Vitamin Foods, Inc. - Breakfast & Baking Spice Recipes


Serves 2  

1/2 cup steel cut oats

1/2 cup old fashion oats 

strawberries, sliced (to taste)

1 tablespoon Vitamin Foods, Inc. Breakfast & Baking Spice (or to taste)  

raw blue dark agave (to taste) or unsweetened stevia (to taste) 

1 ¾ cup filtered water

1/2 cup unsweetened coconut milk


1 teaspoon grass-fed unsalted butter* (grass-fed raw butter is best), melted

unsweetened fruit (any kind)


* Bring 1 ¾ cups of filtered water to a boil. Stir in steel cut oats.

* Lower heat to low, add in old fashioned oats, and cook for 5 minutes or until it thickens. Stir occasionally.

* Stir in coconut milk.

* Add desired amount of organic strawberries.

* Add desired amount of agave nectar or stevia.

* Add desired amount of sea salt, if you desire.

* Add desired amount of grass-fed unsalted butter, if you desire.

* Add desired amount of grass-fed milk, if you desire.

* Add desired amount of additional unsweetened organic fruit, if you desire. 

* Serve and enjoy!


MULTI-NUTRIENT SMOOTHIE - all organic ingredients

Serves 1

Juice in these ingredients in a Blender (Preferably a Vitamix):

1 apple cut in quarters

½ cup Spinach 

¼ cup Blueberries

¼ cup Strawberries

1 tablespoon Vitamin Foods, Inc. Breakfast & Baking Spice (or to taste)

1 Banana

1 T Agave                

¼ cup Kale

contents of 1 Papaya

4 oz. coconut milk

2 oz. red grapes

1 organic tomato.                                                                                

8 oz. Filtered Water


* After all ingredients are blended, stir and enjoy!


SPECTACULAR SPELT PANCAKES - all organic ingredients

Makes approximately 6

2 cups spelt flour

½ cup millet flour

1½ cup kamut flour

3 ounces unsweetened strawberry jelly

1 tablespoon Vitamin Foods, Inc. Breakfast & Baking Spice (or to taste)

1 tablespoon baking soda

1 free range egg

13 ounces grass-fed milk (To make smoother – add more)

½ teaspoon wheat germ

½ teaspoon flaxseeds

grass-fed butter


* In a large bowl, combine all ingredients and stir until smooth.

* Let the batter rest while you preheat the skillet or griddle to medium heat. Grease the skillet or griddle with butter.

* Ladle the amount of batter as you please and cook each side for 1 to 2 minutes per side or until light to medium brown.

* Butter the tops of the pancakes as they come off the heat, if desired.

* Serve and enjoy!


Vitamin Foods, Inc. - Fish, Salad, Meat & Pasta Spice Recipes

TANGY EGG QUICHE - all organic ingredients

Serves approximately 2

½ cup onions, chopped

¼ cup green peppers

1 tablespoon unsalted butter* (grass-fed raw butter is best), melted

4 free range eggs, lightly beaten

1 ounce unsweetened strawberry jelly  

1/2 teaspoon iodized sea salt

1 teaspoon mustard

1 tablespoon Vitamin Foods, Inc. Fish, Salad, Meat & Pasta Spice (or to taste) 


* Preheat oven to 425 degrees.

* Sauté onions, green peppers and butter until onions and green peppers are light brown. Set aside.

* In a small bowl, combine and mix eggs, mustard, unsweetened strawberry jelly, iodized sea salt and seasonings until smooth. Set aside.

* Preheat the oven to 350 degrees.

* Grease or spray a glass baking pan, combine sautéed items and egg mixture in the glass baking pan. Scramble mixture with a fork.

* Bake for 12-15 minutes, remove and serve.


ORANGE GLAZE CHICKEN SALAD - all organic ingredients

Serves 4

1 teaspoon org. unsweetened non-alcoholic balsamic vinegar

3 ounces raw agave nectar 

2 ounces tomato paste

1 ounce mustard

1 teaspoon lemon juice

¼ cup orange juice

4 free range boneless, skinless chicken breast halves

4 cups lettuce

1 cup collard greens

1 cup orange slices

1 cup tangerine slices

1 tablespoon Vitamin Foods, Inc. Fish, Salad, Meat & Pasta Spice (or to taste)

½ teaspoon iodized sea salt

fresh cilantro


* Clean chicken with sea salt and water and then pat dry. Set aside.

* Mix balsamic vinegar, agave nectar, tomato paste, mustard, lemon juice, sea salt, Vitamin Foods, Inc Spice, and orange juice in a non-metal dish.

* Pierce the chicken all over with a fork and marinate in sauce, cover in the refrigerator 1 hour or overnight.

* Heat a skillet over medium heat and drain chicken from marinade. Cook chicken until done, about 5 minutes per side.

* To assemble salad: Combine cleaned greens and lettuce in a large bowl. Slice the cooked chicken into 1/2 inch thick pieces and arrange them on top of the greens and lettuce. Spread the orange and tangerine slices around the chicken. Spoon the additional sauce over the chicken slices. Garnish with cilantro and serve.


SIZZLING GRILLED SALMON - all organic ingredients

Serves 2

1 Whole wild Alaskan salmon filleted

1 ounce tomato paste

2 teaspoons mustard

1 teaspoon iodized sea salt

1 teaspoon unsweetened all natural strawberry jelly

1 tablespoon Vitamin Foods, Inc. Fish, Salad, Meat & Pasta Spice (or to taste)


* Mix tomato paste, mustard, sea salt, Vitamin Foods, Inc. Spice, jelly and refrigerate at least 1 hour.

* Baste the salmon with half of the mixture. Set remaining sauce mixture aside.

* Refrigerate basted salmon for 30 minutes.

* Remove salmon from refrigerator and brush on half of remaining sauce mixture. Place salmon on oiled grill, flesh side down, and close the lid. Cook the salmon about 15 minutes per side, brushing on the sauce that remains after turning over. Serve immediately.