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
1 Comment
Healing mushrooms and spices really jazz up tilapia’s gentle flavor.
Prep
1 pound shiitake mushrooms 3 limes 2 shallots 2 cloves garlic 1 cup cilantro 2 teaspoons salt 4 tilapia fillets Prep mushrooms by wiping clean and slicing thinly. Juice two limes and slice the other into wedges. Peel and thinly slice shallot. Peel and press or mince garlic. Roughly chop cilantro. Mix salt and lime juice, pour over tilapia. Fish 3 tablespoons coconut oil 2 teaspoon chile powder 1 teaspoon pepper In a skillet, heat coconut oil and cook fish over medium heat 2-3 minutes on each side. Remove from pan and set aside. Add shiitake mushrooms, shallot, salt, pepper, garlic and chile powder to skillet. Cook for another 2 or 3 minutes, or until mushrooms are soft. Serve 4 cups mixed baby greens Divide fillets among dishes, top with mushrooms. Serve on a bed of mixed baby greens. Garnish with a slice of lime and cilantro. Preparation: 15 minutes Serves: 2 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 These energy bars are a perfect take-along treat for those busy days!
Prep
½ cup dried dates Chop dates, be careful of the pits! Bars 2 cups raw almonds ½ cup maple syrup ⅔ cup coconut oil 2 teaspoon vanilla 1 teaspoon Himalayan salt ½ cup sunflower seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 4 cups oats 1 cup shredded coconut ¾ cup sliced almonds ¼ cup chia seeds ⅓ cup dark chocolate chips Line a 9” x 9” baking pan with wax paper. In a blender or food processor, combine 2 cups raw almonds, maple syrup, coconut oil, vanilla and salt. In a separate bowl, combine remaining ingredients. Stir in almond mixture. Spread into pan and press evenly. Let sit at room temperature, 8–12 hours or overnight. Cut into bars. Preparation: 20 minutes, plus 12 hours inactive. Serves: 8 “A delightful retreat from the bland chicken patties of yesterday.”
Prep
2 garlic cloves ⅔ cup cilantro 3 green onions 1 teaspoon fresh ginger Peel and finely chop the garlic. Finely chop the cilantro and onions. Grate the ginger. Patties 1 pound ground chicken 1 teaspoon red chile powder (or to taste) 1 teaspoon fish sauce ½ teaspoon Himalayan salt ½ teaspoon pepper ½ lime ½ teaspoon turmeric 2 tablespoon coconut oil 2 tablespoon hemp seeds Mix garlic, cilantro onions and ginger along with the chicken, chile, fish sauce, salt, pepper, lime juice and turmeric. Form into patties, rub lightly with oil, and roll edges in hemp seeds. Grill Sauté or grill about 8 minutes on each side, or until done. Serve Mixed salad greens Serve over a bed of your favorite greens Preparation: 15 minutes Serves: 4
Prep
2 pounds boneless, skinless chicken breast 2 eggs 3-4 sprigs fresh thyme 4 carrots 1 shallot 4 cloves garlic handful fresh green beans or asparagus 3 tablespoons coconut oil ½ teaspoon salt ½ teaspoon pepper Preheat oven to 350°. Prepare the baking dish for the chicken by lining it with aluminum foil and placing a rack in the dish, set aside. Slice shallot and carrots, peel garlic cloves. Toss carrots, shallot, garlic and green beans or asparagus with coconut oil and place in another baking dish. Sprinkle with salt and pepper. Slice chicken breast into strips. Pluck leaves from thyme. Lightly beat eggs in a small bowl. Coat 1½ cup almond flour 1½ teaspoons coarse sea salt 1 teaspoon black pepper ½ teaspoon dried sage 1 teaspoon turmeric ¼ teaspoon garlic powder Mix thyme leaves along with almond flour, sea salt, pepper, sage, turmeric and garlic powder in a small bowl. Dip the chicken pieces individually into the eggs, and then coat them with the almond flour mixture. Place on baking rack. Bake Once all the pieces are coated, place the chicken in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°, turning midway through. When the chicken has been baking for 15 minutes or so, add the veggies to the oven, continue baking along with the chicken, stirring occasionally. Serve Serve roasted veggies along with the chicken strips. Preparation: 60 minutes Serves: 4 |
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