Salmon Eggs for Breakfast

This high protein,soy/ dairy/ gluten-free breakfast takes less than 15 minutes to cook and eat when you are rushing out the door to work. It also makes a great alternative to fast food breakfasts! All you need is a decent skillet (8” seasoned cast iron skillet with a proper fitting pot lid is perfect), and the ingredients in the fridge. Embellishments of left-over black beans, salsa, avocado slices, or sauteed kale and onions are great for more nutrition and satiety, as is some fruit like half an apple. A larger skillet allows you to make more servings at one time (good for a quick family breakfast).

Serves one

Time: 15 minutes

Ingredients:

1- 6” organic corn tortilla

1-2 eggs (any size)

1” square portion of smoked salmon, or left over cooked salmon, flaked apart

3 shakes of dried Italian herbs

2 Tablespoons sauerkraut (Firefly Kitchen’s or Bubbies are both great brands)

2 tsp. olive oil

Sea salt, black pepper

Other optional accompaniments: salsa, left over black beans, avocado slices, sauteed kale and onions, minced cilantro.

Directions:

1.  Have the ingredients at hand, out of the fridge. Heat an 8” skillet over medium heat, and add 2 tsp olive oil, spreading it around the pan. Add the corn tortilla, and cook 1 minute per side. Transfer to a plate.

2.  Letting the pan get hot (but not smoking), crack the eggs into the pan, sprinkle with a pinch of salt and some pepper, sprinkle the flaked salmon on top, add a dash of dried herbs,  and cover with a lid.

3.  Turn the heat to medium low, and let the eggs cook for 3-5 minutes (set a timer if you need to), until the white is set and the yolk is still runny (or to your preference); you may want to turn the heat down to low after two minutes if you have a cast iron skillet (it retains heat really well). 

4.  Using a metal spatula, remove the eggs and salmon from the pan, place on top of the heated corn tortilla, and top with the sauerkraut . Serve hot, with other accompaniments if you’d like.
Recipe by Heather Graham, Bastyr Nutrition student

Spicy Sweet Potato & Peanut Stew with Chickpeas

This recipe is borrowed from the very talented Dreena Burton.  Earthy spices, sweet potatoes, spicy ginger, and a bit of peanut butter pureed with whole, buttery chickpeas-- mmmmmm.....  Serve with brown rice or quinoa and a healthy salad.  

Yield: Makes 3-4 servings
Time: ~45 minutes

Ingredients: 

     2 teaspoons olive oil
     3 cups sweet potatoes, peeled and chopped
     1 cup onions, diced
     1/2 cup celery, diced
     2-3 large cloves of garlic, minced
     1/2 teaspoon sea salt
     2 teaspoons cumin seeds
     2 teaspoons ground coriander
     1/2 teaspoon paprika
     1/4 teaspoon crushed red pepper flakes
     1 cup vegetable stock
     1 1/2 cups water
     3 tablespoons fresh ginger, grated
     1 tablespoon peanut butter
     1 cup cooked chickpeas (canned is okay-- just be sure to rinse and drain first) 
     2 tablespoons freshly squeezed lime juice
        lime wedges to garnish (optional)
        fresh cilantro leaves to garnish (optional)


Directions: 


Heat oil in a large pot over medium heat.  Add sweet potatoes, onion, celery, garlic, salt, and all spices, and stir to combine.  Cover and cook 5-7 minutes, stirring once or twice. 
Add stock, water, and HALF of the ginger (reserving the rest).  Stir to combine, and increase heat to bring stew to a boil.  Once boiling, reduce heat to medium-low, cover the pot, and simmer for ~15 minutes or so, until the sweet potatoes have completely softened.
Stir in remaining ginger and peanut butter.  With an immersion blender (if you have one), briefly puree the soup until it is just smooth but keeps some texture.  If you do not have one, wait until the soup cools off a bit, transfer to a blender, blend until just smooth, and return to pot.  Make sure you don't fill the blender up more than about halfway at a time-- it is prone to splash out!  
Stir in chickpeas and allow to heat back up if you used a regular blender.  Then stir in lime juice and serve with the lime wedges and cilantro leaves.


Very slightly adapted from Eat, Drink & Be Vegan, by Dreena Burton. (Arsenal Pulp Press, Vancouver, BC, 2007).