Start your day off by doing right: choose Fair Trade sugar, chocolate, bananas and pecans for this recipe.
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1 stick unsalted butter, room temp
2 large bananas, mashed
2 eggs, room temp
1/2 cup milk
1 dark chocolate bar, finely chopped
3/4 cup pecans, chopped
Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with canola oil. In a large bowl sift together the flour, baking powder and cinnamon.
In a separate bowl, beat together the butter and sugar.
Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Feel free to get creative with this recipe; use fresh, seasonal and local combinations of fruit whenever possible.
2 cups Cultural Revolution Yogurt
3 tbsp amaretto or original agave nectar (aisle 3)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pound slivered almonds
3 oranges, peeled & segmented
3 bananas, peeled & thinly sliced
3 red pears, peeled & sliced
2 grapefruits, peeled & segmented
From Better Eating For Life, Step One: Eat Whole Grains
Makes 1 dozen
Makes three to four waffles
Preheat waffle iron.
Meyer lemons were first developed in China. They are believed to be a cross between a lemon and a mandarin orange. Meyer Lemons have a sweeter, more complex flavor than ordinary lemons. Replace regular lemons with Meyer lemons in any dish—sweet or savory—wherever you’d like the lemon flavor to shine.
1 cup Whole Grain Milling Harvest Grains Pancake Mix
1 tablespoon vegetable oil
1 cup nonfat buttermilk
3/4 cup blueberries
1 Meyer lemon, zested and juiced
1 cup heavy whipping cream
Sugar to taste
From Better Eating For Life, Step Five: Fabulous Fruit.
Walnut Vinaigrette Dressing:
To make the salad: Divide the lettuce among six small plates. Top each lettuce plate with kiwi slices, then a layer of Mandarin oranges. Top with diced avocado.
This porridge, also called mush or polenta, is a nutritious way to start the day.
Mix one cup of cornmeal with one cup of water. Bring two cups of water to a boil in a medium sauce pan. Stir in the wet cornmeal and continue to stir until the polenta starts to thicken. Reduce the heat until it is just blowing bubbles like a mud pot. Add 3-4 tablespoons of butter and salt to taste. When the corn starts to open up and get a little soft, start frying some good (Beelers) bacon. By the time the bacon is done the polenta should be too.
This foolproof, family pleasing breakfast treat is easy to make and quick to clean up after – so you can spend more time with friends and family!
1 cup milk
1 cup flour
4 eggs, room temp
roughly 2 tablespoons butter
Preheat oven to 400 degrees F. Put a couple dabs of butter into an iron skillet and place in the warm oven to melt. Meanwhile, combine milk, eggs and flour in a blender or whisk by hand. Next, pour the egg mixture into the hot skillet with the melted butter.
Bake for 20 – 25 minutes or until puffed and golden brown.
This is something even the littlest kids can help prepare, since somebody has to tear up the bread.
Beat eggs, milk butter, mustard, paprika and salt in a large bowl with a wire whisk until well blended. Add bread and cheese; mix well. Pour into lightly greased 12 × 8 baking dish; cover and refrigerate for several hours or overnight.
Serve in parfait glasses for a festive touch.
Peel and dice the mango or papaya and put in a medium bowl. Trim the strawberries’ stems and cut them in halves or quarters. Add to the bowl of fruit. Peel and slice the kiwis and bananas and add to bowl. Cut the tops and bottoms off the oranges—just deep enough to expose the fruit.