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Breakfast

Breakfast General

Breakfast Martini

Breakfast Martini
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Servings Prep Time
1 2
Servings Prep Time
1 2
Breakfast Martini
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Servings Prep Time
1 2
Servings Prep Time
1 2
Ingredients
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Instructions
  1. Add all ingredients to a shaker with ice.
  2. Shake for 30 seconds.
  3. Pour into a chilled glass or cup.
  4. Serve immediately.
Recipe Notes

NOTE: The breakfast martini cocktail pairs well with spicy citrus salad.

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Breakfast General

Eggplant Shakshuka [Video]

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
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Instructions
  1. Finely chop 1 large onion
  2. Dice eggplant and tomatoes into ½-inch cubes.
  3. Place eggplant in a colander, and salt it to draw liquids out.
  4. Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
  5. Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
  6. Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
  7. When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
  8. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
  9. Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
  10. Add chopped garlic cloves and spices.
  11. Crack eggs into a bowl.
  12. With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
  13. On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
  14. Squeeze the juice of 1/2 a lemon over the shakshuka.
  15. Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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Breakfast

Chocolate nut bars

Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Ingredients
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Instructions
  1. Smash bananas and almond milk.
  2. Mix eggs and raw honey until homogenous. Add flour and mix until smooth. Add grains and bananas.
  3. When dough is homogenous, add whole nuts.
  4. Pour into a baking pan (long but not deep) on parchment paper.
  5. Bake at 350 degrees for 25 minutes.
  6. Melt chocolate with 2tbsp of almond milk.
  7. Cut edges. When completely cool, pour chocolate on top.
  8. Refrigerate for 2 hours before cutting.
  9. Enjoy for snacks and breakfast!
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Breakfast

Avocado rose on toast

Avocado rose toast
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Avocado rose toast
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Ingredients
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Instructions
  1. Slice avocado into thin slices on a diagonal
  2. Begin to shape the avocado by gently pressing and pulling it into a long log shape
  3. Roll the avocado into itself to form the rose
  4. Carefully place on toast and enjoy!
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Breakfast Dessert

Vanilla chia pudding with banana berry smoothie

Vanilla chia pudding with banana berry smoothie
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Vanilla chia pudding with banana berry smoothie
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Ingredients
Base Layer
Top Layer
Servings:
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Instructions
  1. It is recommended to make the chia pudding the night before, and have it ready to go in the morning, or at least 1 hour in advance.
  2. In a medium bowl, mix together your chia seeds, almond milk, vanilla extract, and maple syrup.
  3. Give it a good whisk with a fork, and place it in the fridge to firm up for 2 hours or overnight. (I like to take it out after 10 minutes, to give it another whisk so it doesn't get clumpy.)
  4. Place your banana, strawberries, and almond milk in a blender and blend until smooth.
  5. To assemble your parfait, layer chia pudding on the bottom, and top with your smoothie layer.
  6. Garnish with fresh fruit and mint if desired.
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