Although I ate this for lunch, this is a great breakfast, lunch or dinner. This is an incredibly healthy, hearty and tasty meal.
Breakfast is my favorite meal of the day. This one is just what I wanted today. If you are gluten free, vegetarian, or just trying to eat a little better for yourself. Try this out. You can make it vegan by omitting the honey. I would add another sweetener like stevia if you do though.
Quinoa, Apples, Pecans, and Honey Bowl
(serving size 1 serving – you can easily scale up and make more)
1 whole granny smith apple ~ 200 g diced washed with skin
1/2 cup of uncooked quinoa, or 200 g cooked quinoa
12 g honey local
15 g pecan raw
3.5 oz of almond milk
1 tsp of vanilla
1 tsp of cinnamon plus a little more for finishing
pinch of salt to taste
1 cup or 8 oz water
Follow directions on package. I took 1/2 cup of quinoa and added 1 cup of water. Bring it to a rolling boil, then reduce heat and cook for about 15 minutes or till cooked. I cooked the quinoa with 1 tsp cinnamon and 1 tsp vanilla in the water.
Then added the fresh/raw diced apple, raw pecans, honey, pinch of salt, sprinkle of cinnamon, and milk to the bowl. Mix together and enjoy
Stats for this meal:
Calories 557, Fat 16.1 g, Fiber 13.4 g, Carbs 95.7 g, Sodium 266.9 mg, Protein 11.8 g
Today for lunch, I wanted something light. I had a big breakfast and was not super hungry. So I made Garlic Lemon and Cayenne Blanched Asparagus, with two fried eggs. Spring cannot come soon enough. Asparagus is going to start popping up in the stores. So try this light, vibrant dish out.
This was so satisfying and delicious. It was light, but had enough fat and protein to be fulfilling. If you like the idea of Hollandaise sauce this will be right up your alley. This is a less caloric, and has less fat than Hollandaise sauce. The main reason is that lack of butter. This is so very satisfying in the same way. Taking out the Hollandaise sauce you remove for about 4 ounces or 1/2 cup you take out 140 calories, and 14 grams of fat. The sauce is made by adding pats of butter to wisking/cooking egg yolk and lemon juice. Those majority of those calories and fat come from the butter and the extra yolks for the sauce.
My digression and some background:
I also added finishing salt to the meal with Maldon salt.
” The brand was Maldon—Maldon Sea Salt Flakes. It came from a 135-year-old family-owned salt works on the southeast coast of England. My wife had been buying it for years. “
Maldon salt is a flaky sea salt that is used for finishing your food. When I feel like being super special I will pull out the Maldon. Let me put this into perspective. For the boiling water to blanch the asparagus, I just used regular granulated salt. It will be dissolving in water and does not need to be super special. This salt you put on your food cause you want to taste it. You want to taste the different minerals in it. The minerals in the “fancy” salts are what gives it different flavors.
” Once upon a time, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster’s affront to the chef, it was all just salt. “
Make your food interesting and fun, and delicious and it will be such a satisfying part of your life. I digress though back to the recipe.
Recipe: Garlic Lemon and Cayenne Blanched Asparagus (yields 2servings)
2 bunches of asparagus
1 lemon zested
1/2 lemon juiced
2 cloves of garlic sliced
1 tsp of olive oil
1/4 tsp of cayenne pepper plus a little more for sprinkling on top of eggs
Maldon salt for finishing
Pepper to taste
Granulated salt for blanching water
Take a spear of asparagus and holding both ends bend till it breaks. Where it breaks cut the rest around that area. Because that is where the woody part of it basically ends. Blanch the asparagus in salinated/salted boiling water, for about 2 minutes or till just tender but still has a crunch. Remove from water and dunk in ice bath or bowl with cold water to stop the cooking.
In a pan add oil, cayenne, and garlic, heat till garlic starts to brown around edge. Drain and add asparagus to the pan, toss the asparagus in the oil in pan just to coat. Portion out Asparagus onto two plates. Squeeze a little bit of lemon on them. Add lemon zest to asaparagus.
Fry 4 eggs, in the same pan. Take plats and add egg to the asparagus. Garnish with pepper, Maldon salt, lemon zest, and sprinkle of cayenne.
Serve and enjoy immediately
Calories/stats for 1 serving
Calories 350, Fat 29.2 g, Fiber 4.6 g, Carbs 10.5 g, Sodium 802 mg, Protein 18.5 g
This was kid and husband approved. Thanks for reading this far. Have a fantastic week.
Alright its cold outside, and we are having a winter snow storm here. Being snowed in is no reason to not eat well. Some people get snowed in and just throw their hands up and eat anything. Believe me it is tempting to just make some cinnamon rolls and coffee. Wrapped up in my electric blanket… But I had to stay strong. =)
This protein packed avocado toast was my breakfast. It is so tasty and filling.
I have here two pieced of whole grain toast. Two eggs I cooked, 1/2 of an avocado, and about 12 slices of cucumber.
Protein packed avocado toast
2 whole eggs
12 slices of cucumber or about 33 grams
2 slices of whole grain toast
1/2 tsp of oil to cook eggs in
Cook eggs, slice veggies, and toast bread. Assemble with avocado first, it will glue things together, then cucumber, and place a fried egg over top. Enjoy!