Yao’s Healthy Breakfast on the Run

One of the things you learn when you change your choices about food intake, specifically removing gluten, dairy and eggs, is that what we have considered to be “normal” foods for certain meals can seem nearly impossible.  YAO has teamed up with professional Chef Sherrie Robbins, to present some easy meals each month. Sherrie makes use of simple fresh ingredients including tasty herbs and ingredients that support not only YAO’s love of beauty and our joy of eating delicious food but it also supports what we do in regards to Chinese Medicine and bringing your physical embodiment back into balance.

Today we are excited to share with you some out of the box ways to think about your breakfast. A little side benefit for us is that Sherrie brings these delectables by YAO for us to try! Oh darn! We can solidly say that these 2 breakfasts ROCK!  Please give them a try.  And do let us know what you think and if you make any modifications, tell us what you do as well!

---

Classic Breakfast BLT ala YAO

by Sherrie Robbins

Makes 2 servings

• 2 slices of Cracklebred crackers (alternatively, a slice of Sami’s bread toasted)
• 1/2 avocado, pitted, sliced thin or mashed (Remove Avocado if you are on the FODMAP diet)
• 1/2 c Kite Hill Chive Almond Cheese
• 4-6 grape tomatoes, washed and chopped
• 1/2 c arugula, washed and patted dry
• 2 Tbsp bacon bits or 2 slices of cooked bacon
• 1 Tbsp of olive oil
• 1 Tbsp of fresh parsley, washed and diced Salt and Pepper to taste.

To Assemble:

Spread the almond cheese on the crackers/toast.Lay down a few leaves of the washed Arugula. Add the chopped tomatoes.
Top with the bacon bits / sliced bacon
Add the slices avocados.
Drizzle on the lemon olive oil.
Add salt and pepper to taste.
Sprinkle on parsley garnish.

Cracklebred can be hard to find. Sherrie found it at the Longmont Cheese Emporium.
The buyer at Vitamin Cottage told her they would order it in if you could give them the product name. I think they used to carry it a while ago.

---

The “Med” Mediterranean Breakfast ala YAO

by Sherrie Robbins

Makes 2 servings

• 4 slices of Cracklebred, Rice Cakes or other Gluten Free Cracker or Bread 1/2 cup chopped,
• pitted olives (any kind you like)
• 1/2 cup Kite Hill Plain Almond Cheese
• Dash of red chili pepper flakes to taste
• 1 Tbsp Lemon Olive Oil from EVVO Marketplace, or your favorite olive oil 2 Sprigs of fresh oregano, leaves removed from stem and diced
• I tablespoon of toasted pine nuts

To Assemble:

1. Spread the almond cheese on the crackers.
2. Add the chopped olives, lemon olive oil, and red chili pepper flakes together in a small bowl and mix.
3. Add the olive mixture to each cracker.
4. Top with the diced oregano and toasted pine nuts. (to toast the pine nuts place them in a skillet over medium high heat and shake them around in the pan until they begin to brown)

I love to use the Cracklebred as open faced “sandwiches” with a variety of toppings! The possibilities are endless. Get creative and let us know what you came up with.

I named this treat “The Med” for a couple of reasons. Olives are a great source of fat, anti- oxidants, vitamin E, and contain anti-inflammatory properties. But they are high in calories so you can’t just chow down on a boat load of these little lovelies without thinking about calories too!