All posts in “Breakfast”

Smoked Salmon, Potato and Leek Frittata

Smoked Salmon, Leek and Potato Frittata

The spring garden is poised to offer up some lovely vegetables flavor combos, and just as we begin to imagine that it is happening, farmer’s markets are coming alive with the bounty! The potato – leek duo, celebrated here in this lovely Spring frittata recipe, is annually elevated by the traditions of the St. Patrick’s Day holiday celebrations. Potato Leek Soup readily comes to mind when planning an Irish fete and part of the reason for this association is that in Ireland, potatoes and leeks are vegetables that can be pulled from the cellars of the fall harvests. Depending on where you live, however, you will soon find theses beauties of the spring harvest at your markets.


Freshly dug spring leeks Continue Reading…

protein packed quinoa walnut egg cups

Protein Packed Quinoa Walnut Egg Cups

These protein packed quinoa egg cups are the perfect go-to breakfast on the go. They provide enough protein and nutrition to satisfy you for a busy morning, especially if you want to avoid that need for a mid-morning snack. Enjoy!


Protein Packed Quinoa Walnut Egg Cups
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 9 muffins
  • 1 c. Cooked Quinoa
  • ¼ c. Walnuts, chopped
  • 3 Tbsp. Hemp Seeds
  • ½ c. Carrot, grated
  • 1 c. Baby Spinach, roughly chopped
  • 4 eggs
  • 1 c. Almond Milk
  • 1½ oz. Goat Cheese, crumbled
  • ½ tsp Sea Salt
  • dash white pepper
  • dash grated nutmeg
  1. Preheat your oven to 350°.
  2. Mix eggs, almond milk, sea salt, white pepper and nutmeg and whisk together.
  3. Add quinoa, walnuts, hemp seeds, grated carrot, chopped spinach and goat cheese.
  4. Stir to combine all ingredients,
  5. Spray muffin liners with non-stick coconut oil spray (substitute any non-stick spray). Fill muffin tin cup liners with ⅓ c. egg cup mix.
  6. Bake at 350° for 25 minutes.

Thick Rolled Oats with Dried Fruit

Ground Hog’s Day Breakfast

Are mornings for you as they are for me? We begin our days with familiar habits and routines – coffee the same way every morning – probably in the same cup. Check your email. Scan through facebook. Thoughts of gratitude. Checklists and mental notes. I don’t drive kids to school anymore, but other than that, it could seem a bit like the weatherman in the movie Ground Hogs Day (only the good parts)…


I love, love, love the sweetness of the thick, whole rolled oats.


I crave the walnuts and the fruit and the nuttiness of the ground flax seed.


I love the creaminess of the added almond milk.


I look forward to the fresh strawberries and blueberries coming in at the farmer’s market in the spring, but for now I can’t think of anything better than the intense sweetness of dried fruit.


Great news today – it’s going to be an early spring!

Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread


Breakfast on Sunday – or any day, really! I’ve been focused on breakfast as I’ve had company recently.  Overnight company!! So fun!

This Whole Wheat Zucchini Bread is a celebration of the idea that YES YOU CAN enjoy wonderful treats while maintaining a healthy diet and good nutrition.

My Favorite Whole Wheat Zucchini Bread has been with me a loooong time!  I can’t remember how long or where I got the original recipe.  and then, of course, I tweaked it to suit myself along the way. You can simplify the ingredients list if you want or if you do not have something called for on hand.  Make it to suit yourself. It is so moist and surprisingly light for being made with whole wheat flour. It is divine with your morning coffee or tea. No guilt.


Ginger. Lemon. Cardamom. Walnuts. Poppy Seeds. Cinnamon. Curry Powder.  All good for you and deliciously aromatic.




It has a long list of beautiful ingredients. It’s worth it.  I promise. At least once before the summer gardens are gone.


The recipe makes two loaves, so enjoy one and share one… or stash one in the freezer for the next time you have guests overnight.  It will make you like a rockstar to your guests.


Soon this zucchini bread will be a memory of the goodness of summer.

My Favorite Whole Wheat Zucchini Bread
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoon vanilla
  • 3 cup whole wheat pastry flour
  • 1½ teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 3 cup grated zucchini
  • 1 cup chopped walnuts
  • ½ cup candied ginger
  • zest of 2 lemons
  • ⅓ cup poppy seeds
  1. Cream butter and sugars in bowl of mixer.
  2. Add eggs, one at a time and mix until blended.
  3. Mix in the vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt and spices.
  5. Add the dry ingredients to the bowl of the mixer and mix together just until combined.
  6. Stir in the grated zucchini, walnuts, citrus peel, ginger and poppy seeds.
  7. Add the bread batter to two buttered and floured one pound loaf pans, and bake at 350 for 45-50 minutes.

My Morning Granola



My morning granola… I’m not sure where I’d be without it.

Simple, yet somehow extravagant. Packed with nutrient dense seeds, nuts and whole grains, it boasts flavor and texture and nourishment that you could never, ever get from a box.  Rich in plant-based protein and healthy fats, and naturally sweet from dried fruit and raw honey, it is satisfying well into the day. It’s my go-to on many weekdays, and special enough to offer up to friends and family if they happen to be visiting at breakfast time…

My favorite weekday breakfast is 1/2 c. granola, 1/2 c. fresh fruit, about 1 c. almond milk and coffee (of course).

It really is so simple to make.  Combine, stir, bake, add fruit, and jar.

I hope you’ll make a batch the next time you’re in the kitchen.  Put a pretty jar out on the counter, stash some in the freezer to keep it perfectly fresh for later, and share a small jar or bag with a friend (for life!).



My Morning Granola
  • 5 cup Old Fashioned Rolled Oats
  • 1 cup Raw Sliced Almonds
  • 1 cup Chopped Raw Walnuts
  • 1 cup Sesame Seeds, Raw
  • 1 cup Sunflower Seeds, Raw
  • ⅔ cup Raw Honey
  • ⅔ cup Walnut Oil, Cold Pressed
  • 1 cup Golden Raisins
  • 1 cup Flaked Unsweetened Coconut
  1. Preheat the oven to 300ºF.
  2. Combine all dry ingredients (exclude raisins and cocunut) in a large bowl and stir to mix.
  3. Combine honey and walnut oil and drizzle over dry ingredients while stirring to toss and combine.
  4. Spread mixture on a baking sheet lined with parchment paper.
  5. Bake for 1 hour, stirring and turning the pan every 15 minutes.
  6. Cool on the pan on a rack. Add coconut and raisins and stir to combine.
  7. Store in a sealed jar or bag. Best to store a small amount in cupboard and the rest in the freezer to protect the oils in the seeds, nuts and grains from going rancid.



Apple Kale Frittata

Apple, Potato and Kale Frittata

It started with this lovely Pippin.  The idea for breakfast on Sunday had been revolving around in my head ever since I visited the beautiful Prevedelli Farms in Watsonville, CA.  The selection of apples that day was fabulous, but I zeroed in on the tart, white fleshed heirloom Pippin and planned my frittata on the way home.

Pippin Heirloom Apple

Continue Reading…

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