Breakfast (New)- Pt.1/3

Ingredients 2 ½ pounds of potatoesCooking spray or oil1 1/2 teaspoons coarse sea salt1/2 teaspoon ground black pepper Directions Pre-heat the oven to 350ºF.  Wash and peel your potatoes. Using a mandolin or a cheese grater, shred your potatoes. When done, rinse the starch off your peeled and shredded potatoes.  In a roasting pan, mix the potatoes with salt and cooking spray or oil. Then toss them together. Roast the potatoes for 20 minutes, and then transfer to a baking sheet (making sure the potatoes are touching). Broil potatoes for 10 minutes or until golden brown. Cut in to pieces...

Ingredients 1 just ripe banana (~1/2 cup mashed) 1 1/4 cups unsweetened almond milk 1/2 tbsp. flaxseed 1/4 tsp cinnamon 4-5 slices hearty wheat bread (Sturdy rustic breads work best here. If using a sandwich-style type of bread, soak it for less time) Optional: 1/2 tsp vanilla extract, 1 tbsp. almond meal for texture, maple syrup/peanut butter for topping.  Directions Mash banana in a large shallow bowl. Add almond milk, flaxseed, cinnamon and stir. If your batter appears extremely gloppy, add more almond milk to thin it out. It should be pourable. (Vanilla is optional.) Let batter rest for 5...

Ingredients 3 large russet potatoes, peeled 2 zucchinis, about 2-3 cups shredded 1½ teaspoons salt, plus more for sprinkling on top Olive oil Directions 1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until they are fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm. 2. Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a...