Quinoa Breakfast Bowl Ingredients:
Ever Evolving Food Blog
Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.
All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!
Sunday, April 16, 2017
Plant-based breakfast bowls are fast, easy, and fun to make. You can even prepare them the night before if you find yourself rushed for time in the mornings. One of the great thing about breakfast bowls is that you can use any base you like and mix it up each day. I alternate between quinoa, bulgur, oatmeal, and brown rice. I even blend the bases sometimes. I switch up my seeds, fruits, and nuts often, so I never get bored with the taste. Each day and each bowl is different!
People often asked plant-based eaters, "But...how do you get your protein??" Easy! Plant-based meals are loaded with plant protein. In fact, just 1/4 of a cup of dry quinoa has 6 grams of protein. I used 1/2 a cup in this particular bowl, so there were 12 grams of protein just from my base. :)
Quinoa Breakfast Bowl Ingredients:
1/2 cup blended quinoa
1 cup water
1/2 cup blueberries
1/4 cup almonds
Bring water to a boil, stir in quinoa, reduce heat, and simmer without stirring for ~12 minutes or until water is gone and quinoa is light and fluffy when stirred.
Place quinoa in a bowl and add fruit and nuts. Enjoy!
Preparing the night before:
If you prepare your quinoa bowl the night before, make the quinoa and seal in a separate bowl from the fruit and nuts in the refrigerator. Do not mix the fruit and nuts in until you're ready because they nuts will go soft.
Saturday, February 4, 2017
This veggie stir fry can be prepared several different ways and with your preference of noodles and vegetables. If you follow a WFPB diet, use veggie broth to stir fry instead of oil. If you are used to using oil, I would suggest using toasted sesame seed oil. To make my veggie noodles, I use a Microplane spiral cutter (picture included at the bottom of this post).
Spinach rice noodles (1/2 package from Whole Foods)
2 large zucchinis
1 large carrots
2 cloves of garlic, smashed and diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 large red onion, diced
1 cups of snow peas
1 cup white, sliced mushrooms
sesame seeds to taste (I use between 1/8 - 1/4 cup)
either 1/2 cup veggie broth or 1 Tbsp of toasted sesame seed oil for the stir fry (depending on your diet and tastes)
*Bragg Liquid Amino (optional) to taste (I use about 1/8 cup)
2 handfuls of cilantro, chopped
1/2 cup green onions, chopped
sprouts of your choice to top it off
1. Boil the spinach rice noodles for 14 minutes, drain, and immediately cool with cold water in the strainer.
2. Spiral cut the zucchinis and carrots and set aside.
3. Heat your veggie broth or oil in a large sauce pan. Once hot, sauté the garlic, sesame seeds, red onion, and bell peppers. Sauté until tender (~5-7 minutes)
4. Add in the zucchini and carrot noodles, as well as the snow peas and mushrooms. Saute for another 5-7 minutes until tender. You could add some Bragg Liquid Amino while you saute if you want additional flavor.
5. Remove from heat and mix in gently with the cold, drained spinach rice noodles.
6. Mix in the chopped cilantro.
7. Add the green onions and sprouts of your choice on top it off.
|Microplane Spiral Veggie Cutter|
|Spiral Cut Zucchini Noodles|