Breakfast Pizza

Ingredients

  • 1 pizza ball from pizza dough recipe
  • 1 tablespoon butter, melted (optional)
  • 6 eggs
  • 1 cup grated cheese (I like combo of jack and cheddar)
  • 2 slices of crispy bacon
  • Salt and pepper
  • 1 scallion, chopped

Directions

  1. Pre-heat oven to 475-F.
  2. Press the dough into a 10-12 inch pizza pan or sheet pan.
  3. Spread butter evenly over dough; top with sauce. Poke a few holes with a fork all around pizza.
  4. Place in pre-heated oven and cook until crust is nicely browned.
  5. Meanwhile, scramble eggs into creamy goodness – break all the eggs into a non-stick pan and sit constantly, over low heat until just set.
  6. Remove from oven and top with eggs, cheese, and bacon.
  7. Return pizza to the oven and bake until cheese is melted, approximately
  8. Top with scallions.



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Sourdough Pancakes

Ingredients

  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 2 tablespoons maple syrup
  • 3 tablespoons neutral oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Directions

  1. Pre-heat a griddle or cast iron pan.
  2. Mix all ingredients in a bowl.
  3. When griddle is hot, pour 1/4 cup pancake and cook until bubbles appear on top of pancakes, turn over. Cook until golden brown.



Granola (Low-fat/Low sugar)

Adapted from Alton Brown’s Granola

Ingredients

  • 3 tablespoons dark brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup neutral oil
  • 1/2 teaspoon kosher salt
  • 3 cups old fashioned rolled oats
  • 1 cup raw sliced almonds

Directions

  1. Preheat oven to 250-F.
  2. Whisk together brown sugar, maple syrup, vegetable oil and salt in a large bowl. Add oats and almonds and mix very, very well – taking the time to evenly distribute the sugar and oil.
  3. Spread onto a baking sheet and cook for 1 hour and 15 minutes, stirring every 25 minutes.



Fava Beans & Chickpeas with Lemon juice and Crushed Garlic (Foul Mudammas)

Foul Mudammas is a traditional Lebanese breakfast or brunch. It is typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
  • 1 can fave beans (see photo below), drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cloves garlic, smashed
  • 1/2 teaspoon salt, more to taste
  • Juice of 1 lemon, more to taste
  • 1 tablespoon olive oil, more for serving
  • Fresh tomatoes and parsley for serving

Directions

  1. Smash the garlic with a few pinches of salt in a mortar and pestle,. Add the lemon juice; allow it to sit while preparing the beans.
  2. Add beans to a medium pot and barely cover with water; cook until boilings, and then simmer for 15 minutes to soften beans.
  3. Drain the beans, reserving the water. Return the beans to the pan. Gently smash some of the beans to make a creamy consistency, Add the garlic and lemon juice and olive oil. Taste for seasonings. Add water until it reaches desired consistency, I like mine, with a lot of liquid (as pictured), while others prefer it more dry.



Lemon Ricotta Pancakes


Recipe by Bobby Flay

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced

Directions

  1. Preheat a nonstick griddle or pan,
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains..


Healthy Breakfast Muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 2 ripe bananas
  • 1 cup pumpkin puree (or sweet potato puree)
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup (or sugar)
  • 1 egg
  • 1/2 cup milk
  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1 zuchinni (or carrot), shredded in a box grater
  • 1 cup garbanzo beans (optional)

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large bowl sift together all dry ingredients.
  3. In a food processor, mix dates, oil, banana, pumpkin, vanilla, syrup, egg and 1/2 cup milk.
  4. Into the bowl with the dry ingredients add the oats, nuts, zuchinni, along with the ingredients blended in the food processor. Stir until just combined.
  5. If the mixture seems dry add up to a 1/4 cup more milk.
  6. Bake for 18 minutes.

Note – these muffins are not very sweet. As with any baked goods that are low in sugar, they taste better refrigerated (in my opinion) and don’t taste as good fresh from the oven. Add about 1/2 cup more sugar to make them taste as sweet as traditional muffins.


Overnight Sourdough Waffles

Overnight Sourdough Waffles - Crisp, light, tender and airy, with a hint of tang.

Overnight Sourdough Waffles – Crisp, light, tender and airy, with a hint of tang. 

Makes 7 waffles

Ingredients

Night before:

  • 2 oz butter (4 tablespoons)
  • 1 cup milk
  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar, packed
  • 6 oz all purpose flour (1.5 cups)

In the morning:

  • 2 eggs
  • 1/4 teaspoon baking soda

Directions

The night before…

  1. Melt the butter.
  2. Stir in the brown sugar and cold milk and salt.
  3. Add the starter and mix well. Cover and let sit at room temperature 8 hours or overnight.

In the morning…

Start heating a waffle iron.

Add the eggs and baking soda and mix well. Pour 1/2 cup batter into each side of the waffle iron. Mine looks like this.

Makes 3 full and 1 half waffles.


Overnight Baked Oatmeal

Adapted from Amish Baked Oatmeal.

Ingredients

2 large eggs

6 tablespoons brown sugar

1.5 teaspoons baking powder

1 teaspoon cinnamon

2 teaspoons vanilla

3 tablespoons butter

1/4 teaspoon salt

1 1/4 cup milk

3 cups old fashioned oats

1/2 cup fresh blueberries

Directions

In a mixing bowl combine eggs, brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well.

Whisk in butter and milk. Stir in the oats and fold in the blueberries.

Pour in to greased 9×9 baking dish.

Refrigerate overnight, covered.

The next morning, bake, uncovered, at 350 for 30-40 minutes, or until set in the middle. Serve hot with cold milk poured over.

*To increase fiber – Use 2.5 cup oats, 1/4 cup oat bran, 2 T flax, 2 T wheat germ.


Healthy Pumpkin Oat Bars (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil! Each bar contains only 92 calories and has 3 grams of fiber and 3 grams of protein.

Adapted from Detoxinista.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 1 flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes) OR USE 1 EGG
  • 2 tablespoons water
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/3 cup cranberries
  • 1/3 cup pumpkin seeds

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
  3. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  4. Use a 1/4 cup to scoop the batter into the lined muffin cups. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 20 to 22 minutes. Let them cool for at least 20 minutes in the pan before serving. 
  5. Muffins can be stored at room temperature for a couple of days, but for best results, store in an airtight container in the fridge for up to one week. These taste best cold.
  6. To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks. They taste best cold.

Bars: 92 calories, 3 grams fiber, 3 grams protein

Muffins: 130 calories, 4 grams fiber, 3 grams of protein.


Creamy Brown Rice Pudding

Creamy, delicious and nutritious.

Ingredients

  • 1 cup uncooked short grain brown rice
  • 1 cup milk
  • 1 cup water
  • 1/4 cup coconut palm sugar or brown sugar
  • 1 cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (optional)
  • 1 egg yolk (optional)
  1. Add rice, water, and milk to a saucepan and bring to a boil. While you are waiting for it to come up to temperature, add in the cinnamon and coconut palm sugar.
  2. Reduce the heat and simmer, covered, until the liquid is absorbed. note: I’m not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.
  3. Raise the heat to medium/low and stir in about 1/4 milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, it will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much. 
  4. Remove from heat. Add vanilla and butter, if using.

Serve hot or cold – for dessert or breakfast!