So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!
Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.
What you’ll need:
1 pie crust
14 eggs, divided
1 red pepper, chopped
2 cups baby kale
Small handful parsley, chopped
Small handful basil, sliced thin
1/4 cup Parmesan cheese, shredded
1 tsp garlic powder
Spray olive oil
S & P
What to do:
Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.Put the pie crust in your baking pan and layer the bottom with cheese.Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.Add the eggs to the dish.Gently crack the remaining eggs into the dish scattered throughout it.Add a little more salt to the top and place it in the oven to bake.I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown. Enjoy!
What makes this earthy? The “sprouted lentils” is certainly it. I accidentally stumbled upon sprouted lentils when I realized I hydrated too many dried lentils for another recipe. I left them in the fridge and next thing I knew there were sprouts! They’ve lasted a couple weeks now. To keep them sprouted, I spray a bit of water and toss them a bit.
Since I have no idea what to do with all these I’ve been using them in a variety of recipes as a test. I’ve read that, once sprouted, they are easier to digest because the complex sugars break down.
As for the breakfast wrap, it was pretty good. You be the judge.
Start the day off right with this easy, DELICIOUS breakfast. I just love breakfast…I really do. If I had to choose I’d say it’s my favorite meal of the day. This breakfast takes 5 minutes to make and is super easy. Don’t be afraid of poaching an egg. Just simmer some water, add a tablespoon of vinegar, stir the water and gently place the egg in. Cook 2 – 3 minutes depending on how easy or hard boiled you like them.
Start by making the avocado cream and mash a ripe avocado in a small bowl:
Add Greek yogurt and a dash of your favorite hot sauce, garlic powder and salt:
Did you ever wake up on the weekend or your day off and think, “I’m going to make a killer breakfast”? However, you don’t have a clue what that killer breakfast will be or what you can throw together that’s in your fridge to make it “killer”. Well…here it is.
All you need is a somewhat salty meat (ham, bacon or in my case a slice of prosciutto that I had left over), a variety of veggies, eggs and a spicy sauce if you’re into that kinda thing. In my opinion, the spicy sauce is the killer part. It brings it all together.
Serves 2 people
What you’ll need:
4 eggs, whisked
1 Tbls milk
3/4 avocado, cubed
1 slice prosciutto, finely chopped
5 grape size heirloom tomatoes, sliced in halve lengthwise
1 cup raw spinach, chopped
1/2 Tbls butter
Fresh ground black pepper
All season salt
2 sprigs of parsley for garnish
The spicy sauce:
2 Tbls plain Greek yogurt
A few dashes of your favorite hot sauce, depending on how spicy you like it
I also served breakfast with a lightly toasted bagel, cherries & mini yellow plums that I got from a local farm. They were delicious!
What to do:
Prep your ingredients and put a large sautée pan on medium heat.
Sautée the prosciutto for 2 minutes, add the avocado and tomatoes and sautée for another 2 minutes.
In the meantime wisk the eggs, milk, garlic powder, all season salt and pepper in a small bowl.
Clear a space in the center of the pan and melt the butter, mix everything together and add the eggs. Top with the spinach, cover and turn the heat down. Make sure the eggs evenly dispurse in the pan.
Cook on low for 3-4 minutes and gently take large sections of the egg and flip them. It’ll break apart don’t worry it’s ok. Just try to flip as big of a piece as possible. I did it in 4’s.
Fold over one large piece on top of another for one serving. Do the same for the second serving. Top with the sauce, parsley for presentation and serve with you favorite sides.
This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO.
Here’s what you’ll need:
1 package (14 oz) extra firm tofu
3 large leaves Swiss chard
1 cup mushrooms, sliced
1 red pepper, chopped
1 can black beans
1 tsp garlic powder
1 tsp chili powder
1 tsp turmeric
1/2 tsp season all salt
1/4 tsp black pepper
Cheddar “cheese”, shredded
1 tsp olive oil
Optional (shown in my pic):
Sprouted Grain Bread
What to do:
Heat a large sauté pan on medium and add the olive oil.
Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.
While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all.
Mix the spices in a bowl.
Add the beans to the sauté pan and the whole block of tofu in the middle.
Break the tofu into small pieces while mixing everything together.
Add the spices and mix. Sauté another 5 minutes.
Add the “cheese” on top and melt. (Check out Daiya)
Recipes for overnight oats are all over the net. Oats are pretty bland, for the most part, so I like to spice it up. The more I put in the better it tastes! There are so many goodies you can include in your overnight oats including seeds, nuts, and/or fresh and dried fruits. Don’t stop there! You can use any kind of milk and a bit of your favorite sweetener too (just stay away from anything artificial). My point is, don’t limit yourself to just one recipe. Switch it up, put some variety into it and add some flavor!
This is just a side note but I like making these on a work night so I can grab my breakfast and walk out the door in the morning. Plus they’re a healthy way to start the day!
Make your own favorite combination out of these ingredient ideas. I would suggest only using one type of oats at a time and one type of milk with or with out yogurt. Put as many fruits, seeds, nuts and sweeteners in as you’d like. Take it easy on the sweeteners too, you don’t want a sugar high.
Farm fresh, organic eggs are simply the best! They’re even better if you mix them with the right stuff. These items are the makings of my favorite Sunday breakfast.
What you need:
2 slices of Fresh Whole Grain Bread
Your choice of greenery, butterhead lettuce is shown
1 Slice of Cooper Cheese
3 Tbls Greek Yogurt
3-5 Dashes Hot Sauce
1Tbls Olive Oil
Make the sauce. In a tiny dish, mix the yogurt, hot sauce, garlic powder, all-season salt, and pepper. You choose how much hot sauce to use. Deathwish is my absolute favorite and made from habanero peppers and cayenne, so, this is really spicy. It should like like this…
Mash the avocado and spread it on one slice of bread. Spread the yogurt sauce on the other slice of bread and top with lettuce.
In a nonstick pan, coat olive oil and heat the pan on medium high heat. Crack the eggs into the pan. Cook on one side until the whites are almost cooked through.
Flip the eggs and put 1/2 slice of cheese over each egg. Cover and turn off the heat.
Put the eggs on the bread, put the top on the bottom and slice in half.