Issue 68: EZ-PZ Recipes

Easy French Toast
Yield:  4 servings

Ingredients
1 cup plain yogurt
1⁄2 teaspoon honey
2 eggs, slightly beaten
1⁄2 teaspoon sea salt
8 slices sprouted or sourdough whole grain bread

Directions
Combine eggs, yogurt, honey and salt in a mixing bowl. Dip each slice of bread quickly into the mixture and brown in extra virgin coconut oil. Serve with butter and unheated honey, maple syrup or fresh fruit.

Source: Nicki Rubin

Ingredients
2 pieces sprouted grain bread or 1 sprouted grain English muffin
Pasta sauce
Monterey Jack or cheddar cheese
Green onions, thinly sliced (optional)
Herbamare seasoning

Directions
Toast bread or English muffins. Place bread on baking sheet. Spoon pasta sauce over bread. Place onions over pasta sauce. Cut slices of cheese and place over onions. Sprinkle with Herbamare and cook in oven for 5 minutes or until cheese melts.

Source: Nicki Rubin

Ingredients
1 1⁄2 lbs. lamb stew meat
1 1⁄2 cups diced carrots
1 cup diced celery
1⁄4 cup canned tomatoes
1 1⁄2 cups diced potatoes
1⁄4 cup chopped onion
1 teaspoon Celtic sea salt

Directions
Brown the lamb in extra virgin coconut oil. Cover with water and add salt. Simmer until meat is tender. Add vegetables and cover. Simmer for 30 minutes or until vegetables are cooked.

Source: Nicki Rubin