CARAMELIZED ONION & SPINACH FRITTATA

Serving size: 8 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

INGREDIENTS:

2 medium sweet onion - finely minced and caramelized 

1 tbsp olive oil 

Pinch of sugar 

8 eggs

⅓ cup whole milk

8 oz package frozen chopped organic spinach - dethawed & squeezed to get rid of liquid

1 bag shredded sharp cheddar cheese 

Pinch of both salt and pepper

Optional toppers: 

Pesto

Arugula, frisée & micro greens tossed with olive oil & lemon juice

1. Finely mince the sweet onion. Heat a large pan or cast iron to medium/high heat, add 1 tbsp olive oil and the minded onion. Lower heat to medium and a large pinch of salt and allow to cook and caramelize for about 15 minutes. Once onions are nicely browned add a pinch of sugar and take off the heat- set aside and allow to cool. 

2. Meanwhile, heat the oven to 350 degrees F. In a large bowl add the eggs and milk, beat together. Squeeze the dethawed spinach to get rid of any liquids. Then, using your hands, break up the spinach over the bowl of eggs, add the whole bag of shredded sharp cheddar cheese and season with both salt and pepper. Mix and pour into a lined 8 inch baking dish. 

3. Place into the oven and bake for about 40 minutes until solidified and golden brown.

4. Top with pesto & greens (I like to use a mixture of arugula, frisée & micro greens that are tossed with olive oil and lemon juice).

BRAISED BEANS WITH POACHED EGG & HERBED SALSA

4 SERVINGS

INGREDIENTS: HERB SALSA

¾ C CILANTRO 

¾ C PARSLEY

2 GARLIC CLOVES 

1 TBSP CAPERS 

1 TBSP FRESNO CHILI

1 TBSP APPLE CIDER VINEGAR

1 TBSP HONEY1

/3 C OLIVE OIL (RECOMMEND KYOORD)

LARGE PINCH OF BOTH SALT AND PEPPER

INGREDIENTS: 

1 PORK CHORIZO 

¾ C YELLOW ONION –FINELY DICED

1 TBSP OLIVE OIL (RECCOMEND KYOORD)

3 GARLIC CLOVES –MINCED 

½ C DICED TOMATOES

1.5 C CHICKEN STOCK 

1 15 OZ. CAN CANNELLINI BEANS-DRAINED & RINSED 

LARGE PINCH OF BOTH SALT AND PEPPER 

1 CUP SQUASH BLOSSOMS 

¼ C WHITE VINEGAR 

4 EGGS

DIRECTIONS:

1.START BY MAKING THE HERB SALSA. USING A SMALL FOOD PROCESSOR ADD ALL THE INGREDIENTS: CILANTRO, PARSLEY, GARLIC CLOVES, CAPERS, FRESNO CHILI, APPLE CIDER VINEGAR, HONEY, OLIVE OIL AND A LARGE PINCH OF BOTH SALT AND PEPPER. PULSE UNTIL BLENDED AND CHUNKY.

2.FILL A POT WITH WATER-PLACE ONTO THE STOVE AND BRING TO A BOIL.

3.MEANWHILE, HEAT A CAST IRON TO MEDIUM/HIGH HEAT. TAKE THE PORK CHORIZO OUT OF THE CASING. PLACE ONTO THE HEATED CAST IRON. COOK AND BREAK UP INTO PIECES. ONCE COOKED, TAKE THE CHORIZO OUT OF THE PAN AND SET ASIDE.

4.TURN THE HEAT DOWN TO MEDIUM-KEEP THE RENDERINGS IN THE PAN, ADD THE FINELY DICED ONION AND COOK FOR ABOUT 3 MINUTES UNTIL TRANSLUCENT. ADD 1 TBSP OLIVE OIL, THE MINCED GARLIC CLOVES AND DICED TOMATOES-COOK FOR ANOTHER 3 MINUTES. POUR IN THE CHICKEN STOCK, CANNELLINI BEANS AND A LARGE PINCH OF BOTH SALT AND PEPPER. STIR AND BRING TO A SIMMER TO BEGIN TO COOK DOWN AND THICKEN.

5.ONCE WATER IS BOILING ADD ¼ C WHITE VINEGAR, BRING TO A BOIL AGAIN.

6.CRACK AN EGG INTO A SHALLOW CUP OR BOWL. WITH A SPOON STIR THE WATER TO CREATE A CIRCULAR MOTION. DROP THE EGG INTO THE SPINNING WATER –REPEAT WITH ALL 4 EGGS.

7.COOK THE EGGS FOR 3-4 MINUTES (LONGER FOR HARDER YOKE). USING A LARGE SPOON TAKE EACH EGG OUT OF THE WATER ONE AT A TIME AND PLACE ONTO A PAPER TOWEL TO ABSORB THE EXCESS WATER.

8.TIME TO ASSEMBLE: DISTRIBUTE THE BRAISED BEANS AMONGST 4 SHALLOW BOWLS. TOP WITH ONE POACHED EGG EACH. SEASON WITH SALT AND PEPPER. DRIZZLE THE HERB SALSA OVER THE TOP. ENJOY!

THE BEST GRANOLA

INGREDIENTS: 

• 1.5 C ROLLED OATS 

• ¾ C ALMONDS 

• ¾ C WALNUTS 

• ¾ C HAZELNUTS 

• 1 C DRIED COCONUT 

• ½ PISTACHIOS 

• ½ C PUMPKIN SEEDS 

• ½ C SESAME SEEDS 

• ¾ C HONEY 

• ½ C COCONUT OIL 

• 1 TBSP VANILLA 

• 1 TBSP CINNAMON 

• 1 TBSP CARDAMOM  

• 1 TSP SALT 

• ¼ C DRIED CHERRIES 

• ¼ C DRIED CRANBERRIES 

• ½ C DRIED BLUEBERRIES 

• HEAT OVEN TO 350 DEGREES F. 

• COARSELY CHOP ANY OF THE LARGER NUTS INTO SMALLER PIECES. 

• IN A LARGE BOWL MIX TOGETHER THE OATS, WALNUTS, ALMONDS, HAZELNUTS, DRIED COCONUT, PISTACHIOS, PUMPKIN AND SESAME SEEDS. 

• IN A SEPARATE BOWL MIX TOGETHER THE HONEY, COCONUT OIL, VANILLA, CINNAMON, CARDAMOM AND SALT. 

• TOSS ALL INGREDIENTS TOGETHER, MAKING SURE ALL ARE FULLY COATED. 

• SPREAD MIXTURE IN A SINGLE LAYER ONTO TWO BAKING SHEETS; PUT IN THE OVEN. 

• BAKE FOR 5 MINS, THEN STIR THE MIXTURE EVERY 3 MINS TO MAKE SURE ALL INGREDIENTS ARE COOKING EVENLY AND DON’T BURN. 

• ONCE BROWNED AND FRAGRANT (ABOUT 20 MINS) TAKE OUT OF THE OVEN. 

• ONCE GRANOLA HAS COOLED, MIX TOGETHER WITH THE DRIED CHOPPED CHERRIES, CRANBERRIES AND BLUEBERRIES. 

• PLACE IN AN AIRTIGHT CONTAINER FOR UP TO TWO WEEKS. 

-ENJOY OVER SLICED APPLES AND YOGURT THEN TOP WITH FRESH BERRIES. 

-ENJOY WITH MILK POURED OVER THE TOP. 

LEMON & GARLIC STEWED VEGGIES WITH CRISPY SAUSAGE, SOFT BOILED EGG & CHIMICHURRI

INGREDIENTS:

• 15 oz can white beans + the liquid

• 3 garlic cloves

• 1 medium lemon (juice)

• 1 tsp red pepper flakes

• 1 small bunch Dino kale

• 2 spicy sausages

• 2 eggs

• 1 medium yellow onion

• olive oil

• salt & pepper

1. Place eggs in small pan submerged in water. Cover with lid. Bring to a boil. Turn off heat and allow to sit in water for 4 mins. Take out of water and place in cool water. Crack egg, peel and cut in half. Set aside.

2. In a medium pan, add white beans and liquid, 3 chopped garlic cloves, lemon juice and red pepper flakes. Bring to medium heat and allow to cook for 5 mins.

3. Meanwhile, wash and thinly slice Dino kale. Add to strewed beans after 5 mins and cover. Allow to steam for 2 mins.

4. Meanwhile, slice sausage and add to a heated pan with a little olive oil. Allow to cook and get a little crispy. After cooked take out of pan.

5. Add sliced yellow onion and cover. Allow onion to cook in the sausage fat for about 4 mins until tender and browned.

6. Add the cooked sausage and onions to the strewed beans and kale. Mix together.

7. Plate and add sliced eggs. Garnish with a little chimichuirri, pesto or your favorite hot sauce.

8. Enjoy!

BAKED EGGS WITH CRISPY MAPLE MUSTARD VEGGIES & BACON

INGREDIENTS:

3 eggs

1 bag Brussel sprouts 

1 yellow onion

1 poblano pepper

3 pieces bacon

1 spicy sausage

1 tbsp olive oil 

Salt & pepper

1 tbsp maple syrup 

1 tsp Dijon mustard

1 tsp grain mustard 

1 tbsp sliced jalapeño 

1 green onion sliced 

Heat oven to broil. 

1. Preheat oven to Broil.

2. On a baking sheet add chopped brussel sprouts, onion, poblano pepper, bacon and spicy sausage. Mix with olive oil, salt and pepper.

3. Place in oven and cook for about 5 mins until everything starts to get crispy.

4. Meanwhile mix together sauce: maple syrup, Dijon and grain mustard.

5. Pour over hot ingredients when you take out of oven and mix together.

6. Place everything in a heated cast iron and make little openings to place eggs into.

7. Place back in oven and cook for about 3-4 mins until eggs turn white and yoke is your desired consistency.

8. Garnish with fresh sliced jalapeño and green onions, salt, pepper and red pepper flakes.

SPICY MOROCCAN BAKED EGGS WITH MINT YOGURT

INGREDIENTS: Moroccan Tomato Sauce & Eggs

• 1 tsp extra-virgin olive oil

• 28 oz can diced tomatoes

• 1 small yellow onion- diced

• 2 cloves garlic-minced

• 1 tsp garam masala seasoning

• 1 tsp curry powder

• 1 tsp smoked paprika

• 1/2 tsp red pepper flakes

• pinch of both salt and pepper

• 2-4 eggs (depending how hungry you are!)

• 1 tbsp feta cheese

• 1 tsp chili oil

INGREDIENTS: Mint Yogurt

• 2 tbsp chopped fresh mint

• 2 tbsp chopped fresh cilantro

• 1/4 c full fat greek yogurt

• 1 lime

• 1 tsp extra-virgin olive oil

• pinch of both salt & pepper

1. Heat oven to 400 degrees F.

2. Heat cast iron to high heat. Drizzle with a olive oil, add diced onions and cook for 3 mins. Add minded garlic and cook for another 30 seconds. Add the can of diced tomatoes and the sauce. Stir to combine and allow to cook for 3 mins.

3. Add garam masala seasoning, curry powder, smoked paprika, red pepper flakes and a large pinch of both salt and pepper. Stir to combine and allow to cook for another 5 mins until sauce has thickened and become dark red.

4. In two small cast irons (or keep in the same cast iron you have been cooking in) add the raw eggs. I like to take a spoon to carve out a little space for the eggs to rest in.

5. Place the cast iron/s into the heated oven and allow to cook for 6 mins (more time if you like the yokes cooked through).

6. Meanwhile, wash and finely slice the fresh mint and cilantro.

7. In a bowl, add the greek yogurt, lime juice, extra-virgin olive oil, chopped mint, cilantro and a pinch of both salt and pepper. Mix well to combine- set aside.

8. Once the eggs are cooked, take out of the oven. Allow to rest for 1-2 mins. Drizzle the herbed yogurt over the top, sprinkle feta cheese, salt, pepper, chili oil and fresh herbs.

9. Enjoy!

DUTCH BABY PANCAKE

INGREDIENTS:

• 3 eggs

• 1/2 c flour

• 1/2 c milk

• 1 tbsp sugar

• pinch of nutmeg

• 4 tbsp butter

Toppings:

• Fresh berries or fruit

• Powder sugar

• Lemon

• Honey

• Jam

1. Preheat oven to 425 degrees F

2. Combine eggs, flour, milk sugar and nutmeg- mix well to combine.

3. Place two small cast irons into the oven with 2 tbsp butter in each. Once cast irons are hot and butter has melted, take out of the oven. Pour mixture into the hot cast irons.

4. Bake for 29 mins. until pancake is puffed and golden. Lower the temperature of the oven to 300 degrees F and bake for 5 more mins.

5. Top with powder sugar, lemon juice and honey, or whatever other ingredients you desire!

BANANA WALNUT BREAD (V & GF)

INGREDIENTS:

• 3 overripe bananas- mashed

• 1/4 c almond milk

• 1/3 c coconut sugar

• 1/2 c dairy free yogurt (I used cashew yogurt)

• 1 tsp vanilla extract

• 2 tbsp chia seeds

• 1 c gluten-free oat flour

• 1 c almond flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp sea salt

• 1 tsp cinnamon

• 1/2 c sprouted walnuts - chopped

1. Preheat oven to 350 degrees F. Great a 8.5” X 4.5” loaf pan with coconut oil.

2. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, dairy free yogurt, vanilla extract and chia seeds- stir well to combine,

3. Add oat flour, almond flour, baking soda, baking powder, salt and cinnamon. Stir until combined. Fold in chopped walnuts.

4. Pour into a loaf pan. Bake for 50 mins to an hour, or until knife comes out clean. If your loaf looks like its getting too brown, tent with tin foil on top after 50 mins.

5. Once done, let cool in the pan for 15 mins then remove it from the pan and place on a cooling rack to cool completely before slicing.

6. When ready to eat, top with a little vegan butter, Manuka honey and bee pollen!

7. Store left overs tightly wrapped in plastic wrap or foil.

COCONUT & HONEY GRANOLA

!NGREDIENTS:

• 1-1/2 c rolled oats

• 3/4 c almonds

• 3/4 c walnuts

• 3/4 c hazelnuts

• 3/4 c dried coconut

• 3/4 c pumpkin seeds

• 1/2 c sesame seeds

• 1/2 c honey

• 1/2 c coconut oil

• 1 tbsp vanilla

• 1 tbsp cinnamon

• 1 tbsp cardamom

• 1 tsp salt

• 1/4 c dried cherries

• 1/2 c dried cranberries

• 1/2 c dried blueberries

1. Heat oven to 350 degrees F.

2. Coarsley chop any of the larger nuts into smaller pieces.

3. In a large bowl mix together the oats, walnuts, almonds, hazelnuts, dried coconut, pumpkin and sesame seeds.

4. In a separate bowl mix together the honey, coconut oil, vanilla, cinnamon, cardamom and salt.

5. Toss all ingredients together, making sure all are fully coated.

6. Spread mixture in a single layer onto two baking sheets; put in the oven.

7. Bake for 5 mins, then stir the mixture every 3 mins to make sure all ingredients are cooking evenly and don’t burn.

8. Once browned and fragrant (about 20 mins) take out of the oven.

9. Once granola has cooled, mix together with the dried chopped cherries, cranberries and blueberries.

10. Place in an airtight container for up to two weeks.

OATMEAL WITH ALMOND BUTTER & STONE FRUIT

For 1 serving

INGREDIENTS:

• 1/2 c oatmeal

• 1.5 c almond milk

• 2 tbsp almond butter

• 1/2 peach

• 1/2 banana

• 2 figs

• small handful bananas

• 1 tbsp honey

• 1 tsp chia seeds

• 1 tsp bee pollen

1. Cook oatmeal according to directions (substitute water for 1 c almond milk). Once cooked, take off heat- set aside.

2. While the oatmeal is cooking wash and slice fruit.

3. To assemble bowl pour oatmeal into a bowl, top with almond butter, sliced fruit, honey, chai seeds, bee pollen and almond milk

4. Enjoy while hot.

SOFT SCRAMBLE EGGS & BACON

For 1 serving

• 3 eggs

• 1 tbsp butter

• 1 tbsp sour cream

• 1/2 tsp chives

• salt & pepper

• 4 slices of bacon

1. Heat skillet to high heat. Add bacon and cook for 5 mins flipping a few times to ensure even cooking and crisping to both sides. Once cooked, place onto a paper towel to absorb access grease.

2. Meanwhile, heat sauté pan to a low heat.

3. Crack the eggs into the pan. Once the eggs begin to cook add in the butter and begin to mix together. Continue to stir the eggs and butter slowly. After about 1 minute add sour cream, Continuously stir everything together for another 2 mins until eggs are cooked to your desired consistency.

4. Sprinkle chopped chives, salt and pepper over the top.

5. Serve immediately.

COCONUT CHIA SEED PUDDING WITH FRESH FRUIT & HONEY

For 1 serving

INGREDIENTS:

• 1 c coconut milk

• 1/2 c chia seeds

• 1 tbsp + 1 tsp Manuka Honey

• 1/2 peach

• 1/4 mango

• 4 strawberries

• 3 blackberries

• 1 plum

• small handful of blueberries

• 1 tsp dried coconut

• 1/4 tsp bee pollen

1. Mix together coconut milk and chia seeds- allow to set in refrigerator for at least 30 mins or overnight.

2. Once combined into a pudding texture mix in 1 tsp Manuka Honey

3. Wash and slice the fruit.

4. To assemble bowl: top Coconut Chia Pudding with the fresh fruit, sprinkle died coconut and bee pollen over the top and drizzle remaining tbsp of Manuka honey over everything.

**Feel free to use whatever fruits are in season- these were fruits I had around the house and it was delicious! 

MEDITERRANEAN SCRAMBLE

For 1 serving | Vegetarian

INGREDIENTS:

• 2 large eggs
• 1/8 tsp olive oil
• 1/4 c small cherry tomatoes
• 1/2 tbsp crumbled goat cheese
• 3 fresh basil leaves
• pinch each of salt and pepper

1. Wash tomatoes. Cut large ones in half, leave small ones whole. 
2. Rinse basil and slice into thin pieces. 
3. Heat small skillet to medium/high heat. Drizzle pan with olive oil.
4. Crack both eggs into hot skillet. Sprinkle with salt and pepper. Allow clear part of egg to turn white then add tomatoes. Lightly stir together tying not to break egg yolks. After about 20 seconds break egg yolks while stirring. Add sliced basil and sprinkle goat cheese. Cook for 30 more seconds. Remove from heat before egg yolk is fully cooked and transfer to a plate. 
5. Eat immediately. 

BAKED EGGS IN SWEET POTATO WITH HARISSA YOGURT

For 2 servings | Vegetarian

INGREDIENTS:

• 1 sweet potato
• 2 eggs
• 1 tbsp olive oil
• Pinch each of salt and pepper
• 2 tbsp harissa
• 1/4 c Greek yogurt
• 2 tbsp fresh cilantro

1. Preheat oven to 425 degrees F.
2. Rinse sweet potato and poke with a fork six times. 
3. Place sweet potato onto a baking sheet and cook for 15–20 mins until tender. 
4. Take out of the oven and slice in half (length wise).
5. Scoop out 2–3 tbsp from the center of each half of the sweet potato. Drizzle olive oil and a pinch each of salt and pepper over the sweet potato.
6. Crack one egg into the scooped-out hole of each side. Place back into the oven and cook for 6 mins (or until egg is cooked to desired consistency). 
7. While the eggs are baking, make harissa yogurt. 
8. In a small bowl mix together 1 tbsp of harissa, Greek yogurt and a pinch each of salt and pepper. 
9. When the eggs are ready, take out of oven and drizzle harissa yogurt and plain harissa over baked eggs and sweet potato. Add another pinch each of salt and pepper and garnish with fresh cilantro.

THE PERFECT MESS

INGREDIENTS FOR SWEET POTATO HUMMUS:

• 1 sweet potato

• 3 tbsp tahini

• 1/2 tbsp lemon juice

• 1 tsp cayenne pepper

• pinch each of salt & pepper

1. Preheat oven to 400 degrees F.

2. Wash and poke sweet potato with a fork 5 times. 

3. Place on a baking sheet and bake for 30 minutes or until sweet potato is soft. 

4. Remove from oven and allow to cool for 15 mins. 

5. Cut cooled sweet potato in half. Scoop flesh out of skin and place in bowl. 

6. Add tahini, lemon juice, cayenne pepper, salt and pepper. Mix well. Adjust seasoning if necessary. 

INGREDIENTS FOR CREAMY BEET DIP:

• 1 large purple beet

• 2 tbsp whole fat Greek yogurt

• pinch of salt

1. Preheat oven to 400 degrees F.

2. Wash and cut off stems. Wrap whole beet in foil.

3. Place on a baking sheet in the oven for 30 mins.

4. Remove from oven and open foil. Allow beet to cool for 15 mins. 

5. Under running water peel off the skin of the beet with your hand.

6. In a bowl grate the beet with a small grater. Mix in the greek yogurt and a pinch of salt. 

OTHER INGREDIENTS:

• 2 eggs

• 1 small avocado, sliced

• 1 c Romanesco broccoli, chopped

• 1 tsp olive oil

• pinch of salt

• pinch of paprika

1. Preheat oven to 500 degrees F.

2. Wash and chop broccoli. Drizzle with olive oil and a pinch of salt. 

3. Bake for 7 mins, until browned and soft; set aside.

4. In a sauté pan heat a drizzle of olive oil; crack egg into pan and cover. Cook for 3–4 min until yoke is done to your liking (the more time cooked, the harder the yoke will become).

5. Time to plate! Spoon a portion of the sweet potato hummus and creamy beet dip onto the plate. Top with the cooked egg, baked broccoli and sliced avocado. Garnish with a drizzle of olive oil, pinch of paprika and salt. 

ROASTED SWEET POTATO, KALE & KUMQUATS WITH AVOCADO, PISTACHIOS & POACHED EGGS

INGREDIENTS: 

For 2 servings

• 1 bunch of dino kale
• 1 sweet potato
• 1 tbsp olive oil
• 1/2 tsp cayenne pepper
• 6 kumquats 
• 4 eggs
• 2 tbsp rice vinegar
• 4 c water
• 2 tbsp tahini 
• 1/2 avocado 
• 1 tbsp crushed pistachios
• 1 tsp black sesame seeds
• 1 tbsp micro greens 
• pinch of salt & pepper

1. Preheat oven to 450 degrees F.
2. Wash and slice kale into 1/2 inch strips; set aside.
3. Wash, peel and dice sweet potato into 1 inch cubes.
4. Place sweet potatoes onto a baking sheet. Drizzle with olive oil, sprinkle salt and pepper; mix and place in oven. Cook for 15 mins, mixing every few minutes to ensure even cooking.
5. Heat sauce pan to medium/high heat. Drizzle with olive oil; add sliced kale. Cook for 4 minutes until kale turns dark green and wilts. Season with salt and pepper; set aside.
6. Wash and cut kumquats into thin slices; set aside. 
7. Slice avocado; set aside.
8. Poach eggs: 
   To poach eggs: Fill sauce pan with water, bring to a simmer, stir in 1 tbsp white vinegar. Stir water in circular motion; crack egg into ramekin and pour egg into swirling water. Allow to cook for 3 mins until the yoke reaches desired firmness. Remove egg from water with a slotted spoon. Place onto a paper towel to absorb excess water. Repeat for each egg, making sure water begins to boil again before swirling water and adding the next egg.
9. When sweet potatoes are done, remove from oven. Mix together cooked kale, sliced kumquats and roasted sweet potatoes.
10. On each of two plates, drizzle tahini, layer on kale, sweet potatoes, kumquats, poached egg, sliced avocado, chopped pistachios, black sesame seeds, micro greens, a small drizzle of olive oil and finish off with a pinch each of salt and pepper.  

REJUVENATING BREAKFAST PARFAIT

INGREDIENTS: 

For 2 servings

• 1 mango

• 8 strawberries

• 1 orange

• 1 c coconut yogurt

• 1 tsp cinnamon 

• 1 tbsp chopped pistachios

• 1 tbsp dried coconut

• 1/2 tsp black sesame seeds

• 1 tsp honey

1. Wash and slice fruit. 

2. Divide and spread the coconut yogurt onto two plates. Then layer the sliced fruit, drizzle honey and sprinkle cinnamon, chopped pistachios, dried coconut and black sesame seeds on top. 

LEMON EGGS BENEDICT WITH LOX & CRISPY POTATO WEDGES

Recipe inspiration from Little Prince restaurant. Santa Monica, CA

INGREDIENTS:

For 1 serving

• 6 thin slices of herbed lox

• 1 large yellow potato

• 1 tbsp olive oil

• 1/4 salt

• pinch of pepper

• 2 tbsp butter

• 1 egg yoke

• 1 tbsp lemon juice

• 1/2 tsp whole grain mustard

• pinch of cayenne pepper 

• pinch of salt

• 2 eggs

• 2 tbsp rice vinegar

• 5 c water

• 1/2 tbsp fresh dill

• 1 tsp capers

1. Preheat oven to 425 degrees F.

2. Wash and slice the potato into large fry-shape lengths. Drizzle with olive oil, salt and pepper. Mix together and place in oven. Cook for about 15 minutes until tender and crispy on the outside. 

3. Meanwhile, heat sauce pan to medium heat. Melt butter and take off heat. 

4. Crack 1 egg and place only the yoke into a small bowl. Add fresh lemon juice, whole grain mustard, cayenne pepper and salt. Stir together with a fork until well combined; set aside.

5. Pour water into sauce pan and bring to a boil. Pour in rice vinegar. 

6. Crack one egg into a small cup. Once water is boiling again, begin to stir in circular motion. Slowly drop egg into boiling water. Allow to cook for 3-1/2 mins. Take out of water with slotted spoon and set on a paper towel to absorb excess water. 

7. Repeat for second egg, but this time cook egg for 4 mins. While second egg cooks, begin to assemble plate. 

8. Plate crispy potatoes and lox so they alternate and are spread evenly.

9. Vigorously mix together the melted butter and egg yoke mixture to create hollandaise sauce.

10. Plate the two poached eggs, drizzle hollandaise sauce over the top of potatoes, lox and eggs.

11. Garnish with fresh dill, capers, salt and pepper. 

12. Enjoy immediately. 

FRUIT & NUT OATMEAL

INGREDIENTS:

For 1 serving

• 1/2 c oatmeal

• 1-1/4 c water

• 1/4 c blueberries

• 1 tbsp chia seeds

• 2 tbsp almond butter

• 1/2 banana

• 2 tbsp blackberries

• 1 tbsp almonds

• 1 tsp bee pollen

• 1/2 tsp cinnamon

• 1/4 c nut milk

1. Place blueberries, 1/4 cup water and chia seeds into sauce pan over medium heat. Water will begin to bubble, blueberries will fatten up and break down. Mash some of the blueberries. Stir mixture until chia seeds expand and achieve the texture of jam. Remove from heat and set aside.

2. Mix together oatmeal and 1 cup of water in a sauce pan on medium/high heat. Stir occasionally until water is absorbed and oatmeal is at desired consistency. Remove from heat and pour into a bowl.

3. Top oatmeal with almond butter, blueberry chia jam, sliced banana, blackberries, almonds, bee pollen, cinnamon and nut milk.

OPTION: Substitute any berries for different types of berries (jam or toppings), and substitute almond butter for other nut butters.

PESTO BREAKFAST BOWL

INGREDIENTS:

For 2 servings

• 1 c wild rice

• 1/2 bunch of kale

• 1 portobello mushroom

• 4 eggs

• 2 tbsp parmesan cheese

• 2 tbsp rice vinegar

• 1 tbsp olive oil

• pinch of red pepper flakes

• salt and pepper

1. Cook rice according to package directions; set aside.

2. Rinse and tear kale into bite-size pieces. Heat sauté pan on high heat, add kale and 1 tbsp of water; cover and let kale steam for 2 mins. Once water is absorbed and kale is soft and dark green, sprinkle with salt and pepper and set aside.

3. Dice portobello into cubes. Heat sauté pan and drizzle with olive oil. Place cubed mushrooms in sauté pan and sprinkle with salt. Cover and let steam, stirring occasionally to cook evenly for about 4 mins.

4. Mix rice, kale, mushrooms together. Pour pesto over the top and mix. Set aside while poaching eggs.

5. To poach egg: Fill sauce pan with water, bring to a simmer and stir in 1 tbsp white vinegar. Stir water in circular motion; crack egg into ramekin and drop egg into swirling water. Allow to cook for 3-4 mins until the yoke reaches desired firmness. Remove egg from water with a slotted spoon. Place egg on paper towel to absorb excess water. Repeat steps for each egg.

6. Divide pesto mixture evenly on four plates, and place poached egg over pesto mixture. Shred fresh parmesan over the top. Sprinkle salt, red pepper flakes and drizzle olive oil.

7. Serve immediately.

INGREDIENTS FOR PESTO:

• 2 c fresh basil leaves

• 1/2 c olive oil

• 1/2 c fresh parmesan cheese

• 2 garlic cloves, minced

• 2 tbsp pine nuts

• 2 tbsp pistachios

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/2 tsp pepper

1. In a food processor place basil leaves and garlic; mince.

2. Slowly drizzle in olive oil until ingredients begin to blend together.

3. Take off lid and pour in pine nuts and pistachios; pulse together.

4. Continue drizzling olive oil to better combine ingredients.

5. Take off lid and add fresh parmesan cheese to mixture; stir until well combined.

6. Taste and season accordingly with salt, pepper and lemon juice; add more olive oil if desired.