breakfastideashealthy102

Prep: 5 minutes Cook: 15 minutes Total Time : 20 minutes Ingredients: 4 chicken breasts salt and pepper to taste 2 tablespoons butter 1.5 tablespoons canola peanut or olive oil 2 cups fresh baby spinach leaves 1 5.2 ounce package garlic-herb cheese such as Boursin cheese ½ cup dry white wine optional Instructions Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper. Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium. Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil. In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks. Place the breasts in the hot skillet and leave for 4 minutes...

Ingredients 7 ounces pearl barley 7 ounces pre-cooked chickpeas, rinsed and drained 7 ounces fresh peas, shelled (weighed after shelling from about 2 pounds of pods) 7 ounces fresh fava beans, shelled (weighed after shelling from about 2 pounds of pods) 1/2 to 1 lime or lemon 1 cup cherry or grape tomatoes, seeded and quartered Fresh mint leaves, finely chopped + whole for garnishing Fresh basil leaves, finely chopped + whole for garnishing 1/2 red onion, thinly sliced 1/4 cup extra virgin olive oil Salt Pepper Instructions Prepare 2 saucepans with water. In one saucepan, add the pearl barley and salt then bring to a boil over medium to high heat. When it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under the tap, drain and set aside. Bring the other saucepan to a boil over high heat then add some salt. Drop the peas and cook for 3 minutes. After 3 minutes, strain them then drop them in a bowl of iced water for an ice bath. Let them coo...

Ingredients 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds Instructions In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice. If you like this recipe, please share! This will help other readers. Source

Ingredients 10 ounces whole-wheat spaghetti 1 ripe avocado peeled and seeded 1 cup fresh spinach leaves 1/2 teaspoon minced garlic 1 tablespoon olive oil 1 tablespoon lemon juice salt and pepper to taste 1 and 1/2 cups cherry tomatoes halved 2 tablespoons toasted pine nuts 2 tablespoons chopped fresh parsley Instructions Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water. While the pasta is cooking, make the sauce. Place the avocado, spinach, garlic, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor.  Blend, adding the cooking water 1 tablespoon at a time until sauce is smooth and of the desired consistency. Taste and add more salt and pepper if necessary. Toss the pasta with the sauce. Top with cherry tomatoes, pine nuts, and parsley then serve immediately. If you like this recipe, please share! This will help other readers. Source

Ingredients 1 1/2 cup short-grain white or brown rice cooked according to package 12 oz sliced mushrooms 1/2 cup black beans rinsed, drained, patted as dry as possible with paper towels 1/2 cup oats 1 tsp salt 1/2 to 1 tsp black pepper 2 cups sliced onions 1/4 cup vegan butter 1 tsp garlic powder 1 tsp onion powder 1/4 tsp red pepper flakes vegan hamburger buns Instructions Cook the rice according to directions and set aside. Saute the mushrooms in a dry pan to brown and remove most of the moisture. Optionally, use a bit of butter for this step, if desired. Drain the beans well, rinse them, and pat as dry as possible with paper towels. Add the rice, mushrooms, beans, oats, and seasonings to a food processor. Pulse several times to mince and combine the ingredients. Don't overprocess. Let burger mixture rest for about 20 minutes. Meanwhile, saute the onions in a large skillet with 2 tbsp vegan butter over medium heat until brown and tender. Remove the onions and set aside. Fry the b...

Ingredients 1 large sweet onion - diced 4 cloves garlic - minced 1 lb brown mushrooms - sliced 1 cup frozen green peas - rinsed under warm water 1 large carrot - diced or sliced into rounds 2-3 tbsp whole wheat pastry flour - organic 2 cups vegetable stock - low sodium 1/2 cup red wine - vegan 3 whole cloves 2 leaves bay 1 tbsp smoked paprika 1 tsp onion powder 1/2 red chili pepper - diced & Optional 5 sprigs thyme - leaves only 1 pinch sea salt + more to taste 2 tsp olive oil or a splash of water 1/4 cup micro greens or chives for garnish (optional) Mashed Potatoes: 3 lb Yukon gold potatoes diced 4-6 tbsp extra virgin olive oil (omit for WFPB & Plantricious diets) 1/2 cup cashew milk - plain unsweetened 2-3 tbsp nutritional yeast +more to your liking 4 cloves garlic minced 2 leaves bay sea salt + black pepper to taste Instructions Make the Mashed Potatoes Scrub and rinse the potatoes well and cut them into 1 inch pieces. Transfer them to a large pot and cover with cold water. ...

Ingredients Chocolate Cake 1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups all purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil OR melted coconut oil 2/3 cup unsweetened applesauce 1 tablespoon pure vanilla extract 1 cup boiling water Chocolate Buttercream Frosting 1 cup cocoa powder 1 1/2 cups earth balance vegan butter, softened baking sticks preferred 4-5 cups powdered sugar 2 teaspoons pure vanilla extract 1/4-1/2 cup unsweetened almond milk US Customary - Metric Instructions For the Chocolate Cake Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Wh...