This may not be too original but when I have this for breakfast I am full for a very long time... beat 2 eggs and some egg whites...scramble. heat up some black beans (I heat in microwave). Place beans on a bead of raw spinach. Put eggs on top of beans. Top with cottage cheese and salsa.
I have made the vegetable herb omelet so many times. I add basil, green onions and sun dried tomatoes to the batter before putting it in the saute pan. Once it's mostly firm, I add either asparagus or chopped arugula and a little parmesan before folding it over and letting that warm up and melt the cheese a little. It's my favorite way to start the day.
1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
I like it as a taco salad, served over a bed of lettuce with a few corn chips
I love my blackbean soup. I just put it all in the crockpot and off I go.
1 1/2 C. chopped vegetables (I use carrots, celery, broccoli, cauliflower, onion, asparagus but really whatever you have should work)
3 15oz. cans of black beans 1 15 oz. can of Italian Stewed Tomatoes 2 C chicken or vegetable broth 2 T. taco sauce
Put it all in a crockpot, mix, cover, cook on low 8 - 10 hours or high 5-6 hours. Before eating "soupify" it with your hand immersion blender. Serve with a little avocado and low fat cheddar cheese. Sooo good.
My go-to meal is a quinoa pilaf into which I toss whatever vegetables are on hand. People's Co-op in OB sells a pre-mixed pilaf, which is where I got the idea, but I just make my own since I don't get to OB often. I use about one part lentils, one part yellow split peas, and two parts quinoa. Sometimes I'll add millet, bulgar or other grain.
Put 1 cup pilaf and 1 1/2 cups broth in a sauce pan to boil, then simmer for about 20 minutes, until liquid is fully absorbed. I put it in the fridge once it is cooled, then dole it out as needed throughout the week.
Use a cup of broth to cook carrots, broccoli, kale, or whatever else, then add a couple spoonfuls of cooked pilaf for a hearty soup. During one recent cold, rainy day I was feeling very autumnal and added sage, rosemary and celery to give it a Thanksgiving Stuffing flavor. My kids actually loved this.
My kids favorite dinner since starting our new eating habit is to start w/ artichoks (they use butter, I squirt lemon all over)
Salmon w/ pesto sauce (I used the jar pesto) Baby bok choi (saute in oil, add sesame seeds and oil, white wine vinegar and soy sauce) Grilled asparagus
Delicious! My kids get noodles w/ this, but I skip
Balsalmic Chicken & Veggies from Chino Farms 1# boneless, skinless chicken breast 2t extra-virgin olive oil 2 small cloves garlic- minced or pressed 1/2-1# fresh mushrooms quartered 2.5T balsamic vinegar 1/2c low-sodium chicken broth 1/4t dried thyme black pepper
Coat a 10-inch skillet with nonstick vegetable spray. Heat over medium heat. When hot, add chicken and cook until light brown(3 mins each side). Transfer chicken to plate. Add olive oil to pan, saute mushrooms briefly. Return chicken to pan, add garlic, vinegar, chicken broth, thyme and pepper. Reduce heat, cover and simmer for 15 minutes or until chicken is cooked.
Steam or saute a mix of veggies including: small summer squash, snap peas, greens (mustard, gailan, bok choy). If you steam, top with 1t Majestic Garlic Healthy Creamy Garlic flax oil-garlic spread from Jimbos for taste.
2 Wasa rye crackers 2 tbl. light cream cheese 4.5 oz. smoked salmon 1 tsp. capers 1 red onion thinly sliced 1/2 cup pineapple, cubed or sliced Spread cream cheese on crackers. Place salmon, capers, and onions on top. Serve pineapple on the side. Enjoy!
This may not be too original but when I have this for breakfast I am full for a very long time...
ReplyDeletebeat 2 eggs and some egg whites...scramble.
heat up some black beans (I heat in microwave).
Place beans on a bead of raw spinach.
Put eggs on top of beans.
Top with cottage cheese and salsa.
I have made the vegetable herb omelet so many times. I add basil, green onions and sun dried tomatoes to the batter before putting it in the saute pan. Once it's mostly firm, I add either asparagus or chopped arugula and a little parmesan before folding it over and letting that warm up and melt the cheese a little. It's my favorite way to start the day.
ReplyDeleteQuinoa & Black Bean
ReplyDelete1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
I like it as a taco salad, served over a bed of lettuce with a few corn chips
I love my blackbean soup. I just put it all in the crockpot and off I go.
ReplyDelete1 1/2 C. chopped vegetables (I use carrots, celery, broccoli, cauliflower, onion, asparagus but really whatever you have should work)
3 15oz. cans of black beans
1 15 oz. can of Italian Stewed Tomatoes
2 C chicken or vegetable broth
2 T. taco sauce
Put it all in a crockpot, mix, cover, cook on low 8 - 10 hours or high 5-6 hours. Before eating "soupify" it with your hand immersion blender. Serve with a little avocado and low fat cheddar cheese. Sooo good.
My go-to meal is a quinoa pilaf into which I toss whatever vegetables are on hand. People's Co-op in OB sells a pre-mixed pilaf, which is where I got the idea, but I just make my own since I don't get to OB often. I use about one part lentils, one part yellow split peas, and two parts quinoa. Sometimes I'll add millet, bulgar or other grain.
ReplyDeletePut 1 cup pilaf and 1 1/2 cups broth in a sauce pan to boil, then simmer for about 20 minutes, until liquid is fully absorbed.
I put it in the fridge once it is cooled, then dole it out as needed throughout the week.
Use a cup of broth to cook carrots, broccoli, kale, or whatever else, then add a couple spoonfuls of cooked pilaf for a hearty soup. During one recent cold, rainy day I was feeling very autumnal and added sage, rosemary and celery to give it a Thanksgiving Stuffing flavor. My kids actually loved this.
My kids favorite dinner since starting our new eating habit is to start w/ artichoks (they use butter, I squirt lemon all over)
ReplyDeleteSalmon w/ pesto sauce (I used the jar pesto)
Baby bok choi (saute in oil, add sesame seeds and oil, white wine vinegar and soy sauce)
Grilled asparagus
Delicious! My kids get noodles w/ this, but I skip
Wow! I am really hungry after reading all this. Thanks so much for all the great ideas.
ReplyDeleteBalsalmic Chicken & Veggies from Chino Farms
ReplyDelete1# boneless, skinless chicken breast
2t extra-virgin olive oil
2 small cloves garlic- minced or pressed
1/2-1# fresh mushrooms quartered
2.5T balsamic vinegar
1/2c low-sodium chicken broth
1/4t dried thyme
black pepper
Coat a 10-inch skillet with nonstick vegetable spray. Heat over medium heat. When hot, add chicken and cook until light brown(3 mins each side). Transfer chicken to plate. Add olive oil to pan, saute mushrooms briefly. Return chicken to pan, add garlic, vinegar, chicken broth, thyme and pepper. Reduce heat, cover and simmer for 15 minutes or until chicken is cooked.
Steam or saute a mix of veggies including: small summer squash, snap peas, greens (mustard, gailan, bok choy). If you steam, top with 1t Majestic Garlic Healthy Creamy Garlic flax oil-garlic spread from Jimbos for taste.
2 Wasa rye crackers
ReplyDelete2 tbl. light cream cheese
4.5 oz. smoked salmon
1 tsp. capers
1 red onion thinly sliced
1/2 cup pineapple, cubed or sliced
Spread cream cheese on crackers. Place salmon, capers, and onions on top. Serve pineapple on the side. Enjoy!