skip to Main Content

Recipes - Breakfast

Cast-iron fritters
By Betsy Nelson
Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.
fresh lentil salad
By Betsy Nelson
A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.
frittata
By Betsy Nelson
Think of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.
Pizza Margherita Frittata
By Betsy Nelson
Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”
avocado cocoa shake
By Betsy Nelson
Commercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?
Pumpkin pie yogurt in a bowl
By Betsy Nelson
Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.
Scrambled tofu with potatoes and stewed tomatoes
By Betsy Nelson
The perfect brunch dish hits an Indian-inspired note. Not a tofu fan? Scramble up a few eggs instead.
Baked fishermans egg with fish
By Betsy Nelson
It’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.
By Betsy Nelson
Pair with a green salad for an easy dinner. You can adapt the frittata recipe by using other cheeses, or adding minced, sun-dried tomatoes, roasted red peppers and other ingredients.
Back To Top