I just happened to be perusing my website last week and was taking note of areas that needed improvement when I learned that a friend would be in town for the weekend, creating the perfect opportunity to add a new breakfast item to the blog.

My breakfast options are slightly lacking for I find that breakfast is one of those meals that I hardly pay any mind to. My usual breakfast consists of a smoothie of some sort and I honestly don't feel that throwing a couple of things into a blender warrants a written recipe especially since I usually just go by what I have in the house, really no rhyme or reason - a little of this, a little of that, some ice and a whirl then boom drink it up. If you are curious about my breakfast choices than please follow me on Instagram at alkalinelivingkitchen, where I do post images of smoothies, breakfast bowls, and oats every so often.

Recently, I have seen a lot of recipes online boasting pancakes, spelt waffles, and porridge bowls which are all delicious and for the life of me I cannot figure out how we have regulated these foods to morning meals only. I feel the same about greens, why are they only allowed in the evening? I personally love to eat greens for breakfast because I find that they pair excellently with the rich decadence of egg yolks and can easily be used to add extra vitamins and minerals to this super important meal.

When I do have a guest, I love to create something a bit more complex and this weekend was no exception, the smokey sweet potato hash, cider braised greens and baked eggs provided the perfect opportunity to linger over breakfast in the sun room, soaking in the pleasant atmosphere, enjoying engaging conversation and witty banter all while partaking in a deliciously healthy meal. I hope that you also enjoy it!

Smokey Sweet Potato Hash with Cider Braised Greens and Baked Eggs

Serves 2

4 tbs Olive Oil

1 Onion, chopped

4 cloves Garlic, chopped

3 Sweet Potatoes, diced

1 tsp Smoked Paprika

1 tsp Cumin

4 Eggs

3 cups Greens, stems removed (I used mustard greens but any will do)

1/4 cup Apple Cider

Pink Himalayan Sea Salt to taste

Heat a medium sized saute pan over medium high heat, add the sweet potato and a 1/8 cup of water, cover and allow the potatoes to steam until almost cooked through. Uncover and let the water burn off before adding 2 tbs of olive oil, half of the onion, 1 garlic clove and the poblano pepper to the pan. Cook until softened and then add the smoked paprika, cumin and salt to taste. Make 4 small holes in the potato, cracking the eggs into them and covering with a lid to cook until the whites are set.

Meanwhile, in another saute pan, add the remaining 2 tbs of olive oil and heat over medium high heat. Once hot add the rest of the onion and garlic, stirring until softened. Add the apple cider vinegar and bring to a boil, adding the greens and covering to wilt.

Divide the greens between 2 plates and top with the potatoes and eggs. Serve with hot sauce if desired. Enjoy and healthy eating!

I have been reviewing the blog recently, making adjustments and moving things around when I noticed that I really do not have very many breakfast recipes! I always eat some sort of breakfast but more often than not it consists of a smoothie or juice.

I was never big on eating very early in the morning and thus prefer something lighter like a smoothie. I often post pictures of the smoothies or smoothie bowls on Instagam but feel that throwing a bunch of stuff in a blender doesn't warrant an actual 'recipe' as its usually just whatever fruits and veggies I have lying around!

Another great thing about an alkaline diet is that really any of the main dishes can be eaten for breakfast as well and any of the dishes labeled breakfast can be eaten for lunch or dinner since they are based on fruits and vegetables. As you know an alkaline diet consists of 70% alkaline forming foods and 30% acid forming foods. This does not mean that 30% of your diet should be filled with candy bars and processed foods! When choosing acidic forming foods you still want to look for foods that add healthy benefits to your system such as yogurt, eggs, cheese, fish or lean chicken.

The granola recipe that I created this morning is oat and gluten free and can be eaten as a snack or as breakfast, it is loaded with omega 3's from flax seeds and chia seeds, as well as antioxidants from the blueberries and protein from the quinoa. Sweetness comes from a touch of maple syrup and a dash of cinnamon, toss it on yogurt, salad, or veggies for a little crunch. I choose to eat mine with blueberry greek yogurt in a honey dew bowl - talk about a treat. It could be made in the oven but I always try to save time by making mine on the stove top, just be careful so it doesn't burn! Enjoy and healthy eating!

Blueberry Quinoa Maple Granola

Makes 8oz but can easily be doubled

1/2 cup Quinoa (uncooked)

1/2 cup Pecans, chopped

1 tbs Chia Seeds

1 tbs Flax Seeds

1 tbs Coconut Oil

1 tbs Maple Syrup

1 tsp Cinnamon

Dash of Pink Himalayan Sea Salt

1/2 cup Blueberries

1/4 cup Coconut (desiccated or flaked)

Heat 1 tbs of coconut oil in a saute pan over medium heat. Once melted add the quinoa, pecans, chia and flax seeds, tossing to coat in the oil. Let toast for 1-2 minutes, stirring frequently and lower heat if necessary.

Add the maple syrup, cinnamon and salt, stirring to combine, spread out evenly in the pan and let it cook for another 1-2 minutes until the quinoa starts to pop. Cover and reduce heat to low to contain the popping.

Stir in blueberries and coconut. Cooking until blueberries darken and soften. Remove from heat and let cool. Once cool, store in an airtight container for later use. Enjoy!