Ingredients:
• 2 large eggs
• 2 Tablespoons heavy cream or coconut milk
• A few fresh herbs such as chives, flat leaf parsley, tarragon and chervil
• 1 small handful of baby spinach, washed
• Pinch fine sea salt
• Freshly ground black pepper
• Butter or coconut oil for pan
• Lightly dressed salad greens of your choice
• 1 or 2 ounces fresh goat cheese, crumbled (optional)
Instructions:
- Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)
- In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
- Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
- In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
- When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
- Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.
- Run a spatula around the edges and lift slightly to loosen it from the pan.
- Repeat with remaining egg mixture.
- Plate and fill with salad green and crumbled cheese (if using), folding half of the omelette over the filling.
• 1/4 Cup Oats
• 1 tsp Chia seeds
• 1 Cup Milk
• 1/2 Banana, chopped
• 1 Tbsp Dates, chopped
• 2 tsp Almonds, sliced
• 2 tsp Cinnamon powder
• 1 Saffron thread
• 1 Tbsp Honey
Instructions:
1.Gather all the ingredients.
2.Soak the oats in water for a few minutes, and in another bowl soak chia seeds in water for 10 minutes.
3.In a pan over medium flame, heat up the milk and add banana, dates, almonds and cinnamon.
4.Add the saffron thread to the milk. After 30 seconds, add the oats and cook with the milk.
5.After 1 minute, when the porridge is the right consistency and oats are cooked through, remove the pan from flame and pour the porridge into a serving bowl.
6.Stir honey through the porridge and garnish with chia seeds.
• 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk, shaken*
• 1 large egg
• ½ teaspoon pure vanilla extract
• Butter, for the skillet
Roasted Strawberries
• 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
• 1 teaspoon sugar
• 1 tablespoon maple syrup or honey
Instructions:
- Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Ingredients:
• 6 c. uncooked old fashioned oats
• 2 c. sliced almonds
• 1 c. shredded coconut
• 1 c. roasted and salted sunflower seeds
• 1 Tbsp. flaxseed (or more if you like it!)
• 1 Tbsp. wheat germ (or more if you like it!)
• ½ c. coconut oil, melted
• 1 c. honey
• Greek yogurt
• raspberries
• strawberries, sliced
• chopped dark chocolate, optional (I used chopped dark chocolate chips)
Instructions:
- Mix first six ingredients in a large mixing bowl.
- Melt your coconut oil in a small bowl in the microwave (about 30 seconds to 1 minute). Add the honey and mix. Pour over oat mixture and stir.
- Pour on a cookie sheet and spread into an even layer.
- Bake at 325 degrees for about 15 minutes, then stir it and let bake for another 10-15 minutes, until golden brown. (Your kitchen is going to smell SO GOOD!!)
- Let granola cool. Store in an airtight container. (FYI - makes many servings of granola)
- When ready to assemble, place yogurt in bottom of glass. Add a layer of granola, then chopped dark chocolate, then berries and repeat. Dig in and enjoy!
Ingredients:
• 1 head cauliflower
• 2 T coconut oil (melted)
• 1 t turmeric
• ½ t cumin
• ½ t crushed red pepper
• ½ t crushed garlic
• 2 T water
• 2 T fresh basil (chopped)
Instructions:
- Preheat oven to 400F. Chop the head of cauliflower into florets.
- Whisk together coconut oil, turmeric, cumin, crushed red pepper, garlic, and water. Place the cauliflower florets on a pan, pour the mixture over them, and toss well.
- Roast the cauliflower for 30 minutes, and top with fresh basil.
Best wishes,
Ruelle
yummy🍲 enjoy🥘your meal 😊
Buen provecho !!!!!:)
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Too many yummy choices to choose from! Beautiful shots and lovely recipes, I love having porridge for breakfast so that banana and almond porridge caught my eye, I'll have to try something similar to that! Thank you for sharing these wonderful recipes @ruelle! 😊
Enjoy your porridge!!!:) People like you inspired me share something valuable and yummy :) Thanksss so muchhh jasmink:)
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