Is the morning egg routine a little boring?
Prep
1 yellow onion 3 cups shiitake mushrooms 2 leaves kale 2 cloves garlic Finely chop onion, mushrooms and kale. Peel and press or mince garlic. Sauté 1 teaspoon turmeric ½ teaspoon thyme, dried ½ teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 tablespoon butter In a large frying pan, sauté onion, garlic, turmeric, thyme, oregano, salt, pepper, in olive oil and butter over medium heat until onions begin to soften and spices are fragrant. Add mushrooms and kale and continue to cook, stirring frequently, until kale is bright green. Bake 10 eggs ½ cup Parmesan cheese Distribute mushroom mixture to 10 muffin tins. Crack an egg into each tin. Distribute cheese among tins. Bake for 12 minutes at 400°. Serve Allow to set for a few minutes before serving. Enjoy! Preparation: 45 minutes Serves: 6
1 Comment
This smoothie makes a nourishing and energizing snack rich in vitamins, antioxidants, and fiber—and my family likes it.  Photo by Andrea Parrish - Geyer (CC BY-ND 2.0) Blueberries, one of the richest sources of antioxidants around, are also a good source of fiber, which has been shown to improve digestive health and prevent constipation. Blueberries also have useful amounts of vitamin C, potassium, calcium, and magnesium, and raspberries contain calcium, fiber, and folate. Berries contain powerful antioxidant phytochemicals that decrease inflammation.
2 ripe bananas ½ can (7 oz.) coconut milk or milk of choice 1 cup plain kefir (easily digestible) or plain yogurt 2 tablespoons almond butter 1 tablespoon ground flaxseed or chia seeds 1 cup fresh or frozen berries (blueberries and/or raspberries recommended) 2 cups ice Combine all ingredients in blender and blend until smooth. For a little extra flavor, add a few drops of vanilla extract. If desired, add honey to sweeten. Preparation: 10 minutes Serves: 2 A favorite for Sunday brunch, this dish reheats well and is a good choice for a do-ahead weekday breakfast.
Prep
3 eggs 2 sprigs rosemary 1 bunch green onions ½ pound Brussels sprouts 2 portabella mushrooms 2 cloves garlic 2 inches fresh ginger 1 sweet potato 1 lemon Separate eggs, set aside. Stem rosemary, and chop. Chop green onions, Brussels sprouts and mushrooms. Mince or press garlic. Press ginger. Peel and dice sweet potato. Juice lemon. Sauce 5 tablespoons butter 1 tablespoon turmeric Melt butter in a small saucepan over medium heat. Add rosemary and turmeric, cook for a minute or two. Remove from heat and set aside. To prepare the sauce, combine egg yolks with ¼ cup of water and lemon juice in the top part of the double boiler or a small bowl that will fit over the saucepan of simmering water. Whisk mixture for several minutes, until it begins to thicken. Slowly add butter mixture and continue to whisk until well mixed and sauce is thickened. Remove from heat and set aside. Hash 4 eggs 2 tablespoons coconut oil 2 teaspoons pepper ½ teaspoon salt Sauté onions, garlic and ginger in a skillet over medium heat. While onions are cooking, heat 2 inches water in a small saucepan or double boiler until simmering. When onions are soft, add sweet potatoes and ¼ cup water. Cover and cook a further 8–10 minutes, stirring frequently. When sweet potatoes are soft, add Brussels sprouts and portabella and cook 4–5 minutes longer, stirring frequently. Season with salt and pepper. Prepare eggs as desired; if scrambling, mix in separated whites to avoid waste. Serve Divide hash among plates; serve each with an egg and sauce. Preparation: 30 minutes Serves: 6 My poached egg bowl makes a warm and gently nutritious meal.
Prep
quinoa 2 cloves garlic, chopped 1 shallot, chopped 3 cups spinach, chopped 2 carrots ½ inch ginger Cook quinoa according to package directions, enough to make four servings. Peel and finely chop garlic and shallot. Chop spinach. Shred carrots. Grate ginger. Stovetop ½ tablespoon white vinegar 4 eggs ½ teaspoon salt ¼ teaspoon freshly ground pepper 2 tablespoons coconut oil ¼ teaspoon turmeric Heat one inch of water along with vinegar in a shallow pan over high heat. When the water begins to simmer, lower heat to medium and gently crack eggs into water, add salt and pepper. Continue to simmer until whites are opaque. Sauté shallot, garlic and spices in coconut oil; add quinoa and spinach. Continue cooking until spinach is just wilted; keep warm until ready to serve. Serve Divide quinoa and spinach mixture into bowls, serve with an egg. Preparation: 20 minutes Serves: 4 I like eggs and the protein they provide
Prep
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. Frittata 8 eggs 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. Serve When done, run rubber spatula around edge of frittata, cut in wedges, and serve. Preparation: 45 minutes Serves: 4 Pancakes are always a big hit with guests and children.
Prep
½ cup walnuts Chop walnuts. Heat a pancake griddle to medium, or 350°. Pancakes 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 3 eggs 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 Serve along with slices of your favorite fruit and pure maple syrup or applesauce. Preparation: 45 minutes Serves: 4 |
Archives
November 2018
Categories
All
|
RSS Feed