If only I had been taking photos of all of the goodies that are being made in my kitchen this morning, then I could have a cute Christmas-y post today!  I just made 12 graham cracker gingerbread houses, while my friend Jen made GF chocolate chip cookies, and now I’m about to start on a Christmas version of Rice Krispie treats and a batch of Christmas roll and cut butter cookies.  There is royal icing everywhere you look and a sink piled high with mixing bowls and cookie sheets!  This is all in preparation for Kayla’s annual tea party tomorrow.  Maybe the cute pics and recipes will find their way here next week?!

Instead, I’ll share a couple of breakfast recipes with you that I’ve been enjoying lately.  We get so many hearty greens in our farm share toward the end of the season, and while my family doesn’t mind them once in a while, I have a hard time using them all in a week’s time.  And canning, freezing….yes, I know that can be done, but it takes time and forethought, neither of which I have or have time to have at the moment. I really hate to throw them out, and I love all of the vitamins they hold, so I end up putting them in either my eggs or my smoothies.

Here’s my egg scramble method:

Ingredients:
bunch of greens {2-4 cups kale, spinach, chard, bok choy, vitamin greens, etc}, washed and torn in pieces
2-3 tsp coconut oil {tastes delicious and so good for you, but most any oil will work}
2-3 cloves pressed garlic
4-5 eggs, whisked
salt and pepper
1/4 cup cheddar or other cheese, grated {optional}

Directions:
Whisk 4-5 eggs together in small bowl. Heat coconut oil in a small skillet.  Add greens and pressed garlic and saute until greens are wilted. Pour in whisked eggs and stir until eggs are cooked through.  Add cheese if desired and stir until melted. Add salt and pepper to taste. Serve with GF toast or fruit.

Last week, Kayla went shopping with me and put some strawberry kefir in my cart at Trader Joes. I thought she might have a hard time drinking it all herself, so I started using some of it in my smoothies.  We also happened to have a couple of bags of spinach that I didn’t use at Thanksgiving, so I started making my way through the bags by using the spinach in my smoothies, too.  The spinach will turn your smoothie very green, but they are still very yummy and healthy, of course.

Ingredients:
1/2 banana
1/2 cup mangoes {mine were Trader Joes frozen}
3/4 cup strawberry kefir
1/4 cup water
2 Tbsp peanut butter
1 tsp flaxseed oil {optional}
1 cup fresh spinach

Place all ingredients in blender.  Blend until thoroughly combined and smooth. Add more water if too thick.

Easy ways to get greens in your breakfast ~ enjoy!