Fuel your day with this hearty quinoa breakfast bowl recipe – packed with protein, packed with fresh vegetables and aromatic organic spices like cumin and anchovy paprika.
Total Time:30 mins
Hands-on Time:10 mins
Makes:4 servings
Ingredients
3/4 cup dry, uncooked quinoa
2 cups low-sodium vegetable or chicken broth, divided
2 tablespoons olive oil, divided
1 small onion, diced
1 1/2 teaspoons Simply Organic Cumin
1 1/2 teaspoons Simply Organic Ancho Chili Powder
1/2 teaspoon Simply Organic Garlic Powder
1/2 teaspoon Simply Organic Ceylon Cinnamon
1/2 teaspoon sea salt or pink Himalayan salt, plus more to taste
2 cans (15.5 ounces each) low-sodium chickpeas, drained and rinsed
1 can (14.5 ounces) diced, no-salt-added fire-roasted tomatoes
1/2 teaspoon minced lemon zest
4 eggs
2 cups baby arugula
Crumbled feta, for serving (optional)
Fresh parsley, for serving (optional)
Directions
1. In a large saucepan over medium heat, toast quinoa, stirring frequently, for 5 minutes, until fragrant and toasty.
2. Stir in 1 1/2 cups broth and bring to a boil. Reduce heat to low, cover and cook for 12 minutes. Remove quinoa from heat and fluff with a fork.
3. In a skillet over medium heat, heat 1 tablespoon olive oil. Sauté onion for 4 to 5 minutes, until softened and starting to brown. Add cumin, chili powder, garlic powder, cinnamon and the 1/2 teaspoon salt. Cook for 30 seconds, until fragrant.
4. Stir in remaining 1/2 cup broth, chickpeas and tomatoes. Let simmer, stirring occasionally, for 5 minutes, until thickened. Remove from heat, stir in zest and season with additional salt, if needed.
5. In a non-stick skillet over medium heat, heat remaining 1 tablespoon olive oil. Add eggs and reduce heat to low. Lightly season with salt and cook until whites are set. Gently flip eggs and cook until desired doneness is achieved.
6. Divide quinoa, chickpea mixture and arugula among bowls. Top each bowl with a cooked egg and a sprinkling of feta and parsley, if desired.
Breakfast tacos are a cinch with this Texan-developed recipe that’s easy to vegetarianize. For more recipes featuring Southwestern inspirations with an Austin flare, visit savvynana.com
Total Time:35 mins
Hands-on Time:15 mins
Makes:4 servings
Ingredients
FOR THE BACON AND EGS:
8 slices bacon (optional)
8 eggs
1/4 teaspoon sea salt or pink Himalayan salt
1/8 teaspoon Simply Organic Black Pepper
1 dash Worcestershire sauce
1 teaspoon olive oil
FOR THE REFRIED BLACK BEANS:
1 tablespoon olive oil
3 cloves garlic, minced
2 cans (15 ounces each) organic black beans, drained and rinsed
1/4 teaspoon Simply Organic Chipotle Powder
1/4 teaspoon Simply Organic Cumin
1/4 teaspoon Simply Organic Paprika
1/4 teaspoon Simply Organic All-Season Salt
1 can (about 2 cups) low-sodium chicken broth
FOR ASSEMBLY:
8 tortillas
1 cup fresh baby spinach, sautéed
1 cup crumbled queso fresco or shredded Mexican-blend cheese
1 cup salsa
Directions
To Make the Bacon and Eggs:
If using bacon, preheat oven to 380 degrees and line a baking sheet with foil. On baking sheet, evenly spread bacon. Bake for about 15 minutes, then drain grease and pat bacon with a paper towel.
In a bowl, combine eggs, salt, pepper and Worcestershire sauce. Stir until well blended.
In a large skillet over medium-low heat, heat olive oil. Add egg mixture and scramble for about 3 minutes. Transfer to a plate and cover with foil.
To Make the Refried Black Beans:
In a medium-sized saucepan over medium heat, heat olive oil. Add garlic and sauté for about 2 minutes.
Add beans, chipotle powder, cumin, paprika and salt. Cook, stirring, for about 2 minutes.
Add broth and let simmer for about 10 minutes. Transfer mixture to a blender and puree until smooth.
Return mixture to saucepan and cook, stirring, for about 2 more minutes.
To Assemble:
Warm tortillas individually, then divide bacon (if using), eggs, beans, spinach, cheese and salsa evenly among them. Alternatively, arrange all ingredients taco-bar style and let people make their own tacos!
These freezer-friendly healthy breakfast burritos are packed with kale, mushrooms and feta. The perfect easy grab and go breakfast that will actually keep you full!
Stocking up the freezer with healthy breakfast options is such a great idea for busy mornings. We love prepping healthy freezer breakfast sandwiches, and these ultimate breakfast burritos. Kale, mushroom and feta breakfast burritos are another delicious option!
The thing I love about these burritos is that you get a great source of protein, plenty of vegetables, and carbohydrates. It’s truly a well-rounded meal to start your day. They also freeze/thaw really well, and are particularly good crisped up on a sandwich press.
Reasons You’ll Loved This Recipe
the sautéed mushrooms and feta cheese add a ton of flavor to these burritos
it’s loaded with vegetables, protein and a source of carbs
you can make a big batch ahead and freeze
Ingredient Notes
eggs- adds protein and binds the other ingredients together; use large eggs
kale- you can use fresh or frozen, if you use frozen, you can add it straight to the pan without thawing, but may need to increase the cook time slightly.
feta cheese- adds briney/salty flavor to the burritos; if you choose to leave it out, you will want to add some salt to compensate
mushrooms- add umami and more vegetables; you can use button, cremini, or chopped portobellos
tortillas- look for large tortillas; 10 inch minimum.
Step By Step Directions
1. Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.
2. Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.
3. Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
4. Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
5- Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.
6. Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.
Storage & Reheating
These breakfast burritos store great for meal prep!
Storage
fridge- store individually wrapped burritos in an air tight container for up to 48 hours; the tortillas can get soft and are best frozen for longer than that
freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months
Reheating
thaw- overnight in the fridge, or on low power in the microwave (unwrap from plastic and place on a paper towel)
heat- in the microwave until steaming hot (optional, but helps heat the filling all the way to the middle as sometimes the frying pan can do a poor job at this)
crisp- after heating through, crisp up the tortilla in a frying pan or a sandwich press
Recipe Variations
kale- swap for spinach or your favorite greens
other veggies- swap onions & mushrooms for sautéed bell peppers, cauliflower rice, roasted sweet potatoes or what you happen to have in the fridge.
eggs- you can make this vegetarian by swapping the eggs for tofu (follow directions for this tofu scramble)
feta- omit, but add at least ¼ teaspoon salt
other- you could turn these into breakfast quesadillas, or leave out the tortilla and enjoy as a breakfast scramble.
Ingredients
2 teaspoons olive oil
1 onion small; diced
2 cups kale firmly packed; shredded into bite-sized pieces; see note 1
2 cups mushrooms sliced; see note 2
5 eggs
▢¼ teaspoon pepper
½ teaspoon oregano
½ cup feta cheese crumbled
1 ¼ cup cheddar cheese shredded
5 large flour tortillas 10-12 inches
Instructions
Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.
Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.
Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.
Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.
Heat, then crisp- in the microwave until steaming hot, then crisp up in a frying pan or a sandwich press.
Tips:
1- you can use fresh or frozen kale; if using frozen, add it to the pan without thawing and increase the cook time as needed.
2- you can use your favorite type of mushrooms; cremini, button or chopped portobellos are all great options
Storage
fridge- store individually wrapped burritos in an air tight container for up to 48 hours; the tortillas can get soft and are best frozen for longer than that
freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months
Variations:
kale- swap for spinach or your favorite greens
other veggies- swap onions & mushrooms for sautéed bell peppers, cauliflower rice, roasted sweet potatoes or what you happen to have in the fridge.
eggs- you can make this vegetarian by swapping the eggs for tofu (follow directions for this tofu scramble)
feta- omit, but add at least ¼ teaspoon salt
other- you could turn these into breakfast quesadillas, or leave out the tortilla and enjoy as a breakfast scramble.
A fridge full of Thanksgiving leftovers might bring joy to anyone who loves turkey sandwiches, but I’m not one of them. As soon as Thanksgiving is over, I’ll be ready to move on — but I also hate wasting food. The solution to my year-over-year dilemma is to turn all cooked food into delicious dishes that don’t taste like Thanksgiving at all.
This easy pasta dish makes use of leftover Brussels sprouts, bread or buns, or even what’s left over from a bottle of Turkish Day White.
Easy Pasta, Brightened with Lemon
This pasta starts by toasting fresh breadcrumbs on the stovetop with a little olive oil while the water for the pasta boils. Use the leftover bread you have here – even buns will work. Mix the toasted bread crumbs with plenty of lemon zest and finish the pasta in the same pan.
Reheat your leftover roasted or cooked Brussels sprouts (even glazed Brussels sprouts will work here) and add a little white wine, red pepper flakes, and lemon juice to make the sauce. The pasta is loaded with more lemon zest to brighten up the earthy flavor of the Brussels sprouts, before being coated in crunchy breadcrumbs and Parmesan cheese. This light yet filling pasta dish is the perfect antidote to another turkey sandwich possibility.
1 1/4 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
Finely grated zest of 2 medium lemons, divided
1 pound dry spaghetti
3 cups cooked or roasted Brussels sprouts, coarsely chopped if large
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
2 tablespoons freshly squeezed lemon juice, plus more as needed
Grated Parmesan cheese, for serving
INSTRUCTIONS
1. Bring a large pot of heavily salted water to a boil. Meanwhile, toast the breadcrumbs.
2. Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat until shimmering. Add the breadcrumbs and 1/4 teaspoon of the salt, and season with pepper. Cook, stirring occasionally, until golden-brown and toasted, about 7 minutes. Remove from the heat and stir in half of the lemon zest. Transfer the breadcrumbs to a medium bowl and set aside. Wipe out the pan with paper towels if needed.
3. Add the spaghetti to the boiling water and cook according to package directions until al dente. Meanwhile, heat the remaining 2 tablespoons of oil in the frying pan over medium heat until shimmering. Add the Brussels sprouts, garlic, and red pepper flakes, if using, and cook until heated through, 2 to 3 minutes. Add the wine, remaining 1 teaspoon salt, and season with pepper. Cook until the wine is reduced by about half, about 2 minutes. If the pasta is not ready yet, remove the pan from the heat.
4. When the pasta is ready, return the frying pan to medium heat. Using tongs, transfer the pasta directly from the cooking water to the pan. Add the 2 tablespoons lemon juice and 1 cup of the pasta cooking water and cook, tossing constantly, until the sauce thickens and coats the pasta. Add more pasta water a tablespoon at a time as needed if the pasta is dry.
5. Remove the pan from the heat and stir in the remaining lemon zest. Taste and season with more salt, pepper, and lemon juice as needed. Sprinkle with the toasted breadcrumbs and Parmesan cheese and serve immediately.
RECIPE NOTES
Make ahead: The breadcrumbs can be toasted, cooled completely, and stored at room temperature up to 2 days ahead.
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days.
I’m sure you’ve heard of fusion cuisine, it’s been around since the 1970s. Fusion has become a big in today’s contemporary restaurants and chefs have gotten very creative.
So what is Fusion Cuisine anyway? As its name suggests it’s cuisine that combines or fuses elements of culinary traditions and foods from different countries, regions, or cultures.
A popular type is Pacific Rim Cuisine that combines foods and cooking styles from countries and islands around the Pacific Ocean, like Kilawin Poke where Hawaiian Poke (diced raw fish) meets Filipino Kilawin, a Filipino style Ceviche.
Another fusion style is Chinese Pizza, sounds weird I know but it works. It puts favorite Chinese dishes like beef broccoli on top of a pizza crust and sprinkled with cheese.
So here’s a fusion dish that combines Korean flavors with a Mexican favorite, Korean Beef Tacos. It’s similar to my Korean Fried Chicken Baos which puts Korean fried chicken inside a Chinese steamed bao.
This dish is amazing! It’s a little sweet, a bit garlicky, and has just the right bite of sriracha. The sweet beef is topped with caramelized kimchi, sriracha lime mayo, and cilantro. All this goodness in a mini flour tortilla. The flavor combination is perfect. Your family and friends will love it!
By the way you can sub the beef with ground Turkey or impossible beef for a lighter or vegan taco.
