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Savory Pesto Quinoa Breakfast Bowls
For the breakfast bowls:
- 2 large eggs
- 2 cups cooked quinoa
- ½ an avocado
- ¼ cup homemade pesto
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
For the pesto:
- 2 cups fresh basil leaves
- 1 cup fresh kale leaves
- ¼ cup nutritional yeast
- ¼ cup pine nuts
- 1 large garlic clove
- 3 - 4 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt + pepper to taste
- Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.
- While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks).
- When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
- Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
- When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
- Enjoy as is, season with a touch more salt and pepper, or mix it all together.
Recipe Courtesy of simplyquinoa.com
Caprese Chicken & Roasted Broccoli
- 2 skinless, boneless chicken breasts (6 ounces each or 340 grams total)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds broccoli, chopped (680 grams)
- 2 cloves garlic, minced
- 1 Roma tomato, sliced (90 grams)
- 2 sprigs basil, leaves thinly chopped
- 4 slices fresh mozzarella (1 ounce or 28 grams per slice)
- 2 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard (certified gluten-free if necessary)
- 2 teaspoons brown sugar
- 3 tablespoons olive oil
- Preheat oven to 400 degrees F (204 degrees C).
- Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
- Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.
- Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.
- When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.
Recipe Courtesy of myfitnesspal
Portobello Pesto Pizza
For the basil pesto
- 2 tablespoons of pine nuts (substitute with walnuts if you’re on a budget)
- 2 cups loosely packed basil leaves
- 1 garlic clove, peeled
- 1/2 small avocado
- 3 tablespoons olive oil
For the portobello pesto pizza
- 4 portobello mushrooms
- 2 medium tomatoes, sliced
- 1 1/2 tablespoon olive oil
- 4 ounces grated mozzarella (Or use sliced sandwich cheese – mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)
- Preheat oven to 400 degrees F.
- Make the basil pesto by combining pine nuts, basil, garlic and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping the food processor on, until you get a sauce-like consistency. Season with salt and pepper. (NOTE: basil pesto can be done 3 days ahead)
- Remove stems from portobello mushrooms and use a spoon to scrape out the inside gills (dark ridge-y stuff). Brush mushrooms with olive oil on both sides. Place mushrooms cap side down on a sheet pan. Spoon approximately 1/3 cup of basil pesto onto the mushroom. Top with sliced tomatoes and sprinkle with cheese.
- Bake in the oven for 15 to 18 minutes, until cheese is bubbly.