Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun
Lunch: Black currants, blackberries, blueberries, dried plums
Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower
Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta
Chocolate Panna Cotta Notta
In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.
In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.
Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes. Add chocolate mixture and stir to combine for 30 seconds. Remove from heat.
Pour into 4 ramekins or small glasses. (Use ramekins if you plan to turn out onto plates. Use glasses if you intend to serve panna cotta’s in their own containers.)
Refrigerate for at least 2 hours.
To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put plate on top of ramekin and turn over to release panna cotta from ramekin.
Top with chopped almonds and flaked coconut for extra flair.
*You can also use a vanilla bean, instead of vanilla extract in this recipe. Split the vanilla bean and scrape the seeds. Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture. Remove the pods before adding in the chocolate.
Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.
Bake, uncovered, for 7-10 minutes.
Blueberry Pudding Cake
Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.
In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.
Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.
Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet.
Refrigerate the leftovers. It’s great cold, especially with coffee!
Cornstarch can be substituted for arrowroot.
For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!
Olive Oil Granola
Preheat oven to 300 degrees.
In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.
Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.
Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.
Remove from the oven and fully cool before serving. Store in an air tight container.
Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.
Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.
Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.
4 oz mozzarella cheese
4 oz provolone cheese
Soymilk (or regular skim)
Almond milk (unsweetened)
24 pack of eggs
Pkg of brown ‘n’ serve sausage links
Plain smoked sausage
2 lbs fish fillets (walleye, bass, or perch)
2 pkgs frozen blueberries
Can of pineapple chunks (20 oz)
Xanthum gum (or regular all-purpose flour)
Agar agar powder
Hazelnut or almond extract
[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]