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Breakfast Recipes

HERB GARDEN FRITATTA

Ingredients:
  • 2 Omega 3 Eggs
  • 2 Egg whites
  • 2 tsp ghee or coconut oil
  • ½ Cup Asparagus tips
  • ¼ Cup red onion finely chopped
  • 2 handfuls spinach leaves
  • 1 Vine ripened tomato, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh chopped Rosemary
  • 1 tsp fresh chopped Thyme
  • 1 Tbsp fresh Basil, chopped
  • Salt and pepper to taste

*Vegetarian Option: Use Firm Tofu (equivalent of four eggs) or about 8 oz of tofu

*Optional: dried spices may be substituted. However, for the health benefit as well as flavor, you should try to use fresh herbs. If using dried herbs, use no more than a teaspoon of each.

Preparation:
  1. Whisk egg beaters or egg whites in a bowl and set aside.
  2. In a small non stick pan, heat 1 tsp. ghee or oil over medium heat. Sautee onion and asparagus for about 2 minutes, until softened. Add garlic and sautee for another 2 minutes.
  3. Remove onion, asparagus and garlic from pan… place on dish and set aside.
  4. Add 1 tsp. ghee or oil to pan. Pour egg mixture into pan. As egg mixture begins to set, add onion, asparagus and garlic mixture to eggs, but do not scramble. Allow mixture to set in nice round shape.
  5. Add rosemary, thyme, basil, spinach, salt, and pepper.
  6. Place frittata on plates and top with tomato slices.
Consider serving with half an apple or half cup of berries and 1/4 avocado for a more substantial meal that will satiate you for several hours.

*If substituting egg with tofu follow same steps above, but use tofu in step four. Crumble tofu and cook until slightly browned. Continue with steps 5 and 6. The "frittata" will not have the same set look that eggs do, but the flavor will be delicious.

Recipe from "Change Your Brain, Change Your Body" Cookbook



BERRY NUTTY QUINOA

Ingredients:
  • 1 Cup unsweetened almond milk
  • 1 Cup water
  • 1 Cup rinsed quinoa
  • 1 Tbsp Earth Balance
    optional- 1 scoop sugar free protein powder (we prefer vegan protein, like pea protein)
  • 4 drops Vanilla Crème Stevia
  • 1 Cup fresh blueberries
  • 1 Cup fresh strawberries, sliced
  • 1/2 tsp ground cinnamon
  • ¼ Cup chopped walnuts, raw

Preparation:
  1. In a medium saucepan over high heat, combine almond milk, water and quinoa. Bring to a boil. Reduce heat to medium low. Cover and simmer until most of the liquid is absorbed, about 15 minutes.
  2. Add Earth Balance and stevia (if desired) and stir well.
  3. Remove from heat and let stand for 5 minutes.
  4. Add protein powder if desired.
  5. Stir in blueberries, strawberries and cinnamon.
  6. Top with walnuts and serve warm.
Optional: drizzle each serving with a little raw honey. The fruit sweetens this dish enough that even my six year old prefers it without the agave nectar. But for those of you with a killer sweet tooth or PMS, a little honey goes a long way.

4 Servings

Recipe from "Change Your Brain, Change Your Body" Cookbook



BERRY ALERT

Ingredients:
  • 1 Cup frozen organic blueberries
  • 8 oz. coconut pure coconut water or unsweetened almond milk
  • 1 large hand full baby spinach-about 1 1/2 cups (I promise you can't taste it, but you can adjust the amount initially until you get used to it if necessary)
  • 2 Tbs avocado- about 1/4 avocado
  • 2 Tbs flax seeds
  • 1 scoop Vanilla or Berry flavored, sugar free protein powder (I prefer pea or rice protein sweetened with stevia). Use 2 scoops for large men.
  • 1 Tbsp Freeze Dried Greens (Green Vibrance is one of my favorite brands)
  • 1 Dropper full of Vanilla Creme flavored, liquid stevia
Optional Additives:
  • Fiber
  • Bee Pollen
  • Aloe Gel
Preparation:
  1. Add all ingredients to blender bowl.
  2. Turn blender on low at first, then increase speed.
  3. Add additional water or coconut water as desired to achieve desired consistency.
  4. Pour into glasses and serve cold
Serves 2

Recipe from "Get Healthy With the Brain Doctor's Wife" Cookbook