Breakfast Recipes

Blood Orange Power Smoothie

Banana Pancakes

Blood Orange Granola

Zucchini Goats Cheese with Dill Frittata

Tropical Green Smoothie

Cranberry Citrus Muffins

Chia Berry Jam

Blood Orange Power Smoothie

1/2 frozen Banana
Juice of 1 Lemon
1 inch fresh Ginger
1/2 green Apple, chopped
1 medium Beet
1 tbsp OLiV Blood Orange Extra Virgin Olive Oil
1/2 cup Coconut Water
1/2 cup Ice Cubes

DIRECTIONS:

Scrub the raw beetroot, peel the outside, and chop. Also, chop the green apple and remove ½ banana from the freezer. Add all ingredients into a blender. Pulse a few times and then blend until smooth, adding more coconut water if needed to get it moving. Blend until smooth.

Banana Pancakes

2 cups Milk
2 tbsp. OLiV Banana White Balsamic Vinegar
1 mashed Banana
3 tbsp. OLiV Butter EVOO
2 Eggs
2 tsp. Vanilla Extract
2 1/2 cups All-Purpose Flour
1/4 cup Granulated Sugar
1 tbsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Whipped Cream

DIRECTIONS:

In a medium bowl, whisk together milk and Banana White Balsamic Vinegar and let stand for 10 minutes. Whisk in mashed banana, eggs, OLiV Butter EVOO, and vanilla. In a separate bowl, combine the dry ingredients and then gradually add to the wet ingredients. Let batter stand for 5 minutes. Drizzle some OLiV Butter EVOO into a pan on medium heat. Use about 1/3 of a cup of batter per pancake. Cook each side until golden brown. Top with sliced banana, whipped cream, and an extra drizzle of OLiV Banana White Balsamic Vinegar.

Blood Orange Granola

2 cups oats
1 cup unsweetened shredded coconut
1 cup roasted, unsalted nuts, sliced (Almonds, Cashews, Walnuts, Hazelnuts)
1 cup dried fruits, diced (Cherries, Cranberries, Apricots, Apples, Figs, Raisins)
1/2 cup roasted, unsalted Sunflower Seeds
1/4 cup milled Flaxseed
1/4 cup OLiV Blood Orange EVO Oil
1/4 cup liquid honey or OLiV White Balsamic
2 teaspoons Cinnamon
1 tsp Salt
1 tsp Orange zest (optional)

DIRECTIONS:

Preheat oven to 325 F. Toss the oats, coconut, nuts, sunflowers seeds, flaxseed, cinnamon, and salt together in a large bowl. Combine OLiV Blood Orange EVOO and honey in a small saucepan and warm over low heat until thoroughly blended. Pour over the oat mixture and stir until oats and nuts are coated. Pour onto a 13x18x1 inch sheet pan. Bake, stirring often, until the mixture turns a nice even golden brown color, approx. 25 minutes. Remove the granola from the oven and add dried fruit and orange zest. Cool completely. Store in an airtight container.

Zucchini, Goat’s Cheese with Dill Frittata

2 tbsp OLiV Dill EVOO
3 cups green Zucchini, diced
2 cloves Garlic, minced
1/2 cup crumbled Goats Cheese
6-7 large whole Eggs
1/4 cup 18% cream
Salt and Pepper to taste
Optional: fresh chopped Dill to garnish or an extra tbsp of Dill EVOO

DIRECTIONS:

Preheat oven to 350 F. Grease an 8 x 8 inch square baking dish and set aside. In a pan heat OLiV Dill EVO oil with minced garlic and saute for 30 to 60 seconds (do not let garlic brown). Add chopped zucchini and saute for 3-4 minutes on medium heat. Remove from heat and spread evenly in baking dish In a separate bowl whisk together eggs, goat’s cheese, cream, and seasoning. Pour over zucchini and bake for approximately 30 minutes or until the top is golden and eggs are firm all the way through. Remove from oven and allow to cool for 10 minutes. When serving you can finish with fresh chopped dill and/or a drizzle of OLiV Dill EVOO.

Tropical Green Smoothie

1/2 Banana (frozen)
1 tbsp. OLiV Blood Orange Extra Virgin Olive Oil
1 tbsp. OLiV White Banana Balsamic Vinegar
1/2 cup Spinach
1/2 cup Mango (fresh or frozen)
3/4 cup Unsweetened Almond Milk (or other non-dairy substitute)

DIRECTIONS:

Place all the ingredients in your blender and blend until the mixture is creamy. Serve immediately.

Cranberry Citrus Muffins

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
4 large eggs
2 tsp orange zest
2 tsp lemon zest
2 tsp OLiV Cranberry Balsamic Vinegar
2 tbsp whole milk
3/4 cup OLiV Lemon or Blood Orange EVOO
1 cup Cranberries, washed
Powdered Sugar, for sifting

DIRECTIONS:

Preheat the oven to 350 F. Place paper liners in a 12-cup muffin tin. Blend together the dry ingredients (flour, baking powder, and salt) in a medium bowl. Whisk together or use an electric mixer to beat the sugar, eggs, and zest in a large bowl until well combined. Beat in OLiV Cranberry Balsamic and milk. Gradually beat in the OLiV EVOO (of your choice). Gently fold the wet mixture into the dry mixture using a wooden spoon until well combined, and then add in cranberries and stir. Divide the mixture between the 12 paper liners, filling to almost the top of the liners. Bake until golden on the top, about 20-25 minutes. Allow muffins to cool on a wire rack for 10 minutes. Optional: Sift powdered sugar over the muffins and an extra drizzle of OLiV Cranberry Balsamic.

Chia Berry Jam

3 cups fresh berries of your choice (Raspberries, Strawberries, Cherries, etc)
4 tbsp OLiV Honey Ginger White Balsamic
2 tbsp Chia seeds

DIRECTIONS:

In a medium saucepan, combine berries, OLiV Honey Ginger White Balsamic, and bring to a simmer over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer for about 5 minutes. Lightly mash the berries with a potato masher or fork, leaving some whole for texture. Stir in the Chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens to your desired consistency or about 15 minutes. Once the jam is thick, remove the pan and add more sweetener to taste, if desired. The jam should keep in an airtight container in the fridge for 1 to 2 weeks and will thicken up even more as it cools.

Contact OLiV!

HEAD OFFICE

OLiV International Inc.
8699 Stanley Avenue
Niagara Falls, ON L2E 6X8 Canada

Telephone: 1-905-682-6548

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