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Category: Breakfasts

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.

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

1 1/2 teaspoons coconut oil or ghee

6 bacon slices, chopped into small pieces

1/2 medium onion, diced

1 garlic clove, minced

1 cup chopped white mushrooms

5 large kale leaves, stemmed and chopped

Pinch of sea salt

Pinch of freshly ground black pepper

 

In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 2 minutes more. Add the kale, salt, and pepper and cook until the kale wilts and turns dark green, 2 to 3 minutes. Serve warm.  Change it up: Use another hearty green such as Swiss chard instead of kale.

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Strawberry-Banana Smoothie

1 cup frozen strawberries

1 banana, sliced

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/2 teaspoon pure vanilla extract

 

Apple Pie Smoothie

1 banana, peeled, frozen, and sliced

1 cup sliced apples

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon raw honey or pure maple syrup

 

Cherry-Spinach Smoothie

1 banana, peeled, frozen, and sliced

1 cup frozen pitted cherries

1 cup canned full-fat coconut milk

Large handful of spinach

 

Place all the ingredients in a blender and blend until smooth.  Noelle’s tip: Using some frozen fruit makes the smoothies slightly thick and creamy bat still easy to blend. If you’d like to thin out the smoothie, simply add a little more coconut milk or coconut water.  Change it up: Add 1 scoop grass-fed collagen peptides to each smoothie to give it gut-healing properties.

Blue Lemon Pancakes

Blue Lemon Pancakes

Blue Lemon Pancakes

1 1/2 C. all-purpose flour

3 T. granulated sugar

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/4 C. buttermilk

1/4 C. butter — melted

2 large eggs — separated

1 C. blueberries — washed and sorted

Lemon wedges and confectioners’ sugar — optional

 

Heat oven to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks. Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat. When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 C. dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 min. Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 min. more. Serve immediately with extra butter; sprinkle with lemon juice & confectioners’ sugar. Repeat process with rest of batter.

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

4 eggs

1/2 C. Greek yogurt

1 tsp. vanilla

3 C. almond flour

2/3 C. Swerve sweetener

1 tbsp baking powder

1 C. blueberries

 

Preheat the oven to 375F. Line a 12-C. muffin tin with paper baking C.. Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in. Divide the batter between 12 muffin C.. Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

 

1 C. flour

1/2 C. wheat germ

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 C. skim milk

1/4 C. egg substitute

2 tablespoons canola oil

1/2 C. pancake syrup

2 C. fresh blueberries, blackberries or raspberries

Chopped Walnuts for Garnish, optional

 

In large bowl, combine first five ingredients. In separate bowl combine milk, egg substitute and oil. Add to dry ingredients and mix until moistened. Cook on non-stick griddle coated with cooking spray until golden brown. In small saucepan combine syrup and fruit. Bring to a boil. Serve over pancakes.

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

1 1⁄2 cups all-purpose flour

2 teaspoons baking powder

1⁄4 teaspoon sea salt

1⁄2 cup sugar

1 egg

1⁄2 cup plain yogurt

1⁄2 cup whole milk

5 tablespoons unsalted butter, melted and slightly cooled

1 cup lemon curd, divided

Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to overmix or you’ll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly “marble” it lightly through the mixture (a couple of light stirs is really all that is needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.

Baked Breakfast Cheesecake

Baked Breakfast Cheesecake

Baked Breakfast Cheesecake

21 ounces Ricotta cheese or cream cheese, or soft, very mild goat’s cheese (preferably unsalted)

5T. unsalted butter, melted and cooled slightly

3 T. fine or medium oatmeal, semolina or whole meal flour

A good pinch of sea salt

½ C. Superfine sugar

2 medium eggs, lightly beaten

Finely grated zest of 2 small oranges, plus 1 T. juice

3 T. raisins (optional)

 

Fresh fruit or fruit compote

Yoghurt or soured cream (optional)

 

Preheat the oven to 325°F. Generously butter a 9-inch springform cake pan. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using. Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center. Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

2 large egg yolks

2 tsp. Dijon mustard

2 tsp. lemon juice

1 garlic clove, minced

¾ C. vegetable oil

1 T. water

½ tsp. salt

1/4 tsp. pepper

1.4 C. extra-virgin olive oil

 

1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and sliced  crosswise 1/8 inch thick

1 small onion, halved and sliced thin

6 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

8 large eggs

1/2 C. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch 2 pieces

1/2 C. frozen peas, thawed

 

FOR THE GARLIC MAYONNAISE: Process egg yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water, salt, and pepper. Whisking constantly, slowly drizzle in olive oil. (Mayonnaise can be refrigerated for up to 4 days. Makes 1 1/4 cups.) FOR THE TORTILLA: Toss potatoes, onion, 1/4 C. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl. Heat 2 T. oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 28 minutes. In now-empty bowl, whisk eggs with 1/2 tsp. salt. Fold in hot potatoes, roasted red peppers, and peas. Heat remaining 1 tsp. oil in now-empty7 skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 15 seconds. Smooth top of mixture and reduce heat to medium. Cover and cook, gently shaking pan every 30 seconds, until bottom is golden brown, and top is lightly set, about 2 minutes. Using rubber spatula, loosen tortilla from pan. Shake pan gently until tortilla slides around freely, then slide tortilla onto large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature.

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

2 T. Butter

1 clove Garlic, minced

2 C. sliced Button or Cremini Mushrooms

¾ tsp. Fresh Thyme

½ C. grated Fontina or Mozzarella Cheese

2 Eggs

Pinch each Salt & Pepper

 

Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.

Oregon Hazelnut Pancakes

Oregon Hazelnut Pancakes

Oregon Hazelnut Pancakes

3 cups buttermilk pancake mix

1/4 lb. Oregon hazelnuts, chopped

1/4 teaspoon nutmeg

1/4 teaspoon almond extract

1 teaspoon vanilla

water as needed

 

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

This simple dish deserves the best, freshest eggs you can find. serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.

 

6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided

1 medium shallot, finely minced, divided

2 tablespoons finely grated lemon zest, divided

1 ounce Parmesan cheese, finely grated (about ½ cup), divided

¾ cup heavy cream, divided

Kosher salt

8 eggs, at room temperature

2 teaspoons poppy seeds, divided

4 teaspoons finely chopped fresh chives, divided

 

Preheat the oven to 350 degrees F. Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier). Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt. Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

3 1/2 C. diced red potatoes (or a mix of red and small white potatoes)

1 T. finely chopped fresh rosemary

1/2 tsp. fine sea salt, plus more if needed

2 garlic cloves

Large pinch of freshly ground black pepper

3 T. olive oil

Preheat the oven to 35O°F. Line a baking sheet with foil. Put all the ingredients on the prepared baking sheet and toss to combine. Bake for about 1 hour, tossing the potatoes every 15 minutes; be careful, as they may stick to the foil. Once the potatoes are a nice golden brown and crispy on the edges, they are ready. Taste and add more salt, if desired, then serve.

One Pan Breakfast

One Pan Breakfast

One Pan Breakfast

4 oz. diced pancetta

4 oz. mushrooms, sliced

1 small leek—trimmed, halved and sliced

4 T. butter

4 eggs

chopped fresh parsley

4 slices toast

 

In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

 

1 C. oats

¾ C. whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1 egg

½ C. maple syrup

2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla

¾ C. grated carrots (about 2 medium carrots)

 

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the egg, maple syrup, coconut oil and vanilla. Add the dry ingredients to the wet ones and stir just until combined. Now stir in your carrots. If you have time, chill the dough for about 30 minutes. This will stop the cookies from spreading out too much in the oven. If you don’t have time, not to worry. You’ll have thinner but still delicious cookies. Drop tablespoon-size balls of dough onto the prepared baking sheets, leaving 1 to 2 inches between each. Bake on the middle rack until the cookies are brown at the edges and just set on top, 12 to 15 minutes. Remove from oven. Let cool a few minutes before transferring to a rack to cool completely. Cookies will keep in an airtight container for up to 5 days or freeze for up to a month. Serve with some yogurt and fruit for a wholesome breakfast.

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

 

2 C. Bisquick Biscuit Mix

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1 egg

1 1/2 C. milk

Vegetable oil for brushing pan

 

1/2 C. butter, melted

1 egg, well beaten

1 C. sugar

Zest of 1 lemon

1/4 C. water

3 tablespoons lemon juice

2 8-ounce packages cream cheese

 

In separate bowls, mix the dry ingredients and the wet ingredients. Slowly add the wet ingredients to the dry ingredients, mixing well until you have a smooth batter. Heat a pancake griddle or non-stick pan, brush with vegetable oil, and add ½-cup batter, swirling to make thin. Cook on one side until bubbles are visible on the top, then flip and cook on the other side until golden. Cut each cream cheese package into 6 pieces. While the pancakes are cooking, make the lemon sauce in a medium saucepan. Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat. Continue stirring constantly until mixture thickens. When the pancakes are ready, roll around cream cheese while pancake is hot. Serve roll up with warm lemon sauce.

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Kosher salt and freshly ground pepper

2 eggs

2 T. purchased or homemade pesto

2 slices country-style bread, lightly toasted

1/2 cup (1/2 oz./15 g) arugula

2 oz. (60 g) thinly sliced prosciutto

 

Pour water into a large sauté pan to a depth of 3 inches (7.5 cm), add a pinch of salt and bring to a simmer over medium heat. One at a time, break an egg into a small ramekin and carefully slip the egg into the water, then adjust the heat so the water barely simmers. Poach until the eggs are cooked to your desired doneness, about 3 minutes for runny yolks or up to 5 minutes for firmer yolks. Using a slotted spoon, transfer the eggs to a paper towel–lined plate. Spread the pesto evenly over the toasts. Layer the arugula and prosciutto on the pesto and top each sandwich with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 2.

Instant Pot Egg Bites

Instant Pot Egg Bites

Instant Pot Egg Bites

6 eggs

1 c cheese shredded

1 shallot diced or 2 T. diced onion

1/3 c spinach fresh, diced

1/2 c bell pepper diced, any colors

1/4 tsp salt

1/4 tsp oregano

 

On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.

Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

6 slices bacon, chopped

2 cups frozen hash browns

6 eggs

¼ cup milk

½ cup shredded cheddar cheese

1 teaspoon kosher salt

½ teaspoon pepper

**optional add-ins: onion, red pepper, spinach, mushrooms, green onions

Chop up bacon into small pieces then sauté in pressure cooker until crispy. Add in any extra veggies that you would like and sauté until tender, about 3 minutes. Add in frozen hash browns and stir until slightly thawed, about two minutes. Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs. Pour the egg mixture into your greased, heat proof container. Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet. Lock lid and set to high pressure for 20 minutes with a quick release at the end. Loosen edges then dump out onto large plate. Serve with green onions and extra shredded cheese!

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

 

2/3 C. Jumbo Rolled oats

1 T. Raisins

1 T. Pumpkin or Sunflower Seeds

1 T. chopped Almonds

3 T. chopped dried Apricots

2 T. Apple or Orange Juice

2 small apples, peeled and grated

3 T. skim milk

 

Mix all ingredients except apples and milk.  Add apples and toss to combine.  Serve with milk.

Triple Berry Smoothie

Triple Berry Smoothie

Triple Berry Smoothie

½ cup (120 ml) water

½ cup (75 g) red grapes

½ cup (120 ml) plain low fat yogurt, or non-dairy alternative

½ cup (75 g) frozen strawberries

½ cup (80 g) frozen blueberries

½ cup (70 g) frozen raspberries

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape

Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

 

2 red bell peppers

Olive oil

3 scallions, chopped

2 garlic cloves, crushed

7 ounces canned chickpeas, drained and rinsed

1 tsp. smoked paprika

31/2 ounces baby spinach

4 eggs, beaten

Salt and black pepper

 

Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and sauté the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Sauté for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.

 

Yield: 2 servings

Calories: 320

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

 

1/2 mango, peeled, seeded, and chopped

2 ounces raspberries

2 handfuls baby spinach

1 tsp. chia seeds

Juice of 1 lime

7 ounces coconut water

 

Place all the ingredients in a blender and whizz together.

 

Yield: 1 serving

Calories: 150

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.