Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

Stuffed Carnival Squash with Cheesy Millet

squash and millet

Hello Vegetarians and veggie-eaters! It’s officially cold outside and the day of smoothies and cooling food have wained their way into the season of warm foods and root vegetables.

This meal is affordable and filling so eat up because you can make quite a bit!

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Ingredients

Squash:

1 Carnival Squash

Salt

Pepper

Spike Seasoning

Vegan Butter

1/2 lemon

Filling:

1 Cup Spinach

1 Portabello Mushroom

1/4 Cup Yellow Onion

1 clove Garlic

1 tbsp Olive Oil

2-3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Feta Cheese

Pine Nuts

Millet:

1/2 Cup Millet

1/4 Cup Mozzarella

1/4 Cup Sharp Cheddar

1 tbsp Rosemary

Salt

Pepper

Salad:

Red leaf Lettuce

Carrots

Purple Cabbage

Add Dressing of Choice

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Optional: 4 hours to 1 night before, soak millet in water with a pinch of salt. When ready to prepare the meal, strain millet through fine mesh strainer and set aside.

Preheat the oven to 350 degrees. Take your squash and cut it in half and scoop out the seeds. Take a spoonful of vegan butter and place it in the center of the squash. Placing the squash skin-side-down on a baking pan, sprinkle salt, pepper, and spike over the squash. Place in the oven for 45 minutes.

When timer goes off for the squash, turn off oven. Flip squash over, skin-side-up, and let it sit in the over until dinner is ready to be served. You’ll notice it looks like the moisture was taken out of the squash, turning it over spreads out the butter and brings some of the moisture back.

Take out a small pan and place one cup of water in it on high heat. Once water boils, add millet and turn down to medium/low heat and cover with a lid. When the millet has cooked completely (takes roughly 10-15 minutes), add in cheese, rosemary, salt, and pepper. Stir frequently and keep on low heat till cheese has melted completely.

Meanwhile, Prepare Salad.

About 10 to 15 minutes before squash is ready, take out a frying pan and pour olive oil in the pan. Cut up onion and mushrooms and place in the pan on medium/high heat for 2-3 minutes. Once the onions have caramelized, add chopped spinach, garlic and tamari. Cook for another 2-3 minutes with lid on. Turn off heat, cover with lid, and set aside until squash is ready.

When squash is ready, squeeze lemon on top and add in filling with pine nuts and feta. Dish out salad and millet and serve.

Veggie Omelet

veggie omelet

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Ingredients

3 eggs

1 Portabello Mushroom

1/2 Red Bell Pepper

1/2 Yellow Onion

1/2 cup Spinach

2-3 cloves of Garlic

1/4 Cup PepperJack Cheese

A pinch of Salt

A pinch of Pepper

Vegan Butter

Toppings

Avocado

Lemon

Cilantro

Pepperjack Cheese

Salsa

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Get out a bowl and place all the ingredients in there except for the butter. Season with salt and pepper to taste. Mix all together. Butter a frying pan and put on medium/high heat. Place the eggs in the pan and begin to scramble. Once they are all scrambled and ready to go, add toppings of your choice.

Mint Magic Smoothie

mint magic smoothie

I recently learned that chocolate (cacao really) is the number one super food for longevity. This smoothie is packed not only with cacao but other wonderful natural sugars, vitamins, and nutrients. Great way to spark your nervous system into the Halloween spirit!

blender chocolate spinach

This was perhaps one of the greatest smoothie discoveries of my life! It’s practically like a milk shake, only instead of being full of lethargy causing sugar and ice cream, it’s made of magic! Yes, magic indeed! Try it out & let me know how you like it!

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Ingredients

1 banana

1 pear

1 apple

1/4 cup fresh mint

1-2 tbsp cacao powder

1-2 tbsp 72% dark chocolate (roughly 3-4 squares chopped)

1/2 cup Spinach

1 cup Almond or Coconut Milk

1/4 cup Coconut shavings

1/4 cup Vanilla Brown Cow Yogurt

serves 2-3

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Throw it all in a blender & blend until smooth ❤

smoothie2 smoothie3

Gluten Free Gringa Fajitas

fajitas

Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

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Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

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Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

Nutrition Bowl

nutrition bowl

Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!

Ingredients:

1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤

Scramble Your Way to a Better Breakfast: Feta Scramble Recipe

scramble

Good morning!

Here’s a good way to start your day. It’s my favorite smoothie alternative breakfast.

Ingredients:

2 eggs

Hangful of spinach

Pinch of salt

Pinch of pepper

3 tbsp milk or almond milk or coconut milk

1/4 cup feta

Kale

Garlic

Coconut oil

Nutritional yeast

Tamari or braggs soy sauce

To begin, crack your eggs into a small bowl. Add salt, pepper, feta, and milk of choice. Stir it up! Butter a frying pan, put on medium/high heat and begin to scramble, adding In the handful of spinach. During or after the eggs are done cut up some kale and garlic. Place coconut oil in another frying pan. Add garlic and let cook on low heat for one minute. Add kale, soy sauce, nutritional yeast, salt and pepper. Place a lid on top and let steam on medium heat for a few minutes. Add extra feta on your scramble if you’d like, take the kale off heat once it has softened. And now you have yourself a hardy, delicious and nutritious breakfast!

❤️ Love Aama


As always, feel free to leave a comment below! Let me know if you try it, if you like it, or if there’s something you think I should change!