Category Archives: Breakfast/Brunch

Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade - Recipes

Recipe: Avocado Quinoa Breakfast Burritos

June 20, 2015

As promised, here’s an addendum to the last post: using that smoky avocado quinoa pilaf and making it a breakfast burrito:

Avocado burritos


Ingredients:
4 10-inch whole wheat tortillas
1/2 cup cheddar cheese, shredded
1/4 cup of the cooked smoky quinoa pilaf mixture
4 eggs
1 ripe Hass avocado, peeled, pitted and cubed

1) In a large skillet, warm the tortillas and add grated cheese. Set aside.
2) In a separate skillet, add smokey quinoa pilaf mixture from this recipe.
3) Crack eggs into a pan and stir with a flat bottomed wooden spatula until they are cooked through and incorporated into the quinoa mixture (I also cooked the eggs separately since I had already prepped the quinoa)
4) Add quinoa mixture and cubed avocados to tortillas. Roll up like a burrito.

430 calories, 22 grams of fat (0 trans fat, 9 g sat fat); 39g of carbs; 10 g of dietary fiber; 18 g of protein; 2 g of sugar.


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Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade - Vegetarian

Recipe: Smoky avocado quinoa breakfast bowl

June 19, 2015

I was recently invited to the International Culinary Center to learn more about the health benefits of Hass avocados and recipes using them from Julia Nordgren, who’s a physician, trained chef, wife and mother of two (this is the part where I momentarily feel like I’ve done nothing in my life).

At the International Culinary Center


Dr. Nordgren


Tea and an avocado/dark chocolate smoothie for breakfast


It was easy to see her passion for food and nutrition as she demonstrated some easy meals. She taught us about the big misconception of fats (and aversion of it) when we diet. Healthy fats, like the ones you find in avocado, are important to have in your diet because it helps you absorb vitamins, help you stay satiated, keep your skin healthy, etc (the fats that you want to avoid, she added, are saturated fats like what you find in sugary, processed foods).

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Nutrition lesson aside, she prepared a delicious Smoky Avocado Quinoa Breakfast Bowl. She emphasized trying to squeeze in as much fruits and veggies in your meals, and this plant-packed meal has 15 grams of protein, and 13 grams of fiber.

Smoky avocado quinoa



Smoky Avocado Quinoa Breakfast Bowl

(serves 4; prep time 10 minutes; total time: 30 minutes)

Ingredients

3 tsp olive oil
½ small yellow onion, diced
2 cloves garlic, minced
3 tsp of smoked paprika
1 ½ cups quinoa
2 cups vegetable stock
1 ripe Hass avocado, peeled, pitted and cubes
2 tsp lime juice
1 pinch kosher salt
1 cup small white beans, rinsed and drained
2 cups baby spinach


Directions

1) Heat oil in a heavy-bottomed saucepan. Add onion and cook over medium heat until soft (about 3-4 minutes)

2) Add minced garlic and cook 1 minute more. Add smoked paprika. Stir and cook for 1 more minute. Add rinsed quinoa and stir to combine.

3) Add the vegetable stock and bring to a boil. Reduce heat, cover, and let simmer for 10-15 minutes. Uncover and fluff with a fork.

4) Sprinkle the cubed avocado with lime juice and pinch of kosher salt. Mix gently and set aside.

5) In a separate sauté pan, heat the remaining olive oil. Add white beans and spinach. Cook over medium heat until the beans are heated through and spinach is wilted.

6) Add the quinoa pilaf, stir to combine, and then spoon into serving bowls.

7) Top each bowl with a generous spoonful of cubed avocado.

You can even put this in a wheat tortilla to make a breakfast burrito. I’ll put that addendum in the next post. For more avocado recipes, visit http://www.avocadocentral.com/avocado-recipes. Enjoy!


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Shy
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American - Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Seasoned chicken breast and kale salad

June 18, 2015

The only reason this was a quick meal was because I was repurposing leftovers from a couple days before, but that’s why it’s so much better to cook for the week!

Kale chicken salad

I just added a little olive oil and garlic salt in the kale and topped it with chicken breasts. The chicken, as I mentioned in the previous post, were seasoned with rosemary, thyme, salt and pepper, and the carmelized mushrooms and onions were made the same day (sautéed with a little soy sauce and lemon). I topped it all with pine nuts and Carrington Farm’s flax and chia blend which conveniently come in these little packets. I’ve been using it in my smoothies and yogurt as well — you can put it on everything and it’s loaded with Omega 3s, protein and fiber. I’ve also been cooking pretty much everything with coconut oil (my eggs, meat, etc). I use Carrington’s brand at home, but also love that I have their packets of it too when I’m on the go.

A good, healthy post-workout/breaking fast/just because meal. How do you prep your leftovers?


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Breakfast/Brunch - FOOD - "The Delicious" - Halaal - Healthy - Recipes

Brunch idea: Rosemary chicken and thyme egg whites

June 17, 2015

When my friend Shazia said she wanted to get together in the morning, I was thinking 11 am. She told me she was thinking more like 2pm, so instead of going out for food, I invited her over to eat brunch at my place. Since it was more closer to lunch than breakfast, I thought finally busting out the black truffle oil to make rosemary chicken would be apropps.

Seasoned chicken


I had two chicken breasts which I sliced and seasoned with rosemary, thyme, salt, pepper, and garlic. While that sat for a bit, I sauteed sliced onions and mushrooms in olive oil with a minced garlic clove, a splash of soy sauce and lemon juice. Once that was ready, I set aside and began cooking the chicken in a mix of olive oil and the truffle oil. I covered it as it cooked (about 6 minutes on each side.

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After the chicken was cooked, I placed it on a dish and topped with the sautéed veggies. Next, I used the same pan to scrambled four egg whites with Italian seasoning, thyme, salt pepper, and a little bit of asiago cheese.

Totally experimental but it turned out really good (and made a pretty plate to serve). Tomorrow, going to show you what I did with the leftovers for an even healthier meal option :).


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Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade - Recipes - Vegetarian

Recipe: Avocado banana breakfast smoothie

May 4, 2015

Sorry, sorry. Technology and I — we’re just not friends. I tried to post this recipe for you guys yesterday but [insert chain of excuses here]. As I mentioned on Instagram, I’ve been drinking this smoothie after I workout in the mornings and it gives me so much energy and is filled with nutrients. And it doesn’t hurt that it takes two minutes to make. Just mix the following together in a blender:


Ingredients
:
1/2 an avocado
1 banana
1 tsp ginger, raw/grated
1 tsp honey
1 cup brewed green tea
1/2 cup of spinach
1 tsp of Carrington Farms organic chia and flaxseed mix (optional)
ice

Avocado breakfast smoothie

Avocado is a good source of fiber and vitamins like B and E. The green tea helps jump start your metabolism, and regulates your glucose, while the ginger helps strengthen your immune system and aids in digestion (and gives a nice kick to the smoothie…if you know anything about me, I love ginger in EVERYTHING. It’s a good problem). Spinach adds zinc, protein, and vitamins, and finally, I like to add chia and flax seeds as another source of Omega 3s and fiber. Carrington Farms somehow telepathically knew I’m always stocked up on these, and coconut oil and sent me easy to use on-the-go packets which I’m now obsessed with (especially since I can take them on my travels). I put them on everything, but more to come on that soon.

Any of you going to try the smoothie? Let me know what you think!


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Breakfast/Brunch - FOOD - "The Delicious" - Homemade

Breakfast toast: Cottage cheese, hard boiled eggs, tomatoes

March 24, 2015

I’ve been telling myself for weeks months that I need to train myself to be a morning person. The thing is, I’m not one at all. I’m a creature of the night, and sleeping at 4am is totally normal for me. With evening events and commitments, it’s been hard to get my workouts in by the time I get home (or when I do, I end up putting less effort in because I’m so tired). SO, this week I’ve started to make a considerable shift to waking up early (6am early…who am I?) to move my workouts in the morning and having breakfast right after. This is all very new, so I’m hoping putting it out in the internetS will force me to heed this new routine. In order to do that though, I knew I needed some motivation and I figured my biggest one is still the same: food. The more varied I make my meals, the easier it will be to get through my runs to get back home and eat…right? Simple math :D.

I’ve been looking up meals that contain more protein, and less sugar and came up with this simple meal:

Breakfast


Ingredients:
2 whole wheat slices of bread, toasted
2 hard boiled eggs
cottage cheese
3 cherry tomatoes
kosher salt
garlic salt
black pepper
extra virgin olive oil

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Slice hard-boiled eggs, and tomatoes and set aside. Toast two slices of bread (I used whole wheat). After it’s toasted, spread low fat cottage cheese over both slices. Top with eggs and tomatoes, and season with pepper, kosher salt, and a pinch of garlic salt. Drizzle with a teaspoon of extra virgin olive oil. Enjoy!


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Shy
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