Recipes
Ideas for Breakfast

ROOT VEGGIE CASSEROLE
1 white potato
1 beet (yellow beets go particularly well in this dish!)
1 delicata squash
1 sweet potato or yam
1 whole onion
3 tbs olive oil
2 tbs Italian herb blend
1 tbs dried basil
Splash of cayenne
4-6 eggs

The night before: Chop all veggies into rounds and layer in a large glass or ceramic casserole dish. Drizzle olive oil and herbs into dish. Cover and bake at 350 F until beets are tender (20-40 minutes). In the morning, heat your portion of casserole in the oven. Meanwhile, boil water to poach 1-2 eggs. (To poach: Once the water has boiled, turn down the heat so the water is still and crack 1-2 eggs into the water. Turn the heat up again just enough to cook the eggs but not enough to boil, as this will break apart the white.) Once the eggs are cooked to the firmness you prefer, drop them over the casserole and serve!

SMOOTHIES*
1 cup rice, almond, soy or coconut milk
1 scoop whey, rice or soy protein powder
1⁄2-1.5 cups frozen fruit (berries, peaches, etc)
1⁄2 banana
2 tbs ground seeds from your seed rotation
1⁄4 tsp probiotics powder
(optional: 1⁄4- 1⁄2 avocado)
Blend all the ingredients together. If you need to make your smoothie for later in the morning, keep the seeds in a separate container until you are ready to drink your smoothie- they can make the texture gelatinous!)

*note- frozen fruit and smoothies are generally a better meal/ snack in warmer and/or drier weather. For those living in the cold and damp Pacific Northwest, a smoothie in the middle of winter may make your digestion sluggish and your energy lag.