Warm Gingery Oatmeal
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 3 people
Ingredients
2 cups water
1 cup rolled oats
1/4 cup raisins
1/4 cup goji berries (or blueberries)
2 teaspoons grated ginger
Pinch of salt
1/4 cup sunflower seeds
1 tablespoon agave nectar
Directions
1. Bring water to boil.
2. Add oats, raisins, goji berries, ginger and a pinch of salt.
3. Reduce heat to low.
4. Cook until water is absorbed and oats become creamy (about 7 minutes).
5. Remove from heat and add sunflower seeds and agave nectar.
Notes: To make oatmeal creamier add rice, soy or nut milk instead of water.
Pumpkin Corn Muffins
Prep Time: 15 minutes Cooking Time: 20 minutes Yields: 12 people
Ingredients
3 large eggs, or egg replacer for two eggs
1/2 cup olive oil
3/4 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup agave syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup gluten-free cornmeal
1 cup Pamela's Ultimate Baking Mix, or other gluten-free pancake and baking mix
1 teaspoon baking powder
1/2 teaspoon sea salt
Directions
1. Pre-heat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
2. In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, agave, vanilla extract, cinnamon, allspice and cloves and whisk to combine.
3. In a separate mixing bowl whisk together the cornmeal, baking mix, baking powder, and sea salt.
4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the 12 muffin cups.
5. Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary (if it emerges clean, the muffins are done).
6. Place the muffin pan on a wire to cool a bit -- 5 minutes or so -- then remove the muffins from the tin and place them on the wire rack to continue cooling.
Notes: Try these golden gluten-free gems for breakfast or with your next batch of greens or chili. They're crunchy and spicy and not too sweet. Fabulous when served warm. Refrigerate or store for longer wrapped and bagged in the freezer. Reheat by toasting or even grilling.
Morning Sausage & Kale
Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 2 people
Ingredients
2 teaspoons olive oil
1/2 small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar
Directions
1. Heat oil in frying pan.
2. Sauté onions for 5 minutes.
3. Add sausage and kale.
4. Cook for 5 minutes or until sausage is hot and kale becomes soft.
5. Remove from heat, sprinkle with balsamic vinegar and serve.
Notes: If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.
Oatmeal Pancakes or Waffles
Cooking Time: 10 minutes Yields: 2 people
Ingredients
2 cups rolled oats
2 cups water
1 banana
2 tablespoons maple syrup
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons olive oil
Directions
1. Place all ingredients except oil in a blender and blend until smooth.
2. Let stand a few minutes until batter thickens.
3. If batter is too thick to pour easily, add some water.
4. Heat oil in frying pan or skillet.
5. Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.
6. For waffles: Pour into a heated waffle iron and cook for 10 minutes.
Notes: Try adding chopped walnuts to the pancake batter. Top with fresh fruit such as strawberries or blueberries.
Easy Homemade Granola
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 3 people
Ingredients
2 cups rolled oats
1/2 cup slivered almonds or unsalted sunflower seeds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula. Bake another 5 minutes and stir again.
5. Keep baking for about 15 minutes total until golden brown all over.
6. Cool for about 10 minutes before serving.
Notes: Double this recipe and store it in an airtight container for up to a week. Enjoy it with milk or yogurt.
Cream Cheese Pancakes
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 2 people/ 4-6 pancakes
Ingredients
2 oz cream cheese at room temperature
2 eggs
1 packet stevia sweetener or 1/2 tsp agave
1/2 teaspoon cinnamon (optional)
Directions
1. Put all ingredients in a blender and blend until smooth.
2. Let rest for 2 minutes so the bubbles can settle.
3. Pour 1/4 of the batter into a hot pan greased with butter or cooking spray.
4. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
5. Repeat with the rest of the batter.
6. Serve with a bit of syrup or agave and fresh berries.
Notes: A gluten-free, satisfying cross between a thick crepe and a thin pancake.
Blueberry Corn Muffins (Gluten-Free)
Prep Time: 20 minutes Cooking Time: 15 minutes Yields: 12 people
Ingredients
1/2 cup rice flour
1/4 cup sweet rice flour or coconut flour
1 cup gluten-free cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 cup buttermilk*
3 tablespoons oil
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup agave or honey
2 eggs
1 cup blueberries
Directions
1. Preheat oven to 400 degrees
2. Lightly oil or line muffin tin with paper liners and set aside
3. In a bowl, whisk together the flours, cornmeal, baking powder, baking soda, xanthan gum and salt and set aside
4. In a separate bowl, mix together buttermilk, butter, oil, vanilla, agave or honey and eggs. Whisk until blended.
5. Add dry ingredients to the buttermilk mixture and stir until just combined.
6. Carefully fold in blueberries
7. Divide evenly in muffin cups (makes 12 generous-size muffins)
8. Bake for 15-17 minutes until tops are light golden brown
9. Remove muffins from tin and let cool on wire rack
Notes: No buttermilk on hand? Here's how to make a good substitute: pour 1 tablespoon lemon juice or vinegar into a measuring cup. Add milk to measure 1 cup. Let stand for 5 minutes, then use whatever amount the recipe calls for.
