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Category: Breakfast and Brunch

Chia Porridge Jar

By on October 24, 2016in Breakfast and Brunch, Recipes
Chia Porridge Jar
Serves 1
A great, quick meal that you can take to work or eat after a morning workout. Prepare the night before, then voila - ready to go when you are.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup almond milk (or milk of choice)
  2. 1/4 cup chia seeds
  3. 1 tablespoon hemp seeds
  4. 1 teaspoon vanilla
  5. 1 teaspoon raw honey (or stevia to taste)
  6. 1 tablespoon almonds, chopped
  7. 1/3 cup fresh blueberries, pomegranate seeds, or chopped fresh fruit of choice
Instructions
  1. In a bowl, combine all the ingredients. Spoon into a 2-cup mason jar.
  2. Cover the jar with the lid and refrigerate overnight.
  3. In the morning, your breakfast is ready to go. Don't forget your spoon!
  4. Stir before eating.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Spring Eggs

By on April 10, 2016in Breakfast and Brunch, Recipes
Spring Eggs
Yields 4
A quick and delicious way to start off your day.
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Ingredients
  1. 1 spring onion bulb
  2. 2 garlic cloves
  3. 2 cups asparagus cut into 1 in pieces
  4. 2 tablespoons olive oil
  5. 2 scallions, thinly sliced
  6. 1 cup fresh fava beans
  7. 1/2 cup fresh or frozen peas
  8. 2 cups watercress, torn into bite-sized pieces
  9. 1/4 cup fresh basil leaves
  10. 1/4 cup fresh mint leaves
  11. Sea salt and black pepper to taste
  12. A pinch of chili flakes
  13. 2 tablespoons white vinegar
  14. 8 large eggs
  15. 2 tablespoons Pecorino Romano cheese, finely grated
Instructions
  1. Heat the olive oil in a medium pan until hot, reduce the heat to medium, and add the onion, garlic and asparagus. Cook for 2 minutes, shaking the pan occasionally.
  2. Add the scallions, fava beans, and peas. Cover and cook another 2 minutes.
  3. Add the watercress, basil and mint. Cook until the watercress has just wilted. Season with a little salt, pepper, and a pinch of chili flakes.
  4. Meanwhile, bring a saucepan of water to boil with the white vinegar. Turn down the heat so that the water is at a gentle simmer.
  5. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs and poach until the whites are set but the yolks remain runny. This should take about 3 minutes.
  6. Using a slotted spoon, transfer the eggs onto a paper towel to drain.
  7. Divide the spring vegetables up into 4 shallow bowls. Top each bowl with 2 poached eggs and sprinkle with 1/2 tablespoon of Pecorino Romano cheese.
Notes
  1. Garnish with a drizzle of olive oil.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Hummingbird Breakfast Muffins

By on March 1, 2016in Breakfast and Brunch, Munchies, Recipes
Hummingbird Breakfast Muffins
Yields 12
These are great to take into work, school or for an after morning workout snack. To accommodate nut allergies, substitute an extra cup of buckwheat flour for the almond flour. Gluten-Free. Dairy-Free.
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Ingredients
  1. 1 cup almond flour
  2. 1 cup buckwheat flour
  3. 1 cup quinoa flour
  4. 2 teaspoons baking soda
  5. ½ teaspoon salt
  6. 1 tablespoon ground cinnamon
  7. 3 large eggs
  8. 2 ripe bananas
  9. ½ cup unsweetened applesauce
  10. 1⁄3 cup coconut oil
  11. 2 tablespoons organic butter, melted
  12. 1⁄3 cup raw honey or yacón syrup
  13. 1 tablespoon apple cider vinegar
  14. ½ cup almond milk (buttermilk or plain Greek yogurt can be substituted)
  15. ¼ cup sunflower seeds
  16. ¼ cup Chia seeds
  17. ¼ cup sesame seeds
  18. ½ cup dried cranberries
  19. ½ cup pitted and chopped dates
  20. 1 cup carrot, finely shredded
  21. 1 cup zucchini, finely shredded
Instructions
  1. In a blender, combine the eggs, coconut oil, butter, raw honey, bananas, applesauce, cider vinegar, almond milk, and chopped dates. Blend well.
  2. Combine all the dry ingredients in a large bowl, along with the grated carrot and zucchini. Add the wet ingredients to the dry ingredients. Gently stir until just combined. Refrigerate for an hour (or you can keep the batter in the fridge overnight and bake it in the morning).
  3. Preheat the oven to 350° F and line a large muffin tin with paper liners.
  4. Scoop the batter into the muffin cups. Don’t be afraid to make them quite full, because these muffins will not rise significantly.
  5. Bake the muffins for 25 minutes until golden brown (a skewer inserted in the middle should come out clean).
  6. Allow the pan to cool on a wire rack for 5 minutes and then remove the muffins from the pan so they can continue to cool.
Notes
  1. If you like a sweeter muffin, you can add ¼ cup more honey or brush the tops with a little honey in the last 5 minutes of baking. This gives them a crunchier top.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/