Now that I’m back into the swing of cooking meals and getting my healthy eating on, it was time to tackle breakfasts. As I’ve said many times before I am not a big breakfast person. I kind of get in a rut with things, and breakfast is no different. Sometimes it’s just oatmeal for weeks, other times its rice cakes with peanut butter. Other times it’s just cucumbers and balsamic dressing. It is just a little random. But getting back into a healthy routine means healthy breakfast with good carbs and tons of veggies. In comes this easy vegan and gluten-free Week of Roasted Breakfast Nutrient Bowls.
So as you know I am no nutritionist – just someone trying desperately to eat like a healthy person, who has an odd way of eating. I read food magazines and fitness magazines and read different types of blogs when something hits me – like symptoms of lacking nutrients, then I want to find a way to eat my way healthy. Try to add back in what I know I’m lacking … because I know I don’t eat normal or healthy. I don’t get enough protein, I don’t get enough specific nutrients, I don’t get enough healthy carbs. How do I know this? Because my nails are super brittle and peel, my skin and hair are really dry, I get dizzy sometimes. I know that the way I eat does not help because I am very good at restricting myself and my eating to the point of cutting off anything that my body needs to function, even for it’s basic needs.
In comes this months The Recipe Redux and this months theme. It was like they knew that I needed help, and this month they gave me the push to get this nutrient bowl going. The recipe theme for February is Break Out of Breakfast Boredom – which is what happens for breakfast for me because of my ruts. The theme is thinking of new ways to wake up your breakfast or wake up for your breakfast – fun right? And what better way to get a good breakfast in the morning that a bowl of everything good for you. This breakfast is perfect for a week of meals cooking since it makes a ton and you will have a lot of leftover veggies which will be perfect for adding to lunches or dinners throughout the week so you are doing double duty on this awesome week of breakfasts.
So since I knew I was thinking of adding specific nutrients to this boredom breaking breakfast bowl I looked up different nutrients and found a couple articles (one and two) that listed different foods for each specific nutrient. I just went through and chose my fave veggies from the lists and ones that also do double duty – like spinach and Brussels sprouts – and built my bowl. I started with the brown rice and quinoa since I needed fiber, good carbs, and some protein which both have. Then since I was feeling a little lazy I decided to roast the veggies and put my spinach on the bottom so it wouldn’t get crispy but would just wilt, and dumped all the other yummy veggies on top and mixed some spices in and that was it. Yes it took a little time, but in terms of making week-in-a-day meals this was easy-peasy.
Roasted Breakfast Nutrient Bowls,
1 C Brown Rice
1/2 C Red Quinoa
3 C Imagine Foods Vegetarian No-Chicken Broth
1/2 Tsp Red Pepper Flakes
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Chili Powder
1 Tsp Black Pepper
1 Bag Fresh Spinach
1 Red Onion, sliced in strips
3 Large Red Peppers, sliced in strips
1 Bag Brussels Sprouts, halved
3 Sweet Potatoes, cubed small
3 C Baby Carrots
2 Pkg Cremini Mushrooms, halved
2 Tbsp Garlic Powder
1 Tbsp Chili Powder
1 Tbsp Cumin
2 Tbsp Basil
2 Tsp Black Pepper
4 Tbsp Olive Oil
1 Can S&W Low Sodium Black Beans
1. Measure rice, quinoa, spices and broth into a pot. Turn to high and bring to a boil, mix really good then lower heat to simmer and put a lid on. Cook until all liquid is gone then take off heat and fluff with a fork.
2. Set oven to 350 degrees and line two baking sheets with parchment paper.
3. Dump the spinach on the baking sheets then cut and spread all veggies over the spinach.
4. Drizzle oil and spices evenly over both veggie trays then use hands to gently mix.
5. Roast veggies for 35 minutes.
6. Portion out rice and quinoa into containers, top with two cups veggies and 1/4 cup beans.
7. Save rest of veggies for lunches or dinners throughout the week.