Almond Pancakes


1 egg

1 1/2 cups almond, rice or soy milk

1/4 cup canola oil

1 3/4 cups oat or whole wheat pastry flour

1/2 cup almonds, finely chopped

1 tablespoon non-aluminum baking powder

1/2 teaspoon sea salt


Directions: Mix egg, milk and oil in a medium-size bowl. Mix flour, almonds, baking powder and salt into a small bowl. Combine dry ingredients into the wet ingredients. Mix until dry ingredients are moistened. Using a 1/4 - 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides. Serve warm with maple syrup or honey.


Notes: Try 1/2 cup of shredded coconut and/or 1/4 cup malt-sweetened chocolate chips instead of almonds. Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Brown Rice Tropical Breakfast


1 C Cooked Brown Rice                                                   

1 Banana, peeled & Sliced

1 C Coconut Milk (or Coconut Water)

1 C Pineapple chunks

¼ C Pecans or Walnuts, chopped                           

¼ C Shredded Coconut

Dash of Cinnamon                                                               

1 Tbsp. Hemp Seeds (optional)

1 tsp. Chia Seeds (optional)                                          

1 Tbsp. Flaxseeds, ground (optional)

1 Tbsp. Raw Honey (optional)


Directions: In saucepan, combine rice, ½ of the banana and coconut milk over medium heat,.  Stirring and smashing the banana, cook for about 2 minutes.  Add in remaining ingredients and combine well.  Cook for another 2 to 3 minutes or until heated through.   Place in bowls, sprinkle with cinnamon and enjoy!

Chia Seed Jamboree


1 C Frozen Strawberries (thawed) can also use fresh!

1.5 Tbs. Chia Seeds

Juice from 1/2 an Orange or 1/4 C Coconut water


Directions: Mash or blend berries, add chia seeds, juice and incorporate well. Cover and place in fridge for 45 minutes to set. Enjoy on whole grain sprouted toast, bagel or even pancakes! 


Baked Oatmeal


2 C Rolled Oats

1/2 C Chopped, toasted walnut pieces (or pecans!

1/3 C Maple Syrup (substitute: natural cane sugar)

1 tsp. Baking powder (aluminum free!)

2 tsp. Ground Cinnamon

2 C Almond milk (substitute: Organic cow milk or soy milk)

1 Large free range egg

2 tsp. Pure vanilla extract

2 Ripe bananas, peeled and cut into 1/2 inch pieces

1 1/2 C Berries (Can use any berries you like! Can also use Frozen berries, just increase cook time by 5 minutes)

1 Tbs. Ground Flax seed (optional)

1 Tbs. Ground Hemp seed (optional)


Directions: Preheat oven to 375 degrees F. Butter 8 in. baking dish. In bowl, mix together; oats, half the walnuts, sugar (if using), baking powder, cinnamon, flax seed (if using) and hemp seed (if using). In another bowl, whisk maple syrup (if using), milk, egg and vanilla. Arrange banana pieces on bottom of prepared baking dish. Sprinkle two-thirds of the berries over top. Cover the fruit with the oat mixture. Slowly pour milk mixture over the oats. Make sure milk mixture moves through the oats (gently "thump" dish on counter to move mixture through). Scatter remaining berries and walnuts on top. Bake for 35 to 45 minutes or until top is nice and golden. Remove from oven, cool a few minutes and serve!You can drizzle a bit more syrup (or sugar) on top to make it sweeter, if you like!

*Recipe adapted from SuperNatural Living by Heidi Swanson

Kale & Turkey Bacon Eggs


4 Cage Free, Free Range Eggs

2 large leaves Kale, Rib removed and torn into small pieces

4 Slices Turkey Bacon, chopped

1⁄4 tsp. coconut oil


Directions:  In Skillet, heat coconut oil. Chop slices of turkey bacon into chunks. Add turkey bacon to skillet and cook through. Add 2 tsp. water and kale. Sauté about 7 minutes or until Kale softens. Add in eggs. Break yolks and mix with bacon & kale until cooked through. Remove from heat and serve 2!


Wendy's Avocado Toast


1 egg

1 Slice Toast (I use sandwich thins, to save on carbs)

1/2 avocado

Ricotta cheese

Salt and Pepper

Cayenne sauce (I use Franks Red Hot)


Fry egg to your specifications, it's generally better over easy or over medium.  Meanwhile, toast the bread, and spread a thin layer of ricotta cheese on top. Slice the avocado, or mash it, whichever is your preference.  Once the egg is cooked, place it gingerly on the avocado. Sprinkle with salt and pepper, drizzle with hot sauce if you like. Enjoy!!