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Spring Eggs and Kale

Ingredients
Olive oil
1/4 cup sustainably-raised all natural ham or prosciutto pieces (optional)
1 Vidalia spring onion, green tops all the way to the white bulb, thinly sliced (can substitute 2 green onions)
1 small bunch of fresh organic kale, cut in large pieces (approximately 3-4 cups, loosely packed)
2/3 cup low fat goat milk 
2 farm fresh and/or organic egg whites
2 farm fresh and/or organic eggs
Goat feta cheese, chunked
Salt and pepper to taste

Preparation
Heat large skillet over medium-high heat. Drizzle with oil. Add ham pieces and brown (@ 2 minutes). Reduce heat to medium and add onions (@ 2-3 minutes). Add kale and saute until tender but still vibrant. 
Combine milk and egg whites. Spread kale mixture evenly over skillet and slowly pour milk mixture over kale. Carefully crack 1 whole egg into each side of the skillet so it poaches in liquid. Top with dollops of feta. Reduce heat to low and cover until milk mixture is set and whole eggs are desired consistency. (Might remove top towards the end to cook off some of the greens liquid -- though it makes a tasty au jus to pour over servings.) Cut through center to halve so each serving has a whole egg and serve. 
Serving Size: 2 -- Two of us put this away quite handedly with some fresh fruit -- yes, we are BIG eaters. You could also add two more whole eggs dividing it into four, if you do, consider increasing the milk mixture a bit.

Baked Pancake with Fresh Fruit

12-inch skillet with oven proof handle (cast iron skillet is best)
Ingredients
1/3 cup of organic all purpose flour (yes, gluten-free all purpose flour works too)
1/2 cup unsweetened almond milk, lowfat milk or lowfat goat's milk (all work well)
2 farm fresh and/or organic eggs
1/2 teaspoon pure vanilla extract
1/8 teaspoon of sea salt
Pinch of cinnamon
2 tablespoons of butter*
Powdered sugar
Fresh fruit (organic blueberries, blackberries, sliced strawberries, peaches, plums and/or bananas)

Preparation
Heat oven to 425.
Combine flour, milk, eggs, vanilla, salt, and cinnamon. Beat gently and do not over mix the batter. Heat skillet over medium-high heat. Melt butter and swirl around to distribute over skillet bottom and edges. When very hot, pour batter into skillet and transfer to the oven. Bake 15-20 minutes until golden brown and poofy. Sprinkle with powdered sugar. Either top with fruit or serve on the side.
Serves 2-4

* This recipe uses half the butter called for in the original and works just fine. You can also give a quick spray with cooking spray for good measure just before pouring in the batter. 

Adapted from The Essential New York Times Cookbook

Granola, Old Faithful

Ingredients:
4 cups  organic rolled oats 
1 cup  raw nuts, chopped (almonds and walnuts work great)
1/4 cup  organic quinoa
1 teaspoon cinnamon
1/4 teaspoon pure sea salt
1/3 cup honey
1/3 cup molasses
1/3 cup water
2 tablespoons olive oil
2 cups dried fruit (raisins, dates and apricots work great) ~ For a yummy change of pace, go tropical try organic dried banana or mango ~

Preparation: 
Preheat over to 325.
Combine first five ingredients in large bowl. Combine honey, molasses, water and oil in small saucepan and bring to a boil. Remove from heat and pour over oat mixture, stirring well to combine and coat. Spread onto jelly-roll pans coated with cooking spray. Use 2 pans if needed to make sure it spreads out evenly and in a single layer.
Bake for 35-40 minutes, stirring every 7-10 minutes. Ovens vary so watch it the first time and note what works to get a lightly toasted golden brown. (Tip: Take a spoonful out, let cool then taste to get a more accurate indicator.)
Remove from oven and stir in dried fruit and flaxseeds. Cool completely then store in an airtight container.

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