Category: Breakfast

Crustless Broccoli Quiche

Advanced & Core Plan

Serves 4

This is a crustless quiche recipe that is great for breakfast, lunch, or dinner.  There is something about the flavors of broccoli with eggs that is just amazing.  With these typically “on hand” ingredients, you can feed unexpected visitors or pull together a meal on the fly.

1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into pieces
4 large organic eggs
1 cup organic milk (full fat, preferably raw)
1/3 cup freshly grated raw, organic cheddar cheese (Beyond Organic Raw Cheddar is terrific)
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup almond flour
Dash of cayenne pepper, optional

Preheat oven to 350°F. Butter a 9″ round baking dish.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, cheese, salt, pepper, cayenne pepper if desired and oregano. Whisk in almond flour. Pour egg mixture evenly over vegetables. Bake until set, about 35 minutes. Cool about 10 minutes before serving.

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Berry Smoothie

This is the basic smoothie recipe that we recommend.

1/2 can coconut milk (Native Forest brand preferred to ensure no BPA cans)

1-2 handfuls organic frozen berries (strawberries, blueberries, raspberries, blackberries, or a mixture of any)

Enough filtered water to cover the berry/coconut mixture.  (add more if needed for it to blend)

1 – 1 1/2 scoop   Maximized Living Perfect Protein

Put all ingredients except protein into a high powered blender (like a Vitamix).  When the mixture is smooth, add the protein powder, mix for a few seconds and serve.

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Grainless Pumpkin Muffins

This muffin recipe is terrific for the holidays.  Bake them for your party guests or wrap them up for a nice holiday gift.  Make sure you include the recipe because people will not believe that it has no sugar or flour!  This is a definite “kid approved” recipe as well which makes them a nice addition to a lunchbox.  The key is the spice mixture – it makes it taste just like pumpkin pie.

Advanced Plan – Makes about 8 large muffins or 16 small muffins


1/2 can pure pumpkin puree (7.5 ounces) – no sugar
2 organic eggs
1/4 teaspoon pure stevia extract (the pure steviosices/concentrated kind) or to taste – you can also use spoonable stevia or liquid stevia but you will need more.
4 tablespoons organic butter, melted
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
3/4 cup almond flour
1/2 cup finely chopped walnuts

CORE PLAN OPTION:  handful or two of raisins or chopped dates

Preheat oven to 325 degrees.

Line a muffin pan with non-bleached paper liners or silicone muffin cups.  In a large mixing bowl, combine all ingredients EXCEPT almond four and walnuts with a hand mixer until well mixed.  Stir in the almond flour and walnuts until incorporated.  Batter will be very thick.  Spoon batter into muffin cups and try to smooth the tops as much as possible.  Bake for 25-30 minutes or until a toothpick comes out clean.

Kimberly Roberto4 Comments

Basil-Walnut Egg Scramble

Eggs are a great breakfast option and have tremendous versatility.  This is a quick, easy recipe that packs a lot of taste.  The basil makes it fresh and unique.  The addition of the walnuts adds a nice crunch and extra good fats and protein.

2-3 organic eggs

handful fresh basil

handful walnuts

sea salt/black pepper to taste

optional:  dash of nutmeg

Heat a non-toxic skillet to medium heat.  Add a pat or two of organic butter  and drop all ingredients into the pan and scramble right in the pan.

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Almond Pancakes

I came across a recipe for pancakes using almond meal in a magazine recently so I decided to try a sugar-free, advanced plan version.  I ate them  with the strawberry sauce from the Maximized Living Nutrition Plans book.  Even though pure maple syrup is “natural”, it still spikes insulin which is not ideal.

1/2 cup ground almonds (or storebought almond meal)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 tablespoons xylitol (or use stevia to taste)
1 organic egg
4 additional organic egg whites
butter

Mix almonds, baking powder, cinnamon, baking powder, xylitol, and egg.  In a seperate bowl, whisk egg whites to soft peaks.  Fold egg whites into the almond mixture.  Heat a non-toxic skillet (no teflon!), add a pat or two of butter.  Drop batter into hot pan to size you prefer – silver dollar size to CD size.  When browning occurs around the edges flip and cook the other side.

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Scrambled Eggs & Smoked Salmon

This is a great morning breakfast.  It is still super-quick to make but it is quite elegant.  You can feel as if you are having breakfast at a 5 star hotel.  For those of you who think you don’t like salmon, try smoked salmon- it has a smoky, bacon-y flavor.  Just make sure you get wild caught, Alaskan salmon.  Most grocery stores carry this item so it is easy to find.

2 tablespoons organic sour cream, organic full fat plain yogurt, or organic heavy cream
1 teaspoon fresh squeezed lemon juice
1/4 teaspoon grated lemon peel (use a microplane)
1/4 teaspoon fresh thyme or 1/8 teaspoon dried thyme
sea salt/pepper to taste
4-6 organic, free range eggs
1 tablespoon butter
2-3 slices wild caught Alaskan smoked salmon
1 scallion, chopped (optional)

Mix sour cream, yogurt, or cream, lemon juice, lemon peel, and thyme and salt/pepper in bowl.  Whisk eggs and sprinkle with more salt and pepper.  Melt butter in a non-toxic pan (no teflon).  Add green onion, if desired, and sautee for 1 minute.  add eggs and cook until almost set, stirring often to scramble.  Top eggs with thinly sliced smoked salmon and drizzle with lemon cream sauce.

Kimberly RobertoLeave a comment