Tag Archives: healthy cooking

Easy Roasted Veggie Breakfast Hash

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One of my favorite ways to eat vegetables especially in the cold winter months is to roast them. It is a great way to bring out the natural sweetness while they brown and caramelize in the oven. Vegetables higher in starch and sugar like squash’s, sweet potatoes, and root vegetables tend to lend them selves naturally to roasting. I also like how easy and quick roasting vegetables can be. The longest part is typically the cutting and prepping the vegetables. However if you are lucky enough to have a Trader Joe’s grocery store close to you it is easy to find pre-cut vegetables for a great price. This makes prepping and cooking even faster, which for any of us who lack time and energy after work is a must!

Last weekend I decided for breakfast I was going to use what I had around the house to make a scrumptious and easy vegetable hash. My hash consisted of 2 sweet potatoes, 1 head of cauliflower, 1 bell pepper, and 1 apple.

photo

I like to roast vegetables in a basic nonstick roasting pan which I spray with just a non-stick cooking spray. I find the exact temperature for roasting is really not strict. I typically roast vegetables around 375°F, but anything in the 350°F to 425°F range will work. The lower the temperature the longer you will need to roast and vice versa. So at 350°F you will probably want to roast your vegetables closer to 40 minutes where at 425°F it will take closer to 20-25 minutes.

First I peeled both sweet potatoes and cut them into 1 inch cubes. I had a bag of pre-cut cauliflower heads so that one was easy. I through the cauliflower and sweet potatoes into the sprayed roasting pan and sprinkled with a little sea salt and cinnamon. I then put them into the oven to start to roast. Next I cut up the apple and pepper. I like my apples and peppers to still have a crunch when I eat them so I waited till there was about 5 minutes left of roasting to throw them in. I also tend to like a little sweetness so I also through in about a tablespoon of brown sugar over the top at this step as well. All in all the veggies took about 25 minutes to bake at 375°F and this overall makes about 4 servings.

Once done a put into a large bowl and served with a side of fruit, a piece of whole wheat toast, and coffee. It hit the spot! I hope you enjoy!

Avocado Bread Recipe

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avocado

When I think of Avocado Bread I usually think of a delicious piece of whole wheat toast with a thick layer of Avocado spread over the top like butter. I have to say nothing beats Avocado Toast on a Saturday morning with eggs and piping hot coffee. However I have found another way to enjoy ripe Avocados with bread and that is to make Avocado Bread!

Avocado’s are a perfect ingredient for baking with. They can be a substitute in recipes for butter, shortening, or eggs.  Usually 1 cup of Avocado can be replaced for 1 cup of butter. I have also found bananas are another great replacement for baking, however bananas will leave their distinct flavor unlike Avocados which are harder to detect in the final product. Below is the recipe for my Avocado Quick Bread. It is simple and really yummy! You can add in nuts, dates, chocolate chips, coco powder, or anything else that sounds appealing. This week I just made a good old fashioned plain version with nothing glamorous.

Avocado Bread

Recipe

2 cups flour ( I use one cup whole wheat and 1 cup regular)

3/4 cup sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg ( I will sometimes replace with 1 small banana)

1/2 cup mashed avocado (1 medium sized one)

1/2 cup almond milk

1/2 cup chopped pecans (this is optional and can be replaced with any nut, dates, or even chocolate chips)

Avocado Bread 1

Preheat over to 375 and grease 9 x 5 loaf pan

Combine all dry ingredients and mix well

In another bowl combine egg, avocado, milk. Then add in dry ingredients and blend well

Last mix in nuts, dates, chocolate chips, or anything else you want.

Bake for 50 minutes

I also want to note  that although many people believe Avocados are not a healthy food in reality Avocados are a great source of healthy fats and good nutrients. You just have to make sure like anything else you are eating it in moderation.  Enjoy!

Overnight Oats Recipe

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Before I get into my love and obsession with overnight oats I want to start with my first love oatmeal in general. During weight loss oatmeal became my staple breakfast most days of the week. Every morning I would wake up excited about the possibilities of my oats. How was I going to jazz them up that day, was I going to make them taste like apple pie with cinnamon, a chopped apple, and a little brown sugar. Was it going to be a more savory day where the oats would be made with peanut butter and a banana. Regardless of which route I went the oats were always warm, delicious, and comforting. It was nice to know that almost anywhere I went to eat I would be able to find oatmeal and I knew I could be happy and satisfied. It was not until about a year ago reading one of my favorite blogs I heard of overnight oats.

Now if you have not heard about these yet you are missing out! Overnight oats are easy to make, delicious, and super filling! Which for me it is hard to find something at breakfast that will tide me over till my next meal. All you need to do is a little prep the night before and you are all set. Below is my usual go to recipe which typically will make about 1 serving

1/2 cup dry old fashioned rolled oats

1/2 cup plain nonfat greek yogurt (my favorite is Fage)

1/4 cup water (or milk)

The night before mix all ingredients into a small bowl, cover, and refrigerate overnight. In the morning you just need to stir and serve. I tend to like my oats a little sweeter so I may add in a teaspoon of jelly and I always eat mine with fruit. My favorite is adding in a cup of grapes!

This morning I became adventurous and tried Pumpkin Overnight Oats. It was delicious and I enjoyed trying something new, but still not the same as the classic recipe.

pumpkin

1/2 cup dry old fashioned rolled oats

1/2 cup pumpkin puree

1/4 cup almond milk

1 teaspoon of splenda and 1 teaspoon of cinnamon

I also added in half a cup of grapes and a half an apple.