I have 2 breakfast recipes that you will love. They are healthy and super tasty!
The first one is vegetarian. It doesn't have to be, and by all means if you are a meat eater, add some left over grilled chicken or turkey bacon.
I was completely inspired to create this recipe. We had gone to the farmers market here in Amarillo and got some beautiful home grown veg! Love it!
With the addition of frozen edamame I was in heaven!
Here is what you will need:
4 hard boiled eggs (to learn how to boil an egg. Doing it that way leaves no ugly grey line!)
Stirfry:
1-2 tbls Olive Oil
1 cup of frozen edamame
1 red bell pepper, sliced in rings (leave the middle in to keep the sides up when you slice. Remove the white middle when you have rings!)
1/4 cup of dried cranberries
1 tbls. of flaxseeds
Salt and pepper to taste
2 swirls in your pan of honey
So you basically start with the olive oil. Let it get warm and then add the edamame, let this get slightly tan before you add more. Once it is slightly tan, add your pepper rings. Be sure to use the hat pieces too!
This is the hat! Let that get just short of done. You want it to have a little crisp when you bite into it. Add your cranberries and flaxseeds for a minute or two.
Take your pan back to the burner ( it should be med. heat). Add another tsp. of Olive Oil. Cut up a banana into slices and sauté the slices. Two minutes on each side should do. Of course, you must now add another swirl of honey to this meal! Now your bananas will hold the tbls. of flaxseeds that you will need to immediately add (I didn't and wished I did). If you don't have flaxseeds use sesame seeds or poppy seeds. Add a squeeze of lemon and you are ready to plate all of the lovely food!
Start by peeling and slicing or halving the boiled eggs. Then take a pepper ring from your SF and put it on the plate. Fill the ring (if it overflows that is ok) with the rest of your SF! Then to the side add some bananas! Yummy!
EggsBenedict...um...Meghan style? Yeah!
Here is what you will need:
3 oz. of left over chicken
1/4 cup of edamame
1 oz of mixed seeds
full Recipe
1 oz pumpkin seeds,
sunflower seeds, & flaxseeds
Mix together and keep in freezer!
1 tsp of cumin
Sauce:
1-2 tbls of Siriacha sauce (also known as rooster sauce)
1 tbls of Molasses (b/c I love it)
3 dashes of soy sauce
1 tsp of garlic
Side note: I <3 Jamie Oliver...he gets so excited about healthy food!
Ok back to what you need.
Baked Polenta: Pick a mushy polenta recipe and cook it. After it's become leftovers take out a cupcake pan and spray it really well. Pack in the cold polenta until the holes are full! Bake at 400* for 15 minutes or until the polenta is a very nice tan color!
Now the last component Poached eggs (however many you need). If you don't know how or you just need a reminder of a great technique go HERE.
Ok so you will obviously want to start by poaching your eggs. Then get the polenta in the oven.
I forgot to say this before but if you want to leave the chicken out do that...you could substitute slices of firm tofu for it.
You want to start the "stirfry" part by sautéing the chicken in olive oil. This is mostly just to warm it up. Add the edamame and cook till it is almost a caramel brown. Salt and pepper to taste at this point. Add in the seeds and cumin. Turn your burner to low and drizzle with a bit more olive oil to keep it from sticking.
Wisk together all of the ingredients for the sauce and pour on top of the stirfry. Take off the heat immediatly! If you don't the molasses will burn and it will be gross.
Time for assembly.
Start with the Polenta cake. On top of that goes the poached egg. Smother with the stirfry and sauce! This was so so so good!!!
The great thing about breakfast is that it isn't just breakfast! It can just as easily be lunch or dinner! YaY for food that can be anything you want it to be!
You know I love you more than my spatula! - Meg
