Tag Archives: breakfast

Sweet Potato Hash

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  • 2 tbsp olive oil
  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks
  • 1/2 medium white onion, diced
  • 2 stalks celery, diced
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced
  • sliced green onions, for garnish
  1. Heat oil in large pan over medium-high heat.
  2. Add the potatoes, onion and celery to the oil and sprinkle with the salt and pepper. Stir to combine.
  3. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are almost tender.
  4. Turn the heat to high and add the garlic, stirring to combine. Cook on high for 2-5 more minutes until sweet potatoes are nicely browned.
  5. Serve hot and with sliced green onions, if desired.

Buckwheat Pancakes

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  • 1 large egg
  • ½ cup buckwheat flour
  • ⅓ cup milk
  • ½ teaspoon baking powder
  • 1 tsp coconut oil, for cooking
  1. Whisk together the egg with milk.  Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
  2. Heat a frying pan on low to medium heat.
  3. Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.
  4. Transfer to a plate and continue cooking the remaining batter.

Cereal

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8 cups large rolled oats1 cup unsweetened shredded coconut
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds
1/2 tbsp. cinnamon
1/2 cup canola oil
1/2 cup honey or maple syrup
1/2 tbsp. vanilla extract

Bake at 300 degrees for 30 minutes, stir and cook for another 20-30 minutes.

Crockpot Apple Oatmeal

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1/2 cup steel-cut oats
1 1/2 cups water
1 cup peeled and diced apple
1/2 cup applesauce
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Combine all the ingredients in a heat-safe bowl that will fit inside a large slow cooker. Pu the bowl inside the cooker and fill the crock with water to just above the ingredient line in your bowl, being careful not to fill too high. Cover and cook on LOW for anywhere from 7-9 hours (while you sleep). Sweeten individual portions to taste with maple syrup.

Granola

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1 cup oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tbsp vegetable oil
2 tbsp. honey

Mix all together, cook at 350 for 20 minutes.

Coconut Quinoa Granola

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  • 2 cups old-fashioned rolled oats
  • 1 cup quinoa
  • 1 cup unsweetened flaked coconut
  • 3/4 cup slivered almonds
  • 1 1/2 teaspoon ground cardamom
  • 1/4 cup coconut oil, warmed
  • 1/2 cup brown rice syrup (or honey)
  1. Preheat oven to 300 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Combine oats, quinoa, coconut, almonds, and cardamom in a large bowl.
  4. Measure coconut oil in a 1-cup measuring cup. Swirl it around and then pour over dry ingredients.
  5. Using the same, unwashed measuring cup, portion out the brown rice syrup and pour it into the bowl (the coconut oil residue will help the syrup slide out of the cup easily).
  6. Stir until all the ingredients are well-combined.
  7. Scrape mixture out onto the prepared pan and spread out evenly.
  8. Bake for 25-30 minutes, stirring 2-3 times during baking. The granola is done when it appears to be uniformly toasted.
  9. Let granola cool completely before moving. Once it is cool, break it apart and store in an airtight container.

Shakshuka

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2 tablespoons olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 – 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika, smoked or sweet
1 teaspoon caraway seeds, crushed
1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
1/2 teaspoon turmeric
2 pounds (1kg) ripe tomatoes, cored and diced, or two 14-ounce cans of diced or crushed tomatoes
2 tablespoons tomato paste
2 teaspoons honey
1 teaspoon red wine or cider vinegar
1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
4 to 6 eggs
1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.

2. Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.) Stir in the chopped greens.

3. If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

4. To finish them individually, preheat the oven to 375ºF (180ºC.) Divide the sauce into 6 baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Bake until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes – but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.

Serve with lots of crusty bread for scraping up the sauce.

Buttermilk Pancakes

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  • 2 eggs

  • 2 cups all-purpose flour

  • 2 Tbs. granulated sugar

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 2 cups buttermilk

  • 4 Tbs. (1/2 stick) unsalted butter, melted

  • 1/2 tsp. almond extract

  • 1 to 2 Tbs. vegetable oil

in a small bowl, using an electric mixer, beat the eggs until frothy. Add the flour, granulated sugar, baking powder, baking soda, salt, buttermilk, melted butter and almond extract. Continue to beat just until the mixture is smooth; do not overbeat. 

Heat a griddle or a large, heavy fry pan over high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the pan with the vegetable oil (or nonstick cooking spray). Pour about 1/3 cup of the batter onto the griddle. Cook until the surface is covered with tiny bubbles, the batter is set, the bottom is browned and the edges look dry, about 2 minutes. Flip the pancake over and continue to cook until the other side is golden brown, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the pan as needed.