Be Bop Breakfast

(Early girl gets the worm)
Need to have superb energy throughout your day?  Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice).  Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.

Ben's Friday Pancakes

(Cynthia's frustration snowballs)
Magical flourless whole grain pancakes made by soaking steel cut oats and buckwheat groats overnight. Warm breakfast for cold mornings.

Cherry Jam-filled Mochi

(Jane plants an idea)
Unique hot breakfast dish using mochi - pounded sweet brown rice.

Chinese Vegetable Fried Brown Rice

(Breathless in Seattle
Open your mind to a better breakfast.  Sweet breakfasts don't suit everybody.  Many of us prefer a savory start to the day.  With cooked brown rice on hand preparation is only few minutes.  This dish works as a one-dish lunch or dinner too.

Cranberry Lemon Zest Scones

(Goodbye house)
Scones are a snap.  These have fiber (whole grain pastry flour) and are not too sweet.  Just right with a cup of tea or coffee.

Date Walnut Cinnamon Rolls

(Jane fills in the blanks)
You can feel good about eating sweets that are made from whole foods.  These beauties are filled with whole dates and raisins to give them natural sweetness and ample fiber.  They take a little time – but don't most good things?

Fried Brown Rice with Peas and Currants

(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.

Green Eggs (no ham)

(Steve does not like them in the fridge)

Huevos Rancheros

(Ward masters multitasking)
Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.

Jeff's Potato Pancakes

(Jane practices for a date)
Everybody Loves Potato Pancakes.  It's true.  This recipe comes from Jeff Basom, former chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.

Maple Butter Nut Granola

(Jane pulls one out of the oven)
Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.

Peasant Kasha, Potatoes and Mushrooms

(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.

Poached Egg

(A taxing meeting for Cynthia)
The Joy of Cooking method of poaching the incredible edible egg. Vortex required.

Pumpkin Pecan Muffins

(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family.  Pack them in the lunchbox, serve them for breakfast.

Roasted Winter Squash

(Steve's key to success)
From cutting safely to the final flavor drizzle, learn the step-by-step for roasting your autumn harvest of winter squash.

Rosemary Roasted Potatoes/Getting Kids to Eat Veggies

Find out how to entice kids to eat more vegetables.

Steel Cut Oats

(Steve boldly alters the recipe)
Man up to a big bowl of hot oat cereal in the morning. Add raisins, nuts or do it the Steve way with peanut butter. To save time, soak oats the night before.  Cynthia splains it in the recipe...

Sweet Potato Corn Muffins

(Steve horses around)
The vegetable in these muffins are not hiding, they are starring. These babies stay moist much longer than most cornbreads.  Why?  The added sweet potatoes of course!