6Breakfast for Dinner

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Breakfast Berry Cobbler

Sweet Potato Noodle & Egg Tacos with Citrus Guac

Green Smoothie Pancakes

Sweet Potato Pancakes

Triple Chocolate Muffins

Loaded Avocado Toast

Almond-Mocha Green Smoothie

Cauliflower & Sweet Potato Hash with Fried Eggs

Orange Dream Milkshake

Super Orange Juice

Greek Egg Muffins

Chocolate-Orange Muffins

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Almonds / Lentils / Olive Oil / Quinoa

Breakfast Berry Cobbler

Your family is going to love this dessert-for-breakfast-for-dinner idea. Berry cobbler for breakfast?! Oh yes, when it includes tons of everyday superfoods like quinoa, blueberries, olive oil, walnuts, and Greek yogurt!

2 cups (290 g) fresh organic wild blueberries or (310 g) frozen and thawed

1 cup (170 g) diced fresh strawberries

1 cup (80 g) rolled oats

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (56 g) almond flour

1/2 cup (60 g) coarsely chopped walnuts

1/4 cup (28 g) ground flaxseed

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (80 g) dark amber maple syrup

1/4 cup (60 ml) unsweetened almond milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 cup (230 g) plain Greek yogurt

1 tablespoon (20 g) raw honey

Preheat the oven to 375°F (190°C, or gas mark 5).

In a 9 × 9-inch (23 × 23 cm) baking dish, pour the blueberries and strawberries into the bottom.

In a large bowl, stir together the oats, Quinoa-Lentil Blend, almond flour, walnuts, flaxseed, olive oil, maple syrup, almond milk, vanilla, and cinnamon until thoroughly combined. Spread the cobbler mixture evenly over the berries.

Bake for 30 minutes until lightly browned and crispy on top.

Serve hot with a dollop of Greek yogurt and a drizzle of honey.

YIELD: 4 TO 6 SERVINGS

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Avocado / Eggs / Citrus Fruit / Olive Oil / Sweet Potatoes

Sweet Potato Noodle & Egg Tacos with Citrus Guac

This is another one of my favorite recipes in this entire book! The crispy sweet potato noodles are the perfect balance to the soft, perfectly scrambled eggs… and that citrus guac?!?! Oh my goodness, you will want to eat it by the spoonful—and a nutritional spoonful it is.

FOR NOODLES:

1 sweet potato, spiralized or julienned

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon paprika

1 teaspoon sea salt

FOR CITRUS GUAC:

2 avocados

2 tablespoons (30 g) Greek yogurt

2 tablespoons (32 g) salsa

2 tablespoons (20 g) diced red onion

2 tablespoons (23 g) diced orange

FOR TACOS:

1 teaspoon extra-virgin olive oil

6 eggs

8 small flour tortillas

1/2 cup (58 g) shredded Colby Jack cheese (optional)

3 slices of bacon, cooked and crumbled (optional)

Preheat the oven to 425°F (220°C, or gas mark 7).

TO MAKE THE NOODLES: In a medium bowl, mix the sweet potato noodles, olive oil, paprika, and sea salt until the sweet potato noodles are evenly coated.

On a parchment paper–lined baking sheet, spread the noodles in a single layer. Bake for 15 minutes until the noodles get slightly crispy, but not blackened or burned.

MEANWHILE, TO MAKE THE CITRUS GUAC: In a small bowl, use a fork to mash together the avocados, Greek yogurt, salsa, red onion, and orange. Set aside.

TO MAKE THE TACOS: In a small pan over medium-low heat, heat the olive oil. Add the eggs and scramble them, stirring frequently so they do not stick to the bottom of the pan. Cook until your desired doneness.

TO ASSEMBLE THE TACOS: Fill a tortilla with some scrambled eggs. Top with some sweet potato noodles, a spoonful of guac, and a sprinkle of Colby Jack cheese and bacon (if using).

YIELD: 8 TACOS, OR 4 SERVINGS

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Almonds / Spinach

Green Smoothie Pancakes

Just imagine all the goodness packed into a healthy green smoothie (like the Almond-Mocha Green Smoothie), but delivered in pancake form! This is THE most requested breakfast, and breakfast-for-dinner, at our house. Try it and see if it doesn’t achieve the same status at yours.

2 cups (60 g) fresh baby spinach

1 small banana

3/4 cup (175 ml) unsweetened almond milk

1 tablespoon (20 g) maple syrup

1 tablespoon (16 g) almond butter

1 tablespoon (7 g) ground flaxseed

1 teaspoon vanilla extract

1 cup (120 g) pancake mix

Syrup of choice, for serving

In a large glass measuring cup, place the spinach, banana, almond milk, maple syrup, almond butter, flaxseed, and vanilla. Using an immersion blender, purée until smooth. Stir in the pancake mix.

In a large pan over medium-low heat, pour the batter into small circles, about 3 to 4 inches (7.5 to 10 cm) in diameter. When the pancakes start bubbling a bit and the bottom is slightly browned, flip them. Continue cooking for 1 to 2 minutes on the other side.

Serve warm with your favorite syrup.

YIELD: 9 TO 10 PANCAKES, DEPENDING ON SIZE

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Almonds / Eggs / Lentils / Quinoa / Sweet Potatoes

Sweet Potato Pancakes

These pancakes are sweet, flavorful, and fantastically fluffy. You can eat them plain, with a dollop of nut butter, or covered in syrup—however you like!

1/2 of a sweet potato

1 cup (235 ml) unsweetened almond milk

1/2 cup (96 g) Quinoa-Lentil Blend

1/4 cup (85 g) raw honey

2 eggs

1 cup (125 g) white whole-wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 tablespoon (14 g) butter or coconut oil

1 banana, sliced

1/4 cup (23 g) almond slices

Maple syrup, for serving

Microwave the sweet potato for 4 minutes on high and then carefully peel off the skin.

In a high-speed blender, combine the almond milk, Quinoa-Lentil Blend, sweet potato, and honey. Blend until smooth. Pour the purée into a large bowl and then whisk in the eggs.

In a small bowl, combine the flour, cinnamon, baking powder, ginger, and ground cloves. Stir until thoroughly mixed.

Slowly stir the flour mixture into the sweet potato purée, adding about one-third at a time and stirring well to combine.

In a large pan over medium-low heat, melt the butter. Pour the batter into small circles, about 3 to 4 inches (7.5 to 10 cm) in diameter. When the pancakes start bubbling a bit and the bottom is slightly browned, flip them. Continue cooking 1 to 2 minutes on the other side.

Serve warm with banana slices, sliced almonds, and maple syrup.

YIELD: 9 TO 10 PANCAKES, DEPENDING ON SIZE

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Almonds / Avocado / Eggs

Triple Chocolate Muffins

Chocolate almond milk, dark chocolate chips, and cocoa powder give these muffins their decadence! Banana, avocado, and eggs give them their powerful nutritional boost and are the reason I feel okay giving my daughter chocolate at breakfast.

Cooking spray or coconut oil

2 eggs

1 medium banana

1 avocado

1/2 cup (120 ml) chocolate almond milk

1/2 cup (72 g) coconut sugar

1 teaspoon vanilla extract

11/2 cups (188 g) white whole-wheat flour

1/4 cup (22 g) cocoa powder

1 teaspoon baking powder

1/4 teaspoon sea salt

3/4 cup (131 g) chocolate chips

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a large glass measuring cup, combine the eggs, banana, avocado, chocolate almond milk, coconut sugar, and vanilla. Using an immersion blender, purée until smooth.

In a large bowl, stir together the flour, cocoa powder, baking powder, and sea salt until thoroughly mixed.

Slowly stir the wet ingredients into the dry ingredients. Fold in the chocolate chips.

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

YIELD: 12 MUFFINS, OR 6 SERVINGS

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Avocado / Citrus Fruit / Eggs / Olive Oil / Spinach

Loaded Avocado Toast

If you’ve never had baked eggs before, prepare to be amazed! They cook so perfectly, store nicely in the fridge, and transport easily to work or school. As for this toast, the flavors and textures are so delicious that you may never eat boring toast with jam again!

Cooking spray

8 eggs

11/2 teaspoons extra-virgin olive oil

4 cups (120 g) fresh baby spinach

11/2 teaspoons minced garlic

8 slices of toast

3 avocados, peeled, pitted, and sliced

1/3 cup (41 g) coarsely chopped pistachios

2 teaspoons (5 g) paprika

1 lime, halved

2 tablespoons (2 g) fresh cilantro leaves

Sea salt

Pepper

Preheat the oven to 350°F (180°C, or gas mark 4). Coat 8 cups of a 12-cup muffin tin with nonstick cooking spray.

Crack each egg into a prepared cup. (You can make a full dozen, if you prefer, and save some for later). Bake for 20 to 24 minutes, depending on how firm you like your egg yolks.

Meanwhile, in a large sauté pan or skillet over medium heat, heat the olive oil. Add the spinach and garlic and cook for about 5 minutes or until the spinach is wilting, but not blackened or burnt.

Toast the bread. Top each slice with a spoonful of sautéed spinach, a few slices of avocado in a single layer, about 11/2 teaspoons of pistachios, a sprinkle of paprika, a drizzle of lime juice, a few sprigs of cilantro, and, finally, one baked egg. Season to taste with sea salt and pepper.

YIELD: 8 AVOCADO TOASTS

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Almonds / Spinach

Almond-Mocha Green Smoothie

This smoothie has nut butter, chocolate, and coffee. Do I really need to say more?!? People often ask how many greens should really go into a green smoothie. My answer is: A LOT! You can’t really taste them, so you might as well pile them high.

4 cups (120 g) fresh baby spinach

1 frozen banana

1/2 cup (78 g) frozen organic blueberries

3/4 cup (175 ml) unsweetened almond milk

1/3 cup (80 ml) brewed decaf coffee, cooled

2 tablespoons (32 g) almond butter

1 tablespoon (5 g) cocoa powder

1 tablespoon (7 g) ground flaxseed

1 tablespoon (20 g) dark amber maple syrup

1 teaspoon vanilla extract

In a large high-speed blender, combine all ingredients. Blend until smooth, divide between 2 glasses, and serve immediately.

YIELD: 2 (12 OUNCES, OR 355 ML EACH) SERVINGS

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Cauliflower / Eggs / Olive Oil / Sweet Potatoes

Cauliflower & Sweet Potato Hash with Fried Eggs

Really, what’s not to love about a big ol’ plate of sweet potatoes covered in maple syrup? Paired with fried eggs and diced apple, this dish is the perfect combination of savory and sweet! If you don’t have any apples on hand, use an alternative fruit like pears, dried apricots, or golden raisins.

1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (14 g) butter

1 medium sweet potato, peeled and diced

1 cup (100 g) finely diced cauliflower

1/2 cup (75 g) diced apple

2 tablespoons (20 g) diced yellow onion

1 tablespoon (20 g) dark amber maple syrup

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt, plus more to taste

4 eggs

Pepper

In a large skillet over medium-high heat, melt the butter and olive oil. Add the sweet potato, cauliflower, apple, and onion. Sauté for about 8 minutes until the sweet potatoes are softened.

Stir in the maple syrup and cinnamon and sauté until lightly browned. Transfer the vegetables to a serving bowl. Place the skillet back over medium-high heat (no need to wipe it out).

Crack the eggs into the hot skillet, cover, and cook for 2 to 3 minutes for a runny yolk or 4 to 5 minutes for a firmer egg. The egg whites should be opaque. Season to taste with sea salt and pepper. Slide the eggs over the hash and serve immediately.

YIELD: 4 SERVINGS

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Almonds / Cauliflower / Citrus Fruit

Orange Dream Milkshake

Have you ever had a smoothie with cauliflower in it? Probably not, but it has a very mild flavor that combines well with the fresh citrus and vanilla flavors!

4 clementines, peeled

1/2 of a frozen banana

1/2 cup (50 g) diced cauliflower

1/2 cup (120 ml) unsweetened almond milk

1 tablespoon (20 g) maple syrup

1 scoop of vanilla protein powder

3/4 cup (105 g) unsweetened almond milk ice cubes

3/4 cup (105 g) ice cubes

In a large high-speed blender, combine all the ingredients. Blend until smooth, divide between 2 glasses, and serve immediately.

YIELD: 2 (12 OUNCES, OR 355 ML EACH) SERVINGS

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Citrus Fruit / Sweet Potatoes

Super Orange Juice

My daughter has not grown up on juice—purchased or homemade. She prefers almond milk and water to most everything else. However, this juice has become a favorite of hers! It’s bursting with flavor, super refreshing, packed with vitamin C and beta-carotene, and perfectly sweet—even with the bell pepper in there.

1 large sweet potato, peeled

2 oranges, peeled

10 carrots, tops removed

1 orange bell pepper, stemmed

1 apple, cored and seeded

Chop all ingredients small enough to fit through your juicer chute. In a high-speed juicer, juice all of the fruits and veggies. Divide among 3 or 4 glasses and serve immediately.

YIELD: 3 TO 4 SERVINGS (12 OUNCES, OR 355 ML EACH)

Almonds / Cauliflower / Eggs / Lentils / Olive Oil / Quinoa / Spinach

Greek Egg Muffins

This might be a record: 7 of the 10 everyday superfoods used in one recipe! These muffins are easy to make for a hearty weeknight meal, but they’re also easy to store as leftovers and easy to grab for breakfast on a busy morning.

Cooking spray

1 tablespoon (15 ml) extra-virgin olive oil

2 cups (60 g) fresh baby spinach

6 eggs

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (75 g) crumbled feta cheese

1/3 cup (33 g) finely diced cauliflower

1/3 cup (80 ml) unsweetened almond milk

6 grape tomatoes, diced

6 black olives, diced

1 teaspoon minced garlic

1/4 teaspoon sea salt

1/8 teaspoon pepper

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a large pan over medium heat, heat the olive oil. Add the spinach and sauté for about 5 minutes. The spinach should be soft and wilted, but not browned.

In a large bowl, whisk the eggs. Stir in the Quinoa-Lentil Blend, feta cheese, cauliflower, almond milk, tomatoes, olives, garlic, sea salt, and pepper until thoroughly combined. Add the spinach and stir to combine.

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-fourths full.

Bake for 25 minutes or until the tops are lightly browned.

YIELD: 12 EGG MUFFINS, OR 6 SERVINGS

Almonds / Citrus Fruit / Eggs / Olive Oil

Chocolate-Orange Muffins

Chocolate and orange make a classic combination for desserts and now for breakfast, too. You will love these light, rich, fluffy muffins any time of day.

Cooking spray

11/2 cups (188 g) white whole-wheat flour

2 tablespoons (10 g) cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

2 eggs

1 ripe medium banana, mashed

3/4 cup (108 g) coconut sugar

1/2 cup (93 g) diced orange or clementine

1/4 cup (60 g) plain Greek yogurt

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) unsweetened almond milk

11/2 teaspoons orange zest

1 teaspoon vanilla extract

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a medium bowl, stir together the flour, cocoa powder, baking powder, and sea salt until thoroughly mixed. Set aside.

In a large bowl, mix the eggs, banana, coconut sugar, orange, Greek yogurt, olive oil, almond milk, orange zest, and vanilla.

Slowly stir the dry ingredients into the wet ingredients, adding about one-third at a time and stirring well to combine.

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-fourths full.

Bake for 25 minutes or until cooked through.

YIELD: 12 MUFFINS, OR 6 SERVINGS

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