DAILY MENU

SAVORY QUINOA BREAKFAST BOWLS

INGREDIENTS

FOR THE QUINOA:

  • 95 grams (1/2 cup) uncooked quinoa

  • 240 grams (1 cup) water

  • 1/2 tablespoon olive oil

  • 1/2 garlic clove minced

  • salt and cracked black pepper to taste

FOR THE BLISTERED TOMATOES AND KALE:

  • 1/2 tablespoon olive oil + extra for drizzling

  • 100 grams (2/3 cup) grape tomatoes

  • 120 grams (2 cups) shredded lacinato kale

  • 1/4 teaspoon salt

FOR THE BREAKFAST BOWLS:

  • 2 large eggs

  • 1 ripe avocado halved, pitted and scooped from the skin

  • 2 tablespoons plain Greek yogurt I used 0% fat

INSTRUCTIONS

QUINOA:

  1. Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.

  2. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is light and fluffy.

  3. Add 1/2 tablespoon of oil and garlic to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes. Season with salt and pepper.

TOMATOES AND KALE:

  1. In a skillet over medium-high, add the tomatoes, drizzle with oil and cook for 2 minutes, stirring once or twice until blistered. 

  2. Remove the tomatoes from the pan, add the kale, 1/2 tablespoon of oil, 2 tablespoons of water. Cover and cook, stirring once, for 2 to 3 minutes or until wilted. Season with salt.

EGGS

  1. Bring a small saucepan of water to a boil. Carefully add the eggs, reduce the heat to medium-low and simmer for 6/7 minutes. Remove the eggs with a slotted spoon and place them in the ice bath.

ASSEMBLE

  1. Divide the quinoa, kale, and tomatoes, evenly among 2 bowls. 

  2. When the eggs have cooled, peel them and add them to the bowl, sliced in half.

  3. Top with the sliced avocado and 1 tablespoon of Greek yogurt.

  4.  Drizzle with oil, season with salt and pepper, and serve.

SALMON BURGERS

INGREDIENTS

FOR THE BURGERS

  • 2 eggs

  • 14 oz of canned salmon (drained cleaned and flaked), 453 grams

  • 1 cup cracker crumbs** (saltine crackers)

  • 1 stalk celery (chopped)

  • 1/4 onion chopped

  • 2 tablespoons olive oil

  • GREEK YOGURT DILL SAUCE

  • 2 shakes pepper

  • 1 1/2 tablespoons chopped fresh parsley

  • 2 teaspoons lemon juice

  • 3/4 tablespoon dried dill weed

  • 3/4 cup Greek yogurt


Instructions

  • GREEK YOGURT DILL SAUCE

  • In a small bowl using a whisk beat all of the ingredients together until combined. Cover with plastic wrap and refrigerate for at least an hour.

  • FOR THE BURGERS

  • In a large bowl, beat eggs slightly, add salmon, cracker crumbs, chopped celery and onion and combine well. Form 4-6 patties. (I made 4)

  • In a medium frying pan on medium-high heat, heat oil slightly, add patties and fry until browned on both sides (2-3 minutes each side). Serve immediately with chilled Greek yogurt dill sauce. Enjoy!

SHRIMP QUESADILLAS

INGREDIENTS

For the avocado cream:

2 cloves garlic, minced

1/2 cup plain Greek yogurt or sour cream

1 avocado

1/4 cup cilantro leaves

juice and zest from 1/2 lime

For the quesadillas:

1 tablespoon olive oil

juice and zest from 1/2 lime

1 clove garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 pound (225g) raw, peeled shrimp (tails removed), chopped

1 jalapeno pepper, seeded and minced (optional)

1 1/2 cups frozen corn kernels, thawed

3/4 cup black beans

2-3 cups shredded cheese

INSTRUCTIONS

  1. Prepare the avocado cilantro cream. In a food processor or with an immersion blender, combine the garlic, yogurt, avocado, cilantro, lime zest and juice, and mix until well blended. Cover and refrigerate until ready to eat.

  2. In a medium bowl, whisk together the olive oil, lime zest and juice, garlic, chili powder, cumin, salt and pepper. Add the shrimp and jalapeno pepper and toss to combine.

  3. Heat a large non stick skillet over medium heat. Add the shrimp mixture and stir fry until the shrimp is completely pink and cooked through. If there is a lot of liquid in the pan at this point, drain the liquid and return the pan to the heat. Add the corn and black beans and stir to combine with the shrimp. Heat through.

  4. Prepare the quesadillas: on half of each tortilla, sprinkle some shredded cheese, then spread a layer of the shrimp filling on top and cover with some more cheese. Fold the other half of the tortilla over top of the filling. Dry fry the quesadillas in a non-stick skillet over medium heat (if using the same skillet, wipe it clean first), flipping them once, until the tortillas are lightly browned and crispy and the cheese is melted.

  5. Slice into wedges and serve hot, with the avocado cilantro cream for dipping.