Breakfast for Dinner

Breakfast for Dinner…who doesn’t love it? A second chance in the day to eat some of the best foods life has to offer. The only problem is, unless I’m chowing down on a stack of pancakes, a lot of breakfast foods just aren’t enough to fill me up after a busy day (an egg white omelet is just not gonna cut it). That’s why this scrambled egg quinoa and veggie recipe is the perfect breakfast for dinner option. Pair it with a colorful fruit salad or a side of home fries, and you will never go back to regular dinner!

Scrambled Eggs with Quinoa and Veggies

INGREDIENTS:

Olive Oil 1 tsp. garlic minced

2 eggs

Spinach (as much as your heart desires, spinach shrinks on the pan)

3-4 mushrooms, chopped

¼ medium onion, diced

1 roma tomato, diced

¼ cup of quinoa

Pepper and other spices to taste

DIRECTIONS:

1. Bring ¼ cup of quinoa and ½ cup of water to boil, then simmer for 15 minutes until all water is absorbed
2. Heat olive oil in pan and sauté onion, garlic, mushroom, and spinach
3. Add eggs to pan and scramble
4. Add tomato and quinoa to pan
5. Serve and enjoy!

Curried Cauliflower

I really only cook healthy food. Do I only eat healthy food? Of course, not! I love chocolate, ice cream, and french fries way too much to be a 24/7 health-nut! But in my kitchen, I really strive to only put healthy, clean and green ingredients into my recipes. This is great when I’m only cooking for myself, but gets a little more challenging when cooking for others.

Salt and butter are primary ingredients in many of the foods our society eats and loves (and are the reason our favorite foods taste so good!), but I don’t keep either in my kitchen. I have to make up for the absence of salt and butter in my recipes, or my meals will end up lacking flavor and taste. Thankfully, there are many ways to add flavor to a meal without also adding unwanted calories, fat, and sodium. One of my favorite ways to accomplish fantastic flavor is by using curry powder.

Curry powder is made of a super spice called turmeric, meaning it contains powerful antioxidants that help protect our bodies from heart disease and cancer. Any fans of Indian food (me! me! me!) know and love curry, as it is found in many delicious Indian dishes. Trust me, no one will be reaching for the salt shaker or wishing this dish was filled with butter after they take a bite. Warning: Taste isn’t the only sense curry is strong in! Your home will probably smell like curry even after the dishes are done and put away (but, I’m not complaining!)

This recipe was adapted from Naturally Ella (check out her other recipes, they are incredible!)

Curried Cauliflower (makes 2 servings)

INGREDIENTS:

1 medium onion, diced

1 head of cauliflower, cut in bite-sized pieces

1 cup of vegetable broth

½ cup of almond milk

Olive Oil

Curry Powder (the original recipe calls for 2-3 tbps, but I just generously sprinkled it)

½ cup of quinoa

 

DIRECTIONS

1. Heat oil in pan and sauté onion until soft
2. Add cauliflower and curry and sauté for 1 minute
3. Add vegetable broth and almond milk and bring to boil
4. Reduce to simmer and cook for about 30 minutes, adding curry as needed (cauliflower should be tender)
5. While this is cooking, bring ½ cup of quinoa and 1 cup of water to boil, then simmer for 15 minutes or until all water is absorbed
6. When both cauliflower and quinoa are ready, combine and enjoy!

Are you crazy about curry, too? Share your curry-filled recipes with me in the comment section below!