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Category: Breakfasts

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

Rutabaga Homefries with Chilies, Mint & Maple

1/4 C. olive oil

3 lb. rutabaga, peeled & cut into 3/4‑inch dice

4 clv garlic, thinly sliced

1 tsp. crushed red pepper flakes

3 T. red wine vinegar

3 T. maple syrup

1 pinch kosher salt, to taste

3 T. fresh mint, chopped

 

Heat the olive oil in a large sauté pan set over medium heat, until very hot and nearly smoking. Add the rutabaga dice, and cook stirring often, until golden brown on all sides, about 10 minutes.  Add the garlic, red pepper flakes, vinegar and maple syrup. Bring to a boil. Cook, stirring occasionally until the liquid is reduced to a syrup, about 1 minute. Season with salt. Remove from heat, toss with mint and serve.

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

 

For Turkey Spinach Egg Cups

 

Cooking spray

6 slices roasted turkey breast lunch meat (Applegate)

1 1/2 cups chopped baby spinach

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Sweet Potato Chive Egg Cups

 

Cooking spray

1 small sweet potato

6 eggs

2 tablespoons chopped fresh chives

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Ham and Cheddar Egg Cups

 

Cooking spray

6 slices ham lunch meat (Applegate)

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup shredded sharp cheddar cheese

 

For Caprese Egg Cups

 

1 cup sundried tomatoes

Boiling water

6 eggs

6 ounces fresh mozzarella, chopped (or use pearl-size balls)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup chopped fresh basil

 

For Turkey Spinach Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the turkey breast. Divide the chopped spinach evenly between each cup, pressing down to pack in. Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.” In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Sweet Potato Chive Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 1/2 cups of grated sweet potato). Scoop 1/4 cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust. Carefully break an egg into each cup. Evenly divide the chives over top of each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Ham and Cheddar Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the ham. Carefully break an egg into each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Sprinkle cheese evenly over cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Caprese Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Set aside. If using dried tomatoes: Place the sundried tomatoes in a small bowl and cover with boiling water to reconstitute. Set aside for 10 minutes, then drain, squeeze out excess water with a clean kitchen towel, and chop roughly. If using oil-packed tomatoes: Drain from oil and chop roughly.

Divide the sundried tomatoes between the six greased muffin cups. Carefully break an egg into each cup. Then top with 1 ounce of fresh mozzarella each. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon. Sprinkle cups immediately with fresh basil.

IQS Breakfast Casserole

IQS Breakfast Casserole

IQS Breakfast Casserole

coconut oil or butter for greasing

3 turnips, peeled (or 2 rutabagas or 1 large sweet potato)

2 sausages or a large handful of ground pork or beef

3 scallions, green parts only, chopped

4 eggs, beaten

½ C. shredded Cheddar or Gruyere

 

Preheat the oven to 375F and grease a small glass or ceramic baking dish. Grate the turnips, using a food processor. if you have one. If using sausages, remove the meat and discard the casings. Brown the meat with a little oil in a large hot frying pan until not quite cooked through, breaking it up into small pieces with a spoon or spatula. Toss in the rest of the ingredients and stir, then spoon into the baking dish. Top with cheese. Bake for 45 minutes. Let it stand for a few minutes so the casserole sets before you cut into it. Serve warm.

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

 

1 C. chickpea flour

2 T. ground flax seeds

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. turmeric powder

1/2 tsp. garlic powder

1 1/2 C. water

 

Whisk the ingredients together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare a filling.  Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat. Spoon a ladleful of the omelet batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan. Let cook on medium heat for 3-4 minutes until golden brown on the bottom. Add your filling to the omelet, then fold in half over the filling..

 

(Pictured filling is sautéed garlic and shallots, wilted spinach and fresh shelled peas)

Chia Omelet

Chia Omelet

IQS Chia Omelet

I stumbled upon this idea when making an omelet where I’d put in too much milk by accident. I added chia seeds to soak up the liquid (I do the same with casseroles and soups…a few tsp. get everything nice and thick again).

 

1 tsp. olive oil

2 eggs

1 tsp. chia seeds

Basil and oven roasted tomatoes

sea salt and black pepper to taste

 

Beat eggs for one minute then add chia seeds. Warm olive oil in omelet pan. Pour mixture in and swirl until thinly covered. Cook on medium heat and then fold. Remove from pan and serve with basil and tomato. Season with sea salt and freshly ground black pepper.

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

 

2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1/4-ounce can natural cactus in salt water, drained

Salt

4 strips bacon, diced

1/2 C. chopped onion

1/2 to 1 tsp. ground New Mexican red chili or chili powder

4 to 6 eggs

Ground pepper (optional)

 

Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.  Trim around the edges with scissors to remove the base of thorns.  Use a sharp knife or vegetable peeler to remove a thin layer of peel.  Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.  Rinse and drain.  If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.  Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.  Sauté over medium heat until onion is translucent.  Stir in reserved cactus strips and bacon.  Sauté briefly.  Break desired number of eggs on top of cactus mixture.  Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.  Sprinkle lightly with salt and pepper, if desired.

Breakfast Lettuce Cups

Breakfast Lettuce Cups

Breakfast Lettuce Cups

1 lb. breakfast sausage

4 large eggs plus one egg yolk

Salt and pepper

3 green onions thinly sliced

1/2 C. diced sun-dried tomatoes packed in oil, diced

1 head Butter lettuce

 

In a small skillet over medium heat, cook sausage until lightly browned, breaking up in small bits. Remove sausage from skillet, leaving a little of the rendered fat in the skillet. Whisk eggs and yolk together and pour into skillet. Season with salt and pepper. Stir constantly, cooking the eggs until cooked through and fluffy, about 2 minutes. Remove eggs from skillet. Spoon the sausage, eggs, green onions and diced sun-dried tomatoes into washed and dried butter lettuce leaves. Enjoy

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Grapefruit Salad with Yogurt and Blackberries

Red Grapefruits

Fresh Blackberries

Mint

Sea Salt

Vanilla Yogurt

 

Combine grapefruit sections and blackberries. Transfer to serving dish. Top with mint leaves, sea salt and Greek yogurt. Stir and Serve.

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet.  Sauté waffles on each side until crispy, about 3-5 minutes.  After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt.  Repeat with second waffle.  Once bottom side is also crispy, remove to plate.  In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside.  Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan.  Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Bacon Quiche Tarts

Bacon Quiche Tarts

Bacon Quiche Tarts

6 ounces cream cheese, softened

5 tsp. 2% milk

2 large eggs

1/2 C. shredded Colby cheese

2 T. chopped green pepper

1 T. finely chopped onion

1 tube (8 ounces) refrigerated crescent rolls

5 bacon strips, cooked and crumbled

Thinly sliced green onions, optional

 

In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

 

Yield: 8 Nutrition Facts 1 tart: 258 calories, 19g fat (9g saturated fat), 87mg cholesterol, 409mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 8g protein.

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

3 tsp. salted butter, thinly sliced, plus more for greasing

6 croissants, roughly torn into thirds

8 large eggs

3 C. whole milk

1 tsp. Dijon mustard

1 tsp. chopped fresh sage

¼ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

12 ounces frozen spinach, thawed and squeezed dry

1 ½ C. shredded Gouda cheese

1 ½ C. shredded Gruyère cheese 3 ounces thinly sliced prosciutto, torn

 

Preheat the oven to 350°F. Grease a 9— 13-inch baking dish. Arrange the croissants in the bottom of the baking dish and cover with the sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan until no longer hot to the touch, about 10 minutes. In a medium bowl, whisk together the eggs, milk, mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ C. of each cheese. Carefully pour the mixture over the toasted croissants, distributing it evenly. Top with the remaining cheese and add the prosciutto to finish. Cover and refrigerate for at least 30 minutes or overnight. When ready to bake, remove the strata from the fridge and preheat the oven to 350°F.  Bake until the center of the strata is set, about 45 minutes. If the croissants begin to brown before the strata is finished cooking, cover with foil and continue baking. Remove the strata from the oven and let cool for 5 minutes before serving.

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle

 

Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!

Breakfast Biscuit Cups

Breakfast Biscuit Cups

Breakfast Biscuit Cups

1/3 pound bulk pork sausage

1 T. all-purpose flour

1/8 tsp. salt

1/2 tsp. pepper, divided

3/4 C. plus 1 T. 2% milk, divided

1/2 C. frozen cubed hash brown potatoes, thawed

1 T. butter

2 large eggs

1/8 tsp. garlic salt

1 can (16.3 ounces) large refrigerated flaky biscuits

1/2 C. shredded Colby-Monterey Jack cheese

 

In a large skillet, cook sausage over medium heat until no longer pink, drain. Stir in the flour, salt and 1/4 tsp. pepper until blended; gradually add 3/4 C. milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set. Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups, sprinkle with remaining cheese. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit C. in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit C. on high for 50-60 seconds or until heated through.

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

coconut oil or butter for greasing

1 lb. ground pork or beef

1 C. chopped leftover or par-cooked-and-frozen veggies, such as carrot, squash, peas and zucchini

12 eggs

8 oz. cottage cheese

several T. freshly chopped herbs (I use sage and thyme) and/or 2 tsp. dried herbs and spices (perhaps a pinch of nutmeg)

handful of grated Cheddar cheese

 

Preheat the oven to 3 500 F and lightly grease a 12-cup muffin pan. Brown the meat in a frying pan with a little oil, then remove and set aside. Sauté the veggies in the pan using the fat from the meat. Beat the eggs in a bowl, then add the meat, veggies, cottage cheese, herbs and spices. Spoon into the muffin C. and sprinkle with the grated cheese. Cook for 15-20 minutes. Best served warm.

Frittatinis

Frittatinis

IQS Frittatinis

 

coconut oil, butter, or ghee, for greasing.

8 eggs.

2 C. roughly chopped raw vegetables (asparagus, mushrooms, onion, kale, and/or zucchini)

6 slices ham or 4 rashes bacon, diced.

3 green shallots, sliced, or a handful of basil leaves, chopped.

freshly ground black pepper and/or chili flakes, to taste.

 

Preheat the oven to 170°C / 350ºF and grease a 12-cup muffin tray. Beat the eggs in a large bowl. Finely chop the veggies using a food processor. Add the veggie mix and ham to the eggs, then stir in the shallots/basil, pepper and/or chili flakes and spoon the mixture into the muffin tray. Bake for 12-15 minutes, eat while warm.  Note:  You could also use par-cooked and frozen vegetables such as butternut squash, sweet potato or broccoli – if so, skip the processor step.

IQS: Green Eggs with Ham

IQS: Green Eggs with Ham

IQS: Green Eggs with Ham

4 eggs

pinch salt

splash milk or cream

knob butter

3 T. Kale Pesto

toast, halved cherry tomatoes and slices of grilled ham, to serve

 

Use a fork to lightly mix the eggs, salt and milk or cream in a small bowl – not too much as you want to see a bit of yolk streaked through. Melt the butter in a frypan over medium heat, then pour in the egg mixture. Once the eggs ‘take’ a little, gently fold and lift using a flat wooden spatula – don’t stir. Pause, then fold again. After a minute, add the pesto and fold a little more until the whole lot is just soft and still a bit runny (about another minute). Remove from the heat and let sit, then gently stir to ensure it is cooked through. Serve with toast, cherry tomato halves and a few slices of grilled ham.

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

1 C. grits

4 C. water

Cheese

 

Butter

4 eggs

3 C. stinging nettle very lightly packed

olive oil

salt and pepper

 

Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.  I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.  Stir in a little butter and salt and pepper to your taste.  In the meantime, fry or poach four eggs.  I like mine over easy, but poached eggs would be fantastic on this.  Rinse the stinging nettle.  I used tongs to transfer mine to a salad spinner, rinsed in the basket and spun it around until dry.  Heat olive oil in a large pan, then dump nettles in.  Watch out for stingers!  If I were to cut the leaves off first, I would use gardening gloves to hold them while I removed the leaves after washing.  Heat leaves until just wilted and plate as shown.

Rhubarb & Pistachios over Thick Yogurt

Rhubarb & Pistachios over Thick Yogurt

Rhubarb & Pistachios over Thick Yogurt

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light-colored honey that won’t dull the rhubarb’s bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

 

4 stalks rhubarb, ends and leaves trimmed

1/2 tsp. cardamom

1/4 tsp. ground nutmeg

Pinch of salt

1/2 C. light-colored honey

1 tsp. vanilla extract

1 tsp. rose water

2 C. Greek-style yogurt, or 4 C. regular yogurt, drained overnight and refrigerated (yogurt Cheese)

1/2 C. pistachios, coarsely chopped

 

Cut the rhubarb into 1 -inch pieces and put in a small saucepan with ‘A C. water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.

To serve, put 1/2 C. of yogurt in each bowl and top with a few T. of the rhubarb. Scatter a few T. of pistachios over the top.

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

1 lb. Roma tomatoes, diced into ¼-inch pieces

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

Bring water or broth and salt to boil in a large pot over high heat. Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.

Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm. Raise the heat to medium-high again, add 1 T. of oil to the pan and sauté the greens until wilted and tender. Heat 2 inches of water just to a boil in a medium fry pan and add one tsp. of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk. Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold. Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately. Variations: Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm. Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.

Chia and Quinoa Parfait

Chia and Quinoa Parfait

Chia and Quinoa Parfait

 

1/2 C. cooked quinoa

3 T. chia seeds

1 T. flaxseeds (linseeds)

1 2/3 Milk, almond milk or coconut milk

2 tsp. of raw cacao powder

1/2 C. full-fat unsweetened thick Greek-style yoghurt

1/2 C. no sugar added fruit coulis, Berry Grown-Up Sauce, or chopped frozen berries

Handful of frozen berries

 

Mix the quinoa, chia seeds, flaxseeds, milk and cacao powder well, then put in the fridge for 1-2 hours. To serve, layer with the yoghurt and coulis in a pretty glass and whack the berries on top.

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup

 

Picking huckleberries along the trails around Mt. Hood is an Oregonian rite of passage. The tiny berries pack a big flavor punch, like wild blueberries. Simmered with honey and lavender, they transform into a thick syrup with a floral yet piney aroma that perfectly captures those late-summer hikes. It’s fantastic with these fluffy7 and light hotcakes. Don’t skimp on the butter; it makes the pancakes irresistibly moist and accentuates the corn flavor. If you can’t find huckleberries or if they are out of season, substitute fresh or frozen regular or wild blueberries.

 

3 C. huckleberries or blueberries

1/2 C. raw honey

1/2 C. dark brown sugar, densely packed

Freshly grated zest and freshly squeezed juice of 1 lemon (about ¥» cup)

1 tsp. finely ground dried lavender buds

Pinch of ground cinnamon

Pinch of salt

 

1 1/4 C. buttermilk

2 large whole eggs

2 tsp. vanilla extract

1 C. finely ground cornmeal

1 C. all-purpose flour (spooned and leveled)

1/4 C. packed dark brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

5 T. unsalted butter, melted

Vegetable oil as needed

Crispy cooked bacon for serving

Make the huckleberry-lavender syrup: In a medium saucepan over medium heat, combine all the syrup ingredients plus V4 C. water and bring to a simmer. Cook, mashing with a spoon, until the berries are soft and the juices have begun to thicken, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a large glass measuring cup, pressing on the solids to discharge all of the juices. Discard the solids. If the syrup seems a little thin, return to the saucepan over medium heat and simmer a few minutes more. It will also thicken as it cools. Cover to keep warm until ready to serve. Make the pancakes: In a medium bowl or large measuring cup, combine the buttermilk, eggs, and vanilla extract until well blended. In a large mixing bowl, combine the cornmeal, flour, V4 C. brown sugar, baking powder, baking soda, and salt. Stir the liquid ingredients into the dry ingredients until just combined. Stir in the melted butter. Let the batter rest and thicken for up to 10 minutes while you heat the griddle. Heat the oven to 25O°F and place a baking sheet on the center rack to keep the pancakes warm until ready to serve.  Warm a griddle or skillet over medium heat, lightly coating it with oil if necessary and wiping off any excess. Working in batches, use a V4 C. measure to pour the batter for each pancake. Cook each until the bottoms are golden and the edges are beginning to look set, about 1 1/2 minutes. Turn and cook on the second side until golden, about 1 minute more. Transfer the cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter until all has been used. Serve hot with the warm huckleberry-lavender syrup and crispy bacon

From-Frozen French Toast Sticks

From-Frozen French Toast Sticks

From-Frozen French Toast Sticks

 

1 C. heavy cream

2 large eggs

1/4 C. granulated sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 large bread loaf, preferably challah or brioche

 

Preheat the oven to 400°F. In a bowl, whisk the cream, eggs, sugar, cinnamon, and salt. Slice the bread into roughly 1-inch slices, then cut each slice into long sticks (the sizing is up to you, it will all cook the same in the end). Put parchment paper on two sheet pans. Dip each stick of bread into the egg mixture and place on the sheet pan, ensuring a small amount of space between each stick. Put the sticks into the oven for 12 to 15 minutes or until golden and cooked, turning halfway through. If You Are Freezing for Later: Allow the French toast sticks to completely cool (you can even use a cooling rack if you have one). Place the cooled sticks into a resealable freezer bag, making sure as much air is removed as possible, and put them in the freezer. When you are ready to eat, place the sticks in the microwave and cook them 30 seconds at a time until they are hot. If you are reheating a lot of them, and care a lot about the sticks’ crispiness, you can put them in a 350°F oven for 5 minutes or so.

Summer Flower Frittata

Summer Flower Frittata

Summer Flower Frittata

2 T. Calendula-Infused Oil or extra-virgin olive oil

2 small yellow squash or zucchini, chopped

1 red onion, chopped

1/2 C. summer herb flowers or petals, fresh or dried

12 large eggs

1 C. milk

1 C. heavy whipping cream (36% butterfat)

1/2 C. Pesto or chopped fresh basil

1 tsp. sea salt

8 ounces chilled soft goat cheese, broken into small pieces

1/2 C. chopped green or black olives

1 loaf country-style bread, torn into 1-inch pieces

1/2 C. grated Parmesan cheese

 

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan. In a skillet, heat oil over medium heat. Sauté squash and onions for 5 minutes or until soft. Stir in flowers and set aside to cool. Meanwhile, in a bowl, whisk together eggs, milk, cream, pesto, and salt. Toss goat cheese and olives with the cooled squash mixture. Spread bread cubes in one layer in the bottom of the prepared baking pan. Spread squash mixture evenly over the bread, and pour egg mixture over top of vegetables. Sprinkle top with Parmesan cheese. Bake in preheated oven for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting and serving. NOTE: Use calendula, rose, violet, bergamot, borage, or any other organic edible flowers.

Morel Mushroom Scramble

Morel Mushroom Scramble

Morel Mushroom Scramble

 

4 T. butter

1/4 lb or more morel mushrooms, cut in half lengthwise (you can substitute oyster or sulfur shelf)

Salt and pepper to taste

6 farm fresh eggs, well beaten, with a dollop of cream or whole milk added

herbs, for garnish, if desired

 

Soak morels in cold salt water and then drain well. Melt butter in large skillet and sauté mushrooms for five minutes. Salt and pepper to taste. Add eggs and cook lightly, turning often, until set but still soft. Serve with fresh fruit and toast for a hearty breakfast or light dinner.

Pear & Blue Cheese Toast

Pear & Blue Cheese Toast

Pear & Blue Cheese Toast

 

2 slices Hearty Bread

2-3 T. Soft Butter

1 Ripe Pear

1 ½ – 2 oz. Blue Cheese

 

Preheat the grill (broiler) to high. Meanwhile, toast the bread in the toaster. Core & slice the pear. Crumble the stilton. When the toast is lightly done, spread the soft butter all over it – right to the edges. Place on a baking sheet. Arrange the pear slices on the toast, and sprinkle the crumbled stilton over. Cook the toasts under the grill for 1-2 minutes, until the cheese is melted and bubbling in places.

Star- Spangled Popover Pancake

Star- Spangled Popover Pancake

Star- Spangled Popover Pancake

 

4 egg whites

1 egg

1 C. 1% low-fat milk

1 C. all-purpose flour

2 tsp. unsalted butter or margarine, melted

1/4 tsp. salt

3 T. apricot or peach preserves

2 T. lemon juice

1 T. packed light brown sugar

3 nectarines, sliced

1 C. sliced strawberries

1 C. blueberries

Preheat the oven to 425ºF. Coat a 12″ cast-iron skillet with no-stick spray. Place the skillet in the oven for 5 minutes. Place the egg whites and egg in a medium bowl. Whisk until well combined. Add the milk, flour, butter or margarine, and salt. Mix well. Remove the skillet from the oven and pour in the batter. Return to the oven and bake for 20 to 25 minutes, or until golden brown and puffed. (The pancake will collapse when removed from the oven.) In a medium saucepan, combine the preserves, lemon juice, and brown sugar. Bring to a boil over medium heat. Add the nectarines; cover and cook, stirring occasionally, for 5 minutes, or until soft. Stir in the strawberries and cook for 2 minutes. Remove from the heat and stir in the blueberries. Pour the fruit on top of the pancake and cut into 4 wedges. Serve warm. To make individual popover pancakes, use a cast-iron 8-C. muffin pan in place of the skillet and bake for 12 to 15 minutes, or until golden brown and puffed. Arrange 2 popovers on each plate and top with the warm fruit.

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

1/2 pink or red grapefruit per person, segmented, juice reserved

1/2 oroblanco per person, segmented, juice reserved

1/2 navel orange per person, segmented, juice reserved

1/2 C. honey

2 stalks lemongrass, white part only, cut into 2-inch pieces and bruised

1/2 vanilla bean, split and scraped

Zest of 1 lime

Mint leaves for garnish

 

Combine the citrus segments in a bowl. Cover and chill. In a small saucepan, mix 1/2 C. reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain. Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.

Mushroom “Bacon”

Mushroom “Bacon”

Mushroom Bacon

 

1 ½ tablespoons olive oil

1 ½ tablespoons soy sauce

½ tablespoon maple syrup or agave

½ teaspoon liquid smoke

8 oz cremini or other type of mushrooms, sliced

 

In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.

For Fried Mushroom Bacon (the quicker method): Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan. Fry 5 – 10 minutes letting them get golden on one side before flipping. Try not to stir the mushrooms too much as letting them rest will allow them to really brown up. It may get a little smoky, so be sure to turn on your hood fan. Remove from the pan and enjoy! For Baked Mushroom Bacon: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Spread the mushrooms slices in a single layer over the prepared baking sheet, and pour over any leftover marinade. Add to the oven and bake for 18 – 25 minutes until dark golden and reduced in size.

Easy Huevos Rancheros Casserole

Easy Huevos Rancheros Casserole

Easy Huevos Rancheros Casserole

 

Nonstick cooking spray

1 32 ounce package frozen fried potato nuggets

12 eggs

1 cup milk

1 ½ teaspoon dried oregano, crushed

1 ½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon garlic powder

1 8 ounce package shredded Mexican cheese blend

1 16 ounce jar thick and chunky salsa

1 8 ounce carton dairy sour cream

Snipped fresh cilantro

 

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish. In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets. Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

2 C. toasted buckwheat groats

1 T. Apple Cider Vinegar

4 C. water (or Bone Broth)

Sea salt a pinch

2 T. grass-fed butter

1 onion large

8-10 chestnut mushrooms

pepper to taste

2-3 sprigs flat leaf parsley leaves only

1 egg per person

 

To prep the buckwheat groats, place them in a large bowl with 2V2 C. of filtered water and the apple cider vinegar. Cover the bowl and let it sit at room temperature for 8 to 12 hours (or overnight), then drain and rinse well. Transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelizing process. Fry them slowly, stirring occasionally and not letting them burn. Once your onions look wilted and darker in color, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste. Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavors to meld, taste for seasoning. In a separate frying pan, fry the eggs and top each portion with an egg.

 

Yield: 4 servings

Calories: 276

Fat: 13g

Fiber: 4g

Applegurt

Applegurt

Applegurt

1/2 C. plain yogurt

1/2 C. unsweetened applesauce

1 T. honey

1/2 C. granola or whole grain cereal (recommended: Grape Nuts)

 

Mix together yogurt, applesauce and honey. Chill for 20 minutes. Top with granola.

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Moroccan Tomato Toast

Moroccan Tomato Toast

Moroccan Tomato Toast

1 cup (140 g) finely chopped red onion

1/2 tsp. cumin seeds

1/4 tsp. fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 T. olive oil

1/4 tsp. flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling

 

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.  Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.  Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl.  Stir in herbs.  Spoon over toast and drizzle very lightly with a bit of honey.

Pear and Vanilla Muffins

Pear and Vanilla Muffins

Perfect Pear and Vanilla Muffins Recipe

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. sea salt

2 large eggs

1 1/2 T. vanilla extract

1 T. lemon zest

1 cup lightly packed brown sugar

11 T. unsalted butter, melted

1 cup unsweetened applesauce or pear sauce

1 to 2 ripe pears, thinly sliced, for muffin tops

2 T. vanilla sugar, for muffin tops

 

Position an oven rack in middle position and heat oven to 400 degrees F. Grease muffin pan or line with paper cups. Whisk the flour, baking powder, baking soda, nutmeg and salt in a bowl. In another bowl, whisk the eggs, vanilla extract, lemon zest and brown sugar until blended. Stir in the melted butter, a little at a time, whisking until mixture is creamy. Stir in the applesauce, then fold the wet ingredients into the flour mixture until just combined. Divide batter among muffin cups then lightly push a few slices of pear into the top of each muffin. Sprinkle tops with a dusting of vanilla sugar. Bake the muffins until risen and golden, about 20 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a cooling rack.

 

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

 

¼ C. dehydrated Onion

¼ C. dehydrated Bell Pepper

2 tsp. granulated Garlic

1 tsp. Cumin

½ tsp. Black Pepper

1 T. Paprika

½ C. Tomato Powder

2 C. Water

8 Eggs

 

Add all dry ingredients to a bowl and whisk together. Pour in 2 C. water to make your tomato sauce.  Heat sauce to medium in a frying pan.  Crack eggs into sauce (without touching), cover and poach for 10-12 minutes.

LTS Berry Muesli

LTS Berry Muesli

LTS Berry Muesli

 

1 C. Quick Oats

½ C. Applesauce Powder (Thrive Life)

½ C. freeze dried Blueberries

½ C. freeze dried Raspberries

½ C. freeze dried Strawberry Slices

2 C. Apple Juice (or other juice, milk or water in a pinch)

 

Add dry ingredients to bowl and toss to combine.  Pour juice over the top, stir to moisten well, and let sit several minutes to absorb juice. If you have them on hand, top with slivered almonds or other toasted seed or nuts.

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Makes 12 muffins (1 per serving)

 

Prep time: 15 minutes

Cooking time: 25 minutes

1/2 cup coconut flour

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

6 large eggs, lightly beaten

1/3 cup raw honey

1/4 cup coconut oil or ghee, melted

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar

2/3 cup canned pure pumpkin puree

Unsweetened coconut flakes, for garnish

 

Preheat the oven to 35O°F. Line a 12-cup muffin tin with silicone or parchment paper baking cups. In a medium bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, and salt. In a large bowl, lightly whisk the eggs, honey, coconut oil, vanilla, and vinegar. Slowly add the dry ingredients to the wet ingredients and mix until there are no lumps. Fold in the canned pumpkin. Scoop the batter evenly into the prepared muffin tin, filling each liner about three-quarters full. Sprinkle the coconut flakes on top, pressing them down gently into the batter to make them stick. Bake for 25 to 30 minutes, until the edges are lightly golden brown. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.   Noelle’s tip: To make blending the batter easier, pulse the dry ingredients in a food processor until relatively smooth, then add the wet ingredients and pulse until blended, scraping down the sides of the bowl as needed to make sure everything’s incorporated.  Change it up: Top the muffins with raw pumpkin seeds, pecans, or walnuts.

Huckleberry Pancakes

Huckleberry Pancakes

PNW Huckleberry Pancakes

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

2 eggs

2 tablespoons oil

1 cup milk

4 ounces huckleberries, fresh or frozen, plus extra, for serving

Whipped butter and maple syrup, as an accompaniment

 

Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture. Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1 ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side. Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup.