Valentine’s Apple Pancakes

Valentine’s breakfast for my wife.

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I created Valentine’s Apple Pancakes according to my recipe Apple Pancakes.

Ingredients:

1 1/2 medium size apple
1 large egg
1 cup of buttermilk
1 cup of flour
1 teaspoon of baking soda
pinch of salt
powdered sugar
oil to fry

Instructions:

In a large bowl mix flour, egg, buttermilk, salt and baking soda. Stir well. Add apples cut into small thin pieces. Mix everything together. Heat up oil in a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. Take them out and place on a plate with paper towel for an oil to be absorbed. Allow to cool off about 5 minutes, then cut out heart shape of apple pancake. Garnish them with powdered sugar and add fresh strawberries cut into a heart shape.

ENJOY!!!

Egg salad with Avocado & Sun-dried Tomato

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Ingredients:

2 hard boiled eggs
1 1/4 avocado
4 oz sun-dried tomatoes
1 /2 fresh squeezed lemon juice
salt, pepper,
Toasted English Muffin

Instructions:

Dice eggs and sun-dried tomatoes. Cut avocado and mash with a knife. In a bowl, combine together eggs, sun-dried tomatoes, lemon juice and avocado, add salt and pepper. Spread on pieces of toasted English muffin.

ENJOY!!!

Soft Boiled Eggs

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Ingredients:

2 large organic eggs
4 cups water

Instructions:

Take eggs out of the refrigerator a few minutes before cooking. They should be at room temperature. Pour water into a pot and bring to a boil. Put the egg on a tablespoon and gently lower into the water, one a the time (the water must be constantly cooking in the pot).Cook the egg for:

  • 3,5 minutes (small eggs)
  • 4 minutes (medium eggs)
  • 5-5,5 minutes (large eggs)

After that, gently place the eggs in a bowl of ice water to stop from cooking. Then, serve.

ENJOY!!!

Vegetable Pancakes

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Ingredients:

vegetables: 1 cup diced carrots,  1 cup corn, small bunch broccoli
2 eggs 
2 tablespoons all-purpose flour
salt, pepper

Instrcutions:

Steam carrots, broccoli and corn. In a bowl, mix together steamed vegetables, beaten eggs, flour, salt and pepper. Heat up oil on a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. They can be served for breakfast and lunch as well as a side dish for dinner.

Enjoy!

Green Scrambled Eggs (Spinach, Scallion and Leek)

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Ingredients:

4 organic eggs
2-3 tablespoons chopped leek
2 tablespoons chopped scallion
8 leaves chopped baby spinach
5 slices ham (without preservatives)
1 tablespoon coconut oil
salt, pepper

Instructions:

Wash and chop a spinach, leek and scallions. In a medium skillet heat a coconut oil over medium heat. Add leek and cook 1 minute, add ham and cook another 1 minute, then add spinach and cook 1 minute. At the end add the eggs and season with salt and fresh ground pepper. Combine together. Cook for 3- 5 minutes, stirring often. Place a mixture on a plate and garnish with chopped scallion.

ENJOY!