Oat Muffin with Hazelnuts & Dried Apricots

This is another of my favorite, quick-bake gluten free muffins! muffin

Makes 6 mini muffins.


  1. 1 cup of quick cook, gluten free oats (available at Whole Foods or Berkeley Bowl)
  2. 1/2 cup of milk, soy milk or rice dream
  3. 1 1/4 teaspoons of baking soda
  4. 1 egg
  5. pinch of salt
  6. Small handful of hazelnuts, cut in half
  7. Small handful of dried apricots, cut into small pieces
  8. 1/2 teaspoon of cinnamon
  9. 1/4 teaspoon of nutmeg
  10. 1 teaspoon of vanilla extrac
  11. 1 table spoon of maple syrup


Grind 1/3 of the oatmeal in a coffee grinder, or use 1/3 cup of oatmeal flower and 2/3 cup of oatmeal.muffin tin Mix in a bowl with all the other ingredients.

Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!). Fill mixture into tin. Put into preheated oven at 425 degrees, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.

Cool slightly before removing from tin. Enjoy!



Oat & Blue Corn Flour Muffins with Pine Nuts ~ Gluten Free

These gluten-free at & blue corn flour muffins are fantastic and it takes hardly any time to make them. I use the same basic recipe and vary it by using different ingredients. This mix is great both with savory foods, cheese for instance, or for breakfast with jam.


For 6 mini muffins:

  • 3/4 cup gluten free oatmeal
  • 1/4 cup blue corn flour
  • 1 eggIMG_0751
  • 1 1/4 tea spoon baking soda
  • 1/2 cup of soymilk, milk, rice dream, whatever you like
  • Pinch of nutmeg
  • Pinch of salt
  • Small handful of pine nuts



  1. Preheat oven to 425 degrees
  2. Mix all the ingredients in a large bowl. Safe a few pine nuts to decorate the top of the muffins.
  3. Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!).
  4. Fill mixture into tin.
  5. Sprinkle with pine nuts
  6. Put into preheated oven, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.
  7. Cool slightly before removing from tin.


Asparagus & Kale Frittata

Try this easy to make, spring-inspired vegetable frittata for dinner or lunch with a salad or for a special Sunday breakfast!IMG_0727 You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4


  • 1 cup of asparagus finely cut (see pic)IMG_0724
  • 1 cup of kale finely cut
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg's amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • 1 sprig of fresh thyme, leaves only (optional)
  • 1/4 teaspoon salt
  • 1 - 2 tablespoon of olive oil


  1. Heat broiler
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add kale, asparagus, soy sauce, thyme, tabasco, and cook until tender, over medium heat, about 10 minutes. Add very small amount of water  and cover with lid if necessary to avoid burning.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables.
  5. Cook until sides are beginning to set, about 2-3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2-3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!



Easy & Delicious: Berry~Walnut~Buckwheat Pancakes

Pancake ing This is one of my favorite Sunday breakfasts!

I am a big fan of buckwheat; it tastes delicious and contains chiro-inositol which helps with blood sugar regulation/control.

Bette's Buckwheat Pancake and Waffle Mix is by far my favorite. Of course you could put together your own mix, but I doubt that it would taste any better then what Bette has put together for us! You can find her mix at her Ocean View diner in Berkeley, at the Berkeley Bowl and other fine grocery stores. You can also order the mix online at: http://bettesdiner.com/Pancake-and-Waffle-Mixes/c/BettesDiner@PancakeMixes


I like adding walnuts and berries, frozen or fresh, depending on whether they are in season. Because I don't drink milk, I use rice dream. Anything in the "milk" family will do.

Mixing the ingredients


  • 1 Cup of pancake mix
  • 1 cups of "milk"
  • 1 Egg
  • Handful of walnuts
  • 1/4 cup of berries of your choice

Makes 10-12 4 inch pancakes



  1. Defrost berries over night or in microwave, discharge liquid
  2. More time consuming version: separate egg and beat egg white to form soft peaks
  3. In large bowl, beat egg yolks, mix with milk, blend in pancake mix, add berries and walnuts. Fold in egg white.
  4. Less time consuming, pancakes will be slightly less fluffy: Mix all ingredients in a large bowl, egg and milk first.


  5. Heat oil in non-stick pan (preferably cast iron)
  6. Add one scoop of pancake mix, cook at medium temperature for 2-3 minutes. When bubbles cover surface of pancake turn and cook on other side, cook for 2-3 more until minutes until bottoms are browned.

    Bon Appetit!

  7. Drizzle with maple syrup if desired and enjoy!


Note: The recipe on the pancake mix asks for butter to be added. I always make them without it and they taste great.

Try Something New for Breakfast: Balinese Coconut Rice


Balinese Coconut Rice

This is a delicious breakfast dish I learned how to make when I visited Bali many years ago. It is easy to make and liked by all! I changed the ingredients just a bit to make it really healthy. Instead of using coconut milk only, I use coconut water and just a bit of coconut milk. If you want more creaminess without the fat, use a bit of vanilla soymilk. Because it takes a bit of time to make it, (about 45 minutes) I recommend you plan to  make it on a leisurely weekend morning.


  • 1 Cup Black forbidden rice (in bulk at whole foods)
  • 1/3 can light coconut milk (trader joe's)
  • 1 cup coconut water trader joe's)
  • Unsweetened vanilla soymilk (optional)
  • Walnuts - handful
  • 1 large banana - sliced
  • Dried,shredded coconut - handful
  • 1 cup Water


  1. Put rice in medium size pan
  2. Add coconut water and water
  3. Put on full heat, almost bringing it to a boil ~ lower heat, just like you would if you made regular brown rice
  4. Add coconut milk
  5. Add more water as needed or vanilla soy milk (soy milk makes it creamier)
  6. After about 30 minutes add walnuts, banana and coconut.
  7. Continue to cook until rice is soft, about 10-15 more minutes



I don't add any sweetener to the dish, I don't like foods that are overly sweet, and the bananas give the dish a natural sweetness. If you need to, you can add a tad of maple syrup at the end.

The dish can be served warm or cold.