alex thomopoulos

Breakfast Archives - alex thomopoulos

Gluten Free Healthy Banana Bread Muffins

One of my all time favorite blog posts I ever wrote was for my sugar free, dairy free, gluten free banana bread and the art of “ugly crying”. Not only did I love the recipe, but I loved my story behind it. Even though I wrote it years ago, I found myself needing to re-read my own words of wisdom recently. Life is a funny thing, it all can’t be perfect but SHIT sometimes those bad times really get you down.

Of course during tough times I find solace and joy in my kitchen. I started poking around my cupboards last night and started baking. I had some bananas that were about to go bad so I decided to make banana bread muffins. This is an adaption of my old recipe, mixed with a recipe I found on a great blog called “Cookie and Kate” 

Last night I took these babies out of the oven, slathered them in salty irish butter and ugly cried until I felt better. I woke up today feeling like a new woman. These little rascals are super yummy, moist they are not too sweet, and hit the spot.

Let us move forward from all of this in love and light. This is a time to band together and fix the ugliness that has come from this election. If you see injustices in your daily life, stand up for it. Take care of each other. Love each other.

Gluten Free Healthy Banana Bread Muffins, NO REFINED SUGAR

(makes 12 muffins)
  • 1 cup mashed banana (about 3-4 bananas)
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 2 cups AP gluten free flour blend (blend recipe below)
  • Rolled oats for topping the muffins

    GLUTEN FREE AP BLEND (ADAPTED FROM AMERICA’S TEST KITCHEN): it’s important to get a food scale for best results. Store the rest of flour in an airtight container for up to 3 months. 

  • 24 ounces white rice flour (4 1/2 cups plus 1/3)
  • 7.5 ounces brown rice flour (1 2/3 cups)
  • 7 ounces potato starch (1 1/3 cups)
  • 3 ounces tapioca starch (3/4 cup)
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine mashed banana, maple syrup, coconut oil, almond milk, eggs, cinnamon, and salt and whisk throughly to combine.
  3. In a separate bowl combine flour, xanthan gum, baking soda. Slowly add the dry ingredients to the wet ingredients. Mix to combine.
  4. Spray a muffin tin with cooking oil, and scoop batter into each cup, filling it up only 3/4 of the way. To each muffin with a sprinkle of rolled oats.
  5. Bake for 20-25 minutes, or until the muffins are golden brown and or until a toothpick is inserted into the center of one and it comes out clean.
  6. Place the muffin tin on a cooling rack and allow to cool for 5 minutes before taking them out.

Gluten Free Whole Grain Waffles from Scratch


YES. I just love the way that word sounds. To me, brunch is the key to a happy life. Sunday morning is my absolute favorite time of the week. After church on Sundays nothing makes me happier than to spend the rest of the day eating amazing food, and drinking incredible cocktails with great friends. I used to work 7 days a week, but now try and take Sundays off when I can. Now more than ever my Sundays off are the days where anything goes.

During the week I am pretty rigid with my breakfast fair. Keeping it healthy and light with things like protein smoothies, and or egg-whites. But Sundays?! Girl, you best watch out. I am a waffle eating monster.

Momofuku 510 Eggs with Crispy Polenta & Arugula

It’s my day off!!!! WOOOHOOOOO! I haven’t had one of these in a long time! What have I done today? I read cookbooks in bed all morning, like a PIMP! After all the reading and drooling and more reading and more slobbering, I became real hungry. I went to my fridge, and alas, all there was were a few eggs and a package of wild arugula. Allow me to explain. As a private chef I shop and cook for other people 6-7 days a week, filling their fridges with beautiful, delicious food, which means I often come home to a less than stocked fridge (pathetic I know). But the lack of food didn’t discourage my growling tummy. I looked into my pantry, and found packaged polenta. Awesome, I knew I had the beginnings of a delicious lunch.
I remember reading about Momofuku’s famous 510 eggs a while back and have been DYING to try them. Yes, DYING…I am dramatic, leave me alone. They seemed like the perfect cross breed between a poached and soft boiled egg, and after trying them they surpassed my expectations of perfection.

How to Make Almond Milk

I think I have sleeping under a rock. Homemade Almond Milk?! I always thought you needed to have a special machine, 15 hours and 10000 pounds of almonds in order to create such liquid bliss. Turns out, all you need is a high-powered blender, some almonds, water, agave, vanilla and a pinch of salt. That’s about it.
My roommates can attest to the fact I have a gross addiction to almond milk. I drink at least 3 glasses of Almond Breeze Unsweetened Vanilla milk a day. I would bath in it if I could…what? It’s that good. It’s cold, creamy, low in calories and carbs and is filled with healthy fats and protein. What’s the problem!?!?! Well, to be honest the ONLY downside is the additives and stabilizers they put in the milk in order to prolong it’s shelf life. BOOO. So sad, but other than that, I am pretty sure Jesus himself would drink this incredibly delicious milk.
Okay, back to my almond milk making adventure.