Tag: breakfast

Posted on

Recipe: Blueberry-Walnut Pancakes

Grain-free, sugar-free and dairy-free

Do you miss seeing a stack of pancakes on the brunch table? Now you don’t have to. These grain-free, sugar-free, dairy-free pancakes are the perfect guilt-free treat. They’re easy to make, and the whole family will love them. Yum!

Ingredients

3 large omega-3 eggs
¾ cup almond milk
½ tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
¼ cup roughly chopped walnuts
coconut oil, for greasing the skillet (about ¼ cup)
1 pint fresh blueberries
½ cup arrowroot
1 teaspoon cinnamon

Directions

  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well-blended. In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt and arrowroot. Add the dry ingredients to the wet mixture, ¼ cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.
  3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.
  4. To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.

Nutritional information (per serving)

Makes 2-3 servings.

Calories 423
Total Fat 19 g
Protein 12 g
Fiber 14 g
Sugar 14 g
Sodium 416 mg

— Recipe courtesy of Mark Hyman, MD 

Posted on

Recipe: Garden Omelet @ClevelandClinic

Full of superfoods to power your day

This superfood omelet is full of nutrient-rich veggies. Brussels sprouts and kale provide folate and glucosinolates. Seaweeds are full of minerals and avocados are loaded with healthy monounsaturated and saturated fats.
Ingredients
2 large kale leaves, stemmed and halved lengthwise
4 Brussels sprouts, trimmed and halved
3 large pasture-raised eggs
5 large pasture-raised egg whites
freshly ground black pepper and sea salt, to taste
2 tablespoons extra-virgin olive oil
6 crimini mushrooms, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh dill
2 (1/2-ounce) packages roasted seaweed snacks (see note*)
2 cups baby spinach
1 avocado, peeled, pitted and sliced, for garnish
1 teaspoon white truffle oil (optional, for garnish)
Note: If you can’t find roasted seaweed snacks, you can substitute 1 ounce plain nori. Before using nori, brush it with a tiny bit of oil and toast it in a lightly oiled skillet over medium-heat for 10 to 15 seconds on each side. Cut into 3-inch squares before using in the omelet.
Directions
Bring a large pot of water to a boil over high-heat. When it boils, add a large pinch of sea salt. Drop in the kale leaves and Brussels sprouts and blanch just until they turn a brighter shade of green, 2 to 3 minutes. Drain well.
Crack the 3 eggs into a medium mixing bowl, and then add the 5 egg whites. Whisk the eggs together and season with salt and black pepper, to taste.
Heat the oil in a large nonstick pan over medium-heat. Add the eggs and immediately turn the heat down to low. Stir to scramble the eggs, tilting the pan to distribute them in an even layer.
As soon as the eggs are no longer runny, arrange the Brussels sprouts on one side of the omelet and scatter the mushrooms over them. Add the kale and sprinkle the cilantro and dill on top. Cover the herbs all with the seaweed snacks and top with the spinach.
Cover the pan and cook over the lowest possible heat for 5 minutes.
Fold the omelet in half and then cut it into 4 sections. Garnish each portion with a few slices of avocado and a drizzle of truffle oil, if using. Serve immediately.
Nutritional information
Each slice of omelet contains:
Calories 248
Fat 18g
Saturated fat 3g
Cholesterol 123mg
Fiber 6g
Protein 14g
Carbohydrate 12g
Sodium 120mg


Facebook
Twitter
Posted on

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said. @A_AMilne

35m35 minutes ago

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said. ~A.A.Milne

Posted on

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said.

35m35 minutes ago

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said. ~A.A.Milne

Posted on

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said.

35m35 minutes ago

“When you wake up in the morning,” said Piglet, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I wonder what’s going to happen exciting today?” said Piglet. “It’s the same thing,” he said. ~A.A.Milne