Purple Potato, Tempeh Bacon, Spinach Hash

Happy Monday! It’s finally feeling like spring in Philadelphia! I absolutely love home fries but they are often lacking in nutrition and high in calories. This is a great alternative!

Breakfast

Serves 2

Ingredients:

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups small purple potatoes, roasted and chopped
  • 4 slices Fakin’ Bacon
  • 1/2 cup quinoa, cooked
  • 2 handfuls baby spinach
  • 1/2 an avocado, diced
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • splash olive oil

Instructions:

  1. Heat oil in a pan. Toss in the onions and let cook for 3 minutes.
  2. Add the garlic and saute for a minute before adding the potatoes.
  3. Season with salt, pepper, and red pepper flake to taste. After 5 minutes add in the quinoa. Let the potatoes cook until they become browned.
  4. Drop in the spinach and give it a good stir. Turn off the heat and cover with a lid to let the spinach wilt.
  5. Half the hash between two plates. Top each with a quarter of an avocado. Add additional salt and pepper if desired. Enjoy!

Chickpea Avocado Salad on Toast

I usually make this as a sandwich for lunch on trips. I thought it would make an excellent breakfast!

Breakfast

Serves 2

Ingredients:

  • 4 slices Ezekiel 4:9 Bread
  • 1/2 an avocado
  • 1 cup cooked chickpeas
  • 1 tbsp mustard of choice
  • salt and pepper to taste

Instructions:

  1. Toast the bread.
  2. Put the rest of the ingredients in a food process and process until it reaches your desired consistency.
  3. Divide the mixture amongst the 4 slices of toast.
  4. Enjoy!

 

Open Face Breakfast Burrito

I love making quick, healthy breakfasts in the morning. With a little planning, it is really easy.

Breakfast

Serves 2

Ingredients:

  • 1 cup Black Bean Dip
  • 2 Whole Wheat Tortillas
  • 3 Eggs
  • Splash Unsweetened Almond Milk
  • Splash Olive Oil
  • Salt and Pepper
  • Half An Avocado, Diced
  • Hot Sauce or Salsa

Instructions:

  1. Heat olive oil in a pan. Heat another pan to warm the tortillas.
  2. In a bowl, wisk together the eggs, almond milk, salt and pepper.
  3. Pour the eggs into the heated pan, scramble them.
  4. Warm the tortillas by placing them, one at a time, in the heated pan. Make sure to warm both sides.
  5. Heat the black bean dip in the microwave.
  6. Place a warm tortilla on a plate. Add half the black bean dip. Top with half the scrambled eggs. Then add half of the diced avocado.
  7. Eat with hot sauce or salsa if you’d like!

 

Black Bean Burritos

The recipe for the black beans is the same as the recipe I posted for black bean dip, so keep in mind that it makes a large amount.

Dinner

Ingredients:

  • 3 cups black beans, cooked if using dried beans
  • 2 cloves garlic, minced
  • 3 jalapeños, seeded and chopped
  • 1 bell pepper, seeded and chopped
  • 1/2 cup frozen corn
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • Pinch cayenne pepper
  • Salt and pepper
  • Splash olive oil
  • 2 cups water, if using dried beans use the bean water
  • Brown Rice, cooked
  • Whole wheat tortillas
  • Avocado, sliced

Instructions:

  1. Heat the oil in a pan and cook the onions, garlic, bell pepper and jalapeños until soft.
  2. Add the beans, corn, chili powder, cumin, cayenne pepper, salt and pepper, 2 cups water. Cover with a lid and cook over low heat for 20 minutes.
  3. Place 75% of the mixture in a food processor and process until smooth. Mix in the unprocessed mixture.
  4. Heat a tortilla in a pan until it becomes pliable.
  5. Place a spoon of the brown rice in the middle of the tortilla. top with a spoon of the bean mixture and a couple avocado slices.
  6. Roll up the burrito and place it in the pan to seal it.
  7. Consume!

 

Avocado Egg Salad on an English Muffin

I usually make poached eggs when I eat eggs for breakfast but sometimes, I just want some egg salad. I limit my mayonnaise consumption so I replaced it with avocado. Avocados are incredibly healthy, you can read all about the myriad health benefits of eating avocados here.

Breakfast

Serves 2

Ingredients:

  • 2 hard boiled eggs
  • 1/2 an avocado
  • 2 tsp mustard of your choice
  • salt and pepper to taste
  • 2 Ezekiel Sprouted Grain English Muffins
  • optional red pepper flakes

Instructions:

  1. Mash the eggs and avocado in a bowl.
  2. Add the mustard, salt and pepper. Mix them in.
  3. Toast the muffins in a toaster.
  4. Divide the egg salad evenly over the muffins. Top with red pepper flakes if you’d like.
  5. Enjoy! I ate mine with half a grapefruit, a mug of green tea, and a shot of apple cider vinegar.