post: