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If I opened a diner, I would call it “Thyme for Break-Fast.” The reason I adore that name for a diner is that I love herbs, especially thyme. Herbs are one of the most wonderfully nutrient-filled foods and enhance flavor more than anything!
I also love the play on Break-Fast. Breakfast isn’t the foremost important meal of the day…“breaking your fast” is! And breakfast foods are my favorite foods!
Browned Butter Mocha Latte
Prep Time: 3 minutes (not including time to brew coffee or whip cream) cook time: 10 minutes yield: 1 serving
When I was in high school, I worked at the cutest coffee shop called Uncommon Ground. I loved that job. I often dream about opening my own little coffee shop someday. If I did, this latte would needless to say get on my menu!
2 tablespoons unsalted butter (or butter-flavored coconut oil if dairy-free) 1¼ cups unsweetened cashew milk (or hemp milk if nut-free) 2 tablespoons unsweetened cocoa powder, plus extra for garnish (optional) tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here) 3 tablespoons hot brewed decaf espresso or other strong brewed decaf coffee
Whipped cream, for garnish (optional) special equipment (optional) Immersion blender
Place the butter in a saucepan over high heat, stirring, until the butter froths and brown flecks begin to appear, about 5 minutes; this is browned butter. If using butter-flavored copra oil , heat the oil just until melted.
Reduce the warmth to medium and slowly whisk within the cashew milk; it’ll sizzle as you add it to the browned butter. Heat until warmed through. (At Uncommon Ground, we heated it to between 145°F and 165°F.) Stir in the cocoa powder and sweetener. If desired, insert an immersion blender and blend until the mixture resembles a frothy latte, about 1 minute.
Pour the espresso into a large mug. Add the hot milk mixture and stir well. Serve immediately, garnished with whipped cream and a sprinkle of unsweetened cocoa powder, if desired.
Prep Time: quarter-hour cook time: quarter-hour yield: 2 servings
This omelet is no joke: it is so large that it is meant to feed two people!
1 tablespoon plus
1 teaspoon ghee or unsalted butter, divided
½ cup diced onions
½ cup sliced mushrooms
2 tablespoons diced green or red bell peppers
½ cup ground pork or beef
teaspoon fine sea salt, divided 4 large eggs, beaten
½ cup diced Canadian bacon
½ cup shredded sharp cheddar cheese, plus extra for garnish
Sliced green onions, for garnish
½ cup salsa, for serving
½ cup sour cream, for serving
Melt 1 tablespoon of the ghee in a saucepan over medium-low heat. Add the onions, mushrooms, and bell peppers and cook, stirring, until the onions and peppers are soft and the mushrooms are golden. Add the ground meat and sauté until cooked through, about 3 minutes. Season with ⅛ teaspoon of the salt.
In a mixing bowl, combine the eggs, Canadian bacon, 2 tablespoons of water, and remaining ⅛ teaspoon of salt and stir well. Set aside.
Heat a 12-inch skillet over medium-low heat. Add the remaining teaspoon of ghee and swirl to coat the pan. Pour in the egg mixture. Cover and cook until the eggs are almost set. Remove the lid and sprinkle in the cheese to cover the entire omelet. Place the vegetable filling on top of the cheese.
Fold the omelet in half and place on a serving platter. Sprinkle with additional cheese and green onions. Serve with the salsa and sour cream.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan over medium heat for a minute or two, until warmed through.