Image – Page 6 – Kacey Tess

Quinoa Scramble

What you’ll need: 4 servings

2 1/2 C cooked quinoa

1 tbsp yellow miso paste

4 eggs

1/2 C fat free feta cheese

1 package (170 oz) spinach chopped

Toppings: (all optional, use whatever you have on hand)

Yellow tomatoes sliced

Jicama peeled and chopped

Radicchio chopped and marinated in red wine vinegar

Smoked salmon

Micro-greens

What you’ll do:

Mix eggs, cooked quinoa, feta, spinach and miso together in a large bowl

Pour into a large skillet and cook over medium stirring consistently until cooked about 10 minutes

Top with above listed ingredients or anything you like

Enjoy!

4 corn tortillas
1 6 oz piece of smoked salmon
1/2 tomato chopped
1 batch pickled onions (see sweet potato quesadilla post for recipe)
1 Tbsp cilantro chopped
1 Tsp cotija cheese crumbled
1/2 lime
1/2 Tsp sea salt

What you’ll do:
Warm tortillas in a skillet over medium high heat until lightly browned
Place salmon, tomato, onion and cilantro in taco
Sprinkle with cheese and salt
Squeeze lime juice over taco

Enjoy!!

Sweet potato quesadillas

What you’ll need: 2 quesadillas

1/2 C red wine vinegar
2 Tbsp sugar
1 Tsp ground black pepper
1/4 red onion sliced
1 large sweet potato
1 Tsp sea salt
1 Tsp black pepper
Non stick spray
1 C sliced white mushrooms
1 Tsp garlic salt
4 corn or flour tortillas
1/4 C spinach
Reduced fat mozzarella cheese
1 jalapeño (de veined and seeded) sliced thinly (optional)
Cilantro (garnish)
Cotija cheese (garnish)

What you’ll do:

Boil the vinegar, sugar and pepper
Add onions, remove from heat and let pickle while making quesadillas
Cook potatoes by boiling or placing in microwave
Remove skins once cooked
Mash potatoes, add salt and pepper, set aside
In a medium skillet spray the non stick spray and add mushrooms
Cook over medium hear until mushrooms are soft about 4 minutes
Add garlic salt and stir
Remove from pan
Spread potato mixture on tortilla, add mushrooms, spinach and mozzarella cheese and place in heated skillet
Top with another tortilla
Cook on each side about 3 minutes or until cheese is melted
Cut into quarters
Top with pickled onions, cilantro and cheese

Enjoy!!

Breakfast potatoes with fried egg

What you’ll need: 2 servings

1 Tbsp olive oil
1 white onion chopped
1 red jalapeño seeded and de-veined chopped finely
2 red potatoes chopped (skins left on)
2 eggs
1 Tsp sea salt
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic powder
Pinch cayenne pepper

What you’ll do:

Hear oil over medium in a large skillet
Add onion and cook about 5 minutes until soft
Add potatoes, pepper and all seasoning
Brown potatoes on each side reduce heat, cover
Cook about 8-10 minutes until potatoes are soft
Remove from pan and place on a plate lined with paper towels to remove any excess oil
Cook eggs in same pan over easy
Place eggs on potatoes
Garnish with parsley if wanted

Enjoy!

Cinnamon bread French toast

What you’ll need: 2 servings

4 pieces of cinnamon bread (or your favorite bread)
1/4 C almond milk
1 egg
1 Tbsp hazelnut flavor syrup (Tate & Lyle) alternatively you can use vanilla
1 clementine
Maple syrup

What you’ll do:

Heat a medium skillet over medium
Spray with non stick spray
Mix milk, egg and flavoring
Dip bread in egg mixture
Cook 2-3 minutes on each side until cooked through
Top with clementine pieces and syrup

Enjoy!!

French Bread Rolls

My favorite recipe for French bread came from friend Kennedy. She would always bake it and bring it in to work for all the girls. It made my whole day better, so I had to ask her for it. This is my go to bread recipe and it works great for loaves or rolls.

What you’ll need: 2 Loaves or 15-20 rolls

2 1/2 C warm water

2 Tbsp sugar

2 Tbsp fast rising yeast

2 tsp salt

3 Tbsp olive oil

6 C flour (I use bread or unbleached all purpose)

What you’ll do:

Grease 2 loaf pans or a baking sheet for rolls

Pre-heat oven to 350

Mix water, sugar and yeast

Let sit for a few minutes

Mix the rest of the ingredients in

Beat

Rise 10 minutes, beat and repeat 4 times

Bake 20-25 minutes

Enjoy!

{healthier} Clam Chowder

What you need: 12 servings

2 tbsp olive oil

1 1/2 large red onion chopped

4 celery staks chopped

1 Leek cleaned and chopped (stalk only)

2 garlic cloves minced

1 tsp sea salt

1 tsp pepper

2 tsp thyme (fresh or dried)

1 tsp corriander

1/4 tsp cayenne pepper

5-6 red potatoes cleaned and chopped (skins left on)

2 carrots peeled and chopped

16 oz vegtable stock

16 oz clam juice

4 C fat free half and half

2 cans chopped canned clams

For garnish: 1 bunch green onions chopped, 4-5 cherry tomatoes sliced

What you’ll do:

In a large pot heat oil over medium

Add onion, celery, leek, garlic and all spices

Cook until soft about 10 minutes

Add potatoes, carrots, stock and clam juice

Bring to a boil, reduce, cover and simmer 20 minutes

Add half and half and clams

Using an emersion blender, blend (I leave a few chunks in mine)

Taste, add more salt if wanted

Top with green oinion and tomatoes

Enjoy!!

{healthier} Eggs Florentine with Smoked Salmon Lox

What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper
Parsley

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley

Enjoy!

White Bean and Kale Soup

What you’ll need:

1 tbsp olive oil

1 white onion chopped

1 clove of garlic minced

1 green bell pepper seeded and chopped roughly

3-4 celery stalks chopped

2 C vegtable stock

1 can white kidney beans drained

1 bunch of kale cleaned and taken off stems

1 C brown rice cooked

1 tsp ground turmeric

1 tsp sea salt

1/2 tsp black pepper

What you’ll do

In a medium skillet over medium heat olive oil and add garlic, onion, bell pepper and celery

Cook about 5 minutes until softening

Add vegtable stock, kidney beans, turmeric, salt and pepper

Reduce heat and simmer for 30-45 minutes

Right before serving pour in kale and cover

Wilt kale for 2-3 minutes

Scoop in brown rice

Season with red pepper flakes if wanted

Enjoy!!

Images

Quinoa Scramble

Smoked salmon tacos

Sweet potato quesadillas

Breakfast potatoes with fried egg

Cinnamon bread French toast

French Bread Rolls

{healthier} Clam Chowder

{healthier} Eggs Florentine with Smoked Salmon Lox

White Bean and Kale Soup