style="font-size:15px;"> 1 cup sugar
1 teaspoon baking soda
Optional: nuts, banana slices, and chocolate chips
PREPARATION
Preheat oven to 350°F.
Combine all ingredients in a large bowl.
Use electric mixer on slow to medium until lumps are pretty well gone.
Slather muffin pan with more coconut oil.
Bake for approximately 10–15 minutes for smaller muffins, and 15–25 minutes for larger muffins; do a toothpick test for doneness.
Enjoy!
BREAKFAST HASH WITH ASPARAGUS SAUCE
Serves 4 to 6, Vegetarian/Vegan/Gluten-Free
INGREDIENTS
4 large sweet potatoes, diced
2 tablespoons olive oil
1 yellow onion, diced
4 large beets, diced
Optional: smoked salmon, chicken sausage, or other protein of your choosing
Salt and pepper, to taste
Rosemary sprig
SAUCE
1/2 pound asparagus
3 cloves garlic, crushed
2 cups milk, nondairy preferred (rice milk or almond milk)
4 tablespoons olive oil
2 tablespoons agave sweetener
Salt and pepper, to taste
1 bunch mint
PREPARATION
Preheat oven to 425°F.
Roast sweet potatoes in oven for 30 minutes.
While potatoes are cooking, heat olive oil at medium-high in a large frying pan. Add onions to pan, sautéing until near brown (about 15 minutes).
Add diced beets and cook on medium heat while potatoes finish in oven.
Add roasted sweet potatoes and diced cooked protein (if desired) to frying pan. Mix, season with salt and pepper, to taste.
Reduce heat to low, drizzle with olive oil, and lay sprig of rosemary on top. Cover and keep warm for 10 minutes.
In a large pot, braise asparagus and garlic: Add a tablespoon of olive oil to pot and warm over medium-high heat. Add asparagus and garlic, and cook until the asparagus flesh begins in blister in spots. Add nondairy milk, agave, salt, and pepper. Bring to a boil, then simmer until the asparagus and garlic soften, about 10 –12 minutes, depending on the thickness of the asparagus. Add more milk as needed to reach desired consistency (a smooth, creamy, silklike texture).
Add mint and cook off excess liquid. There should be slightly more asparagus than milk.
Blend into a smooth sauce. Add more nondairy milk for desired sauce consistency.
Remove rosemary from hash, serve in bowls, and top with sauce.
Oatmeal
Serves 1, Vegetarian/Vegan/Gluten-Free
INGREDIENTS
1 cup oats, either quick cooking or old-fashioned rolled (can be pre-soaked overnight)
2 cups water, or substitute coconut, soy, almond, rice, or whole milk
1 tablespoon almond butter (or any nut or seed butter)
1/2 cup blueberries
2 tablespoons walnuts or pumpkin seeds, crushed or chopped
1 tablespoon flaxseeds, ground
1 tablespoon fresh coconut, shredded
1/2 banana, not too ripe, sliced
Optional: 1 tablespoon golden berries
PREPARATION
Prepare oats with wet ingredients or according to package directions.
Top with blueberries, walnuts (or pumpkin seeds), flaxseeds, coconut, banana, and optional golden berries—and enjoy!
“Oatmeal—that’s my go-to meal right there. It has protein and everything else in it you need. My wife Orly’s oatmeal guarantees you will start your day feeling nice and strong.”
Frittata
Serves 1 to 2, Vegetarian/Gluten-Free
INGREDIENTS
1 garlic clove, minced
1/4 cup onions, chopped
1 tablespoon olive oil, or Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
1/2 cup freshly chopped tomato
3/4 cup fresh spinach, torn into large pieces
3 whole eggs, plus 2 egg whites (or egg substitute of your choosing)
1/4 cup whole milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/3 cup finely chopped basil leaves
1/2 cup feta cheese
APPLE CIDER DRESSING
Apple cider vinegar, like Bragg Apple Cider Vinegar
Olive oil
Salt and pepper, to taste
Optional: add minced garlic and shallots
or SIMPLE LEMON DRESSING
1 lemon, juiced
3 cloves garlic, minced
4–5 tablespoons of extra-virgin olive oil
Salt and pepper, to taste
Pinch
