Poached Egg with Avocado Egg Salad

Who says a healthy breakfast has to be complicated?  This took about 10 minutes to make and tastes amazing.  The only thing you need to have ready ahead of time is the hard boiled egg, which is something that you should already have in your fridge for quick, healthy snacking! ;)  

Yields 1 serving, as pictured.

Ingredients:

1/4 avocado

1 large egg, hard boiled

1 large egg, poached

1 slice 5-grain toast

1/4 cup alfalfa sprouts

Directions:

To poach egg:

Bring water to a light boil in a small skillet.  The amount of water depends on the size of the pan.  You will need enough water to cover the egg entirely.  Crack egg into a small bowl.  When the water is at a slight boil, turn down the heat to medium.  Slide the egg into the water and let it sit for 3-4 minutes.  Gently lift the egg from the bottom and push around in the water.  Let cook for another 2-5 minutes depending on how well you want the egg cooked.  Take the egg out of the water and let it rest on a paper towel for 5-10 seconds (to absorb the water), but careful not to leave it too long or it will stick. 

Mash avocado and egg together with a fork.  Toast piece of bread (or if you are like me and without a toaster, you can broil the toast with a drizzle of extra virgin olive oil on it). 

Spread the avocado mix over the toast, top with sprouts and poached egg, and enjoy!

Butternut Squash Pizza

Yields 1 6-8 inch pizza

Before I give this AMAZING squash pizza recipe, I wanted to share a quote that I came across this morning on the @lornajaneactive Instagram.  

I absolutely love it.  You have two choices on Sunday: to either sulk and think about Monday morning or to do sometthing productive and enjoy another day.  The beauty of this quote is that it can mean so many things to different people.  One of the biggest things I look forward to doing on Sundays is grocery shopping and cooking!  Sounds crazy, but I love getting to try out new recipe ideas and cook my lunches for the week.  And having a fresh and nutritious lunch ready-to-go each day has a huge impact on how my week goes.  I encourage everyone to enjoy this Sunday and get outside and do something good for yourself.  You will be glad you did. :)

Now for the good part... squash crust pizza!  This pizza was super delish, but I must admit I used a fork to eat it.  I've been creating a lot of squash pizzas lately and getting a crispy crust is one of the toughest things.  This was the first recipe that actually gave me a semi-durable crust so if you're one of those people who likes to get a little messy then by all means pick it up!  Here's what you'll need...

Ingredients:

1 large butternut squash

1 cup almond flour*

1 tbsp extra virgin olive oil

1/4 cup mixed greens {arugula, spinach, romaine}, lightly chopped

8-10 grape tomatoes, red and yellow

a large pinch, or 1/4 cup of alfalfa sprouts

*regular flour or corn meal can be substituted

Directions: 

To cook the squash, slice it in half and scoop out the seeds.  Drizzle with 1 tbsp olive oil and place face down on a baking sheet.  Bake at 400F (about 204C) for 35-40 minutes, or until tender.  An alternative to using an oven (and a huge time saver) is to cook the squash in a microwave.  In a glass, microwave safe dish, place squash face down and add a 1/2 inch of water.  Place a cloth towel over the top and microwave for 10-15 minutes, depending on the size of your squash.   

Use a spoon to scoop out the squash and place in a large bowl.  Let cool for 10-15 minutes.  

Add flour to the bowl.  Mix until it is fully blended in with the squash.  You may need to add more/less flour depending on the size of your squash.  

Prepare a baking sheet with parchment paper and sprinkle flour over the bottom.  Spread the squash mix over the baking sheet until it is the size and thickness you prefer.  Bake at 425F (218C) for 35-40 minutes.  Remove from oven and top with mixed greens and tomatoes.  Place back in the oven for 5 minutes.  Remove and top with sprouts.

Let cool for 2-3 minutes and slice pizza with a sharp knife.  Although the crust is semi-durable, it was easier for me to use a fork to eat.

Enjoy!

Quinoa Salad

This is one of my favorite quinoa recipes!  All it takes is quinoa and some of your favorite veggies!  The best part about it is that is lasts all week- hello ready-to-go lunches! Tastes just like a pasta salad, but way more healthy and has 10g of protein. What more could you ask for?

Ingredients:

• 1 cup Quinoa, uncooked
• 2 cups water
• 1 cup spinach, uncooked, chopped
• 1 cup mushrooms, chopped
• 1 cup red pepper, diced
• 1/2 cup black olives, halved
• 1 handful of snap peas, about 1 cup

For the dressing:

• 1 tbsp. extra virgin olive oil
• 1/2 tbsp. red wine vinegar
• 1 tsp. Boar's Head Delicatessen Mustard (spicy brown mustard)
• pinch of fresh salt & ground pepper

*If you decide to make more/less quinoa, remember the amount of water should always be twice the amount of uncooked quinoa.

 Directions:

1. Bring water to a boil and add uncooked quinoa.  Reduce heat to low and let simmer for 10-15 minutes, until water is completely absorbed.  When cooked, refrigerate to bring quinoa to a cool temperature.

2.  As quinoa is cooking, add spinach, snap peas, red pepper, black olives, and mushroom to a large bowl.

3.  When quinoa is cooled, add to the bowl and mix well.

4.  In a small dish, mix oil, vinegar, mustard, and salt & pepper.  When dressing is fully mixed, drizzle over the salad.  Toss salad until fully coated with dressing.

5.  Refrigerate and serve when cold!

Enjoy!