Directions

In order to make this a fast and easy breakfast, I cook the oatmeal the night before (while I’m cooking dinner) or make 2-3 servings of it at once and store in the refrigerator for the next few days.
I put my serving of oatmeal in a saucepan and heat up. Once the oatmeal is really hot, I crack the eggs right into the oatmeal (like egg drop soup) and stir them into the oatmeal without breaking the yolk. The whites and the yolk cook in the hot oatmeal. I then sweeten it with a bit of stevia and cinnamon.
I love it! And it takes me less than 10 minutes to make in the morning. You’ve got to try this one. You will either thank me or you’ll make fun of me like my husband.

Ingredients

1 cup coconut milk

1 cup water

1 cup organic quinoa, ( rinse quinoa before cooking)

2 cups fresh blueberries

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts

Directions

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); transfer to four bowls and top with pecans or walnuts.

Ingredients

1 1/2 lbs ground buffalo or turkey
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs cauliflower
8 tablespoons butter (1 stick)
1/2 cup beef broth (use low sodium)
1 teaspoon Worcestershire sauce
Sea salt, pepper, other seasonings of choice

Directions

1. Steam cauliflower so you can mash it or put it in the blender so they resemble mashed potatoes.

2. While the cauliflower is cooking , melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground buffalo or turkey and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Put cauliflower in the blender until they resemble mash potatoes with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute cauliflower on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Watch this carefully, as your cooking time will be less because you are using cauliflower.

1 large egg yolk, at room temperature

¾ cup oil *

1/8 tsp salt

1 tbs lemon juice

½ teaspoon Dijon mustard

Set up your electric beater or blender. Place the egg yolk and salt and add the mustard, lemon juice and blend on pulse. Keep the blender running as you add oil drizzling very slowly. This will take a few minutes. Don’t rush the process. The oil may begin to separate from the egg. When all the oil has been added, add more salt and lemon juice. Refrigerate for up to five days. Stir before serving.

* Notes on oils

Extra Virgin Olive Oil can be used, however, walnut oil makes gives it a more buttery taste.

Hazelnut oil gives this a nutty flavor.

Truffle oil works great and gives it a more earthy flavor but also makes for a more pricey mayo.