Recipes: Breakfast

Servings 2 | Prep Time 5 minutes | Total time 5 mins

Ingredients:

2 slices whole wheat bread
2 Tbsp Almond Butter
½ fresh pear
Optional Toppings: cinnamon, honey, and/or
granola

Preparation:

1. Toast whole wheat bread until lightly golden. Spread 1 tablespoon almond butter evenly over each slice of toast.
2. Slice pear and place on top of the almond butter. Add additional toppings as desired. We like either a sprinkle of cinnamon, or a drizzle of honey and some homemade granola. Enjoy!

REFERENCE:
Recipe from https://kristineskitchenblog.com/pear-almond-butter-toast-granola/

Ingredients:

2 slices of whole wheat bread
1 tablespoon strawberry jam
1 tablespoon peanut butter
1/2 cup nonfat milk
1 whole egg
cooking spray

Preparation:

Using the first 3 ingredients, make a peanut
butter and jelly sandwich. In a bowl, beat the
egg and milk together. Carefully dip the whole
sandwich in the egg and milk mixture. Spray
a medium skillet lightly with cooking spray.
Heat over medium heat and add sandwich to
pan. Lightly brown both sides of the sandwich
and serve warm.

Servings 2 | Prep Time 3 mins | Total time 5 mins

Ingredients:

1 avocado peeled and seeded
juice of ½ lime
2 tablespoon chopped cilantro
½ teaspoon red pepper flakes (optional)
salt & pepper to taste
2 slices whole grain bread
2 eggs, fried, scrambled or poached (optional)

Preparation:

1. Toast 2 slices of whole grain bread in a toaster until golden and crispy.
2. In a small bowl combined and mash the avocado, cilantro, lime, salt & pepper to taste. Spread half of the mixture on each slice of toasted bread.
3. Top with fried, scrambled, or poached egg if desired.

REFERENCE:
Recipe from https://gimmedelicious.com/how-to-make-the-best-avocado-toast-with-eggs/

Ingredients:

1 large Acorn Squash
12oz fat free plain Greek yogurt.
1 Tbsp Cinnamon
1 Tbsp Olive Oil
½ cup Unsalted Sliced Almonds
1 Tbsp Hemp Seeds

Preparation:

Preheat oven to 400 degrees. Cut the acorn squash in half
and scoop out the seeds. Drizzle olive oil on the opened sides of the squash.
Use a paper towel to spread the oil, covering the entire inside of the squash. Sprinkle cinnamon over the olive oil.
Place the squash face down on a cookie sheet. Once oven is preheated, cook squash for 45 minutes.
After 45 minutes, remove from heat and allow to cool for 10 minutes. Fill the squash halves with yogurt and top with almonds and hemp seeds.

Ingredients:

2 ½ c. unsweetened almond milk (or regular milk).
1 c. buckwheat groats.
1 tsp. cinnamon.
1 tsp. vanilla extract.
½ c. shredded coconut.
½ c. chopped walnuts.
2 fuyu persimmons, sliced.
1 pinch sea salt.

Preparation:

Soak the buckwheat groats in water overnight in the refrigerator. Rinse & drain buckwheat groats.
Place in heavy-bottomed sauce-pan, and cook over medium heat for 2-3 minutes.
Add milk, cinnamon, and pinch of sea salt. Stir. Cover pot and let simmer until all liquid has been absorbed.
Remove from heat and add vanilla extract. Stir. Separate into 4 bowls and top with slice persimmons, shredded coconut, and chopped walnuts.
Optional: sprinkle with pomegranate seeds (as seen in photo)

Ingredients:

1 c. Dry quinoa, rinsed.
1½ c. Light coconut milk, canned.
1 tsp. Cinnamon, ground.
½ tsp. Nutmeg, ground.
2 tsp. Vanilla extract.
¼ tsp. Salt.
4 Tbs. Peanut butter.
1 qty. Apple, medium, diced (can be microwaved to soften).
2 Tbs. Pecans.

Preparation:

In a small saucepan bring quinoa, milk, cinnamon, nutmeg vanilla, and salt to a boil.
Reduce it to a simmer, cover the pot, and let it cook for 15 minutes. Using a fork, fluff the quinoa very gently.
Divide the quinoa amongst the four bowls. Top with peanut butter, apples, and pecans.
Drizzle extra milk on top if you’d like. Then get out your spoon and enjoy.