Like many other food bloggers, I’m having a hard time chatting about recipes and sharing pretty pics when there are so many people suffering in Haiti right now. Another earthquake hit this morning.

I’ve been touched by what many bloggers are doing to help, and I’d like to do something too. Read on to see how you can help me help Haiti.

It’s been a little over 2 weeks since 2010 started and you may have noticed that I’ve been posting a lot of recipes that are appropriate for breakfast. Why? Because eating breakfast each and every day was my main New Year’s resolution.

Yes, but what does this have to do with Haiti?

I’m interested in hearing about your favorite breakfast recipes, too. I’ve never used the “Mister Linky” widget before, but I’m going to give it a try here. Please share a link to a breakfast recipe on your blog and then leave a comment telling me about it.

Please use proper blog carnival etiquette and add a link from your recipe post back to this announcement (not my home page). If you don’t have a recipe blog, just leave me a comment about your favorite (preferably healthy) breakfast.If at least 50 people link to/comment on this post between now and Jan. 31st, I will send $50 to Haiti. If at least 100 people do so, I’ll send $100.

I’d prefer it if you link to a healthy breakfast recipe (one that contains real whole foods, with no refined flours, refined sugars, artificial sweeteners, trans-fats, or other processed ingredients), but if you don’t have one of those, any breakfast recipe will do. And if your favorite thing to eat for breakfast is chili or a turkey sandwich? Go for it. Link up. One recipe per blogger, please, and don’t forget to link to your actual post, not your home page.

Please feel free to share this post on facebook, twitter, etc. The more people who link/comment, the more money I’ll donate. I will probably split the donation between the United Nations World Food Programme for Haiti and Doctors Without Borders, but if you’ve got a favorite charity that’s working in Haiti, go ahead and tell me about it in the comments section.

If you are new to the Mister Linky Widget, here’s what you do. Type your name or the name of your blog and then in the parentheses, put the name of your recipe. In the line for the URL, put in the link to the recipe (not your home page). For example, if I wanted to share the chocolate raspberry smoothie recipe on my website, I’d put in Healthy Green Lifestyle (Chocolate Raspberry Smoothie) and then below, I’d put the link:…

After you input your link, remember to go back to your blog post and update it with a link back to this post ( You can just copy and past the following if you like, without the quotes, of course: “This post is linked to Healthy Green Kitchen’s breakfast recipe blog carnival for Haiti.”


When I found Meyer lemons at my local Hannaford’s market last week, I did a little happy dance.


I’ve been hoping they’d show up in my area for many weeks now, ever since I saw this Meyer lemon tart recipe over at Food52.

Meyer lemons are said to be a cross between a lemon (the most common varieties being the Lisbon or the Eureka) and a mandarin orange. Meyer lemons have thin edible skin and lack the bitter pith of regular lemons. They are much more sweet than tart.


I did make the Meyer lemon tart and it is absolutely delicious. If you’re looking for a gorgeous decadent Meyer lemon dessert, I highly recommend that recipe. But I also made a couple of healthier Meyer lemon recipes, and this raw pudding is one of them.

I am calling this a pudding because I’m not sure what else to call it, but it’s nothing like a traditional lemon pudding. It’s got an almond base, so it’s high in protein, nutrients and fiber, the coconut oil adds a little healthy fat, the chia seeds thicken it a bit, and the raisins and agave sweeten it up. Because the rest of the ingredients have very subtle flavors, I like how the taste of the lemon really shines through here.

I used the 2 Tb. of agave and while it’s enough for me, some of you might prefer this to be sweeter. So start with the 2 Tb. and add 1-2 more Tb. of agave if you feel it’s necessary. You could also use raw honey, pure maple syrup or another natural sweetener instead, if you like.

This makes a super healthy dessert, but I’ve been eating it for breakfast or as an afternoon snack, too.

Meyer Lemon and Almond Pudding Recipe


*2 tablespoons organic chia seeds
*1 1/2 cups filtered water
*2 cups almonds
*1/2 cup golden raisins
*2 tablespoons organic coconut oil
*2-4 tablespoons agave syrup (use the lesser amount if you watch your intake of sweet foods)
*1 whole Meyer lemon, cut in half (you don't have to remove the seeds)
*1 teaspoon vanilla extract- optional


Soak chia seeds in water for 10 minutes, and then process them together with the rest of the ingredients in a high speed blender or food processor until fairly smooth. Leftovers will keep for several days in the refrigerator.


If you’re like me and just can’t get enough of Meyer lemons, here’s more:
All About Meyer Lemons from Cooking with Amy
100 Things To Do with A Meyer Lemon from the La Times
Meyer Lemon Cranberry Scones from White on Rice Couple

In know, I know, the title doesn’t sound terribly appetizing, right?


Please bear with me, though, because this recipe for breakfast millet is surprisingly delicious.

Millet has a long history of cultivation, but it’s hardly a popular food here in the United States. Most people probably know it as “bird food” more than anything else. It’s seriously good for you, though- gluten-free and very hypoallergenic- it also contains a good amount of protein, B-vitamins and minerals including iron, zinc and manganese.

Millet has a naturally sweet, almost nutty flavor that works very well in healthy breakfast recipes like this. The prunes here give lend additional sweet “chewiness”, and they’re high in fiber, as well… I like this served with a big dollop of organic plain yogurt, but any dairy or non-dairy milk could be mixed in instead. I don’t think it needs any additional sweetener, but you can drizzle with a little extra maple syrup, if you like.

Recipe for Millet Breakfast Porridge with Prunes
Makes 6-8 servings


1 cup organic millet, rinsed well in a fine-mesh strainer
1/2 cup chopped prunes/California dried plums
3 cups filtered water
1 tsp. ground cinnamon, plus a little more for serving
1/8 cup pure maple syrup, plus more for serving (if needed)
1 tsp. vanilla extract
pinch of sea salt


Place millet, prunes, water and cinnamon in a medium pot on the stove. Bring to a boil and then reduce the heat to a simmer. Cook for 30-45 minutes, until all the water has been absorbed and the millet is fluffy. Allow to cool slightly and then mix in the maple syrup, the vanilla and the salt. Serve with organic plain yogurt and a sprinkling of ground cinnamon.

This post is linked to Food Renegade’s Fight Back Friday!