Breakfast Recipes


“One cannot think well, love well, and sleep well, if one has not dined well.”
Virginia Woolf,
a Room of One's Own

Just 30 minutes before sunrise a burst of energy and ozone rises up from the ground. This burst of ozone stimulates birds to begin chirping. Simply being awake at this earlier hour is good for your health. The energy is at its best and you will find that waking up earlier each morning give you plenty time to take care of yourself. “Sleeping in” does not improve health and goes against the flow of nature. If you are sleeping past 7am, your body is out of balance. If you are busy person you simply must create time in your morning. Giving yourself time in the morning is the secret of life. Try waking at 6AM each morning and go to sleep between 10-11PM. Improving the energy flow within your body is priceless, enjoyable and mandatory if you are on healing journey. It is important to strengthen your life force energy and immune system on a daily basis.

Breakfast is very important meal of the day.
You must eat it because it will increase your metabolism, energy, vitality and wellbeing, and it should be the biggest meal of the day.

Breakfast should consist of protein, good grains and vegetables. So, eggs meals, hot cereals, pancakes from gluten free grains and vegetables are your options.

Here are some of the breakfast recipes from
our cookbook The Miracle Whole Foods
with more than 600 sugar free, soy free, gluten free,
raw dairy and dairy alternative tasty recipes:

Almond Apple Grain Free Pancakes


  • 1 cup almonds
  • 1/2 large apple or 1/3 cup applesauce
  • 2 eggs
  • 2-3 tablespoons melted coconut oil
  • 1/4 teaspoon celtic salt
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • Optional: add up to 3 tablespoon coconut milk


  • In a food processor, grind the almonds into a fine meal, stopping before almond butter.
  • Add the apple, cored, if using a whole apple and food process until finely chopped.
  • Continue with all the other ingredients in any order, either in your food processor or in a mixing bowl. Mix well.
  • Add milk if needed for thinner batter.
  • Cook over medium to medium-high heat in butter or coconut oil until bubbly and slightly dry on the edges, and flip once.
  • Serve with butter and maple syrup. Leftovers will refrigerate or freeze just fine and reheat in the toaster oven, as they are very sturdy pancakes.

Pumpkin Pancakes


  • 1 (15 oz.) can organic pumpkin (or fresh and pureed)
  • 6-8 eggs
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1 pinch or to taste cinnamon
  • 1 pinch or to taste orange zest
  • 1 pinch or to taste freshly grated ginger
  • 1 pinch or to taste cardamon
  • 1/4 tsp vanilla


  • Mix all ingredients to form the pancake batter.
  • Cook over medium heat using coconut oil or butter.

Amazing Omelet


  • 2-3 asparagus sticks
  • 1/2 red pepper
  • 1 tablespoon finely chopped red onion
  • 3 eggs, beaten
  • 2 teaspoons butter


  • Dice your asparagus and red pepper into roughly same sized pieces. Finely chop the onion.
  • On medium heat, sauté the vegetables for 2-3 minutes in 1 teaspoon butter.
  • Empty the veggies onto a plate and set the plate aside.
  • Add the other teaspoon of butter to the skillet. Pour your beaten eggs into the skillet. Frequently lift the edges of the egg mix and allow the runny parts to slide underneath. When the edges seem done, but the middle is still not set, flip it.
  • Pour the veggie mix onto half of the egg "patty" and fold over the other half on top.

Poached Eggs over Sautéed Greens


  • 4 eggs
  • coconut oil
  • 1 medium onion, cut in half and sliced thin
  • 6 fresh shiitake mushrooms, sliced medium thick, stems removed
  • 4-6 cups finely chopped kale and collard greens
  • Dressing:
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced fresh ginger
  • 3 medium cloves garlic pressed
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper to taste


  • Slice onions and mushrooms and sauté them over medium heat for about 3min.
  • Press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
  • Add chopped kale and collard greens and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
  • Mix together lemon juice, ginger, garlic, olive oil, salt, and pepper in a bowl
  • Toss dressing with greens and put greens on the plates.
  • Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
  • Remove eggs with a slotted spoon and place on plate of tossed greens.

Warm and Nutty Cinnamon Quinoa




  • Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
  • Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); transfer to bowls and top with pecans or walnuts.

Buckwheat Cereal


  • 1/2 cup buckwheat
  • 1 cup water
  • 1/2 cup almond milk
  • 1 tablespoon raw honey
  • 1/2 teaspoon cinnamon


  • Combine water and buckwheat.
  • Bring to a boil then turn heat down and let simmer 15 minutes until the water is absorbed.
  • Combine cooked buckwheat, almond milk, honey, and cinnamon.