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Blueberry-Almond Paleo Porridge

Blueberry-Almond Paleo Porridge
Prep Time
10 minutes
Number of Servings
Serves 2
Ingredients
  • [q:1/2] cup raw unsalted almonds, chopped
  • [q:1/2] cup unsweetened shredded coconut
  • 1 Tbsp raw unsalted sunflower seeds
  • 2 Tbsp almond flour
  • 1 tsp ground cinnamon
  • [q:1/4] cup boiling water
  • 1 Tbsp maple syrup
  • 1 cup blueberries
Directions
  1. Process almonds, coconut, sunflower seeds, almond flour, and cinnamon in a food processor until finely ground, taking care to not overblend.
  2. Transfer mixture to a heat-proof bowl. Pour the [q:1/4] cup of boiling water over and stir to combine.
  3. Transfer porridge to two serving bowls. Drizzle with syrup and top with blueberries.
Nutrition Info
438 Calories, 11 g Protein, 32 g Carbohydrates, 10 g Fiber, 34 g Total fat (14 g sat), 10 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), B6, E, K, Calcium, Iron, Magnesium, Phosphorus

Breakfast Trail Mix

Breakfast Trail Mix
Great for grab-and-go
Prep Time
5 minutes
Number of Servings
About 3 cups
Ingredients
  • 1 cup bran flakes
  • 1 cup crispy rice cereal
  • [q:1/2] cup pecan halves
  • [q:1/2] cup banana chips
  • [q:1/4] cup yogurt-covered raisins
  • handful diced dried fruit
Directions
  1. Gently toss ingredients together.
  2. Store in an airtight container.
Nutrition Info
Per serving (serves 4; made with 1 cup dried apricots): 362 Calories, 5 g Protein, 0 mg Cholesterol, 54 g Carbohydrates, 33 g Total sugars (6 g Added sugars), 9 g Fiber, 18 g Total fat (9 g sat), 49 mg Sodium, [nutrition:5] Vitamin B6, Vitamin B12, Folate, [nutrition:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:3] Phosphorus, [nutrition:2] Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Zinc [nutrition:1] Vitamin A, Calcium, Potassium

Chanterelle Toast with Poached Eggs and Kale

Chanterelle Toast with Poached Eggs and Kale
Prep Time
40 minutes
Number of Servings
serves 2
Ingredients
  • 2 handfuls kale, stalks removed and leaves torn into bits
  • [q:3 1/2] oz chanterelle mushrooms, or mixed wild mushrooms, torn into chunks
  • 1 Tbsp cold-pressed rapeseed oil or olive oil, plus a little extra for drizzling
  • 1 garlic clove, very finely chopped
  • Salt and freshly ground black pepper
  • 1 small handful of parsley, roughly chopped
  • 2 large eggs
  • 1 Tbsp white wine vinegar
  • 2 slices sourdough bread
Directions
  1. Bring a large pan of water to boil. Blanch kale for a minute or two. Remove with a slotted spoon and drain, squeezing out any excess water. Keep water simmering while you tear mushrooms.
  2. Heat oil in a large saucepan and add mushrooms, taking care not to overcrowd them. Fry for 4 to 5 minutes until golden and softened.
  3. Add garlic to pan and fry for a minute until no longer fragrant. Add kale and stir through for a minute or two until all water has evaporated and leaves starts to crisp up, about 5 minutes. Season with salt and pepper and sprinkle in most of the parsley.
  4. Meanwhile, crack eggs into a couple of ramekins or cups. Add vinegar to the pan of simmering water and swirl with a spoon to create a whirlpool. Hold ramekin close to surface of water and quickly tip one egg into swirling water. Increase heat slightly and poach egg for 2 minutes until set. Remove and set aside while you repeat with other egg.
  5. Toast sourdough and drizzle with a little more oil. Divide mushrooms and kale between toasts. Top with poached eggs. Sprinkle with a little more parsley and a good grinding of pepper.
Nutrition Info
229 Calories, 11 g Protein, 18 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 344 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), D, Iron, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, B12, C, E, Folate, Magnesium, Zinc

Huevos Rancheros (Mexican-Style Eggs)

Huevos Rancheros (Mexican-Style Eggs)
Ingredients
  • Vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 6 corn tortillas
  • 4 tomatoes, chopped
  • 1 ([q:14 1/2] oz) can tomato sauce
  • 1 tsp hot sauce
  • Salt and pepper, to taste
  • 6 eggs
  • [q:1/2] cup white (queso fresco) cheese, crumbled
  • [q:1/4] cup fresh cilantro, finely chopped
Directions
  1. In a large skillet, heat some oil. Sauté onion, garlic, and jalapeño pepper until soft, about 5 to 7 minutes. 
  2. While onion, garlic, and jalapeño pepper are cooking, add additional oil to a separate skillet and heat. Add tortillas, one by one, to skillet, toasting about 3 seconds per side. Remove and set aside.
  3. Stir fresh tomatoes and tomato sauce into skillet with vegetables. Bring to boil. Reduce heat to medium-low and season with hot sauce, salt, and pepper. If needed, add 2 to 3 tablespoons water.
  4. Break eggs, one by one, over tomato-vegetable sauce. Cover and simmer over low heat until eggs are done, about 5 minutes for sunny-side-up.
  5. Serve over fried tortillas and garnish with cheese crumbs and chopped cilantro.
Nutrition Info
208 Calories, 11 g Protein, 21 g Carbohydrates, 4 g Fiber, 10 g Total fat (3 g sat), 596 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B6, B12, C, [nutrition:1] Vitamin A, B3 (niacin), E, K, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Spinach & Bell Pepper Frittata with Goat’s Cheese

Spinach & Bell Pepper Frittata with Goat’s Cheese
Prep Time
40 minutes
Number of Servings
serves 4
Ingredients
  • 1 Tbsp olive oil
  • 1 orange bell pepper, seeded and cut into [q:1/2]-inch pieces
  • 2 cup thinly sliced baby spinach
  • 1 garlic clove, minced
  • 8 eggs
  • Salt and freshly ground black pepper
  • [q:1/2] cup milk (dairy or unsweetened non-dairy)
  • [q:1/2] cup crumbled soft goat’s cheese
  • [q:1/8] cup thinly sliced chives
Directions
  1. Preheat oven to 350°.
  2. Heat oil over medium heat in an oven-safe nonstick skillet or cast iron skillet. Add bell pepper. Cook, stirring often, until tender, approximately 5 minutes. Add spinach and garlic and cook for 2 minutes. Remove skillet from heat and season vegetables with salt and pepper.
  3. Whisk eggs and milk together in a large bowl until just blended. Don’t over-whisk eggs or frittata will collapse when cooling. Gently stir eggs into vegetable mixture in pan. 
  4. Sprinkle goat’s cheese and chives over top. Transfer skillet to oven and bake 20 to 25 minutes, or until edges are lightly browned and a knife inserted in center comes out clean.
Nutrition Info
246 Calories, 17 g Protein, 5 g Carbohydrates, 1 g Fiber, 17 g Total fat (7 g sat), 441 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin A, B12, Phosphorus, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin D, E, Calcium, Iron, Zinc

Crunchy English Muffin French Toast

Crunchy English Muffin French Toast
Number of Servings
4 servings
Ingredients
Directions
  1. In a medium bowl, whisk together coconut milk, maple syrup, chia seeds, cinnamon, and vanilla. Let sit 10 minutes. Spread cereal out on a plate.
  2. Melt 1 tablespoon coconut oil in a large nonstick skillet over medium-low heat. Dip English muffins in coconut milk mixture, then in cereal and place in skillet. Cook, flipping once, until both sides are golden brown and crisp. Transfer to a plate and repeat with remaining 1 tablespoon coconut oil and English muffins.
  3. Serve with maple syrup and fresh berries.
Nutrition Info
Served with [q:1/2] cup strawberries each: 404 Calories, 12 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 13 g Total sugars (7 g Added sugars), 12 g Fiber, 10 g Total fat (7 g sat), 268 mg Sodium, [nut:5] Vitamin C, Zinc, [nut:4] Iron, [nut:3] Phosphorus, [nut:2] Vitamin B3 (niacin), Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin B6, Potassium

Vanilla Yogurt

Vanilla Yogurt
Prep Time
10 hours prep time + 6 hours chill time
Number of Servings
yields 7 cups
Ingredients
  • [q:1/2] gallon whole milk
  • 2 Tbsp yogurt*
  • 1 Tbsp vanilla extract
Directions
  1. For best results cool empty Instant Pot inner pot in refrigerator before beginning.
  2. To warm milk: Pour cold milk into Instant Pot inner pot. Secure lid, ensuring valve is turned to Sealing position. Press Yogurt button, and then press it again until display says “Boil.” This will slowly heat milk. Desired end temperature is 182°. After about 25 minutes, pot will beep, indicating that it is done.
  3. Remove lid and stir well. Measure temperature of milk. It should be between 180° and 185°. If it is not quite up to temperature, put lid back on and press Yogurt button until it displays “BOIL.” Check temperature again after 5 minutes.
  4. To cool milk: Press Cancel button to turn appliance off. Unplug unit. Carefully lift inner pot out, using oven mitts, and place on a cooling rack on counter. Cool milk to between 95° and 115°. Stir milk before testing temperature. Discard any milk “skin” that has formed. To speed up this process, you can place inner pot into a cold water bath. Just fill your sink with enough cold water to submerge pot halfway.
  5. Incubation: Once milk has cooled to desired temperature, place inner pot back into appliance and plug in unit. Place yogurt in a small bowl and slowly stir in K cup of warm milk from inner pot. Mix well. Add yogurt mixture to inner pot and stir well. Secure lid. Press Yogurt button (you may have to press button more than once to see hourly timer) and adjust time to 8 hours. For thicker yogurt, adjust time for up to 10 hours.
  6. After set time, display will read “Yogt” to let you know this phase is complete. Yogurt should be fairly thick. Add vanilla extract and stir well. Remove inner pot and cover pot with plastic wrap. Place in refrigerator to chill for 6 to 8 hours before serving.
Nutrition Info
Per serving (1 cup): 179 Calories, 9 g Protein, 14 g Carbohydrates, 9 g Total fat (5 g sat), 122 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin B2 (riboflavin), Calcium, Phosphorus, [nutrition:2] Vitamin D, [nutrition:1] Vitamin A, B1 (thiamine), Zinc

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic
Prep Time
30 minutes prep time
Number of Servings
serves 2
Ingredients
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced into strips
  • [q:1/2] tsp paprika
  • 1 cup diced, canned tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 2 Tbsp chopped fresh basil
Directions
  1. Preheat oven to 400°.
  2. Heat oil in an oven-safe pan set over medium heat. Add garlic and sauté for 2 minutes. Add bell pepper and paprika. Sauté for 5 minutes. Add tomatoes and cook for 2 minutes. Remove pan from heat and season with salt and pepper.
  3. Make a small hollow in one side of tomato mixture using a spoon. Crack one egg into hollow. Make a second hollow in other side of pan using spoon. Crack second egg into this hollow. (Alternately, you can bake eggs and tomato sauce in their own individual-sized baking dishes.)
  4. Transfer baking dish to oven. Bake for 10 to 12 minutes, until whites are cooked but yolks are still runny. Garnish with basil and serve immediately.
Nutrition Info
217 Calories, 7 g Protein, 8 g Carbohydrates, 2 g Fiber, 18 g Total fat (13 g sat), 437 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin A, B2 (riboflavin), B6, [nutrition:1] Vitamin B12, E, Folate, Phosphorus

Leftover Turkey Frittata

Leftover Turkey Frittata
Prep Time
45 minutes
Number of Servings
Serves 8
Ingredients
  • 2 oz ditalini
  • 1 Tbsp unsalted butter
  • 1 cup (4 oz) leftover green beans, cut into 1-inch pieces
  • [q:1 1/2] cups (6 oz) leftover turkey, shredded or cut into bite-sized pieces
  • [q:1 1/2] cups (6 oz) leftover pearl onions
  • [q:1 1/2] cups (8 oz) leftover stuffing
  • 6 large eggs, beaten
Directions
  1. Preheat oven to 375ºF.
  2. Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
  3. Heat an 8- or 9-inch sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
  4. Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.
Nutrition Info
205 Calories, 11 g Protein, 139 mg Cholesterol, 16 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 252 mg Sodium, [nutrition:2] Vitamin B6, Vitamin B12, Phosphorus, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate, Zinc

Erma's Granola

Erma's Granola
Ingredients
  • 8 cups old fashioned oatmeal
  • 1 cup wheat germ
  • 1 cup fine wheat bran
  • 1 cup oat bran
  • 1 cup flax seed (ground)
  • [q:1/2] cup chopped walnuts
  • [q:1/2] cup pepitas (pumpkin seeds)
  • [q:1/2] cup sunflower seeds
  • [q:1/4] cup canola oil
  • [q:1 1/4] cup honey
  • 1 tsp. vanilla
  • [q:1/2] cup dried fruit
Directions
  1. Put oatmeal in 13 by 9 oblong baking pan.
  2. Heat at 350 degrees F. for 10 minutes
  3. Mix together all dry ingredients, except dried fruit.
  4. Put oil, honey and vanilla in 4 cup container.
  5. Mix dry ingredients with oatmeal.
  6. Pour liquid over dry ingredients and stir well.
  7. Place in oven for 5 minutes.
  8. Take out of oven and stir well.
  9. Place in oven for 5 minutes.
  10. Take out of oven and stir well.
  11. Turn off oven but place pan in oven for 5 minutes.
  12. Take out of oven and stir well and let cool.
  13. Add dried fruit. Stir well.
  14. Pack in plastic bags and freeze if so desired.
Nutrition Info
This looks complicated, but it really isn't. Add milk and warm it up for a delicious warm cereal, or just eat it as a snack.
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