A Life Unprocessed - Living The Clean Life

Breakfast Recipes

EGGS ALA ASPARAGUS:
2 eggs (poached or fried)
small bunch asparagus spears (steamed)
1/4 cup parmesan cheese
sea salt & pepper to taste

*Serve eggs over steamed asparagus...top with cheese and seasonings.

HOBO BREAKFAST SURPRISE:
*You can add whatever veggies or leftover meat you have on hand...below is simply a guide!  This recipe would generously serve 2
6 organic eggs, beaten
1 tbsp olive oil or butter
1 cup fresh spinach leaves and/or kale, chopped
1 tomato
1/2 onion, diced
2  small red potatoes, cooked and diced
1/2 cup chopped broccoli
1 chicken/turkey sausage, diced (we love Bilinski's made with no antibiotics and no pork casing)
1/4 cup crumbled goat cheese
sea salt & pepper to taste

*In a small bowl, beat eggs.  In a large saucepan, add olive oil/butter then pour in eggs.  Cook just until eggs begin to set, about 1 minutes.  Gradually stir in the veggies, add salt & pepper and cook with the egg mixture for about 2 minutes...constantly mixing and stirring.  When eggs are cooked, remove from pan onto 2 serving plates and top with cheese.  Use you favorite GF hot sauce to spice it up if desired!

Makes 10-12 muffins

2 cups almond flour or almond meal
2 TBSP coconut flour
1 tsp baking soda
dash sea salt
1/2 tsp ginger
1 apple, peeled and chopped in to tiny bits
2 TBSP raw honey
2 eggs
3 TBSP olive oil
1-2 TBSP thyme (thyme is mildly pungent, so experiment with how much you like)

Combine the dry ingredients in large bowl.  Mix honey, eggs and olive oil and add to dry ingredients, blend well until smooth.  Line muffin tin with paper liners and divide batter evenly into cups.  Bake at 350 for about 20 minutes.

SQUASHY BREAKFAST:
1 baked squash (your choice: butternut, acorn, kabocha, winter squash, summer squash)
1 tbsp butter
1/3 cup chopped nuts (pecans or walnuts)
sprinkle of cinnamon or nutmeg
a tiny pinch of stevia if desired for more sweetness

*Cut squash in half, clean out the stringy parts.  Place squash cut side down in pan with 1/4 inch of water at 375 for about an hour or until soft.  Scoop out the insides and top with butter and spices.

SUNNY EGGS MARINARA:
2 cups marinara sauce
1/2 tsp red pepper flakes
sprinkle of garlic powder
4 eggs
1/2 cup parmesan cheese (Pecorino Romano is Sheeps milk)

*Simmer 2 cups marinara with 1/2 tsp red pepper flakes.  Gently crack 4 eggs into sauce.  Cook until set.  Top with parmesan cheese and sprinkle with garlic.

TASTE SENSATION BREAKFAST:
3 cups of fresh greens...spinach, collard greens, kale
2 tbsp olive oil
2 chopped green onions
1/2 cup cooked quinoa
1 egg (fried) and/or cooked chicken breast
crumbled goat cheese (feta)
dash of garlic powder, sea salt, pepper

*Saute greens and onion in olive oil until wilted, but not over cooked!  About 2-3 minutes.  Add seasonings while cooking.  Place greens on plate. Spread cooked quinoa on top of greens. Place egg or chicken breast on top of quinoa.  Sprinkle crumbled goat over the top.  Yummy!