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!

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!

Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing

 

I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!

 

Dinner

Ingredients:

  • 1 crown broccoli, chopped
  • 5 cups brussels sprouts, quartered
  • 3 tbsp mustard of choice, I used stone ground mustard
  • 1 tbsp olive oil
  • 1 cup farro
  • 2 cups water
  • 2 tsp cumin
  • salt and pepper
  • a couple handfuls of spinach, or arugula, baby kale, etc.

Instructions:

  1. Bring the farro, water, and cumin to a boil.
  2. Cover with a lid and let simmer for 20 minutes.
  3. Turn off the heat but keep the lid on for a few minutes.
  4. Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
  5. Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
  6. Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
  7. Enjoy!