Winter Breakfast Favorite

This is one of my favorite breakfast idea’s this time of year. It’s so easy and can be used for multi meals.  This is just what I had left over on my counter and needed to use.  You can put almost anything in it.  In this recipe I used it as a base for my breakfast. I also like to make it and throw on top of some green for lunch or dinner.

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Ingredients:

  • 1 butternut squash
  • a couple small sweet potatoes
  • some slices of onion
  • 3 fresh carrots sliced
  • 1 or two beets slices
  • seasoning: Turmeric and some sea salt
  • coconut oil melted
  • Quinoa
  • Organic Eggs

Serves 4

How to make this yummy dish:

Preheat oven at 350 degrees.

1) Peel and chop all vegetables

2) Melt the coconut oil and mix everything in a bowl.  Add the spices

3) Throw on a cooking sheet, and cook for 35-40 minutes. (make sure to stir so it doesn’t burn)

4) Put your roasted vegetables in a bowl, top with 1 tablespoon of quinoa, and put on a fried egg.

Voila! Serve hot!

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Green Eggs Breakfast Sandwhich

Green Eggs Breakfast Sandwich

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Ingredients:

2 Organic Eggs

Parsley-Chopped

1/2 cup Spinach

Sprouted Grain English Muffin

Slice of Cheese (I only added this because I’m pregnant and needed calcium)

Mustard or organic butter

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Instructions:

1) Defrost and toast the english muffin.  Erik likes Dijon mustard on his, I put a little bit of organic butter.

2) chop your spinach and parsley and Mix in a bowl with your two eggs

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3.  Pan fry.  I cover and fry for about 5-10 minutes until fully cooked.

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4. I added cheese to mine, for more flavor, but for a healthy alternative leave this off.

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5. Spread green eggs on muffin and enjoy!

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