Quinoa Breakfast Bowl

Breakfast can be a scramble to make, especially if you are very busy in the mornings!  I like to make breakfast ahead of time in the form of a casserole, quiche, or bowls….when I can.  Enjoy this whole grain make-ahead dish full of plant protein and fiber for a hearty breakfast and satiety.  This simple and tasty dish contains quinoa, pesto, sunflower seeds, tomatoes, and avocado.  Option to serve under a small bed of mixed greens.  I enjoy this breakfast as a cold or hot dish!  

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Sweet Potato Enchiladas

“Sweet Potato, Black Bean Enchiladas”
These healthy enchiladas are vegetarian and great to keep during the week for quick meals. They provide a good amount of vegetables and vitamin A and C from kale, sweet potatoes, and onion. The sweet-potato black bean filling is also versatile, not just to make enchiladas. It can be used as a side, a dip for chips, or served with rice. The unique ingredient in this recipe is soy sauce, which gives all the flavors an extra push without having that strong soy sauce taste. 

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Lentil Tacos

These tacos are perfect for vegetarians, hearty like regular taco meat! I like using corn tortillas or Mission Artisan Multi-Grain tortillas because they are lower in sodium and calories. Along with having fiber and whole grains, also being mindful of using low sodium cheeses. Adaptability wise, they are able to transform into being a vegetarian or vegan meal. Change up the type of broth used (either veggie or meat based) and option to use dairy or vegan dairy options! 

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Mozzarella Quiche

I make this on the weekends and then I have a snack or meals for the week.  I’ve made this with regular milk or soymilk.  With using unsweetened soymilk, the flavor is comparable and still tasty, without the sweetness that regular soymilk can have! Another note, I love mozzarella cheese since this is what I grew up eating, plus it’s great for heart health with naturally less fat.

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