Tag Archives: breakfast
I’ve been on a matcha kick lately. Especially with this latte recipe.
Having found myself with a ridiculously large bag of chia seeds that I bought from Costco, I decided to make a big batch of matcha chia pudding. First off, if you’re not familiar with matcha, it’s basically ground up green tea leaves that’s ground so fine that you can cook with it and eat it. (more…)
I have recently embraced breakfast burritos because they are ridiculously easy to prep all at once and they are packed full of protein – giving me lots of energy to get through work until lunch.
I’ve purchased pre-made frozen breakfast burritos before, they taste great – but some are often loaded up with sodium and I like the idea of being able to customize what goes into my breakfast burritos – like adding lots of spinach. Here my recipe…. (more…)
I recently heard from my friends in Canada that cauliflower had reached an all-time price high of $8! It’s been so crazy that the New York Times even reported about it that it became a big media story. Well, it looks like prices have come back down to earth and grocery stores are even offering the vegetable as a loss-leader for $2-3.
SO! With that being said, I thought it would be a great time for me to introduce to you my Roasted Cauliflower Breakfast Bowl recipe. For those who are into meal prep – you can make everything the night before and either add a hard-boiled egg on top or add a fried over easy egg or poached egg in the morning. Double or triple the recipe to have a healthy lunch or breakfast all week! Here’s the recipe: (more…)
Who doesn’t love egg tacos?
I’m all about weekend brunch and this is my go-to when I’m looking for something quick, healthy and satisfying. My Easy Egg Tacos can be as fancy or as simple as you like. Here’s how to make it happen:
- Organic corn tortillas
- Fresh salsa
- Pan fry the corn tortillas to warm them up and set aside
- Fry an egg in a non-stick pan until sunny-side up, put on top of your tortilla
- Add 2 tablespoons of fresh salsa per serving
- Chop up 1/2 of an avocado and add as much as you’d like to your egg tacos
- Roll up into taco form or keep it mess-free with a fork and knife!
Calories – 259 per serving (one tortilla, egg, 1/2 avocado, 2 tbsp of salsa)
Make it fancy by adding a small tossed salad or some cut fruit. If you have a bit more time, throw in some breakfast sausage, beans or even leftover meat and vegetables. If you prefer a less messy and runny egg taco, scramble your eggs instead and add some fresh peppers and onions to your fry up for a bit more flavour.
I buy the organic corn tortillas that come in the refrigerated section at Whole Foods. If you don’t use up the whole package for your egg tacos, you can freeze the tortillas, make chips or quesedillas for dinner.
After a long weekend of indulging, I like planning a raw breakfast day into my schedule to get my eating back on track. It’s pretty simple to put together and requires minimal ingredients you probably already have on hand.
Slice up an apple, a banana, add a handful of raw almonds, a few dates (great source of fibre) and a few fresh strawberries and you have the beginnings of a great raw breakfast. A raw protein bar is something I buy special from Whole Foods – it’s too time consuming for me to make and the taste of these raw bars are just perfect. They contain lots of protein which is great for getting my energy levels up and keeps me feeling full. Larabars are also great too! (more…)
Who says hash needs potatoes? If you’re going gluten-free or trying to lower your gluten intake, this is the perfect weekend brunch recipe. The fresh spinach and nutty grains balance the earthy sweetness of the beets. Another alternative would be to double the recipe and make a big batch of the grains at the start of the week and add an over-easy or poached egg in the morning.
Makes 2 servings
- 2 slices bacon, chopped
- 1 cup (250 ml) chopped onion
- 11⁄2 cups (375 ml) hot cooked certified gluten-free whole grains
- 1 can (15 oz/425 mL) whole beets, drained and diced
- 1⁄2 cup (125 ml) ready-to-use gluten-free vegetable or chicken broth
- 6 cups (1.5 L) packed baby spinach leaves
- 2 large eggs, poached
- In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.
- Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.
- Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.
- For the grains, try amaranth, millet, quinoa, rice or sorghum.
- You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.
- To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.