Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Entries in Recipes: Breakfast & Brunch (30)


Salmon & "Eggs" Breakfast Scramble (gluten free, egg free, ACD)

Hello readers! Thanks for following me over to my new format and new domain! I'm excited to have expanded to the wonderful world of Squarespace; you'll see I have a lot more to offer in this space. So, take a look around and get comfortable. Things might be changing a bit over the next few weeks as I get settled in; new graphics, more content, and other information will gradually be showing up. But I won't go offline again, I promise! I'm really excited about all the options that Squarespace has to offer and how it will allow me to make the website what I really want it to be. That means more great information for all of you! And please use the Discussion Board - I'm really excited about having an interactive element to the blog. Of course, I couldn't start the page without a new recipe. And today, I wanted eggs. Sadly, eggs and I are no longer friends. But I have a trick: scrambled chickpea flour. Last summer I saw a recipe for scrambled chickpea flour curry in the book 660 Curries, and I made it for dinner one evening. I was shocked - it was just like scrambled eggs! Since then, I've taken the basic idea of scrambled chickpea flour and made a variety of breakfast "egg" scrambles.

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Rhubarb Coconut Scones (gluten free, vegan, ACD)

Rhubarb Scones!  Yum!

I made this recipe AGES ago.  If you are regular reader, you may remember me mentioning the vegan scones in the post for Raspberry Rhubarb Coconut Bars.  They were darn tasty, but in my constant pursuit of something better, I had wanted to tweak them a bit before publishing. 

But sadly, I haven't been baking as much as I had been - the hot weather isn't really good for baking.  My body doesn't feel the urge to eat baked goods as much, I want salads and raw smoothies.   Plus, I've found that reducing the amount of grain in my day and replacing it with protein or starchy vegetables seems to be happier for my blood sugar.  In short, I haven't really had the time, the desire, or the room in my diet to try making these again.  Since rhubarb season is passing as we speak, and it was a good recipe, I've decided to just publish it.  I was also prodded by email from a reader who saw the scones in the Rhubarb Bar post.  After her search of my post archives came up dry, sent me an email to ask for the recipe.  I couldn't let her down!
These are very good, and were fun and easy to make.  The dough was easy to work with, and held together surprisingly well.  Once baked, the scones looked beautiful, had a nice crisp crust, that moist crumbly texture of  a scone, and a sweet tart flavor from the rhubarb.  I served them with a made-on-the-fly blackberry coconut spread that was divine, but I don't really remember how I made it.  I think I thickened coconut milk with arrowroot, blended it with blackberries, threw in a little vanilla and agave, and let it cool in little cups.  All I know for sure is that I will definitely try making something like that again, and will write down what I do.  
The one downfall is that the scones dried out as the day went on - when I went back at the end of the night for another scone treat, it had lost the moist crumble and was definitely more of a dry crumble.  I made a few adjustments below that might help with that.  If not eating that day, I would recommend freezing the baked scone immediately, and thawing them out in a toaster oven when it is time to eat.  Easy to make, and very tasty, these scones are a winner.  They are not very sweet - scones generally aren't - but if you like a sweeter scone, add more agave or the preferred sweetener of your choice.
Good luck, and enjoy!

Gluten-Free, Vegan Rhubarb Coconut Scones

yield: 6 scones

3/4 c sorghum flour
1/4 c quinoa flour
1/4 c tapioca flour
1/4 c millet flour (or substitute with 1/4 c tapioca flour - it might help make them less dry)
1/3 c quinoa flakes
1/2 tsp salt
1 T baking powder (if allergic to corn, use equal parts cream of tartar, arrowroot, and baking
3 T cold coconut oil, cut into small chunks (chilled solid in refrigerator)
1 T agave nectar
1/2 tsp vanilla
1/2 cup + 2 T coconut milk (and for brushing)
1 c rhubarb, finely chopped
optional: cinnamon, ginger, allspice, etc.
quinoa flakes and finely shredded coconut for dusting
Preheat oven to 400*.  Wash and thinly slice rhubarb.  Set aside.

Sift flours together with baking powder.  Add to food processor with salt, and pulse to mix.
Run on high to incorporate coconut oil, mixture will be crumbly.  Add quinoa flakes and pulse a few more times to incorporate.

In a small bowl whisk together agave, 1 c of coconut milk, and vanilla.  Add to flour mixture and pulse into a soft dough is formed.  If too dry, add 1-2 more T of coconut milk and pulse.  Remove from processor and transfer to a large bowl, and stir in rhubarb with hands.  Move to floured surface and knead a few times, then pat down into a round.  Brush with coconut milk, then cover with with shredded coconut and quinoa flakes, patting so it all sticks to the scone. Slice in 6 wedges.

Transfer to baking sheet and bake 15-18 minutes.  Remove from baking sheet, and cool on a rack.
Dig in!  Best eaten fresh.  If not eating immediately, wrap tightly and freeze.  Thaw and crisp up in toaster oven/oven.



Lemon Balm-Apple-Kale-Cucumber Smoothie (gluten free, vegan)

When I opened my refrigerator the other day, I was greeted by an abundance of fresh herbs. My garden is thriving, and producing more herbs than I can possibly use! My tarragon and savory are both over 2 feet high. My basil plants are on track to be small bushes. And my thyme, rosemary, parsley and lemon balm are growing very nicely, yielding plenty for frequent harvests. I've been adding herbs to salads and sauces, throwing them in smoothies and soups, and adding them to cooked meats and roasted vegetables. Oh, herbs, beautiful herbs! I had never grown lemon balm before, and am really excited to try using it different ways.

Lemon balm is a member of the mint family, and has been traditionally valued for its sedative, anti-spasmodic, and naturally anti-bacterial properties. It can be prepared as a tincture, an essential oil, a tea, or an injection. It used to treat a variety of autoimmune diseases as well as thyroid issues, amenorrhea, anxiety, and viral infections.


Since I had it, I decided to just throw the whole darn bunch right in the blender. Its light, bright hint-o-lemon flavor complimented the sweetness of the apple and cucumber, and balanced the bitterness of the kale. For an extra boost of protein, I added a blob of homemade sunflower seed butter, which added a nice, toasty flavor. As usual, I included protein powder; feel free to omit if you don't want it!

1 Granny Smith apple
3-4 inch chunk cucumber, seeded
4 kale leaves
1 large handful fresh lemon balm
1 blob sunflower seed butter
1 T flax meal
1-2 scoops protein powder of choice (I use a rice-based powder)
1-3 tsp cod liver oil, flax seed oil, coconut oil, or mix
  1. Wash all fruits and vegetables, coarsely chop, and place in blender with additional ingredients.
  2. Blend on high until smooth.
  3. Serve!



Savory Wild Rice-Millet Waffles with Garlic and Rosemary (gluten free, vegan)

Now that I have a waffle iron and was turned on to the ways of making whole grain, sprouted waffles, I am a waffle making fanatic.  While I've experimented with many whole, soaked grains to make waffles - buckwheat, quinoa, amaranth, millet, sorghum - I had never tried using wild rice.  I love wild rice in every way possible, from soups to casseroles to bowls of it plain.  Wild rice is high in protein and fiber (1 cooked cup provides a whopping 8 grams protein and 3 grams fiber), is a good source of B vitamins and manganese, is relatively low on the glycemic index for a grain, and has an incomparable flavor and hearty texture.  And I really like using it in baking; a scoop of whole cooked rice added to muffins is delightful.  I used to use the Wild Rice Waffle and Pancake Mix from Arrowhead Mills from time to time, but sadly,  that mix is out of the question these days - while it is gluten free and vegan, it contains both soy and corn, which I need to avoid.  
So, I decided to try making my own wild rice waffles, combining it with my old friend millet, and adding a savory twist instead of sweet.   Savory waffles are my new favorite toy - the earthy flavor of wild rice combines well with the nutty, sweet millet, especially when complimented by garlic and fresh rosemary!  For an extra kick, I sprinkled the batter with with finely sliced red onion and fresh rosemary leaves before closing the lid.  The onion and rosemary baked into the waffle, and provided a delicious surprise in each bite, and lovely flecks of red and green.  Actually, these waffles almost remind me of little personal-sized focaccias - but better, because they are made with the blended whole grain and are free of refined flours!   
Full of flavor and whole-grain nutrition, these waffles are wonderfully versatile and good for you.  They are nice and crisp on the outside, and moist and chewy on the inside.  I ate mine smeared with homemade ghee/olive oil/flax oil spread, with a bowl of soup, and it was awesome.  Then I put the rest in the freezer for later - waffles freeze really well, and are easily thawed in the toaster oven.  Just like your very own Eggos!
Here's a few serving ideas going through my mind...
  • top with garlic sauteed white beans and drizzle with fresh pesto
  • top with fresh sauces and gravies
  • use as a base for open-faced sandwiches
  • use as a crust for mini pizzas
  • slice each waffle into sticks and use as a dipper for sauces. I can no longer eat tomato, but if you can, I think these would be *divine* dipped in a fresh marinara.
  • cut into cubes and dry in the oven; use as croutons or as bread cubes to make stuffing/dressing!
SAVORY WILD RICE-MILLET WAFFLES WITH GARLIC AND ROSEMARY RECIPE (gluten free, vegan, sugar free, Candida-friendly)
yield: 6 5-inch square waffles
3/4 c dry wild rice grain
3/4 c dry millet grain
water for soaking
filtered water
2 T olive oil
1/2 tsp sea salt or Herbamare
2 T ground chia (or flax)
4 whole garlic cloves
1 T fresh rosemary, chopped
1 1/2 tsp baking powder
red onion, thinly sliced
fresh rosemary leaves
  1. Rinse wild rice and millet, and place to soak in water overnight or for at least 5-6 hours. 
  1. Drain grains, and rinse well.
  2. Place grains in blender.  Level grains, and add just enough water to cover. 
  3. Add the Herbamare/salt, oil, chia/flax, garlic cloves, and rosemary. Blend until well mixed and smooth - it takes a little while, so be patient!   Some small bits of grain will remain unblended; that's okay, it will add a little crunch.  
  4. Once smooth, Let sit for about 5 minutes for chia/flax to fully absorb liquid.  Then add baking powder and blend again to mix.
  5. While your batter is sitting, heat up waffle iron, greasing well with oil/spray/butter/ghee/etc
  6. Once waffle iron has heated and you've mixed in the baking powder, fill the waffle iron with the batter.  If desired, place thinly sliced onion and rosemary leaves on top of the batter.  Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done. I found that about 9 minutes in my waffle iron was just about right.
  7. Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up.  Serve warm with topping of choice, use as a base for sandwiches or pizzas, eat with soups, or eat plain drizzled with olive oil and a crack of sea salt!
  8. If desired, freeze leftovers, tightly wrapped.  To defrost, place in toaster oven or toaster until warm and crispy.



Matcha-Spiked Pear Zucchini Kale Smoothie (gluten free, vegan option)

The photo is terrible, but the smoothie is delicious!

On the heels of my Seven Days of Green Smoothies post, I'm posting the recipe for the smoothie I made this morning.  I decided to spike my kale-zucchini-pear combination with a scoop of matcha (green tea powder).  The results were amazing! It was sweet, with that tasty, nutty hint of matcha flavor, and very creamy.  Raw zucchini purees very well and takes on a smooth, rich texture that is almost dairy-like.  In fact, if you puree raw zucchini, then bring the  puree to a boil in a pot and let it simmer for about 5 minutes, you can use that liquid as a milk substitute in recipes.  Seriously, it works like a charm. and it freezes really well, so you can make a ton and keep it in the freezer to have on hand. Just peel the zucchini first if you want your substitute white and not green.

Anyway, back to the smoothie.  I'm going to geek out here for a minute about the awesome energetics and benefits of the ingredients.  This is a super kidney nourishing, cooling, detoxifying start to to your day, and provides a great balance of foods and flavors to help harmonize the systems of the body.  Both green tea and zucchini help to clear heat from the body, and are good choices if you suffer from inflammatory conditions, acne, rashes, fever, or if it is just a darn hot summer day.  Zucchini is also high in natural sodium, so it functions as a diuretic and helps to clear fluid and water retention, and helps nourish the kidneys.  Green tea is also a great source of antioxidants, and when used in  moderation, has been found to help reduce the risk of cancer.   Pears are high in fiber and all sorts of good vitamins and minerals, but their cooling energetic quality and sweet/sour flavor help to reduce mucous and move fluid in the body.  Ume vinegar* provides a saltiness, which is also nourishing to the kidney, and provides a punch of probiotic goodness.   Kale, as we know, is a powerhouse of iron, vitamin C, and other great vitamins and minerals, and has a warming energy that is strenthening to the stomach.  This quality provides a good balance to the cool and cold of the tea, zucchini, and pear.  Additionally, like all dark leafy greens,  kale helps to nourish the blood, which also strengthens kidney energy.  What a delicious - and beneficial - combination!

One more thing.  I like adding a little high quality, lemon-flavored cod liver oil and flax seed oil to my smoothies.  Why?  Because we need healthy fats.  While too much of any fat can inhibit digestion, moderate amount of healthy fats - like those found in cod liver oil, flax and other seeds, nuts, olives, coconut, and avocados - are necessary for the body, and can actually help maintain healthy cholesterol levels and proper metabolism.  Fats are most easily assimilated when eaten with easy to digest foods, so adding them to smoothies is a great solution.  Conveniently, all  the vitamin C and vitamin A in those veggies and fruits are most easily absorbed when eaten with fats, so it works both ways!  If you aren't vegan, I totally recommend cod liver oil - it is high in healthy omegas and full of vitamin D.  

I like drinking half a batch of smoothie right away, and saving the rest for a mid-morning snack.  Yum!  So, get out that blender, whip yourself up a smoothie, and know that you are nourishing your body with every dreamy, creamy, greeny sip.  


yield: about 30 oz, give or take, depending on how much water you add...

1 ripe pear
about 1/2 large zucchini
3 kale leaves
1 scoop vanilla rice protein powder
2 tsp lemon cod liver oil (omit if vegan)
1 tsp flax oil
1/2 tsp matcha green tea powder
a few drops ume vinegar

Wash and coarsely chop up vegetables.
Place in blender, along with other ingredients.  Add just enough water to get things moving, pulse a few times, then blend on high until smooth and creamy, stirring and adding additional water as needed.
Serve immediately, or throw in a jar and take with you to work or school!  Refrigerate leftovers or put in a thermos; it will spoil quickly at room temperature.
*Ume vinegar: Ume vinegar isn't really a vinegar at all - it is the leftover salty brine from making umeboshi plums, the naturally fermented, vinegar free, cure-all pickled plum used in Japanese and macrobiotic cuisine.  So, if you need avoid vinegars, and are looking for a healthy, tart alternative, you might be able to tolerate ume vinegar.  I love it, and often use it as an alternative to vinegar, salt, and lemon/lime juice.  Sometimes I just put a drop or two in water.