Breakfast Salad

Our contemporary conception of breakfast consists of an abundance of grains: cereal, pancakes, pastries, granola, etc. While I enjoy eating eggs (especially the new farm-fresh eggs we receive every two weeks), sometimes it is nice to not have to adhere to popular breakfast standards.

This morning, I planned to eat three eggs scrambled with mushrooms, spinach, salsa and avocado. However, when I opened the kitchen I saw the crisp butter lettuce I picked up yesterday, a salad seemed a perfectly viable option.

Simple recipe: chicken, home-made roasted red and yellow peppers, avocado and butter lettuce.

Walnut Flax Pancakes

Do not fear the flax! These pancakes are nutty, hearty and super flavorful. To make a quick sugar-free syrup I put 1/4 cup of chopped frozen cherries in the microwave for 2 minutes. The result was a thick and rich cherry sauce. Of course, these would be great with honey as well...

1 cup coconut flour
1/2 cup flax
1 egg
1/2 cup warm water
1/2 tsp salt
1 tbsp cinnamon
1/4 cup chopped walnuts

Mix all ingredients except walnuts in a large bowl. Heat a skillet to medium and mist with cooking spray. Pour in approximately 1/3 cup of batter, and sprinkle with about 2 tbsp walnuts. Cook 3-4 minutes per side, then flip. Serve warm.