Breakfasts for Pregnancy

Crustless Spinach Quiche

Makes 4-6 servings

Packed with choline and protein from eggs, calcium from cheese, and folate from spinach, this quiche is a prenatal nutrition superstar. Make two and freeze one (cut into individual portions) for later.

Ingredients

• 􏰀  1 tablespoon coconut oil or butter

• 􏰀  1 onion, chopped

• 􏰀  10 oz package frozen, chopped spinach, thawed and drained

• 􏰀  6 eggs, ideally from pasture-raised chickens

• 􏰀  3 cups shredded cheese (Muenster, cheddar or jack)

• 􏰀  1⁄2 teaspoon salt

• 􏰀  1⁄8 teaspoon black pepper

  Directions

1. Inalargeskillet,cookonionsincoconutoilorbutteruntilsoft.

2. Stir in spinach and allow excess moisture to evaporate.

3. In a large bowl, mix eggs, cheese, salt, and pepper.

4. Add spinach-onion mixture and stir to combine.

5. Pour into a buttered 9-inch pie dish.

6. Bake in a 350 degree oven until eggs set, about 30 minutes. Let cool

   for 15 minutes before serving.

NOTE: This recipe comes together quickly if you plan ahead and defrost the spinach overnight in the refrigerator. Simply poke a hole in the bag squeeze out the excess moisture, and mix it in. You may substitute any freshly cooked green for the spinach, such as kale or chard.

Grain-free Granola

Makes 10 servings (~1⁄2 cup each)

One of the biggest questions I get is “What can I have instead of cereal?” Yes, if you’re following my approach, conventional breakfast cereal is off the table. My recipe for grain-free granola gives you the satisfaction of a crunchy, lightly sweet “cereal” without the refined grains.

Ingredients

• 􏰀  1⁄4 cup coconut oil or butter, melted

• 􏰀  3 cups unsweetened coconut flakes

• 􏰀  1 cup sliced almonds

• 􏰀  1 cup chopped walnuts, pecans, hazelnuts, macadamia nuts (or

  combination)

• 􏰀  2 tablespoons chia seeds, whole

• 􏰀  2 tablespoons pure maple syrup

• 􏰀  2 teaspoons ground cinnamon

• 􏰀  1⁄4 teaspoon ground nutmeg

• 􏰀  1⁄2 teaspoon sea salt

  Directions

1. Melt coconut oil or butter in a small saucepan.

2. Mix with remaining ingredients.

3. Spreadontoalargebakingsheetandbakefor25minutesat275

   degrees until golden brown and fragrant. Be sure not to over-bake.

   Granola will crisp as it cools.

4. Storeatroomtemperatureinanairtightcontainerforupto1month.

NOTE: You may add stevia to taste if you’d like a sweeter granola.