Breakfast/Brunch, Entrée, Gluten-Free, Vegetarian

Savory Oatmeal Power Bowls for Breakfast

If you like grits, this Savory Oatmeal Breakfast Bowl reminds me a heck of a lot like cheesy grits. I’ve been meaning to make a savory version of oatmeal since my oat recipes are saturated with sweet options for either hot oatmeal or cold overnight oats. Since I haven’t posted an oats recipe in a few months, and this one seems worthy to break the hiatus. It’s cheesy, yolky, and just a bit spicy. Plus, it sticks to your ribs and keeps you satisfied all morning long.

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Appetizer, Entrée, Lightened Up, Mexican, Snack, Vegetarian

Craving Some Cheesy Quesadillas

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I’ve been craving quesadillas lately. I’m not entirely sure what spawned this craving, but I’m going to blame the nachos I had last week. (I personally blame Nacho Mama for posting all of her mouthwatering nacho finds around the Boston area.) This craving could also be contributed to the fact that I made an impromptu quesadilla while in St. Thomas, complete with pinto beans in the cheesy inside and topped with freshly chopped lettuce and salsa. Man, did that hit the spot. Instead, I give you Black Bean Spinach Quesadilla with a crunchy outsides (thanks, skillet) and a gooey inside full of refried black beans, spinach and cheese. They’re lightened up with plain Greek yogurt for sour cream and corn tortillas for flour. Happy Meatless Monday!

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep

Crazy for Quiche

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This blog is in dire need of some breakfast recipes. Why not a quiche? This Gluten-Free Kale Egg White Quiche with Turkey Bacon (or a variation of this) is what I would make ahead of time and have for breakfast before class. It’s quite simple, definitely worth taking the time to make, and makes your kitchen smell delicious as it bakes. When I went to the Farmer’s Market in Ithaca, I usually bought kale, but always ended up with too much; it just sat in my fridge, begging to be used. By sautéing the kale and throwing it in a quiche, I never felt like I wasted the kale or any vegetables left in my fridge. If you want to reduce your veggie waste even more, you can even chop the kale stems and add them to the quiche because they cook down like zucchini. Once you have this base recipe, it’s so easy to vary the vegetables, meat, and/or cheese to what you have or to exactly what you want. Add a crust! Use peppers or spinach or swiss chard. Throw in some parmesan or switch turkey bacon for reduced fat breakfast sausage or ham. (Also, no one ever said quiche has to be for breakfast. I’ve had it for dinner, when you just don’t want to lift a finger in the kitchen.) There’s no way you can mess this quiche up — any combo will be delicious!

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