Colby-Mushroom-Spinach Fritatta

Posted on by Sam Boyd

I was informed by someone smarter than me that this is a fritatta, so I am going to go with it.

Ingredients:

1.  5 large eggs

2.  1 cup spinach

3.  1 cup mushrooms

4.  1/2 cup (4oz) grated Colby cheese

5.  2 tablespoons of skim milk

6.  2 tablespoons each of salt and pepper

Recipe:

1.  In a small saucepan on medium heat, combine the spinach and mushrooms and stir often.  They will begin to give off some liquide, which is a good thing.  Cook them for about 10 minutes in this way.

2.  Whisk together the eggs, milk, salt and pepper, and Colby cheese in a bowl.   Whisk pretty severely because you want some air in it.

3.  In a sprayed/coconut oil greased glass oven pie pan spread the mush and spinach out evenly.  Then pour the egg-cheese mix over the spinach evenly.

4.  Place into an oven that is somewhere near 325 or 350.  Cook it for about 15 minutes or so.  You will know it is done because it will look like cooked eggs.

5.  Take out, burn hand, put back, curse, take out again and put on counter.

6.  Cut into quarters, it will fridge well for a day.  We took it to work with us and it was fine.

Clean Cinnamon Apple Soup wit Turnips

Posted on by Sam Boyd

A lot of times we neglect breakfast in this world.  On this site we tend to post recipes that in my opinion work in many different meal times, like pretty much anything with sweet potatoes, so it was nice to actually prepare something totally clean intended solely for breakfast.

Ingredients

1.  3 medium apples of any sort (we used pink lady’s for this one), peeled and cubed

2.  1 tablespoon ground cinnamon

3.  1/2 teaspoon ground allspice

4.  1/2 cup water

5.  1 small turnip peeled and cubed

6.  1 teaspoon dried mint

Recipe

1.  Put the water, cubed apple and spices into a small pot and simmer on medium for about 20 minutes

2.  Take a hand mixer to it or put into a food processor and blend until smooth

3.  It wil be a brownish color.

4.  Add 1/2 of the turnips on top.

This recipe is good either hot or cold, and the turnips have such a mild flavor that they the whole soup should taste like cinnamon apples.  It should keep about a week in the fridge.

Blueberry Flax Breakfast Bar

Posted on by Emily Dodd

blueberry flax breakfast bar

This is a good one for on the go people, people who just woke up, or, you know, hungry people.  Very satisfying and full of protein but also just tasty!  And easy.  Also, the fruit, nuts, and coconut are negotiable.  If you don’t like the fruits I chose or hate coconut, use other fruit.  I’ve tried this with dates and apples and walnuts (with a tsp of cinnamon) and it is just as awesome.  You can also skip the almond meal and double the flax for extra protein.  You should note that extra flax will alter the taste somewhat and this might be less appealing to those unaccustomed to the taste of flax.  Hope you enjoy!  Em

1 Cup dried blueberries
1 Cup coconut
1 Cup almonds
1/2 cup almond meal
1/2 cup flax meal
2tbs almond butter
2 tbs coconut oil
Egg
Banana

Blend everything together in a food processor.  Spray the baking pan with coconut oil spray (or whatever spray you choose.  Bake 20 minutes on 400 degrees.