Breakfast

BAKED EGGS WITH SPINACH AND FRESH TOMATOES
1 Tbs olive oil
2 cloves garlic, minced
5 organic tomatoes, seeded and diced
½ tsp sea salt
¼ tsp black pepper
2 bunches organic spinach (about 1 pound), stems trimmed
8 eggs, separated trying not to break the yolks. Reserve both whites and yolks.

Heat oven to 400° F.

In a medium skillet heat oil over medium-high heat. Add the garlic and cook for 1 minute.

Add the tomatoes, salt, pepper and simmer for 3 minutes.

Add the spinach and cook until it begins to wilt, 1 minute. Transfer tomato/spinach mix to a 2-quart baking dish.

Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.

Bake until the whites are set, 20 to 22 minutes.
Serves 4-6.

BRAN MUFFINS (WHEAT-FREE, DAIRY-FREE)
½ cup brown rice flour
½ cup oat flour
¼ cup oat bran or rice bran
½ tsp xanthan gum
1 ½ tsp baking powder
¾ tsp baking soda
2 TBS honey
½ cup raisins
1 heaping cup of finely grated carrot (about 3 or 4 carrots)
2 eggs**
¼ cup alternative milk (oat, rice, almond, soy…)
2 TBS olive oil
2 tsp cinnamon

Preheat oven to 400º. Soak raisins in hot water and set aside. Grate carrots and set aside. Mix all dry ingredients. In another bowl mix eggs, oil, and “milk” . Add the egg mixture to the dry ingredients. Add carrot and raisins to batter. Pour batter into greased muffin tins. Bake 15-18 minutes. Let sit in muffin pan after removing from the oven as they’ll continue to cook for a few more minutes.

Makes about 8 muffins.

** If you are sensitive to eggs you can try the following egg replacer ideas:
· 1 egg = ¼ teaspoon of xanthan gum , 2 teaspoons of potato starch, and ½ teaspoon of olive oil
· 1 egg = 1½ tablespoons of water, 1½ tablespoons of olive oil, and 1 teaspoon of baking powder

BREAKFAST HOMEFRIES
3 organic potatoes (or yams or sweet potatoes), cut into ½ inch cubes
1 Tbs olive oil
1 organic yellow onion, thinly sliced
4 tsp wheat-free tamari
½ tsp black pepper
½ tsp paprika or chili powder

Steam potatoes until just tender when pierced, about 10 minutes. Remove from heat and set aside.

Heat olive oil in a large skillet, add onion and cook until onions are golden brown. Add the potatoes and sprinkle with tamari, black pepper and paprika or chili powder. Cook, gently turning, until the potatoes are golden brown.

Serve with applesauce or with black beans and salsa.
Serves 4.

COCONUT COFFEE-CAKES
3/4 pound unsalted butter at room temp
1 and 1/4 cups sucanat
5 large eggs at room temp
1 and 1/2 tsp vanilla extract
1 and 1/2 tsp almond extract
1 cup white or brown rice flour
1 cup potato starch flour
1 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 cup coconut keiffer (or buttermilk)
7 ounces unsweetened shredded coconut

Cream butter and sucanat until light and fluffy. Add eggs one at a time and continue to mix on low. Add vanilla and almond extracts. Mix all dry ingredients together in a separate bowl and add to butter and eggs one cup at a time. Add keiffer and mix until just combined. Fold in shredded coconut.

Bake at 325 for 25-30 min, until tops are brown and a toothpick comes out clean. Enjoy!

COCONUT GRANOLA (WHEAT-FREE)
3 cups oatmeal
1/3 cup sesame seeds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
1 TBS cinnamon
¼ cup maple syrup
Dried blueberries
Dried coconut (unsweetened)
Dried cranberries (or dried mango or raisins or dried banana) cut into small pieces

Preheat oven to 350º. Mix all ingredients except dried fruit and coconut. It’ll seem dry but that’s ok. Spread over a cookie sheet and bake for 10 minutes. Remove tray from oven and stir so that everything gets evenly exposed to heat. Return to oven and bake for additional 10 minutes. Remove from oven and let cool. Add dried fruit and coconut to desired amounts and you have breakfast for tomorrow!

*Use nuts and seeds you are not intolerant to, mix and match what you prefer (chopped almonds, pecans, etc.)

EASY SMOKED SALMON SCRAMBLE
1 Tbs olive oil
1 cup chopped variety organic vegetables
Sea salt
Black pepper
2/3 cup flaked or chopped line-caught smoked salmon
Any herb or spice that sounds tasty

Heat olive oil in skillet. Add vegetables, herbs/spices and cook until done.

Remove from heat and stir in salmon. Salt and pepper to taste.
Serves 2.

GOAT CHEESE OMELET WITH ARUGULA
8 large eggs
½ tsp + ¼ tsp sea salt
¼ tsp + ¼ tsp black pepper
1 Tbs olive oil
4 oz fresh, organic goat cheese, crumbled
4 scallions, sliced thinly
3 Tbs olive oil
1 Tbs white wine vinegar
1 tsp Dijon mustard
6 cups organic baby arugula

In a bowl, whisk together the eggs, 2 Tbs water, ½ tsp salt and ¼ tsp pepper.

Heat olive oil in a large skillet over medium heat. Cook the eggs until they begin to set, about 2 – 3 minutes.

Pull the edges of the omelet to the center, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, about 1 minute.

Sprinkle the cheese and scallions over the eggs. Fold one third of the omelet over the center then fold over the other third. Cut into 4 pieces.

In a bowl, whisk together the oil, vinegar, mustard and ¼ tsp salt and pepper. Drizzle dressing over the arugula. Serve with omelet.
Serves 4.

HONEY MILLET MUFFINS
1 organic egg
3 TBSP organic butter, melted
1/2 cup milk substitute (soy, rice, almond etc.)
1/2 cup honey
2 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup millet, uncooked
1/2 tsp guar gum

Preheat oven to 375°F. Mix all wet ingredients together in a large bowl. Still mixing, add the dry ingredients slowly. Add millet last, and stir through the mixture. Spoon mixture into muffin tins (greased if you are not using paper liners), and bake for 17-20 minutes.

Makes 12 regular muffins.

Courtesy of Dr. Jessica Black’s Anti-Inflammation Diet and Recipe Book

LEMONY MATCHA MUFFINS (GLUTEN-FREE)
2 large eggs
3/4 cup unsweetened almond milk, or milk of choice
1/2 cup canola oil
1 Tablespoon grated organic lemon zest
1 teaspoon vanilla extract
3/4 cup sourghum flour
3/4 cup potato or corn starch
1/2 cup tapioca flour
1/4 cup modified tapioca starch (Expandex brand), or 1/4 cup additional tapioca flour
3/4 cup organic unrefined cane sugar
1 Tablespoon baking powder
1 1/2 teaspoons matcha green tea powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt

1. Place a rack in the middle of the oven. Preheat the oven to 375 degrees. Generously grease the cups of a standard 12-cup nonstick muffin pan, or line them with paper liners and coat with cooking spray to prevent the papers from sticking. You can also usea mini-muffin pan.

2. In a medium mixing bowl, beat the eggs with an electric mixer or whisk until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla, and beat until just blended.

3. In a small bowl, whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients, until the batter is smooth and slightly thickened. Divide the batter evenly in the muffin pan.

4. Bake 25-30 minutes (12-16 minutes for mini-muffins), until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes, then transfer to a wire rack to cool the rest of the way. Best served warm, but will last several days in a tightly-sealed container.

ORANGE (OR APPLE)-GINGER RED LENTILS
½ cup red lentils
¾ cup water
¾ cup diced organic carrots
1 Tbs frozen orange juice concentrate (or use apple)
1 Tbs grated ginger
½ cup unsweetened almond milk
Dash of sea salt
1 Tbs balsamic vinegar
½ cup brown rice, cooked according to package directions

In a small saucepan add lentils, water, carrots, and juice concentrate. Squeeze grated ginger over the lentils. Discard the pulp.

Stir and cook until lentils begin to soften.

Add almond milk and continue to cook until lentils are mushy and thick.

Add dash of salt and drizzle with vinegar before serving over the brown rice.
Serves 2.

SKILLET-POACHED HUEVOS RANCHEROS
1 16 oz jar salsa
1 15.5 oz can black beans, drained and rinsed
4 large, organic, free-range eggs
1/2 tsp sea salt
1/4 tsp black pepper
2 scallions, sliced
1/4 cup chopped fresh cilantro
4 organic corn tortillas, warmed
1 cup guacamole

In a large skillet, combine salsa and beans and bring to a simmer.

Make four small wells in the bean mixture. One at a time, crack an egg into a small bowl, then transfer egg gently into a well. When all four eggs are added, season with salt and pepper. Cook, covered, over medium heat, 3 to 5 minutes (yolks will be slightly runny).

Sprinkle with scallions and cilantro. Serve with tortillas and guacamole.
Serves 4.

TEFF PORRIDGE
1 cup organic teff
4 cups water
1 Tbs coconut oil
1 Tbs cinnamon
1 tsp nutmeg

Toppings – any combination of berries, dried fruit and nuts.

Combine teff and water in medium saucepan. Bring to a boil, reduce heat, cover and let simmer until the water is absorbed (about 20 min). Stir occasionally.

Stir in coconut oil, cinnamon and nutmeg. Top with berries, dried fruit and/or nuts.
Serves 4.

TURKEY HASH WITH YAMS
2 Tbs olive oil
1 1/2 pound organic yams or sweet potatoes, diced
2 organic white onion, chopped
1 organic red bell pepper, chopped
1 organic yellow bell pepper, chopped
½ tsp sea salt
¼ tsp pepper
2 cup diced cooked organic, free range turkey or chicken
½ cup chopped fresh parsley

Heat oil in a large skillet over medium heat. Add the yams, onion, bell pepper, salt, and pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.

Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
Serves 4.