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SILVERSPARROW04's Photo SILVERSPARROW04 Posts: 2,677
6/21/16 10:49 A

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I can't say I grew up with bright colours on my plate. Things were usually the same most of the time. I preferred eating out to home cooked meals but now when I cook I definitely like to try different things.

"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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KALIGIRL's Photo KALIGIRL Posts: 13,695
6/21/16 9:28 A

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Me too - my mom emphasized a colorful plate which now amazes me as most of my friends were eating meat and potatoes...

"Be present in all things and thankful for all things" Maya Angelou

"If you laugh you change; and when you change the world changes." Shilpa Shah

"Joy is prayer. Joy is strength. Joy is love. Joy is a net of love by which you can catch souls. She gives most who gives with Joy."
Mother Teresa (1910-1997); Founder Of The Missionaries Of Charity

"We are not human beings having a spiritual experience, we are spiritual beings having a human experience" Teiha


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SILVERSPARROW04's Photo SILVERSPARROW04 Posts: 2,677
6/20/16 11:59 A

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I love the colours.

"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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KALIGIRL's Photo KALIGIRL Posts: 13,695
6/20/16 9:42 A

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This one looks really scrumptious!

"Be present in all things and thankful for all things" Maya Angelou

"If you laugh you change; and when you change the world changes." Shilpa Shah

"Joy is prayer. Joy is strength. Joy is love. Joy is a net of love by which you can catch souls. She gives most who gives with Joy."
Mother Teresa (1910-1997); Founder Of The Missionaries Of Charity

"We are not human beings having a spiritual experience, we are spiritual beings having a human experience" Teiha


 Body Fat %: 31.6
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31.5
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SILVERSPARROW04's Photo SILVERSPARROW04 Posts: 2,677
6/17/16 10:43 A

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Tex-Mex Breakfast Bowls

Author: Cookie and Kate Recipe type: Breakfast Cuisine: Mexican
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Serves: 4 bowls

Hearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls.

INGREDIENTS
Pico de gallo
1 pint cherry or grape tomatoes, quartered
cup finely chopped white onion (about small onion)
cup chopped fresh cilantro
1 tablespoon lime juice (about medium lime)
teaspoon fine-grain sea salt

Refried black beans
1 tablespoon olive oil
cup finely chopped white onion (about small onion)
2 teaspoons Frontier Co-op ground cumin
teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
cup water
teaspoon fine-grain sea salt

Freshly ground black pepper, to taste
1 teaspoon lime juice
Scrambled eggs
10 eggs
3 tablespoons cream or neutral-flavored milk of choice
teaspoon fine-grain sea salt
Freshly ground black pepper
Pinch of Frontier Co-op red pepper flakes
2 teaspoons olive oil
cup grated Monterey Jack cheese or cheddar cheese, optional

Everything else
1 ripe avocado, thinly sliced
Your favorite salsa
Roasted breakfast potatoes, optional

INSTRUCTIONS
To make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.

To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.

Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.
To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it's evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.

Scramble the eggs by pushing the mixture around until its about 90 percent set. Remove the pan from the heat, and stir in the cheese, if using.

To assemble the bowls, divide the beans and scrambled eggs evenly into 4 bowls. Stir the pico de gallo again, and use a slotted spoon or fork to divide the pico de gallo into the bowls, leaving the watery tomato juice in the bowl. Top each bowl with a few slices of thinly sliced avocado, and serve with your favorite salsa, and optional roasted potatoes on the side.

NOTES
MAKE IT DAIRY FREE: Use neutral-flavored non-dairy milk (like unsweetened/unflavored almond milk) and skip the cheese.

cookieandkate.com/2016/tex-mex-break
fa
st-bowl-recipe/


Edited by: SILVERSPARROW04 at: 6/17/2016 (10:43)
"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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