Breakfast ideas

Gluten Free Egg Cups with Turnip Greens and Cottage Cheese

Today I’m exploring another healthy greens, turnips!
Turnips are super greens. They are packed with vitamin: A, C, K, Folate, Ca, Copper, Manganese, Lutein and Beta-Carotene.
Turnips are also leader in non acidic or alkaline foods, which is another reason to add this amazing greens to healthy nutritional diet.
Turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage or mustard greens. For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties.
You can buy turnip greens bunch on the farmers market or already packed-precut in supermarkets, whatever is more convenient for you.
This recipe doesn’t contain any flour, it is gluten free.
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Pre boiled and baked turnip greens have very nice peppery aroma. They are not bitter and they perfectly pair with eggs and cheese.
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Makes 6 medium egg cups
1/2 lb fresh turnip greens, chopped
4 organic eggs
1 medium cup low fat cottage cheese
A little olive oil, salt and pepper to taste
Preheat the oven to 375F .
In a heavy pot bring water to boil. Add the turnip greens in the pot.
Cook the turnip just until wilted, about 4-5 minutes.
Use colander or spatula to pack in the greens. Drain the excess water really well, ( is important step). Let it cool for a few minutes.
In a mixer bowl, whisk the eggs until light and fluffy. Add the turnip greens and cheese to the eggs. Stir to combine. Season to taste.
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Add a few drops of olive oil to each cup.
Divide mixture evenly among the 6 medium muffin cups.
Bake for about 27-29 minutes or until it’s well set and a tester/toothpick inserted in the center comes out clean.
This recipe is delicious breakfast idea or mid day craving snack, packed with protein and healthy dark leaf greens.


Cappuccino Biscotti with Almonds and Chocolate….Midweek Breakfast that We All need

We all know the feeling of waking up in the middle of the week, thinking, is it Friday….and then realizing, no it’s Wednesday, which is just fine. I love Wednesdays, it’s walk to school day with my kids, day when I coach and day when my son has swimming classes. Last night I made something really nice just to make it even better morning.
Cappuccino Biscotti with Almonds and Chocolate. My first time making biscotti, very nice experience, slightly sweet with great aroma, delicious…. You just need to make fresh cappuccino or latte, they are great friends with biscotti:) and breakfast on the go is ready.
Now let me share the recipe with you.

Cappuccino Biscotti with Almonds and Chocolate

Makes 12 big biscotti


2 tablespoons espresso coffee-brewed
1 stick sweet cream butter, room temp.
1/3 cup brown sugar
1 tea spoon organic vanilla sugar
2 eggs
2 cups whole wheat flour
sea salt, few drops
1 cup chopped almonds, toasted for aroma
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
orange zest from orange

Preheat oven to 350F.
Place the butter and brown sugar in the bowl of stand mixer with paddle attachment and beat on medium speed until smooth and slightly light in color for few minutes. Add the espresso coffee and eggs, one at the time, beating well.
Add flour and salt. Turn the mixer to the lowest speed and blend slowly. Add almonds, chocolate and orange zest.
Remove bowl from mixer and form dough nicely with spatula.
Flour work surface just a little bit and work on the dough forming a log shape. Press down on the log , flattering slightly until log is nicely formed.
Place the parchment paper on the baking pan, place the log too and bake for 30 minutes.
Transfer the pan to cooling rack and let the log cool completely.
Using good knife cut the biscotti on the slight diagonal shapes.
Turn oven to 275F. Toast the cookies in the oven second time for additional 30 minutes.
Now, when biscotti are cooled down it’s time to enjoy them.
This is great recipe because they can stay up fresh in air tight container up to a week and you can always experimenting and adding different kinds of nuts or dry fruits whatever your heart desires.
With a nice cup of coffee chilled or hot, this biscotti is a true winner. Have a great rest of the week:)

Espresso Coffee

Breakfast Project, accomplished:)

Another day, another breakfast. This time I wanted to make something good, tasty, nutritious, light and to keep me going till late afternoon….but still needs to look dazzling:)
Sloppy or just throw on the plate dishes doesn’t really invites you to sit on the table and enjoy meal.
I considered my few favorite breakfast items and made little bowl of happiness.

Non fat plain yogurt, blueberries, toasted wheat germ, tiny waffle french toast pb&j- all served on the bed of lace thin omelette.
How about that?
You have your egg in the morning, creamy yogurt, fresh blueberries, healthy wheat germ and dessert, little fancy pb&j.
Needs just a few minutes to be made and ready to serve.
Best way to serve wheat germ is to toast it in the oven on 400F for 5-9 minutes and sprinkle on fruits, yogurts or similar.

In the meantime using whole grain waffles from your freezer cut two little squares. Scrambled egg with little milk, dip pieces in and toast for a minute each side.

Don’t waste your egg leftover, make thin omelette, it’s good for you.
Pick a nice glass or little bowl. Omelette on the bottom, layer yogurt, fruit, tiny bit more yogurt and sprinkle of toasted wheat germ.
Pick your favorite peanut butter and jelly and glue teaspoon of each between two pieces of toast.
Good breakfast, good start!
Wheat germ is amazing, natural source of folic acid.

Wheat germ contributes important nutrients that may be missing in a low-carbohydrate diet or any diet that eliminates starchy foods like breads and other baked goods made with flour. For this reason, those on low-carb diets will often supplement it with wheat germ.
Raw wheat germ provides about 101 calories, 6 grams of protein, 3 grams of fat and 4 grams of fiber. Wheat germ is also a good source of B vitamins and minerals such as iron and zinc.

Wheat Germ