Ingredients

1/4 cup dry quick-cooking steel cut oats

3/4 cup water

Pinch himalayan salt and pepper

1 tsp coconut oil, divided

1/4 cup diced red pepper

2 tablespoons finely chopped onions

1 large egg

Optional Toppings

chopped walnuts

sliced green onions

za’atar (or any other spice blend)

Instructions 

Stove Top Method: Bring water to boil. 

Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. 

Turn off heat and add a small pinch of himalayan salt and pepper.

Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. 

Add vegetables and cook for 2 to 3 minutes, until they soften. 

Spoon vegetables over cooked oats. 

Reduce heat to medium.

Add remaining 1/2 teaspoon of oil and fry egg. 

Cook until the whites are no longer translucent and serve over oatmeal.

Top with chopped walnuts, onions, and za’atar, if you like.

Ingredients

3/4 cups quinoa

2 cups almond milk or whole milk

1/2 cup water

3 TBSP chia seeds

1 TBSP coconut butter (optional)

2 TBSP sweetener of choice (raw honey, maple syrup)

Pinch sea salt

1 ’empty’ vanilla pod 

Pinch ground cinnamon

3 green cardamom pods

A handful of currants or raisins

1/3 fresh peach, roughly sliced/chopped

1/3 fresh nectarine, roughly sliced/chopped

Toppings: 

The rest of the fresh peach and fresh nectarine, plus fresh figs, coconut flakes, almonds, fresh thyme

Instructions

Add all the ingredients for the porridge to a pot and place on medium to low heat.

Bring to a boil and turn down the heat to the minimum.

Simmer until cooked, covered, stirring every now and then and making sure it doesn’t stick to the bottom (a small cast iron casserole is good for this).

Once ready, add the toppings and serve warm.

Ingredients

2 eggs (fried sunny side up)

2 slices of multi-grain or whole grain bread (toasted)

1 small avocado

1 teaspoon lime juice

sea salt + black pepper (to taste)

parsley (optional for topping)

Instructions

Prepare toast and fried eggs to personal preference.

Peel and mash avocado with the lime juice, salt and pepper.

Spread avocado evenly on each slice of toast then top each with a fried egg and any additional seasonings you prefer. 

Serve immediately.

Ingredients

2 cups blueberries

1 cup blackberries

1 cup raspberries

1/2 cup strawberries

1/2 cup large fresh figs

1-ounce dark chocolate shaved

1/4 cup dried mulberries, optional

Dash of cinnamon

1 cup homemade almond, cashew, or oat milk

Instructions

Preheat oven to 350 degrees F.

On a large baking sheet lined with parchment paper, pour all fruit on top with a dash of cinnamon and pinch of sea salt, stir to evenly spread.

Bake for 20 minutes or until warm and sugars start to release from the fruit. 

Take out of the oven and sprinkle optional garnishes and dark chocolate shavings on top. 

The heat from the fruit will start to melt and warm them both.

Serve in a small bowl, pour milk on top as needed/desired.