Dark Chocolate Quinoa Porridge

IMG_4174.JPG

Warm and satisfying, like a brownie for breakfast! I topped this quinoa porridge with a scoop of plain Greek yogurt and some banana slices.

Ingredients:

1 cup quinoa

2 cups milk (I used almond milk)

2 Tbsp cocoa powder

1/4 cup brown sugar

1 pinch kosher salt

1 tsp vanilla extract

Directions:

Rinse quinoa until water runs clear. Place quinoa in medium sized sauce pan, add milk, salt, and cocoa powder. Stir until cocoa powder dissolves.

Turn heat on medium, and bring to a boil. Once the milk starts to boil, reduce heat til medium low and cook at a slow simmer. Add brown sugar and vanilla. Cook uncovered until liquid is absorbed, stirring occasionally.

Divide porridge into 2 bowls. Top with yogurt and fresh fruit, if desired. Enjoy!

Omelette Bake

untitled-design-9.png

This make ahead breakfast casserole makes life easier in the mornings! A protein packed breakfast is waiting for you. This could be made in muffin tins for individual servings to take and eat on the go.

Customize your omelette bake and add your favorite proteins, cheeses, and vegetables.

Ingredients:

8 eggs

8oz breakfast sausage

2 russet potatoes, peeled and chopped

1 medium onion, chopped

1 medium red bell pepper, chopped

6oz bag spinach

Cooking spray

Directions:

Preheat oven to 350*.  Grease 9×13 in baking dish with cooking spray. Set aside.

Heat large saute pan over medium heat. Add sausage and break apart with wooden spoon. Cook sausage until it is no longer pink.

Add onion, pepper, and potatoes to sausage mixture. Cook until softened. Add bag of spinach and let wilt.  Transfer sausage and vegetable mixture to baking dish.

In a large bowl, crack eggs. Whisk until combined. Add 1/2 cup water to eggs. Pour eggs over sausage and vegetable mixture. Add cheese, if desired.

Bake at 350* for approximately 30 minutes, until eggs are set.

Protein Pancakes

untitled-design-10.png

These pancakes go together easily, and taste great! Mix all the ingredients in a blender, and it’s easy clean up, too.

Ingredients:

1 cup oats

1 banana

2 eggs

1/2 cup greek yogurt

4 tsp baking powder

1 scoop of protein powder

Directions:

Place oats in blender and pulse until finely ground. Add banana, eggs, yogurt, baking powder, and protein powder. Blend until combined.

Measure 1/4 cup of batter onto hot griddle. Pancakes will bubble when ready to flip.

Top with favorite pancake toppings-we like real maple syrup, nut butter and jelly, or fresh fruit.

NOTE: These do NOT store well. If reheated, they get very dense and chewy.

Pumpkin Egg White Oatmeal

img_1886.jpg

Three minutes in the microwave yields a warm, hearty breakfast. The egg whites add protein and make the oatmeal light and fluffy. Flavor with your favorite additions, such as peanut butter, fresh berries, nuts, or honey.

Ingredients:

1/2 cup quick cook oats

1/2 cup milk or water

1/2 cup egg whites

1/2 cup pumpkin purée

1 tsp pumpkin pie spice

1 tsp flax seeds (optional)

Directions: 

Mix oats, milk, egg whites, pumpkin, and spices together in a medium sized bowl.

Microwave on high for 1:30. Stir. Microwave for additional 1:30.

Garnish with your favorite oatmeal toppings. Enjoy!

Savory Egg White Oatmeal with Chorizo

img_1906.jpg

If you’re looking for an alternative to your brown sugar and fruit topped oatmeal, give this a try!

Ingredients:

1/2 cup oats

1/2 cup egg whites

1/2 cup milk

2 Tbsp chorizo, fully cooked

1/2 cup Pico de Gallo

1/4 avocado, diced

Directions:

Mix oats, egg whites, milk, and chorizo in bowl. Microwave for 90 seconds. Stir. Microwave for additional 80 seconds.

Top with pico and avocado.

Cottage Cheese

untitled-design-11.png

Cottage cheese is a great source of protein, with 25g of protein in 1 cup. The store bought stuff is not very appetizing, so I avoided cottage cheese for years. Then, I realized I could easily make my own!

Ingredients:

1 gallon pasteurized milk (I’ve used whole or skim)

3/4 cup white vinegar

1-2 tsp salt, to taste

1/2 cup heavy cream (optional)

Directions:

Pour the milk into a large saucepan or stock pot and place over medium heat. Heat the milk to 120*F.

Remove from the heat and carefully pour in the vinegar. Stir slowly for 2 minutes. The curd will separate from the whey. Cover and let sit at room temperature approximately 30 minutes.

Pour the mixture into a colander lined with cheesecloth. Let drain for 5 minutes. Carefully rinse the curds under cold water until the curds have cooled. Squeeze as much moisture out of the curds as possible and transfer to a storage bowl. Add salt if you like.

To serve, stir in the heavy cream. If storing, place in a sealable container in the refrigerator. Add the heavy cream just prior to serving.

Vegetable Breakfast Hash

img_2194.jpg

I like to make a big batch of this hash and keep it in the fridge for a quick breakfast or lunch. Top it with your favorite egg for extra protein.

Ingredients:

16 oz turkey sausage

1 large onion, diced

2 sweet potatoes, peeled and cubed

2 zucchini, cubed

1 red pepper, chopped

1 bag spinach

Directions:

Brown the sausage in a large pan over medium heat. Add onion and sweet potato and cook until softened. Add zucchini and cook until softened. Add spinach and cook until wilted.

Serve with egg on top.

Brussels Sprouts Breakfast Hash

img_2230.jpg

I’m a big fan of make ahead meals, especially meals that contain loads of vegetables! This hash makes a great breakfast topped with an egg, or could be a nutrient-dense side with pork.

Ingredients:

5 slices of bacon, chopped

2 sweet potatoes, peeled and cubed

16 oz Brussels sprouts, shredded

1 onion, diced

1 apple, diced

2-4 cloves of garlic, minced

1 Tbsp maple syrup

1/2 tsp sriracha (optional)

Salt and pepper to taste

Directions: 

Brown bacon in a large sauté pan over medium heat. Once the bacon has rendered the fat out, add sweet potatoes and cover. Cook 5-10 minutes until potatoes soften.

Remove cover from pan. Add onion, apple, and garlic. Cook until onions are translucent. NOTE: you made need to add olive oil if the pan is dry.

Add Brussels sprouts to pan and cook until wilted and potatoes and onions have started to caramelize.

Add maple syrup and sriracha. Salt and pepper as desired.

Lemon Blueberry Protein Pancakes

img_2490.jpg

A summery twist on the original protein pancake recipe!

Ingredients:

1 cup oats

1 banana

2 eggs

3/4 cup Greek yogurt

4 tsp baking powder

1-2 scoops whey protein powder (I used vanilla)

1 tsp vanilla extract

Zest and juice of 1 lemon

1 pint blueberries

Directions:

Place the oats in a blender, and blend until finely ground.

Add banana, eggs, yogurt, baking powder, protein powder, vanilla, and lemon zest/juice. Blend until just combined.

Heat griddle to medium heat.

Add 1/3 cup batter to griddle. Sprinkle blueberries on wet batter.

When bubbles begin to form, carefully flip the pancakes. These do tend to stick–if they stick, turn down heat on griddle slightly. Be patient flipping. Cook until golden brown.

Serve with a scoop of Greek yogurt and more fresh blueberries on top. Enjoy!

Breakfast Tacos

img_2757.jpg

Leftovers and random bits in the fridge combine to make a fast, tasty breakfast.

Ingredients:

2 corn tortillas

2 eggs

1 handful spinach

2 Tbsp salsa

1/2 tomato, diced

1/2 avocado, diced

1-2 Tbsp queso fresco, crumbled

Olive oil

Salt & pepper, to taste

Directions:

Heat olive oil in skillet over medium heat. Add spinach and let cook down. Add eggs and scramble.

Top corn tortillas with eggs, salsa, tomato, avocado, and queso fresco.