Breakfast

Superfood Oats + Berries

vegan, gluten-free / 1 serving

Ingredients

• 1 Purely Elizabeth Original Superfood Oats Cup (or substitute ⅓ cup oats from 10oz pouch)

• ¼ cup fruit of choice (summer berries, banana)

• 1 tbsp peanut butter

Instructions

Follow cooking instructions on oatmeal cup, top with fruit of choice, drizzlewith nut butter and start your day off eating purely!

Green Mint Smoothie

vegan, grain-free / 1 serving

Ingredients

• ½ cup almond milk

• 1 cup fresh spinach

• ⅓ cup frozen pineapple

• ⅓ cup ice

• ½ avocado

• juice of 1 lime, optional

• handful of fresh mint leaves, optional

Instructions

Place all ingredients in a high-speed blender. Blend on high untilthoroughly combined.

Blueberry Ancient Grain Pancakes

vegetarian, gluten-free / 2 servings

Ingredients

for the pancakes:

• 1 cup Purely Elizabeth Ancient Grain Pancake Mix

• 2 eggs

• ¼ cup oil

• 4 tbsp water

for the sauce:

• 1 cup fresh blueberries juice and zest of 1 lemon

• ½ tsp cinnamon

• 2 tbsp water

optional toppings:

• ¼ cup greek yogurt, optional

• sliced almonds, optional

Instructions

In a small saucepan over medium heat, add blueberries, lemon, cinnamon and 2 tbsp water. Bring to a simmer and cook until sauce is thickened and coats the back of a spoon. Remove from the stove and set aside. Whisk together eggs, oil and remaining water in a medium sized bowl. Fold in the pancake mix. Over medium heat, grease a skillet and ladle pancake mix and cook for approximately 3 minutes. Flip once underside is lightly brown and repeat cooking. Serve pancakes with a dollop of greek yogurt, a spoonful of blueberry sauce, and a sprinkle of almonds.

Smashed Avocado Toast

vegetarian, gluten-free / 1 serving

Ingredients

for the toast assembly:

• ½ avocado

• 1 tbsp hemp seed pesto

• 1 radish, thinly sliced

• 4 cherry tomatoes

• Juice from 1 lime wedge

• Fresh greens (microgreens, sprouts)

• Crumbled feta

• Choice of bread

for the hemp seed pesto:

• 3 cups basil

• ½ cup walnuts

• 2 cloves garlic

• ½ cup extra virgin olive oil

• 1 lemon juiced

• ½ cup hemp seeds

• sea salt, to taste

Instructions

To make pesto, add all ingredients to a food processor and pulse until well combined. Toast your sourdough bread. Spread pesto on toast, top with smashed avocado, greens, radishes, tomatoes, feta and drizzle with fresh lime juice. Sprinkle with sea salt.

Spinach + Mozzarella Frittata

vegetarian, gluten-free / 3-4 servings

Ingredients

• 2 servings of RollinGreens Ancient Grain Millet Tots, optional (substitute sweet potatoes, russet potatoes, hash browns)

• 1 tbsp extra virgin olive oil

• 1 shallot, finely chopped

• 2 cups fresh spinach

• 6 eggs

• 1 cup shredded mozzarella or fresh mozzarella

• 1 tsp sea salt

• ½ tsp pepper fresh basil, optional

Instructions

Preheat the oven to 375 degrees F. Once the oven is heated, bake Ancient Grain Millet Tots according to package instructions. Alternatively, bake potato per your preferred method. Meanwhile, heat a small sauté pan over medium heat. Add 1 tbsp olive oil followed by shallots and sauté for 2-3 minutes, or until soft. Add fresh spinach and cook until it begins to wilt. Remove from the pan. In a large bowl, whisk eggs. Add spinach, mozzarella, tots and salt and pepper. Grease a round cast iron skillet. Pour egg mixture in pan, top with fresh basil and bake for 25-35 minutes or until eggs are set and puffy and center jiggles a bit.

Citrus Chia Grain-Free Pancakes

vegetarian, grain-free / 2 servings

Ingredients

• 1 cup Purely Elizabeth Grain-Free Pancake Mix

• 2 eggs

• ¼ cup oil

• ¼ cup water

• 2 tbsp fresh-squeezed orange juice

• zest of 1 orange

• 1 tbsp chia seeds

• ¼ cup greek yogurt, optional

• pistachios, chopped, optional

Instructions

Whisk together eggs, oil, water, orange juice, half of the orange zest and chia seeds in a medium-sized bowl. Fold in the pancake mix. Over medium heat, grease a skillet and ladle pancake mix and cook for approximately 3 minutes. Flip once underside is lightly brown and repeat cooking. In a small bowl, mix together greek yogurt and remaining half of orange zest. Top with chopped pistachios.

Almond Butter Banana Espresso Smoothie

vegan, grain-free / 1 serving

Ingredients

• 1 shot espresso, or strong coffee

• 1 tbsp almond butter

• 1 banana

• 1 cup coconut milk

• 1 tbsp unrefined coconut oil

• 1 cup ice

Instructions

Place all ingredients in a high-speed blender. Blend on high untilthoroughly combined.