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Spicy Bell Pepper Eggs

Spicy Pepper Egg
Who says you can’t eat eggs without toast and feel full? If you’re looking for light but filling dish for breakfast; look no further, because this dish rocks! In this recipe I use green and red peppers. However, you can use any colored peppers you wish and if you like it really spicy, along with cayenne pepper, add a few chopped jalapeno peppers slices!

Here’s a couple nutritional tidbits about peppers: They contain a lot of vitamin C; however, red peppers have the highest vitamin C concentration of the pepper family. It’s also important to know that the capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol and has many health benefits for diabetics who need to control their blood sugar levels.

Ingredients 

  • 1 small red pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • half of 1 small red onion, thinly sliced
  • 2 cups of baby spinach
  • 3-4 slices of tomatoes
  • 4 organic eggs
  • 1 tbsp coconut oil
  • sea salt
  • cayenne pepper to taste

Instructions

  1. Melt coconut oil in frying medium to large frying pan on high heat. Add onions and peppers. Satay until the peppers and onions are lightly browning. Sprinkle with salt and pepper
  2. Add spinach and cook until slightly wilted
  3. Crack eggs on top and between the spinach and peppers. Let the eggs cook for approx 8 minutes or until the whites are slightly firm and the yolks are the way you like them
  4. Slice tomatoes and lay on top and between the eggs. Cook ingredients with tomatoes for the remaining 3  minutes and sprinkle with sea salt and pepper

Serves: 2-3

 

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Quinoa Puff & Goji Berry Granola Cereal

photo (3)This cereal makes a perfect nutritious breakfast or an early mid afternoon snack. The quinoa puffs are high in fiber and Iron, with goji berries that are loaded with vitamins and antioxidants.  You can incorporate the granola and goji berries anyway you like – whether it’s from a store already packaged or  using my quick and easy recipe for granola. See below for the recipe.

Ingredients

  • 1 cup quinoa puffs
  • 1/3 cup granola / goji mixture
  • 1 cup basmati rice milk
  • half of banana, sliced
  • 1 tbsp pure maple syrup ( optional)

Instructions 

Combine all ingredients into a medium size bowl – quinoa, granola and milk and top with bananas and syrup

Enjoy!

Recipe for Granola

  • 1 tbsp hemp seeds
  • 1 tbsp sprouted buckwheat
  • 1 tbsp oat flakes
  • 1 tbsp goji berries
  • 1 tbsp raisins

 

 

Mexican Breakfast Supreme

Are you looking for a filling but healthy breakfast to carry you over until lunch? I was craving something spicy in the morning one day, almost feeling like mexican food, but with eggs. I decided to combine the two – using rice, eggs and mexican spices. This was so tasty and it didn’t take even take that long to make. Nice thing about this recipe is; you can make more rice to have for lunch later that day or even for dinner.

Ingredients

  • 2-4 eggs (preferably organic)
  • 1 cup wild rice
  • 1 can black beans, washed & rinsed (preferably organic)
  • 1 tomato, chopped
  • handful cilantro, chopped
  • 2 sprigs green onion, thinly sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp coconut oil
  • 1/2 tsp olive oil
  • 1 1/2 cup water
  • 1 lime, juiced
  • 2 tsp hot sauce
  • 1 tbsp sea salt

Guacamole

  • 2 avocados
  • 2 limes, juiced
  • 1/2 handful cilantro, chopped
  • 1/2 red onion, chopped
  • sea salt

Instructions

Combine all ingredients in a bowl, using a fork to mash the avocado until smooth with the other ingredients.

Instructions

  1. In a medium sauce pan, on high heat on the stove top, add onion and chili powder with 1 tsp melted coconut oil. Heat until fragrant, add rice, while stirring bath the rice in spices and oil. Add 1 1/2 cup water, cover and  turn down to medium heat.
  2. While the rice is coming to a boil. Add beans to medium size frying pan on medium heat, add cumin, lime juice and 1/2 tsp sea salt. Let the beans cook for 15 minutes, or until beans are soft.
  3. Once the water evaporates and is just past the level of rice, turn down heat to low, cook for another 15 minutes or until rice is tender.
  4. Chop tomatoes, green onion and cilantro and combine all ingredients with a pinch of sea salt and olive oil into a small bowl. Set aside. Cook eggs in frying pan, sunny side up.
  5. When the rice, eggs and beans are cooked. Serve with the eggs on top of rice with beans, guacamole and salsa on the side. Top with hot sauce. Enjoy

Yield: 2

Apple Cinnamon Quinoa Breakfast

There’s something about the smell of cooked apples & cinnamon in the morning. Especially on a cool fall day, when the leaves are turning multiple colors and starting to fall from the trees.  The aromas make you feel comfy and warm inside. Quinoa is easily digested, extremely nutritious and is a fantastic way to start your day. This recipe takes approx 15 minutes to cook.

Ingredients

  • 1 cup flaked quinoa
  • 2 cups unsweetened almond milk
  • 1/2 tsp organic vanilla
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 cup cranberries
  • 1 med green apple chopped small
  • 1 tbsp raw agave ( add more if sweetness if required)
  • 1/2 cup raw walnuts, chopped
  • 3 tbsp raw sunflower seeds
  • 1 cup fresh organic blueberries

Instructions

  1. Bring almond milk, cinnamon, vanilla & allspice to a boil in a medium sauce pot
  2. Add quinoa and then place lid on pot and reduce to low heat
  3. After 2 mins stir in chopped apple and simmer for approx 5 mins longer
  4. Stir and check for remaining liquid and if most is absorbed then remove from heat, leaving lid on pot and let rest for approx 3 mins to absorb the rest of the milk
  5. Top each bowl of quinoa with chopped walnuts, sunflower seeds, cranberries, blueberries and drizzle with raw agave to your liking of sweetness
  6. Enjoy!

Yield: 2

Nutritious Breakfast Burrito

Ingredients

  • 3 large eggs ( organic or free range)
  • 2 (10-inch) spelt tortillas (burrito-size)
  • 1 half of small green pepper, chopped
  • 4 tbsp white cheddar cheese, grated
  • 1 handful booster mix sandwich sprouts
  • 1 small avocado, sliced
  • 2 tbsp salsa
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • ground pepper
  • pinch sea salt

Instructions

  1. Heat the olive oil in a large nonstick skillet over a medium-high heat. Cook the peppers until they are slightly charred, about 8 minutes. Season with salt and pepper and transfer to a dish
  2. Whisk together the eggs and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes
  3. Add charred peppers, season with garlic powder, sea salt and ground pepper
  4. Cook for another 3 minutes. Spread each tortilla with a handful of sandwich sprouts, spreading evenly on the tortilla, cheddar cheese, sliced avocado,salsa and distribute scrambled eggs between each burrito

Yield: serves 2