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Selasa, 31 Maret 2020

Spinach Avocado Breakfast Quesadilla

Spinach Avocado Breakfast Quesadilla

Kick off your day with a Spinach Avocado Breakfast Quesadilla. High on protein and filled with flavor! 238 calories and 4 Weight Watchers SP | Easy | Healthy | Recipes | Vegetarian #breakfastrecipes #vegetarianbreakfasts #smartpoints #quesadillas


Ingredients

  • 4 large eggs
  • 4 egg whites
  • 6 tablespoons water
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt or to taste
  • 4 whole wheat low carb tortillas medium size
  • 1/2 cup grated sharp Cheddar cheese
  • hot sauce to taste
  • 3/4 California avocado sliced
  • 2/3 cup spinach leaves
  • minced parsley optional

Instructions

  • In a medium-sized bowl, whisk together the eggs, egg whites and water.
  • Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
  • Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
  • Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.
  • Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach
APPLE CINNAMON OVERNIGHT OATS

APPLE CINNAMON OVERNIGHT OATS

These easy apple cinnamon overnight oats are healthy and vegan, but you'll feel like you're eating apple pie for breakfast! The perfect simple make-ahead breakfast #brunch #breakfastrecipes #veganrecipes #mealprep

Ingredients

For the oats:

  • 1 cup oats
  • 1 cup vanilla almond milk
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the apple compote:

  • 1 tablespoon butter or vegan butter substitute
  • 1 large apple peeled, cored, and diced
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 1 teaspoon corn starch

Instructions

For the oats:

  1. Combine oats, almond milk, maple syrup, chia seeds, vanilla extract, cinnamon and salt in a medium sized bowl and mix well. Cover and refrigerate overnight.

For the apple compote:

  1. Add butter, apples, cinnamon and maple syrup to a medium saucepan. Stir over medium heat for 3-5 minutes until apples are very tender. 
  2. Whisk water and cornstarch together in a small bowl, add to pot and continue to cook for another 1-2 minutes until mixture thickens. Remove from heat and cool completely.
  3. To serve, spoon oats into a cup and top with apple compote.

QUICK AND EASY VEGETARIAN BREAKFAST CASSEROLE

QUICK AND EASY VEGETARIAN BREAKFAST CASSEROLE

This Quick and Easy Vegetarian Breakfast Casserole can be prepped the night before and popped in the oven in the morning. It is perfect for Sunday brunch or a holiday breakfast! #casserolerecipes


Ingredients

  • 3 English Muffins
  • 1/2 Cup Sharp Cheddar Cheese shredded
  • 1 Tbsp Butter
  • 1/2 Cup Red Bell Pepper chopped
  • 1/2 Cup Yellow Bell Pepper chopped
  • 1/2 Cup Orange Bell Pepper chopped
  • 1/2 Cup Onion chopped
  • 1 Cup of Shiitake Mushrooms sliced
  • 1 Cup of Baby Spinach
  • 1/4 Cup Basil thinly sliced
  • 6 Eggs lightly beaten
  • 2 Cups Milk
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Dijon Mustard

Instructions

  • Preheat oven to 325°
  • Lightly coat an 8x8 inch baking dish with cooking spray or butter
  • Break up English Muffins into chunks and place on bottom of dish
  • Sprinkle 1/2 cup of cheese over the English Muffins
  • Heat skillet over medium high heat and melt 1 Tbsp butter
  • Sauté peppers and onions in the skillet for 5-6 minutes, or until softened
  • Add shiitake mushrooms to skillet and sauté for 5 more minutes
  • Next, add 1 cup of spinach to skillet and sauté until wilted, about 2-3 minutes
  • Spread pepper, mushroom, spinach mixture on top of cheese and muffins, then sprinkle evenly with basil
  • In a large mixing bowl, whisk together eggs, milk, black pepper, garlic powder, and dijon mustard
  • Pour this combination over the veggies, cheese and muffins
  • Bake at 325° for 1 hour or until edges start to slightly brown
  • Serve warm!


VEGAN FRENCH TOAST

VEGAN FRENCH TOAST

EASY Vegan French Toast, made with everyday ingredients. You won't miss the eggs, my secret ingredient works perfectly! #vegan #plantbased


Ingredients

  • 1 cup unsweetened soy milk (or other non-dairy milk)
  • 1/4 cup cornstarch
  • 1 teaspoon ground flaxseeds
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla
  • 6-8 slices thick sliced quality bread, such as ciabatta or french
  • 2-3 tablespoons vegan butter or coconut oil for frying
  • For serving: maple syrup, powdered sugar, or fresh fruit

Instructions

  • In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.
  • Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl. 
  • Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter/oil to the pan as needed in between pieces of bread. 
  • Serve with maple syrup, powdered sugar and fresh fruit, if desired. 
Overnight Cheesy Broccoli Strata

Overnight Cheesy Broccoli Strata


Overnight Cheesy Broccoli Strata is an easy make-ahead vegetarian breakfast casserole loaded with broccoli, leeks, and plenty of cheese! @FlavortheMoment


INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped broccoli
  • 1 large leek, white and light green parts only, halved and sliced into half moons
  • 3 cloves garlic
  • 6 large eggs
  • 2 cups skim milk*
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces french bread or baguette, cut into 1″ cubes (I used La Brea Bakery Whole Grain Loaf)
  • 1 1/2 cups grated cheese, divided (I used a blend of Monterey Jack and cheddar)

DIRECTIONS:

  1. Heat the olive oil in a large saute pan over medium heat.  Add the broccoli, leek, garlic, and a pinch of salt and pepper and saute for 3-5 minutes or until the leek has softened and the broccoli is crisp tender.  Set aside to cool.
  2. Spray an 8×8″ baking dish with cooking spray.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.   Add the broccoli mixture and 1 cup of the cheese and stir until incorporated.  Add the cubed bread and toss gently until it’s well coated with the egg mixture.  Pour into the prepared baking dish and cover with plastic wrap for 8 hours or overnight.
  4. Preheat the oven to 350 degrees.  Remove the plastic wrap and top with the remaining 1/2 cup cheese.  Bake the strata for 50-60 minutes or until golden brown and puffed in the middle.  If it browns too soon, cover loosely with foil.  Remove from heat and cool slightly on a wire rack.  Serve and enjoy!

BAKED BLUEBERRY OATMEAL CUPS

BAKED BLUEBERRY OATMEAL CUPS

Baked Blueberry Oatmeal Cups. An easy healthy breakfast that can be made ahead of time. Great for meal prep or on-the-go. #healthybreakfastrecipes




INGREDIENTS

  • 3 cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1 cup skim milk see note
  • 2 large eggs
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups fresh blueberries





INSTRUCTIONS

  • Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking oil spray.
  • In a large bowl, add oats and baking powder. Stir to combine.
  • In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended. Add liquid mixture to oats. Stir until all oats are coated in liquid. It is okay for your mixture to look watery as not all the liquid will be absorbed right away. Stir in blueberries.
  • Fill each muffin mold to the top with oats mixture, making sure to include the liquid as it will help cook the oats during baking.

  • Bake for about 20 minutes or until are a light toasted brown and oats are cooked through. The interior of the oat cups should be soft but not mushy. Loosen oat cups with a spatula to remove from muffin pan. Store uneaten oatmeal cups in fridge or freezer.

VEGAN BREAKFAST BURRITOS | EASY RECIPE

VEGAN BREAKFAST BURRITOS | EASY RECIPE

These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms, and peppers. They are great for a healthy protein-packed breakfast or brunch! Furthermore, they are easy to make with simple ingredients. Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos! #veganburitos #breakfastburritos #healthyburritos #elasrecipes | elavegan.com

Ingredients

Roasted potatoes

  • 4-5 medium-sized (600 g) potatoes
  • 1/2 tbsp oil
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin seeds
  • Sea salt and pepper to taste

Burritos

  • 1 avocado sliced
  • 15 oz can of kidney beans drained and rinsed (you can use other beans)
  • 1 green pepper chopped (or color of choice)
  • 2 tomatoes chopped
  • 5 oz (140 g) mushrooms sliced
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 2-3 tbsp red cabbage shredded
  • 4 flour tortillas gluten-free if needed
  • 1/2 tbsp oil
  • 1 tsp oregano
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/3 tsp smoked paprika
  • Sea salt and pepper to taste

Cashew sauce

Instructions

Roasted Potatoes

  • Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.
  • Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.

Cashew Sauce

  • To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.

Burritos

  • While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.
  • Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.
  • Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.
  • Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.
  • Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.
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