Mexican-style Plant-based Breakfast

Ingredients

1 Tbsp coconut or extra-virgin olive oil
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and cut into julienne strips
19 oz (540 mL) can black beans, rinsed and drained
3 Tbsp sliced canned jalapeno peppers
1/4 tsp ground cumin
1/4 tsp sea salt
generous pinch of cayenne, plus extra
4 organic eggs
4 large leafy lettuce leaves
1 avocado, pitted and sliced
1 Ataulfo mango, peeled, pitted, and sliced
1 lime, cut into wedges
several cilantro sprigs

Method

  1. In large saucepan, warm oil over medium heat. Add onion and red pepper, saute until soft and clear and red pepper is still crisp, about 2 minutes.
  2. Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste. Remove from the heat and set aside.
  3. In large non-stick frying pan, gently fry eggs until set but yolk is still runny.
  4. To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne.
  5. Serve with a lime wedge and cilantro sprigs.

Makes 4 servings.

Source: Alive magazine

Gluten-free Pancakes with Spiced Strawberry

Ingredients

1/4 cup coconut flour
1/2 tsp baking soda
1/8 tsp sea salt
1/8 tsp ground cinnamon
1 Tbsp coconut sugar or evaporated cane sugar
3 large organic eggs
1/3 cup light coconut milk or coconut milk beverage
2 Tbsp coconut oil, melted, more for pan

Compote

2 cups sliced strawberries
1 whole star anise
zest of 1 lemon
1/2 tsp vanilla extract

Method

  1. In large bowl, whisk flour, baking soda, salt, cinnamon, and sugar.
  2. In medium bowl, beat eggs until uniform. Beat in milk and oil.
  3. Add liquid to dry mixture, whisking until fully combined. Set aside.
  4. To make the compote, add all ingredients in a medium saucepan. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Set aside.
  5. In large cast iron skillet over medium-high, add a touch of coconut oil, swirling to coat bottom. Add pancake batter, 2 to 3 Tbsp at a time. Cook on each side for 2 to 3 minutes, until the underside is golden brown.
  6. Keep warm in a low oven (200ºF/100ºC) while finish cooking the remaining batter.
  7. Remove star anise from compote before serving on top of pancakes.

Makes 4 servings.

Source: Alive magazine

Brown Rice Breakfast Bowl with Mango and Coconut Milk

Ingredients

2 cups water
1 cup uncooked short-grain brown rice
14 oz can coconut milk (full fat or light)
1 Tbsp raw honey
1 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/8 tsp sea salt
2 ripe mangoes, peeled, cored, and diced
1/4 cup unsweetened coconut flakes or chips
sliced natural almonds, optional

Method

  1. In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.
  2. In medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.
  3. To assemble, spoon rice into serving bowls and pour coconut milk mixture on top. Top with diced mango (about 1/2 mango per person), coconut flakes and almond. Serve warm, at room temperature, or chilled.

Makes 5 servings.

Source: Alive magazine

Pizza with Mushrooms and Broccoli

Ingredients

208 grams frozen gluten-free pizza dough, defrosted but chilled
olive oil cooking spray
2 patties chicken breakfast sausage, broken into bite-size pieces
4 cups chopped broccoli
2 teaspoons chopped garlic
2 cups sliced mushrooms
1/2 cup fresh basil leaves, torn into small bite-size pieces
2 cups chopped fresh tomatoes
salt
crushed red pepper flakes

Method

  1. Preheat the oven to 400°F.
  2. Roll out the dough between two sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet and flip the dough onto a large baking sheet. Transfer to the oven and bake until the dough is set, 3 to 5 minutes. Remove from the oven and set aside. Leave the oven on.
  3. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the sausage and cook until lightly browned, then transfer to a bowl.
  4. Add the broccoli to the skillet and cook until tender, about 2 minutes. Transfer to the bowl.
  5. Add the garlic to the skillet and cook until golden, about 1 minute. Add the mushrooms and cook until softened.
  6. Transfer to the bowl. Add the basil and half the chopped tomatoes to the skillet. Simmer until the tomatoes have thickened.
  7. Return the broccoli, sausage, and mushrooms to the skillet to warm. Season with salt and red pepper flakes.
  8. Spread the sauce mixture over the pizza dough and return it to the oven. Bake until the edges of the pizza are brown.
  9. Remove from the oven and top with the remaining tomatoes. Serve immediately.

Makes 4 servings.

Source: The Negative Calorie Diet

Hearty Bread with Carrot, Parsnip and Zucchini

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup evaporated cane sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 medium carrot, shredded
1 medium parsnip, shredded
1 small zucchini, shredded
3 large eggs
3/4 cup apple butter or pumpkin butter
3 tablespoons extra-virgin olive oil
1 tablespoon vanilla extract
2 tablespoons pumpkin seeds

Method

  1. Preheat the oven to 375°F. Oil two 8-1/2 by 4-1/2 by 2-1/2-inch loaf pans with olive oil.
  2. In a large bowl, combine the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and shredded carrots, parsnip, and zucchini. Mix well. In another bowl, whisk together the eggs, fruit butter, olive oil, and vanilla. Add the wet ingredients to the dry and mix until combined, but don’t overmix.
  3. Divide the batter between the prepared pans and sprinkle the tops with the pumpkin seeds. Bake for 35 minutes or until a skewer inserted into the center of the bread comes out clean. Let cool on wire racks.

Makes 2 loaves.

Source: True Food