Recipes

Jonell Francis
Blueberry Clouds Steamed Millet

Blueberry Clouds Steamed Millet

About Hot Whole Grain Cereals Before you live another day stirring the hot cereal in a saucepan to keep it from burning, please. Get yourself a rice cooker. Toss in twice as much water as grain, salt lightly, and in about 20 minutes breakfast is ready and will keep itself warm without burning. It’s almost like having another mother in the kitchen ;) I get the cereal going, set out bowls, spoons, honey and almond milk, and take off for my morning run. Kids self serve as they're ready and I’m back in time to feed the last one out...

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Jonell Francis
Kale and Sweet Potato Scramble

Kale and Sweet Potato Scramble

Kale and Sweet Potato Scramble What's for breakfast? Try this low carb, low inflammation combo to energize your morning and keep your head clear all day. 1 tsp oil (coconut, avocado or olive) 2 cups (or a giant handful of chopped kale) 4 eggs, scrambled with a whisk Roasted Sweet Potato chunks (bake a few peeled, diced sweet potatoes at 350' for 20 mins) 1 yellow onion, sliced into rings 1 green onion chopped salt and pepper to taste Instructions This is breakfast with no fuss. And if you keep a supply of roasted sweet potatoes on hand in the...

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Jonell Francis
Herbed Omelette with Cherry Toms and Spinach

Herbed Omelette with Cherry Toms and Spinach

Herbed Omelet with Cherry Toms and Spinach (for 2) Nothing says 'Good Mornin' like this fluffy omelet with sunny tomatoes and spinach. And with a good non-stick pan it's breakfast in a cinch. 4 eggs (separated for an extra fluffy omelet) Salt/pepper to taste Mix ins: cherry toms cut in half or quartered handful baby spinach leaves chopped green onion chopped ham or chicken for more protein (optional for sure) The secret to fluffy omelets is the effort you spend to "whip it good". 2 eggs will fluff up to feel like 4 with that little bit of love you...

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David Adamson
Rosemary and Thyme Savory Squash

Rosemary and Thyme Savory Squash

What I love most about this savory squash dish is how quick it is to whip up, and how simply delicious the flavors are! (Serves 4-5) Ingredients: 1 large white or yellow onion 20-30 baby carrots 1 medium size butternut squash Olive oil to drizzle (7-8 Tablespoons) ¼ cup fresh chopped rosemary 2 tablespoons fresh thyme leaves 1 tablespoon salt Method: Preheat the oven to 250°C. Trim and cut the onion into 10-12 wedges; wash the baby carrots; wash, peel and cut the butternut squash into 3cm cubes. Arrange the onion, squash and carrots on a roasting tray. Drizzle with...

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