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

Pancakes Incorporated with Spinach and Banana

Ingredients

1 cup oat flour
1/2 cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
salt, to taste
3/4 cup milk or buttermilk
1/2 cup plain Greek yogurt
1 large organic egg
1 medium ripe banana
2 cups spinach
zest of 1 lemon
1/4 cup chopped walnuts (optional)

Method

  1. In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt.
  2. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth.
  3. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
  4. Heat greased skillet over medium heat. Pour 1/4 cup batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more.
  5. Place prepared pancakes on metal rack and keep warm in 200ºF (100ºC) oven while you cook the remaining batter.

Makes 4 servings.

Source: Alive magazine

Frittata Lorraine

Ingredients

8 eggs, lightly beaten
6 slices cooked bacon, crumbled
4 oz shredded Gruyère cheese, or Jarlsberg or Swiss
1/4 cup plus 2 tbsp whole milk
salt and black pepper
1 tbsp butter

Method

  1. Preheat oven to 175ºC (350ºF).
  2. In a large bowl, whisk together eggs, bacon, cheese, milk and enough salt and pepper for 8 eggs, until just mixed.
  3. Melt butter in an ovenproof skillet. Swirl around all sides. Add the egg mixture and place the skillet in the oven. Bake until eggs are just set, 15 to 25 minutes.

Makes 4 servings.

Source: Winnipeg Free Press