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I’ve been doing a little hibernating lately. It only seems appropriate during the shortest days of the year, and in soggy Portland. My menu these days reflects my desire for warming, grounding, nourishing foods.
Chicken and root vegetables in white wine
Into my dutch oven start some chicken thighs cooking in white wine, added golden beets, turnips, parsnips, celeriac, rutabaga, garlic cloves. Simmer in white wine with bay leaves, thyme, and rosemary, peppercorns, whole fennel seed, and a can of diced tomatoes, until the chicken falls off the bone, and the roots are tender.
Eat up and then go back to your good book by the fire!
Grain Free Goji Berry Granola
I wanted to find a solution to what to eat with greek yogurt when I need a quick and easy snack/dessert. Having discovered that I am much healthier and happier when I avoid grains in my diet, I’ve been missing my homemade granola.
Into a bowl I started tossing seeds and such. Walnuts, pumpkin seeds, sunflower seeds, flax seeds, chopped almonds, fennel seeds, ground cinnamon. I melted a couple of tablespoons of butter and honey together, and tossed with the seeds until they were coated.
Next I spread it out on a sheet tray and baked in a slow oven (300) until toasty and almost done. Then I added some large flake coconut and put it back in the oven for a few minutes (watch it closely!) until toasty brown.
After the mixture cooled, I added a few handfuls of dried goji berries (AKA wolfberries). While I don’t usually indulge in dried fruit because it delivers such a big shot of sugar, goji berries have actually been helpful in balancing blood sugar, they are high in antioxidants, and protect the brain and the eyes. If you are interested in reading more about goji berries click here.
Store in an airtight container. Eat as a snack or sprinkled on greek yogurt with berries. Mmmmm.
Still on my domestic roll here:
Grain Free Banana Raspberry Muffins
Makes 10 large muffins
6 eggs
1 banana, mashed up in the eggs
vanilla (I used a lot- like 2-3 tablespoons. yes, really!)
cinnamon
1 tablespoon butter, melted
2 tablespoons coconut butter, melted (not coconut oil, but the actually fleshy buttery coconut spread-really hard at room temperature, but delicious and spreadable if you heat it up)
1/2 cup honey, melted
Mix together the wet ingredients.
1 cup whole, raw almonds
1/2 cup coconut flour
Grind finely in food processor.
1/4 cup flax seeds
Add to wet ingredients.
Mix together and add frozen berries of your choice. I used raspberries, and I put in about 1 cup and a half. Fresh berries would work too, but it is January.
Spoon into buttered muffin pan, bake at 325 until done. I know, that’s skirting the issue. But it’s true! You want to check them after about 15 minutes and see how they are coming along. Then every 10 min or so after that. You can tell that they are done when they are browned on top, maybe cracking a little, come out of the muffin tin easily. By all means, break one open and test it!
These muffins are high in protein, good fats, and fiber. And fairly low in sugar. They keep well and are a handy snack to have around! I’m going back to my den now!
I need a little correction after the holiday weekend. How about you?
Into the vitamix today went:
1 small beet (liver food)
a handful of dandelion greens (good diuretic and bitter greens for liver/gallbladder stimulation)
1 cup kombucha (probiotics, tangy deliciousness)
1/2 cup frozen cranberries (great for kidney flush, and high in anthocyanins)
1/2 cup frozen blueberries (what are blueberries NOT good for?)
fresh ginger (anti-inflammatory, digestive stimulant)
2 T ground flax seeds (high in lignans, soluble fiber, and omega 3 fatty acids which are anti-inflammatory)
1 tsp ground milk thistle (liver and kidney tonic)
2 cups water
Salmon Cakes
2 cans wild salmon
2 eggs
1 1/2 T coconut flour
1/2 bunch of cilantro, chopped
1 scallion, chopped
1 shallot, diced
1 T grated fresh ginger
1 t grated fresh horseradish
splash of tamari
fresh ground black pepper to taste.
Mix all ingredients in a bowl.
Melt some coconut oil in a skillet.
Fry the salmon cakes until browned on both sides.
Seeing corned beef in the grocery stores these days made me dream up this low glycemic version of one of our favorite breakfasts.
I used Okinawan purple sweet potatoes, (which are high in anthocyanins and low glycemic, getting some press these days as a new “super food”) instead of white potatoes and added quartered brussels sprouts for a high fiber, satisfying breakfast! My son poached me an egg and mixed up a mixture of ketchup and chili sauce for the perfect accompaniments.
Spicy pickle diakon (with fresh turmeric), purple cabbage sauerkraut, turkey burger, bacon.
The days of bagels, cream cheese, lox and red onion are over. Who needs it? Check out what my loving husband and father of my beautiful boys whipped up for me this morning. Greens sauteed in coconut oil, lightly garnished with black sesame and fleur de sel, poached eggs and the first local strawberries of the season. I am loved!