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Melanie Andersen's Website God | Family | Health | Education | Environment |
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Family
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Breakfast It's important to have a good breakfast to start your day right. Here are some of our favourite recipes: FRESH FRUIT WITH
HONEY VANILLA YOGURT 1 cup organic plain
yogurt Mix the yogurt, honey, vanilla, and lemon zest together in a small bowl. Add the fresh fruit on top and stir. You can use any fresh, frozen or canned fruit for this recipe. I like to be mindful of the seasons - so I use fresh organic strawberries from my garden in early summer, fresh peaches in the heat of summer, fresh blueberries in late summer. In the winter, I prefer to use canned and frozen fruit. Canned peaches with frozen blueberries is an excellent combination. If you are using canned fruit, make sure that the fruit is stored in juice with no sugar added (not syrup). You can also go wild with additions like: orange zest, chopped nuts, unsweetened coconut or dried fruit. There are as many delicious combinations as your creative mind can imagine! You can make a big batch of the honey vanilla yogurt and store it in the fridge for a week. For a more beautiful presentation, spoon the yogurt onto each serving of fresh fruit. For a breakfast party, you can put out large bowls filled with fresh fruit and a large bowl of honey vanilla yogurt and people can help themselves to their favourite combination. This is a modified version of an Ina Garten recipe.
HERBED
SCRAMBLED EGGS 8 extra-large organic, free-range eggs In a medium bowl, whisk together the eggs, salt and pepper. Melt the butter in a frying pan on medium-low heat. Sauté the onions until they are translucent. Add the parsely and sauté for 1 minute. Add the eggs and stir until just done. Serve.
BANANA
MUFFINS 1/2 cup organic unsalted
butter at room temperature Preheat oven to 400 degrees. Cream butter and sugar together. Add eggs one at a time, beating until smooth. Blend in mashed bananas. In a second bowl, sift flour, baking soda, baking powder, salt, pecans and coconut. Add to banana mixture stirring only to moisten. Line 12 muffin cups with paper liners. Spoon the batter into the paper liners, filling each one to the top. Sprinkle each top with granola. Bake for 20 minutes, or until the tops are brown and a toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on a rack to cool. Wrap to store. This is a modified version of a Jean Paré recipe with added inspiration from Ina Garten.
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Health Education Environment |