BRING INGREDIANTS TO A BOIL AND SIMMER FOR 1 HOUR
Savory Beet and Brussels Sprout Bake
Cut potatoes in half; wrap in plastic; bake in microwave. Set aside. Arrange marinated Brussels Sprouts in a baking pan prep'd with no-stick spray. Roast at 450 for 20 minutes. Peel and cube beets. Boil until tender (15-20 minutes). In a heavy pan, saute onion in 1 TBSP of XVOO until clear. Add cooked beets and roasted Brussels sprouts. Cook about 3 minutes. Stir in 1/2 C red wine, roasted peppers, cumin and ground pepper. Cook about 3 minutes. Turn off heat. Add rest of wine and lemon juice.
Arrange veggies and potatoes in a serving dish. Garnish with crumbled Feta Cheese. Serve hot.
Oatmeal Pancakes
In a food processor, blend the oats, cottage cheese, egg, and lemon juice. Then put a skillet over medium heat. Swirl in the butter around the pan starting from the middle going outwards. Pour in a small amount of batter, depending on your favored size. When the top bubbles and the bottom of the pancake has browned, flip the pancake. The pancakes are done when both sides are completely brown.
Cook small amounts at a time.
Best served with your favorite fruit on top.
Melon Breakfast
Segment the melon into a bowl, and add yogurt and nuts
