Breakfast Quesadilla
Serves: 2
  • Olive oil spray (propellant free)
  • 1/2 cup red onion strips
  • 1/2 cup red bell pepper strips
  • 2 (8″) whole spelt tortilla (Rudi’s Organic Bakery Whole Spelt Tortillas), or Gluten free Tortilla
  • 1 ounce (about 1/3 cup) finely shredded all-natural, Cheddar cheese
  • 4 large eggs
  • 4 tablespoons fresh fire-roasted salsa
  1. Lightly mist a small nonstick skillet with spray and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
  2. Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
  3. When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to “scramble” them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
  4. Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
  5. Per serving: 293 calories, 29 g protein, 35 g carbohydrates (5 g sugar), 6 g fat, 3 g saturated fat, 10 mg cholesterol, 3 g fiber, 642 mg sodium


Wholesome Whole-grain Pancakes
Recipe Type: Breakfast
Author: Christine Andrew
  • Mix dry ingredients in a large bowl:
  • 1 cup buckwheat flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Almond meal
  • 2 teaspoons double acting baking powder
  • 1 teaspoon baking soda
  • 1 packet of Stevia
  • 1 teaspoon salt
  • Add to the mixture from a separate bowl
  • 2 beaten eggs
  • 1/4 cup melted butter
  • 2 cups buttermilk, or whole milk with a teaspoon of vinegar
  • 1 teaspoon vanilla extract
  1. Cook on a greased hot griddle until bubbly.
  2. Flip pancakes once and heat until lightly browned on the bottom.
  3. Serve with whipped cream or plain yogurt and fresh or frozen fruit.
Super Oatmeal
Recipe Type: Breakfast
Author: Living Fuel
  • Prepare 1 serving (1/2 cup) of oats with water as directed. Let sit about 2 minutes for the oatmeal to absorb water. Add 1 scoop of LivingFuel SuperBerry Ultimate, or other protein shake, and stir. Stir in 1/2 cup coconut milk, or almond milk or hemp milk.
  • Add any of the following: banana, blueberries, cranberries, strawberries, raspberries, almond butter, cinnamon, dark chocolate chips, raw honey, flaxseed meal, sea salt, Stevia.



Pumpkin Flax Muffins
Recipe Type: Breakfast
Christine Andrew loves these healthy Pumpkin Muffins
  • 2 1/4 cup flour
  • 1/2 cup flax meal
  • 3/4 cup turbinado sugar
  • 1 tablespoon aluminum free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup pureed pumpkin
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  1. Preheat oven to 375 degrees.
  2. Spoon flour in measuring cup, level with a knife.
  3. Combine flour and next 8 ingredients in a medium bowl.
  4. Make a well in the center of mixture.
  5. Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
  6. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
  7. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
  8. Remove muffins from pans and cool on a wire rack.


Poached Eggs Over Sauteed Greens
Recipe Type: Breakfast
Author: Christine Andrew
  • 4 free range chicken eggs
  • 1 teaspoon light vinegar (rice, apple cider, or white wine)
  • About 4 cups water
  • 1 cup thinly sliced leeks, white part only
  • 6 medium cloves garlic, sliced
  • 4 cups chopped kale
  • 3 +1 tablespoons chicken broth
  • 2 tablespoons fresh lemon juice
  • salt and black pepper to taste
  1. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
  2. Make sure there is enough water to cover eggs.
  3. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
  4. Saute sliced leeks in broth over medium heat for about 3 minutes.
  5. Add garlic slices and continue to saute stirring constantly for another minute.
  6. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
  7. When done season with salt and pepper.
  8. Poach eggs until desired doneness. (This will take about 5 minutes, or just until the white is set and the yolk has filmed over). Do not add any salt to the poaching water for the eggs. Salt has a tendency to dissolve the egg whites.
  9. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.


Poached Egg
Recipe Type: Breakfast
Author: Christine Andrew
  • 1 egg
  • 1 slice sprouted grain bread, or gluten-free bread
  • Fresh herbs-dill, thyme, basil
  1. Boil an inch or more of water in a small frying pan. Crack an egg into the boiling water, cover, and turn to simmer for a minute or longer depending on how you like your egg. Spoon out egg onto toasted, buttered, whole grain bread or gluten-free bread. Garnish with herbs. Add greens such as spinach with the meal.


Oat Bran Muffins
Recipe Type: Breakfast
Author: Christine Andrew
Christine Andrew loves this recipe from Cory Smith! Enjoy warm with a pat of butter.
  • 1 1/2 cup flour
  • 1 cup oat bran
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon or more honey or pure maple syrup, or both
  • 3 mashed bananas
  • 3/4 cup applesauce
  1. Mix all ingredients together well. Spoon into oiled mini muffin tins. Bake for 10 minutes at 400 degrees. Remove from oven, cool slightly, then remove from pan to rack to cool. Enjoy with a pat of butter


Mushroom Spinach Egg Bake
Recipe Type: Breakfast
Author: Christine Andrew
A nutritious breakfast that is great for brunch served with a salad.
  • 1 bunch fresh organic spinach, chopped
  • 3 cups mushrooms, chopped
  • 4 oz. raw cheese, grated
  • 10-12 organic eggs
  • 1/2 cup organic cream
  • salt and pepper
  • 1 heaping teaspoon prepared mustard
  • 1/2 stick butter (2 oz.) melted
  1. Preheat oven to 350 degrees
  2. Place spinach evenly in greased, 9×13 glass baking dish.
  3. Spread mushrooms evenly over spinach.
  4. In a medium sized bowl, break the eggs.
  5. Add melted butter, cream and mustard.
  6. Add black pepper and salt.
  7. Whiz using blender or hand whisk.
  8. Pour egg mixture evenly over spinach and mushrooms.
  9. Sprinkle grated cheese evenly over top.
  10. Cover the dish with foil.
  11. Bake for 35-40 minutes.


Egg Casserole
Recipe Type: Breakfast
Author: Pam Johnson
  • 1/2 pound turkey sausage
  • 1 teaspoon vegetable oil
  • 3 medium gold or red potatoes, peeled, quartered and thinly sliced
  • 5 large eggs
  • 7 large egg whites
  • 1 pint cottage cheese
  • 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
  • 2 ounces (1 cup) Parmesan cheese, grated
  • 2 4-ounce cans green chilies, drained and chopped
  • 1/3 cup Gluten free baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Place oven rack in top third of oven and preheat to 350 degrees. Lightly oil a 9×13 inch baking dish. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon. Transfer to a paper towel to drain, blotting the top with a second paper towel.
  2. Wipe the skillet clean and add oil, heat over medium-high heat. Add the potatoes and saute until tender and browned, 10-12 minutes. Reduce heat if potatoes are becoming too dark. Let cool slightly.
  3. In a large bowl, whisk together eggs and whites. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.


Breakfast Salad
Recipe Type: Breakfast
Author: Christine Andrew
  • 1 banana, or tomato, sliced
  • 1 cup cottage cheese
  • 1/2 chopped almonds, or walnuts
  • 1/4 cup sunflower seeds
  • 1 tablespoon flaxseed meal
  • Dash of paprika
  1. Prepare banana or tomato.
  2. Place in a small bowl.
  3. Add the next five ingredients.
  4. Serve chilled.


Breakfast Casserole
Recipe Type: Breakfast
Serves: 8
  • 8 oz. turkey sausage
  • 8 oz portabella mushrooms sliced
  • 4 slices whole wheat bread
  • Butter
  • Seasoning salt, ground pepper
  • 1 1/2 cups milk
  • 8 oz Ricotta cheese
  • 1/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 12 large eggs, beaten
  • 8 oz Monterey Jack and Cheddar cheese, shredded
  • 1 cup raw broccoli florets
  • 1 cup chopped scallions, green and white part
  1. Brown sausage 5 minutes in a skillet over medium heat.
  2. Add mushrooms and saute about 4 minutes; season with black pepper.
  3. Remove from heat.
  4. Spray a 9×13 inch baking pan with nonstick cooking spray.
  5. Toast the bread; spread with butter and sprinkle with seasoning salt.
  6. Cut into strips and line bottom of pan.
  7. In a large mixing bowl, combine milk and Ricotta cheese.
  8. Whisk in flour, baking powder and salt.
  9. Add eggs one at a time and whisk until mixed well.
  10. Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
  11. Pour into prepared pan, cover and refrigerate overnight.
  12. Preheat oven to 350.
  13. Bake uncovered for about 60 minutes until set and center only slightly jiggles.
  14. Cool 5-10 minutes before serving.


Mushroom Spinach Egg Bake
Recipe Type: Breakfast
Author: Christine Andrew
  • 1 bunch fresh organic spinach, chopped
  • 3 cups mushrooms, chopped
  • 4 oz. raw cheese, grated
  • 10-12 organic eggs
  • 1/2 cup organic cream
  • salt and pepper
  • 1 heaping teaspoon prepared mustard
  • 1/2 stick butter (2 oz.) melted
  1. Preheat oven to 350 degrees
  2. Place spinach evenly in greased, 9×13 glass baking dish. Spread mushrooms evenly over spinach.
  3. In a medium sized bowl, break the eggs. Add melted butter, cream and mustard. Add black pepper and salt. Whiz using blender or hand whisk.
  4. Pour egg mixture evenly over spinach and mushrooms. Sprinkle grated cheese evenly over top. Cover the dish with foil. Bake for 35-40 minutes. Serve with salad.


Baked Eggs with Cilantro and sour cream
  • 2 tsp butter, softened
  • 4 large brown eggs
  • Sea salt, to taste
  • 1 ½ tsp fresh Cilantro, chopped
  • 2 T sour cream, stirred till thin and creamy
  1. Directions: Position oven rack in the center of oven then preheat oven the 425 degrees. Butter 2 oven safe 6 inch gratin dishes with 1 tsp. butter each. Crack 2 eggs into each gratin dish, season with salt and cilantro, then drizzle 1 T. sour cream over top. Bake until eggs are bubbly and browned on the edges but not quite set in the middle, about 5 minutes (for firmer eggs bake an additional minute). Change oven setting to broil and broil eggs (still on center rack) until center is just set, about 2 minutes. Remove from oven immediately-eggs will continue to set. (Recipe submitted by Judy C.)


Crustless Quiche (Frittata)
  • 12 eggs
  • 4 oz. cream cheese
  • 2 T. butter (optional for flavor)
  • 1 small red or orange bell pepper, chopped
  • 4 oz. green chili, chopped (optional)
  • 1 lb. ground turkey, browned
  • ½ tsp. cilantro
  • Sea salt to taste
  1. Directions: Beat eggs in a small bowl; add cream cheese and butter and mix until well blended; set aside. Place chopped vegetables and ground turkey in a deep casserole dish or two pie dishes; pour egg mixture on top. Bake at 350 degrees for approximately 40 minutes. (Recipe submitted by Michelle T.)


Breakfast Casserole
  • 2 cups baked, mashed sweet potatoes
  • 1 lb. ground turkey
  • ½ onion, chopped
  • ½ red bell pepper, chopped
  • 1 small carrot, chopped
  • 1 tsp. basil
  • ½ tsp. each of chili powder, sage and sea salt
  • ¼ tsp. cayenne
  • 6 eggs, beaten
  1. Directions: Preheat oven to 350 degrees. Brown ground turkey; add veggies and spices and cook until veggies are tender. Assemble casserole by covering bottom of pan with sweet potatoes to make a “crust” Pour turkey and vegetable mixture on top of “crust”. Beat eggs and pour over meat and veggie layer. Bake for 40 minutes or until egg is cooked (Recipe submitted by Christy W. and Michelle T.)


Breakfast Omelette
  • 2 T. butter
  • 4 eggs
  • ¾ tsp. sea salt, divided
  • Omelet filling ideas: leftover meat such as ground turkey, ground beef, steak, etc.; fresh or leftover vegetables: fresh cilantro (finely chopped)
  1. Directions: Lightly beat eggs with ½ tsp. salt. Melt butter in a skillet over medium heat. Coat the skillet with the butter. When the butter is bubbly add eggs and cook for 2 minutes or until eggs before to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges of the pan and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Spoon omelet filling into the center of the omelet; using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until ingredients are warm. Slide the omelet out of the skillet and onto a plate. Makes 2 servings (Recipe submitted by Michelle T.)


Gluten Free Flourless Pancakes
Author: Christine Andrew, CNC
Adapted from SouthBeach Diet
  • 1/2 cup GF oats (Bob’s Red Mill)
  • 1/2 cup cottage cheese
  • 1 teaspoon vanilla
  • 2 whole eggs
  • 2 egg whites
  • Dash of cinnamon
  • 2 Tb Flaxseed meal
  1. Beat eggs together first. Blend all ingredients together. Pour by spoonfuls onto hot griddle. Flip pancake over when slightly browned. Serve with organic butter and fruit.


Homemade Granola
Author: Christine Andrew, CNC
  • 3 cups Red Mill Gluten-free rolled oats
  • ½ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup coconut oil
  • ½ cup chopped nuts (walnuts or almonds or both)
  • ½ cup honey
  • 1 teaspoon vanilla
  • 1/8 cup flax seed meal
  • Pinch of sea salt
  1. Mix all ingredients together well and spread evenly on a cookie sheet. Bake at 325 for about 30 minutes, mixing occasionally to prevent burning. Allow to cool; stir again, and place in an airtight jar or container. Serve with yogurt and fresh fruit.


Paleo vanilla Chai Pancakes
Serves: 12
  •  ½ cup coconut flour
  •  1 teaspoon cinnamon
  •  ½ teaspoon fine sea salt
  •  1 teaspoon baking powder
  •  4 large eggs, at room temperature
  •  1 cup almond milk (or milk of choice)
  •  2 teaspoons pure vanilla extract
  •  2 vanilla chai tea bags
  1. In a small saucepan, bring the milk to warm and add the tea bags. Keep warm or at a low simmer for 5 – 10 minutes. Squeeze out all the extra “juice” from the tea bags into the milk and discard.
  2. Sift the dry ingredients together in a small mixing bowl and set aside. In a separate mixing bowl, beat the wet ingredients together.
  3. Add the coconut flour mixture into the wet ingredients and mix until smooth.
  4. Preheat the pancake griddle to medium heat and spray with non-stick cooking spray or coat with coconut oil.
  5. Ladle the batter onto the griddle and smooth them out with the back of a spatula. Cook on one side for 3 minutes, flip and continue cooking for another two.
  6. Transfer the cakes to a plate and keep warm in the oven while the others cook.
  7. Serve with a dollop of pumpkin butter, sliced almonds and warm maple syrup.


Pumpkin Pancakes
Author: Christine Andrew, CNC
  • 2 organic eggs
  • 1 cup organic milk
  • 1/2 cup pumpkin
  • 1 3/4 cup Pamela’s Gluten Free Baking Mix
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ginger
  • 2-4 tablespoons Grapeseed or Avocado oil
  1. Beat eggs in a bowl on high speed for about 5 minutes or until thick. Stir
  2. in rest of ingredients. Pour onto hot griddle. Flip pancake over when bubbly and dry edges. Serve with butter, yogurt, and apple cider syrup!


Scrambled Eggs and Vegetables
Author: Functional Detox Recipes
  • 3 eggs
  • 1 tablespoon olive oil or Ghee
  • 1 teaspoon fresh basil
  • ¼ cup chopped onion or leek
  • ¼ teaspoon Spike or Nori Flakes
  • Quick squirt of Bragg’s liquid aminos
  • ¼ cup broccoli florets
  • 1 cup chopped spinach
  1. Saute onions and oil until aromatic. Add herbs and vegetables. Add eggs being careful not to overcook them. Keep griddle at moderate temperature. Serve with parsley and fruit.


Overnight Oats in a Jar
  • 1/4 cup gluten free oats
  • 1/2 cup unsweetened almond milk (or coconut milk, or plain organic yogurt)
  • 1/4 medium banana, sliced (freeze the rest for smoothies!)
  • 1/2 tablespoon chia seeds
  • 1/2 cup blueberries
  • 4-5 drops NuNaturals liquid vanilla stevia (or your favorite sweetener)
  • pinch cinnamon
  • For the topping: 1 tablespoon chopped pecans (or any nut)
  1. Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings to your liking.