Savory Hot Breakfast Cereal (that’s not oatmeal)

May 3rd, 2018 | no comments

Are you bored with the same old tired bowl of oatmeal for breakfast? Looking to mix things up a bit? Then you are going to love this recipe. Rather than oatmeal, it incorporates I Heart Keenwah Toasted Quinoa Hot Cereal, a flaked quinoa that cook up in a mere minute and has the consistency of Cream of Wheat. 

I’ve found that when I make my hot cereal savory, it tends to have more staying power and hunger seems to stay away for at least a good four hours. Why savory? Because you can easily add protein-rich foods like eggs or chicken and creamy textures like butter and avocado. You can also sneak in a serving of vegetables by mixing in leftover roasted vegetables from last night’s dinner. (HINT: Always roast more vegetables than you will eat for dinner so you will have leftovers for your savory breakfast!) 

Quinoa is technically a seed, which makes this recipe grain and gluten-free!

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Savory Hot Breakfast Cereal (that's not oatmeal)
I prefer my hot cereal on the savory side by adding leftover roasted vegetables, diced avocado and hard boiled egg, sliced almonds, grass fed butter, sea salt and pepper. You could also substitute leftover chicken for the egg--it's just as yummy and filling! This recipe is grain and gluten free. 2 Earthfoods per serving: ♥♥
Course Breakfast
Prep Time 5 minutes
Cook Time 1 minute
Servings
serving
Ingredients
  • 1/4 cup I Heart Keenwah Toasted Quinoa Hot Cereal
  • 3/4 cup water
  • 1 tsp. grass fed butter Kerrygold or Organic Valley
  • 1/4 avocado, peeled and diced
  • 2 tbsp. sliced almonds Toast the almonds for extra flavor!
  • 1 organic free-range egg, hard boiled and diced
  • 1 cup leftover roasted vegetables, heated Broccoli, cauliflower, Brussels sprouts, sweet potatoes, and onions all taste amazing in savory cereal. Take your pick!
  • sea and pepper to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 1 minute
Servings
serving
Ingredients
  • 1/4 cup I Heart Keenwah Toasted Quinoa Hot Cereal
  • 3/4 cup water
  • 1 tsp. grass fed butter Kerrygold or Organic Valley
  • 1/4 avocado, peeled and diced
  • 2 tbsp. sliced almonds Toast the almonds for extra flavor!
  • 1 organic free-range egg, hard boiled and diced
  • 1 cup leftover roasted vegetables, heated Broccoli, cauliflower, Brussels sprouts, sweet potatoes, and onions all taste amazing in savory cereal. Take your pick!
  • sea and pepper to taste
Instructions
  1. Place quinoa and water in a microwave-safe bowl, stir until combined. Heat in microwave on high for 60 seconds.
  2. Stir in butter, sea salt and pepper. Top with roasted vegetables, egg, almonds, and avocado. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 400Total Fat: 22 g; Saturated Fat: 4 g; Sodium: 525 mg; Potassium: 790 mg; Total Carbohydrate: 33 g; Dietary fiber: 12 g; Net Carbohydrates: 21 grams; Sugar:  3 g; Protein: 13 g

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Simple Mediterranean Mason Jar Salad

February 14th, 2018 | no comments

OK, I admit…this meal doesn’t look like it could satisfy a mouse, does it? But I have to tell you…it packs a serious punch, without making you feel stuffed. And since most of us want to be productive after lunch, this salad is the perfect solution. 

It gets its “staying power” from the protein and fiber-rich lentils and fat-rich hummus– which is made from chickpeas, olive oil, and tahini (ground sesame seeds).  

Looking for a little extra protein? Add a couple ounces of pulled rotisserie chicken, wild salmon, or tuna. A chopped hard-boiled egg would work too! 

You can easily prepare this salad ahead of time and store in the refrigerator for tomorrow’s lunch. Enjoy!

Print Recipe
Simple Mediterranean Mason Jar Salad
4 Earthfoods per serving: ♥♥♥♥
Prep Time 5 minutes
Cook Time 20 minutes (for lentils)
Servings
serving
Ingredients
  • 2 tbsp. hummus
  • 1/2 cup lentils, cooked
  • 2 tbsp. balsamic vinegar
  • Sea salt and pepper to taste
  • 1/4 cup fresh berries
  • 2 cups mixed greens
  • 2 tbsp. sliced almonds
  • 5 kalamata olives
  • 2 tbsp. fresh basil, cut into ribbons
  • 2 tbsp. feta cheese or shredded Parmesan/Asiago cheese
Prep Time 5 minutes
Cook Time 20 minutes (for lentils)
Servings
serving
Ingredients
  • 2 tbsp. hummus
  • 1/2 cup lentils, cooked
  • 2 tbsp. balsamic vinegar
  • Sea salt and pepper to taste
  • 1/4 cup fresh berries
  • 2 cups mixed greens
  • 2 tbsp. sliced almonds
  • 5 kalamata olives
  • 2 tbsp. fresh basil, cut into ribbons
  • 2 tbsp. feta cheese or shredded Parmesan/Asiago cheese
Instructions
  1. Prepare one bag of lentils according to instructions. Drain and set aside to cool. Scoop out a 1/2 cup portion and mix with balsamic vinegar and salt/pepper to taste. Refrigerate leftover lentils in sealed container and add to your meals throughout the week.
  2. Layer a mason jar in the following order: hummus, prepared and seasoned lentils, berries, greens, almonds, olives, fresh basil, and cheese. Enjoy!
Recipe Notes

Nutrition Facts: Calories: 400Total Fat: 21 g; Saturated Fat: 4 g; Sodium: 625 mg; Potassium: 132 mg; Total Carbohydrate: 37 g; Dietary Fiber: 13 g; Net Carbs: 24 g; Sugar: 8 g; Protein:18 g

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