Berry Stuffed Sprouted Grain French Toast Souffle with Strawberry Sauce

Ingredients:

10- 12 pieces of sprouted grain cinnamon raisin english muffins

3 eggs

1 1/2 cups nut, rice, hemp milk

1 tsp pure vanilla extract

2 tbsp agave nectar

1 tbsp cinnamon

2 cups fresh mixed berries

Strawberry Sauce:

1 cup of strawberries

2 tbsp Agave nectar

Directions:

Soak bread in egg, milk, vanilla, cinnamon and agave mixture for 1 hour or overnight. Preheat oven to 350. Lightly grease a pan or souffle dish. When the bread is soaked, spoon half the bread slices into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread then top with the last 1/3 of the berries. Bake for 25-30 minutes. Meanwhile, in a food processor, blend strawberries and agave.  Set aside and serve on top of french toast.

Related Stories:

Raw Blueberry Raspberry Tart Recipe

Gluten Free Banana Blueberry Cornbread Recipe

Gluten Free Strawberry Rhubarb Crisp Recipe

As a holistic nutrition counselor I recommened first trying those with the most natural ingredients and see how they work for you.  Clif recently came out with their new Quench drink which is made with organic evaporated cane juice, Liv Organics uses agave nectar and brown rice syrup  while Vega recently launched their new Sport drink which is uses brown rice syrup as well as an incredible  ingredient list such as kombucha, coconut oil, ginseng and yerba mate. The Vega drink is not yet in stores in the US (only Canada) but is sure to be the performance aid of choice for any health conscious athlete.

Here I used them in my egg muffin recipe. I love making egg muffins because they are the perfect quick, to go breakfast. You can make a big batch and continue to enjoy them all week.

Mushroom and Spring Onion Mini Egg Muffins

1 head of maitake mushrooms

Black truffle oil

1 spring onion

8 organic eggs

Directions:

Preheat oven to 375. Line a pan with parchment paper and drizzle truffle oil over mushrooms. Sprinkle with salt. Cook in the oven for 8-10 minutes.

Meanwhile heat 1 tsp coconut oil in skillet over medium heat. Add chopped onion and saute until brown. Set aside.

Whisk eggs in a bowl. Add salt and pepper. Set aside

Pour vegetables into individual muffin tins

Pour egg mixture into muffin tins to about two thirds full

Bake in the oven for 25-30 minutes

So what exactly is hydroponic growing? According to livegourmet.com “Hydroponic growing techniques are soil-less and use water to transport nutrition to the plant. Our process uses nutrient-enriched water flowing through a channel to feed our lettuce the perfect combination of nutrients required for vigorous growth. Of course water quality is key and we operate our own ground water resource that is filtered with a combination of reverse osmosis, mechanical filtration, or sterilization at several stages in the growth cycle.

We also carefully monitor our greenhouses, regulating temperature, humidity and light levels. We enhance CO2 levels and extend Winter daylight so our lettuce grows at the same optimal level year-round. Optimal nurturing at each phase of development allows us to offer the finest, best-tasting, longest-lasting lettuce in the world.”

Look for some hydroponic greens are your next trip to the market!

Not sure how to incorporate this spice in your life?  Try this easy tofu scramble. It makes for a diverse breakfast option!

Tofu Scramble

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I put together this quick, easy meal that is perfect to rev of your metabolism with the omega 3′s, citrus, garlic, selenium (shitake mushrooms), coconut oil and greens…

Seared Salmon with Orange Glaze

4 6-ounces of wild salmon fillets (best choice is Alaskan)

1 tbsp coconut oil

1/4 cup tamari

1/3 cup freshly squeezed orange juice

1/4 cup maple syrup

3 tbsp rice wine vinegar

1/2 tsp ginger, minced

Directions:

Mix tamari, orange juice, maple syrup, rice wine vinegar and ginger together. Pour the marinade over the fillets, and turn to coat. Cover and marinate for at least 30 minutes.

Preheat oven to 400°F.

Remove the salmon from the marinade, reserving the marinade, and season both sides with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat for 1 minute on each side. You should hear a sizzle. Remove fillets from the heat and transfer to a glass baking dish and bake for 10 minutes. Remove them from the oven.

Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until thick and syrupy. Remove the salmon from the oven, drizzle the with the remaining glaze and serve.

Sauteed Greens + Shitakes

1 tsp coconut oil

1 green garlic, chopped

2 spring onion, chopped

1 cup of chopped shitake mushrooms

3 cups of swiss chard, cut into 2 inch pieces

3 cups of tatsoi

1 tbsp tamari

Directions:

Combine the coconut oil, onion and garlic in a large skillet over warm over medium heat. When the garlic begins to color add the chard, tatsoi and shitake mushrooms. Cover for 3 minutes, then stir until tender.

Want to find out more about boosting your metabolism? Join me in my Healthy Living teleclass series Wednesday, May 20th, 7pm EST. For more information click here

Today, 100 naturopathic doctors and supporters met on Capitol Hill to advocate for an overhaul of the nation’s healthcare system.

“The healthcare system must address the underlying factors that lead to chronic disease,” says Karen Howard, Executive Director of the American Association of Naturopathic Physicians. “Nearly 40% of all U.S. deaths are from heart disease, and more than two thirds of Americans are overweight. We need to move past this broken model and create a system that focuses on overall health, wellness and enabling the body’s natural healing process.”

This is the change we need. By empowering people to take charge of their health by incorporating more whole foods, exercise and stress reducing activities we can significantly lower the amount of money we spend on medications and operations.

This is exactly what Integrative Nutrition students are doing. Yes, we are a school, but we are also a movement. Students and graduates are out in their communities teaching men, women and children the importance of whole grains, fruits and vegetables as well as balancing other aspects their lives.

Do you want to be a part of this movement?

The NuVal™ System (put together by leading scientists and nutrition experts) considers more than 30 different nutrients and nutrition factors – and their impact on health outcomes – to determine a food’s Score, so it gives a robust and fair account of a food’s true nutritional value. The NuVal System scores food on a scale of 1 to 100. The higher the NuVal Score, the higher the nutrition. It’s that simple. 

Pepperidge Farm Classic Hot Dog Buns has a score of 10, while Nature’s Own 100% Whole Wheat Bread score 81. Quite a difference! Going back to our organic cereal comparison, Kashi Strawberry Fields scores an 11, while Kashi 7 Whole Grain Puffs scores a 91. 

While the system will be extremely helpful for consumers, there are some misleading bits of information. The system marks fat-free milk for example as having a score of 100, yet we know countless information that talks of the ill effects of dairy.

For more information on how the system works check out the video below…look for the system to roll out in a store near you soon.

There seems to be a misconception that organic=good for me.  While switching to organic groceries is definitely recommended in order to stay clear of toxins and chemicals, it is not a free pass to losing weight and good health.  Organic products still use sugar for example. It may be organic sugar but it still has the same effect on your body as conventional.  Take organic cereals for example.  There are several on the market, especially granola’s that are awfully high in sugar…about 16g per serving. If you are going to eat cereal, look for organic cereals that have no more then 6grams per serving.  Here are a few to try Cascadian Farms Purely O’s (1gram sugar/serving),  Barbara’s Bakery Puffins (5gram sugar/serving & wheat free), Nature’s Path Crispy Rice Cereal (2gram sugar/serving, gluten free)

Want to find out other ways to lose weight? Join me for my upcoming teleclass “Ditch The Diet: Boosting Metabolism” May 20th 7pm est.  For more information and to register click here