Open Faced Veggie Omelet

  This quick breakfast is super easy and there are no tricky flips to making this omelet (unlike regular omelets) because there is NO flipping required! If you are trying to eat clean, this will work for you because this is a great combination of protein and vegetables. I first made this after traveling on a business trip this past fall and all I was wanting when I got home was healthy meals. I went to the store and bought a variety of vegetables not knowing what I was making and ended up with this breakfast omelet and this Hummus Veggie Sandwich with these vegetables.  This recipe is meant to be very simple and you can top it with avocado, shredded cheese, crumbled sausage or your favorite hot sauce–YUM!

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Open Faced Veggie Omelet

Open Faced Veggie Omelet

Ingredients

1/2 tsp. olive oil to grease pan

3 large eggs

1 tsp. milk

Salt to taste

Black pepper to taste

4 thin slices of red onions

3 thin slices of tomatoes

5 thin slices of bell peppers (any color)

1/4 cup wilted spinach

1/2 tsp. parmesan cheese

Instructions

  1. In a medium bowl, beat the eggs with a whisk until beaten. Add milk, salt and pepper. (the milk will make the eggs fluffier)
  2. Heat a medium frying pan and grease with olive oil. Add eggs and make sure the frying pan is covered with the egg mixture. Swirl the pan with your hand to ensure eggs cover entire pan. Place vegetables on omelet and let cook until set for 4-5 minutes. Cover with a lid and let cook for another 3 minutes to be sure vegetables are softened. Slide omelet onto plate, sprinkle with parmesan cheese and enjoy!
http://kathrynskitchenblog.com/2016/12/open-faced-veggie-omelet/

Roasted Garlic Spinach Hummus

This Holiday season has been filled with lots of cookies for me so this healthy treat comes in handy.  I love love  looooove my food processor! Hummus is one of my favorite dips to snack on with crackers or vegetables if I’m really trying to be healthy. I usually always have some stocked in my refrigerator at home. I still ask myself why I continue to buy them when I can easily make it at home!  This recipe came about after I had roasted garlic (it was my first time) and you can find the recipe I used HERE from Simply Recipes.  I wasn’t sure how the garlic would come out. BUT it was amazing just as it smelt like roasting in my oven…Roasting garlic is the easiest things you can make and it’s so versatile. This recipe is a great snack and an excellent way to stay healthy! I also like to drizzle olive oil on the top of my hummus and sprinkle salt and pepper before serving. To store the hummus, cover with plastic wrap and keep in the refrigerator up to 5 days.

Check out my other hummus recipes:

Everything Hummus

Spinach Artichoke Hummus

Spicy Garlic Hummus

Chickpea and Black Bean Hummus

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Roasted Garlic Spinach Hummus

10 minutes

Yield: About 8

Roasted Garlic Spinach Hummus

This hummus is extra creamy and has an extra health boost with perfectly roasted garlic and fresh spinach!

Ingredients

1 can of garbanzo beans; drained and rinsed

1 cup of spinach; steamed

2 cloves of roasted garlic

2 Tbsp. extra virgin olive oil

the juice of 1 small lemon

Salt and Pepper to taste

Instructions

  1. Combine garbanzo beans, spinach, roasted garlic olive oil, lemon juice, and salt and pepper. Pulse in the food processor until smooth; about 3 minutes. Stir every 30 seconds to ensure smoothness and creaminess. Add more olive oil if necessary to get the consistency you desire. Serve and enjoy this delicious healthy snack!

This can last up to 5 days in the refrigerator.

http://kathrynskitchenblog.com/2016/12/roasted-garlic-spinach-hummus/

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Pumpkin Maple Cashew Granola

This granola is perfect for fall and makes a great healthy snack. This recipe is filled with flavors of fall. It is also wonderful because it has pumpkin in it! Pumpkin makes fall extra special and I try to incorporate pumpkin into everything that I can–especially since there are only few weeks left where pumpkin is allowed in recipes!
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Pumpkin Maple CashewGranola

Pumpkin Maple CashewGranola

Crunchy, healthy, sweet and perfect for fall!

Ingredients

3 cups rolled oats

1/2-1 cup raw cashews

3 Tbsp sugar

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)

1/4 cup butter

1/3 cup maple syrup

1 Tbsp. honey

1/3 cup pumpkin puree

Instructions

  1. Preheat oven to 350 degrees F. Mix the oats, cashews, spices, sugar, and salt together in a large bowl.
  2. In a small saucepan over medium-low heat, warm the butter, maple syrup, honey and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  3. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 20-25 minutes. Flip with a spatula after the first ten minutes of baking. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  4. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  5. Transfer to an airtight container. Should keep fresh for a couple weeks. Enjoy with as cereal, or a yogurt topper, or just as a snack!
http://kathrynskitchenblog.com/2016/11/pumpkin-maple-cashew-granola/

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Leftover Breakfast Bowl

This bowl can really be for breakfast or lunch. I call this my “leftover breakfast bowl” because 90% of this was from dinner the night before. You can certainly make everything the same day as well. I just loved the idea of combining ingredients that I already had in my refrigerator. Combining all of these nutritious colorful ingredients is a great way to start or power through your day! #TheRecipeRedux

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Leftover Breakfast Bowl

Serving Size: 1 serving

Leftover Breakfast Bowl

Ingredients

1 egg

¼ cup cooked sweet potatoes

¼ cup cooked spinach

¼ cup roasted peppers

1-2 cooked sausage (I used the Sweet Italian Sausage from Trader Joe’s)

Salt and pepper to taste

½ tsp garlic powder

1 tsp butter

2 tsp olive oil

Toast; optional

Instructions

  1. To make eggs: In a frying pan on medium heat, melt butter. Crack and egg in a small bowl and whisk until scrambled. Pour in frying pan and sprinkle salt and pepper. Cook for about 3-5 minutes until eggs are fully cooked. Set aside.
  2. To make the cooked spinach: in a frying pan on medium heat, add about 1 tsp olive oil. Add about 2 cups of fresh spinach. Saute until cooked completely, about 5-7 minutes. The spinach will dramatically shrink in size. Sprinkle with salt and pepper.
  3. To make sweet potatoes, roasted bell peppers and sausage: drizzle a baking sheet with olive oil. Cube sweet potatoes, slice the bell peppers, and cut sausage into ½ inch pieces. Season with salt, pepper and garlic powder. Spread on baking sheet and bake for 40 minutes, flip after the first 20 minutes.
http://kathrynskitchenblog.com/2016/10/leftover-breakfast-bowl/



Sea Salt & Cracked Pepper Veggie Sandwich

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. #ad

Happy Thursday! Last week Sabra® shipped me 3 samples of their new Sabra® spreads. I was pleasantly surprised when I opened the package because I love hummus and I love sandwiches so these spreads were perfect for me. I received their 3 new flavors: Honey Mustard, Garlic Herb and Sea Salt and Cracked Pepper. I used the Sea Salt and Cracked Pepper Sabra® Spread on my veggie sandwich to add additional flavor—and it did! The flavors on all 3 are bold and they bring on a new take to sandwiches or wraps. Each spread has 75% less fat than the leading mayonnaise brand and has great flavor, NOT fat. The spreads are a bit creamier than a hummus spread so it’s actually perfect for spreading on sandwiches! I also forgot to mention they come in a perfect squeeze bottle that you can just squeeze with no mess which is key for most of us.
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Sea Salt and Cracked Pepper Veggie Sandwich

Yield: 1 serving

Sea Salt and Cracked Pepper Veggie Sandwich

Fresh cracked pepper sea salt Sabra® Spreads make this sandwich extra delicious. It's packed with tons of fresh veggies to keep you feeling healthy!

Ingredients

2 sliced of whole wheat bread (toasted is optional

2 Tbsp Sabra® Sea Salt and Cracked Pepper Spreads

4-6 thin slices of tomato

4-6 thin slices of onions

4-6 thin slices of yellow bell pepper

6 spinach leaves

2 Tbsp micro greens; or sprouts

Sliced avocado; optional

Instructions

  1. Toast your bread (optional). Spread 1 tablespoon of hummus on each piece of bread.
  2. Layer your veggies on top. I layered in the order of: tomatoes, onions, bell peppers, spinach, then micro greens. Avocado makes a great addition to this also!
http://kathrynskitchenblog.com/2016/10/sea-salt-cracked-pepper-veggie-sandwich/

These Sabra® spreads helped me recreate this heart healthy recipe because I swapped out the usual mayonnaise and mustard that I normally put on my sandwiches. For my hearty veggie sandwich, I used the sea salt and cracked pepper Sabra® Spreads spread (instead of mayonnaise of course). It worked so well with this sandwich because of the salt and pepper flavor that I got in every bite from the spread.  I normally like to add some type of protein to my sandwiches besides veggies but the hummus was plenty for this hearty sandwich–yes, sandwiches can be hearty without meat too! The amount of veggies you can add to your sandwich are endless and you can add any of your favorites. I used some of my favorites that I sliced with my new slicing mandolin. I hope you get a chance to try out at least one of these spreads with my recipe!

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