Mushroom Hash is a Healthy, Satisfying Vegetarian Breakfast

A simple but satisfying vegetarian breakfast or brunch dish. We sauté potatoes, onions, king oyster mushrooms, shiitake mushrooms, garlic cloves and cheese in extra virgin olive oil. This is served with organic baby arugula for a nice contrast. All it takes is a squeeze of lemon juice, a little salt & pepper and a fried egg from Vidal farms for a scrumptious healthy meal to start your day.

Ponzu is a Japanese Sauce That You Need to Try

Ponzu is a citrus soy based sauce typically made with yuzu or sudachi lime. It is common in sushi bars for applications when soy sauce may be overpowering. But, there are numerous applications as a sauce especially for a low calorie, low fat diet. In this recipe we add some complex elements katsuo-bushi (shaved dried bonito) and mirin for a touch of sweetness. We combined yuzu juice with common citrus fruits, fresh lemon, lime and orange juice for a perfect balance of flavor.

Tabbouleh Salad made with Quinoa

What we love most about quinoa is the versatility as a side dish. It is a very adaptable ingredient that works with different flavors and textures. You could serve quinoa with eggs, fruits, vegetables or as a replacement for rice or potatoes.
The salad in this recipe is inspired by the Middle Eastern tabbouleh salad. Instead, gluten free quinoa is used in place of the typical bulgur wheat.

Mango Smoothies – Tropical Breakfast Smoothies

Mangos are a superfood. I love cooking with superfoods as it makes me feel good to know I’m putting naturally healthy foods into my body. The natural sweetness of a ripe mango with the supple pudding-like texture allows this fruit to be super versatile in the kitchen. Aside from just simply eating this fruit by itself in all its glory, you can use it for savory options, Roast Pork with Mango Relish, and dessert, Mango Bread.

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