Artichoke Spinach Breakfast Sandwich

Serves 2

Ingredients:

• 1 can of artichoke hearts, chopped (We like Trader Joe's brand)
• 2 eggs, boiled
• 2 pieces of bread, toasted
• baby spinach, 2 -4 handfuls
• extra virgin olive oil
• salt and pepper to taste

Method:

1. Add cold water, enough to cover eggs, to small pot and bring to a boil.  Once boiled, cook for 6 minutes and 25 seconds.  Then remove from heat and put eggs into a ice bath to stop the cooking. Peel and set aside.
2. In a large pan with olive oil, heat at medium high.  Then add spinach, sauté for 1-2 minutes.  Then add artichoke hearts and cook for 1-2 minutes. Add salt and pepper to taste.
3. Toast the bread and then top it with artichoke and spinach, and the egg.  Enjoy! 

"Super Greens" Smoothie

adapted from green kitchen stories

My wife discovered an amazing blog called Green Kitchen Stories.  They cook healthy, simple, vegetarian foods with natural and wholesome ingredients.  Healthy foods doesn't mean tasteless foods and they showcase that very well.   I'm a big fan already.  

    

Ingredients:

• 1/2 avocado
• handful of spinach
• 2 - 3 inch pieces of pineapple
• banana or apple
• chia seeds 
• 1 inch piece of ginger
• 1 cup almond milk or water
• granola (optional)

Method:

1. Add all ingredients into blender and mix until smooth.  
2. Pour into 2 - 3 glasses and serve chilled. 
3. optional: add granola on top to serve as a breakfast treat   

Cavolo nero breakfast skillet

adapted from The Yellow House
Serves 2-3 

garlic & red pepper flakes

Served with Blueberry Lemon Yogurt Pancakes! 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed with the flat of the knife, peeled, and roughly chopped
• red pepper flakes, a pinch
• 3 cups cavolo nero (tuscan kale, dino kale, lacinato kale), washed and roughly torn into 1-inch pieces
• 1 cup vegetable broth 
• 2 -3 eggs
• sea salt
• ground black pepper
• fresh oregano (optional)

Method:

1. In an oven-safe skillet (cast iron skillet), heat oil over medium.  Add the garlic.  Sauté for a minute without browning.
2. Add red pepper flakes and kale in handfuls, allow to wilt down before adding more.  Allow to sauté for 2 to 4 minutes.
3. Add broth and simmer for 5 to 10 minutes.  Add salt and pepper to taste.  
4. Turn on broiler to high, using the back of a wooden spoon, make small wells in the kale mixture.  Carefully crack eggs into each of the wells.  Let the eggs cook for 1-2 minutes, undisturbed, on the stove top until the whites begin to become opaque and set up.  Then transfer skillet to oven.
5. Broil until whites are completely cooked but the yolks are still soft - 2 to 5 minutes.  Scatter fresh oregano leaves across top of kale and eggs and serve with crusty bread.

Note:

• "Cavolo Nero" AKA black cabbage, Tuscan kale, lacinato and dinosaur kale.
• the fresh oregano is optional and instead of the crusty bread, we enjoyed this dish along with the blueberry lemon yogurt pancakes! =)

Blueberry Lemon Yogurt Pancakes (Gluten-Free)

adapted from cookie and kate
Yields 10 pancakes

Use a spoon to fold in batter.

my wife, my sous chef =)

Delicious with a drizzle of real maple syrup! =)

Ingredients: 

• Scant 1 1/4 cup plain yogurt
• 2 tablespoons butter, melted (vegan butter)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice 
• 1 teaspoon real maple syrup ( or honey)
• 2 eggs
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup blueberries (6 ounces)

Method:

1. In a small bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup.  Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients.  With a big spoon, stir just until the dry ingredients are thoroughly moistened.  Do not over mix or you'll run the risk of getting tough pancakes.  Fold in the blueberries.
4. Let the batter sit for 10 minutes.  (you may thin out the batter with a touch of milk or water)
5. Heat a heavy cast iron skillet (or nonstick pan) over medium-low heat.  Lightly oil the surface with butter or cooking spray.
6. Pour 1/4 cup of batter onto the pan once pan is hot enough.  Cook for 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
7. Flip the pancake and cook for another 90 seconds until golden brown on both sides.  (adjust heat accordingly).
8. Serve the pancakes immediately or keep warm in a 200 degree F oven.

Notes:

• These pancakes are gluten-free, if you buy oat flour or old-fashioned oats (not contaminated by wheat).
• Use plain, low fat yogurt or greek yogurt.
• You can make oat flour out of old-fashioned oats.  Pour one cup of oats into food processor and process until it is ground well.