Here is a quick and healthy meal to fire up your morning, or any meal of the day for that matter!
Since switching my grains to mainly quinoa and brown rice (previously whole grain pasta was a starch alternative a couple of times per week) I have had even more energy and my weight is much more stable. These are completely unprocessed grains, as well as gluten free. They are my top choices now along with sweet potatoes and regular potatoes (from time to time).
Do I think there is anything wrong with whole grain pasta? No, in moderation I think it is fine. But the pasta is still a bit more processed and finding a brand that is ONLY 100% whole grain takes some searching. I know a lot of people buy the brands that are blends and even really highly processed brands that basically just have extra fiber and vitamins added but are branding themselves as very healthy. There is a place for this, as well as plain regular pasta like the Italians eat, in a healthy diet, if you have no gluten sensitivities. But with so many people, myself included, that have sensitivities or full blown allergies, I am still trying to come up with as many alternatives as I can.
I have a ton of recipes I create every week…I wish I had time to share them all with you! I would say about 80% of my personal chef clients are gluten free for health reasons and so I’m always creating new recipes for them. Every chance I get I will snap a picture and share the recipes with you!
This is a breakfast I whipped up for my boyfriend and I. I had some leftover cooked quinoa from the weekly batch I cook up to keep on hand for quick meals. I sometimes mix it into my steel cut oats, or make a salad with it, or just eat it with some roasted vegetables (which I also try to have on hand) for a quick lunch. This particular morning we were going for a long hike so I wanted something with a lot of protein and complex carbohydrates to keep us fueled.
This did the trick, deliciously!
Greek Quinoa Breakfast Scramble
1 tsp healthy oil/fat of your choice
1 cup cooked quinoa
1 cup frozen chopped spinach *always on hand in case I’m out of fresh spinach
1 cup frozen organic bell peppers & onion blend *I always keep this on hand for mornings I don’t want to chop! (If you don’t have you can use 1/2 red bell pepper, sliced and 1/2 onion, sliced)
1/2 tsp dried oregano
2 pinches Kosher/sea salt
Fresh ground pepper to taste
2 whole eggs + 4 egg whites, beaten lightly
1/4 cup feta cheese
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the quinoa, frozen spinach, bell peppers, onions and seasonings. Cook, stirring often, until the vegetables are tender. Pour in the eggs and stir. Continue to cook, stirring gently, until the eggs are scrambled and set. Turn off the heat and top with the feta cheese, let it melt a few minutes then serve!
I served our breakfast with a beautiful assortment of fresh fruit and a hot cup of coffee. Enjoy!
Cheers, may your day be delicious!
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