Breakfast of Champs

Want a healthy tasty breakfast to keep you going until lunch? Try this.

Vanilla Blueberry Steel cut Oats with Coconut fried Eggs

Vanilla and Blueberry Steel Cut Oats served with Coconut oil fried eggs.

Ing.

-1/2 cup organic steel cut oats

-1/2 cup fresh or frozen blueberries

-1 tsp. pure vanilla extract

-1 tsp fax oil or 2 tsp flax seeds (or hemp seeds)

-splash of almond milk/goats milk/cows milk

-2 eggs

2-3 tsp organic coconut oil

-1 tsp. black pepper

Oatmeal

Bring 1 – 1 1/2 cups of water to boil. Add oats, simmer and stir for 5-10 minutes on low. When thickened to preferred consistently, add frozen (or fresh) blueberries, flax oil (or seeds), milk, and vanilla. Stir and enjoy! Blueberries, vanilla, and milk provide just the right level of sweetness.

Eggs

Heat pan on medium heat until coconut oil has melted, fry eggs to desired texture.

 

Broccoli, mushroom, green bean stir fry with Quinoa.

veges and quinoa

Makes 2 servings.

Add oil to wok or saucepan. Once heated, add garlic and onions and sauté until fragrant.  Add sliced mushrooms, basil, parsley and stir for 2 minutes. Add the rest of the ingredients and reduce heat and cover. Allow the ingredients to steam for 5-6 minutes before serving over quinoa.

Ing:

  • 4 tsp. coconut oil, or;
  • 1/4 cup olive oil
  • 1/4 cup organic soy sauce
  • 1/2 cup water
  • 1/3 cup red onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. basil
  • 1 tsp. parsley
  • 6 mushrooms, thinly sliced
  • 2 cups green string beans
  • 1 cup broccoli
  • 6 stalks celery, chopped
  • 1/3 cup quinoa cooked