Mexican Breakfast Bowl

Mexican Breakfast Bowl with Quinoa and Avocado

Here is a great way to start your day, a delicious way to get your protein and good fats in for the morning.

 Ingredients

• 2 cups cooked quinoa
• Juice & zest of 1 lime
• 1/2 cup chopped cilantro
• 1 avocado half diced and half sliced
• 1 tomato diced
• 1 cup finely chopped spinach
• 2 organic free-range eggs
• Pepper to taste
• Hot sauce to taste

Instructions

1. Add the quinoa to a large bowl. Stir in lime juice, zest and cilantro. To this mixture, add the diced avocado, tomato and spinach, gently folding it all together to ensure the avocados are mashed. Separate into two bowls and set those aside while you make the eggs.
   
   
2. Add the eggs to a small saucepan and cover completely with warm water. Bring the mixture to a boil, then reduce to rolling boil and cook for 5 minutes. Remove the eggs from the water and run under cold water until their cool to the touch. Remove the shell and slice in half.
   
   
3. Top each bowl with an egg. Sprinkle with a little cracked pepper and a little hot sauce to your liking.

Oatmeal and Wild Mushrooms

Wild Shitake Mushroom with Oatmeal

Have you every tried a savory oatmeal recipe for brunch, this is a delicious brunch recipe that will fulfill your appetite until dinner. This recipe serves 4 and is great when you have company stay over.

Ingredients

1 tablespoon olive oil
1/2 teaspoon ground garlic
½ red onion
12 stalks asparagus, trimmed and cut into 1-inch pieces
½ teaspoon ground black pepper
4 cups of water
2 cups of dry oats
1 teaspoon of rosemary
4 eggs
12 oz of sliced Shitake Mushrooms

Directions

1. Heat the oil and garlic in a large saucepan over medium-high. Add the shitake mushrooms, onions, asparagus and pepper and sauté until the mushrooms are just cooked through, about 5 minutes.
2.  While the mushrooms are cooking, fry the eggs in a nonstick skillet using cooking spray.
3.  Add the water, rosemary, and bring to a boil over high. Stir in the oats and reduce heat to medium. Cook, while stirring occasionally, until the oats are fully cooked, about 6 minutes.
4. 4. Sprinkle each serving with the cheese or top with an egg and serve. If desired, garnish with additional parsley.

Serving size 1 ½ cups is only 252 calories