by hello@healthfullyheather.com | Jun 27, 2018 | Recipes
Quinoa is one grain that I always keep in my pantry, but definitely under-utilize in my day-to-day cooking! But it is such a nutritional powerhouse. Did you know that it’s actually not a grain? Quinoa are in fact seeds, but since it can be cooked and ground like other grains it tends to be considered more in the latter category. It’s a good vegetarian source of protein, and contains all the essential amino acids, making it a complete protein.
It’s a very versatile ingredient and can be used in both sweet and savory dishes. This quinoa and bell pepper mixture is one of my favourites, whether it’s stuffed in the Portobello mushroom or as an addition to a meal-sized salad.
Quinoa-stuffed Portobello Mushrooms
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1/2 cup quinoa
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1 cup water
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1 bell pepper, chopped (I used 1/2 each of red and yellow peppers)
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1 shallot, chopped
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1 garlic bulb, minced
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1 tbsp fresh or dried parsley, chopped
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1 tbsp extra virgin olive oil
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salt & pepper
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4 Portobello mushrooms, stems removed
Pre-heat the oven to 350F/175C.
In a pot over medium heat, mix the quinoa and water and bring to a boil. Allow to simmer until water is fully absorbed and quinoa is soft. Add more water if needed.
Meanwhile, in a separate frying pan, sauté the pepper, shallot, and garlic. Season with salt & pepper.
Once quinoa is cooked and pepper, shallot, and garlic is al dente, mix the vegetables in with the quinoa along with the parsley.
With the Portobello mushrooms stem-side up on a lined baking sheet, spoon the quinoa mixture into the mushroom “bowl” packing it down.
Bake in the oven for 20 minutes, the mushrooms should become soft but still hold their shape.
Serve as you desire, perhaps with a sprinkle on top of fresh parsley and some feta!
Serves 4
by hello@healthfullyheather.com | Mar 10, 2018 | Recipes
I’m still on my savoury breakfast kick over here! Like the simple spiralized breakfast skillet I shared last week, this avocado toast recipe is super easy and quick to make. The avocado and egg both give you a good dose of healthy fats that will keep you feeling fuller longer. Plus the yolk from the egg (isn’t it gorgeous!?) is full of many of the nutrients we need for good health. Eggs are really a powerhouse food when it comes to nutrition.
I don’t eat toast so often, but there is something about that delicious runny yolk that just has to be paired with some bread to sop it up. I refuse to let any of the yolk go to waste!
Avocado Toast and Fried Egg
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1 ripe avocado
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generous pinch of garlic powder
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pinch of onion powder, salt, pepper
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turmeric & paprika
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eggs (I do 1-2 per person, but tailor this to what you would like)
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2 tsp coconut oil
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chopped green onion
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4 pieces toast (I use a gluten free whole wheat, but a traditional sour dough would also be amazing!)
In a bowl, mash the avocado with a fork until only small chunks remain. Mix in the garlic powder, onion powder, salt and pepper. Set aside.
In a frying pan over medium heat melt the coconut oil. Crack the eggs into the pan and allow to cook until the whites are firm and no longer runny. This should yield a runny yolk, but keep cooking longer if you want the yolk hard, or flip the eggs over for a “harder” result.
Divide the avocado mixture over the 4 slices of bread. Sprinkle with turmeric and paprika. Top with the cooked eggs and chopped green onion.
Some hot sauce or sriracha would also taste great on top of your eggs if you like a little kick with your meal! Enjoy!
Serves 2
by hello@healthfullyheather.com | Mar 4, 2018 | Recipes
Some weekends I’m all about the sweet brunches – stacks of pancakes or waffles of course topped some maple syrup! But lately I’ve been dealing with some episodes of elevated heart rate especially after having carb-heavy meals like toast or pasta (even when gluten-free), and even when I go too heavy on the fruit in a smoothie. As a result, I’m trying to pull back on sugar in general for at least a little while to hopefully balance myself out. So as much as I love a big stack of pancakes Sunday brunch, they weren’t sounding too great to me this weekend.
Instead I want to go more on the savoury side. These last few days I had an unexplainable craving for eggs and mushrooms, and thought it was definitely the best to indulge it; especially after impulse purchasing 6 euros worth of shiitake mushrooms at the shop yesterday.
This breakfast skillet was extremely easy to put together, and the best part is that all the components get cooked in one pan so you don’t have to face a stack of weekend dishes! This would also be easily customizable depending on your desired / available veggies.
Simple Spiralized Breakfast Skillet
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1 large sweet potato, spiralized
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1 cup mushrooms (I used a mix of chopped button mushrooms and shiitake)
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4 large eggs
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Spinach
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1 green onion, chopped
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2 tbsp butter
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¼ tsp garlic powder
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Salt & pepper
Melt the butter in a large frying pan on medium heat. Once melted, add in the spiralized sweet potato noodles and mushrooms. Toss with salt, pepper, and garlic powder seasonings. Cover and let cook, tossing noddles occasionally until they flatten down and begin to soften.
Create four small “nests” in the noodles and crack one egg into each nest, pouring it in slowly so the whites settle without spreading too much. Season with salt and pepper. Cover again, and let cook until the whites are solid and the yokes are to your taste.
Spread a layer of spinach on each plate and top each with two of the egg nests (the sweet potato should be soft enough you can break it apart with your spatula to separate). Top the eggs with chopped green onions. Enjoy!
Serves 2
