Seared Apricot, Carrot, and Sweet Potato Breakfast Plate

It’s my last day in New York City and thank goodness because I’m exhausted. The last 3 weeks have been powerful, physically explorative, and immensely educational at Stråla’s 300 hour Advanced Leadership Training. Doing the same grind every day has made it seem like the weeks simply melted together. I’m ready to leave the intense pulse of the city for clean air and time surrounded by nature, too.

Simplifying my cooking to deal with the demanding hours of training meant meal prep. In other words, lots of roasted vegetables to make meals of. As the week ended the breakfast pickings included roasted carrots, roasted sweet potato, and a fresh apricot. The color coordination was unintentional, I swear. Saved the green scheme for packing lunch. Continue reading “Seared Apricot, Carrot, and Sweet Potato Breakfast Plate”

Doctored Up Zucchini Pancakes

Life has been a bit of a whirlwind for this gal recently. Time on the dreamy West Coast has ended as I finished up my holistic health and nutrition internship in San Diego. In case you’re curious, it was one of the greatest experiences of my life yet. 

It was pretty neat to leave the internship feeling like I found my next calling. What a concept to have a “job” where I never wanted to clock off and was tirelessly exhilarated connecting to people. It was also eye-opening to live somewhere for a while that didn’t foster the intensely fast way of life I’m used to. There’s a lot to learn from slowing down.

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Cauliflower Breakfast Porridge

Say hello to the updated version of cauliflower breakfast porridge. This recipe update for one of my breakfast staples comes from my newer knowledge about the science of cooking with ground flax seeds.

In my first shot at this recipe, I used the ground flax seeds as the binding agent that made the porridge nice and thick as a true porridge should be. This isn’t a call for panic about cooking with ground flax seeds. Research from WAPF (what I’ve been focused on studying this summer in California) suggests that polyunsaturated fats should not be oxidized, which happens when heated. Fragile omega-3 fatty acids (alpha linoleic acid, specifically) in flax seeds should preferably be consumed unadulterated by heat and light.

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Cinnamon Roasted Breakfast Carrots

I’m all about vegetables for breakfast if you didn’t already know. From cauliflower porridge to zucchini scones, I try my best incorporate vegetables into all meals of the day. It’s also not hot enough yet for me to crave a smoothie in the morning here, roasted vegetables and pasture-rasied eggs have been my jam recently.

At the Leucadia Farmer’s Market on Sunday I scored some beautiful (but tiny) organic purple carrots.


Continue reading “Cinnamon Roasted Breakfast Carrots”