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!

Carrot, Miso, Ginger, Turmeric Dressing

I’m addicted to this dressing. I’ve been eating it everyday for the past week. Luckily this recipe makes a lot.

Dressing

Instructions:

  • cup rice vinegar
  • ¼ cup liquid aminos
  • ¼ cup olive oil
  • 3 small grated carrots
  • tbsp white miso
  • 1 tbsp grated ginger
  • 2 tsp finely grated turmeric or ½ tsp ground turmeric
  • 1 teaspoon sesame oil
  • 2 cloves roasted garlic
  • 1 squeeze lemon juice

Instructions:

  1. Place all ingredients in a blender and blend until smooth.

Spinach Polenta and Poached Egg

This breakfast is so delicious and filling, it inspires me to seize the day!

Breakfast

Serves 2

Polenta:

  • 1 cup corn meal
  • 2 cups water
  • 2 cups unsweetened almond milk
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • Feel free to add butter if you would like, I did not

Instructions:

  1. Bring the water and almond milk to a boil.
  2. Slowly whisk in the corn meal.
  3. Turn down the heat and use a wooden spoon to stir the polenta.
  4. Turn off the heat when the polenta becomes sticky.
  5. Stir in the spinach and cover with a lid.

Poached Egg:

  1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
  2. Crack the 2 eggs into a small bowl.
  3. Get the water swirling in a clockwise direction but let it settle for a second before you put the egg in.
  4. Drop the eggs right into the centre of the just swirling water. I let my eggs poach for 4 minutes but 3 minutes produces a runny egg.

Divide the polenta between two bowls. Top each bowl with one egg. Add a pinch of salt and pepper, 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!

 

Savory Mexican Style Steel Cut Oats

Sometimes I just want a spicy, savory bowl of oatmeal in the morning.

Breakfast

Serves 3

Ingredients:

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, chopped
  • 1 jalapeno, chopped
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn
  • 1/2 cup steel cut oats
  • 1/4 cup nutritional yeast
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 1 veggie sausage
  • salt and pepper to taste
  • 3 cups water
  • splash olive oil

Instructions:

  1. Heat olive oil in a large pan. Add the onion, garlic, jalapeno, corn, veggie sausage, beans and bell pepper. Let cook for 5 minutes.
  2. Toss in the steel cut oats, chili powder, cumin, salt and pepper, bay leaves, and water. Bring to a boil.
  3. Add the nutritional yeast, cover and turn the heat down to a simmer.
  4. Let simmer for 20 minutes or until the oats are cooked and the sauce has thickened.
  5. Pour into a bowl and enjoy with salsa or any other topping you’d like!

January 25th to January 30th Meal Plan

It snowed, a lot! I still managed to make it to the grocery store today. It was kind of fun to walk there and carry everything home in back packs. I’m glad I don’t have to do that every week, though.  Feel free to check out my Pinterest to see recipes I am inspired by!

Meal Plan

Dinners:

Monday: Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

Tuesday: Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Wednesday: Sweet Potato Nachos with Spicy Lentils

Thursday: Split Pea Soup

Friday: Roasted Garlic, Mushroom, Tempeh Bacon, and Parsnip Noodles

Saturday: Mexican Quinoa Chili

Breakfasts:

Monday: Savory Mexican Style Steel Cut Oats

Tuesday: Peanut Butter, Banana, Chia Seed Toast

Wednesday: Sweet Potato Hash with Veggie Sausage

Thursday: Mexican Chickpea Scramble

Friday: Avocado and Tempeh Bacon Toast

Saturday: Savory Steel Cut Oats

Blueberry, Vanilla, Chia, Overnight Oats

 

It’s oats again!

 

 

Breakfast

Serves 2

Ingredients:

  • 1 banana
  • 1 cup unsweetened almond milk
  • 1/2 cup frozen blueberries
  • 2 tbsp chia seeds, divided
  • 1/3 steel cut oats for each jar( 2 1/3 cups of steel cut oats)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Instructions:

  1. Place the banana, almond milk, blueberries, cinnamon and vanilla extract in a blender and blend until smooth.
  2. Put 1 tbsp chia seeds and 1/3 cup steel cut oats in a jar, and then put the other tbsp chia seeds and 1/3 cup steel cut oats in the other jar.
  3. Divide the smoothie between the two jars.
  4. Give each a healthy shake and refrigerate overnight.
  5. In the morning you can eat the oats cold or heat them up in the microwave. Top with your favorite toppings!

Cinnamon, Turmeric, Almond, Moringa Powder, Overnight Steel Cut Oats

I’m going to be honest, this is going to taste a little funky! Unfortunately, sometimes the most nutritious plants are not the tastiest.

Breakfast

Serves 1

Ingredients:

  • 1/4 cup steel cut oats
  • 7 almonds, crushed
  • 1 tsp moringa powder
  • 1 tsp turmeric powder
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 tbsp honey
  • 1 cup unsweetened almond milk

 

Instructions:

  1. Place all ingredients in a jar. Close tightly with a lid.
  2. Shake it!
  3. Refrigerate overnight.
  4. In the morning you can eat it cold, from the jar or heat it in a microwave for 3 minutes.

Peanut Butter and Banana Overnight Oats

Breakfast

Serves 2

Ingredients:

  • 1/2 cup steel cut oats
  • 2 tsp chia seeds
  • 1 banana
  • 2 cups unsweetened almond milk
  • 2 tbsp peanut butter

Instructions:

  1. Place the banana, almond milk, and peanut butter into a blender and blend until smooth.
  2. Place half of the steel cut oats and chia seeds in a jar. Top with half the smoothie.
  3. Give the jars a good shake and place them in the refrigerator overnight.
  4. In the morning either, eat cold out of the jar or heat the oats in the microwave for 3 minutes.
  5. Top with any toppings you desire.

Green Overnight Oats

Overnight Oats! Overnight Oats! Overnight Oats! I decided to see if they would be good with some greens added to them!

Breakfast

Serves 2

 

Ingredients:

  • 1 small handful of kale
  • 1 large ripe banana
  • 2 tsp chia seeds 
  • 1/2 cup steel cut oats
  • 2 cups almond milk
  • pinch of salt

Directions:

  1. In a blender, blend together the kale, salt, banana, and almond milk until smooth.
  2. In a jar, add the half the oats and chia seeds. Pour half the smoothie on top. Shake each jar until combined.
  3. Place in refridgerator overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge or heat it up in a microwave for 3 minutes. Add desired toppings as you wish such as nut butter, granola, coconut, fruit, etc.