Today I will be continuing my epic non-traditional holiday meal recipes by highlighting my healthy Christmas day breakfast!


This particular one can be made vegan, if you choose.


I have been really making an effort lately to stay on course, and eat foods that are easily digested and assimilated so that I can be the healthiest version of myself.


I have been practicing correct food combining for ideal enzyme release and digestion (more to come on food combining in a separate blog post), and increasing my intake of probiotic foods.


This breakfast was created not only with health being the top priority in mind, but also for flavor.


Vegan or not vegan, you can enjoy this breakfast guilt-free!


*Tip: Allow two extra days in advance for sprouting the quinoa before starting the cooking process.


Healthy Holiday Breakfast


For the Flatbread:


What you’ll need:


*1 cup quinoa (allow approx.. 2 days for sprouting)

*1/8 cup melted coconut oil

*1-2 cloves raw garlic

*1/2-1 teaspoon pink Himalayan sea salt

*1/2 teaspoon pepper

*slightly less than 1/8 tsp Xanthan gum (can be purchased at a health food store)

*1-2 teaspoons thyme, oregano or Italian seasoning (whatever you have on hand- optional)


For the rest:


*organic avocado

*organic spinach

*organic yellow onions

*1 clove fresh garlic, minced

*enough coconut oil for sautéing

*pink Himalayan sea salt

*black pepper

*organic raw sauerkraut (click the links below for my favorite brands)

*1 egg, over-easy (optional)

*smoked salmon (optional)


My favorite sauerkraut: 

The Brinery




How to:


1.     Soak quinoa over night in 4 cups filtered water in a glass bowl (cover with paper towel to allow to breathe). The next day rinse the quinoa at least once. Place quinoa into a fine mesh strainer, spread evenly and set strainer in a glass bowl to allow for drainage. Cover with a paper towel and allow quinoa to sprout for 12-24 hours (you will know it is done when you see the little “tails” emerge from the grain). Rinse quinoa once more, before cooking.

2.     Cook quinoa by simmering in water (enough to cover quinoa thoroughly in a small pot) for 7-10 minutes, until quinoa is cooked but not mushy. While quinoa is cooking, preheat oven to 400 degrees. Drain quinoa thoroughly in a fine mesh strainer.

3.     Put sprouted and cooked quinoa into a food processor. Add coconut oil, salt, pepper, garlic, optional herbs and Xanthan gum. Blend until creamy. This will be quite thick.

4.     Grease a baking sheet with melted coconut oil. Use your hands or a spatula to spread the quinoa batter evenly onto the baking sheet. This should be spread quite thin, but make sure there are no holes.

5.     Place it in the oven for 15-18 minutes, or until slightly crispy.

6.     You can use this flatbread for this particular recipe (which I’m about to share), or as a pizza crust. You can also freeze it for later.

7.     While the crust is baking, cook up over-easy eggs (as many as you desire…just be sure to keep the yolks runny) and begin sautéing onions and spinach (as much as you desire).

8.     Once the crust is done baking, allow to cool for a few minutes. Then, using a pizza slicer, divide the flatbread into 4 equal triangle sections.

9.     Place a section of flatbread on your plate and top with over-easy eggs. Place sautéed spinach and onion mixture on the side, as well as a little smoked salmon and garnish with a couple slices of fresh avocado and sauerkraut.

10.  *For the vegan option, simply eliminate eggs and smoked salmon and instead, top flatbread with onion and spinach. Season as desired with sea salt and pepper.




Did you like this recipe? Tell me about it in the comments and share with your friends!


Questions? Comments?

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