Recipes — Breakfast

Amy Ingram

Fajita Omelet

  Ingredients: 1 tablespoon Liquid Gold Tuscan Herb Infused Olive Oil1/2 onion, sliced1 bell pepper, sliced5 mushrooms, sliced1 teaspoon crushed garlic3 eggs, beatensalt and pepperfor topping: avocado slices, salsa, sliced black olives Optional toppings: shredded cheese, sour cream Directions: In a medium skillet, heat olive oil until shimmering. Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside. Heat pan to medium high. Pour eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle,...

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Amy Ingram

Vegan Pumpkin Pie Pancakes

  Ingredients: 1 1/2 cups whole wheat pastry flour or white wheat flour 3 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 1/2 tsp pumpkin pie spice 1 1/3 cup unsweetened coconut milk 1/3 cup pumpkin puree 1 Tbsp Liquid Gold Mild EVOO Directions: In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice. In a medium bowl, whisk together coconut milk, pumpkin puree, and olive oil. Pour the wet ingredients into the dry and stir with a spatula just to combine. The batter will be thick. Preheat a griddle or large skillet over...

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Myrna Burlock

Gluten Free Granola

Ingredients: 3 Cups Gluten Free Oats1 Cup Buckwheat Grouts3/4 Medium Sweet Shredded Coconut1/4 Cup Cane Sugar1/2 Cup Liquid Gold Blood Orange Olive Oil1/2 Cup Maple Syrup1/3 Tsp Ground Cinnamon3/4 Tsp Sea SaltDried Cranberries to taste (optional) Directions:  Preheat oven to 250 degrees Fahrenheit. In a large bowl combine all dry ingredients except cranberries. In another bowl, whisk together Blood Orange Olive Oil and Maple syrup. Combine wet and dry ingredients and coat thoroughly. Spread mixture in two baking sheets and bake. Stir every 20 minutes to cook evenly and reduce sticking. Granola is done when golden brown in color. When...

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Myrna Burlock
Blood Orange Granola

Blood Orange Granola

Ingredients 4 cups rolled "old fashioned oats" not instant 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup dark brown sugar 1/2 cup maple syrup 1/2 cup LG Blood Orange Infused Olive Oil 3/4 teaspoon sea salt dried cranberries or raisins Directions Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour over evenly over the oat mixture and toss to thoroughly distribute.  Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes...

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