Breakfast Hash

Serves 2- 4 | 30 minute prep/cook

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INGREDIENTS

  • Coconut oil as needed for cooking
  • 1 large potato, diced
  • 1 medium carrot, diced
  • 1/2 cup onion, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon garlic salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 cup green bell pepper, diced
  • 1 cup tomato, diced
  • 1/2 cup spinach
  • 1/8 cup flax seeds

Add coconut oil to a large, non-stick skillet on medium-low heat.  Add potatoes, carrots, onions, mushrooms, garlic salt, and pepper.  Cook for 10 to 15 minutes, or until the potatoes start to soften.

When the potatoes start to brown, add the bell pepper and cook for another 5 to 10 minutes.

Turn off the heat.  Add tomatoes, spinach, and flax seeds.  Stir to combine and serve.

Original MealGoodFeelGood recipe

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Saturday Morning Pancakes

Serves 2- 4 | 30 minute prep/cook

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INGREDIENTS

  • 1 cup unbleached all-purpose flour
  • 1- 2 tablespoons evaporated cane sugar (depending on your sweet tooth)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons wheat germ (optional)
  • 1 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola (or similar) oil
  • coconut oil for cooking

In a medium bowl combine the dry ingredients.  In a separate small bowl combine the wet ingredients.  Slowly whisk the wet ingredients into the dry ingredients until smooth, adding more milk to get to desired consistency.

Heat coconut oil over medium heat.  Cook until the batter starts to bubble in the middle and flip.  Cook until each side is golden brown.

Optional toppings include:

  • Earth Balance butter
  • fruit of your choice
  • granola– we used our neighbor’s homemade orange and coconut granola.  You can order yours by visiting Lagrano Granola.
  • grade A organic maple syrup

Original MealGoodFeelGood recipe