Breakfast Bowl

Brown Rice Breakfast Bowl

/ alittlebitoflaura / 2 Comments

This is a quick and easy savoury breakfast bowl.  Perfect with leftover rice!  And yes my easy over egg is perfectly imperfect 😊


You will need:

1/2 c cooked brown rice

1 egg

Baby Bok choy, sliced

Vidalia onion, a few thin slices

Grape tomatoes, halved

1/2 Avocado, sliced

Cayenne pepper or hot sauce (for topping)

Sea salt, pepper to taste


Sautee onion and sliced Bok choy for a few minutes in some avocado oil. Add tomatoes and keep separate.  Fry your egg on the same pan.

It’s ok if it’s not perfect, still tastes great!


Place cooked rice in a bowl and top with Bok choy/onion mix, tomatoes, fried egg and freshly sliced avocado.

Sprinkle with salt and pepper.  Add a dash of cayenne or drizzle of hot sauce before serving.



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Quinoa Flakes Porridge

/ alittlebitoflaura / Leave a comment

I felt like having something easy for breakfast but wasn’t feeling oats.  These quinoa flakes are a nice creamy and soft consistency which really hit the spot.

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Ingredients (Makes 2 servings):

2/3 c Quinoa flakes

2 c unsweetened hemp milk

Tsp vanilla extract (pure)

1/2 tsp ground cardamom

Pinch cinnamon

Pinch ground ginger

Drop of stevia

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Combine all ingredients well in a pot.  Bring to a boil while stirring constantly.  Turn heat to low-medium.  

Cook for 2-5 minutes while constantly stirring.  This is very quick to thicken.  

You don’t want to leave it to cook, because it will burn quite easily.  Remove from heat once desired texture is achieved.

To Serve:

In a bowl, add 1 cup of the quinoa porridge, 1/4 chopped green apple, 1 tablespoon chopped pecans, a few goji berries, and some bee pollen or drizzle honey for sweetness.

If you make this please let me know how you like it.

Do you have  a recipe for quinoa flakes?  Please share!  🙂

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Creamy Ginger Peach Oats

/ alittlebitoflaura / Leave a comment

Gluten free oats are such a simple and satisfying breakfast, but they can get boring.  I have been trying to come up with different ways to enjoy them without to much hassle.  The ginger peach version was so creamy and delicious.  Almost tasted like dessert!!

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Ingredients:  

1 c frozen peaches

1 tsp raw coconut butter

1 tsp honey

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cardamom

Dash of nutmeg

For Serving:  

1/2 c precooked gluten free rolled oats

1/4 c almond milk

Slivered almonds (for topping)

1.  Add frozen peaches, raw coconut butter, honey, and all spices to microwave safe dish.  Microwave for 2 minutes.

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2.  Remove from microwave.  Stir all ingredients together.  Put back in for another 1 1/2 minutes.  It should now be bubbly and creamy.  Stir really really well.

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3.  Add to a bowl and mix in your almond milk and oats.  Top with slivered almonds.  Dig in and Enjoy 🙂

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Breakfast Bowl:  Savoury Sweet Potato Hash-Mash

/ alittlebitoflaura / Leave a comment

  
For the Hash:  (Serves 4)

2 medium sweet potatoes, skin on, cubed (about 4 cups)

1 orange or yellow bell pepper, chopped

6 grape tomatoes, quartered 

1/2 sweet onion, chopped

Large handful of spinach and/or kale (or whatever leafy greens you have on hand)

1 tbsp grape seed oil 

1/2 tsp Sea salt

Pepper to taste

Rosemary, 1 tsp 

Oregano, 1 tsp

1/4 tsp Herbamare (sodium free)

Other Things you’ll Need:

Fried Eggs (for topping)

Chopped spring onion (topping)

Sliced avocado (for topping)


How To:

First, chop and prep all ingredients.

Scrub and chop sweet potato into chunks. Place in a microwave safe dish and cover with water (and lid).

Microwave for 5 minutes. 

  
After 5 minutes, remove from microwave and stir the potatoes around and cook for another 5 minutes or until tender.  

In the meantime, heat oil on medium heat in deep saucepan. Add onion, turn heat on high and sautée for about 5 minutes, stirring occasionally.

Reduce heat to low after 5 minutes.
Strain potatoes and add to onions along with salt, pepper, Rosemary and oregano. 

  
Turn heat to high and cook for about 10 minutes, stirring occasionally.

Reduce heat to medium-low simmer and add bell peppers and tomatoes. 

Now would be the time to fry your eggs! (I do mine in coconut oil, gives it a sweet and savoury flavour) 

When eggs are cooking, add your spinach to your “hash” mixture and stir to wilt (hash is done when eggs are done)

  
Serve hash in a bowl topped with a fried egg (or two) sprinkle of spring onion and 1/4 sliced avocado.  Fresh cracked pepper on top is nice too.

   
  

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