Breakfast

INGREDIENTS 1 1/2 cups quinoa , soaked in water at least 1 hour 1 (15 ounce) can coconut milk, or milk of choice 1 1/2 cups water 1 teaspoon ground cinnamon 1/4 cup pure maple syrup 2 teaspoons vanilla extract 1/4 teaspoon salt Fresh fruit (Optional) Milk (Optional) INSTRUCTIONS Drain the soaked quinoa and rinse well. Place the quinoa in the bowl of your Instant Pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut, and press the button for the “rice” setting. (Low pressure for 12 minutes.) Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid. Divide the quinoa into 6 individual containers with lids (about 1 cup of quinoa per container), and store them in the fridge until ready to serve. (They should keep well for one week.) When you’re ready to eat breakfast, top one serving with non-dairy milk, fresh fruit, coconut flakes, hemp hearts, and any other toppings you like.

INGREDIENTS 2 tablespoons dried bread crumbs 2 teaspoons fresh sage, minced (or 1 teaspoon dried) 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried) 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried) 1/4 teaspoon red pepper flakes Pinch of ground cloves (I ground whole cloves in a spice/coffee grinder) Pinch of ground nutmeg (I scrape whole nutmeg against small holes on box grater) Kosher salt and freshly ground black pepper 1 & 1/2 lb ground pork 1 tablespoon pure maple syrup INSTRUCTIONS In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 & 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the ground pork and maple syrup. Mix gently with your hands until just combined. Cover and refrigerate for 30 minutes. Shape the pork mixture into 8 patties, about 3 inches in diameter. Heat a large fry pan (nonstick works best), over medium heat. Add the patties and cook until the bottoms are browned, about 5 minutes (shake the periodically to prevent any sticking). Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes. Serve piping hot and enjoy! YIELD Serves 4 - 6 ...

INGREDIENTS 3 cups old-fashioned rolled oats 1 cup hulled raw pumpkin seeds 1 cup hulled raw sunflower seeds 1 cup unsweetened coconut chips 1 1/4 cups raw pecans, left whole or coarsely chopped 3/4 cup pure maple syrup 1/2 cup extra-virgin olive oil 1/2 cup packed light brown sugar 1 pinch coarse salt, to taste INSTRUCTIONS Heat oven to 300°F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

INGREDIENTS 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed INSTRUCTIONS In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

INGREDIENTS All-purpose flour, for rolling 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups medium diced yellow onion (from 1 large onion) Coarse salt and ground pepper 6 large eggs 3/4 cup heavy cream 3/4 pound broccoli florets, steamed until crisp-tender 1 cup grated sharp cheddar (4 ounces) INSTRUCTIONS Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

INGREDIENTS 1 pound sliced bacon, diced 1 sweet onion, chopped 4 cups frozen shredded hash brown potatoes, thawed 9 eggs, lightly beaten 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.