Healthy Breakfast Red Berry Risotto

Healthy Breakfast Red Berry Risotto

  • 1 quart water
  • 3½ cups almond milk
  • 1 cinnamon stick
  • 1 (1×3-inch) orange peel
  • 3/8 cup hulless barley
  • ¾ cup brown rice
  • 1/3 cup honey
  • Per serving:
  • 1/16 cup pomegranate juice
  • 1/3 cup mixed red berries (strawberries, raspberries)
  • ½ T. sliced almonds

Method: In large nonreactive pot, bring water, almond milk, cinnamon and orange peel to a boil.

Reduce heat; add barley and brown rice.

Simmer on low for 1 hour, stirring frequently, until grains are swollen and mixture is creamy.

Remove cinnamon stick and orange peel; stir in honey.

For each serving: Stir in pomegranate juice. Fold in berries, being careful not to break up.

Spoon into bowl.

Top with almonds.


10 servings

Provided with permission from ACF; Credit: Paul Lynch, executive chef, FireLake Grill House & Cocktail Bar Sizzle, Winter 2013

Body Builders Healthy Fried Rice Recipe

Body Builders Healthy Fried Rice Recipe

  • 1/3 of an onion
  • 1 cup cooked rice
  • 1 cooked chicken breast – chopped
  • 1 stalk of celery – chopped
  • 1 carrot – grated
  • 1/2 cup broccoli broken into small florets
  • 2 eggs
  • salt/ pepper
  • garlic powder
  • braggs liquid aminos (or soy sauce)

– saute onion in a small amount of oil til translucent
– add broccoli, celery and carrot – saute for a few min
– add chicken and rice — saute til rice and chicken are hot
– mix 2 eggs – keep stirring until eggs are cooked.
– season with salt/ pepper, garlic powder and 1 tbsp of liquid aminos — to taste
– serve hot
– top with ketchup if desired

Apple Butter

Apple Butter

  • Apples any variety: 5 lbs

  • Honey: 2 cups

  • Cinnamon: 1/2 teaspoon

  • Nutmeg: 1/2 teaspoon

  • Vanilla extract : 1/2 teaspoon

  • Cooking steps:

  • Peel, cut and core apples. Add all spices and honey and vanilla to crockpot. Cook on high. Purée mixture. If the apple utter is to sweet use lime or lemon juice to cut the sweetness. Start with 1/2 teaspoon at a time.

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Sweet Potato Drop Biscuit with Cinnamon-Honey Butter

Sweet Potato Drop Biscuit with Cinnamon-Honey Butter


2 cups wheat flour
2 tablespoon brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon orange zest
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled
1 cup mashed cooked sweet potato
1/2 cup buttermilk

Cinnamon-Honey Butter:
8 tablespoons butter, at room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon



Place a rack in the middle of the oven. Heat the oven to 425 F. In a large bowl, whisk the flour, brown sugar, baking powder, salt and baking soda to combine
Cut the butter into small pieces and add it to the dry ingredients. Mix until the largest pieces of butter are about one-half inch. Stir in the buttermilk, just to combine
Using a 1/4 cup measure, drop mounds of the dough two inches apart onto a cookie sheet. Bake until the bottoms are golden brown, 14 to 16 minutes
Prep time: 15 minutes
Cook time: 15 minutes

Cinnamon-Honey Butter

In a small bowl, mix the butter, honey and cinnamon to combine.

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