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Breakfast

Huevos Rancheros

Modified Recipe by Elise


Ingredients:

Olive Oil
1/2 medium onion chopped
1- 2 large fresh vine-ripened tomatoes (or 1 15oz can whole tomatoes)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Fry the eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Spinach Quiche

Recipe by Lean Machine NYC

Ingredients:

1 Tbs olive oil
1 onion, chopped
1 slice bacon cut up
1 10oz pkg frozen spinach, thawed and drained  OR 5-8 oz of fresh chopped spinach (vary the veggies- broccoli, asparagus, etc)
1 1/2 cups liquid egg substitute   OR 6 eggs
salt/pepper




1
cook onion and bacon in olive oil.  In large bowl mix chopped spinach, eggs, salt/pepper, cooked onion and bacon.
Pour into a 9-in pie pan sprayed with nonstick spray. You can also make mini-quiche using 12 muffin pan with nonstick cooking spray or cupcake sleeves. The mini quiche are more portable for eating later.

2 Preheat oven to 350. cook for 30 minutes at 350 - until eggs have fully set.

Coconut & Flax Pancakes

Recipe by Heather
Ingredients:
3 eggs
2 tbspflax seed meal
4 tbsp coconut flour
1/2 cup seltzer water
1/4 tsp baking powder
1/8 tsp vanilla or a few drops of almond extract
1/4 tsp cinnamon
pinch of sea salt



1
Separate eggs and beat until a still white peak forms, then set aside. Whisk 2 egg yolks together and blend with remaining ingredients (except seltzer water)

2 Mix 1/4 cup of seltzer water in with batter and let sit 10-15min while griddle warms on low. The batter will thicken. When ready to cook pancakes, pour in remaining seltzer water until batter is pourable but not runny.

3 Cook pancakes over low heat

Note: picture shown with a very generous amount of almond butter- stick to the serving sizes! :)


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