Creamy Green Smoothie

Creamy Green Smoothie

Makes 1 serving

 Creamy Green Smoothie

Ingredients:

         1/2 frozen banana

         1/4 cup avocado

         1 cup baby spinach

         1 cup romaine lettuce

 

How to Prepare Creamy Green Smoothie:

  1. Combine the avocado and banana in a high power blender. Blend until smooth.
  2. Add the spinach and lettuce, then blend until smooth.
  3. Pour into a tall glass and serve right away.

Zucchini Tomato Mushroom and Basil Scramble

Zucchini Tomato Mushroom and Basil Scramble

Makes 2 servings

 

Ingredients:Zucchini, Tomato, Mushroom and Basil Scramble

         3 medium tomatoes, chopped

         2 cups freshly grated zucchini

         1/2 cup thinly sliced mushrooms

         1 tsp minced garlic

         1/2 cup chopped fresh basil leaves

         3 egg whites

         Red pepper flakes

         Sea salt

 

How to Prepare Zucchini, Tomato, Mushroom and Basil Scramble:

  1. In a bowl, mix together the tomatoes and basil. Season lightly with salt and set aside.
  2. Whisk the egg whites vigorously until foamy, then set aside.
  3. Place a cast iron skillet over medium flame and add about a tablespoon of water. Once simmering, add the garlic and season with red pepper flakes. Sauté until wilted.
  4. Add the mushrooms and sauté until tender. Add the zucchini and sauté for about a minute, or until zucchini is tender.
  5. Spread the zucchini mixture out, then pour in the beaten egg whites and tomato mixture. Sauté until egg whites are cooked to a desired consistency.
  6. Transfer to a plate and serve right away.

Very Berry Breakfast Muffins

Very Berry Breakfast Muffins

Makes 18 muffins

Ingredients:Very Berry Breakfast Muffins

         1 1/2 cups whole wheat flour

         3 Tbsp. ground chia seeds

         3/4 cup water

         3/4 cup almond flour

         1 1/2 tsp baking powder

         2 1/2 cups canned unsalted white beans, rinsed and drained

         15 oz. frozen strawberries

         1 1/2 cups fresh raspberries

         1 1/2 cups fresh blueberries

         15 Medjool dates, pitted

         3 plantains

         1 1/2 tsp almond extract

         1 1/2 tsp vanilla extract

 

How to Prepare Very Berry Breakfast Muffins:

  1. Set the oven to 350 degrees F. Line 18 muffin cups with paper liners and set aside. 
  2. Mix together the baking powder, almond flour and whole wheat flour in a large mixing bowl.
  3. In a small bowl, combine the chia seeds and water and set aside for 5 minutes.
  4. Blend the dates, plantains, half of the measured strawberries and white beans in a blender. Add the chia seed mixture and extracts. Blend well until smooth.
  5. Pour the mixture into the flour mixture and blend well. Fold in the raspberries and blueberries.
  6. Spoon the batter into the prepared muffin cups and add a strawberry slice into each.
  7. Bake the muffins for 20 minutes, then serve.

 

Mushroom and Brussels Sprouts Omelet

Mushroom and Brussels Sprouts Omelet

Makes 2 servings

 Mushroom and Brussels Sprouts Omelet

Ingredients:

         1 large kale leaf, halved

         2 Brussels sprouts, trimmed and halved

         3 cremini mushrooms, sliced

         1 cup baby spinach

         3 large egg whites

         1 egg

         2 Tbsp. chopped fresh dill

         2 Tbsp. chopped fresh cilantro

         Sea salt

         Freshly ground black pepper

 

How to Prepare Mushroom and Brussels Sprouts Omelet:

  1. Boil a saucepan of water over high flame and season with salt. Add the kale leaf and Brussels sprouts, then blanch for 2 minutes. Drain thoroughly and set aside.
  2. Whisk the egg whites until foamy, then whisk in the egg until thoroughly combined. Season with salt and pepper, then set aside.
  3. Pour a tablespoon of water into a cast iron skillet and simmer over medium flame. Pour in the eggs and reduce to low flame. Cover the skillet for 2 minutes or until eggs are firm at the bottom.
  4. Place the Brussels sprouts on one side of the omelet, then top with mushrooms, kale, and herbs. Add the spinach, then cover the skillet again and set to the lowest heat setting. Cook for 3 minutes, or until completely set.
  5. Carefully fold over the omelet, then transfer to a plate, slice in half, and serve right away.

Pancakes with Strawberry Puree

Pancakes with Strawberry Puree

Makes 2 servingsPancakes with Strawberry Puree

 

Ingredients:

         8 frozen strawberries, thawed

         3 egg whites

         1 Tbsp. coconut nectar

         1 Tbsp. oat flour, gluten free

         Sea salt

         Ground cinnamon

         1 Tbsp. and 1 tsp finely ground psyllium husks

 

How to Prepare Pancakes with Strawberry Puree :

  1. Blend the strawberries and coconut nectar in a food processor until pureed. Set aside.
  2. In a bowl, beat the egg whites vigorously until foamy, then beat in the oat flour and ground psyllium. Season lightly with salt and generously with cinnamon.
  3. Place a cast iron skillet over medium flame (use nonstick cooking spray only if necessary).
  4. Add a tablespoonful of the batter onto the skillet and spread out. Cook for 1 to 2 minutes per side, or until firm. Transfer to a plate. Repeat with the remaining batter.
  5. Spoon the strawberry puree over the pancakes and serve right away.

Gingery Carrot and Apple Cinnamon Hash

Gingery Carrot and Apple Cinnamon Hash

Makes 3 servingsGingery Carrot and Apple Cinnamon Hash

 

Ingredients:

         1 large apple, cored, peeled, and shredded

         1 large carrot, peeled and shredded

         1/2 Tbsp. freshly grated ginger

         Cinnamon

 

How to Prepare Gingery Carrot and Apple Cinnamon Hash:

  1. Press out as much moisture from the shredded apple and carrot as possible. Place them in a bowl and stir in the ginger and a pinch of cinnamon. Mix well.
  2. Divide the mixture into three patties, then refrigerate until chilled.
  3. Heat a tablespoon of water in a cast iron skillet over medium flame and cook the patties for 3 minutes per side, or until tender. Transfer to a plate and serve right away.

Cruciferous Juice

Cruciferous JuiceCruciferous Juice

Makes 1 serving

 

Ingredients:

         2 small carrots

         1/3 cup watercress, including stems

         1 small apple, cored and quartered

         4 kale leaves

         1 cup broccoli with stems

         1 1/2 cups cauliflower florets

 

How to Prepare Cruciferous Juice:

  1. Juice all the ingredients using a high power juicer.
  2. Pour into a tall glass and consume right away.

Blueberry Apple Oatmeal

Blueberry Apple OatmealBlueberry Apple Oatmeal

Makes 2 servings

 

Ingredients:

         1 cup water

         3/4 cup grated apple

         3/4 cup old-fashioned rolled oats

         3/4 Tbsp. ground flaxseeds

         1/2 cup fresh or frozen blueberries

         Optional: 4 walnut and/or pecan halves, chopped

 

How to Prepare Blueberry Apple Oatmeal:

  1. Boil the water in a saucepan, then add the oats and stir until combined. Add the ground flaxseeds and apple, then reduce to a simmer.
  2. Add the blueberries and chopped nuts, if using. Stir until blueberries are tender.
  3. Turn off the heat and cover the pot. Let soak for 2 minutes, then serve.

Fruit and Lettuce Breakfast Salad

Fruit and Lettuce Breakfast Salad

Makes 3 servingsFruit and Lettuce Breakfast Salad

 

Ingredients:

         3 apples, cored, peeled and chopped

         2 small oranges, peeled, divided into segments, and sliced

         1/3 tsp cinnamon

         1 large Boston lettuce head, torn to large pieces

         1 1/2 cups finely sliced fennel bulb

         1 large cucumber, peeled and sliced thinly

 

How to Prepare Fruit and Lettuce Breakfast Salad:

  1. Toss together the fennel, cucumber, apple and lettuce in a bowl.
  2. Add the orange segments and cinnamon and toss well to combine.
  3. Serve right away or refrigerate until chilled before serving.

Spinach Celery Tomato and Mint Egg Scramble

Spinach  Celery Tomato and Mint Egg Scramble

Makes 2 servingsSpinach  Celery Tomato and Mint Egg Scramble

Ingredients:

         3 medium fresh tomatoes, chopped

         1 celery rib, diced

         1 cup chopped fresh spinach, rinsed thoroughly

         2 Tbsp. chopped fresh mint leaves

         2 tsp freshly squeezed lemon juice

         4 egg whites

         Sea salt

         Freshly ground black pepper

 

How to Prepare Spinach  Celery Tomato and Mint Egg Scramble:

  1. Mix together the tomatoes, mint, celery, and lemon juice and season lightly with salt and pepper.
  2. Whisk the egg whites vigorously until foamy, then set aside.
  3. Place a cast iron skillet over medium high flame, then stir in the spinach and sauté until wilted. Transfer to a plate and set aside.
  4. Wipe the skillet clean and pour in the egg whites. Stir in the cooked spinach and tomato mixture. Mix well until egg whites are cooked to a desired consistency.
  5. Transfer to a plate and serve right away.