Granola with Yogurt and Fruit, Baby Kale Salad, Egg Cocottes

Breakfast is the name of the game this chilly Friday morning. This is something that was actually quite easy to make, the most difficult part was cracking eggs into the makeshift ramekins (tinfoil making cups). Healthy and delicious, what more you want in meal?

Granola with Yogurt and Fruit
Serves 12

Ingredients:
8 cups rolled oats
2/3 cup whole almonds
2/3 cup raisins
12 dried apricots, chopped
2/3 cup pumpkin seeds
1/2 cup sugar (I like evaporated cane juice)
8 Tbs maple syrup

Preparation:
1. Preheat oven to 325 degrees F.
2. Mix together all ingredients in a large bowl until completely combined.
3. Transfer to two tinfoil lined baking sheets.
4. Bake 25 minutes until lightly toasted, stir, bake another 10-15 minutes until crisp and golden.
5. Serve with yogurt and fruit (I used mangoes, blackberries, and strawberries) or in milk. After cooled, store in an airtight container for up to a month, a ziplock bag works well.

Egg Cocottes
Makes 12 individual servings

Ingredients:
6 oz chopped spinach (I used half a bag of Power Greens)
12 eggs
12 Tbs milk (lactose free milk to make the dish lactose free)
12 Tbs shredded parmesan cheese
salt and pepper (use freshly ground if you can, it makes a difference here)

Preparation:
1. Preheat oven to 400 degrees F.
2. In buttered ramekins set on a baking sheet or buttered tinfoil baking cups placed into a muffin tin, place enough greens to cover the bottom of the cups (about 1/2 oz or about 1 Tbs, enough so that there's still room for the egg).
3. Crack an egg on top of spinach, add a spoonful of milk (lactose free milk for those who are lactose intolerant), sprinkle with parmesan and season with salt & pepper.
4. Bake for 6 minutes or until the egg no longer jiggles when you nudge, the top should puff up a little.

Baby Kale Salad
Makes 12

Ingredients:
10 oz box of baby kale
10 oz box of baby arugula
3 cups of 1 bag of shredded carrots
1 carton of yellow cherry tomatoes, cut in half
Ginger sesame seed dressing

Preparation:
1. Dress greens so that the leaves are lightly coated.
2. Layer carrots and tomatoes on top of salad to ensure that they don't sink to the bottom.