We’re always wondering how to get more vegetables in our diet, especially at breakfast, when it’ easy to reach for everything but greenery. Aran Goyoaga solves the conundrum with easy, delicious, and surprisingly quick vegetable-filled breakfast options, including superquick, potassium-rich gluten free tortillas that can and should be made again and again.
Photography Aran Goyoaga
Broccolini and Fried Egg Tostadas with Caper Vinaigrette
This is one of the simplest and most nutritious gluten-free breakfasts you can make, and it includes an amazingly easy and nutritious gluten-free tortilla recipe!
Baked Eggs with Caramelized Onion, Kale, and Smoked Salmon
This one-pan gluten-free baked eggs dish is loaded with flavor and texture. You can easily double this recipe and bake in a large casserole to feed a crowd.
Orange-Honey Poached Rhubarb with Cashew Cream on Toast
Make any morning special with this perky, gluten-free, dairy-free, dessert-like toast featuring sweet and tangy poached rhubarb and cashew cream, the latter of which you can use anytime in place of ricotta.
Pineapple-Ginger Green Smoothie
Sweetened with pineapple and apple and slightly spicy from ginger, this morning beverage delivers a good amount of greens to kick off the day.
Soft-Cooked Eggs with Asparagus and Snap Pea Breakfast Salad
Why not have salad for breakfast? When topped with a soft cooked egg and served with toast, this dish becomes the perfect spring or anytime breakfast or brunch entree.
We recommend Aran Goyoaga’s cookbook. Find it here.
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