A good breakfast is so important! In my Dr. Sears Wellness Certification program, they stressed how imperative it is to eat what they call a “brainy breakfast” – that is a breakfast with high quality protein, vegetables and fruits and the right carbohydrates. During the day, I work at a small private school part time. You can definitely tell the difference between the kids that eat a high quality, nutrient dense breakfast and the kids that don’t. When a student comes to the office with a stomach ache or generally feeling poorly, the first question I ask is what they ate for breakfast. The kids eating sugary cereals and pop tarts just don’t feel well and can’t concentrate in school.
In our family, this is one of our go-to breakfasts. These can be made ahead and refrigerated but they are also pretty quick to assemble on the morning of. You can vary it through the seasons. You can also add sausage and bacon for additional protein. Make sure to use pastured eggs from a local farmer – they are nutritionally superior to store bought, hands down.
Spinach & Asparagus Egg Cups
- 3 stalks asparagus
- 1 tsp olive oil
- 1/2 cup chopped spinach
- 2 tbsp chopped thai basil
- 4 tbsp shredded mozzarella
- 12 eggs
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp pepper
Trim ends from asparagus. Toss in olive oil, place on cookie sheet and roast for approximately 8-10 minutes until tender.
Line 12 cup muffin tin with muffin liners.
Divide chopped spinach and basil among the muffin cups.
Top spinach and basil with 1 tsp mozzarella in each cup.
Cut cooked asparagus into 1/2 inch pieces. Divide amongst the 12 muffin cups.
Mix eggs, cream, salt and pepper in a medium bowl. Whisk until fully combined.
Divide egg mixture between muffin cups, filling just to the top of the muffin cup.
Bake in a 350 degree oven for 25 minutes or until firm.
I love rhubarb. Rhubarb season always brings back fond memories of my grandmother. She had a patch that grew in her backyard. When we visited her, we would pick it and make stewed rhubarb. I love stewed rhubarb over vanilla ice cream. I have had a hard time growing rhubarb though – my friend gifted me with some crowns a few years back but I think we planted them upside down…:(.
I planted some big rhubarb plants this year – so far they are thriving. Lets hope they continue to grow well.
I was thinking about making strawberry shortcake for a class I help teach and it dawned on me that you could probably make rhubarb shortcake too! I found a recipe by Wood and Spoon but I changed it up a bit. I usually use white spelt flour in my baking. Its an ancient grain that is lower in gluten than hybrized modern-day wheat. Because its a heritage grain, the gluten in spelt is usually easier to digest for most people. I also use coconut sugar because it is low-glycemic and doesn’t affect the blood sugar like processed white sugar. The smoked salt gives an added flavor dimension – I love using smoked salt in chocolate chip cookies. I hope you enjoy the recipe…:)
Rhubarb Wine Shortcakes
- 3 cups white spelt flour or 2 1/2 cups white flour
- 1/4 cup coconut sugar
- 2 tbsp baking powder
- 1/4 tsp smoked salt regular is ok too
- 1/2 cup butter
- 1 2/3 cups heavy cream
- 1 bunch rhubarb
- 1 1/4 cups coconut sugar
- 3 tbsp white wine
- 1 tsp vanilla extract
- 2 cups heavy cream
- 2 tsp coconut sugar
For the biscuits:
Combine flour, 1/4 cup coconut sugar, baking powder and salt in medium bowl. Cut in butter until mixture resembles fine crumbs. Add in heavy cream and mix well.
Turn dough onto lightly floured surface and knead 8-10 times. Pat into a 1 inch thick rectangle. Use a 2 1/2 inch biscuit cutter and cut into rounds.
Place on parchment lined cookie sheet and bake at 400 degrees for about 25 minutes, or until golden. Let cool.
For the roasted rhubarb:
Trim ends off rhubarb, cut into 1 inch slices. Combine in bowl with 1 1/4 cups of coconut sugar, white wine and vanilla. Spread in 9x13 pan and roast in a 375 degree oven for about 20 minutes until the rhubarb is tender. Let cool slightly.
For the whipping cream:
Pour 2 cups heavy whipping cream into stand mixer. Add 2 tsp coconut sugar and whip until stiff peaks form.
Cut biscuit in half. Spoon warm rhubarb mixture over cut biscuit. Top with other half of biscuit and whipped cream.