April 08, 2021 2 min read

Healthy Breakfast!

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Avocado Toast with Poached Egg


  • 2 very fresh eggs
  • 2 tablespoons of Neapolitan Herb Balsamic Vinegar
  • 2 pieces sprouted or whole grain bread
  • 1 avocado
  • handful of greens spinach/chard/arugula etc
  • salt and pepper



  1. Crack the eggs into individual small dishes and set aside while the water is heating.

  2. In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.

  3. Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.

  4. While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.

  5. When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction - Add pepper flakes for a kick .


Olive Oil Granola w/ Coconut, Cherries & Cashews:


  • 6 cups old fashioned rolled oats
  • 1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)
  • 1 cup unsweetened large flake coconut
  • 1 cup dried fruit (I used cherries) but you can use blueberries, dates, raisins, cranberries... etc.
  • 1/2 cup Blood Orange Olive Oil (or Persian Lime Olive Oil or Lemon Olive Oil)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract



  1. Preheat the oven to 325 F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Mix the first four dried ingredients and spread out on to an even layer over the lined baking sheet.
  4. In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in with the warm honey and vanilla. It won't emulsify, but that's alright.
  5. Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute an even layer and place into the oven on the middle rack.
  6. Every 10 minutes for about 1/2-hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey. Allow it to cool and store in an airtight container for up to 3 weeks.