I like eggs and the protein they provide
1 large shallot
1 tablespoon cilantro or parsley
1½ cups shiitake or other mushrooms
2 cups fresh spinach
3–4 medium red potatoes
Finely chop shallot and cilantro or parsley. Coarsely chop mushrooms and spinach. Thinly slice potatoes.
½ cup grated Parmesan cheese
½ teaspoon turmeric
½ teaspoon salt
6 tablespoons extra-virgin olive oil
2 tablespoons vegetable or chicken broth
Beat together eggs, cheese, turmeric, and salt. Set aside.
In large skillet, heat 3 tablespoons olive oil and broth over medium low heat. Add shallot, and stir often until soft (3–5 minutes). Add mushrooms and sauté until tender (3–5 minutes). Stir in spinach and cilantro and sauté 2 minutes, and then add mixture to egg mixture.
In large skillet, heat remaining oil over medium heat, fully coating bottom of skillet. Spread red potatoes over bottom of skillet in one or two thin layers and cook 5 minutes over medium heat. Pour egg and vegetable mixture over potatoes; turn heat down to low medium, and cover. Cook about 20 minutes, periodically checking to see if eggs are firm.
When done, run rubber spatula around edge of frittata, cut in wedges, and serve.
Preparation: 45 minutes
1 medium shallot, minced
1 tablespoon champagne vinegar
½ teaspoon Himalayan salt
sprouted brown rice
Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles.
Make sprouted brown rice according to package directions, enough for four servings.
Preheat oven to 200°.
2 pounds salmon filet
¼ cup olive oil
1 teaspoon Himalayan salt
1 teaspoon freshly ground pepper
Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface.
¼ cup olive oil
2 tablespoons chopped cilantro
¼ teaspoon freshly ground pepper
Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done.
4 cups mixed greens
Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish.
Preparation: 15 minutes active plus 1 hour to bake
Pancakes are always a big hit with guests and children.
½ cup walnuts
Heat a pancake griddle to medium, or 350°.
½ cup almond flour
2 tablespoons coconut flour
1 tablespoon chia seeds
⅛ teaspoon salt
2 teaspoon cinnamon
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground
¼ teaspoon baking soda
½ cup pumpkin puree
2 tablespoons maple syrup
½ teaspoon vanilla extract
coconut oil for cooking pancakes
Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter.
Add enough coconut oil to the pan to grease the center.
Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed
Serve along with slices of your favorite fruit and pure maple syrup or applesauce.
Preparation: 45 minutes
All Almond Butter Almond Flour Almonds Anti-Cancer Anti Inflammatory Anti-inflammatory Antioxidants Apple Cider Vinegar Asparagus Avocado Baby Greens Baking Soda Balsamic Vinegar Bananas Basil Beef Beet Black Beans Blueberries Bok Choy Breakfast Broccoli Brown Rice Brunch Brussels Sprouts Burdock Root Burgers Butter Butternut Squash Carrot Carrots Cauliflower Cayenne Celery Champagne Vinegar Chard Cheese Chia Chia Seeds Chicken Chile Powder Chili Powder Chocolate Cilantro Cinnamon Cliantro Coconut Coconut Aminos Coconut Flour Coconut Milk Coconut Oil Company Coriander Cranberries Cucumber Cumin Curry Curry Powder Dates Dijon Dill Dinner Easy Edamame Egg Eggs Feta Fish Fish Sauce Flax Seed Frittata Garlic Ginger Goat Cheese Golden Beet Green Beans Green Onio Green Onions Grill Hash Hemp Seeds Honey Jicama Kalamata Olives Kale Kefir Kids Kuri Lemon Lemon Grass Lettuce Lime Lunch Maple Syrup Mild Curry Paste Mint Mixed Greens Mushroom Mushrooms Mustard Nutmeg Oats Olive Oil Olives Omega 3 Onion On-the-go Oregano Pancakes Parmesan Cheese Parsley Patties Pomegranate Portabella Mushrooms Potato Pumkin Seeds Pumpkin Seed Quinoa Radish Radishes Raspberries Recipe Red Beet Red Chile Powder Red Curry Paste Red Onion Red Potato Red Wine Vinegar Rice Rice Noodles Rice Vinegar Romaine Rosemary Sage Salad Salad Greens Salmon Shallot Shiitake Sirloin Snack Snow Peas Soup Spaghetti Squash Spinach Sprouted Rice Squash Stir-fry Sugar Snap Peas Sunflower Seeds Sweet Onion Sweet Potato Sweet Potatoes Swiss Chard Tamari Thyme Tilapia Turmeric Vanilla Vegetable Broth Vinegar Vitamins Walnut Oil Watercess Watercress White Vinegar Winter Squash Yellow Onion Yellow-onion Yogurt