Breakfast Muffins with Blueberry, Oatmeal and Lentil


1/4 cup split red lentils
1/4 cup old-fashioned (large flake) oats
1 1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1 large egg
1/4 cup canola oil
1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)


  1. Preheat the oven to 400°F (200°C) and line 12 muffin cups with paper liners.
  2. Bring the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
  3. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
  5. Fill the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to touch.

Makes 12 servings.

Source: Canadian Lentils


Toasts with Canned Sardine and Avocado


2 cans Portuguese sardines packed in olive oil
1 large or 2 small firm but ripe avocados
4 to 6 thin slices of rustic country-style bread
4 to 5 scallions, white parts only, trimmed and cut into 1-inch strips
fresh chives

Parsley Vinaigrette

2 tbsp chopped parsley
3 tbsp extra-virgin olive oil
1 scant tbsp sherry wine vinegar
salt and pepper to taste


  1. To make the vinaigrette, combine the ingredients and whisk.
  2. Drain the sardines, divide into fillets and soak in the vinaigrette for at least 1 hour.
  3. Pit the avocados. Using a mandolin or a 1 mm slicing blade on a food processor, carefully slice them paper thin. Remove the skin.
  4. Grill the bread under the broiler. Drain the sardine fillets and brush the tops of the toast with vinaigrette.
  5. Pile 3 or 4 slices of avocado onto each toast, top with a portion of the sardines and scatter scallions and a few chive strings on top. Serve at once.

Makes 4 to 6 servings.

Source: Met Home magazine

Breakfast Brioche Toast with Banana and Nut


4 eggs
1/4 cup whole milk
1 teaspoon wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts
unsalted butter, for cooking
1 loaf brioche bread, thickly sliced
2 firm bananas, sliced
maple agave syrup, for serving
confectioners’ sugar, for dusting (optional)


  1. In a large bowl, mix together eggs, milk, wheat germ, cinnamon, nutmeg, and half of the walnuts. Pour into a pie plate or a rimmed dish large enough to accommodate a slice of bread.
  2. Heat a large skillet over medium heat, and add a little butter to melt.
  3. Meanwhile, dip slices of brioche into the egg mixture, coating both sides of the bread.
  4. Place coated bread slices in the heated skillet. Lay some of the banana slices on top of each slice and press down on the bananas so they do not fall off when you flip the bread.
  5. Cook the slices for about 1 minute before flipping, and flip each slice once more until the bread is a nice golden brown color. Keep warm while you cook the remaining slices, or begin serving with maple agave syrup, a light dusting of confectioners’ sugar, extra walnuts on top, and a side of banana slices.

Makes 5 servings.

Source: The Organic Family Cookbook

Breakfast Cake with Blueberry and Coffee


1/2 cup honey
1/4 cup brown sugar
1 tablespoon sugar
8 oz nonfat cream cheese
2 tablespoons margarine
3 egg whites
1 teaspoon vanilla extract (essence)
2 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups blueberries
1 teaspoon ground cinnamon


  1. Preheat an oven to 350°F (180°C). Coat a 9-x13-inch baking pan with nonstick cooking spray.
  2. To make the cake, in a large bowl using an electric mixer or by hand, beat the 1/2 cup honey, brown sugar, cream cheese and margarine until creamy. Add the egg whites and vanilla and beat until smooth.
  3. In a small bowl, combine the flour, baking powder, nutmeg and salt. Stir the flour mixture into the cream cheese mixture. Fold in the blueberries. Pour the batter into the prepared pan.
  4. To make the topping, in a small bowl, combine the 1 tablespoon sugar and cinnamon and sprinkle over the batter.
  5. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool for 10 minutes.
  6. To serve, cut into 8 pieces. One serving is 1 piece.

Makes 8 servings.

Source: Cooking for Healthy Living

Egg Tortillas, Salsa and Smoothie


1/2 tablespoon unsalted butter
2 eggs
sea salt and black pepper
2 slices Havarti cheese (or any cheese you prefer)
4 corn tortillas
2 ripe tomatoes, sliced (grab them from your garden if you can)
handful fresh basil leaves

Garden Smoothie

2 cups fresh spinach
1/2 pineapple, skinned, cored, and chopped
1 tablespoon ground flax seed
2 bananas, chopped
2 tablespoons raw agave nectar or honey (optional for a sweeter drink)


  1. To make the smoothie, combine all smoothie ingredients in a blender and puree until smooth.
  2. To make the egg tortillas, melt butter in a skillet set over medium heat. Crack each egg into the skillet, but keep separate. Gently crack the yolk, and flip over when the yolk is cooked enough to be sturdy. Season with salt and pepper, and lay a slice of cheese on each egg. When eggs are cooked, remove from skillet and set aside.
  3. Place 1 corn tortilla in skillet, put 1 cooked egg on top with some tomato slices and basil, place an additional corn tortilla on top (think sandwich), and flip.
  4. Flip once or twice until the cheese is fully melted, tomato is softened, and tortillas are browned. Repeat with the remaining tortillas and egg.
  5. Cut in half or in triangles, and serve immediately with fresh salsa.

Makes 3 servings.

Source: The Organic Family Cookbook