Breakfast

Breakfast Bowl
(A, H, G ,V)

• ½ cup oat bran or buckwheat (G)
• 1 cup blueberries
• ½ cup strawberries
• ¼ cup raisins
• ½ sliced banana
• 1 Tbsp. all-natural peanut or almond butter
• 1 Tbsp. ground flax seeds
• 1 pinch cinnamon
• 1 cup water

Directions:

1. In a medium saucepan bring 1 cup water to boil.
2. Reduce flame and mix in berries and oat bran, stirring often until desired consistency is reached.
3. Mix in flax seeds, raisins and cinnamon.
4. Pour into bowl and add peanut butter or almond butter and top with banana.
   Add in a dash of almond milk or water to thin out oat bran if desired.

Pitbull Pancakes
(A, H, G, V)

• 1 cup Pamela's Baking & Pancake Mix (or similar brown rice mix)
• 1 large egg or egg alternative* (V)
• 3/4 cup water
• 1 Tbsp. coconut oil

Directions:

1. Follow the pancake directions on the back of the mix.
2. Use coconut oil for the mix and to cook the pancakes.
3. Serve with Fresh Berry Syrup.

NOTE: Add more water to batter for thinner pancakes. Less water for thicker pancakes.

Blueberry Pitbull Pancakes
(V, G, H, A)

• 1 cup Pamela's Baking & Pancake Mix (or similar brown rice mix)
• 1 large egg or egg alternative* (V)
• 3/4 cup water
• 1 Tbsp. coconut oil
• 1 1/2 cups fresh blueberries (mix into batter before pouring into pan)

Directions:

1. Follow the pancake directions on the back of the mix.
2. Use coconut oil for the mix and to cook the pancakes.
3. Serve with Fresh Berry Syrup.

NOTE: Add more water to batter for thinner pancakes. Less water for thicker pancakes.

Banana Flaxseed Pitbull Pancakes
(V, G, H, A)

• 1 cup Pamela's Baking & Pancake Mix (or similar brown rice mix)
• 1 large egg or egg alternative* (V)
• 3/4 cup water
• 1 Tbsp. coconut oil
• 2 bananas, chopped (add to batter before pouring into pan)
• 1/2 cup ground flaxseed (add to batter before pouring into pan)
• dash of cinnamon

Directions:

1. Follow the pancake directions on the back of the mix.
2. Use coconut oil for the mix and to cook the pancakes.
3. Serve with Fresh Berry Syrup.

NOTE: Add more water to batter for thinner pancakes. Less water for thicker pancakes.

East Coast Breakfast Toast
(A, H, G, V)

• 1 egg (or egg alternative)
• ¼ cup almond milk
• 2 slices bread
• Coconut oil (as needed)
• 1 dash cinnamon

Directions:

1. Coat pan with coconut oil and place over low heat.
2. In bowl, beat eggs and milk together with fork.
3. Dip bread into egg mixture and soak through.
4. Put bread slices in pan and heat until lightly browned.
5. Be sure to flip them over to cook both sides. Repeat until all bread slices have been browned.
6. Top each bread slice with cinnamon, fresh fruit or serve with Fresh Berry Syrup.

NOTE: If cooking for more than one person, just double the recipe as you see fit.

Fresh Berry Syrup
(A, H, G, V)

• 4 oz. water
• 1 cup strawberries
• 1 cup blueberries
• 1 Tbsp. agave (optional)

Directions:

1. Add water and fruit to small sauce pan.
2. Cover and turn to low-medium heat.
3. When fruit softens, reduce heat and mash with spatula.
4. Add agave, stir and serve.

Oats & Berries Smoothie
(A, H, G, V)

• 1 cup blueberries
• 1 cup strawberries
• 1 orange
• 1 banana
• ½ cup uncooked oat bran or buckwheat (G)
• ½ cup almond milk
• 1 Tsp. honey
• 10 ice cubes 

Directions:
Combine in blender and blend until creamy.

Blueberry Buckwheat Coconut Bowl
(V, G, H, A)

• 1/4 cup organic buckwheat
• 1/3 cup unsweetened shredded coconut  (keep a palmful of coconut on the side for toasting)
• 1 cup water
• 1/4 cup plain almond milk
• sprinkle of Saigon cinnamon
• 1/3 cup blueberries (fresh or frozen)
• 1 Tbsp. agave (V) or honey

Directions:

1. In a small pot, bring water to a boil and add buckwheat and coconut. 
2. Reduce heat and simmer.
3. After about 3 minutes, when buckwheat starts to thicken, add in blueberries, mix and cover.
4. Mixture should thicken in about 4-5 minutes. Remove from heat, stir and cover. 
5. In a small pan, toast the extra coconut flakes and set aside.
6. Back to the buckwheat: Drizzle in agave, cinnamon and almond milk (be careful not to make the mixture too thin).
   Buckwheat tends to keep thickening even after removed from heat. 
7. Put in bowl and top with toasted coconut flakes. 

Eggs, Greens, and Bean Burrito
(G, H, A)

• 2 eggs
• handful spinach
• 1/3 cup red or black beans
• sprinkle of white, sharp cheddar
• (optional)
• 3 thin slices avocado (optional)
• dash of pepper
• Bragg All Natural Herb & Spice
• Seasoning (optional)
• 1 tsp. Veganese spread (optional)
• 1 whole wheat or gluten-free wrap

Directions:

1. Scramble eggs, and then mix in beans and seasoning when eggs are almost done. Stir well. 
2. Spread Veganese onto wrap. 
3. Grate cheese onto wrap and add cooked eggs and beans. 
4. Top with spinach and sliced avocado. 
5. Wrap up tightly and enjoy!

Granola Berry Smash
(G, H, A)

• 1/4 cup blueberries
• 1/4 cup strawberries
• 1/4 cup granola
• splash of unsweetened almond milk
• dash of cinnamon

Directions:

1. Warm berries in small pot and put in bowl.
2. Top with granola and a splash of almond milk. 
3. Sprinkle with cinnamon.

Steel Cut Oats and Dates
(V, H, A)

• 1/4 cup steel cut oats
• 3/4 cup water or almond milk
• dash of cinnamon
• 1/4 cup chopped dates

Directions:

1. Bring water to a boil.
2. Add oats, dates and dash of cinnamon and then simmer for about 20 minutes.
3. Remove from heat and let stand for 2-3 minutes before serving.

Omelet
(G, H, A)

• 3 whole eggs
• 1/4 diced red pepper
• 1/4 diced onion
• 1/4 cup almond milk
• 1 cup mushrooms, sliced
• handful spinach leaves
• dash of sea salt
• 1 slice Havarti cheese (optional)

Directions:

1. Lightly coat 2 medium sauté pans with grapeseed oil and put on low heat.
2. Dice peppers, onions and mushrooms.
3. Add to pan #1. Sauté for about 2 minutes and add mushrooms.
4. Whip eggs and milk in medium mixing bowl.
5. Once the vegetables begin to soften, add spinach leaves to pan #1.
6. Once spinach has begun to wilt, remove pan #1 from heat.
7. Evenly pour eggs into pan #2 so they coat the bottom of the pan and cover. (Do not stir.)
8. Once eggs harden, flip the omelet over and immediately add contents of pan #1 and cheese slice to half of the omelet.
9. Fold the empty omelet half over on top and serve.

Egg Scramble
(G, H, A)

• 3 whole eggs
• 1/4 diced red pepper
• 1/4 diced onion
• 1 cup mushrooms, sliced
• handful spinach leaves
• dash of sea salt
• 1 slice white cheese (optional)

• 1/3 avocado, smeared on toast
• 2 slices toasted bread

Directions:

1. Lightly coat medium sauté pan with grapeseed oil and put on low heat.
2. Dice peppers and onions and add to pan.
3. Sauté about 2 minutes, then add mushrooms.
4. Whip eggs in medium mixing bowl.
5. Once the peppers, onions and mushrooms soften, add spinach leaves.
6. Once spinach begins to wilt, evenly pour eggs into pan.
7. Lightly stir into a scramble.
8. Once desired consistency is reached, turn off stovetop, mix in cheese and serve with toast smeared with avocado.

Coconut Fruit Cups
(V, G, H, A)
Serves: 2

• 1 mango, chopped
• 1 peach, chopped
• 2 kiwis, peeled & chopped
• 1/2 lb. grapes
• 1/4 cup pecans, crushed
• 1/2 cup grated unsweetened coconut
• 1/4 cup fresh squeezed orange juice

Directions:

1. Combine ingredients and mix well.
2. Put into small serving bowls.
3. Refrigerate for 1 hour.
4. Serve.

Almond Butter and Fruit Pita
(V, G, H, A)

• 1/2 banana, sliced
• 1/4 cup fresh strawberries, sliced
• 2 pieces of your favorite whole wheat or gluten-free pita bread
• 2 Tbsp. almond butter

Directions:

1. Split pita bread open and toast.
2. Smear almond butter inside and pack with banana and strawberry slices.

Note: Apple slices also taste great!