Recipes
Discover Delicious, Nutritious Recipes
No. 1
MAGIC EGGS
with
SALAD FOR BREAKFAST
Our grandson George came to visit us in FL when he was four years old. On George’s first morning, he and Rich (AKA Papa!) were playing cards at the kitchen island. George loves playing War with his Papa! I told George that I make eggs for Papa every morning and asked him if he’d like some too. When he said he didn’t like eggs, Rich said, “But George, Lizzy makes MAGIC EGGS!” George’s eye opened wide and his mouth dropped. He was fascinated. How are they magic, he asked? I shared with him that it was my special way of cooking eggs for the people that I loved that made them magic. He was sold! And to this day – three years later, when any of our grandkids are at our house for breakfast, they ask for Lizzy’s Magic Eggs in the morning! The Salad for Breakfast is another story! Crunchy greens, sliced avocados and tomatoes are a staple for Rich with his eggs. When we’re out to dinner with friends he loves to say, “Ask me what I eat for breakfast?” He loves to tell people he eats salad for breakfast. He’s very proud of his diet!
No. 2
LIZZY’S FAVORITE BREAKFAST
Breakfast is my favorite meal of the day. A good strong cup of coffee with a splash of organic cream and a light, yet not too filling yogurt parfait is the perfect start to my day. Depending on my nutrition needs on any given day I choose either Organic Greek Whole Milk Yogurt or Cocoyo non-dairy plain coconut yogurt. The former is filled with protein and the latter with good fats. The constant in the parfait is my TLC Granola, the absolute yummiest topping. I have a friend that loves my granola so much he puts it on everything including his brisket! It’s sweet, crunchy and tastes like a treat yet it’s healthy because it contains no added sugar, no oats and lots of healthy nuts and seeds.
No. 3
TLC GRANOLA
tender lovin’ clean granola
This is the official LBLIB OG recipe! When I lived in Boston, I saw this amazing masseuse named Marlen. She and I bonded over our passion for food as medicine. We both graduated from the Institute of Integrative Nutrition program, so we had lots to discuss while she was getting all the knots out of my back. Marlen told me about this “keto granola” she’d made and how it was healthy and addictive! The original recipe came from a Keto Cookbook which I no longer have the name to share! Since I made this in 2019, I have been making it ALL THE TIME because it is healthy and addictive. I have named it TLC Granola because it is “tender lovin’ clean” meaning that all the ingredients are organic and there are no added sugars or refined carbs. It’s easy to make and I love giving it as gifts in my special mason jars. To this day I still eat it daily with my coconut yogurt, Greek yogurt or cashew milk and berries. Ask anybody who’s tried it, it’s a TEN!!
No. 5
Roasted Broccoli
Vegetables are my number one source for food as medicine. I believe green and colorful veggies have the power to heal many ailments. When I cook cruciferous veggies for dinner, I make sure to only buy organic to avoid any pesticides sprayed on them. Use organic Avocado or Extra Virgen Olive Oil to prep the broccoli and then use as many spices as you like. Lately I’ve been using a turmeric ginger salt on the broccoli which adds a tangy and salty flavor.
No. 6
Margaret’s Hummus
Stop the presses – this is the official OG Hummus recipe! My step daughter-in-law Margaret’s mother Venetia made homemade hummus when she was a child. Margaret learned to make it while watching her mother. Venetia’s most important lesson in making great hummus is that you can never add enough lemon juice! So, when I met Margaret in 2013, and she brought hummus to dinner, I asked her for the recipe because it was the BEST hummus I’d ever eaten. She casually replied, “it’s a little of this and a little of that”. It took me years to learn that great family recipes that have been passed down are usually never written down and they consist of “a little of this and a little of that”. But as time went on and Margaret and I became closer I asked her to call me the next time she was making the recipe, and I’d write it down. Voila! I served Margaret’s hummus at a cooking class in February 2020 with twenty women. To this day those women still make her hummus all the time, they share it with their friends and family, and I continue to be asked for the recipe.
No. 7
Caprese Salad
This recipe has three stories connected to it! First, Rich eats salad every day for breakfast so he prefers not to have a salad at dinner. This Caprese gets me around that roadblock! Secondly, he always orders Caprese at restaurants, so I thought, why not make it at home? Third, I discovered organic prosciutto at Whole Foods and decided to give it a try. It’s so delicious and salty and adds the perfect tweak to this salad. Final note – I prefer feta cheese, so I make his with mozzarella and mine with organic feta!
